Sakara Life

www.sakaralife.com The Sakara Organic Meal delivery is a revolutionary program that cleanses and detoxes your body the way nature intended. yuck!).

The Anti-Crazy Cleanse- DailyCandy

Sakara Life is a Healthy Living company that helps its clients achieve and maintain their optimum level of health and well-being. We don't believe in counting calories or carbs (or pounds for that matter), we support our clients by revolutionizing the way they think about their food and health! No powders, no juices, no starving yourself. Just fresh, delicious, thoughtfully-prepared meals that are nutritionally designed to give your body what it needs so that it can let go of whatever it doesn't (toxins, excess weight, etc. Nature knows best. Let it do its magic and bring your body back to balance. Have questions? Want to know more? Check out our website or email us at [email protected]. We can't wait to talk to you! Namaste,
Whitney and Danielle

10/07/2026

A case for eating outside in October.

10/05/2026

Five days of plant-rich meals, made for the season and with a purpose on every plate. Swipe for a look at this week’s Signature Nutrition Program menu.

Not joining us yet? Head to the link in bio to reserve next week’s meals.

10/04/2026

For this week’s Sunday Table, the oven comes back on. A whole head of cauliflower roasted with za’atar until deeply browned, set over a spicy cilantro yogurt.

Whole Roasted Za’atar Cauliflower

For the Spicy Yogurt:  1 cup unsweetened non-dairy yogurt of choice  1 cup fresh cilantro  2 serrano chiles, seeds removed  1 garlic clove  Pinch of salt

For the Cilantro Oil:  ½ cup fresh cilantro, stems included  ½ cup neutral, high-heat oil
For the Roasted Cauliflower:  1 whole head cauliflower, leaves trimmed  4 tablespoons neutral, high-heat oil  1 tablespoon za’atar  Pinch of salt  Freshly ground black pepper

1. Make the cilantro oil: bring a small pot of water to a boil. Add ½ cup of cilantro, stems and all, and blanch for a few minutes, until softened. Transfer the cilantro to a bowl of ice water and let sit for 5 minutes to shock. Remove and squeeze out any excess water.
2. Add the cilantro and oil to a blender and blend until smooth. Strain through cheesecloth into a jar, pressing gently to extract as much oil as possible. Refrigerate until ready to use.
3. Preheat the oven to 475°F.
4. Bring a large pot of water to a boil. Add the whole cauliflower and boil for 5 minutes on each side, until slightly tender. Remove and drain well.
5. Transfer the cauliflower to a baking sheet and rub all over with the oil. Season generously with za’atar, salt, and freshly ground black pepper.
6. Roast for 25 minutes, or until deeply browned on top. Let cool slightly while you prepare the yogurt.
7. Make the spicy yogurt: add the yogurt, cilantro, serrano chiles, garlic, and a pinch of salt to a blender. Blend until completely smooth.
8. Spread the spicy yogurt onto a serving platter and place the roasted cauliflower on top. Finish with an extra sprinkle of za’atar and freshly ground black pepper, if desired.

Recipe by Madison Skye

10/02/2026

A few reasons to welcome the first chill. What would you add to the list?

09/30/2026

Everything that arrives for your five-day reset →

A reset is about more than what you leave out. It’s the care you put into every meal and the nourishment you return to throughout the day.

Our Level II: Detox brings that intention to a five-day program designed to support digestion, ease bloating, and help you feel more energized. Swipe for a closer look at what’s inside.

09/28/2026

Earlier sunsets have a bright side. After a summer of late light and later dinners, an earlier evening is your body’s cue to return to its natural rhythm. Swipe through four thoughts you might be having this week, and what to try instead. Which one are you rethinking?

09/27/2026

Signs of a well-nourished season. A few favorites from your tables as we savor our last meals outside.

09/24/2026

Better sleep doesn’t start at bedtime. It starts at the table. Swipe through three familiar evening habits and the small shifts that can help your body ease into rest. Which one are you rethinking?

09/22/2026

Some things just taste better once the air turns. Consider this your sign to eat with the season.

09/20/2026

For this week’s Sunday Table, we’re holding onto summer for one more weekend. Sweet corn and tomatoes sit on a bed of lemony coconut yogurt, with a little olive oil to help your body absorb the tomatoes’ lycopene and quick-pickled red onion for brightness. It’s the kind of salad that disappears fast at the table.

End-of-Summer Corn & Tomato Salad

For the Lemon Olive Oil Yogurt:
1 cup unsweetened coconut yogurt 1-2 tbsp olive oil
Zest of 1 lemon
Juice of 1/2 lemon
Pinch of salt

For the Salad:
5-6 heirloom tomatoes, cut into wedges
1 ear of corn, kernels removed
1/4 red onion, thinly sliced
Olive oil
Freshly cracked black pepper
Flaky salt, to taste

1. In a bowl, whisk together the yogurt, olive oil, lemon zest, lemon juice, and a pinch of salt. Set aside.
2. Remove the kernels from the cob. Heat a drizzle of olive oil in a pan over medium-high heat, add the corn, and cook until charred, stirring occasionally. Season with salt and freshly cracked black pepper, then set aside.
3. Spread the lemony yogurt onto a serving plate. Arrange the heirloom tomato wedges over top, then finish with the charred corn and thinly sliced red onion. Drizzle with olive oil and serve.

Recipe by Madison Skye

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