Lisa Rice Lifestyle

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San Francisco, CA
Lisa Rice Lifestyle

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Nutrition & Lifestyle Coach, Plant-based/Vegan Educator, Content Creator, Climatarian. I am a former rock publicist.

I am a plant-based chef, educator, writer, yogi, animal lover, rocker, mother, and wife. I worked as a Health Coach at the Whole Foods Market Medical & Wellness Center in Austin, TX for several years and also in the Total Health Immersion program. I am a graduate of the Rouxbe Plant-based Professional Culinary Certification program. I also hold a Masters in Oriental Medicine from Emperor's College and am licensed as an acupuncturist and herbalist. I hold a certificate for nutritional counseling from the Global Institute for Natural Medicine, a certificate from the Tao Healing Arts Shiatsu Massage School of Santa Monica, and a Yoga Teacher's certificate from Yoga Works.

09/18/2026

Hetty Lui McKinnon this recipe is so unusual and delicious, and easy! 🙏🏽😋Thank you NYT Cooking for featuring so many fantastic recipes for us plant eaters! ❤️

08/31/2026

I was gifted a couple lbs fresh tomatillos, so I roasted them and made verde sauce. Enchiladas verde with a seasoned TVP and and Steve Sando and the Rancho Gordo staff Alubia Blanca beans (also gifted to me - I love my friends ❤️).

I’ll post the recipe on the website 🙌🏽

08/27/2026

My favorite use of leftover veggie bits taking up space in the drawer 😋so easy!
I used Savoy cabbage, carrot, vidalia onion, scallion, kimchi, frozen edamame and corn, and seasoned tofu (Trader Joe's teriyaki). I like to use chickpea and brown rice flours and potato starch, Kala namak, baking powder, and water for my batter and a simple dipping sauce of soy, rice vinegar, toasted sesame, and gochucharu.

06/28/2026

Amazing paella PicaroTapasRestaurant in the Mission, our pre-show dinner before 💃🏻😋💃🏻with Mom, David Rice and Kellie Hanna 🍷

06/26/2026

I had a sweet craving, so I threw together some staples: cooked Japanese sweet potatoes from my fridge (always on hand for snacking), a ripe banana, a few dates, cacao powder, vanilla, and a little miso. Blended it with a little soy milk until smooth and creamy and it made the perfect pudding with berries 😋

06/25/2026

A favorite spot in San Francisco ❤️ Women owned and run. Fabulous Happy Hour, great vibe, and delicious nourishing food 😋

06/23/2026

Finally! Soy yogurt is back and better than ever thanks to Tezza Foods 🙏🏽😋❤️

08/02/2025

Belated birthday celebration at the new Vegan cocktail bar, 💚
Fabulous food, great service and vibe!
Thank you dear Kellie 🤗🙏🏽

07/31/2025

I saw making a cake with an entire orange and I had t try it! I made it in my silicone bundt pan. Can you guess the sneaky veggie ingredient?…

07/30/2025

I made ‘s Tofu Chili Crunch with Garlic Rice. So easy and so dang delicious!! I made the sauce using my homemade cashew and tofu mayonnaise and chili crunch that was loaded with soybeans and added an extra yummy crunch to the tofu. I didn't have any broccoli or zucchini, but the cauliflower caramelized nicely in the cast iron skillet in the oven. The fresh herbs gave it a nice brightness. I had leftover cooked rice in the fridge, so I sauteed a bunch of sliced garlic in a pan, and added the rice until heated through.

Checkout Derek’s videos! Great video recipes and sweet pups ❤️

Address

San Francisco, CA
94110, 94114

Website

https://transactions.sendowl.com/stores/15779/250151

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