Venus Olo Sanctuary
A bowl of roasted sweet potato, broccolini, avocado and pomegranate on a yellow background

Nourishment

Food as a steady practice

Nourishment at Venus Olo Sanctuary is written, not improvised — structured guidance for energy, balance and a settled nervous system.

Cooking with the Collection

Ruby Tomato & Basil Soup

A deep red, velvety tomato soup with a quiet earthy note of beetroot.

Few things feel as comforting as a bowl of tomato soup when the evenings turn cool. Tomatoes are rich in lycopene, the pigment that gives them their red color, and cooking them gently with olive oil makes it easier for the body to absorb. A spoonful of Ruby Root beetroot powder, stirred in at the end, deepens the color and adds a soft, earthy sweetness.

Serves 4

  • 2 lb (900 g) ripe tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, sliced
  • 2½ cups (600 ml) vegetable stock
  • 3 tablespoons sun-dried tomato paste
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Ruby Root beetroot powder
  • A small handful of fresh basil leaves, plus more to serve
  • 1 teaspoon maple syrup, optional
  • Salt and black pepper, to taste

Method

  1. Peel the tomatoes. Score a small cross at the base of each tomato, place them in boiling water for 30 seconds, then into cold water. Slip off the skins and cut them into quarters.
  2. Soften the base. Warm the olive oil in a large pot over medium heat. Add the onion and cook gently for 5 minutes, then add the garlic for 1 more minute.
  3. Simmer. Add the tomatoes and vegetable stock. Bring just to a boil, then lower the heat, cover and simmer gently for 15 minutes, until the tomatoes are soft.
  4. Season. Stir in the sun-dried tomato paste, balsamic vinegar, basil and maple syrup, if using. Season with salt and pepper.
  5. Blend. Remove from the heat and blend until smooth.
  6. Finish with Ruby Root. Whisk in the beetroot powder just before serving, so it keeps its deep color. Serve with fresh basil and a thin drizzle of olive oil.

A note from Gina: For a creamier bowl, finish each serving with a swirl of coconut cream. The soup keeps well in the refrigerator for up to three days, and the flavor is even deeper the next day.

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Sweet Basil & Kale Pesto

A bright, plant-based pesto with walnuts instead of pine nuts and no cheese.

Classic pesto is made with basil, garlic, pine nuts and Parmesan. In this version, kale joins the basil for a deeper green color, walnuts bring their gentle richness, and nutritional yeast adds the savory note you would usually get from cheese. Kale offers vitamins K and C, walnuts are one of the few nuts that provide plant-based omega-3, and the whole recipe is naturally vegan.

Makes about 1½ cups

  • 2½ cups kale, stems removed and chopped
  • 1 cup fresh basil leaves
  • ½ cup walnuts
  • 2 cloves garlic
  • 1 small shallot
  • ⅓ cup nutritional yeast
  • ¾ cup extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • ½ to 1 teaspoon salt, to taste

Method

  1. Chop the greens and walnuts. Place the kale, basil and walnuts in a food processor and pulse until finely chopped.
  2. Add the flavor. Add the garlic, shallot, nutritional yeast, lemon juice and salt. Pulse again until it reaches the texture you like.
  3. Finish with olive oil. With the processor running, pour in the olive oil slowly until the pesto is smooth and glossy.
  4. Serve. Toss with pasta, spoon over a baked potato or roasted vegetables, or spread on toast.

A note from Gina: For a nut-free version, use pumpkin seeds instead of walnuts. Keep your pesto in a jar in the refrigerator with a thin layer of olive oil on top, and enjoy it within four days.