Shaking Up The Sauce Category with Natasha Brao of Shooka Sauce
Natasha is on a mission to celebrate different cultural flavors leading to new recipes, ideas, and conversations.
Happy 2025 - you’re probably sick of hearing that by now but I haven’t had a chance to tell you yet. I know you’re chomping at the bit to hear how my holiday break went and all I have to say is, it happened. The rest and relaxation I thought I was going to achieve was replaced by intense anxiety. Can someone who is self-employed truly reach self-actualization-level relaxation or is that a myth? I’ll definitely be figuring that out over the next 15+ years knowing that an answer does not exist.
Like all my fellow self-employed friends I cried about money and realized that even though I reached all my 2024 goals, nothing changed. Which, as you can assume, led to a bit of an identity crisis. A long time ago an astrologer told me that my chart showed that I determine my self-worth from work. My immediate reaction was you’ve got to be kidding me. The sad part is, they were right.
All of this to say, I’ll be working on who I am as a person outside of work during 2025. While I don’t believe that you need to change your entire life come January 1, the Virgo/Leo cusp in me loves a fresh start. I dusted off my journal and have been perusing Google Maps for the pilates studio closest to me, so who knows where this year will lead me.
Now, let me introduce this week’s podcast guest:
Natasha is on a mission to celebrate different cultural flavors leading to new recipes, ideas, and conversations. She has crafted a deeper meaning behind the classic Mediterranean and Middle Eastern one-pan dish, Shakshuka.
Originally from Los Angeles, she found her start in Syracuse NY through trial and error during grad school. She went on to create Shooka, a thick, chunky, tomato-based sauce meant to be served with poached eggs in a skillet with crusty bread — but you can add anything you want!
IG shookasauce | shookasauce.com
Listen to the episode: Spotify | Apple Music
Let me know what you think about the episode in the comments! 💫
It’s Dry January babyyyy! There’s plenty of podcast episodes out there where I’ve re-examined my relationship with alcohol in case you’d like to hear more of my thoughts. I don’t love the idea of viewing DJ as a month of restriction where we vilify alcohol but more of a tolerance break, a gentle reset. I’ve been drinking sparingly for the past 4mo simply because I was tired of feeling like shit. Whether or not you’re participating in DJ, this margarita will be delish spiked or not.
I’ve also got an easy weeknight dinner for you - ricotta bowls with quick pickled Lupini beans, chicken thighs, and confit tomatoes + garlic. Sounds complicated but it all comes together in 30 minutes. I created this recipe in partnership with SIMPLi for a video showing a day in my life as a studio owner!
Mango Lemonade Margarita ft. The Absorption Company
Ingredients
4 tbsp mango preserves, divided
1 orange, thinly sliced & zested
1 stick pack The Absorption Company’s Restore blend
Sparkling water
2 tbsp honey
4 tbsp coarse kosher salt
For garnish: Orange wedges
Directions
Use the back of a spoon to spread honey on a small section of the outside rim of each glass.
In a small bowl, combine orange zest and salt. Rub together with your fingers until fragrant and well mixed. Sprinkle the mixture over the honey and press lightly to adhere.
Add 2 tbsp mango preserves to the bottom of each glass.
Line the inside of each glass with a couple of thin orange slices.
In a shaker, combine the Restore blend with ice-cold water. Shake well until fully dissolved. Pour the mixture into the prepared glasses over the mango preserves.
Top with sparkling water.
Garnish with an orange wedge. Serve immediately and enjoy!
You’ll see this on socials soon!!
Ricotta Bowl with Pickled Lupini Beans ft. SIMPLi [video]
Ingredients
1 cup SIMPLi Lupini Beans, cooked per package instructions
1 cup white wine vinegar
1 cup water
4 chicken thighs, cooked as desired
1 small container grape tomatoes
1 head garlic, cloves separated and peeled
SIMPLi Olive Oil Blend
1 cup ricotta
Directions
Combine cooked Lupini beans, white wine vinegar, and water in a bowl. Chill in the fridge for ~30 minutes.
Preheat oven to 400°F. In a small oven-safe dish, combine tomatoes, garlic cloves, and a generous drizzle of SIMPLi Olive Oil. Bake for ~30 minutes or until tomatoes are soft and garlic is jammy.
Spread a dollop of ricotta on the bottom of a shallow bowl.
Top with confit tomatoes, garlic, and a spoonful of the infused olive oil.
Add cooked chicken thighs on top and finish with a few spoonfuls of pickled Lupini beans. Enjoy!
Some of my favorite goodies recently:
I can’t begin to explain how happy I am that funky socks are trending again. Middle school Lauren is feeling very vindicated and you bet I’m pulling out my archival prints. Constantly filling my cart with fun socks and these are just so fab.
This bag is just so incredibly good and there’s a reason why I click on the IG ad every. single. time. It’s chic, 100% leather, and at a reasonable price point that doesn’t make me consider my financial health for the next 6mo.
Speaking of lovely bags, this one may find a spot in my Spring/Summer wardrobe. And I saw Alivia discussing this bag and now I simply can’t stop thinking about. I bet you won’t be able to get it out of your mind either.
After seeing Aimee’s bonnet during vlogmas, I now need one. I saw this one on Etsy and I think it’s chic af. You know what, while I’m here, I have a bone to pick with whoever decides Etsy’s algorithm. If I see one more AI generated piece of art I’m going to lose it. Bring back small creators!
Even though we don’t want to think about it, Valentine’s Day is right around the corner and you know I’ve already started perusing. I love a mug and this one would be the perfect gift. If any of my girlfriends read this, no you didn’t.
A new hydration brand entered the market and I’m intrigued. Although, I do not love Stevia so I’m a bit worried I won’t love the taste. Regardless - congrats on the launch!
No link but I got a bucket of Maldon from Costco (brand new member over here, thanks Mom!) and I am reaching for it 24/7. Even in my sleep.
I listened to the first episode of Kylie Kelce’s podcast and wow I love when women just do whatever they want to do. Such a good pod.
Oh and if you’ve been a longtime reader you’ll be thrilled to know that I finally got a pinky ring. A simple gold band with a lil peridot at the center - thanks mom & dad! Sadly, you won’t get to see it until I see my parent’s over Easter because it’s getting resized to a whopping size 2. And before you ask if I played piano when I was younger, no I didn’t.
That’s all I have for you this week, 2025 is stacking up to be a chatty year on here!
ICYMI: The Cook Family of Something Sweet
xx,
Lauren (Hodgen)
Dear Citrus Diaries Host | @ citrusdiaries.studio
Citrus Diaries Studio | Creative Director
If you’re interested in working together, drop me a line: hello@citrusdiaries.com 🍊