Hi friends!

My name is Brittyn & I’m the dietitian behind Local Roots! I am based in San Francisco, CA sharing my passion for local & plant-based nutrition. xoxo

Lavender Coconut Milk

Lavender Coconut Milk


Lavender is one of my very favorite smells/taste hands down. I use lavender oil on the reg for calmness and focus (my favorite brand: Eden's Garden). If there's lavender scented laundry detergent, soap, shampoo, whatever.. you can guarantee that's the one I have. Recently I bought lavender infused witch hazel and have been using it on my skin each night.. TOTAL life changer! 

Lavender has tons of health benefits ranging from reducing anxiety & stress, aiding sleep issues, helping with skin problems (due to it being anti-inflammatory), and it even has antiseptic qualities (it was used back in the day for wound healing and injuries). 

Last month in San Francisco, I stumbled into the cutest juice/smoothie bar, Native Co Food + Juice in SoMa that had the 'Smooth Lavendator' smoothie made with banana, date, lavender infused coconut milk, and coconut
water. OBVIOUSLY with my love for lavender I had to get it! This smoothie totally changed the smoothie game and I knew I had to learn to make my own... so here I am.

Homemade lavender infused coconut milk is great used in smoothies, coffee, or is refreshing on its own! I hope you enjoy it as much as I do.



  • 4 cups hot water

  • 1 cup organic unsweetened coconut shreds

  • 2 tbsp organic lavender flowers

  • OPTIONAL: natural sweetener (pitted dates, maple syrup, agave, etc)



  1. Add hot water and coconut shreds to high speed blender (I use Vitamix)

  2. Blend for 3-4 minutes until thick and creamy

  3. Add lavender flowers and blend for 1-2 more minutes

  4. Put nut milk bag over a large mixing bowl. Pour milk and strain

  5. Pour strained milk into a glass bottle and cool in refrigerator

  6. Save pulp in the bag and freeze for future smoothies

  7. Milk keeps in fridge for 5-7 days. Use in smoothies, coffee, or drink by itself. Enjoy!

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