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juliebernier

@juliebernier

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- Cooking isn't a sacrifice, it's an investment in our wellbeing--from our energy to our skin and emotions. This human form is literally a product of what we eat! I'm teaching one last Ayurvedic Cooking Basics workshop on Saturday August 26 before heading to India...take advantage of the earlybird special which ends Saturday! I'm introducing some new, delicious, super simple recipes so even if you've attended a cooking workshop before, you'll learn lots of new goodness. Link in profile. . Photo by @kristine.lo
- Cooking isn& #39;t a sacrifice, it& #39;s an investment in our wellbeing--from our energy to our skin and emotions. This human form is literally a product of what we eat! I& #39;m teaching one last Ayurvedic Cooking Basics workshop on Saturday August 26 before heading to India...take advantage of the earlybird special which ends Saturday! I& #39;m introducing some new, delicious, super simple recipes so even if you& #39;ve attended a cooking workshop before, you& #39;ll learn lots of new goodness. Link in profile. . Photo by @kristine.lo
- Cooking isn't a sacrifice, it's an investment in our wellbeing--from our energy to our skin and emotions. This human form is literally a product of what we eat! I'm teaching one last Ayurvedic Cooking Basics workshop on Saturday August 26 before heading to India...take advantage of the earlybird special which ends Saturday! I'm introducing some new, delicious, super simple recipes so even if you've attended a cooking workshop before, you'll learn lots of new goodness. Link in profile. . Photo by @kristine.lo
- No store-bought almond milk can compare to the real deal, homemade stuff! I love demystifying the process in cooking workshops. It's a little time consuming, but as Acharya Shunya says, cooking isn't a sacrifice—it's an investment! The more our food comes from our kitchen and not restaurants, the better we feel. Not only do we ensure that our food is only cooked with positive energy, we connect to the elements of nature. Unless we're cooking our food ourselves, there's always a utensil between our meals and our mouths. We rarely actually touch our food. It's a simple but profound practice to tangibly connect with vegetables, fruits, legumes, spices, and all their other food friends. We invite nature into our kitchen. And our lives. . I'm teaching one last ayurvedic cooking workshop before heading to India for a while...I'll share lots of new, simple recipes! You can sign up for Ayurvedic Cooking Basics via the link in my profile—early bird ends August 12.✨ Photo by @kristine.lo
- No store-bought almond milk can compare to the real deal, homemade stuff! I love demystifying the process in cooking workshops. It& #39;s a little time consuming, but as Acharya Shunya says, cooking isn& #39;t a sacrifice—it& #39;s an investment! The more our food comes from our kitchen and not restaurants, the better we feel. Not only do we ensure that our food is only cooked with positive energy, we connect to the elements of nature. Unless we& #39;re cooking our food ourselves, there& #39;s always a utensil between our meals and our mouths. We rarely actually touch our food. It& #39;s a simple but profound practice to tangibly connect with vegetables, fruits, legumes, spices, and all their other food friends. We invite nature into our kitchen. And our lives. . I& #39;m teaching one last ayurvedic cooking workshop before heading to India for a while...I& #39;ll share lots of new, simple recipes! You can sign up for Ayurvedic Cooking Basics via the link in my profile—early bird ends August 12.✨ Photo by @kristine.lo
- No store-bought almond milk can compare to the real deal, homemade stuff! I love demystifying the process in cooking workshops. It's a little time consuming, but as Acharya Shunya says, cooking isn't a sacrifice—it's an investment! The more our food comes from our kitchen and not restaurants, the better we feel. Not only do we ensure that our food is only cooked with positive energy, we connect to the elements of nature. Unless we're cooking our food ourselves, there's always a utensil between our meals and our mouths. We rarely actually touch our food. It's a simple but profound practice to tangibly connect with vegetables, fruits, legumes, spices, and all their other food friends. We invite nature into our kitchen. And our lives. . I'm teaching one last ayurvedic cooking workshop before heading to India for a while...I'll share lots of new, simple recipes! You can sign up for Ayurvedic Cooking Basics via the link in my profile—early bird ends August 12.✨ Photo by @kristine.lo
- Open an ayurvedic cookbook and you'll likely get confused. All this vata pitta kapha stuff and spices you've never heard of...it makes cooking complicated! Let's simplify. Add these things to your cooking repertoire: fresh ginger, black pepper, cumin, coriander, fennel, turmeric, and Himalayan salt. Heat a little ghee in a pan, toss in your spices, then add whatever else it is you're cooking, whether it's rice and dahl, veggies or meat. Season with black pepper and Himalayan salt at the end. Your food will taste better and digest better. . Learn more on August 26, link in profile. Photo by @kristine.lo 🙏🏾
- Open an ayurvedic cookbook and you& #39;ll likely get confused. All this vata pitta kapha stuff and spices you& #39;ve never heard of...it makes cooking complicated! Let& #39;s simplify. Add these things to your cooking repertoire: fresh ginger, black pepper, cumin, coriander, fennel, turmeric, and Himalayan salt. Heat a little ghee in a pan, toss in your spices, then add whatever else it is you& #39;re cooking, whether it& #39;s rice and dahl, veggies or meat. Season with black pepper and Himalayan salt at the end. Your food will taste better and digest better. . Learn more on August 26, link in profile. Photo by @kristine.lo 🙏🏾
- Open an ayurvedic cookbook and you'll likely get confused. All this vata pitta kapha stuff and spices you've never heard of...it makes cooking complicated! Let's simplify. Add these things to your cooking repertoire: fresh ginger, black pepper, cumin, coriander, fennel, turmeric, and Himalayan salt. Heat a little ghee in a pan, toss in your spices, then add whatever else it is you're cooking, whether it's rice and dahl, veggies or meat. Season with black pepper and Himalayan salt at the end. Your food will taste better and digest better. . Learn more on August 26, link in profile. Photo by @kristine.lo 🙏🏾
- This upcoming Monday and Tuesday! Not only are mung beans good for the belly, they're also great for the skin! I use my Vitamix to make a mung bean scrub for body and face, and add in a few other spices and oils depending on what my skin needs. I'll be teaching this approach to ayurvedic skin care at Selective Esthetics in Woodland Hills in a 2 day course on 8/31 and July 1. It was designed for estheticians but open to anyone who's interested in learning the ayurvedic philosophy of beauty, skin, and how to use herbs, spices, flours, and the kitchen pantry to make skin care formulas! . More info at http://selectiveesthetics.com/classes/Ayurveda.cfm . Message me with any questions!
- This upcoming Monday and Tuesday! Not only are mung beans good for the belly, they& #39;re also great for the skin! I use my Vitamix to make a mung bean scrub for body and face, and add in a few other spices and oils depending on what my skin needs. I& #39;ll be teaching this approach to ayurvedic skin care at Selective Esthetics in Woodland Hills in a 2 day course on 8/31 and July 1. It was designed for estheticians but open to anyone who& #39;s interested in learning the ayurvedic philosophy of beauty, skin, and how to use herbs, spices, flours, and the kitchen pantry to make skin care formulas! . More info at http://selectiveesthetics.com/classes/Ayurveda.cfm . Message me with any questions!
- This upcoming Monday and Tuesday! Not only are mung beans good for the belly, they're also great for the skin! I use my Vitamix to make a mung bean scrub for body and face, and add in a few other spices and oils depending on what my skin needs. I'll be teaching this approach to ayurvedic skin care at Selective Esthetics in Woodland Hills in a 2 day course on 8/31 and July 1. It was designed for estheticians but open to anyone who's interested in learning the ayurvedic philosophy of beauty, skin, and how to use herbs, spices, flours, and the kitchen pantry to make skin care formulas! . More info at http://selectiveesthetics.com/classes/Ayurveda.cfm . Message me with any questions!
- Mornings are so precious. All of nature is quiet and peaceful. And as we are a microcosm reflecting the macrocosm, our mind is peaceful at this time, too. Mornings can be miraculous if we rise early, cleanse our bodies and do something - anything - to connect to our inner self. This topic is so important that it needs its own workshop - and so I'm teaching about ayurvedic Sacred Mornings this Sunday at @wmnspace from 9-11am. You'll learn that you, too, are a morning person! Sign up via the link in my profile. ✨
- Mornings are so precious. All of nature is quiet and peaceful. And as we are a microcosm reflecting the macrocosm, our mind is peaceful at this time, too. Mornings can be miraculous if we rise early, cleanse our bodies and do something - anything - to connect to our inner self. This topic is so important that it needs its own workshop - and so I& #39;m teaching about ayurvedic Sacred Mornings this Sunday at @wmnspace from 9-11am. You& #39;ll learn that you, too, are a morning person! Sign up via the link in my profile. ✨
- Mornings are so precious. All of nature is quiet and peaceful. And as we are a microcosm reflecting the macrocosm, our mind is peaceful at this time, too. Mornings can be miraculous if we rise early, cleanse our bodies and do something - anything - to connect to our inner self. This topic is so important that it needs its own workshop - and so I'm teaching about ayurvedic Sacred Mornings this Sunday at @wmnspace from 9-11am. You'll learn that you, too, are a morning person! Sign up via the link in my profile. ✨
- As promised, here's the recipe for my ayurvedic ojas latte! Everyone loves this spiced almond milk and it's super nourishing, great if you're dealing with anxiety, general ungroundedness, low immunity, or would like to get your body ready for a baby. It's looking pretty pale in this photo because I went easy on the turmeric - an itty bitty pinch is all you need. Ingredients: 2 cups homemade almond milk 1" ginger, crushed 3" cinnamon stick 1/4 teaspoon turmeric 5 black peppercorns 5 cardamom pods 1/2 teaspoon ghee 1 date Pound the spices a few times in a mortar and pestle to release their flavors. Combine them with the almond milk and dates in a small saucepan. Bring to a low boil, then simmer gently for 10 minutes. Strain into a blender, discarding the ginger and spices, but toss the date back in. Blend until frothy. Sprinkle with ground cinnamon and serve warm. Hope you enjoy it as much as I do! Photo by @kristine.lo ✨
- As promised, here& #39;s the recipe for my ayurvedic ojas latte! Everyone loves this spiced almond milk and it& #39;s super nourishing, great if you& #39;re dealing with anxiety, general ungroundedness, low immunity, or would like to get your body ready for a baby. It& #39;s looking pretty pale in this photo because I went easy on the turmeric - an itty bitty pinch is all you need. Ingredients: 2 cups homemade almond milk 1" ginger, crushed 3" cinnamon stick 1/4 teaspoon turmeric 5 black peppercorns 5 cardamom pods 1/2 teaspoon ghee 1 date Pound the spices a few times in a mortar and pestle to release their flavors. Combine them with the almond milk and dates in a small saucepan. Bring to a low boil, then simmer gently for 10 minutes. Strain into a blender, discarding the ginger and spices, but toss the date back in. Blend until frothy. Sprinkle with ground cinnamon and serve warm. Hope you enjoy it as much as I do! Photo by @kristine.lo
- As promised, here's the recipe for my ayurvedic ojas latte! Everyone loves this spiced almond milk and it's super nourishing, great if you're dealing with anxiety, general ungroundedness, low immunity, or would like to get your body ready for a baby. It's looking pretty pale in this photo because I went easy on the turmeric - an itty bitty pinch is all you need. Ingredients: 2 cups homemade almond milk 1" ginger, crushed 3" cinnamon stick 1/4 teaspoon turmeric 5 black peppercorns 5 cardamom pods 1/2 teaspoon ghee 1 date Pound the spices a few times in a mortar and pestle to release their flavors. Combine them with the almond milk and dates in a small saucepan. Bring to a low boil, then simmer gently for 10 minutes. Strain into a blender, discarding the ginger and spices, but toss the date back in. Blend until frothy. Sprinkle with ground cinnamon and serve warm. Hope you enjoy it as much as I do! Photo by @kristine.lo ✨
- While it's mildly time consuming, homemade almond milk is so easy and a million times better than anything store bought! Here's how I make mine: Soak 1 cup almonds in water overnight. Strain in the morning. Blend them with 2-3 cups of water on high for 1 minute. Strain through a nut bag or thin dish towel, squeezing out all the milk. That's it! The almond milk keep for 2 days max, but it's so delicious that it might not last that long in your fridge anyway 😊 I spice mine up as an ojas latte, and I promise to share that recipe in the next couple days! Thank you @kristinelo for the photo ✨
- While it& #39;s mildly time consuming, homemade almond milk is so easy and a million times better than anything store bought! Here& #39;s how I make mine: Soak 1 cup almonds in water overnight. Strain in the morning. Blend them with 2-3 cups of water on high for 1 minute. Strain through a nut bag or thin dish towel, squeezing out all the milk. That& #39;s it! The almond milk keep for 2 days max, but it& #39;s so delicious that it might not last that long in your fridge anyway 😊 I spice mine up as an ojas latte, and I promise to share that recipe in the next couple days! Thank you @kristinelo for the photo ✨
- While it's mildly time consuming, homemade almond milk is so easy and a million times better than anything store bought! Here's how I make mine: Soak 1 cup almonds in water overnight. Strain in the morning. Blend them with 2-3 cups of water on high for 1 minute. Strain through a nut bag or thin dish towel, squeezing out all the milk. That's it! The almond milk keep for 2 days max, but it's so delicious that it might not last that long in your fridge anyway 😊 I spice mine up as an ojas latte, and I promise to share that recipe in the next couple days! Thank you @kristinelo for the photo ✨
- How do you start your morning? The first things we think, see and do in the morning set the tone for the day that follows...which is why I begin mine with the absolutely divine practice of self oil massage, aka abhyanga. On Sunday July 23 at @wmn_space, I'll teach you how to create sacred, mindfully begun mornings that awaken wellbeing, purify the body, uplift the mind, and give abundant clarity! . According to ayurveda, everyone is a “morning person” and there is no such thing as a “night owl”. Mornings are sacred, and we are all meant to receive the illumination that comes from aligning ourselves with the morning sun. Let go of the belief that you are not a morning person, learn how to create a sacred morning flow, and your wellbeing and quality of consciousness will improve. . You can sign up via the link in my profile and message me with any questions 💗
- How do you start your morning? The first things we think, see and do in the morning set the tone for the day that follows...which is why I begin mine with the absolutely divine practice of self oil massage, aka abhyanga. On Sunday July 23 at @wmn_space , I& #39;ll teach you how to create sacred, mindfully begun mornings that awaken wellbeing, purify the body, uplift the mind, and give abundant clarity! . According to ayurveda, everyone is a “morning person” and there is no such thing as a “night owl”. Mornings are sacred, and we are all meant to receive the illumination that comes from aligning ourselves with the morning sun. Let go of the belief that you are not a morning person, learn how to create a sacred morning flow, and your wellbeing and quality of consciousness will improve. . You can sign up via the link in my profile and message me with any questions 💗
- How do you start your morning? The first things we think, see and do in the morning set the tone for the day that follows...which is why I begin mine with the absolutely divine practice of self oil massage, aka abhyanga. On Sunday July 23 at @wmn_space, I'll teach you how to create sacred, mindfully begun mornings that awaken wellbeing, purify the body, uplift the mind, and give abundant clarity! . According to ayurveda, everyone is a “morning person” and there is no such thing as a “night owl”. Mornings are sacred, and we are all meant to receive the illumination that comes from aligning ourselves with the morning sun. Let go of the belief that you are not a morning person, learn how to create a sacred morning flow, and your wellbeing and quality of consciousness will improve. . You can sign up via the link in my profile and message me with any questions 💗
- I love using sprouted mung beans for a quick source of protein. They're ridiculously easy to make - soak 1/4 cup rinsed mung beans in several inches of water overnight. Strain them in the morning. Line a big bowl with some damp paper towels or a damp dishcloth, spread your mung beans inside, cover with the edges of the damp towel, and place them in the oven overnight (without the heat or light on). You'll have sprouted mung beans in about 24 hours! I put them in a mason jar and store them in the fridge, then toss them with rice or cooked veggies to up my protein intake. There are other ways of making these, too...do you have a favorite method? ✨ Photo by @kristinelo
- I love using sprouted mung beans for a quick source of protein. They& #39;re ridiculously easy to make - soak 1/4 cup rinsed mung beans in several inches of water overnight. Strain them in the morning. Line a big bowl with some damp paper towels or a damp dishcloth, spread your mung beans inside, cover with the edges of the damp towel, and place them in the oven overnight (without the heat or light on). You& #39;ll have sprouted mung beans in about 24 hours! I put them in a mason jar and store them in the fridge, then toss them with rice or cooked veggies to up my protein intake. There are other ways of making these, too...do you have a favorite method? ✨ Photo by @kristinelo
- I love using sprouted mung beans for a quick source of protein. They're ridiculously easy to make - soak 1/4 cup rinsed mung beans in several inches of water overnight. Strain them in the morning. Line a big bowl with some damp paper towels or a damp dishcloth, spread your mung beans inside, cover with the edges of the damp towel, and place them in the oven overnight (without the heat or light on). You'll have sprouted mung beans in about 24 hours! I put them in a mason jar and store them in the fridge, then toss them with rice or cooked veggies to up my protein intake. There are other ways of making these, too...do you have a favorite method? ✨ Photo by @kristinelo
- Do you know about vedanta? If you're into yoga and ayurveda, seeping in it's sister science vedanta will be right up your ally! I'm collaborating with amazing vedanta teachers Nathalie and Glen Callahan, creators of the @vedantainstitutela, to offer a special class combining our two vedic passions on August 12! We'll be delving into the pancha kosha, or five layers of our being, to understand how to reach our innermost core. Sign up via the link in my profile and feel free to message me with questions!
- Do you know about vedanta? If you& #39;re into yoga and ayurveda, seeping in it& #39;s sister science vedanta will be right up your ally! I& #39;m collaborating with amazing vedanta teachers Nathalie and Glen Callahan, creators of the @vedantainstitutela , to offer a special class combining our two vedic passions on August 12! We& #39;ll be delving into the pancha kosha, or five layers of our being, to understand how to reach our innermost core. Sign up via the link in my profile and feel free to message me with questions!
- Do you know about vedanta? If you're into yoga and ayurveda, seeping in it's sister science vedanta will be right up your ally! I'm collaborating with amazing vedanta teachers Nathalie and Glen Callahan, creators of the @vedantainstitutela, to offer a special class combining our two vedic passions on August 12! We'll be delving into the pancha kosha, or five layers of our being, to understand how to reach our innermost core. Sign up via the link in my profile and feel free to message me with questions!
- Ghee making ✨ If you undercook ghee, it will mold. If you overcook it, it will burn. Can you see those little amber bits at the bottom of the pot? As soon as they appear, your ghee is done! Keep scraping the white milk solids from the bottom of the pot as you cook. The moment you see that they're changing from white to golden, remove your ghee from the heat. It will continue to cook but this way it won't burn. Also, the ghee will grow quiet and lots of small bubbles appear—two more signs that it's ready. Allow it to cool for 10 minutes and then strain it into a jar. You'll never buy ghee again!
- Ghee making ✨ If you undercook ghee, it will mold. If you overcook it, it will burn. Can you see those little amber bits at the bottom of the pot? As soon as they appear, your ghee is done! Keep scraping the white milk solids from the bottom of the pot as you cook. The moment you see that they& #39;re changing from white to golden, remove your ghee from the heat. It will continue to cook but this way it won& #39;t burn. Also, the ghee will grow quiet and lots of small bubbles appear—two more signs that it& #39;s ready. Allow it to cool for 10 minutes and then strain it into a jar. You& #39;ll never buy ghee again!
- Ghee making ✨ If you undercook ghee, it will mold. If you overcook it, it will burn. Can you see those little amber bits at the bottom of the pot? As soon as they appear, your ghee is done! Keep scraping the white milk solids from the bottom of the pot as you cook. The moment you see that they're changing from white to golden, remove your ghee from the heat. It will continue to cook but this way it won't burn. Also, the ghee will grow quiet and lots of small bubbles appear—two more signs that it's ready. Allow it to cool for 10 minutes and then strain it into a jar. You'll never buy ghee again!

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