Red Lentil creates a personalized repertoire of recipes based on food that resonates with you. Your recipe collection is designed to build cooking skills and establish foundational meals that will nourish you and your family.  
  • Our Approach

    Nourishment for Mind, Body, and Bowl

    Aligned Eating

    Red Lentil designs a recipe collection based on foods that resonate with you and that aligns with your weekly rhythm. This includes:


    -A personalized recipe collection of seven suppers


    -Shopping list

    - Staples to have on hand

    - Cooking techniques and tips

    - "7 Ways to Use" lists


    Your Food Rhythms

    Whether it's the season or a shift in life stage, foods we crave and need change over time. Red Lentil addresses your personal nourishment needs as it relates to:


    - Seasonal changes


    -Hormonal changes (pregnancy, postnatal, peri-menopause, menopause)

    -Monthly Cycles


    Food Ritual During Life Transitions

    Tap into the healing power of food ritual. Red Lentil creates a personalized meal for you and integrates symbolic foods throughout. A powerful way to mark life transitions:

    - Birth
    - New Home
    - Bar or Bat Mitzvah

    Eating with the Omer: A 7-Week Mindful Food Journey

    The seven weeks between Passover and Shavuot invite us to make the trek of leaving that which keeps us small and moving into expansion and alignment with our deepest desires and truths. Eating with the Omer joins food, body and ritual as the guides through this journey. Eating with the Omer includes:


    -Recipe Booklet

    -Food Ritual Guide

    -Weekly e-mail with themed food and body rituals

    -Community Forum

    -YouTube Ritual Videos

    -Closing Food Ritual and Tasting (optional, local)


    Cost is $36

    Video: Learn More About Eating with the Omer!

  • Eating with the Omer Sign Up

  • Purple Honey Podcast

    Purple Honey is a gathering of female voices where we explore how Jewish Wisdom and Feminine Spirituality can bring sweetness to our every day lives.

  • Inclusion, Advocacy and Innovation at the Table

    "All who are hungry come and eat."

    This month Purple Honey explores this invitation invoked at the Passover Seder through conversations about hunger and innovative approaches to solving it.

    Wait. . . Students on College Campuses are going Hungry?

    When Rachel Sumekh was a college student at UCLA, she organized a project to redirect unredeemed meal points on campus to provide food to students who lacked the resources to eat nourishing meals. 9 years later this project has grown into the organization Swipe Out Hunger, allowing university students to donate the unused funds from their meal plans to their food insecure peers. We talk with Rachel about how hunger on campus is an issue that only recently has gained attention, and the powerful cultural shifts that can happen on campus when college hunger is addressed and university resources are mobilized.

    Rachel Sumekh is the Founder & CEO of Swipe Out Hunger. The organization is a leading force in addressing hunger amongst college students. Her work has been recognized by The Obama White House, The New York Times and landed her on the Forbes 30 Under 30 list.

    Mazon: A Jewish Response to Hunger

    What are the root causes of hunger? How can advocacy and addressing policy loopholes help vulnerable populations from slipping through the cracks? How can educating and mobilizing the Jewish community and its leaders raise awareness and inspire action? We talk with Naama Haviv, Director of Development at Mazon: A Jewish Response to Hunger, about how Jewish values drive their work and how, through their strategic approach, Mazon advocates for policies that support equity.

    Naama Haviv is MAZON's Director of Development and brings more than a decade of experience in social justice advocacy, coalition-building, and international development. Previously, Naama worked Prior to joining MAZON, she served as Executive Director of Panzi Foundation USA, supporting its mission to end sexual violence against women in eastern Democratic Republic of Congo and provide holistic healing services to its survivors. Naama also served as Assistant Director at Jewish World Watch, where she directed policy, programming, and partnerships both in the US and with organizations in Chad and Eastern Congo in its work to address genocide and mass atrocities worldwide. She has created and managed educational programs for Relief International, connecting students from the US to students in Afghanistan, Bangladesh, Tajikistan, and the West Bank, and she held research positions with the Institute for the Study of Genocide, the Middle East Media Research Institute, and the American Anti-Slavery Group. She earned her M.A. from Clark University’s Strassler Center for Holocaust and Genocide Studies, and graduated summa cum laude from Clark University with a B.A. in History.

  • Previous Episodes

    If you loved the most recent podcast, give these a listen.


    Jodi Balis

    Food Intuitive
    Ritual Maker
    Registered Dietitian
    Jodi Balis has been cooking in the kitchen with adults, children, and families for 15 years.
    As a food guide, she helps individuals find their food niche where meals are both practical to prepare and nourishing. 
    As a teacher, she approaches cooking and meal planning as both a technical and creative endeavor. She helps others set a strong meal foundation in the kitchen and create a cooking practice that flows and fits into busy schedules. 
     As a mother of two, Jodi designed her own kitchen so that food, family, and life are integrated into one. She finds joy in sitting around the table and eating roasted chickpeas with her 2 daughters.