Week of September 15, 2025
My dear Community
Every week, I sit with the same question: how do I speak up for what I believe in?
Because the truth is, civil liberties are being siphoned away in ways that should terrify us all - a bill being pushed to jail people for speaking against Israel, masked agents scooping people off the street based on skin color or language. These aren’t headlines from far away. They’re happening here, in our own country, in our own communities.
But what I believe in is humanity.
I believe in the power we have when we stand in love.
I believe in the hope that comes when we choose to channel hate, separation, and confusion into making this planet better for our children.
When people ask me how they can help, I remind them: it doesn’t always look like grand gestures. For me lately, it looks like trucking boxes of produce to La Casa de la Raza every week. Food is dignity. Food is safety. And right now, food is also resistance. That’s why I’ve created a way for you to help too: you can now donate a weekly box (or more), and I will personally deliver it to families who need it most. People who are afraid to even give their names are held close in community and fed there.
I’m also participating in Blackout the System - a national economic protest happening September 16–20. For me, it’s a simple, tangible way to answer that question of how do I speak up? It means using cash to support small businesses if needed, refusing to funnel more energy into the systems profiting off division, and a reminder that even small acts matter when we do them together.
And in your CSA box this week? Nourishment straight from the soil: red leaf lettuce, creamy Hass avocados, crisp cucumbers, heirloom tomatoes, pears, kale, basil, carrots, crookneck squash, and more. Food that grounds, restores, and reminds us of what’s real. And if anything ever arrives squished or inedible, please don’t hesitate to reach out - we’ll always make it right.
Also back in the store: Danielle’s hyper-local wildflower honey bears. Made here in Santa Barbara County, Danielle doesn’t just raise bees - she raises awareness, teaching us to tend to what’s fragile and sacred. If your honey crystallizes, just submerge the bear in warm water - a reminder that sweetness can be restored with a little care.
This week, let’s keep moving with love and hope as resistance. Because that’s how change begins: not in silence, but in small, consistent acts that ripple outward.
Be good to each other.
Kale White Bean Salad
Ingredients:
Kale Salad
1 bunch kale thick stems removed and leaves roughly chopped
1 teaspoon sea salt plus more to taste
1 can white beans, drained, about 1½ cups
1 firm-ripe avocado sliced or chopped
¼ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup hemp seeds
Salad Dressing
1 lemon, juice
2 teaspoons Dijon mustard
1 tablespoon maple syrup
¼ cup olive oil
½ teaspoon sea salt
1 clove garlic, grated add if you like the flavor of garlic!
Find the full recipe and inspiration here at The Delicious Life
Chocolate Avocado Coconut Flour Cookies
Ingredients:
1/2 cup pureed avocado
1/4 cup water
1/4 cup coconut flour
1/4 cup unsweetened cocoa powder
1/4 cup coconut sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Optional: 1/4 cup dark chocolate chips, (dairy-free, as needed)
Find the full recipe and inspiration here at Power Hungry
Paleo Zucchini Bread
Ingredients:
4 eggs
1 teaspoon vanilla extract
6 tablespoons pure maple syrup (120g) or honey (125g)
1/2 cup coconut oil, melted & cooled (105g)
1 1/2 cup shredded zucchini, lightly squeezed
2/3 cup almond flour (65g)
1/2 cup coconut flour (55g)
1 teaspoon baking powder
1 1/2 teaspoon cinnamon
1/4 teaspoon sea salt
Find the full recipe and inspiration here at A Saucy Kitchen
Sautéed Green Beans with Red Peppers & Almonds
Ingredients:
1 pound green beans ends trimmed
¼ cup slivered almonds
2 tablespoons
2 shallots thinly sliced
1 sweet red pepper thinly sliced
2 garlic cloves minced
salt and pepper to taste
1/4 cup grated parmesan cheese
Find the full recipe and inspiration here at Haute and Healthy Living
Spiced Carrot and Chickpea Soup
Ingredients:
4 medium carrots (chopped)
1 can (15 oz) chickpeas (drained)
1 medium yellow onion (diced)
3 cloves garlic (minced)
1 inch fresh ginger (grated)
2 tsp cumin powder
1 can (13.5 oz) full-fat coconut milk
4 cups vegetable broth
Juice of 1 lime
Salt and pepper to taste
2 tbsp olive oil