SSOLAwakening

05/19/2026

🍋✨ These Lemon Poppy Seed Cupcakes are like sunshine in cupcake form—fluffy, tangy, and full of tiny poppy seeds for a little crunch.

Whipping up a batch is as easy as mixing, baking, and drizzling with a sweet lemon glaze. Perfect for a spring picnic, a cozy afternoon treat, or just because you deserve a little sweetness.

P.S. The recipe is quick, delicious, and guaranteed to brighten your day—just like the season itself! 🌸

Lemon Poppy Seed Cupcakes
Prep: 5 min | Bake: 20 min | Total: 25 min | Makes 12

Shopping List
Butter (½ cup)
Granulated sugar (1¼ cups)
Lemons (3 for zest + juice)
Vanilla extract (1 tsp)
All-purpose flour (2¾ cups)
Baking powder (2 tsp)
Poppy seeds (1-2 tbsp)
Salt (1 tsp)
Milk (1¼ cups)
Powdered sugar (1 cup, for glaze)

Instructions
Prep: Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.

Mix: Beat softened vegan butter + sugar. Add lemon zest, lemon juice, and vanilla.

Combine: Sift in flour, baking powder, poppy seeds, and salt. Fold in soy milk—do not overmix.

Bake: Fill liners ⅔ full. Bake 18-22 min (toothpick test).

Cool: 5 min in pan, then transfer to a rack.

Glaze (optional): Mix powdered sugar + 2-3 tbsp lemon juice + 1 tsp zest. Drizzle over cooled cupcakes. Top with extra poppy seeds or zest.

05/16/2026

“The butterfly counts not months but moments, and has time enough.”
— Rabindranath Tagore


There’s no better way to celebrate the season than by stepping into a world of fluttering wings at the Butterfly Pavilion in LA. 🦋✨

Watching hundreds of butterflies dance in the sunlight—each one a tiny, living reminder of transformation—feels like magic. It’s a chance to slow down, breathe in the beauty, and let the season’s energy of renewal sink in.

Chasing the joy (and maybe a monarch or two) this weekend…

05/10/2026

Sunrise and Stems

There’s something deeply sacred about the dark just before the early morning light approaches—especially at Roselane Farms, where the roses are just beginning to stir, their petals still glistening with dew. The air is crisp, the world is quiet, and the first rays of sun are just beginning to paint everything in gold.

Having blooms picked especially for you in this moment isn’t just about gathering flowers; it’s a ritual of presence, a way to slow down and sync with the rhythm of the earth. Each stem chosen feels like a gift from the season itself, a reminder that life is always renewing, always offering us a chance to begin again.

There’s a quiet power in this act—standing among the rows, breathing in the earthy perfume of wet soil and fresh blossoms, and carrying a piece of that magic home with you. It’s not just a bouquet; it’s a connection to something older and wilder than ourselves. The farm just before dawn feels like a sanctuary, a place where time slows and the soul remembers what it means to be alive.
Moments like this remind me how thankful I am to be able to welcome the new day.


Roselane Farms
11740 Sherman Way
Los Angeles, CA 91606
Hours of Operation
Seasonal
Saturdays 5:30 AM - 12:00 PM

05/06/2026

Spring is the season of renewal—not just for the earth, but for our bodies too. In Chinese medicine, this is the time to support the liver and the wood element, and this Roasted Artichoke, Asparagus, and Spinach Salad with Lemon-Dijon Vinaigrette is the perfect way to nourish both. Packed with seasonal greens, zesty lemon, and earthy roasted veggies, it’s a vibrant, liver-loving dish that’s as delicious as it is nourishing.

Ingredients
Salad:
1 jar (14 oz) artichoke hearts, drained and quartered
1 lb asparagus, woody ends removed and chopped
4 cups fresh spinach, washed and dried
1 cup broccoli florets, chopped small
2 tbsp extra virgin olive oil
Juice of 1 lemon
Salt & pepper to taste
Optional: Handful of sprouts for added texture

Dressing:
2 cloves garlic, minced
2 tbsp lemon juice
2 tbsp Sherry vinegar (soak chopped shallot in this for 15 minutes)
1/4 cup olive oil
1 tsp Dijon mustard
Pinch of salt

Instructions
Roast: Preheat oven to 400°F. Toss artichokes, asparagus, and broccoli with 1 tbsp olive oil, salt, and pepper. Roast for 12-15 minutes until tender-crisp.
Make Dressing: Whisk all dressing ingredients in a small bowl.

Assemble: Toss spinach with roasted veggies and sprouts. Drizzle with dressing.

Serve: Enjoy warm or at room temperature.
This dish is high in fiber, full of fresh flavors, and designed to help your body thrive this spring. A tasty way to eat with the seasons! 🌱✨

05/02/2026

The full moon in spring acts a mirror to the soul—reflecting the light of new beginnings, the wild growth of dreams, and the quiet magic of blooming under the stars. Let it remind you: you, too, are in full bloom. Carry that glow forward- the rest of May is yours to shine. ✨🌕🌸

04/17/2026

04/10/2026

It’s Q2. Some things are moving forward, others feel stuck—and that’s normal. Growth isn’t linear.

If you’ve been feeling frustrated or off track, try this simple 5-minute reset to reconnect and move forward with a bit more clarity.

04/06/2026

Roasted Beet & Fennel Spring Salad 🌿

Spring is a season of renewal—and a perfect time to support the body’s natural detox pathways. This vibrant salad is designed to nourish the liver and gallbladder, helping you feel lighter, clearer, and more energized.

Beets support liver cleansing, while fennel aids digestion and bile flow—bringing balance and ease to the system.

⸻

🥗 What You’ll Need:

• Roasted beets (3–4, sliced)
• 1 fennel bulb (thinly sliced, fronds reserved)
• 2 cups mixed baby greens
• 1 grapefruit (segmented)
• ¼ cup walnuts
• 1 tbsp pumpkin seeds

Dressing:
• Olive oil
• Lemon juice
• Tahini
• Maple syrup
• Dijon mustard
• Salt + pepper

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🌱 Simple Steps:

Roast beets at 400°F for 45–60 minutes, then peel and slice.
Slice fennel, segment grapefruit, and whisk dressing.
Layer greens, beets, fennel, citrus, nuts, and seeds.
Drizzle dressing and finish with fennel fronds.

⸻

🌼 Seasonal Support:

Looking to deepen your spring reset? Try incorporating:
• Greens + garlic soups with parsley and lemon
• Quinoa with parsley-walnut pesto, asparagus, and peas
• Roasted broccoli + cauliflower with turmeric and olive oil

⸻

Eat with intention. Let food support your transition from winter stillness into spring vitality.

04/03/2026

Celebrate the season of rebirth by crafting egg-shaped candles. As you decorate,
reflect on your intentions and their continued growth this year as the light increases and
the days become longer. Lighting your candle is a powerful act of purification by flame,
bringing warmth into your space and welcoming continued expansion through the
season.