The Ranch Journal

Discover fall wellness routines through plant-based nutrition, strength training, and self-care practices.

Creating space for transition, a taste of Malibu in Hudson Valley, and a simple recipe from The Ranch kitchen.

Our favorite restorative practices, summer's best produce, and a Ranch favorite from the kitchen.

Celebrating the nature of wellbeing through time outdoors, simple ingredients from the garden, and rituals we return to each day.

Embrace the art of slowing down this spring with zero-proof cocktails, recommended reading, and five of our favorite wellness rituals.

This smoothie is all about the berries: colorful, delicious, and rich in antioxidants.

A warming, plant-forward soup that combines carrots, aromatic spices, ginger, and creamy coconut milk for a rich and comforting dish.

Made with beets, sweet potato, beans, and laver seaweed, this oven-baked patty offers earthy color and deep, savory flavor.

Made with hearts of palm and green jackfruit seasoned with dijon, dulse, and bay, these golden pan-seared cakes offer the tender texture and briny flavor of a classic crab cake.

Made with a blend of seeds, whole grains, and oats, this hearty loaf offers a rich texture and satisfying flavor in every slice.

This plant-forward take on Pad Thai features tender kelp noodles tossed in a creamy dressing of nut butter, fresh ginger, lime, and coconut aminos.