Quench Me.

There they were.

Drought resistant warriors waving hello.


My plane had just landed, and once outside,  I was greeted instantly

by beautiful feathered fans and their graceful, timeless embrace.

I had feared I would find my old friends dry, brown, withered. 

But they had survived.

And they would continue to hold space, stand with purpose. 

My man remarked that I hadn’t stopped grinning since we'd touched down. 

I couldn’t.

I was back in the Realm of the Gods once again,

and that can be a tricky place, full of illusion.

'Cause Neptune rules this city, 

and everyone here falls under the influence.

But the sheer power of nature overtakes all that,

if you are connected to her,

 and stay close, tethered to her truth.

Desert climates have birthed the wisest of species, haven't they?

Native to the Americas, the prickly pear cactus lives mostly in the arid West, storing rare rain water from widespread roots, and protecting itself from predators with a sharp external shield. Plants are so smart. 

You can imagine my squeals of delight when I saw a carton of cactus water in my health food store back in New York...can you even imagine the hydration? I didn't even know it existed! The water comes from the fruit, actually, not the leaves, and get this: it's loaded with antioxidants, vitamins A, C, E, iron, calcium, AND has anti-inflammatory properties. The taste? Fabulous! It's fruity and light, and not a trace of sugar to be found. In fact, it actually lowers blood sugar. 

This calls for a cocktail!

Cactus Cordial

  • 6 oz. cactus water
  • 1 Tbsp organic hibiscus flowers
  • 2 drops lime essential oil
  • pure water
  • raspberries, for garnish

Start by making a little hibiscus tea ahead of time. You can either steep the flowers in cool water overnight, or heat the water, drop in the flowers, and let them rest there for 6-8 minutes, or longer. Hibiscus is an ancient remedy for cooling the body and moisturizing the skin (we can thank our Egyptian ancestors for that, Lovers.) 

When the tea is cooled, strain it into a brandy snifter, or some such foxy late-night glass. Add in the cactus water, the lime oil, plop in a few berries...and enjoy! The lime adds a lick of refreshment in the form of an anti-aging tonic, the berries grace us with more antioxidants and beauty boosting vitamin E, so mingled with the flowers and the waters, we have a most exquisite potion!

Alright, Juicy Ones, have a gorgeous evening...

And, as for you, my dear city,

as you fade behind me,

I am missing you already.

'Til next we meet,

xxx Alise






Mojo Rising



I thought you might.

How about radiant skin? Shiny hair? 


Maybe you're feeling sluggish. 
Maybe you're getting weary from carrying around extra pounds.
Maybe you're bloated most of the time, and your belly hurts.

Oh, Darling. You should never feel anything less than beautiful.

Now, for the first time, my Loves, I'm opening my virtual Lair to you for private counseling sessions. That's right! I'm ecstatic to have these little dates with you...full of girl talk and giggles, getting to know you...understanding what path to glowing beauty and health is best for you, based on what you love, and where you want to be.

(And, fellas, you are more than welcome to come around...)

"Working with Alise is an absolute delight!! She has been an invaluable guide down my path to rediscovering my inner nymph and is an absolute oracle on everything from all natural beauty potions and spiritual wisdom to healthy food with a ton of flavour!! This from a once dedicated ice cream and chicken nugget eater. I couldn't recommend her more highly!!"

- Fiona M., Sydney, AU

"Alise Marie's program engages you both on a physical and personal level. With step-by-step coaching and a personalized life style changing plan, she is able to motivate even the most unmotivated people. If you're worried about not being able to cook for yourself (like I was), Alise has numerous recipes at the ready, all of which are absolutely delicious and fun to make. Alise is also incredibly sweet and caring, she's willing to go the extra mile to help you on your journey."

- Kristi K., Cleveland, OH

Are you ready to find your  most magical and sensual self?

Contact me here for details.

xxx Alise





The Spiral Staircase

When I stepped outside this morning, 

I looked up at the frosted glass sky

and something caught my eye

I thought it was a bird, but

it was a leaf,

A perfect crunchy crisp orange leaf turning to brown.

It was spiraling slowly down, in a graceful dance,

released from a majestic Maple,

and I stood there mesmerized by it.

The spiraling.

The sky was incredible, too.

Veiled with clouds, alive with mist

the air somewhere between mild and chilled

all the shades of grey making the remains of the autumn leaves on the ground,

the colors, 

even what was left of the green grasses all the more vibrant.

Such a strange and beautiful sight dappled among the first January frost.

I didn't even pause to take a picture of it for you,

because sometimes you lose the moment that way...

The imagery of the spiral is everywhere, if you are willing to look.

It carries with it ancient wisdom of the outer conciousness leading to the inner soul: the path leading from the ego into enlightenment. 


Divine union with cosmic energies.

I see taking care of ourselves as a spiral journey. We usually begin from a place of vanity, and gradually find our way inward, to healing and supporting what cannot always be seen, but has a profound effect on the whole, and, yes, the exterior.

You've heard me say many times, "beauty begins on the inside." 


It begins with giving, love, and compassion from our hearts, and extends to how we experience nourishment. When we feed ourselves from a place of kindness, both for ourselves and for the planet, baby, it shows.

Which brings me back to my wish for you to indulge in the beauty of living, loving, radiant raw plant foods, even as the sky turns somber, and the air boldly ventures towards glacial. I gave you a few basic tips in my last entry, but you know me...I like to keep things interesting.

And so,  I have a very seductive ladyfriend I want to introduce you to:

Who says kitchen appliances aren't sexy?

Who says kitchen appliances aren't sexy?

This alluring hourglass is known by her street name: The Spiralizer. And, Beasties, she packs a wallop. There are enormous, weighty, stupid-expensive versions of her out there that will take up all of your counter space, and theoretically work better, but I prefer the feel of this lightweight, packable vixen right in my hands.

Her magic? She creates noodles out of vegetables!

That's right, my Loves, you can enjoy all your fave sauces with a light and nutritionally dense "pasta", keeping it raw and real. 

I conjured this for you as a gorgeous cold-weather raw dish, satisfying and sensuous, deeply flavored and easy on your beautiful belly.

Try it.

Wanton Walnut Pesto Noodles

  • 2-3 large organic carrots
  • 2 large organic beets
  • 1 large organic zucchini
  • 2 C fresh organic cilantro leaves
  • 1/2 C walnuts, soaked for 2 hours, drained and rinsed
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp nutritional yeast
  • 1/4 C olive oil, extra virgin and cold pressed
  •  A pinch Celtic salt, plus more to taste
  • Freshly ground pepper, to taste
  • Pinch of cayenne pepper (optional)

The fist thing you must know is that you can find a spiralizer in in kitchen shop, or online.

The second,  that you can use a variety of vegetables here. I've chosen the ones easiest to spiralize, but you can omit anything you don't like, and get playful, won't you? Try different combinations with different sauces, get creative with seasonal veggies...I love the colors here for shaking up a dreary day.

The mistake often made is making the noodles and plopping them right into the sauce, which makes them too crunchy. You won't make that foible, of course. You're going to rinse the veggies first,  and lop off the inedible ends. Then, if needed, cut them down so they are slim enough to put through the spiralizer. The zucchini and carrot will be fine as is, but you may need to trim the beets a little. You just take the vegetable in one hand, the spiralizer in the other, start at the top, and twist. (See how it works? Yes! That's it!) You will have little conical bits left at the end that can be chopped up and added to salads, or into a juice shake.

So now, when you have a bowl full of stunningly pretty noodles, sprinkle them with a pinch of Celtic salt, and let them sit in a colander in the sink for about a half hour. This is the trick to making them soft and pasta-y. 

While they're relaxing, just toss all the remaining ingredients except the additional salt and pepper into a food processor, and pulse until it gets creamy and mostly smooth. Now ease it onto the noodles, a little at a time, tossing with tongs to really get the sauce in there. Don't drown the noodles with the sauce, Lovers. Just use enough to coat them, and save the rest. You can always make another noodle batch in a day or two, or use it as a pesto-ish spread on gluten-free bruchetta. Add a few grinds of fresh pepper, a tiny pinch of salt only if needed (taste it first!), and a dash of cayenne if you desire some heat. 

Now you're ready to plate and...devour!

Vitamins, minerals, macro-nutrients...they're all there, as always, my Darlings, for you, transformed into a luscious and libidinous feast, bringing magick into the body, and radiating outward...

I love you.

xxx Alise


Blessed Solstice

Greetings, Beloved Beasties,

from the Emerald Forest...

Where an Elvish Queen nestles beneath the mossy blankets,

not yet sprinkled with snow,

to nurture ideas,

not yet entirely formed,

and drink in all the knowledge of the Stars,

for she is very thirsty...

They will be yours before long.

She has much to give.


All My Heart,



Love You Live

When the leaves rustle
and the sky turns to orange,
crisp air caressing your face

it’s only natural to crave heat.

Warm foods,
hot brews,
fevered bodies.

Furry throws,
steam rising from moon baths, 
stealing sunshine kisses
wherever possible...

As many of you know, I'm a rabid fan of raw foods.
I feast all day on bright, shiny, radiant offerings from the Earth herself: luscious fruits, crisp greens, juicy veggies, crunchy seeds and nuts...it's an incredibly sensual diet. But, even I must admit the importance of adding cooked foods to your diet as your body needs them. And we do need them, as the wind grows cold, to balance us, to ground us, to nourish in an altogether different way than raw foods do.

Live plant foods, you see, have all their sexy little enzymes intact. Enzymes fight disease. Eating raw ensures that you're getting all the nutrients the plant has to offer (abundant as they are!), and supports your digestive tract. And, as strange as it sounds, that's exactly where good health and radiant beauty begin. 

That said, there are certain instances where the cooked version of a vegetable presents a higher nutritional value. The tomato, for example. This juicy, voluptuous, bright-red sexpot plucked right from the vine is surging with high levels of vitamin A and beta-carotene, but her signature lycopene (which fights cancer and heart disease) shines only when cooked. Odd, but true.

The trick, my Darlings, is to satiate your needs in the chilly seasons, both physical and emotional, while still enjoying as much raw food as possible. Easy? Not so much.  It’s one thing to exist on a mostly or all raw diet when you live in a temperate clime. But so many of us don’t. 

The easiest way to get lots of gorgeous raw food into your life?

1. Green Shakes

Madly simple. Dangerously delish. It's like drinking pure energy.
Start this way: Blend 2 cups of spinach with 1/2 banana, 1 cup of pure water (or coconut water), a generous splash of unsweetened almond milk, 1 teaspoon of cinnamon, a squeeze of lemon, and a few small bits of fresh ginger. Blend it all wildly until it's totally smooth. 
Congratulations, you just concocted a purrfect breakfast elixir!
From here you can add more greens, maybe 1/2 an apple...whatever fruits and veggies you like, but keep the greens ratio much higher than the fruit. You can use a little stevia if you like. And always add that little bit of good fat to the blend, either with a splash of almond milk, a teeny bit of coconut oil, or 1/4 avocado. This allows the body to actually absorb all those important vitamins and minerals in the produce.
Later in the day, feel free to add some soaked chia, hemp seeds, chlorella or spirulina, as the body can fully utilize them toward the afternoon and evening.

2. Green Salads

Yes! The old standby. Let's give them the respect they deserve by keeping greens dark, leafy, and plentiful. Avoid commercial dressing in favor of fresh lemon or apple cider vinegar and cold-pressed olive oil, or try a few of my go-to's here.
Add in plenty of organic cuke (skins on), red cabbage, pumpkin and sunflower seeds, fresh sprouts, and any other bright and beautiful raw veggie you like.
Try to eat two of these each day.
Please, Beasties.
For me?

3. Raw Nibbles

And...easier than even a salad...raw sliced and chopped tidbits to peck on when you need a little bite.
Apples, carrots and bloat-banishing celery are my everyday faves, though I've been known to gnaw away at radishes and cauliflower in public. Maybe it does look a little weird, but who cares? The glow from your mega-watt skin will outshine any sideways glances you might receive, so go for it. 

So it is easy, after all, see?

Now, I’ve compiled some of my Autumn dishes held most dear on my Fall Magic page, but in the coming weeks I want to share some supremely sexy raw numbers that will excite and inspire you.

Like this one:

The other day, as I sometimes do when I'm feeling overloaded, I turned on my Mad Scientist in the kitchen.

(Or maybe I should say a Mad Physicist, random chaos theory being my specialty.)

I wanted something in the ubiquitous pumpkin spice flavor that did NOT come from a donut shop. 
And, while I threw together things that I knew would be at least passibly tasty, I had NO idea what I would experience when I lapped up a finger full of batter...

Pumpkin spice cheesecake?

Pumpkin Pleasure Bites

For the Crust:

  • 1/2 C raw cashews, soaked for at least 2 hours
  • 1/2 C raw pumpkin seeds
  • 6 large pitted dates
  • 1/2 tsp ground cinnamon
  • Pinch of Celtic salt

For the Filling:

  • 1-1/2 C organic pumpkin pureé, (NOT pie filling)
  • 1/3 C raw coconut nectar
  • 1/4 C coconut oil, melted
  • 2 Tbsp tapioca flour
  • 1 Tbsp vanilla
  • 1 Tbsp cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp cloves
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg

First, line a brownie pan with parchment paper. Now combine all your crust ingredients in a food processor, and pulse until everything is crumbly, but sticky. Not sure? Pinch it. If it holds together, purrfect. If not, add a few more dates until it does. Then scoop the whole mixture into your lined pan. Press it into place with your fingers. You want a smooth, even layer.

Pop it in the freezer, and make your filling. Just combine all the ingredients into a large bowl, and whisk it until it's smooth. Taste it. Add more spice or sweetener if you like.

Pour the filling on top of the crust, smooth it, and back in to the freezer it goes!

Let it chill for about 5 hours, or overnight. When you take it out, score it with a knife to make many little cakes, and let it defrost. Slice the pieces all the way through when it's thawed. Place it back the fridge, and keep it there until you want to devour them, as they need to stay chilled in order to hold their shape.

So there you have it: decadent little raw pumpkin cheesecake morsels that are loaded with nutrition, and so scrumptious that even a lover of traditional pumpkin pie will be coming back for more...and more! You can easily omit the cashews in the crust if nuts are an issue, and replace them with steel cut oats, or even additional seeds. Coconut nectar can be cast aside in favor of liquid stevia if you like. Oh, and sometimes in your health food store a bulk, organic pumpkin spice blend can be procured. If so, grab some! You can use it in everything.

And, really, why couldn't you do the whole thing as a pie?
I'm getting visions of holiday dinners...

But for now,
I'll leave you to your own devices,
for I have leaves in my hair
twigs everywhere
and a heart full of joy,
that sends it back to you.

xxx Alise



The Cat's Eye Of The Storm


Spinning! Spinning! Spinning!

In between a pair of powerful eclipses

our quicksilver friend seems to twirl backwards

and Autumn rushes in to quicken our pulses...

Tell me, my Loves, are you feeling stressed?

the calm eye of the storm, always.

the calm eye of the storm, always.

Does everything feel like Iggy's "Lust For Life" pounding out of an amplifier in your brain
going 45 instead of 33?

For some it's back to school,
or back to work, after a holiday in the sun,
Or maybe it’s just Fall
and her sense of urgency to “do” something,
kicking up ideas like a child playing in piles of amber leaves...

No matter the why.

Your beautiful self needs a lifeline. And one just happens to appear.

A gift from Diana, Ancient Lady of The Beasts.
Mistress of Wild Things.

Her timing, as always, is purrfect.

Wild Things Brew

Per serving.

  • 1 tsp organic licorice root
  • 1 tsp organic cat's claw
  • 1 Tbsp organic Pau d'Arco
  • 1 stick organic cinnamon
  • 1 organic lemon wedge
  • Stevia to taste

Darlings, when your brain is overloaded, cortisol skyrockets, and your body begins to accelerate in its aging process. Are we going to allow that?! 
Hell no!

Your adrenals need support like mad right now. 
And this is almost too simple.

Simply gather your herbs from the local health food store bulk dried section. (Unless, of course, you just happen to be a master herbalist with a garden that would make any witch envious.)
If you can't forage nearby, wonderfully wildcrafted herbs can be had online, from places like Mountain Rose Herbs. 

Now make your magical decoction: 
First, connect with the herbs. Touch them, sing softly to them, thank them. Listen to their whisperings.  Visualize yourself navigating the deep waters of stress with grace and ease. Feel strength and resilience within you.
Got it? Good. Keep it going while you brew.

Bring 1 cup of pure water just to a boil. Add in your herbs and roots. Reduce the heat to barely a simmer, and let the mixture gently release for 20 minutes. Make sure you cover the pot, so the essential oils don't escape during the evaporation process.
Now you can turn off the heat and allow the decoction to sit for another couple of hours if you like. The longer it steeps, the more medicinal it actually gets. 
Then a squeeze of lemon to allow absorption, a little bit of stevia to sweeten if you like, and you're ready!
It's actually quite delicious.

By the way....the difference, Beasties, between an infusion and a decoction is really just in the amount of time you let it stew. Infusions are best for leaves and petals, while a decoction gets to the insides of roots and bark. 

Are you wondering about these mysterious little plant beings?
Well, this legendary healing trio is unsurpassed for adrenal support, recovery, and immune function. Seriously. 
A must have for your natural medicine bag of tricks.

Get on it.

While your sipping your potion, consider the myriad things you can do to help manage during stressful times: yoga, getting outdoors, and getting your beauty sleep for starters. Concious breathing also helps immensely. (Can't get into that headspace? Try downloading the Buddhify app.) 

And steer clear of junk food. I mean it-NO CRAP!
Yes, for thirty seconds you might enjoy that sugar-laden brownie. Or at least the cellular memory of it.
But you know what? Feeding your negative emotions is bullshit.
Moments later, you crash. You feel lousy. Your skin looks like hell. Your belly bloats.
And you didn't solve a thing.

Why on earth would you bother?

Step it up. 
Eat some gorgeous fresh fruit when you crave sugar. Gnaw on nuts when you're so irritated you simply have to crunch on something. Wolf down a few kale chips when salt seems to be the answer. Exhausted? Drink water.

But feed yourself.

You are worth taking care of.

I wouldn't hang out with you otherwise, 
now would I?

xxx Alise


One Last Summer Fling

As a cool breeze stirs the daybreak
and the sun opens up our hearts
to an afternoon of warm bliss
then back again
to nightfall
where we reach for a furry throw
and a heated body...

It is Indian Summer,
and it doesn't come any finer, my Darlings.

But these delectable days, so fleeting,
and so fair
make me want to to take what's left of Summer
and make love to it

So I reach for a sacred bowl
of earthly pleasures.

Simple. Sensual. Sublime.

Join me for one last salt water kiss?


Summer Lovers Salad

  • 1 ripe organic cantaloupe
  • 1 qt organic strawberries
  • 1/2 organic cucumber, skin on, finely chopped
  • 2 Tbsp balsamic vinegar
  • 5-10 organic mint leaves
  • 5 organic basil leaves
  • Celtic salt

Just dice the cantaloupe and slice the strawberries, toss in the cukes, splash the vinegar, tear the leaves, and pinch the salt, Lusty Ones. It couldn't be more playful!

Strawberries are bursting with vitamin C, antioxidants, and beautifying minerals. An ancient love food, they are ruled by Venus and sacred to the Norse goddess Freya. How's that for divine?
Cantaploupe is also a lunar love food, wildly high in vitamin A and B-6. And cukes, of course, have that wonderful silica and sulfur in the skins that promote radiant hair and skin.

 Saucy fact: Moon-y cucumbers were once placed under the noses of women who felt faint, as the refreshing scent was believed to revive them.

Swoon-worthy, indeed...


You now have in your hands a magical, beautifying, libido-revving treasure that's purrfect for any time of day or night. Enjoy it to the fullest!

And savor every sticky sweet salty sassy instant left in this season.
For soon, we pull Autumn in for a wild embrace...

But for today,
I'll meet you under the boardwalk,
sand in my hair,

xxx Alise


Rockstar Ingredients: Watermelon

Watermelon gets dismissed so easily as sugary kid stuff.

But it’s not. 

If I were a watermelon, quite frankly, I’d be offended.

“Nice melons, Mamacita!”

Well, yes, thank you...but let’s raise our eyes slightly above the neckline to gaze upon this most magical offering, shall we?

Watermelon is, well, water. It’s actually 92% water. 
Hydration, my Beasties. 
The body craves it. Skin drinks it in.
Beauty from the inside out, no?
Besides that, it’s quite literally drenched in nutrients. Not in the least, blessed antioxidants and amino acids, but also impressive levels of vitamins A, C, and even B6! Bite into that.

Why do we care about antioxidants? Lovers, antioxidants are Goddess-sent warriors.
Listen to me: they keep you well, inside and out. Health-wise, they fight cancer. All kinds. 
Beauty-wise, they conquer the free-radicals that ravage your precious skin. 

Watermelon also rides high on amino acids, which are absolutely essential to beauty and wellness. Think of them as Aphrodite’s pearls dancing inside us, building the immune and central nervous system, and metabolizing fat, all while supplying vital nutrients to nourish skin, hair, and nails from within by strengthening connective tissue.

Toss in lycopene and potassium, and what on earth are you waiting for?

Ahhh...the magical part...yes...

The lunar-ruled watermelon has her origins in Africa. The ancient Egyptians would mix the juice of the watermelon, prized by the god Set, with wine to heal illness, particularly in cases where the sick person was believed to be under the influence of a dark energy. It made it's way across the world to Hawaii, where the watermelon was rolled through the front door to help guide a deceased person with ease into their next life.
Best of all, watermelon is sacred to the sea goddess Yemaya. And she's the cat's meow. 

So, then, with ripe organic beauties still out there in droves,
do I have to shout?

(I abhor shouting.
I’d much rather whisper in your ear.)

“Dive in, Sweet ones...”

You can actually see the energetic vibration!

You can actually see the energetic vibration!

Magical Melon Elixir

  • 1 small organic watermelon
  • 1 C organic raspberries
  • 2 organic mint leaves
  • 2 drops lemon essential oil
  • juice of 1 lime

Set a piece of watermelon aside. We're going to have fun with that later. 
Blend the rest together except the lemon oil. Add that in last. Garnish with a few mint leaves, bring a sexy glass out onto the terrace, or under a tree, and sit back to enjoy it while you're flipping through an Italian Vogue, or devouring a juicy read.

The fine art of lounging isn't just for we cats. It's actually a very necessary ritual for all creatures.

The finely-honed skill of doing nothing at all.

Isn't it delicious?

Now, about that bit of watermelon we set aside earlier.
Here's a trick: It becomes a fabulous face mask. 

Just blend it up, and pour it into a bowl. Then, simply dip a fluffy (cruelty-free) foundation brush (or a cotton pad) into the nectar, and swipe it all across a freshly cleansed face. Don't forget to apply it gently around your eyes, both underneath and on the brow bone, and to your neck and décolleté. 
Let it dry for about 20 minutes or so, then rinse with cool water. 

Now a spray of rosewater, a dollop of moisturizer, and you're ready to knock someone's socks off!
(Or pants.)

This little facial leaves you with a toned, hydrated, fresh-looking visage.
Your skin will love it!

To your health, Darlings,
xxx Alise


Do It Clean

I heave a dramatic sigh as I say this: the New York Summer is an especially mucky one.
This has been the dubious trend of late,
for at least as long as I can recall.

And while there are, admittedly,  a handful of stunning days,
absolutely purrfect for frolic,
most are unbearably humid.
I’m not talking a balmy, sultry, tropical moisture in the air,
one that stirs up a musky Brando sensuality...



I’m talking gross.

You know the kind. 
In the city, it’s everywhere. The streets literally assault you with it.
In the country, it’s a more organic, moldy kind of thing.
The strange odors that arise from nowhere, from ghosts of tenants past,
no matter how fastidious you are. They even lurk in your car.  

Two Summers ago, I kid you not, I was lounging in my clawfoot bathtub, 
when my eye caught the sight of something strange:
a vision of something white at the base of the pedestal sink.
I half-emerged to lean over for a closer look. I figured something had dropped or spilled there.
It hadn’t.  
It was mushrooms.
Growing in my bathroom.

They had, literally, shot up overnight.
I stared at them, fascinated for a while.
I love mushrooms.
But then it dawned on me that this wasn’t actually a healthy thing, for fungi to be sprouting up out of...tile. 
That’s the kind of humidity I’m talking about.

What’s a girl to do?
Bust out the magic, of course!

Time to reclaim your space as the Den of Sensuality it should be.
Time for natural cleaning with super powers.

Gather a few sparkly glass bottles,
strip down to your delicates,
and get it on, right?

Wait...you mean you never thought of cleaning as a fun experience?
Oh, honey!
It's all in how you approach it.
I call my version "Naked Disco Cleaning," which is exactly what it sounds like.
It starts out innocently enough. You begin by BLASTING 70's disco. Fully clothed, of course. And the beat pounds. And you start dancing. And cleaning.
It gets hot. 
So you take off your blouse. And your hair gets wild. You're singing.
It all just keeps getting hotter. Off comes the skirt. 

You get the picture.

Once, someone I worked with dropped by while I was in mid-cleaning frenzy. I answered the door drenched in sweat, wearing purple cleaning gloves, insane hair, and little else. With a bemused stare and a hearty laugh, she shook her head and said, "Only you...ONLY...YOU...!"

I guess you should always check to see who's at the door before you open it.

Desirous Cleaning Mist

  • 12 oz. distilled water
  • 2 Tbsp liquid castille soap
  • 30 drops cinnamon essential oil
  • 20 drops peppermint essential oil
  • 15 drops orange essential oil

Just fill up your pretty 12 oz. spray bottle with the distilled water, add in the castille soap, then add your essential oils, slowly and with purpose. Feel negative energies leaving your precious space, old layers falling away, and fertile new ideas coming in. 

I absolutely love this blend, because it has a wondrously clean and lively scent, while remaining exotic and sensual. I think you'll love it too.

 And now, for my next number...

Lair Freshener

  • 4 oz. distilled water
  • 15 drops cinnamon essential oil
  • 10 drops peppermint essential oil
  • 8 drops orange essential oil

Here again, this gloriously refreshing, sexy mix. Just like before, combine, enchant, and use to your heart's content! Just give them a little shimmy shake before each use to stimulate the oils.

 Of course, you can adjust the oils to your liking. I always like to lay the cinnamon on heavily, for its lusty vibe and for its superior anti-microbial prowess. 

The best part? You can use these everywhere, my Darlings. On countertops, floors, sinks, tile...you name it! You wanna know an amazing little trick? Spray the Lair Freshener directly onto carpets, upholstery and textiles to freshen them. I even put some in my steamer in lieu of plain distilled water to deep clean my carpets and drapes. (This is also a fabulous way to gently clean your clothing.)

In case you are wondering, I haven't included white vinegar here for two reasons: first, it can damage certain natural materials like marble, stone, and wood. Second? Um...the smell. It's pretty bad

While I only use DoTerra essential oils for medicinal needs, including food and elixirs, a health food store grade is fine for cleaning. But Lovers, do not under any circumstances ingest these lesser brands. There is a massive difference in quality.  A certified pure therapeutic grade oil (CPTG) has been throughly tested through a strict protocol, and has been harvested and distilled carefully by highly experienced growers. This all ensures a maximum potency and composition. For this reason they are generally a bit more expensive, so, again, a lower grade is acceptable for household spiffying.

Oh, and don't forget, our animal friends are sensitive, too, so gently introduce oils to them. For instance, one of my cats loathes all citrus aromas if they are too near her, while my other cat enjoys them. Go figure. 
So get a feel for what they can handle before spraying the floors, carpets, and anywhere they like to lounge.

Enough chatting.
Let's do this.
The Moon is waning, and I'm feeling all Donna Summer's "Bad Girls."

Now where are my roller skates?

xxx Alise



The Swinging London

My eyes slowly fluttered closed to the Teutonic rasp of Anita Pallenberg, reminiscing
about that most incredible time, 
when fashion, art, and music made love nightly
and the counter culture ruled the day.

You see, dreary, stodgy old post-war Britain had shape-shifted, seemingly overnight, into a colorful burst of youth and excitement, hell bent on shaking things up...

As Time magazine put it,"Ancient elegance and new opulence are all tangled up in a dazzling blur of op and pop."

Can you picture it?

biba boutique, the . mecca of 60's cool

biba boutique, the . mecca of 60's cool

Fading into kaleidoscope visions, 
each bat of my eyelash a click on an old Viewmaster scene,
dazzled by her smile
getting lost in Syd Barrett’s stare
lulled by Mick’s soft lion's purr…

I awoke to a misty rain, and a scented chill in the air.
Without even thinking I slithered into one of my favorite dresses - 
a deep blue curve-hugger, adorned with tiny wildflowers, a short, flirting hem, and a keyhole neckline.
I recalled the day I tried it on in a London boutique a few years ago. Sliding back the dressing room curtain, I saw the irresistible grin of my co-star. He said simply, “Oh yeah.”

Every time I have been to this energetic city, it's been a blast. I’ve scored incredible clothes from Carnaby Street to Camden market, danced in chic nightclubs, lounged in groovy bars, and, despite it’s reputation for horrid fare, always managed to secure London’s one culinary treasure: amazing Indian food. 

So, to celebrate this glorious city, an era like no other, and my darling Mick’s (slightly belated) birthday, I give to you a lively, sexy chilled drink that's purrfect for a wet Summer day.

Or, in Mick's words, let's "drink your health in scented jasmine tea."

Shall we?

The Swinging London

Serves two

  • 1 tsp organic Earl Grey tea
  • 1 Tbsp organic jasmine pearl flowers
  • 2 C pure water
  • A splash of unsweetened almond or cashew milk
  • 2 drops lemon essential oil
  • 1/2 tsp organic vanilla extract
  • Stevia to taste

Loves, we can easily make this into a caffeine-free libation by losing the Earl Grey...but, if you want a little extra charge for a labor-intensive day (of shopping?), leave it as is.

After all, black tea has its benefits. It's full of cancer-fighting antioxidants, and can lower your risk of stroke and heart disease. Way better for you, my sweet Beasties, than coffee. 

Fire up your pure water until its just warm, but not boiling, then submerge your loose teas down deep for about 3 minutes. (If you leave the jasmine in too long it will be bitter.) Allow it to cool. 

When it's ready, add the vanilla, lemon essential oil, and stevia. Pour it into an appealing glass. In goes the ice, and a splash of almond milk to your liking.  Fabulous!

Jasmine not only possesses an incredible scent and taste, but holds the magical prowess of attracting spiritual love. If you burn it in the bedroom, it ignites prophetic dreams. And lemon, of course, invites warm friendships and sensual love, as well as a healthy dose of vitamin C. This is why it's so important not to overheat the water - you get the full wild benefits of leaves and flowers when they remain in a technically "raw" state, nutritionally and otherwise.

But enough talk. Just get loose. Enjoy the seductive aroma, the sensual flavors, and the way it makes you feel.

Beautiful, yes?

Dig it!

xxx Alise


Mediterranean Nights

There was a large box awaiting me.

Covered in silver foil paper, and bound with a satin bow, it shone like starlight. Too large for a dress or shoes. And it weighed a ton. What on earth could it be? 

Beneath the petals of colored paper lay a most exciting surprise.

Not a tiger print coat.
Not a tiny sailboat.
Not a collection of rare books. 

(But a divine gift for one who cooks.)

An earthen clay cazuela. A beautiful, coveted kitchen accomplice from a faraway land.

As a lover of Spanish everything, 
I must admit that I have a mad little obsession with the traditional clay cookware of the region. And though I’ve dragged countless plates, bowls, lanterns, and cushions across the sea, I’d never once considered a cooking vessel amongst my swag. 

Probably because it would take up valuable shoe room in my valise.

I travel light. Sort of.

I travel light. Sort of.

These sultry Summer nights always make me dream of Spain.

I’ve been craving a classic: the ubiquitous and wildly tasty tortilla de patatas, a tapas staple found absolutely everywhere. Hearty, delicious, and somewhat resembling a potato fritatta, it's come-hither comfort food bar none. The trick? Doing it justice without using eggs. 

But you know how I love a challenge.

So, on a 90 degree day, what does a Lioness do? Fires up the oven, of course.

Tantalizing Tortilla

  • 6 small organic red potatoes, sliced thinly (skins on)
  • 1/2 organic green pepper, chopped
  • 1 C organic chickpea flour (besan)
  • 2-1/4 C pure water
  • 2 cloves garlic, chopped finely
  • 3 Tbsp nutritional yeast
  • 1 tsp smoked black salt
  • Olive oil 

Now, of course, you can make this without any imported pots and pans, but I do suggest a shallow baking dish once it's ready for the oven, in order to get the purrfect consistency. You could even use a pie dish. And it absolutely must be round. For the Sun. For the Moon. Just because.

Warm up a generous swish of olive oil on a low flame until you can feel the heat just above. Toss in the garlic, and allow it to dance just until it turns translucent and releases its heady aroma. Now place the potatoes in, separating the slices with your fingers. Next sprinkle in the green pepper. Give it a gentle tossing to mingle the flavors and coat the potatoes. Let it gently cook until the potatoes are tender.

In a small saucepan, pour the water, and gradually whisk in the chickpea flour on a low flame, until it becomes frothy. Add in the nutritional yeast and black salt, and keep whisking while the mixture gets hotter. It will thicken as it heats. Be careful not to make lumps! If you do, add a teeny bit more water and whisk like mad until it becomes smooth again. Pour it over the potatoes, and mix it well.

Now, pour it into your baking dish, and pop it into the oven for a good 45-50 minutes.

When you take it out, let it cool, Loves. It needs to rest after such a  passionate romp! If you dig in too soon, it won't have a firm texture, and will be jiggly. Take a nap for an hour, then come back to it. 

Oh, and when you do...

You're not going to believe how tasty this is! I was revved when I first took a bite.  So flavorful, and so close to my memory of it's non-vegan friend I'd known in my travels. For eggs, you see, were the last thing to go on my menu.

It even smelled eggy! Mmmmm! The secret? Black salt. 

Those of you who have followed my adventures for a while know that I consider smoked black salt quite the magical ingredient. (You can read about it here.) Somehow, combined with the nutritional yeast and the chickpea flour, the scent and flavor of a baked egg dish is right on...with MAJOR nutrients to boot! Loaded with quality protein, beauty-boosting minerals, B vitamins, fiber, and iron, its a most purrfectly satisfying dish that's easy to pack for lunch or a picnic, and just as easy on your wallet.

My fave way to enjoy tortilla? On a warm Summer evening beneath the stars.

Try it with a tossed dark green salad and my Amorous Ajo Blanco for a sublime supper on a balmy night. And share it with someone you love.

Estar bien mis amores!

xxx Alise


The Cosmo Girl

It’s no secret that I love all things glamorous and sensual.

The pure joy of making every small detail special, sexy. 

The art of everyday glamour, if you will. 
It’s the little things. 

The tiny embroidered pouch that holds a jewel-hued vial of magic oil, nestled inside a velvet bag, to arise with langor from your purse, a pleasure to the touch.
The silken robe you wear just to check your emails in. The sparkly treasure boxes displayed regally upon your dressing table, whose only secrets are the mundane necessities they house. The gilded etched plate from which you nibble your gluten-free toast. 

I’ve always admired Dita von Teese for that.
The rituals of a glamorous life.
Once you get a taste, you’ll fall madly in love with it.
And the fact that you don’t need Dita’s bank account or social circle to create such beauty.

Of course, you do need to put some effort in. But it’s worth it.

When I was little, my young mother and her girlfriends all read Cosmopolitan magazine. It was, of course, a very different glossy back then. The cover girls were insanely gorgeous and sparkling, a mix of amplified glam and natural beauty. They weren’t famous, with the rare exception of a high-level bombshell film or tv star. And there were certainly no "famous-for-being-tacky" reality stars or manufactured pop silliness on those covers.
Inside the pages were secrets and stories, cheeky how-to’s, feline fashion spreads, ads to swoon over, and, of course, a very saucy monthly astrology guide, all aimed at a most bedazzling creature: The Cosmo Girl.

Vintage Glamorpusses.

Vintage Glamorpusses.

The Cosmo Girl had it all: a chic apartment, a great career, fab friends, and a sizzling love life. Oh, and the wardrobe for every possible situation. Everywhere she went, she brought style, smarts and sex appeal. I was madly in love with this idea. I didn’t even know what half of it referred to at that tender age, but I knew I wanted to be just like her when I grew up. 

In honor of this iconic gal, I’ll share with you one of my personal favorite Everyday Glamour Rituals:

A beauty potion in an impossibly sexy glass. With garnish. Mmm-hmm.

I’m a heavy drinker, you see: I knock back at least two each day.
And I’m talking the hard stuff.

Vitamins. Antioxidants. Minerals.

Oh, I love a real drink as much as anyone, of course. But skin needs hydration and craves nourishment…so this sexy little indulgence has major benefits.

So for you, my fluttering Butterflies,

I’m bringing back the Cocktail Hour.

Let me intoxicate you.

The Cosmo Girl

  • 8 C pure water
  • 3 Tbsp organic hibiscus flowers
  • 2 Tbsp organic rose hips (both found in natural food stores and online)
  • 3 drops lemon essential oil
  • two slices of fresh organic orange
  • a good splash of unsweetened pomegranate juice
  • 1-2 packets of stevia

Warm up the water in your little cauldron just to the point of heat, Loves, it doesn't need to boil. (Boiling actually can negate some of the beneficial properties naturally present in herbs and flowers.) With love in your heart, and a strong vision of the life you wish to create, sprinkle in the hibiscus and rose hips, and let them float on magic waters for...well, for as long as you like. Maybe overnight under the Full Moon tonight? 

When they're ready, add your lemon oil, oranges, and the pomegranate juice. Mix in the stevia to sweeten, chill, and you're ready to serve. I like to make a large batch, and keep it stored in a glass jar in the fridge. it keeps well for a few days, and over time the oils from the orange rind are released, deepening the flavor. 

In addition to powerful doses of vitamin C from the citrus, the pom provides super antioxidants, more vitamin C, A, E,  and a gorgeous color. It's actually one of the few fruits whose juice is as as beneficial as the actual fruit itself! It's also a rich source of myriad beauty minerals. 

Rose hips are the sacred fruit of this most treasured flower. Isn't that gorgeous? When all the petals have fallen, the rose hip remains, full with more vitamin C than an orange, and swelling with vitamin A, which keeps skin's elasticity, prevents wrinkles, and keeps those already formed from getting deeper. How's that for hot?

Speaking of heat, hibiscus tea ("karkady") was consumed by our wise ancient Egyptian ancestors to cool down on an arid desert day, as it carries the ability to lower body temperature, and is naturally moisturizing.  

So when you come in after a long day, grab a foxy glass and pour yourself a refreshing Beauty Cocktail. Don't have a selection of pretty drinking vessels? You need to get on that. Great ones can be had for pennies at dollar stores, flea markets, and discount housewares shops. See? Easy.

To your health, My Darlings!

Happy Full Blue Moon!

xxx Alise


Tropical Temptations

I bit into the tender flesh of a nectarine this morning.
The first of the season.
The sweet nectar ran down my lip and I smiled.
Summer is waiting in the wings for her cue.

As I wrapped myself in a furry sweater on this chilly mountain morning, I smiled at the irony. Shaking off a late-Spring shiver while devouring a summer gift.

I am not a patient woman, as we all know. And the recent warm spell has had me in full-on tropical mode. 

So I've been concocting.

Inspired by “A Taste of Puerto Rico”
snagged from my dear friend, and borrowed indefinitely (thanks, Carlito), I've been playing, adapting classic treats from this fascinating food culture traditionally overflowing with dairy, wheat, deep frying and sugar...but nonetheless blossoming with colorful culinary delights.
I actually relish a challenge like this...l love to delve into regional cookbooks and find ways to Vixen-ize beloved, but usually unhealthy dishes.

My first offering to you? An exuberant, luscious cold soup that you can whip up in an instant as it makes your heart sing out like a vibrant bird of paradise...

Sopa Fría Diosa

Serve chilled.

  • 2 organic mangoes, peeled and chopped
  • 1 organic papaya, peeled/seeded and chopped
  • 4 small cloves garlic, chopped, skins on
  • 1 C organic orange juice
  • 1 C unsweetened almond or cashew milk 
  • 1 tsp almond extract
  • A good pinch of ground cloves
  • 1 tsp ground cinnamon
  • Celtic salt

Just blend it all until it's smooth as your cocoa-buttered skin, and let it chill for a while. I've been obsessed with my new NutriBullet Rx, if you're looking for an excellent blender that doesn't require the existential (and financial) leap that, say, a Vitamix would. 

And, yes, Lovers, you heard me: leave the skins on the garlic. Not the outer papery layers, but the tight one closest to the clove. Why? Because that's where the volatile oils live, the ones with all the natural antibiotics, the ones with all the flavor. You can get away with it when you're high-speed blending, so try it.

Orange foods boost immunity, so together with the garlic, you have a recipe timely for a change in seasons, and the sniffles that sometimes come with them.

Behold a sweet, refreshing potion with the savory bite from the garlic tickling your taste buds and giving you unbridled pleasure with every spoonful. 
The magic ingredient? The almond extract gives it a hint of rum, my Darlings.

Garnish with fresh mint, and maybe a sprinkling of shredded coconut. Pair it with my Cheeky Ceci Pane for a more curvaceous feast. This is Goddess-worthy, so ladle it with love into a gorgeous bowl honoring the sun and sea, warm Summer breezes whispering, the sultry rhythms of voluptuous lands...

Honor the healing power,

Open up,

It's your time to SHINE!

My heart to you,

xxx Alise


More Come Hither Comfort Foods

Because we can't get enough.

Rich, warm, oohey-gooey madness

served up with a side of sultry...

Could it be?

Macaroni and Cheese??

Hell yes!

But this isn't Kraft, baby.

That's kid stuff.

And we prefer more...adult...activities, don't we?


This classic has been given a magically seductive makeover, of course, 

because you're too hot for that processed crap.

And, for that matter, the home-cooked bloaty dairy version too.

This one is kind to your belly, your skin, and to those sweet cows.

So dig in.

(Sensually, of course.)

You know you want it.

You know you want it.

Remember a few post back when I asked you to buy white miso to make that awesome vegan yogurt? Well, the remainder is still sitting in your fridge. Go get it. We're gonna concoct something sooo delish, you'll forget that it's actually good for you. 

Hot Mama Mac and Cheese

Serves two.

For the Sauce:

  • 1 3/4 C unsweetened organic almond or cashew milk
  • 5 Tbsp tapioca flour
  • 1/4 C virgin coconut oil. melted
  • 1/3 C nutritional yeast
  • 1 Tbsp white miso
  • 1 Tsp tomato paste
  • 1 tsp raw unfiltered apple cider vinegar
  • 1 tsp ground mustard
  • A good Pinch-n-Grind (Celtic salt and black pepper)

(And one package of quinoa elbow pasta.)

This is, literally, as easy as opening a box of powdered orange food coloring with some noodles at the bottom. Blend all the sauce ingredients together in a high-speed blender until smooth. Pour them into a saucepan. Heat the mixture on a very low flame, stirring every few minutes, until it begins to bubble. The sauce will thicken as it heats.

While that's shimmying, boil some water in a larger pot. When it's rolling, add in your quinoa pasta and a splash of olive oil to keep the noodles from sticking. (Keep stirring to avoid a giant clump of semi-hard noodle paste.)

When it's done (8-10 min.), drain and add into your now-thickened cheesy sauce. If you need it thicker, add in a tiny bit more tapioca flour and keep heating.

You are gonna love this!

Feast, my Beasties.

Enjoy every slippery bite.


Come here.

You've got some sauce on your lip...

xxx Alise

Alise In Wonderland

4am Wisdom

Am I the only One 
who wakes routinely at 4 am
to lie awake and stare
to listen to the wind in the branches,

Wandering about
in the stillness
everything breathes...



I used to refer to my 4am Decisions,
which sometimes were a bit fuzzy
particularly if I was just coming in...

Now I see it as 4am Wisdom.

Often I burst into giggle fits.
It's my comedy hour.

My overnight behavior has earned me the following titles:
The Mistress of Mayhem,
The High Priestess of Highjinks,
The She-Wolf of Shenannigans
(I'm not kidding.)

It's hilarious.

Little Witch, whatever are you up to? (actual middle-of-the night weirdness happening here.)

Little Witch, whatever are you up to? (actual middle-of-the night weirdness happening here.)

I share a household of similar beasts
so if I am restless,
so are the cats.
We are connected, of course.
The Mr. too.
There are esoteric conversations
or giggle fits
and ridiculous made-up songs.

And when it's deep,
I brood
or scribble things
sometimes I lie in bed
sometimes I need to sit in the living room on my cushions and furry nests
among the statues
because we need to talk.

And sometimes I stay awake through until 8am
watching and listening to the birds
then, full of new information
things that must be processed
I fall asleep as the sun begins to warm the room.

My awareness of everything breathing at this hour has a root.

In ancient Eastern traditions, 4am is when the lungs are at their strongest, because the circadian flow of the vital energy, or Chi, is at it's highest in that particular part of the body. Not coincidentally, it is also the hour in which the kidneys are at their lowest, hence those pesky middle-of-the night bathroom jaunts.

In some circles, it is an hour of prayer.

But tell me, 
where do your 4am wanderings take you?
To dark places
to great awareness
to peals of laughter?

Next time you're up, take 13 deep breaths. Whatever is waking you, harness that lung capacity first.

Find your rhythm.
See what comes in.
Then tweet me @veganvixen69


Meet me in the sky,
nd we'll share our adventures!

xxx Alise

Alise In Wonderland

Trip The Light Fantastic

It's a beautiful day!

Who has time for complications?

Not us, Babes.

Lets keep it simple.

And sexy.

How about a little mid-day getaway to your fave outdoor spot?

Bring a blanket, a date, and this dish.

A super-fast Vixen twist on a timeless Lebanese delight, bright and gorgeous, full of nutrients (and that ever-elusive vegan protein,) and, of course, lightened for bloat-free, easy digestion, which makes a behind-the-oak-tree tryst sooo much more fun...

Come on!

Tantalizing Tabouleh

Serves two.

  • 1 organic cucumber (skin on!), chopped
  • 1 organic zucchini, peeled and chopped
  • 1 pt organic cherry or grape tomatoes
  • 2 cloves garlic, peeled and finely chopped
  • 1 lemon
  • 1/4-1/2 C organic hemp seeds
  • 1/2 C flat parsley, chopped
  • Celtic salt
  • Pepper

Toss your veggies in a large bowl. Juice the lemon into the mix. (I like to squeeze it through my hand, catching the pits, but still feeling the juice run down my fingers...)

Add in the garlic, salt, pepper, and hemp seeds.

Toss. Get dressed. Go.

No, dude, these seeds won't get you stupid high, but the quality of protein will send you flying.

Raw power.

Plant power.

It gets us where we need to be.

Vibrant Lovers, 

let's just spin,

and whirl...

I love you.

xxx Alise


Seasonal Produce: Spring

And, it has happened.

Her petals have opened

to the sun, and to the wind

Botanical poetry, alive and well

bringing us back to joy,

with a creamy mocha center

and soft vanilla sage whispers.

And if the impossible beauty of the flowers have arrived,

then it must be time for...

Spring fruits and vegetables!

Oui! After eons of tubers (no offense, little underground starchy Darlings,) the new Spring collections are in!  

The mantra is always this: buy local, by organic. Produce that has to travel a long distance is invariably picked too early in order to look good upon arrival, so we end up with flavorless, nutrient-deprived food. Of course, depending on where you dwell, some things will never be in season, so when you crave, say, a mango in winter, just follow these tips to enjoy the best possible version of your plant loves, . Go ahead, enjoy your old favorites, and make a few new friends while you're at it.. And use your senses! Does it smell luscious? Does it look vibrant and alive? Does it feel good in your hand?

Allright, Loves, let's see who's strutting down the primavera runway...


ARTICHOKES - Look for tightly packed, intact leaves. Splayed leaves are a sign of not-so-fresh chokes.

ASPARAGUS - Once harvested, asparagus deteriorate rapidly, so place them in cool storage to retain freshness and nutrition. Look for firm, slim stalks and beautifully formed tips. Thick stalks can taste woody and kill your experience.

BELGIAN ENDIVE - I love Belgians! (wink, VK.) Choose endive with tips that have a pale, yellow-green color, and avoid wilted or browning heads.

BROCCOLI - Broccoli should be heavy for its size. Steer clear of dried or browning stalks and yellowing florets.

BUTTER LETTUCE - Bring home heads that look full of life! No wilting or browning.

CHIVES - You want graceful chives, uniform in size and color. Stay away from any wilting or yellowing.

COLLARD GREENS - Yesss! Collard wraps! Pick dark green leaves, but eat them quickly...once they turn yellow they're done.

CORN - Look for bright green husks, and don't be shy about peeling their clothing off. The corn beneath should be unblemished and juicy looking.

FAVA BEANS - If you are able to snag fresh favas, grab them! Young favas can be shelled, are usually small, and smell like Spring herself!

FENNEL - Another amazing addition to your repertoire! Licorice-y fennel grows wild all over Southern California and the Med-rim countryside...maybe that's why I love it so? (Actually it grows wild all over the globe.) Choose bright green feathery leaves and white, even bulbs. Add it to salads and raw savory dishes for a sexy kick.

GREEN BEANS - These should be crisp, firm, and vibrant. Stay away from dark spots and dried-out ends.

MUSTARD GREENS - Look for pretty, lacy green leaves, sans browning or wilting. And eat them quickly!

PEAS - Fresh English peas just scream Spring! Look for pods that are full, but not bulging. As soon as they mature, they become starchy and way less flavorful. Try to find ones at a farmer's market that have been just harvested.

RADICCHIO - Choose compact heads with tight, fresh-looking leaves. 

RADISHES - Go for bunches that are deep in color with solid roots. You want them firm and blemish-free. Avoid cracks.

RED LEAF LETTUCE - Select the ones that have fresh-looking, tightly packed leaves. Red leaf gets wilty quick, so enjoy it the day you market.

RHUBARB - Rhubarb (only eat the stalks, Loves) are quite tart, but when sweetened actually work as more of a fruit. Select unmarred stalks.

SNOW PEAS - You want the ones that are a bright green with flat, small seeds. They should snap when you pop them. Put them back if they look shriveled, dry, or discolored.

SORREL - If you haven't tried this delicious, citrusy green, do it now! Same rules of thumb as apply to all lettuces and greens. But these, in particular, need to be eaten the day you buy them. Let them sit and they become compost.

SPINACH - The younger the plant, the sweeter the leaves, so go for bright baby spinach. Hint: check the stems. If they are flexible, it's young.

SPRING BABY LETTUCE - So many gorgeous greens! Again, look for vibrant leaves, no wilting or discoloration.

SWISS CHARD - Grab dark green leaves with bright stems. And eat them fast!

VIDALIA ONIONS - The flatter the onion, the sweeter. Try it.

WATERCRESS - Choose bright green watercress that isn't yellowing or slippery. A fantastic addition to your salads or green shakes.


APRICOTS - Choose ones that are rich in color, firm, and plump looking. These little ones bruise easily, but those can be used in jams, sauces, pureés, etc., so don't dismiss them. Their feelings will be hurt.

CHERRIES - The best ones are large (an inch or more in diameter), plump, firm, and rich in color. The deep, black cherries are always the sweetest! 

CHERIMOYA - You really have to strike while this baby is hot. This absolutely delicious, pineappl-ey/banana-ey/mango-ey fruit shouldn't be missed, but has a short shelf life, so seek it out, in all its dragon-skinned glory!

HONEYDEW MELON - The skin should be a an even cream, yellow, or white color, it should smell fragrant, and a tap should ring a hollow, not dull sound. Also, press into the area where the stem was. If its mushy, bid it adieu.

JACKFRUIT - Another exotic yum! A ripe one will have a beautiful fragrance and yield to the touch. An unripe one will be hard with no perfume.

LIME - Easy: give them a squeeze. If they yield, they will be juicy.

MANGO - Color doesn't matter here. A ripe mango will give slightly when gently squeezed, and often a lovely sweet aroma. If it's hard as a rock, let it be.

ORANGES - Here's another example of a fruit that doesn't give it away by color. A ripe orange will look and feel juicy, like it's about to burst. Go for the plumpest ones.

PINEAPPLE - Are you ready? Smell the base of the pineapple. If it is ripe, it will grace you with its signature scent. 

STRAWBERRIES - These beauties should be plump, firm, well shaped, and uniformly colored. Avoid white tops, a tell-tale sign of being picked too early.



Well now,

all that abundance should keep you busy for a while, no?

Let's get outside and have a little picnic together.

Is that a...rhubarb in your pocket...or...?

xxx Alise

C'est Parfait!

Well, hello there!

You caught me in the act.

Not that act, Dirty Things. That was earlier.


I was just in the middle of obsessively checking the L.A. apartment listings, as I do on a daily basis. It has become a favorite pastime.

Only those bedecked with balconies will do. 

And a courtyard.

And a pool.

Mind you, I don’t even swim in pools. I avoid chlorine like the plague.

But I love to lounge beside them.

See the redhead in the Bond-girl bikini, oversized hat, and a pitcher of homemade sangria, blissfully doing nothing? That would be me.

And so, I day dream about my balcony.

(For the record, I’m not delusional.  I’m creating my future space.)

I imagine low benches covered in Turkish cushions and plush pillows. Palm trees in Moroccan pots being delicately tickled by the breeze. Colorful glass lanterns reflecting cosmic light. Homemade incense spiraling upwards to the stars, releasing whispered plans...

A nest worthy of a great dragon. One with exotic tastes.

And I must have sunflowers. They remind me of Spain.

(Your ladyfriend here  was up at 3am maniacally scanning the internet for "drought resistant sunflower container garden care." After an hour of sleepyhead searching, I'm still not sure it exists. But if it does, I'm gonna find it.)


Giant happy faces I just want to kiss.

I want them surrounding me, in terra cotta pots.

Releasing their darling seeds to the ground in a sweet exhale of abundance.

And what a superfood!

I sang the praises of sunflower seeds recently, and have been playing with them quite a bit as a source of nutrition and a pleasurable nut-free alternative to vegan sauces. I'm so glad you all loved my Sunshine Noodles!

I've conjured up a new delight for you: a creamy vegan yogurt with delicate flavors, layered with a fruit pureé and lightly touched with a sensual surprise...

C'est Parfait

This recipe easily makes 6 servings, and keeps three days in the refrigerator.

For the Yogurt:

  • 1 C raw cashews
  • 1/2 C raw sunflower seeds
  • 2 C coconut water
  • 1 tsp white miso paste
  • 3-6 drops Wild Orange essential oil
  • 1/2 C pitted organic dates
  • 1 Tbsp ground organic cinnamon
  • Stevia, to taste (optional)

For the Fruit Pureé:

  • 1 C frozen or fresh organic mango flesh
  • 1 tsp raw coconut nectar, or stevia to taste
  • 1 Tbsp orange flower water

Begin, my Loves, by creating the yogurt. Grind the cashews and the sunflower seeds into a fine powder, using a coffee grinder, food processor, or NutriBullet blender. The trick is to get it to a powdery texture. (My food processor is on its way out, so mine was kind of on the crumbly side. It still tastes out of this world, but I would have liked an ultra-smooth texture.) Once you have it super fine, transfer it to a high-speed blender, an add in one cup of the coconut water. Blend it until you get a thick mixture. Now add in the remaining cup of coconut water, the dates, miso, and cinnamon. Blend it on high until it looks creamy and well mingled. 

Taste it. The dates should make it sweet enough, but add some stevia if you like. You could start with, say, 1 tsp powdered stevia or 1 dropper of liquid, and go from there. Either way, you're on a low glycemic, healthy sweet, so enjoy it!

Now add the Wild Orange for that extra touch of magic, stir, cover it with a cloth, and let it rest on the counter top for 3 hours. I know you're saying, "Whaaat? Miso! In yogurt? Gross!" but, Beasties, trust me, you don't taste it at all. It's there to allow the yogurt to culture. Just relax and let it do its thing.

I know miso can be pricey, but if you are willing, it actually has many uses, from delicious soups onward, and it keeps quite a while in the fridge, so you don't have to panic about using it all at once. Adding fermented foods to your repertoire is brilliant for your belly, because they provide the body with probiotics aka beneficial bacteria.  These bacteria, when ingested, populate the intestinal tract and begin to interact with the body in a good way by training the immune system, manufacturing vitamins and keeping scheming, opportunistic bacteria away from your precious self.  So it's not just me telling you to eat bizarre things. There is a point to all this.

Plus, I'll have a wildly sexy recipe for you in the next couple of weeks using that same white miso, so stay close...

On to the Fruit Pureé: Just blend the three ingredients together. That's it! If you're using frozen fruit, let it thaw first, otherwise the icy goodness will get way too melty way too quickly, and your Parfait will be a slurpy mess. 

When the yogurt is finished its divine transformation, check the consistency. It should be thick and creamy, but, if you find it too watery somehow, just cover it in cheesecloth, rubber band the top, turn it upside down into a bowl, and stick it in the refrigerator for about an hour. This will drain any extra liquids.

Find a gorgeous glass and layer the lusciousness. Mmmm!

This is a basic blend that works really well, but don't stop here! Use this recipe as a template for exploring all kinds of flavors: Try a spiced vanilla version, add Lemon or Lime oil in place of the Wild Orange, play with cacao, different fruit blends, anything that excites you!

You have a fabulous treat here. It's both light and filling, easy to digest, energy-boosting, beautifying, and crazy delicious. The orange flower water really puts it over the top, with a depth of sensuality that must be experienced. 

I haven't toyed will a seed-only version yet, but if you are allergic to nuts, by all means, give it a whirl around the dance floor. Use your creativity, and your inner Kitchen Witch will meet you there. Promise.

Now, won't you join me on my balcony?

It's warm

and fragrant,

and there's a very good chance I'm not wearing anything.


Tell me what YOU daydream about.

I can't wait to hear.

xxx Alise

Alise In Wonderland

As You Wish

“I want this SO badly...

 I’m gonna make it happen!”

How many times, my Loves, have those words 

hissed from your tongue?

Be honest.

Ever create something despite the warning signs, and ended up with a mess? To find that it wasn’t really what you wanted after all, that the reality was actually quite different, or sadly, you lost something precious in the process? Maybe the whole thing was loaded with mishaps, every step of the way, or you ended up having mind-blowing, arduous delays?

This is because we ignore timing.

That is the arrogance of the Craft, if you will.  

And, yes, we do make it happen. High-level magic can make anything happen. There is power there, for sure. But it lacks in wisdom.

We push, conjure, manifest the fuck out of what we want, and we work hard, but if we ignore the rhythm of the Cosmos, it’s gonna bite us. It may take a while, but rest assured it WILL bite.

Particularly if it’s ego-driven. 

Reading Kitty Cavalier’s recent post, "Lay Me Down To Rest," made me smile so big my cheekbones hurt. Because I knew exactly where she was. Had she ignored her wisdom, her inner rhythm, she may have jumped a bit too early. It doesn’t mean anything drastically terrible would have occurred, but you can find yourself launching a rocket into a decidedly less than stellar atmosphere, because you simply cannot wait. Or because you have fear.

Thing is, Darlings, we have seasons. Some are entwined with the Earth, and some are our own. We look to our stars for guidance, we ask, and we watch for signs. 

But do we always listen?

I was complaining about a freeway jam one day, and my man said to me,”If you are stuck in traffic, it is because you are meant to arrive at exactly the right time.”

Hmmm. Where have I head that before?

“A wizard is never late, nor is he early. He always arrives precisely when he means to.”

I’m with Gandalf. Literally, it seems.

After an absurdly long Winter, I’ve been ready to HATCH. The eggshell has been tight to the point of near-suffocation, and I just need to burst open and fly! As some of you know, I’ve been in various stages of production on my beauty/cooking/lifestyle show the past several months, all set to premiere on the Vernal Equinox.

That didn’t happen.

And It made me insane. Because in my reasoning, that was the one and only possible purrfect date this Spring to launch. The Spring Equinox, a New Moon, AND an eclipse...IN MY SUN SIGN, for Goddess sake!!!! No two ways about it, THAT was the date.

Sounds like a wise plan, no?

Here’s why it didn’t work: I picked a date, based on fear, and PUSHED. HARD. I looked to the stars, but not to the reality of how big of a project it is. I just bent my head down, and charged ahead with my Ram’s horns will all the force of Thor's hammer.

When the location fell through, shooting went awry, and it seemed that all my hard work, all my passion, was failing me...I had a total internal meltdown. And then I had an understanding.

I had to look at it, and ask myself: Am I shooting of this date because I feel that I’ve been dormant for too long? Am I afraid of becoming stagnant? Old? Is someone gonna beat me to it?

And then the even tougher questions came up.

Was I doing this for my ego, or is the point, Ms. Marie, to help people? To share what I know? Is this coming from my heart, or that wicked little place where we compare ourselves to others? 

Because, beautiful Birds, if it comes from anywhere other than your heart, it will ultimately fail you. You can achieve, for certain, but it will ring hollow. 

And, really, it’s coming along beautifully, as it should be, and on its most eloquent, divine schedule. But as with all projects that are near and dear to us, it takes time to develop. And, though I am not a patient woman (see “Manifesting” above,) I have learned to trust.

Think of it this way: when it's right, YOU don't do IT.

IT does YOU.

And now, Beasties, I am off.

Because tomorrow is not only a Full Moon Eclipse,

but it is also...

My Birthday.

And this Cat is ready for some action!

I love you!

xxx Alise