TASTE | THAT VEGAN LIFE

I'm passionate about eating clean and maintaining a dairy-free, gluten-free diet. I’ve been eating vegan since I was 15 years old, which has inspired my journey and has influenced my brand. In fact if I hadn't landed in the skincare world, I would have become a chef. I guess creating my pure, biotic clean line was a little like cooking, though! My love for cooking with fresh, seasonal, healthy ingredients is a huge part of my day and inspiration.

For me, an amazing dinner can be as simple as making a homemade, gluten-free pizza crust and topping it with gorgeous organic greens, such as arugula and spinach, [non-dairy] cheese and chili flakes. It makes my mouth water. Depending on the season, I also love to make my own jam. This summer I was into plum and strawberry and I spread it on organic artisan [gluten-free] bread from Erewhon, which my husband and I are addicted to and it is just perfection.

I also love a delicious, quick, healthy and filling gluten-free pasta, with a simple tomato sauce. I use any boxed gluten-free pasta (you can choose from brown rice, legumes, lentils, etc) and then I make the sauce from garlic (2-3 cloves), chopped organic tomatoes, olive oil, sea salt (I like pink Himalayan), pepper and basil. Just add the olive oil and garlic to a large sauté pan, throw in the tomatoes with salt and pepper and cook until soft. Throw the basil in right before you serve and make sure the pasta is al dente, of course!

I live in Venice, California, where there is the sexiest restaurant — Gjelina  — around the corner on Abbot Kinney. The interiors are fantastic and the restaurant offers more than 10 vegetarian dishes and salads, including my faves: the roasted Japanese eggplant with tahini sauce & mint, charred okra; and tomato with mint and pine nuts. The tuscan kale salad is also amazing and you can request the parmesan on the side. Their cookbook is also pretty amazing.