The Goods

For the Cornmeal crust

½ cup cornmeal

⅓ cup sweet rice flour

¼ cup gluten free oat flour

¼ cup tapioca starch

½ teaspoon xanthan gum

¼ teaspoon sea salt

1 teaspoon fresh thyme leaves

8 tablespoons cold Earth Balance, cut into ½-inch cubes

6-8 tablespoons ice water

For the toppings

1 cup cashews (soaked)

1 roasted red bell pepper

2 leaves Sage minced

1 lemon

2 cloves garlic

½ cup water

Handful of basil

Handful of parsley

2 red onions sliced thinly

1 sweet onion

1 tabelspoon coconut sugar

1 large or 2 small butternut squash skinned and cut into cubes

4 tablespoons Maple Syrup

1/8 teaspoon cayenne or paprika whichever you prefer

Salt + Pepper

Get Cooking

Preheat oven to 350 degrees F

First you will get your butternut squash roasting! Throw your cubed butternut squash in a roasting dish. Drizzle with olive oil and maple syrup. Then sprinkle on salt, pepper and the cayenne or paprika. Toss with your hands until evenly coated and put in oven.

Now start creating your gorgeous, golden cornmeal crust! Grab your good processor and pulse together the cornmeal, sweet rice flour, gluten free oat flour, tapioca starch, xanthan gum and pink salt.

Then add in your thyme leaves and butter. Slowly add the water a little bit at a time while pulsing. You want the dough to hold together when you pinch it in between your fingers. You do not want it to be too sticky though, just get it to the point where it holds together beautifully. Now if you want to incorporate the senses, forget the food processor and make your dough in a large bowl. Whisk your dry ingredients then add your butter and thyme and drop the water in a bit at a time and mix with your hands. This is my preferred method as it really allows you to feel the dough.

Form the dough into a flattened disc and wrap in a tea towel or plastic wrap. Pop in the refrigerator for 30 minutes or up to an hour.

Lightly flour a piece of parchment paper with cornmeal and place the dough on top. With a second piece of parchment paper on top, roll the rough into a nice round to fit a tart pan. Remove the top piece of parchment paper and flip the round over into the tart pan, pressing down on the bottom and sides. Carefully peel back the second piece of parchment paper and trim/press the edges. Chill for 10 minutes.

You will bake this beauty for about 20 minutes before adding your filling.

Cashew cheese and caramelized onions

Add your soaked cashews, roasted bell pepper, sage, lemon juice and zest, garlic and water in a high powered blender like a Vitamix. Blend until smooth and creamy. Add salt and pepper to taste and more herbs or lemon juice depending on what you enjoy! Remember to cook with all of your senses.

Now to caramelize your onions. Slice your red and sweet onions thinly and put in a large saucepan with a couple tablespoons of warmed olive oil. Once your onions hit the pan add some salt and pepper. When your onions begin to become fragrant add in your tablespoon of coconut sugar. Now let your onions work their magic. Low and slow on medium/low heat for 30-35 minutes.

Now to assemble your pizza. Get your par baked crusts and top them with cashew cheese. Now add your roasted butternut squash and then top with caramelized onions and more cashew cheese. Bake for around 30 minutes depending on your oven. When you get the pizzas out top with freshly cut basil and parsley. Serve and enjoy!

The heavens parted the sky when Summer and her husband Mike brought organic juice to Sedona. A much needed addition to the town, this rainbow bright market full of fresh and easy became our go-to place for finely picked whole food sustenance during our stay. An ideal place to grab and go or sit and refresh outside on a picnic table placed within a welcoming planted garden. The menu includes cold-pressed juice, mylks n’ cold brew, smoothies and small bites, including a must order acai bowl. Pretty sure we can guarantee you’ll be stopping here multiple times during your visit so make sure and tell them HOC sent you!

What inspired you to open a juice bar?

Many things and many people. Its been in my heart for years. I have vision boards and manifesting journals loaded with juicey stuff! I was catering an event for Marianne Williamson about a year ago when she was campaigning. After the event something inside of me shifted, It was like that event was what I needed to get into high gear, just being near her inspired me! I had been stagnating a bit, not living my truth and working solely online. I felt so alive working with people again, I felt the calling to merge healthy eating and lifestyle with mind-body awareness, I told my husband that day that I didn't know what was going to happen but it was big. From that point on I had clarity and refined my plan of action.

Why Sedona?

I grew up in Sedona, I found my soulmate in Sedona, I birthed my son in Sedona. It is sacred to me. It happens to be the home to a lot of beautiful people who understand and appreciate the power of healthy food and organic juice.

How did you get into health food?

My mom and dad we're very into health food. Growing up, I was surrounded by it... Carrot juice, wheatgrass, saunas, enemas, they were total hippies and totally into it all! My mom was doing coffee enemas way before they we're trendy wink emoticon They lived off the grid on a farm where they grew their own food and built their house with no electric tools...

For a while I veered off from what I grew up surrounded by. I went to collage, I tried on a couple masks, healthy food and inward connection led me to shedding the masks and letting my true self shine through. It led me to healing both mentally and physically.

I always new I wanted to work with people and food in some capacity, but it wasn't until working for Matthew Kenney that I was able to find the confidence to really do it. Teaching at his academy forced me to meet my shyness and insecurities. I'll be forever thankful for that exerience.

What event in your life has brought about the greatest life-change? Having my son Henry. Everything changes when you help create life. He brought me to a new level of patience, responsiblity, of self-awareness and inspiration. The moment I conceived I new it, I felt fully connected to myself and god for the first time in years. Children are our best teachers.

Who inspires you?

So many people! I'm very inspired by other woman entrepreneurs, I'm inspired by people doing their best to be their best! I'm inspired by people with clarity.

What is your mission?

To help as many people as possible feel the positive effect of plant-based eating, positive thinking and full body love.

What is your dream meal?

The best gluten free crust (not the cardboard kind) pizza with truffle oil, mushrooms and arugula or a croissant from Tartine. But really, I truly love watermelon, a whole watermelon to my self, that is a hydrating super meal that nature has perfected.

What is your favorite thing on your menu?

I love our Avocado Toast, it has a spicy chipotle dressing on it that just makes everything perfect. Our "Sex in the Desert" Smoothie is epic, it make what our Golden Milk which is loaded with turmeric, my ultimate favorite superfood right now!

If you knew the world was going to end tomorrow, what would you want to do today?

Do everything my son wants to do, connect with each person with total presence, breath deeply, sleep under the stars.

What is your ultimate vision for Local?

Local is a springboard for a transformational lifestyle brand. We are in the midst of opening another location on the East Coast . We will also be launching a line of products that will be incredibly nourishing and accessible for people who are making the transition to plant-based eating. There is so much on the table right now, trying to take it slow and grow naturally but also use the inspiration that is abundant right now!

If you could give one gift to your child, what would it be? To know that there is beauty in every moment, feeling, thought, emotion. To not judge anything as bad or good, to simply feel, process and thrive. I would love this for my son, for myself, for all humans.