Shiva Rose, The Chalkboard Mag + Sakara Life

We’re always down for a ladies night. Often with babes from every walk of life. But give us those wellness babes for an evening? And we’re especially happy campers.

Last week, we gathered with some of our favorite women in wellness to enjoy Shiva Rose’s gorgeous moonlit garden and one of our latest culinary obsessions: Sakara Life. While the clean-eating delivery service has long been a staple with NYC’s wellness mavens (everyone from Guest Editor Lily Aldridge to Man Repeller’s Leandra Medine is hooked,) we Left Coast ladies are just now sinking our teeth into Sakara Life’s killer breakfast, lunch and dinner deliveries. The meals are light, clean, filling, give you that glow, and we can’t get enough of those dressings.

Sakara Life founders Danielle DuBoise and Whitney Tingle planned our meal under the stars with ingredients they gathered from the local Santa Monica Farmer’s Market and using their own classic recipes. We’re thrilled that they’re sharing the recipe below for their killer miso mushroom dressing – you’re going to need to try this immediately! Bake up a batch of these rosemary beet chips, gather everything you need for the Pressed Juicery cocktail, and recreate the perfect girls’ night at home…

Crispy Rosemary Beet Chips with Glowing Reishi Miso Sauce


For the beet chips:
3 large red beets, rinsed and scrubbed
3 large golden beets, rinsed and scrubbed
3 Tbsp coconut oil
1 Tbsp cumin
1 tsp Himalayan salt
1 tsp black pepper
5 sprigs rosemary, roughly chopped

For the miso sauce:
1/4 cup tahini
1/4 cup water
3 Tbsp lemon juice
2 Tbsp olive oil
1 tsp garlic (roughly 1 clove), minced
1 tsp miso
1/2 tsp turmeric
1/4 tsp reishi mushroom powder
1/4 tsp Himalayan sea salt


For the beet chips:

Preheat oven to 375 F.

Thinly slice beets with a mandolin (or a sharp knife), getting them as consistently thin as possible. They should curl a little when cut. This will ensure even baking and crispiness.

Divide between two baking sheets and very lightly drizzle with oil. Add the salt, pepper, cumin, and the rosemary. Toss to coat, then arrange in a single layer, making sure the slices aren’t touching.

Bake for 15-20 minutes or until crispy and slightly brown. Be sure to watch closely past the 15 minute mark as they can burn quickly. Remove from oven, let cool. Then serve.

For the miso sauce:

In a Vitamix, blend together all ingredients except the olive oil, until smooth. Once blended, drizzle in the olive oil on low speed to finish. For the simple version, whisk together all ingredients until smooth in a medium-sized bowl. Will last up to two weeks in a sealed, refrigerated container.


The Sparkling Beauty Cocktail
Serves 4


12 oz rosé Champagne
half a bottle Pressed Juicery Citrus 3
4 oz St Germain
10 local raspberries


Pour 1 ounce of St Germain in a Champagne flute. Top with 3 ounces of rosé. Add a splash of Pressed Juicery Citrus 3. Top with berries and serve!

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