EP24: "The Simpler, The Better" Nicole Berrie


Nicole Berrie’s career first began in the fashion industry at Elle Magazine and later as associate features editor at Vanity Fair. Seeking to find a bridge between her personal interest in healing and wellness and a high-end editorial concept, Berrie founded bonberi.com in 2013 featuring the wellness regimens of designers, models, chefs, influencers, along with her original plant-based recipes.

In September 2018 she opened Bonberi on Bleecker, a plant-based cafe in New York’s West Village featuring grab-and-go vegan dishes and an array of juices and smoothies, as well as a curated selection of holistic, non-toxic retail.

During our conversation Nicole shares her experience in transitioning into a plant-based and food-combining lifestyle, and how taking this path has allowed her to thrive as a mother of two, and a pioneering wellness advocate.

You can find Nicole on Instagram @bonberi, in her beautiful shop on 384 Bleeker, and all her abundance of delicious recipes live on her website bonberi.com


dressing ingredients:

2-3 cloves of smashed garlic

1/4 cup olive oil

1/4 cup cold filtered water

2 tablespoons of sunflower seeds or raw pumpkin seeds

3-4 leaves of dulse seaweed (the whole leaves)

juice of 1 lemon

1 handful of fresh parsley leaves

1 tablespoon of Tamari sauce

2 tablespoons of Dijon mustard

freshly cracked black pepper

sea salt

optional: 2 teaspoons of nutritional yeast

Combine all ingredients in a food processor and high-speed blender. Include 1 teaspoon of nutritional yeast if using. Blend until creamy. Season with salt and pepper to taste. (I like it super peppery.) Pour over chilled chopped romaine leaves, crack more black pepper over and sprinkle with remaining nutritional yeast. Toss and serve.