Life Lately 6.27 This Week In Los Angeles

Well, well, well I got to go have lunch at the Riviera Country Club courtesy of Mayumi, the owner of Chrysmela Catch. We got in touch after I wrote this article for It's always amazing for me to meet the people behind these companies and see how gracious and grateful they are. To be honest, a lot of my time is spent behind a computer screen just doing the best work I can. So, it's really good to get out into the world and see that the work I do is actually impacting people in a positive way. I didn't bring my camera to the club. I was afraid I would be a sore thumb on an otherwise very fancy place. So, I left shutterbug Adrienne at home and tried to bring a more refined Adrienne to the club. I think I succeeded. I might've been the youngest, most enthusiastic, and the most overdressed, but hey there are worse things. Mayumi was kind enough to put me in touch with a very promising contact who I'll hear more from on Monday. I seriously cannot wait to share what I have planned. But I have to ... Personal bias aside, I actually think this product is a really wonderful thing for women. Whether you spend $20 on your earrings or $20,000 you don't want to lose them. Worse, if someone bought them for you. This product will make sure you never, ever have to worry about that again and they really work. So, if you've ever lost an earring, give it a look, because they just might save you some heartache. 

This artwork at Z. Gallerie in Beverly Hills. I'm especially partial to that piece at the top. Those colorful stripes really do it for me. 

I know a few people who need to be graced by Audrey Hepburn's face on a daily basis. 

This notebook, plus does anyone ever get tired of awesome calligraphy? 

If I didn't have an almost identical amethyst in my purse I would have picked this one up for sure. 

Yellow, I'm so into yellow these days. I do need a little of that 3rd chakra healing. I'm soaking it in, bit by bit. 

... and who can forget the famous Rodeo Dr.?

This Beverly Hills Gucci store front is making all of my California branding dreams come true. I wonder if they pay that turquoise truck to stay parked out front. Well, they should. 

I've loved this silver statue since I was a kid. It left me a little confused even back then, but maybe that's why I liked it. 

Where do I get one of these? 

I completely forget which store this is. I'm sorry. That doesn't change the fact that this plant hanger would make a genius DIY project. 

This one too. 

This little restaurant was right next door to a thrift store we were at. It's a place called Casablanca in Santa Monica. We didn't eat there. I wish we had. I will someday soon, but in the meantime we just enjoyed the gorgeous decor. 

Like I said their decor is on point. 

If this place in Venice Beach turns out to be half as magical as I think it'll be then I'll be there practically every day. 

I have never seen anything like this before. Cute story: The guy who works at the restaurant came out to say, "Dey ah plasteek." That's "they are plastic" with a french accent. They are not plastic. They are amazing.  

I so meant to collect a few of these to make this hibiscus oil I saw on the Bohemian Collective. I'll go back there someday when I'm at Yoga Nest. Seriously. 

Does anyone ever get tired of cactus? 

The Venice Beach Canals are so cool. Veronica is over there in the corner. Funny story: She was so not scheduled to be here, but something went wrong with her flight and she was stuck with me for about 24 hours, between her home with her fella in West Virginia, and her grandpa's birthday party. It was magical from beginning to end, by the time we got here, we were completely exhausted. Completely. We started the weekend off on the beach where we drank way too much coffee, recharged by the ocean and worked on our intuition and chakra readings. Definitely worth it, until some guy showed up acting super weird. I'm not being judgmental, he was super weird. We ended up running away, actually running. Not proud, but it's true. 

I've gotten so obsessed with shadows recently. So obsessed. 

This is another cute story. We stopped to take pictures of this amazing Buddha statue and all of the sudden a voice from above said, "Everyone loves the Buddha." I said "I can see why." I asked where he came from and the owner told me someone in "the industry" gave it to him. Saying the industry in LA is that same as saying I work on the mountain in Flagstaff. I don't know what it means, but it sounds pretty awesome. I took out some change for me and V to leave on the statue and the guy reminded us to make a wish. We did. Well, I made two. Then we exchanged a mudra and a namaste. #sharethevibes It's a charmed life for this girl.  

That's V holding my rose quartz, which is my oldest stone. I think my dad got it for me. I love it most, maybe, I have quite a few of them now. 

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again with the shadows. 

Ugh, if you can make it up to one of the parks in Pacific Palisades at sunset, I highly recommend it. Highly, highly, highly. It's always so magical to get to a quiet place above it all. 

Like I said, magical. 

Well that was my week in pictures. It was lovely.

Oh, and if you get a change this interview with Jon Stewart and Bill Clinton was excellent. 

Love: Revolution, the movie

[This post is sponsored by the fine folks responsible for the production and promotion of the film, Revolution. That, in no way, influences my opinion, or dampens my enthusiasm for the cause. Enjoy.]

Revolution - The Movie

I have been looking forward to this all week. Propping up in my bed, hot coffee, messy hair, morning sun, and something I love, that also truly terrifies me: The ocean. 

Not even the clean, teal water of Acapulco could calm my wary nerves about the giant, crashing waves. It's true, large bodies of water were my original childhood fear. Not monsters under the bed, or mysterious strangers, just that one element I can't seem to figure out. A fact that never stifled my draw to it. I think like a lot of kids, I was an environmentalist by nature. No one had to tell me it was important. It felt important. I still get emotional on a windy day, I still feel reflective standing in the rain, and I'm still scared when the ocean's tides get to be what seems to be unmanageable, even to themselves. 

Revolution - The Movie

Like most little kids scared of the ocean, a pretty big chunk of my fear was reserved for sharks. I mean they're 400 million year old predators that live under the sea. They're older than dinosaurs, which I was always obsessed with as a kid, probably because they didn't pose any threat to me, and most of the time, neither do sharks. But the fact that they someday could ...

But after watching Rob Stewart floating around, petting sharks like they're the ferrel dogs of the aquatic world, kind of made me feel bad for the way I feel about them. I mean, when I'm on land I don't hate mountain lions for trying to survive, and if you read this blog on a regular basis you know that I fell in love with the re-intergrated wolves of Yellowstone a few weeks back. So, maybe I can warm up to sharks, they sit at the top of the food chain in their environment and maybe I can warm up to the balance they bring, even if it does involve some carnage from time to time.  

I'm fighting off sharing the epilogue of facts about the environment I learned from this movie, because that's what movies are for, but as my panic for the environment was reaching a peak, something happened. The point was made that whales were brought back from the brink of extinction and holes in the ozone are now a story we'll tell our kids, it made me think that change is equal parts panic, as in a sense of urgency, and hope, the idea that we can all do a little better, be a little better, and those little bits will add up to something. Hopefully sooner, rather than later. 

Ok, I do have to talk about one thing I learned about, just so you know, the Flamboyant Cuttlefish is the Pigmy Seahorse's worst nightmare. Also, the misfits live in the muck. You just have to see. Really. 

Revolution - The Movie

If you have politically inclined Facebook friends, and don't we all, you've likely seen the bit about how the earth is headed for our 6th mass extinction. Well, they talk about that, too, as well as the alarming fact that it's beginning in the ocean, and all signs of extinction begin within the ocean. 

Then a penguin hits a resting walrus in the back, and the walrus is not stoked on it, at all. So, before I trail off completely, I want to speak a bit to the babes, the youngins, putting in all the purity in their hearts to help the environment, like Felix Finkbeiner, the 13-year-old founder of Plant for the Planet. Planting trees all day to make up for the damage he's not old enough to inflict, and with such articulate conviction, no less. It is really inspiring to see young people involved and it wakes up that part of you that remembers what that was like, to just care, in a pure and simple way, to let pain and discomfort surge through without having to block it out because people are watching. We could all stand to revert that that place a little more often, and remember that some things do matter. 

So, now that you know there are thirteen year olds doing way more than you to save the environment than you, what's next? How does one realistically make an impact without sending all of life into upheaval? Well, education for one. The thing about education, especially if it impacts you emotionally is once we learn something new, something of relevance to our lives, it's harder not to change than it is to change. Plus, it's not your job to be an expert. There are plenty of people out there doing that part already, just to learn new things, to care about what happens to the environment. To spend a little more money for food that was ethically raised, to recycle clothes, and stop buying things you won't use. To get connected back to the things that really make you feel better, a warm day next to the ocean, for example, even if you still run for the higher ground when you're convinced the ocean has lost control of it's own tide. 

(This bit is free to watch. Plus Richard Branson is in it ... in case anyone is as interested in that bit of information as I am.)

Revolution - The Movie

Just bringing a sense of consciousness to life, to remember the things you love and even the things that scare you a bit. It won't happen all at once, but consciousness grows bit by bit and ultimately adds up to something that no one person can control and no one can fully understand, but it works. It makes a difference, it makes one person's life better, and it makes our own environment safer to live with a bit of compassion, over fear, taking some steps to be proactive instead of turning a blind eye. It's enough to feel good about the contribution you've made on a daily basis, that you'll take a chance and help when the opportunities present themselves. If you put yourself in the way of the opportunities more often, all the better. 

Chicken and Rice Beet Green Stew

I have had quite a week. I plan to go into great detail, with tons of pictures soon. Includes: country clubs, best friends, lots of water, Venice Beach, Beverly Hills, and lots of design inspiration. But for now I want to talk about stew. Yes, I know it's summer and it's probably not the season for stew in most places, unless you're on another hemisphere where it's currently winter. I can never quite get my head around Christmas in the summer. That doesn't mean I wouldn't like to see it someday. But on this hemisphere the weather is warming up and I know you probably are more likely dreaming of a new bikini than warm stew. Unless, well, unless, you're like me and you'd drink your coffee hot in 110° weather and think cardigans and knee high boots are suitable all year. Who needs to wait for fall to get warm and cozy with stew, hot tea, and knits? It's a one way seasonal bias in case you were wondering. Aside from being completely the wrong season, this does make a reasonably quick dinner recipe. It's also a great variation on chicken and rice soup, which is one of my favorite things ever.  

I am always looking for new ways to use greens. Their health benefits are impressive and it just seems like a waste to not use them. Well, it doesn't seem like a waste it is a waste. I really want you to eat your greens. 

Here's what you'll need:

  • 1 large white onion
  • 1 bunch of beet greens
  • 1 1/2 cups of cooked - shredded
  • 1 cup of rice - I used Jasmine
  • 1 small spring of fresh rosemary 
  • 1 small bunch of fresh sage 
  • 2 quarts of water 
  • 2 bullion cubes 
  • 2 tablespoons of olive oil or grapeseed oil
  • Salt and pepper to taste


  • Bring two quarts of water to boil with bullion. 
  • Coarsely chop onion, beet greens, rosemary, sage.
  • In a shallow pan heat oil cook the onion, greens, and herbs for about 5 minutes. The greens should get soft and the herbs should get aromatic. 
  • Once the water boils, add rice and reduce heat to medium. 
  • Add in chicken and vegetables and place a tight fitting lid on. 
  • Cook for 30 minutes or until rice is tender. 
  • Salt and pepper to taste.

Strawberry Probiotic Lemonade

Strawberry Probiotic Lemonade

I've been wanting to redo this post for a while. Not only is it one of my personal favorites, but it seems to do pretty well out in the world. I'd love to hear from anyone who's made it, because mine barely lasts a week. I originally got this idea from Hello Natural with their Probiotic Lemonade, this recipe is essentially the same, but with added strawberries. I haven't tried it without strawberries. I'll bet it's still amazing.

Ok, before I get into the benefits of probiotics, I want to say something about strawberries. That is, when you eat them or put them on your skin they can protect from UVA light, that means natural sunscreen. There are actually a lot of natural foods that can protect your skin naturally, read about it here and here. Ellagic acid is the compound that works that little bit of natural magic in strawberries. I also love that article from Wellness Mama, I am also super pale and ever since I was a kid hated sunscreen. I always feel a little bit sick after using it. It's gotten so bad I get a little grossed out by just the smell of it. Oh, and recent studies prove it does practically nothing. High five to my intuition. I am, however, a fan of zinc oxide, like the lifeguards wear with that bright white stripe down their noses. I could get on board with that. Also, mineral sunscreen, which will inevitably have zinc oxide in it, is also awesome. I know that was a lot of info about sunscreen for a recipe post, but I just think everyone should know ... and now you do. 

So back to this recipe, I picked these strawberries myself, which I highly recommend. If you happen to be in the Los Angeles area you can go out to Underwood Family Farms, but if you're not here, I hope there's somewhere near you where you can pick your own food. It's deeply satisfying and guarantee you'll think twice before wasting anything. Also, it's a lot cheaper. So, if you're the type with more time than cash, it might be extra satisfying. 

So, why do you want probiotic lemonade? Well, probiotics are the healthy bacteria that live in the gut. They don't exist in processed food, but they flourish in things like kimchi, kombucha and yogurt. These foods are naturally fermented to they will replenish the healthy bacteria. What do they do? Well, in a nutshell, they improve digestion and support the immune system. If you want to get deep into it, you can read this Harvard Health article. I also take a daily supplement, and I have definitely noticed a difference in my digestion. 

First things first you're going to have to collect your probiotic juice. It's the fermented whey that comes from yogurt. It's a really simple process. It takes a few days, but you won't actually have to do anything after you set up the draining system. 

Strawberry Probiotic Lemonade

Here's what you'll need to collect your probiotic fluid:

  • Cheesecloth
  • 32 oz container of plain yogurt
  • Colander
  • Deep bowl or sauce pan
  • Rubber band or twine


  • Place two layers of cheesecloth inside your colander and place the colander on top of a large bowl. Make sure you have enough space between the colander and the bowl for the fluid to collect without touching the cheesecloth. Two to four inches of space should be fine. Mine produces about 1 1/2 cups of fluid.
  • Put your yogurt in the cheesecloth and tie up the cheesecloth tightly with a rubber band or twine. I tied mine up very tightly with rubber band and the yogurt paste didn't leak at all, just make sure you have two layers of cheesecloth
  • You can let yours set for 24 hours. I choose to do 48 hours because it still seemed very damp and I wanted to get the most out if it I could. 
  • After two days separate the fluid from the left over cream cheese, yes yogurt cream cheese. We'll talk about that tomorrow. Then you're all done with your probiotic fluid and ready to make strawberry lemonade.
Strawberry Probiotic Lemonade

Mine produced about 1 1/2 cups from the original 32 oz of yogurt, but you may get more or less depending on conditions. 

Here's what you'll need:

  • 1 lb fresh strawberries with stems chopped off
  • 2 cups of fresh lemon juice 
  • 1 cup of sugar
  • 12 cups of filtered water
  • 1- 1 1/2 cups of probiotic whey fluid


  • Blend strawberries and whey in blender until smooth. Not gonna lie, at this point I almost when off course and made probiotic popsicles instead. 
  • Add your sugar to the strawberry probiotic mixture. 
  • In a large pitcher blend water and lemon juice until it's diluted.
  • Then add the strawberry, sugar and whey mixture. It makes about 1 gallon which sounds like a lot, but it'll go fast. Serve chilled.
Strawberry Probiotic Lemonade

As it settles, you can see the fermentation process starting here. It'll start to fizz up a little. That's because the bacteria eats up that sugar. Sound appetizing? Appetizing like a science project. I swear, it's really delicious, just forget that stuff I said about bacteria.  

It tends to separate so you may want to keep it in a container that you can easily stir it before you drink it. 

After three days it turned a much deeper color and the flavor was stronger and even more delicious. It also ferments progressively over time, so it gets a little frothy. I hear it gets very effervescent after about a week and half. Mine hasn't lasted long enough to find out. 

Beet Green Chips

I have so many greens to use from the other day when I went out to Underwood Farms to pick my own produce. So, I've been trying to think of creative uses for them. I usually just stir-fry them with some coconut oil and sea salt — which I love, by the way. I was never a huge fan of them before that, but something about the coconut oil really softens the flavor of the greens. But since I have so many I've been hitting the Pinterest feed to see what kinds of new recipes I can find to make these even more interesting so I don't spend all week eating stir-fry. This easy, healthy recipe for beet green chips I found on White on Rice Couple is the perfect thing. They're super simple and even better than I thought they would be. 

Historically, I haven't done great in the chip making category. I've burnt all different kinds of leaves and root veggies, maybe the recipes are developed in different climates or altitudes that need a higher heat to get the moisture out, but baking these at 350° turned out to be perfect for me, here all the way down at sea level with moderate humidity. 

Here's what you'll need:

  • A few tablespoons of olive oil or grapeseed oil 
  • Beet greens
  • salt and pepper to taste


  • Pre-heat the over to 350°
  • Rinse your beet greens well and pat dry.
  • Toss you beet greens in 1-2 tablespoons of oil. Make sure they're not over saturated, but you want them to be coated evenly on both sides.
  • Line a baking sheet with parchment paper and arrange your leaves so they're not touching. 
  • Bake for 15 minutes on one side.
  • Flip the leaves over and bake for another 10 minutes. 

I took my less perfect leaves and made that stir fry I mentioned earlier. It takes about 4 minutes and all you do is add some coconut oil and cook until the greens turn soft.