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#BoMaLiving / the barefoot bohemian

High Vibrations with The Barefoot Bohemian || Chapter 4

High Vibrations with The Barefoot Bohemian || Chapter 4

Getting Figgy With It

Move over avos, there's a new toast in town and it's sooooo easy to make! This recipe will also soothe that little sweet tooth you might have without eating empty calories.
What You'll Need:
2 pieces fresh local toast (For all the babes in San Diego, check out Prager Bros)
1 cup Kite Hill vegan vanilla yogurt
2-3 fresh figs, sliced
handful of pistachios
drizzle of honey (agave for vegan)
Slice toast and spread vanilla yogurt evenly on top
Place sliced figs, pistachios on top and drizzle with honey and enjoy!
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High Vibrations with The Barefoot Bohemian || Chapter 3

High Vibrations with The Barefoot Bohemian || Chapter 3

Floral Summer Salad Rolls

Fresh rice papers rolls are one of my favorite things right now!  They are a simply delicious (and visually stimulating) combination of fresh vegetables, herbs & rice paper.  We are having a heat wave here in Southern California and all I can think about consuming is cooling, light and refreshing foods so these have been the perfect food!  They have to be one of the easiest ways to eat “salad” and are perfectly portable for the busy momma's or professionals on the go!  While I knew that I loved veggie spring rolls, I was surprised to see my best friends daughter (that's 2!) devouring them with such enthusiasm. Pair these crunchy delights with my perfect peanut sauce and serve!
1 package rice paper spring roll wrappers (available at any Asian market or Trader Joes)
1 package sunflower sprouts 
1 red & yellow bell pepper, cut into strips
1 hothouse cucumber, sliced
1 avocado, peeled and sliced 
1 cup shredded carrots
1 cup thinly sliced purple cabbage
Any local edible flowers (I used pansies)
Fresh mint and/or basil (Thai basil recommended, that's what I used)
Jenny's Perfect Peanut Sauce- Recipe below (or you can buy Whole Foods Market Peanut Coconut Sauce thats delicious)
Jenny's Perfect Peanut Sauce 
4 oz ginger juice
5 oz olive oil
3 oz apple cider vinegar
4 oz tamari
5 oz agave
8 oz unsweetened peanut butter
1/2 tbsp sesame opil
cayenne to taste
Fill a wide bowl with at least an inch of warm water.
Dip two rice paper wraps (to prevent breakage, trust me) in the water and let soften 5 to 10 seconds. Remove from the water and lay on your work surface.
Place a handful of the greens toward one end of the soaked wrap. Top with the other veggies and herbs. 
Pick up the end of the rice paper closest to your mound of veggies and tightly wrap it over the veggies. Grab each end and fold over like a burrito, or you can leave "open ended". The paper will stick to itself. Continue wrapping the roll until sealed. Continue making the rolls this way until you’ve made all you want or are out of ingredients. Store the rolls covered in the refrigerator until ready to eat. Enjoy with peanut sauce.
These spring rolls are naturally vegan and gluten-free.
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High Vibrations with The Barefoot Bohemian || Chapter 2

High Vibrations with The Barefoot Bohemian || Chapter 2

The Perfect Summer Mezze

This 5 minute Mezze is plant based and the perfect platter for your next summer gathering-
If you're not familiar with mezze, it is basically a bunch of small plates for sharing, often like an appetizer portion.  It's the perfect (and easy) way to create a fun platter for 2-20!
Designed for grazing, long visits, laughter and loved ones, this communal shared platter will please your girlfriends for that next wine Wednesday, goddess gathering or just a Friday night in.  You really can mix and match any items you wish.  For this one, I chose a few of my faves that are easy to source and so yummy.  
sliced cucumbers
cherry tomatoes
baba ganoush
marinated artichokes
and... olives
You can never have enough olives.  Put a little pita and crackers on the side and you have the perfect mezze!  
The best thing about it is you can source everything from the store.  I love making things from scratch, but it is not always realistic.  I have included a super easy homemade hummus recipe.  Other than that, no cooking, no prep.  Just source, style, serve and enjoy!
5 minute home made hummus
1 15-ounce can chickpeas, rinsed 
1 clove garlic 
1⁄4 cup olive oil, plus more for serving 
2 tablespoons fresh lemon juice 
2 tablespoons tahini 
1 teaspoon ground cumin 
kosher salt 
1/4 teaspoon paprika
In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini, cumin, and ¾ teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.
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