My Day on a Plate: Julie Piatt aka SriMati
A true spiritual wellness warrior, Julie Piatt aka “SriMati” is an author, podcast host, plant based chef, motivational speaker, meditation guide, yoga teacher, and singer. At the core of all of Julie’s offerings is an opportunity for an expansion of our perspectives so that we all may realize our life purpose. Living from a deep place of devotion SriMati guides others to remember their spiritual nature so that they too can experience the full presence of existence. We admire Julie's determination and willingness to spread a wholesome message to others and wanted to get to know her a little better, so we sat down with Julie and asked what her day looked like on a plate.
Julie's day on a plate...
The very first thing I do in the morning is a warm water flush! drink 36 ounces body temperature warm water, I fill a jumbo glass 3/4 full with filtered or spring water and then top off with hot boiling water. The water must be very warm to match your internal body temperature. Drink it all at once without stopping. This tip is invaluable for ensuring elimination- the most important part of healthy diet and living. It also helps clear the body of toxins.
Tea ceremony aged puer & chanting - aged puer is fermented tea leaves from very old trees. It is said that the veins in the leaves carry the messages from the trees.
Divine Cacao Latte. This is a superfood hot morning drink that is filled with antioxidants and healthy fats and protein. I make mine with raw cashews, coco butter, raw cacao powder, vanilla bean, and three specialty dates. Combine them with hot water and blend in your Vita-mix. No need to strain it. This has become an offering to my soul. Raw cacao also has a bit of a kick to it. After experiencing this, you will never miss caffeine.
A frequent spread for my lunch is a beautiful board of various nut cheeses. Sprouted almond goat cheese, smoky cashew cheddar and aged cashew brie are filled with protein and give me an energy boost mid day. These cheeses are rich and cruelty free compassionate cheeses are divine. I love them so much that I created a cookbook called “This Cheese Is Nuts!” It has over 80 recipes including an allergy and nut free section.
I have five kids and my husband is an athlete so I have to feed a tribe! My plant based dairy and gluten free free lasagna is really hearty and filling! It’s made with almost raw tomato sauce, walnut pesto, almond ricotta, fresh spinache and potato noodles.
Raw superfood pies are desserts that feed your body temple. I created this Matcha pie for Tea Master WuDe, a buddhist monk and friend.
Before bed and at least 30 minutes after I have eaten dinner. I enjoy having two pieces of whole fruit along with some fresh mint tea. The fiber is essential for me to ensure healthy elimination in the morning.
Recipe: Divine Cacao Latte
- 2 cups boiling water
- 1/4 cup raw cashews
- 1 tablespoon coca butter
- 3 fresh pitted dates
- 1 teaspoon vanilla or vanilla bean
Place all ingredients in a Vita-mix or high powered blender. Process for one minute. Enjoy!
Recipe: Matcha Raw Pie
- 2 Cups raw walnuts
- 8-10 Medjool dates
- Pinch of sea salt
- 1 Teaspoon coconut oil
- 2 Cups soaked cashews
- 2 15oz Coconut milk -
- 1 Cup light agave
- 1 Tablespoon Organic Matcha Green Tea Powder
- Handful of Mint for Garnish
- Soak the dates in filtered water for at least 30 minutes. Remove the pits and set aside.
- In a food processor, pulse the walnuts until mealy in texture.
- Add the Celtic sea salt and pulse again.
- With the motor running, drop the soaked putted dates in one at a time until the dough balls up on the side of the bowl.
- Lightly oil a 13” springform pan with coconut oil. Press the nut/date mixture into the bottom of the pan evenly. Place in the freezer.
- Refrigerate coconut milk until liquid separates from coconut, and then drain the liquid.
- Add coconut milk, soaked cashews, agave, and matcha powder to a Vitamix. Blend on high until the mixture is smooth.
- Pour into springform pan and freeze for at least 4 hours. Remove from freezer 30 minutes before serving and garnish with mint leaves.