BEHIND CLOSED DOORS: Whitney and Danielle of Sakara Life

   

As Co-Founders of Sakara Life, Whitney Tingle and Danielle Duboise, are shifting the way we nourish ourselves. Sakara delivers fresh, vibrant, delicious and 100% plant-based meals and grocery products to every corner of this land. And their message is one of abundance, exuberance and high health. Plants heal, they elevate and they bring us to a place of radical beauty. For vegans, vegetarians and omnivores alike, a week on Sakara, is a week of joy. Here we take a look at how these two shape shifters feed themselves. Let's take a look Behind Closed Doors.

For two weeks this spring, Sakara offers their Eat Pretty plan, with meals designed to create radiance and beauty alongside a suite of gifts from CAP and some of our most brilliant vendors. We couldn't be more excited to be on board. Like we always say, begin within. 

What is your food philosophy?

Sakara Life was born because we witnessed firsthand, that food is medicine. We both were at our “rock bottoms,” feeling terrible in the city and lost, stressed, disconnected from our body and our purpose. When we decided to devote our time to heal our bodies through nutrition, everything shifted. Food is the foundation for a transformative life; it is the building blocks of feeling our most beautiful, vibrant, creative, sexy, productive, bold, exuberant. Whatever we desire, it’s possible— and with a baseline of health, it’s all the easier to get there. The Sakara nutrition protocol is based on 9 science-backed pillars, that support the microbiome and focus on feeding it the highest-quality, unprocessed, organic, most nutrient-dense food on the planet. Your microbiome is the trillions of bacteria in your gut that dictate everything from your mood, energy, skin clarity, hormones, detox organs, memory, sleep, metabolism and more. Research is unfolding every day about this burgeoning science, but we are thrilled there is a movement to understand the connection between nutrition and vibrant health. The pillars in the Sakara nutritional protocol include eating enough greens, which offer chlorophyll and critical plant fiber; getting enough sulfur-rich veggies to support the detoxifying processes in the body and is the secret mineral to support hair, skin and nails; eating the rainbow in order to delight the tastebuds, but also reap the benefits of the specific phytonutrients and antioxidants each color offers; getting enough healthy fats, and more. These pillars guide the recipe creation for each of the meals in the Sakara meal program— our mission is to seduce everyone into eating more plants (and to enjoy the ride).

What does “Eat Pretty” mean to you? What are your thoughts on how food relates to beauty?

Every week Sakara celebrates inside-out beauty. Eat Pretty is a whimsical, fabulous 2 weeks where we get hyperfocused on the why behind beauty foods. Eat Pretty is our signature program, highlighting the beautifying effects of food + we share some of our favorite clean beauty products to leave you glowing and ready for spring. On a surface level, this program is about pairing our sulfur-rich, rainbow-drenched Sakara with coveted organic beauty products (from CAP!) but on a deeper level, it's the opportunity for us all to understand how what we put in our bodies affects how we feel head to toe. Eat Pretty means that instead of slathering on a bunch of creams and potions and shelling out for lasers and treatments (though we absolutely indulge in those too!), to begin with the foundation of your health and what you’re feeding your body. There are vitamins, minerals, phytonutrients that support all of your beauty goals, and beyond— Mother Nature is so, so wise that way. Feeling good is sexy, it’s beautiful— radiant health that starts from what you’re putting into your body is what makes you glow.

What do you always keep in your fridge?

Sakara! Breakfast, lunch and dinner. Having them conveniently in the fridge helps us to feel wholly nourished and satisfied. The meals change weekly, so we’re always inspired by the flavor combinations. Beauty and Detox Water concentrates, because minerals are the key to radiant skin, healthy cells and a body that is in sync. Beauty chocolates, which are delicious but also contain plant collagen to help retain cell barrier and lock-in moisture, a true lifesaver throughout the winter months. Hot sauce, wine or mezcal and organic fresh greens from the farmers’ market.

Whitney: I also keep my probiotics in the fridge too. The Sakara Probiotic blend has 50B CFUs, prebiotic fiber and digestive enzymes — this combination grows the symbiotic bacteria, keeps them fed, helps break down nutrients for better absorption (which has a significantly positive effect on bloat) and crowds out pathogens.

Danielle: Quality is everything to us, so I get my veggies and eggs from this lovely farm in the Catskills: Essex Farm CSA. Their integrity is phenomenal—no conventional pesticides, herbicides, or fertilizers.

Let's take a tour.

Top Shelf: Sakara! This week, there was delicious blue mylk that contains blue spirulina, alongside the superseed muesli (quinoa, chia seeds, hemp seeds, seabuckthorn), the Breezy berry scone (one for myself and my husband) and the Macro bowl, with lots of abundant leafy greens. Part of the Sakara nutrition protocol calls for 6-8 cups of leafy greens, which is one of the greatest things you can do for your overall wellbeing every single day. The fiber acts like little scrub brushes in your body, detoxifying and cleaning all along your GI tract, supporting your detox organs and taming inflammation. Also on the top shelf, I have my Beauty and Detox water concentrates, which contain all your important minerals and cleansing chlorophyll. The real beauty secret is to make sure you get all your minerals— modern soil is depleted of all the minerals that are necessary for our bodies to feel their best, so I put 5 droppers of these in the water I drink all throughout the day, hydrating at the cellular level. There’s also ruby sauerkraut, organic high quality maple syrup, adzuki beans and the liquid in mason jars are herbal infusion mixes prescribed by my herbalist, Daniel Camburn.

Second: This is a perfect “Eat Clean Play Dirty” shelf; champagne (we love to host), organic eggs from the CSA we belong to in the Catskills, corn tortillas (also from the farm!), organic tahini; Beauty Chocolates— which are an essential piece of my skincare regimen year-round, but especially nourishing during dry winter months as the plant-based collagen actually helps to retain the water barrier in the skin, holding in moisture and keeping skin plump and hydrated from within.

Third: In the bowls, here are sprouted and cooked beans. In the little ramekins, ghee (which I love to cook with or add to coffee), adzuki miso, macadamia nuts in the jar, good old fashioned seedy dijon mustard and organic ketchup...and hot sauce, naturally! Condiments and sauces are everything— there’s also Majestic Spicy garlic dip (great for pairing with crudite or on warm grains).

Bottom: Celery root, carrots, dill, beets all from our CSA. Sometimes the weekend mornings call for a fresh (always organic!)  juice. Love a beet/carrot/lemon/ginger combo. I also love to roast carrots and drizzle tahini and dress with dill— it’s one of my favorite easy homemade dinners.

Please share a favorite recipe.

This recipe comes from our 10 Day Reset. The 10 Day Reset is your toolkit and guide to heal your microbiome, de-bloat, get glowing skin, and detox from processed foods, caffeine and sugar. In this particular recipe, there are several beautifying ingredients. Kale is a sulfurous veggie, which is one of our pillars— sulfur is the critical mineral that creates keratin and collagen, and is incredibly detoxifying and helps the body fight toxins.Chickpeas are also an excellent source of amino acids, the building blocks of proteins that help to grow strong hair and nails. The secret sauce comes from the dressing; cilantro is a detoxifying herb to help support the liver, while avocado offers important omega 3 fats, critical for brain health.

Classic Kale Salad with Green Goddess Dressing

For the salad

4 cups kale leaves, de-stemmed and roughly chopped

1/2 avocado

1/3 cup chickpeas

1 tablespoon sunflower seeds

1/2 cup radish, thinly sliced

For the dressing

1/2 shallot, diced

1 clove garlic, minced

2 teaspoons rice vinegar

1/2 tablespoon lemon juice

2 teaspoons lime juice

6 basil leaves

6 mint leaves

8 sprigs cilantro

1/2 avocado

Place the kale leaves in a large bowl and set to one side.

Make the dressing by placing all of the ingredients in a blender or food processor and blending until smooth (note – this dressing is so good that I usually make twice as much and use for topping everything, or eating straight from the jar with a spoon).

Dress the kale leaves (I like to do this at least 30 minutes before serving to let the acid and fat soften the kale, making it easier to digest and the nutrients more bioavailable), then top with the avocado, beans, radish and sunflower seed.

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