When wellness-and-beauty entrepreneur Shiva Rose (founder of The Local Rose) was diagnosed with lupus and other autoimmune disorders, she turned to a holistic approach To manage her symptoms.
Shiva Rose’s interest in health and wellness was ingrained in her by her bohemian parents during her childhood on the countryside of Iran. In her early 20s her autoimmune disease diagnosis and her yearning for a healthy planet propelled her on a path as a naturalist and activist.
Shiva’s platform, The Local Rose, was born out of a desire to celebrate a holistic, healthy, authentic life style without sacrificing taste and glamour. Her recipes fuse her Iranian heritage in a creative way, using ethnic ingredients such as za’atar, sumac and saffron. We caught up with her to see how she eats in the Santa Monica Mountains (where she raises her own produce!).
Shiva’s Health Philosophy
Much of what I am inspired to make for meals are based on what is in season my local farmer’s market. Right now, autumn is beginning to show itself on the cool wind that is blowing in the evenings. This makes me want to bake the butternut squashes along with the small peppers. I simply will toss them with coconut or olive oil and then add various spices like sumac and a za’atar blend. Since I follow some Ayurvedic principles, I will poach or roast the fruits like apples and nectarines. This is believed as a better way to digest the fruits. Once they are roasted I will sprinkle some cinnamon and coconut sugar and serve with organic while cream.
For breakfast I like to have a quick meal since I am usually on the run. If I have time I will bake eggs from my chickens and add roasted tomatoes and peppers. For my quick meal, I will have some organic raw goat yogurt, with a paleo seeded granola topped with raspberries or blueberries.
I like to have tonics in the afternoon. These are wonderful with adaptogens which will nourish the body as well as give it an energetic boots which won’t wreck you like caffeine does. Here is a recipe for a turmeric chai latte.
Turmeric Chai Latte Recipe
- 1 tbs Turmeric
- 1 chai tea bag (either Roobois chai or black tea chai, depending on whether you want caffeine)
- 8 oz of milk of your choice. (I like almond, hemp or coconut milk)
- 1 tbs coconut necta
- 1 tbs Sun potion Yin Power
Add 1 tbs of coconut oil or ghee
Warm 8 ounces of the milk and add the Turmeric and chai to the milk.
Stir to dissolve.
Add the Coconut nectar and tonics. Add the coconut oil.
Then pour into a blender and blend until frothy.
Once a golden froth its ready to serve!
My go-to quick healthy meal are usually bowls that will consist of various roasted vegetables, some fermented vegetables, and greens. I will toss some beans in olive oil and add some himalayan salt and seasonings. This I will bake for 25 min in the oven at 400 degrees. To the beans I will add roasted beets, sautéed kale, rice, or squashes. My favorite ingredient right now is lemon preserve. I add a touch of this to the bowl and add some za’atar and plum vinegar. Its so delicious, healthy and easy to make!