Jaycee and Hannah talk with Mikaela Rubin, who joins us via Zoom from Maui, Hawaii.

Mikaela is a culinary nutritionist and the creator of the recipes within our most recent Cleanse program.

In this conversation, Mikaela shares about reimagining our relationship with food, listening to the body, and what happens when we make the time to truly nourish ourselves. 

You can follow her on Instagram @mikaelarubin or through her website, https://www.mikaelareuben.com/

To keep up with the hosts of the episode, you can follow Jaycee @jayceegossett and Natalie@itshannah_shelly. 
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Tempeh Tacos

2 servings—either 4 bigger tacos or 8 small
INGREDIENTS
2 tbsp avocado oil
½ cup finely diced red onion, ½ tbsp grated, divided
1 tbsp ginger, peeled micrograted
1 ½ tbsp tamari
2 cups crumbed tempeh—approximately 1-250g pack
½ tsp chili flakes
1 tbsp toasted sesame oil
2 tbsp lime juice, divided
½ + ¼ cup grated carrot, divided
¼ cup chopped mint, divided
1 tbsp tahini
1 head green cabbage
Cilantro to garnish—optional

1. In a sauté pan, heat avocado oil.
2. Sauté ½ cup red onion for 4 minutes.
3. Add ginger and tamari and cook for 30 seconds,
then add tempeh and chili flakes.
4. Sauté for 5 minutes then turn heat off. Add 1 tbsp toasted
sesame oil, 1 tbsp lime juice, ¼ cup grated carrot, 2 tbsp
mint, and reduce to low and cook for another 3 minutes.
5. Make the topping by adding 1 tbsp tahini, 1 tbsp lime juice,
½ tbsp red onion grated, ½ cup carrot grated and 2 tbsps
mint to a small bowl, mix well. Try a bite of topping with
tempeh. Season with salt if needed.
6. Cut ½ inch off of the bottom of a green cabbage.
7. Immerse the cabbage in boiling water for two minutes in
order to detach some leaves. Place back into the water to
soften the next layer to get as many leaves as desired.
8. Cut hard stem off leaves if they don’t feel pliable enough,
then serve the taco mix inside cabbage, topped with cilantro.