From Ice Plunges to Dream Readings: What We Learned from our HEAL with PrimaFoodie Summer Health Summit

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At the risk of sounding cliché, it feels like just yesterday when we were producing our first virtual summit. Our small-but-mighty team (we’re looking at you Adrienne and Emila!) had boots on the literal and digital ground, booking talent and recording workshops, while Nichole was juggling interviews, partnerships, and all the like. There were moments where an hour felt elastic as we stretched it to fit in all there was to plan.

Now here we are, on the other side of the launch of the HEAL with PrimaFoodie Virtual Health Summit, feeling revitalized and empowered. This project was a lesson in gumption and kismet, and a reminder that when we follow our guts, and keep them healthy, great lessons unfold. We’re grateful to each of you who joined.

There were giant takeaways from this premiere event that amplified our minds, bodies, and souls.

  • For our mental wellness, we learned how to break free from toxic thoughts from Keren Eldad. We found essential time management skills for moving through our weeks with joy from Margot Janks. We benefited from a practice to help us tap into a “deeply respectful motivation” to be present from Elena Brower.

  • For our physical wellness, Dr. Jacklyn Tolentino informed us on symptoms of blood sugar and hormonal issues. Jennifer Ragazzo revealed exactly why a damaged gut impacts our entire bodily system (including our skin and emotions). Hilda Labrada Gore gave us one of the most impactful home tools to boost our energy, mood, and glow. (The effect it had on Adrienne and Emila was instant proof!)

  • For our emotional and spiritual wellness, Jennifer Swartley gave us the wisdom to acknowledge and breathe through burnout. Sarah Chavez and Marina Mizruh illustrated why creating inviting, warm, personal interiors can have immediate effects on how we feel. And R.A. Leslie walked us through a journaling practice to help us “critically think” about our lives.

Of course, these learnings are only a hint at all we covered and the amazing talent that took part. We also got cooking and baking in the kitchen, conversing about how we need to support regenerative agriculture, and the fascinating reasons behind why eating more nutrient-dense foods is an act of environmental activism. 

At the end of it all, we felt lighter and more positively charged than we ever have. We’re fueled to do this again. Stay tuned for more HEAL with PrimaFoodie summits in-the-works—and let us know if there’s anything you wish to learn about in the future.  

Our sincere thanks to each of our talented experts for their contributions: Britta Plug, Dr. Robin Currey, Jennifer Swartley, Farmer Lee Jones, Amanda Ramirez, Margaret Floyd Barry, Jennifer Ragazzo, Leah Ann Bolen, Barbara Stamis, Dr. Jaclyn Tolentino, Michael Mansour, Laurel Gallucci, Seonagh Kummer, Elena Brower, Margot Janks, Jayne Williams, Sarah Chavez and Marina Mizruh, Belinda McCall, R.A. Leslie, Hilda Labrada Gore, Monica Ford, Keren Eldad, Abigail Wald, and Hitha Palepu,


What to Expect at HEAL with PrimaFoodie, Our First Virtual Wellness Summit

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When we first set out to host a wellness summit, we were clear on two things.

First, we wanted it to be fun and inspirational. The world is saddled with hardship and our lives are busier than they’ve ever been. These truths can make uplifting ourselves and making changes toward an empowered and healthy lifestyle a challenge.

Secondly, and most vitally, we wanted our summit to be accessible. Wellness is not a privilege; it is a right for every human. This creed has always been a passion point for Nichole and all of us at PrimaFoodie. The lessons, foods, and tips that open the doors to true well-being need to be right there for all of us, no matter our background or standing in life.

So here we are, amped by these convictions. We’re thrilled to present to you a peek at our first digital wellness summit, H.E.A.L with PrimaFoodie, taking place on August 25th & 26th*. We’ll be gathering online for inspiring and engaging workshops, interactive sessions, and interviews led by our founder, Nichole, and the PrimaFoodie team. Joining us will be experts in the fields of holistic health, nutrition, food activism, mindset coaching, bodywork, and sustainability to educate and empower. These individuals are the best in their fields, and they’re bringing their coveted wisdom to help all of us in the PrimaFoodie community make the shifts we desire.

The intention of this summit is to revitalize your self and soul. To support you in doing this, you’ll get access to life-shifting information, plus downloadable takeaways to bring with you to continue your healing journey. Not to mention there will be exercises, cooking tips, and mindset focuses to keep tucked in your “pocket” so you can thrive no matter where you are. 

This is just scratching the surface. The key to this gathering is you: Whatever you seek—be it to shed old habits, lean into a cleaner way to eat, or find the courage to take a new wellness path—we’re there for you. Take a peek below to see some of the many experts and offerings we have slated.

And lastly, back to the word: “accessible.” If you or someone you know is eager to join yet faces a challenge with our ticket price, please send us a note here. We have a handful of tickets available at a sliding scale and want to ensure everyone who wants to join can.

We can’t wait to see you on August 25th & 26th. Here’s to our good health and luminosity.

 

Some of the offerings and experts at H.E.A.L with PrimaFoodie:

  • A ‘Detox Your Mindset’ Workshop with world-renowned career coach Keren Eldad.

  • A transformational breathwork session with intuitive healer Barbara Stamis.

  • A radical new look at hormone imbalance with Dr. Jaclyn Tolentino.

  • Tools for conquering burnout with leadership and mindset coach Jennifer Swartley.

  • And much much more…

 

PURCHASE YOUR TICKET HERE

 

*All ticket holders will have access to the digital summit content for one week, beginning on August 25th.

Coconut Ginger Turmeric Popsicles

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We like to think of these as evolved creamsicles. The rich coconut milk lends a satisfying creaminess that blends so nicely with the pepper, warm vanilla, and cinnamon. And the gorgeous bright color? That’s the anti-inflammatory turmeric. 

INGREDIENTS

  • 1 can full fat coconut milk
  • 4 tablespoons of honey
  • 2 teaspoons ground turmeric
  • ¼ teaspoon ground black pepper
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 1 can full fat coconut milk
  • 4 tablespoons of honey
  • 2 teaspoons ground turmeric
  • ¼ teaspoon ground black pepper
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger

DIRECTIONS

  1. Add all ingredients to a high powered blender and blend until smooth.

  2. Pour the mixture into a popsicle mold and let them sit in the freezer for 1 hour.

  3. After 1 hour has passed, insert the popsicle sticks and let them freeze for another 4 hours or until completely frozen. 

Blackberry Bliss Popsicles

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Everything you need after a long day in the summer sun: The natural sugars from the antioxidant-rich blackberries blend with the tartness of the lemon juice and the floral notes of the rosewater to give your system a fancy, quenching treat. The bit of sea salt will help to replenish lost electrolytes. 

This recipe yields 6 popsicles

INGREDIENTS

  • 10 oz frozen blackberries
  • ½ cup water
  • 2 heaping tablespoons honey
  • 1 tablespoon rosewater
  • 1 teaspoon vanilla
  • ¼ teaspoon sea salt
  • ½ lemon, juiced
  • 285 g frozen blackberries
  • 120 ml water
  • 2 heaping tablespoons honey
  • 1 tablespoon rosewater
  • 1 teaspoon vanilla
  • ¼ teaspoon sea salt
  • ½ lemon, juiced

DIRECTIONS

  1. Add all ingredients to a high powered blender and blend until smooth.

  2. Pour the mixture into a popsicle mold and let them sit in the freezer for 1 hour.

  3. After 1 hour has passed, insert the popsicle sticks and let them freeze for another 4 hours or until completely frozen.

 

Rosemary Vanilla Popsicles

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Herby, bright, and juicy, these pops get their layered flavor from the warm vanilla, fresh rosemary, and sweet honey. 

This recipe yields 6 popsicles

INGREDIENTS

  • 2 cups of frozen strawberries
  • ½ cup water
  • ½ lemon, juiced
  • 2 tablespoons fresh rosemary
  • ½ teaspoon vanilla
  • ¼ cup honey
  • 260 g frozen strawberries
  • 120 ml water
  • 120 ml lemon, juiced
  • 2 tablespoons fresh rosemary
  • ½ teaspoon vanilla
  • 60 ml honey

DIRECTIONS

  1. Add all ingredients to a high powered blender and blend until smooth.

  2. Pour the mixture into a popsicle mold and let them sit in the freezer for 1 hour.

  3. After 1 hour has passed, insert the popsicle sticks and let them freeze for another 4 hours or until completely frozen.

Cucumber Ginger Mint “Mojito” Popsicles

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This is one of our favorite ways to highlight the season’s fresh cucumber. Plus, it’s a hydrating dose of vitamins on a stick. The ginger and mint add a little kick, while the honey adds a perfect amount of sweetness. 

This recipe yields 6 popsicles.

INGREDIENTS

  • 1 cucumber, peeled and chopped
  • ½ lime, juiced
  • ½ cup fresh mint leaves
  • 1 inch fresh ginger
  • 1 cup water
  • 4 tablespoons honey
  • 1 cucumber, peeled and chopped
  • ½ lime, juiced
  • 64 g fresh mint leaves
  • 2.5 cm fresh ginger
  • 240 ml water
  • 4 tablespoons honey

DIRECTIONS

  1. Add all ingredients to a high powered blender and blend until smooth.

  2. Pour the mixture into a popsicle mold and let them sit in the freezer for 1 hour.

  3. After 1 hour has passed, insert the popsicle sticks and let them freeze for another 4 hours or until completely frozen.

TIPS

**Beach Day Approved!

Sumactail

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Sumac is one of my favorite spices thanks to its zesty flavor and bright red hue that brings a pop of color to many dishes I make. I also decided to try it in a mocktail (which could easily be a cocktail depending on your preference; I sometimes am able to tolerate tequila, which would work nicely here). Sumac and lemon are perfect partners, and honey adds some smooth sweetness, while the salt-rimmed glasses bring to mind a Mexican getaway. 

This recipe yields 4 mocktails

INGREDIENTS

  • ½ cup honey
  • ½ cup water
  • 2 tablespoons of sumac
  • 10 lemons
  • Ice
  • Coarse salt to rim glasses
  • 120 ml honey
  • 120 ml water
  • 2 tablespoons of sumac
  • 10 lemons
  • Ice
  • Coarse salt to rim glasses

Directions

  1. Put honey, water, and sumac in a saucepan and place on low heat. 

  2. Heat the mixture until the honey begins to dissolve and the consistency becomes a thick simple syrup, approximately 10-15 minutes.

  3. Remove from heat and strain to remove the extra sumac. I sometimes strain twice depending on the amount of sumac sediment that gets caught in the strainer.

  4. Juice the lemons. Occasionally I add a little juice from a fresh orange, as well. 

  5. Place ice in a cocktail shaker. I use 1 cup / 120 ml of lemon juice to 1 tablespoon of simple sumac syrup mixture, but you can experiment with this depending on how sweet or sour you like it. 

  6. Shake with ice in shaker and serve in a salted rimmed glass. 

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Mint Sumac Sorbet

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I love the zesty, lemony zing of sumac, especially when combined with mint in a refreshing chilled dessert. This simple sorbet recipe blends these bright flavors with berries for a fresh, healthy dessert my family enjoys all summer.  

This recipe yields about 6 scoops.

INGREDIENTS

  • 4 heaping cups frozen mixed berries (approximately 2 10-ounce bags)
  • 1 cup fresh mint leaves or more for taste
  • 1 tablespoon sumac
  • ½ cup honey
  • ½ lemon, squeezed
  • ½ teaspoon sea salt
  • 500 heaping grams frozen mixed berries (approximately 2 10-ounce bags)
  • 128 grams fresh mint leaves or more for taste
  • 1 tablespoon sumac
  • 64 grams honey
  • ½ lemon, squeezed
  • ½ teaspoon sea salt

Directions

  1. Put all ingredients into a food processor and blend for 15 seconds.

  2. Using a spatula, fold ingredients over into themselves.

  3. Process another 15 seconds or until it forms a dough-like consistency. 

  4. Serve and enjoy.

Tips

**Can be stored in an air-tight container and frozen.
**Use as much mint as you like for taste.

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