Mini Moments
About once a week, we ignore work emails and conference calls for an hour or so to unbox all of the terrific products that…
Root Science
We were first introduced to Root Science through friends of friends. It was one of those games of beauty telephone, where one person hears…
Journaling
Journaling doesn’t get the credit it deserves. It conjures memories of 6th grade angst riddled with unruly emotions, and just doesn’t sound serious, not…
Broiled Avocado
When Ashton Keefe, the culinary genius behind this tomato tart, asked us to be on her Lady Lair Podcast to make Broiled Avocado, we jumped…
Pregnancy Thoughts
Full disclosure: This is my second attempt at writing down my pregnancy thoughts. The first draft was, well, pretty long and negative. I’ve found…
How to Meditate
Meditation is one of those things that everyone knows they should be doing, but it often falls by the wayside. The most common thing…
Creamy, Raw Vegan Brazil Nut Mylk
We’ve all had almond mylk (or milk or whatever you want to call it) at this point. We’ve probably also had cashew, rice, coconut,…
Special Pesto
Summer to us is all about tomatoes, basil, ice cream, and all the various ways we can consume them in copious amounts. Today’s video is all…
The Joy of Eating
When I first started brainstorming the concept behind The Moment, it was all about food because, well, I really love food! It brings me an incredible…
Olive Oil Cake
There’s a café in the East Village called Abraço that’s isn’t so much a café as it is a window. You walk up, get…