Holistic Nutrition


Do you know what it takes to break a bad habit or a rut?

We do. And it is not easy.

When you hear the word ‘Detox’, do you think diet, losing weight, or some kind of summer fad? Makes sense. I totally get you. I did too.

That is until I did a 3-week cleanse that completely changed my relationship with my body, with food, with hunger and with my own health. This was back when I studied holistic nutrition.

After offering 21-day cleanses back in Spain, I have now created a simple 1-week program aiming for the same results. Short, sweet and experiential.

This is not really the typical Detox. This is about consciousness. I am all about turning off the auto-pilot. This is a space to learn. Yes, you will learn about food, but mostly this is a space to learn about yourself.

You are fully responsible for your body, and I want you to take that power back. Turning off the auto-pilot in any aspect of our lives requires some serious self-awareness, it requieres observation and asking the right questions.

We offer you a space and time to do precisely this.

There is a massive information overload in the world, especially with regards to food. There are so many interests, fads, politics, marketing, so many contradictory messages.

The media manipulates the conclusions of scientific studies in ridiculous ways and the many studies are sponsored by major food companies, already creating a bias to what they are supposed to discover. 

Many don’t know what to believe. So many people around ask me questions or ask me for advice. Samantha, “Is this good?” or “Should I eat this?” But I realise we are all just missing a little basic information.

And most importantly of all: I don’t have the answer. YOU have the answer. Ultimately, your body knows more than any doctor, nutritionists or study. Ultimately, no matter the advice or information you learn about, the most important thing is to learn to listen to your own body.

I want to reconnect you with your body’s own wisdom. Trust me, it’s there. We just weren’t taught to listen.

Food is simply our tool. Food is what we will experiment with in the laboratory of our own bodies this week. 

Yes, this will attract people looking to lose weight or looking to feel more cleansed. And both might happen. But those will be consequences of the experience. But not the initial objective.

What the program does:

1- Educate you. This will give you some basic food knowledge so that you can make food choices with consciousness, from a place of knowledge, instead of a place of ignorance and manipulative advertising.

2- Challenges you. We want you to break our usual eating habits. We don’t want this to be easy. We need you to discover new physical sensations so you can actually FEEL something with your body, not only understand it with your mind.

3- Begin to re-educate your intestinal microflora: Our gut’s microbiome are the base of our physical and mental health. We want to starve some of the bad bacteria in our gut, and start replacing them with good bacteria. And you can learn the habits to continue to do this. 

4- Give you tools for the rest of your life: Hopefully the insight you gain from this process will give you important tools to make better food and body choices.

If you’re thinking “Yes Samantha, this sounds wonderful, but HOW will you do all of this?!”

Simple. It is a online webinar experience that lasts 7 days, with 4 live online sessions (that you can also watch later).

We do it in groups. Why? Because we feed off each other, we motivate each other and we feel a commitment and solidarity that we usually don’t when we’re doing this on our own. You are most certainly not alone. We never are.

This program is just the beginning. What happens after is up to you. It always is.

Sound juicy?

Check the next dates!

Disclosure: This program is not magic: Magic may occur, but is not bound to.

Need some recipe inspiration?

Good for: Treat, snack

Ready in: 4.5 hours (10 mins prepping and the rest freezing)
Serves: 6

Gluten free, vegetarian, sugar-free


13.5 oz organic coconut milk (398 ml)
5 Tbsp cocoa powder
1/3 tsp salt
36 drops liquid stevia extract
2 Tbsp maple syrup
1/2 tsp vanilla extract
2 tsp lemon juice
1 tsp grass-fed gelatin
Pieces of unsweetened chocolate, almond butter, roasted coconut chips to   
enhance texture & flavor (optional)


  1. Mix first 7 ingredients in a bowl
  2. Dissolve gelatin in 1 tbsp of hot water
  3. Mix gelatin into the mixture until all is disoolved and well combined
  4. Pour in popsicle molds
  5.  If you want add the unsweetened chocolate pieces and almond butter, add a little of each ingredient into each individual popsicle mold
  6. Freeze for 4 hours. Before eating them if you want to add some roasted coconut flakes you can leave the posicle out of the freezer for 5-10 minutes and then dip it in coconut flakes from a plate. Yuum!

“I believe that the greatest gift you can give your family and the world is a healthy you. ”   

Joyce Meyer

Good for: Treat, snack

Ready in: 35 minutes
Serves: 10

Gluten free, vegetarian, sugar-free


2 eggs
3 small ripe bananas
1/3 cup maple syrup
1/4 cup unsweetened almond milk
1 tsp pure vanilla extract
1 tsp baking powder
1/2 cup almond meal/flour (grind raw almonds in food processor)
1 cup oat flour (grind GF oats in food processor)
Optional toppings: pinch of cinnamon for batter, chopped nuts, rolled oats for topping


  1. With a fork mash well the bananas
  2. Whisk the 2 eggs, add to mashed banana and incorporate the rest of wet ingredients.
  3. Stir until everything is well mixed
  4. Add dry ingredients and mix batter until it reaches a homogeneous texture
  5. Preheat oven at 350 F
  6. Add a little bit of coconut oil to the baking tray, to avoid any sticking
  7. Bake for 20-25 minutes. Check it it´s ready by inserting a clean toothpick and verifying it comes out clean
  8. Take it out of the oven to cool down, share, and enjoy!

“Health is a state of complete harmony of the body, mind and spirit. When one is free from physical disabilities and mental distractions, the gates of the soul open.”   

B.K.S. Iyengar

Good for: Breakfast, snack, dinner, light meal, side dish

Ready in: 5 minutes
Serves: 2

Gluten free, vegetarian, vegan, digestive, raw


2 medium-large sized cucumbers
200 grand activated almonds (soaked from the day before and washed with clean water before using)
Black pepper and peppermint leaves to taste


  1. Chop the cucumbers into pieces to facilitate blending
  2. Add all ingredients in a blender and blend until smooth
  3. Enjoy!

“Gratitude is not just a word; it is a way of life” 

Rob Martin

Good for: Breakfast, snack, pre/post workout

Ready in: 5 minutes
Serves: 2

Gluten free, vegetarian, vegan, digestive


2 cups filtered water
2 cups coconut water
1 cup spinach
2 small green apples
4 Tbsp hemp seeds
2 Tbsp lemon- optional, if you like more sour taste


Blend all ingredients and enjoy!!

“The major key to your better future is you” 


Good for: Breakfast, snack, dinner, light meal, side dish

Ready in: 5 minutes
Serves: 2

Gluten free, vegetarian, vegan, digestive


1 large pitted avocado
2 cups almond mylk
1 small peeled, seedless cucumber 


  1. Remove the edible part of the avocado and place all ingredients in a blender. Blend until consistency is uniform.
  2. Garnish with desired seeds and/or sprouts if wanted
  3. Enjoy!

“Take rest; a field that has rested gives a bountiful crop ” 


Good for: Lunch, snack, dinner, light meal, side dish

Ready in: 10 minutes
Serves: 2

Gluten free, vegetarian, vegan, digestive, paleo


2 cups chopped purple cabbage
1/2 cup shredded carrots
1/2 cup thinly diced cucumbers
2 Tbsp apple cider vinegar
2 Tbsp extra virgin cold-pressed olive oil
2 tsp whole grain dijon mustard
1⁄4 cup macadamia nuts or other of choice
1⁄4 cup hemp seeds or other of choice
Sea salt to taste, ideally less than 1/8 tsp
Black pepper to taste


  1. Mix the vinaigrette ingredients together.
  2. Massage the salad mix with the vinaigrette
  3. Add salt and pepper to taste
    Enjoy & share!

“Whether you think you can or you think you can’t, you’re right” 


Good for: Breakfast, snack, dinner, light meal

Ready in: 5 minutes
Serves: 2

Gluten free, vegetarian, vegan


1/2 kiwi 
1/2 grapefruit
1 slice of watermelon 
4 strawberries
4 cherries
8 blueberries
8 raspberries                                                                                                                        1 small mango
Lemon juice & pinch of pink Himalayan salt (optional)


  1. Peel grapefruit, mango , and kiwi
  2. Wash other fruits properly
  3. Add lemon juice & Himalayan salt or mix with one cup of unsweetened coconut or almond yogurt. Top with any seeds or nuts for a more satiating snack
  4. Enjoy!

“Knowing Is Not Enough; We Must Apply. Wishing Is Not Enough; We Must Do.” 

Johann Wolfgang Von Goethe 

Good for: Adding to soups, vegetables, salads, gf pasta, and more!

Ready in: 15 minutes
Serves: 8

Gluten free, vegetarian, vegan,


2 cups of packed arugula 
1/2 cup cold pressed extra virgin olive oil
1 minced garlic clove 
1/2 cup almonds
Juice of 1 lemon
Lemon zest of 1/2 lemon
Sea/ pink Himalayan salt to taste
Black pepper to taste


  1. Add all ingredients except olive oil into a food processor
  2. Turn it on and chop ingredients gradually, pulsing constantly to avoid overheating of the food processor. Open the lid and use a spatula to stir well and move the ingredients that stay on the side of the base
  3. Add olive oil gradually and keep chopping the ingredients until reaching desired consistency
  4. Save in a glass, airtight container in the refrigerator. It´s usually good for 1.5 weeks. You can also freeze it (check if the glass container you´re using is safe for this)

“Peace is a daily, a weekly, a monthly process, gradually changing opinions, slowly eroding old barriers, quietly building new structures.” 

John F. Kennedy

Good for: Breakfast, snack, dinner, light meal, side dish

Ready in: 20 minutes
Serves: 2

Gluten free, vegetarian, vegan, digestive, paleo


Fresh Asparagus 
3 tablespoons cold pressed extra virgin olive oil
2 minced garlic cloves
1/2 teaspoon pink Himalayan or sea salt
1 bunch chopped thin asparagus (remove the starchy woody ends)
2 tablespoons lemon juice
2 tablespoons finely chopped cilantro
Black pepper to taste


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place asparagus in baking tray and massage all other ingredients so asparagus are well coated
  3. Bake in the preheated oven for nearly 15 minutes or a bit less, until just tender
  4. Sprinkle with lemon juice just before serving

“Gratitude breeds fulfillment. Entitlement breeds misery” 

Dr. Ben Kim