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Yes, Cookies for Breakfast
INNE
In One Step:
Detox the Liver, Boost the Brain, Energize Your Metabolism PG 82
Cool Trek NATURALLY, DANNY SEO
Iceland, Here We Come PG 100
WINTER 2023
387 Ideas for
Health & Happiness
Printed In U.S.A.
Laird Hamilton’s Health Secrets
departments 14 LETTER FROM DANNY
32 GINGER ALL THE WAY
Danny shares the backstory on some of the features in this special issue.
Foodie Catherine McCord serves up a holiday favorite, a beautiful Bundt cake that’s made with fresh ginger.
16 NATURALLY, BRILLIANT!
34 SUPER HOT CHOCOLATE
Don’t miss our latest roundup of must-have, eco-friendly products for both you and your home.
24 DO JUST ONE THING (OR 15!)
30 ULTIMATE HOLIDAY GIFTS
We check in with cosmetics genius and consummate gift-giver Bobbi Brown to discover her favorite holiday gifts—to give and receive!
36 SOUP’S ON
Anna Getty is a healthy-living advocate and mother of four who loves creating healthy, flavorful recipes to share—like this detox soup, just in time for cold and flu season.
38 VEGAN FAST FOOD
Think vegan cooking is too complicated? Best-selling cookbook author Katy Beskow takes on that assumption in her new book.
Author and herbalist Becky Cole found wellness in a surprising place— the weedy plot of ground just outside her door.
46 IN THE KITCHEN WITH PETER SOM
Celebrated fashion designer Peter Som is also a maestro at whipping up beautiful things in the kitchen. Drop in on our chat and try on a few of his amazing recipes.
130 FINAL THOUGHTS
Celebrity pastry chef and founder of the Sugar Glider Kitchen baking school, Gesine Bullock-Prado (Sandra’s sis) left Hollywood for Vermont and never looked back. We check in for her thoughts.
JONAS JUNGBLUT
WINTER 2023
Contents
Check out Danny’s clever lineup of Earth-happy, money-saving ideas.
Culinary expert Rebecca Ffrench shares her recipe for yummy, tummywarming hot chocolate.
42 THE HEALING GARDEN
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COVER PHOTOGRAPH BY JONAS JUNGBLUT
features 50 CROWNING JEWELS
74 SMART COOKIES
56 MEET ME IN SUMMERLAND
82 ROOT OF THE EARTH
From the scorching heat of a southern Arizona desert, an oasis of palm trees yields Medjool dates for the world to enjoy. Learn all about this sweet, healthful treat.
What could be better than cookies for breakfast? These cookies for breakfast! They click all our boxes— quick, easy, healthful, and ready to grab and go on busy mornings.
If you want to shop for one-of-a-kind finds and sip some seriously good wine, follow us to the little town of Summerland, California. It should be on your must-see list.
Danny journeys to South Korea to learn about Korean ginseng, a medicinal root that promises to boost your energy level, sharpen your brain, and revive your skin. What he learned will amaze you!
62 USE YOUR HEAD
92 EAST MEETS WEST
Cauliflower is low in calories and rich in nutrients. And because it’s mild and creamy, you can use it in all sorts of delicious dishes—like these!
68 HAWAII 5-0!
Iconic surfer Laird Hamilton and his wife Gabby Reece are more fit and vibrant than folks half their age. We visit them in their Kauai home to learn their age-defying secrets.
The founders of the wildly popular New York Shuk brand are dazzling tastebuds and tables with pantry items that celebrate their Middle Eastern traditions.
100 WEIRD, WONDERFUL ICELAND
Our intrepid writer eats (nasty fermented shark), plays (Hut Games with her mouth), and hikes (“it was kind of like an acid trip”) her way through this Nordic marvel.
108 TILE WITH STYLE
Treasured tile brand Ann Sacks stays true to its sophisticated designs and Oregon beginnings, but has plenty of chic new developments underway.
116 A CAN + A PLAN
The canned foods aisle isn’t the sexiest section of the grocery store. But you’ll be surprised how a couple of cans became the basis for these delicious—dare we say, fancy—dishes.
124 SPROUTS CELEBRATES 20 YEARS!
The beloved grocery chain does a lot more than sell the freshest produce around, with their innovative smallbusiness mentoring and positive impacts in the community. Cheers!
beauty, truth, + goodness
FOOD
Marmalade Microwave Porridge SERVES 1
Want the comfort of porridge without waiting for the simmer of a pan? This creamy porridge is perfect from the microwave, with a hint of nutmeg and a spoonful of tangy-sweet orange marmalade. You won’t look back! G AT H E R
3 tablespoons rolled oats 1 pinch of grated nutmeg 1 cup almond milk, plus 2 tablespoons for stirring in 2 teaspoons golden raisins 1 tablespoon good-quality orange marmalade MAKE IT
Speedy Pro Tip: The perfect consistency of porridge is a personal thing, isn’t it? Feel free to add more or less almond milk after cooking to loosen the texture.
1. In a heatproof bowl, stir together oats, nutmeg, and almond milk. 2. Cook in the microwave on high for 2 minutes, then stir and cook for 1 more minute. 3. Carefully remove from the microwave and stir in the extra almond milk, to loosen and cool the porridge a little. Stir in golden raisins and top with a dollop of marmalade.
V E G A N M U S T- H AV E S In the pantry:
Canned chopped tomatoes
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Canned coconut milk
Yeast extract
In the fridge:
Brown sugar
N AT U R A L LY, DA N N Y S E O | W I N T E R 2023
Jarred chickpeas
Coconut yogurt
Vegan cream cheese
Smooth hummus
Curry paste
Lemons
Speedy Pro Tip: Choose small, shaped pasta that sits easily on a soup spoon for this recipe.
Tomato, Bean, And Pasta Soup SERVES 4
MAKE IT
This comforting, hearty soup makes the perfect lunch, as the combination of beans and pasta will keep you fueled all afternoon. Toss over a few croutons or serve with crusty bread and vegan butter. This soup is suitable for freezing. G AT H E R
1 tablespoon sunflower oil 1 onion, diced 1 carrot, peeled and diced 1 celery stick, diced 2 stalks of lacinato kale, roughly chopped, tough stems discarded 1 garlic clove, crushed 1 teaspoon dried oregano ½ teaspoon dried mixed herbs
1 (14-ounce) can of good-quality chopped tomatoes 4 cups hot vegetable stock 2 ounces small egg-free dried pasta, such as stelline, farfalle, or orzo, 1 (14-ounce) can of cannellini beans, drained and rinsed generous pinch of sea salt and black pepper small handful of flat-leaf parsley, chopped or torn
1. Heat oil in large pan, add onion, carrot, celery, and kale; cook over medium heat for 3–4 minutes, stirring frequently. 2. Add garlic, oregano, and mixed herbs and cook for one minute. 3. Pour in chopped tomatoes and vegetable stock; bring to the boil. 4. When liquid is simmering, add pasta and cannellini beans. Cook for 15 minutes until the pasta is al dente. Stir occasionally to avoid sticking. 5. Remove from the heat and season with salt and plenty of pepper. Scatter with parsley just before serving.
N AT U R A L LY DA N N YS EO.C O M
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5 0 P A G E ✱ 2 0 2 3 W I N T E R ✱ S E 0 D A N N Y N A T U R A L L Y ,
Crowning S T O R Y
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Jeanne O’Brien Coffey P H O T O G R A P H S
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David Engelhardt
Jewels
In a desert oasis found in the southwest corner of Arizona’s Sonoran Desert, Medjool dates are grown for the world.
Weird, Wonderful
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ICELAND Our intrepid writer eats (nasty fermented shark), plays (Hut Games with her mouth), and hikes (“it was kind of like an acid trip”) her way through this Nordic marvel. S T O R Y
B Y
Paula Froelich
P H O T O G R A P H S
B Y
Biz Jones
Sprouts
C E L E B RAT E S
20 YEARS The beloved grocery chain does a lot more than sell the freshest produce around, with its innovative small-business mentoring and positive impacts in the community. STORY BY SHELBY DEERING