nourishing your body & soul

All posts by: Briana Ryan

"Food is my medicine. Cooking is my art." Chef Briana Ryan specializes in multidisciplinary, health-conscious cuisine. She is known for her warm, caring approach, her calm professional demeanor, and her innate ability to understand and adapt to her client’s unique needs.

15 Cleansing Tips You Can Bring Into Your Daily Life

“Wellness is more than being free from illness, it’s a dynamic process of change and growth” – UC Davis SHCS   This past weekend, I had the pleasure of hosting my Foundation for Wellness Workshop where the main topic of discussion was... Read more

Herbed White Bean Hummus

Hummus is one of those things we usually don’t bother to make ourselves because it’s one of those items that’s quick & easy to just buy at the grocery store. I get it. I do it too. That said, hummus is super simple to make and if you do it... Read more

Springtime Carrot Top Pesto

Sundays are my favorite day of the week. One big reason is that I get to go to The Hollywood Farmer’s Market and get inspired by all the beautiful produce that’s in season. I think it’s the best market in LA and it’s open all year. We’re... Read more

Homemade Hemp Milk: Get Your Omegas On!

California is in the worst drought its seen in 1,200 years. According to NASA, we only have 1 year left of water. It’s pretty scary to think about. I feel overwhelmed trying to figure out what, as an individual I can do to help. I’m doing my best to raise... Read more

The Only Plant-Protein Chart You’ll Ever Need

If you are a vegan or vegetarian, inevitably you’ll get the question, “where do you get your protein?!”. First, let’s talk about how much protein we actually need on a daily basis. I bet it’s a lot less than you think. According to the... Read more

Raw Mexican Chocolate Brownies

I made these  brownies as part of my cooking class the other day and OH MY GOSH they were delicious! I hadn’t made them in awhile and almost forgot how good they are. I wish I could say I created this recipe but it belongs to the lovely Judita Wignall aka Raw... Read more

15 KITCHEN UTENSIL ESSENTIALS

You want to start cooking at home more but you don’t have the proper tools and don’t know where to begin. It can feel overwhelming! But, it doesn’t have to be. I’ve created a list for you that takes all the guess work out of it and saves you... Read more

Coconut Tomato Moong Dal

A lot of people have a preconceived notion about healthy, vegan food – that’s it’s boring and lacks taste. One of the things I love most about what I do is showing people that simply does not have to be true. Eating a healthy, plant-based diet... Read more

Root Vegetable Soup with Healing Spices

Recently, I had a client who was suffering from fairly severe auotimmune issues. With that, comes an incredible amount of dietary restrictions: no dairy, gluten, soy, nightshades (tomatoes, eggplant, white potatoes, all peppers including spices like cayenne, paprika,... Read more

Late Summer Squash Soup

It’s the end of summer which inevitably means… what do I do with all this squash?! This soup is a perfect remedy. It’s filled with warming spices as the evenings begin to cool down but still light enough to feel like a summer soup. And the fresh... Read more

Chickpea “Tuna” Salad

This chickpea “tuna” salad is a huge hit with my mom and sister. I’ve basically been told that I need to make this for them on a weekly basis. I will happily oblige because that means I get to eat this every week too – nom! It’s pretty... Read more

Summer Vegetable and White Bean Soup

Soups, stews, and salads are probably my favorite things to make and eat. They are incredibly versatile and fairly easy to whip up with whatever veggies, beans, lentils and herbs you have hanging around in your pantry and fridge. That was basically the inspiration for... Read more

Vegan Gluten-Free Herbed Crackers

These are by far my favorite vegan/gluten-free crackers. Every time I’ve made them, I’m always asked for the recipe. People love how full of flavor and crunchy they are and can’t believe there is no dairy or wheat used when making them. I found the... Read more

Cashew Nacho “Cheese”

The thing that’s so great about cashew cream is its versatility. You can take the basic recipe (1 cup soaked cashews + 1/2 cup water) and make it into anything you want – thick like a cream cheese, thin like nacho cheese, add lots of herbs & spices, or... Read more

Sesame Wakame Crunch Bars

These sesame-wakame crunch bars are perfect for when I’m traveling and I need a quick, healthier snack option and don’t want to eat crappy airport food. They also make a great school snack for kids as they contain no refined sugars.

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How to Shop the Bulk Bin

Shopping the bulk bin can be an intimidating experience. So many items to choose from, a bunch of foreign ingredients you may never have heard of, and then what the heck do you do with them once you get home? Let me help break it down for you.

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Goldenberry Quinoa Salad with an Orange Vinaigrette

One of the things I love most about quinoa is it’s versatility. You can add just about any kind of herb, dressing, fruit or vegetable and have it feel like a completely new dish. Plus, it’s super high in protein which makes it a great staple in any vegan... Read more

Herbed Moroccan Saffron Sauce

This sauce is ridiculously delicious, if I do say so myself. I could sit and eat a jar of it in one sitting, if left to my own devices. I would probably have garlic breath for days, but it would be worth it. Smoked paprika and saffron are some of my favorite flavors,... Read more

Coconut Rice Pudding

Rice pudding holds a special place in my heart. The summer before 6th grade I had to get an operation that left my head all wrapped up for about a month over the summer. To ease some of my discomfort, my Mom got me a tub of rice pudding just about every day. It was... Read more

Raw Sunflower & Pumpkin Seed Pesto

This pesto is made from raw sunflower and pumpkin seeds. It tastes amazing over brown rice pasta, roasted veggies, or on a hummus sandwich with avocado and tomato. I make a bunch and put it on everything for days. NOTE: Soak the seeds for 4 hours beforehand, or... Read more

Spiced Superfood Oatmeal

This spiced superfood oatmeal has quickly become a favorite of mine in the mornings. Quick and easy to put together, delcious, and it’s chock full of antioxidents, protein, and fiber to get you going in the morning.       Recipe Type: Breakfast... Read more

Brown Rice Pasta Pesto Over Dandelion Greens

This pasta dish is easy to make and is a bit hit with guests. The brown rice pasta keeps it gluten-free and the pesto and roasted tomatoes… well, just make extra because they’re amazing and you can put them over just about anything. Yum! NOTE: Soak the... Read more

Eat local. Here’s why.

There are several reasons I like to use in-season produce that is locally grown. First and foremost, it just tastes better. And as a plant-based, that’s incredibly important to me. But the reason it tastes better is because the fruits and veggies are fresher. They... Read more

Minted Greens Dressed in a Walnut-Dijon Vinaigrette

My friends started calling this the Bri Salad because I make it ALL the time — every night, every dinner party, everything. I can’t help it. It’s just so good! And soooo easy. This salad even got a friend of mine — who literally never ate a... Read more

This Japanese radish helps lower cholesterol

Daikon is a Japanese radish commonly used in Macrobiotic cooking. It tastes similar to a regular radish (with that same bit of spiciness), but this one helps to dissolve fat deposits, lower cholesterol, and help to get rid of that “bloated” feeling. Michio... Read more

Fougasse

Fougasse is an incredibly flavorful, dense bread that’s great for dipping in hummus, olive oil, pesto or spread on a little vegan butter & jam. This recipe is from Jennifer Katzinger’s, “Gluten-Free and Vegan Bread: Artisanal Recipes to Make at... Read more

Chocolate Banana Bread

I came up with this chocolate banana bread when I was trying to clear out my pantry before a big move and it turned out delish. I used cacao nibs instead of chocolate chips to keep it vegan, and a mix of brown rice, coconut and almond meal to keep it gluten free. Give... Read more

Chimichurri-ish Sauce

Sauces and dressings are my thing. They make it easy to turn simple, healthy foods into gourmet fare. Sauces can also help save time during the week — take a little time on Sunday to prep your veggies, grains, beans and proteins. Then make a sauce or two to... Read more

Butternut Squash Apple Soup

I often make this soup for large dinner parties and it’s always a big hit. Most people are shocked to find out it’s vegan – especially the coconut cream.

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