Brown Rice Risotto with Summer Greens

BROWN RICE RISOTTO WITH SUMMER GREENS

Brown Rice Risotto

Brown Rice Risotto

Feature by Ella Suihko
Photo Credit: Ella Suihko
Magazine: Issue #40

Basically everything green is always super good for you. Sometimes eating not only enough but also a good variety of different kind of greens may become a struggle. 

Made with lots of onion, zucchini, carrot, green bell pepper and green peas, this brown rice risotto with summer greens is one way to easily incorporate more green veggies into your diet. Green peas are teeny tiny wonder veggies with an outstanding concentration of protein, fiber and micronutrients. Onions contain a healthy amount of folate and vitamin C which is needed for the building and maintenance of collagen which provides structure to skin and hair. This healthy risotto is also super simple and fast to cook which makes it another great go-to meal for these warm summer nights.

 

Brown Rice Risotto with Summer Greens
(makes 3-4 servings)

1 cup brown basmati rice (uncooked amount)
1 yellow onion, diced
1 spring onion, diced
1 zucchini, grated
2 carrots, grated
1 green bell pepper, sliced
1 cup green peas, fresh or frozen
1 tbsp extra virgin olive oil

1-2 tbsp coconut sugar
2 tbsp tamari soy sauce
1 tbsp apple cider vinegar
2-3 tbsp sriracha sauce

Start by cooking the rice in two cups of water for about 30-35 minutes.

In a frying pan heat olive oil over medium heat until just hot. Add the diced onions, grated zucchini and carrot, sliced green bell pepper and green peas. Sauté for 10-15 minutes or until softened a bit.

Add the coconut sugar, tamari soy sauce, apple cider vinegar and sriracha sauce. Stir well to combine. Mix with the cooked rice and remove from the heat. Serve with fresh lime and enjoy!

FEATURED RECIPE AUTHOR: (MORE RECIPES BY ELLA INSIDE THE CLUB!)

Ella is a plant-based foodie and recipe maker. Studying medical biochemistry and clinical nutrition in the university of Eastern Finland, health and whole-body wellness is close to her heart. Hoping to inspire people to make healthier food choices, she’s sharing vegan-friendly and gluten free recipes on her website. When not cooking or studying, you can find Ella from a yoga class, running in the nature, exploring the home forests or travelling the world in search of inspiration. Learn more about Ella at EllasExperimentalKitchen.wordpress.com

ABOUT ANGEL

Angel Quintana

Angel Quintana is the founder of Holistic Fashionista, an alchemical herbalist and mystery school teacher based in Saint Petersburg, Florida. She's incredibly passionate about the alchemical process known as The Great Work and helping others evolve "the archetypes" found in their inner world, so they can confidently answer the questions: WHO AM I and WHY AM I HERE. Learn more about Angel's work at www.theoccultchateau.com


DISCLAIMER

The information on this website is presented for educational purposes only. It is not intended as a substitute for the diagnosis, treatment, or advice of a qualified, licensed medical professional. The facts presented are offered as information only, not medical advice, and in no way should anyone infer that we are practicing medicine. Seek the advice of a medical professional for proper application of this material to any specific situation.

A Summertime Smoothie Even Your Kid Will Like

KEEPING IT SIMPLE:
A SUMMERTIME SMOOTHIE EVEN YOUR KID WILL LIKE

Article by Keli McNassar & Jamison Yeva
Magazine: Issue #39

Sometimes Easier Is Better

Sometimes Easier Is Better

Yes, hard work definitely pays off. And, yes, going after something you want with all you’ve got is the way to achieve your goals.

But… sometimes the easy way is actually the better way. Seriously. Let me explain.

There are two areas in my life that demand simplicity and ease, because the alternative is to give into the madness or just give up completely.

The first is getting vegetables (i.e. nutrients other than those known as “Cheerios” or “chicken nuggets”) into my almost-preschooler. The second is making sure I don’t look like one of the people on the “People of Wal-Mart” website. Full disclosure: I totally shop at Wal-Mart sometimes, but I want to look like I shop at Macy’s all the time, without it taking any more energy or brain power.

With the veggies, I could succumb to the Mona Lisa of vegetables art you find on Pinterest or I could give up completely and let my daughter eat junk all day and set her up to be a guest on Dr. Phil sometime down the road, where they call me onto the stage to scold and berate me for allowing my child to become a morbidly obese, diabetic 8 year-old… but both of those options sound exhausting. Ain’t nobody got time to be embarrassed on Dr. Phil.

So what’s the solution for getting my kid to ingest some real nutrients? SMOOTHIES! (I’ve included my favorite recipe below). That’s right. Simple. Easy. No fighting. No whittling away with a paring knife, carving out Anna and Elsa’s faces into the jicama. I just dump the fruit and veggies, milk, and whatever else I want to add into the blender, and presto; a smoothie that my little girl happily sucks down while I let the mommy guilt and craziness wash away so that I can focus on the bigger things, like what I’m going to wear that day.

And that brings me to the second part of my life where I have found that easy is better: my daily fashion choices. See, I’ve worked from home since 2010, and my daughter was born in 2013. When you combine working from home with motherhood, you enter an entirely new realm of frumpiness that you never knew existed, i.e. it’s a good day when you wear your “nice” nasty pajamas all day instead of your “gross” nasty pajamas, and you actually brush your teeth, and you’re all, hello, gorgeous! After years of this, you forget that it’s possible, or even in your own self-interest, to care about how you look, even the tiniest little bit.

The event that finally forced me to face the ugly truth was when I found out I was pregnant with my second kid. I realized that I had a short amount of time to figure out how to look like a functioning member of society instead of one of those people raised by wolves, and I knew whatever the answer was, it needed to be almost as easy as wearing pj’s and sweats all day, and definitely as comfortable. 

I didn’t think this was going to be possible actually, but ladies, I’m here to tell you this nexus of style and laziness desire for comfort exists, and it’s called LuLaRoe. Instead of pajama pants, I now wear amazingly, adorable, buttery-soft leggings that come in a million patterns and colors – that feel like pajamas. Instead of an old festival t-shirt that was obviously made for a man (remember, before they used to make women’s cut shirts?), I now wear brightly colored, super-soft, stylish shirts that also come in a million patterns and in a bunch of different styles – that also feel like pajamas. There are also sweet dresses; one style has pockets (can I get a hell yeah!), and they’re stretchy and comfortable – they feel like... you guessed it; pajamas! You can get on the floor and play with your kids one minute, then fall asleep next to them as you try to get them to nap (they don’t), then get on a video conference call for work and look professional, and then go out to dinner with your family and make everyone else wonder how you seem to have it all together.

I now walk around basically wearing pajamas all day, and I look CUTE. I look stylish, bright, and cheerful. I actually feel like a woman again. I think my husband has noticed that he’s married to a woman again. LuLaRoe is a life changer. 

Ladies, when we can simplify our lives and still reach goals of being healthy or looking great, let’s do it. Our lives are complicated enough as it is. Love to you all!

Perfectly Peared Summertime Smoothie
Ingredients:
1 small bunch parsley
½ med avocado
2 ripe pears
2 peeled Granny Smith apples
2 med bananas
1 cup water
1 cup ice

Instructions:
Peel apples and chop fruit and avocado roughly – put aside.
Add parsley into blender with 1 cup of water and blend until smooth.
Add fruit, avocado, and ice until smooth and creamy.

ABOUT ANGEL

Angel Quintana

Angel Quintana is the founder of Holistic Fashionista, an alchemical herbalist and mystery school teacher based in Saint Petersburg, Florida. She's incredibly passionate about the alchemical process known as The Great Work and helping others evolve "the archetypes" found in their inner world, so they can confidently answer the questions: WHO AM I and WHY AM I HERE. Learn more about Angel's work at www.theoccultchateau.com


DISCLAIMER

The information on this website is presented for educational purposes only. It is not intended as a substitute for the diagnosis, treatment, or advice of a qualified, licensed medical professional. The facts presented are offered as information only, not medical advice, and in no way should anyone infer that we are practicing medicine. Seek the advice of a medical professional for proper application of this material to any specific situation.

Vegetable and Red Lentil Quinoa Soup

VEGETABLE AND RED LENTIL QUINOA SOUP

Vegetable and Red Lentil Quinoa Soup

Vegetable and Red Lentil Quinoa Soup

Feature by Ella Suihko
Photo Credit: Ella Suihko
Magazine: Issue #38

Soups are easy to cook and make an excellent healthy stock up meal as you can prepare a batch in the weekend and munch all week long. And usually the flavor only gets better on the next day as well.

Made with a dreamy combination of red lentils, quinoa and all the vegetables, this nutrient-dense superfood soup is loaded with vitamins, minerals, antioxidants, essential fatty acids and fiber, all of which are critical for boosting your natural beauty: glowing skin, strong nails and luscious locks.

Take some time to meal prep with this easy, healthy and delicious soup recipe and start glowing from the inside out.

Vegetable and Red Lentil Quinoa Soup 
(makes 3-4 servings)

1 yellow onion, diced
3 cloves of garlic, minced
3 cm knob of ginger, minced
1 tbsp extra virgin olive oil
1 tsp ground turmeric
1 tsp ground cumin
½ tsp chili flakes
2-3 cups low sodium vegetable stock
¾ cup dried red lentils
⅓ cup quinoa
500g mixed vegetables, chopped (e.g. carrot, sweet potato, broccoli, cauliflower)
salt & pepper to taste

In a large pot heat olive oil over medium heat until just hot. Add the diced onion, minced garlic cloves and ginger. Sauté for about 5-10 minutes or until golden. Stir in the spices and continue to cook for an additional 2-3 minutes. 

Add two cups of vegetable stock, rinsed red lentils, quinoa and the chopped veggies. Bring to boil and add the third cup of veggie stock if needed to cover all the ingredients. Let simmer for about 20-25 minutes or until the lentils, quinoa and vegetables are cooked. Season to taste with salt and pepper. Serve and ENJOY!

FEATURED RECIPE AUTHOR:

Ella is a plant-based foodie and recipe maker. Studying medical biochemistry and clinical nutrition in the university of Eastern Finland, health and whole-body wellness is close to her heart. Hoping to inspire people to make healthier food choices, she’s sharing vegan-friendly and gluten free recipes on her website. When not cooking or studying, you can find Ella from a yoga class, running in the nature, exploring the home forests or travelling the world in search of inspiration. Learn more about Ella at EllasExperimentalKitchen.wordpress.com

ABOUT ANGEL

Angel Quintana

Angel Quintana is the founder of Holistic Fashionista, an alchemical herbalist and mystery school teacher based in Saint Petersburg, Florida. She's incredibly passionate about the alchemical process known as The Great Work and helping others evolve "the archetypes" found in their inner world, so they can confidently answer the questions: WHO AM I and WHY AM I HERE. Learn more about Angel's work at www.theoccultchateau.com


DISCLAIMER

The information on this website is presented for educational purposes only. It is not intended as a substitute for the diagnosis, treatment, or advice of a qualified, licensed medical professional. The facts presented are offered as information only, not medical advice, and in no way should anyone infer that we are practicing medicine. Seek the advice of a medical professional for proper application of this material to any specific situation.

Vegan Rainbow Pad Thai

Vegan Rainbow Pad Thai

Vegan Rainbow Pad Thai

VEGAN RAINBOW PAD THAI

Feature by Ella Suihko
Photo Credit: Ella Suihko
Magazine: Issue #38

Love Pad Thai but have no clue have to make it yourself? This recipe is so easy (and yummy!) you’ll be making it night after night!

Basically you can use any veggies available, spiralize, chop or grate them - whatever makes your soul shine. Noodles are the easy part, you can use any noodles of preference; rice, brown rice or even the ones made from beans. The sauce ingredients really go with everything. No strange things included makes no weird once used leftover bottles lying in the fridge. Eating more veggies has never been this easy or tasty. 

I ensure this Vegan Rainbow Pad Thai will become your next summer staple!

Vegan Rainbow Pad Thai
(makes 3-4 servings)

1 yellow onion, diced
1 zucchini, spiralized or grated
3 carrots, spiralized or grated
1 red bell pepper, sliced
corn kernels of one cob
1 tbsp extra virgin olive oil
about 140g rice vermicelli noodles (dry weight)
2 tbsp coconut sugar
2 tbsp tamari soy sauce
1 tbsp apple cider vinegar
2-3 tbsp sriracha sauce

In a frying pan heat olive oil over medium heat until just hot. Place the diced onion, spiralized/grated zucchini and carrot, sliced red bell pepper and corn kernels into the pan and sauté for about 10-15 minutes. Add the coconut sugar, tamari soy sauce and sriracha, stir well to combine. Remove from the heat.

Bring about a liter of water to boil. Place the rice noodles into a large bowl and pour the water over to ‘cook’ the noodles and stir couple of times. Using a strainer, pour off the water. 

In case you’re using ‘thicker’ noodles or brown rice noodles, cook them in a pot as they take more time to soften.

Transfer the cooked noodles and veggies in a large bowl, stir well to combine. Serve with lime wedges and enjoy!

FEATURED RECIPE AUTHOR:

Ella is a plant-based foodie and recipe maker. Studying medical biochemistry and clinical nutrition in the university of Eastern Finland, health and whole-body wellness is close to her heart. Hoping to inspire people to make healthier food choices, she’s sharing vegan-friendly and gluten free recipes on her website. When not cooking or studying, you can find Ella from a yoga class, running in the nature, exploring the home forests or travelling the world in search of inspiration. Learn more about Ella at EllasExperimentalKitchen.wordpress.com

ABOUT ANGEL

Angel Quintana

Angel Quintana is the founder of Holistic Fashionista, an alchemical herbalist and mystery school teacher based in Saint Petersburg, Florida. She's incredibly passionate about the alchemical process known as The Great Work and helping others evolve "the archetypes" found in their inner world, so they can confidently answer the questions: WHO AM I and WHY AM I HERE. Learn more about Angel's work at www.theoccultchateau.com


DISCLAIMER

The information on this website is presented for educational purposes only. It is not intended as a substitute for the diagnosis, treatment, or advice of a qualified, licensed medical professional. The facts presented are offered as information only, not medical advice, and in no way should anyone infer that we are practicing medicine. Seek the advice of a medical professional for proper application of this material to any specific situation.

Alkaline Pineapple Infused Smoothie Recipe

Pineapple Smoothie

Pineapple Smoothie

PINEAPPLE COCONUT SMOOTHIE

Recipe by Rachele D'Amato
Photo Credit: Halley Elefante

Cocktail Time! Take a Load Off.

Pineapple Infused Tequila: You have never tasted tequila like this before!

Chop half pineapple into squares and place into a liter sized sealable jar. Pour 1 liter of your favorite tequila into the jar with the pineapple and seal tight.

Allow this to sit unopened for 7 days. This makes for a delightfully infused tequila that you may add to any margarita or alone on ice.

Pineapple Coconut Smoothie:

¼ cup fresh or frozen pineapple chunks
¼ cup fresh coconut
1.5 cups cup coconut water
Pinch of sliced almonds
Place ingredients in blender with some ice, blend and serve. (makes 2 servings)

ABOUT ANGEL

Angel Quintana

Angel Quintana is the founder of Holistic Fashionista, an alchemical herbalist and mystery school teacher based in Saint Petersburg, Florida. She's incredibly passionate about the alchemical process known as The Great Work and helping others evolve "the archetypes" found in their inner world, so they can confidently answer the questions: WHO AM I and WHY AM I HERE. Learn more about Angel's work at www.theoccultchateau.com


DISCLAIMER

The information on this website is presented for educational purposes only. It is not intended as a substitute for the diagnosis, treatment, or advice of a qualified, licensed medical professional. The facts presented are offered as information only, not medical advice, and in no way should anyone infer that we are practicing medicine. Seek the advice of a medical professional for proper application of this material to any specific situation.

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Sweet Potato Burger

Sweet Potato Burger

Sweet Potato Burger

SWEET POTATO BURGER

Feature by Ella Suihko
Photo Credit: Ella Suihko
Magazine: Issue #37

Summer is here again and so is the barbecue season. 

Many of us consider barbecue as something very fatty and unhealthy, which it to be honest usually is. But it can be also made healthy and figure-friendly with a couple of quick fixes. Here’s my number one tip when it comes to burgers: swap the white wheat bun to sweet potato and the beef to a veggie patty, and you got yourself a lighter and healthier burger option!

These veggie patties are made with a delicious combination of kidney beans, chickpeas, sweet potato and oats. Combining your legumes with a grain makes it a complete protein source. Adding sweet potato brings a burst of sweet flavor and a healthy dose of beta-carotene (vitamin A), which will make your skin glow, boost your immune system and can also help protecting your skin from the sun. Serve with lots of fresh veggies and your healthy dinner is complete!

Sweet Potato ‘Buns’

1-2 large sweet potatoes (the amount depends on the number of hungry eaters)

Start by preheating the oven to 200°C and line a baking tray with parchment paper. Wash the sweet potato(es) and cut into thick slices. Place the slices onto baking tray and bake in the oven for about 25-30 minutes.

Or you can also cook them in grill along with the patties.

Kidney Bean and Sweet Potato Patties
(makes approx. 8-10 patties)

200g canned kidney beans
200g canned chickpeas
1 cup grated sweet potato
½ cup rolled oats
1 yellow onion, diced
3 cloves of garlic, minced
1 tbsp extra virgin olive oil
1 tsp ground cumin
1 tsp paprika spice
¼ tsp chili flakes
salt and pepper

Preheat a frying pan to medium heat. Add the olive oil, diced onion and minced garlic cloves, sauté until golden. Add the grated sweet potato and spices, sauté for another five minutes. Remove from the heat.

In a food processor/blender or using a fork, mash the kidney beans and chickpeas. In a large bowl combine the beans, sweet potato, onion mixture and rolled oats. Stir well and form into 8-10 even-sized balls. Press flat and bake in the oven for about 20-25 minutes.

In case you are using a barbecue, freeze the patties first for about half an hour to set (and not crumble) and then grill as usual.

Serve with sweet potatoes, lots of fresh veggies and mashed avocado. ENJOY!

FEATURED RECIPE AUTHOR:

Ella is a plant-based foodie and recipe maker. Studying medical biochemistry and clinical nutrition in the university of Eastern Finland, health and whole-body wellness is close to her heart. Hoping to inspire people to make healthier food choices, she’s sharing vegan-friendly and gluten free recipes on her website. When not cooking or studying, you can find Ella from a yoga class, running in the nature, exploring the home forests or travelling the world in search of inspiration. Learn more about Ella at EllasExperimentalKitchen.wordpress.com

ABOUT ANGEL

Angel Quintana

Angel Quintana is the founder of Holistic Fashionista, an alchemical herbalist and mystery school teacher based in Saint Petersburg, Florida. She's incredibly passionate about the alchemical process known as The Great Work and helping others evolve "the archetypes" found in their inner world, so they can confidently answer the questions: WHO AM I and WHY AM I HERE. Learn more about Angel's work at www.theoccultchateau.com


DISCLAIMER

The information on this website is presented for educational purposes only. It is not intended as a substitute for the diagnosis, treatment, or advice of a qualified, licensed medical professional. The facts presented are offered as information only, not medical advice, and in no way should anyone infer that we are practicing medicine. Seek the advice of a medical professional for proper application of this material to any specific situation.

Chickpea & Quinoa Buddha Bowl with Green Goddess Dressing

Chickpea & Quinoa Buddha Bowl

Chickpea & Quinoa Buddha Bowl

CHICKPEA & QUINOA BUDDHA BOWL WITH GREEN GODDESS DRESSING

Feature by Ella Suihko
Photo Credit: Ella Suihko
Magazine: Issue #36

For the busy entrepreneur, the search for a quick-and-easy but still healthy dinner idea is never ending. Let me introduce you the Buddha bowl. Fully-loaded bowl of veggie goodness with a fancy hippie name will solve your dinner problems for good. The dish comes with endless variations and can be whipped up in minutes. And finally you also have some use for the end of the week leftovers in the fridge.

Pairing your legumes with a grain makes it a complete protein, which means it contains all the essential amino acids your body needs. Add half an avocado for the essential fatty acids and lots of fresh veggies to get in all the remaining nutrients and vitamins. Healthy food never tasted so good!

Chickpea & Quinoa Buddha Bowl with Green Goddess Dressing
(makes 2 servings)

200g canned chickpeas
spices e.g. chili flakes, mustard seeds, cumin, onion, black pepper, salt
1 cup cooked quinoa
lettuce, tomato, cucumber, avocado + any other veggies of preference 

Start by preheating the oven to 200°C. Line a baking tray with parchment paper. Rinse the chickpeas with cold water and transfer onto baking tray. Season with spices to taste and pop in the oven for about 15-20 minutes.

Meanwhile the chickpeas are in the oven, you can chop the salad and veggies. Place in a bowl with cooked quinoa and chickpeas, and top with green goddess dressing. Serve and enjoy!

Green Goddess Dressing

1 cup of vegan cream cheese
½ cup fresh parsley
juice of half a lemon
1 tbsp agave nectar
1 tbsp extra virgin olive oil
salt and pepper

Combine all the ingredients in a blender. Blend until completely smooth. Store in an air-tight jar in the fridge for up to a week

FEATURED RECIPE AUTHOR:

Ella is a plant-based foodie and recipe maker. Studying medical biochemistry and clinical nutrition in the university of Eastern Finland, health and whole-body wellness is close to her heart. Hoping to inspire people to make healthier food choices, she’s sharing vegan-friendly and gluten free recipes on her website. When not cooking or studying, you can find Ella from a yoga class, running in the nature, exploring the home forests or travelling the world in search of inspiration. Learn more about Ella at EllasExperimentalKitchen.wordpress.com

ABOUT ANGEL

Angel Quintana

Angel Quintana is the founder of Holistic Fashionista, an alchemical herbalist and mystery school teacher based in Saint Petersburg, Florida. She's incredibly passionate about the alchemical process known as The Great Work and helping others evolve "the archetypes" found in their inner world, so they can confidently answer the questions: WHO AM I and WHY AM I HERE. Learn more about Angel's work at www.theoccultchateau.com


DISCLAIMER

The information on this website is presented for educational purposes only. It is not intended as a substitute for the diagnosis, treatment, or advice of a qualified, licensed medical professional. The facts presented are offered as information only, not medical advice, and in no way should anyone infer that we are practicing medicine. Seek the advice of a medical professional for proper application of this material to any specific situation.

Baked Quinoa Chickpea Falafel

Baked Quinoa Chickpea Falafel

Baked Quinoa Chickpea Falafel

BAKED QUINOA
CHICKPEA FALAFEL

Feature by Ella Suihko
Photo Credit: Ella Suihko
Magazine: Issue #35

Crispy on the outside, tender on the inside, falafel is my all-time favorite savory food. I tend to order it in restaurants very often, but making your own at home is just as easy and delicious. Bake a batch in the weekend and you got your next week’s lunches sorted out.

Quinoa makes this falafel a complete protein source with all the essential amino acids. Chickpeas are especially high in iron, which many young women lack. Baked falafel is also lower in fat, making it more heart-healthy than when fried.

This 10-ingredient recipe is super simple, yet tasty. Whip it up in a food processor or blender and bake in the oven, for a heavenly outcome. Serve atop a bed of greens for light lunch or cooked veggies and grains for more filling dinner, top with a dollop of hummus or tzatziki and enjoy!

Baked Quinoa Chickpea Falafel
(makes approx. 8-10 falafels)

Ingredients

425g canned chickpeas
1 cup cooked quinoa
1 ½ tbsp tahini
juice of half a lemon
1 tbsp extra virgin olive oil
4 garlic cloves
2 tsp ground cumin
big handful of fresh herbs (parsley, coriander…)
3 tbsp ground flax seeds
salt and pepper to taste
+ optional: pinch of ground cardamom

Method

Preheat oven to 200°C and line a baking sheet with parchment paper.

Drain the chickpeas and rinse with cold water. Place in a food processor with tahini, lemon juice, olive oil, minced garlic cloves, cumin and herbs. Pulse until relatively even.

In a large bowl, mix the chickpea mixture with cooked quinoa and flax seeds. If the dough appears too crumbly, add ¼-½ cup of water to get a moldable dough. Check the taste (you want the flavor to be pretty bold), season with salt and pepper.

Form the dough into 8-10 even-sized balls and gently press to small discs. Bake in the oven for about 20-25 minutes, or until golden and crispy on the outside. Store in an air-tight container in a fridge for up to one week.

FEATURED RECIPE AUTHOR:

Ella is a plant-based foodie and recipe maker. Studying medical biochemistry and clinical nutrition in the university of Eastern Finland, health and whole-body wellness is close to her heart. Hoping to inspire people to make healthier food choices, she’s sharing vegan-friendly and gluten free recipes on her website. When not cooking or studying, you can find Ella from a yoga class, running in the nature, exploring the home forests or travelling the world in search of inspiration. Learn more about Ella at EllasExperimentalKitchen.wordpress.com

ABOUT ANGEL

Angel Quintana

Angel Quintana is the founder of Holistic Fashionista, an alchemical herbalist and mystery school teacher based in Saint Petersburg, Florida. She's incredibly passionate about the alchemical process known as The Great Work and helping others evolve "the archetypes" found in their inner world, so they can confidently answer the questions: WHO AM I and WHY AM I HERE. Learn more about Angel's work at www.theoccultchateau.com


DISCLAIMER

The information on this website is presented for educational purposes only. It is not intended as a substitute for the diagnosis, treatment, or advice of a qualified, licensed medical professional. The facts presented are offered as information only, not medical advice, and in no way should anyone infer that we are practicing medicine. Seek the advice of a medical professional for proper application of this material to any specific situation.