When I heard that the first local Blue Zonescertified restaurant was a bakery, I was appalled. We know that baked goods, bread and sugar are primary causes of today’s chronic disease epidemic, so it didn’t make sense. Then, I met Bread and Flours. The beloved Palm Springs café is all about healthier ingredients and a strong sense of community. Owners Mark Gavigan and Kristin Ryall put so much conscious care into everything they do, you can see — and taste – the difference. Everything offered at Bread and Flours is entirely plant-based and nothing is ultra-processed. They use local, seasonal ingredients with no preservatives or chemicals. Their customers swoon for their sourdough and ancient-grain breads, which contain no sugar and are naturally lower in gluten; three days of fermenting further reduces the gluten. They offer freshly made soups, dips, salads and more, even plant-based salamis. Their baked goods contain 30% less sugar. I tried the Blue Zones-inspired lemon hummus, the tofu egg salad and a sprouted ancient grain loaf — incredibly flavorful, and the bread did not upset my glutenfree gut. I also learned that becoming a Blue Zones-certified restaurant goes beyond nutrition. The four core objectives are empowering people through purpose, education, and leadership opportunities; fostering social connection and a sense of belonging; creating environments that make healthy choices easier; and strengthening policies, programs, and practices that advance well-being. Mark and Kristin have built a strong sense of community with Bread and Flours. Beyond their adoring customers, they believe in supporting local farmers and keeping their products tied to the valley rather than shipping nationwide. They emphasize sustainability and donate leftovers to the Coachella Valley Rescue Mission. Stop by Bread and Flours and experience the difference. They are located at 2100 N. Palm Canyon Drive, Suite 105, in Palm Springs and open Wednesday-Saturday, 9 a.m. to 2 p.m. Ingredients: • 1 tbsp vegan butter • ¬⁄À sweet onion diced • 2 cloves of garlic minced • 4 oz crimini mushrooms • 16 oz white button mushrooms • ¬⁄À oz dried porcini mushrooms • 3.5 oz dry white wine • 20 oz vegetable or mushroom stock • 1 tbsp chopped rosemary • 1 tbsp chopped thyme • 11 oz silken tofu (drained) • A generous pinch each of salt and pepper Toppings: • Extra chopped herbs • 2 oz crimini mushrooms In a large pot, melt the vegan butter over medium heat. Add the diced onion and cook for approximately 3 minutes until it softens. Then add the minced garlic and cook for another minute, watching so that the garlic does not burn. Add 4 oz of crimini mushrooms and all the white button mushrooms, stirring to coat them in the butter. Cook for an additional 6 minutes, allowing the mushrooms to soften and release their juices. Add the white wine to the pan, stirring and scraping any bits that may have adhered to the pan. Simmer for 3-4 minutes, until most of the wine has evaporated. Add the chopped rosemary, thyme and dried porcini mushrooms, stock and a generous pinch of salt and pepper. Bring the liquid to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, making sure the dried porcini mushrooms have rehydrated thoroughly. Add the drained silken tofu and blend with an immersion blender. Blend until the soup is completely smooth and creamy. Add more salt and pepper to your preference. Slice the remaining 2 oz of crimini mushrooms and sauté in a bit of vegan butter until golden brown. Season with salt and pepper, set aside. Ladle the soup into bowls, garnish with the sautéed cremini mushrooms and fresh, chopped herbs. Serve with your favorite loaf of fresh bread! www.DesertHealthNews.com January/February 2026 Exceptional offerings include ancient grain bread, lemon hummus, tofu egg salad and maplesweetened granola. Bread and Flours owners Kristin Ryall and Mark Gavigan Fresh Cuisine The Valley's Leading Resource for Health and Wellness 17 www.thymeandspacegardens.com The Coachella Valley’s 1st Kitchen Garden Company We will build and maintain your dream vegetable garden Private Residence Commercial Property Club Facilities Natalie Meyerhoff, M.Ed. Founder and CEO University of California Certi ed Master Gardener B.A. Environmental Analysis and Design Landscape Certi cation Coachella Valley Water District Active Member California Native Plant Society Proudly Serving: Rancho Mirage • Palm Desert • Indian Wells Bermuda Dunes • La Quinta • Indio 760.896.1446 thymeandspacegardens.com hello@thymeandspacegardens.com thymeandspacegardens Complimentary On-site Consultation for Desert Health Readers ($150 value; must book by 1/26/26) Bespoke Micro-Farm Concierge Services • Organic Garden Maintenance: Weekly, Biweekly, or Triweekly • Ultimate Wellness and Health Upgrade • Expert Garden Consulting • Personal 1:1 Design + Luxury Estate Enhancements www.freshjuicebar.com Choose real food. Palm Desert La Quinta Palm Springs Indio The Caribbean Bowl The Berry Acai Bowl The Tropical Pitaya Bowl @freshjuicebar Bread and Flours’ Vegan Mushroom Soup salamis. Their lemon sprouted flavorful gluten- soups, dips, Their The fresh ingredients make this soup one of the best we’ve ever had. My husband said I outdid his Nonna (best compliment ever!). Highly recommend using garden or live herbs, and use only silken tofu, not firm, for the creamy finish. Blue Zones PS Certifies First Restaurant By Lauren Del Sarto
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