About this Event
About the book:
Sabrina Rudin knows nourishment is key in the kitchen. She believes healthy food should be delicious and satisfying, because that’s how to get everyone at the table to clean their plates—and ultimately to feel their best. Since opening organic, vegetarian restaurant Spring Café in 2013—and then becoming a mom in 2016—she has grown into a passionate advocate for raising awareness about toxins in our food, and educating people and families on how to cook, eat, and live in a better way for both themselves and the planet.
Now, in her debut cookbook, Sabrina shares the tools you need to create an attainable healthy lifestyle at home. Her methods are straightforward and easy to incorporate into your existing routines, with an ethos centered around the joy and abundance of mealtime. You’ll learn how to choose, prep, cook, and ultimately thrive on plant-based foods. These 100 recipes are both elegant and simple enough to satisfy people of all ages and palates, whether your youngest just developing their palate, a growing teen with a hearty appetite, or a busy professional.
Start off your day strong with the Fluffiest Gluten-Free Pancakes ever to exist, or if it’s a grab-and-go morning, whip up The Green Banana smoothie (Sabrina's favorite). Jazz up your next family picnic by packing Classic Tempeh Reuben sandwiches with a side of Big Italian Delicatessen Salad. Make movie night tasty with Simple Hippie Hummus with Crunchy Veggies and Tahini Drizzle and No Bake Peanut Butter Granola Bars. After a cold day, warm up with a mug of “Instant” Hot Coconut Carob. Satisfy everyone with Pam’s One and Only Vegetarian Lasagna, or throw together a Dinner Party Antipasti Board and call over your neighbors.
Healthy with a Side of Happy will inspire you to shift the foundation of the way you eat and cook for the ones you love, creating healthier, happier lives for all of you.
About the speakers:
(@springbysabrina, 50.8k followers) is a creator and entrepreneur in the food and wellness space, and the founder and owner of Spring Café Aspen, an organic, vegetarian restaurant with locations in Aspen and New York City. While living in Aspen as a snowboard instructor, she realized the town lacked a healthy café with organic, nourishing, and vegetarian options and set out to solve the problem herself. The menu was inspired by the vegetarian restaurants of her childhood, and by her mother who was a pioneer in the natural foods and juicing movement, having studied under Anne Wigmor and at the Kushi Institute.
Camilla Marcus is a chef, entrepreneur, activist, and mom of four dedicated to rethinking what it means to be a steward for our planet and future through the lens of food. A native Angeleno, Camilla’s pioneering hospitality business — west~bourne — was inspired by her California upbringing and launched as NYC’s first mission-driven, zero-waste neighborhood restaurant. Following its time in SoHo, west~bourne evolved into a collection of plant-based, zero-waste provisions for the home, expanding its mission of eating well and doing better far beyond restaurant walls.
Camilla studied at the Wharton School and NYU (MBA/JD) before completing culinary training at the International Culinary Center. Her early career spanned operations and business development at Union Square Hospitality Group, as well as culinary roles at Riverpark and Dell’anima in New York City.
Camilla has been widely recognized for her leadership and impact, named one of Fast Company’s Most Innovative People in Business, an Inc. Female Founder 500 honoree, and a member of Fast Company’s Impact Council. She is a co-founder of ROAR (Restaurants Organizing Advocating Rebuilding), a founding member of the Independent Restaurant Coalition (IRC), and a vocal advocate for equitable childcare solutions for working parents—pioneering an employee childcare partnership during her restaurant’s operation. She also serves as a contributor to the Google Food Lab think tank.
Through west~bourne, Camilla has expanded her vision of thoughtful food systems through partnerships with Oishii, Ron Finley, and MAD Agriculture. She’s become a sought-after chef and creative collaborator, hosting gatherings and experiences for brands like goop, Vogue, Revolve, Avaline, Perelel Health, and Tabayer, and working with tastemakers such as Aimee Song, Cameron Diaz, Tanya Taylor, and Whitney Port.
In 2024, she released her debut cookbook, My Regenerative Kitchen, an exploration of regenerative cooking and communal eating. Her work continues to explore how food connects us; to the land, to one another, and to the future we’re creating.
Now based back in Los Angeles, Camilla continues to lead conversations around sustainability, regenerative agriculture, and building a more equitable and nourishing food culture for the next generation.
Event Venue & Nearby Stays
1113 Montana Ave, 1113 Montana Avenue, Santa Monica, United States
USD 0.00
