Last week, we helped Sakara Life founders, Whitney Tingle and Danielle DuBoise celebrate their Left Coast anniversary with a gathering of our favorites in wellness on a beautiful night in the Hollywood Hills.
It’s hard to believe that two years have gone by since we first celebrated Sakara’s arrival to L.A. (check out that dinner party here!). Last week’s gathering, full of plant-based deliciousness and our real-life wellness crew felt just as warm and dynamic as our first. As we prepared images for this feature, we were proud to notice just how grounded and comfortable every female in these images seems to be (not true of every party in the Hollywood Hills, we can assure you!)
Our wellness community here in L.A. has truly evolved to encompass an incredible range of individuals with genuine offerings we’re happy to bring to our pages and even happier to meet over Pressed Juicery cocktails as on this evening.
Our evening with Sakara Life began with Sun Potion’s adaptogenic brew, a cocktail of both relaxing and uplifting ingredients from tocos to cacao. Breathwork coach, Ashley Neese led us all in a few minutes of truly relaxing breathwork as the sun began to set over the city. We’ve never seen so many girls in heels this relaxed.
Dinner at our private location was served outside on tables set with classic La Tavola linens and fresh florals by MJ Design. The Sakara Life team served up neon pink toasts, some epic crudite, this hummus recipe below, and a few salads all our guests adored. Winc wines curated a selection of all natural wines for us and Pressed Juicery served a grapefruit mint sparkling wine cocktail as pink as the night air.
Enjoy the recipes and celebrate a few ladies in your own wellness community this month. We highly recommend both the herbal potion and the sparkling cocktail.
BLISSFUL BREATHWORK POTION
Add all ingredients to high-speed blender (tonic herb powders last) and blend on medium speed for 30-40 seconds. Serve with love.
Sakara Superfood Hummus
Makes 5 servings
3/4 cup garbanzo beans
1/4 cup water
3/4 Tbsp preserved lemon
1 1/4 Tbsp olive oil
1 1/4 Tbsp avocado oil
1 Tbsp black tahini
1/2 clove black garlic
1/4 tsp pink salt (to taste/add as needed)
Chop the preserved lemon into small pieces, use all the parts of the lemon. (Can use organic store-bought.)
Place the garbanzos, olive oil, avocado oil, preserved lemon and salt in a container and toss gently.
Transfer the mixture into a food processor or blender of your choosing. Add the black tahini, black garlic and pinch of pink salt. Blend the mix together until smooth.
Transfer to a bowl and enjoy with your favorite raw or roasted veggies.