This week, I’m talking to Danielle Duboise. Danielle is the co-founder and co-CEO of Sakara Life. She’e been honored in Forbes‘ 30 under 30, MindBodyGreen’s 100 Women in Wellness, and Oprah’s SuperSoul 100. Her debut cookbook, Eat Clean Play Dirty, is out now.
In this episode, Danielle and I discuss finding her voice, her struggles with body image, feeling worthy of change, why good food shouldn’t be a luxury, and her top three favorite foods to incorporate each day.
Sakara’s Website + Instagram
Eat Clean, Play Dirty: Recipes for A Body And Life You Love
Danielle’s recipe below!
From Eat Clean, Play Dirty: Recipes for A Body And Life You Love
For the pickled chiles:
2 serrano chiles, seeded and thinly sliced
1⁄4 cup brown rice vinegar
2 tablespoons maple syrup
For the stir-fry:
1⁄4 cup almond butter
4 cloves garlic, minced
1 tablespoon tamari soy sauce
Zest and juice of 2 limes
3 tablespoons sunflower oil
1 small red onion, sliced
1 large head broccoli, chopped into bite-size florets
1⁄2 small head purple cabbage, shredded (about 2 cups)
2 tablespoons minced or grated fresh ginger
3 cups cooked quinoa
2 large carrots, grated
4 cups spinach
1 small bunch fresh cilantro, leaves roughly chopped
4 scallions (white and green parts), thinly sliced
Make the pickled chiles: In a small pot, bring the chiles, vinegar, and maple syrup to a boil. Remove from the heat and let the chiles sit for at least 5 minutes or overnight. Store the pickled chiles in the fridge in their pickling liquid for up to 1 month.
Make the stir-fry: In a medium bowl, whisk together the almond butter, garlic, tamari, lime zest and juice, and 1⁄4 cup of water.
In a large skillet, heat 2 tablespoons of the oil over high heat. Sauté the onion until just soft, about 1 minute. Add the broccoli to the pan in an even layer and let it sear, without stirring, for 2 minutes. Give the mixture a toss and continue cooking for another 5 minutes, stirring occasionally to avoid burning (though some charring is okay!). Add the remaining 1 tablespoon of oil, along with the cabbage and ginger. Cook until just tender, while stirring, about 3 minutes. Add the quinoa and cook for 2 minutes to lightly toast it, then stir in the almond butter mixture. Fold in the grated carrots and spinach and cook, while stirring, until the spinach has just wilted, about 2 minutes. Remove the pan from the heat, taste, and season with salt, if desired. Divide the stir-fry among 4 bowls and sprinkle with the cilantro, scallions, and pickled chiles strained from their liquid.
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