Presenting delectable vegetarian recipes from L.A.’s renowned health and wellness retreat, The Ashram Cookbook: The Way We Eat features beautiful photographs of the colorful and healthful dishes alongside inspiring scenic views surrounding the retreat, creating a vibrant celebration of nature, community, and vitality.
From breakfast bowls to fresh salads and hearty vegetable dishes, satisfying snacks and sweets, and energizing smoothies and tonics, this volume contains more than 100 savory and wholesome recipes from the original wellness retreat, including informative explanations of the benefits of various ingredients and preparation methods. Featuring a personal testimonial from supermodel and longtime Ashram devotee Cindy Crawford, The Ashram Cookbook: The Way We Eat is a feast for the body, mind and spirit.
The first “boot camp health retreat” with a simple formula of hiking, yoga, and delicious organic food, The Ashram opened its doors 1974, with the mission to introduce healthy habits to guests and educate them to make better choices. To create positive effects on guests’ total being, the most important ingredients are the combination of movements in all forms, fresh and beautifully served vegetarian food, as well as a lot of joy and laughter.
Growing up in Sweden, Catharina Hedberg, Director and co-owner of The Ashram, loved spending time outdoors walking, skiing, and hiking in the forest. These experiences awakened a deep appreciation for nature in all its ways of keeping people healthy in body, mind, and soul.
Suzie Spring Bohannon, The Ashram chef, has developed a seasonal farm-to-table menu harvested from its organic garden, combining bold flavors, superfoods, and nutritional philosophies from around the world, providing guests with a culinary adventure.
Food photographer Amy Neunsinger has produced work for influential style-based brands including Clinique, Crate & Barrel, and West Elm, and her work has appeared in popular books such as The Sprinkles Baking Book and Mark Sikes Beautiful.