A morning swim before the beaches get crowded. A super sweaty Ashtanga practice paired with a cup of coffee. A spoonful of the most luscious adaptogenic goop. Where can we sign up for a morning à la Laka Living?
Liz Smithers is the Kauai-based yogi behind Laka Living, the maker of high-vibe foods that are hard to describe until you try them. 
Essentially, Laka Living products are nut and seed butters — but they’re spiked with so many unusual superfood ingredient combinations that Liz has come up with her own names for them like ‘Drips’ and ‘Guaps’. Adaptogenic Cookie Drip, for example, is a cashew-based butter spiked with three adaptogens, MCT oil and actual (clean, vegan) cookie dough. Need we say more?
Liz’s wildly creative and deeply rooted wellness values shine through in each of these obsession-worthy bottles. Get to know her in our Mornings With series below…
My alarm is set for:
Between 6:30 and 7am.
I can't start my morning without:
A little bit of food and some high quality caffeine!
Breakfast is usually:
Something light, like some local fruit and one of our Drips by the spoonful. But since I am newly pregnant, I need something a little more filling and nourishing.
Lately I have been making fatty shakes with lots of chlorella or a local bagel with organic cream cheese, Super Shroom Drip and Maui Jelly. Totally a day-by-day affair.
Favorite morning beverage:
Coconut buttered cup of matcha with pearl, lion’s mane and peppermint oil, or a cup of raw coconut water blended with Laka Matcha.
Daily uniform this spring:
This year will be a little different! Wrap skirts and loose fitting bramis and a super stretchy, soft bikini. Also, a good yoga onesie for teaching my classes in comfort.
Favorite morning moment is:
A 50/50 mix between when I take my first few deep breaths still in bed and when I have a bowel movement!
On the best mornings, I...
Meditate in bed. Short yoga practice. Only drink liquids. Morning deep water swim before the beaches get crowded followed by unprotected morning sun.
I start working by:
If I am not teaching yoga in the morning, my work day starts around 8 or 8:45am.
My morning is usually filled with:
An hour of email replies, checking in with my production/wholesale/shipping teams, a one-hour workout, and Instagram things. I prefer to do all of this alone! I am in a very tamasic state in the morning.
I get my creative juices flowing by:
A super sweaty Ashtanga practice to the best Indian Dub playlist followed by a cup of coffee.
Healthiest daily habit:
Bed by 8:15pm! Early to bed, early to shred.
Currently most obsessed with:
Couldn’t be more obsessed with luxe body balms right now. My skin is incredibly dry growing a baby and takes a lot of water that has been formerly keeping me moisturized. Right now I am using In Fiore Vetivert Body Balm.
I'm usually listening to:
Podcasts, The Band or rap music.
Favorite morning distraction:
Rolling around with my honey in bed!
Craving lunch at:
My forever go-to on Kauai: Eat Healthy Cafe. They make the best local mac-nut crusted tofu garden salad. You know, one that is actually going to fill you up.
Current mantra:
All that I wish flows to me.
Go-to morning recipe (and how to make it):
I am currently on a carb streak in my sometimes-unmerciful bout of pregnancy cravings. I like something warm, nutritious and energizing in the morning. Also, any way I can get more vegetables into my diet is my mantra these days. Never thought I would be the person to say that, but the food aversions have been pretty steady lately!
Beets are naturally sweet, lightly detoxifying and super supportive to expecting mothers. Plus, they add a nice earthiness and color to the muffins without adding in extra fruit. Mmmmm.
Beet Breakfast Holes
Makes 12
Ingredients:
2 bananas, mashed
½ cup almond flour
1 ¼ cup GF all-purpose flour
¼ cup maple syrup
½ cup boiled beet puree
¼ cup melted coconut oil or butter
½ tsp sea salt
½ cup almond milk, plus more if needed
½ tsp baking soda
1 egg or 2 batches flax eggs (2 tbsp flax meal + 5 tbsp water, let sit for 5 minutes)
chopped walnuts, optional
cacao nibs, optional
For the topping:
1 Tbsp Entrepreneurs Guap (non-pregnant option) or Super Shroom Drip (pregnant option)
fresh berries or fruit in season and local
sugar-free jam
Directions:
Preheat oven to 350. Combine bananas, egg mixture, beet puree, oil, syrup and almond milk. Set aside. Combine almond and all-purpose flour, sea salt and baking soda.
Add dry to wet and stir to combine. If your batter isn’t thick enough, try adding a little psyllium husk before adding another egg mixture (or flax mixture). If your mixture isn’t thin enough, add a little almond milk.
Spoon ¼ size amounts of batter into parchment or paper cup lined muffin trays. Bake 10-15 minutes or until crispy golden brown on top and dry in the center. Serve warm, slice in half and top with Entrepreneurs Guap, fresh fruit and any other toppings.
