Jeannette Root

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Bay Area, CA

Member Since MARCH 30, 2020
Social Audience 84K
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the fact that i get to love you forever 🥹 biggest thank you to @shannonyenphotography for capturing these moments 🫶🏼

can’t stop thinking about these weekend eats 😀 happy monday 🫶🏼 if you’re in the bay, @fava_onvine and are a must

seedy chocolate chunk rawnola topped with fruit and a pour of nut milk — so good! 2 cups sprouted oats 1 1/2 cup dates, pitted 1/4 cup flaxseed 1/2 cup raw pumpkin seeds 1/3 cup shredded coconut 1/2 bag @hukitchen salty gems (code SWEATY for 20% off sitewide for a limited time) pinch sea salt blend everything except chocolate in a food processor. add chocolate and pulse a few times. store in an airtight container and enjoy whenever with whatever. i’m obsessed! inspired by @samanthainperson

photo plop from such a lovely weekend 😌

BLUEBERRY SUPERFOOD CHOCOLATE CUPS for a sweet fix with a whole lotta goodness 1 cup chocolate chips 3 tbsp peanut butter 1 tbsp coconut oil 2 tbsp hemp hearts 2 tbsp chia seeds 1/2 cup blueberries flaky salt line a muffin tin with 6-8 lines melt chocolate chips, peanut butter, and coconut oil together in a small saucepan pour 1/4-1/2” chocolate mixture into each liner sprinkle blueberries, hemp hearts, chia, and flaky salt onto each cup refrigerate for 20 minutes then enjoy! inspired by @_afreshpurefood 💗

is there anything better than a *perfectly* cooked egg?? here’s how: boil water, carefully drop eggs into the pot with a slotted spoon and cook for 6 and a half to 7 and a half minutes (depending on how you like your yolk) immediately place in an ice bath to cool before peeling for the toast — i toasted a slice of sourdough, then topped it with mashed avocado, sliced up soft boiled eggs, red pepper flakes, fresh black pepper, flaky sea salt, and lots of dill

chocolate rawnola covered strawberries 🥲 slice some strawberries, drizzle with melted chocolate, toss some rawnola on there and enjoy! rawnola recipe in my latest reel 😗

life lately 🌸

roasted veg bowls w/ harissa tahini 🧡 inspired by my favorite dish from @livetruefood — so good here’s what you need: harissa tahini sauce (recipe below) grain of choice (i did jasmine rice) veggies (massaged kale, carrots, cauliflower, sweet potato) optional protein: tofu or chicken fresh dill chopped dates harissa tahini: 1/3 cup tahini 1/4 cup water juice of 1 lemon 1/2 tbsp maple syrup 1/4 tsp garlic powder 2 tbsp harissa (i used the one from @mina) salt to taste massaged kale: 2 cups tuscan kale drizzle maple syrup squeeze of lemon pinch salt massage kale with your hands for 3-4 minutes, until it softens for the roasted veggies: preheat oven to 400 chop veggies. line a baking sheet with parchment paper spread veggies across the prepared sheet, drizzle with olive oil and sprinkle with salt and pepper. toss to coat evenly roast for 25-30 minutes, flipping halfway meanwhile, add all sauce ingredients to a bowl & whisk until smooth add your grain, massaged kale, and roasted veggies to a bowl. drizzle with harissa tahini, and top with fresh dill, chopped dates, fresh black pepper and some sea salt

my top smoothie tip: make sure you have fats, fiber, + protein in there to keep you full and prevent a blood sugar spike 🙂 1 frozen banana two handfuls spinach 1 tbsp ground flax 1 tbsp almond butter 1/2 scoop vanilla protein 1 scoop collagen @tachepistachiomilk

a treat to make for your week — vegan walnut fudge 😛 ingredients: 1 cup chocolate chips 1/2 cup cashew butter (or any nut butter) 1 tbsp cacao powder 1 tbsp date syrup (maple works too) 1/2 tsp sea salt 1/2 cup chopped walnuts line a loaf pan with parchment paper using the double boiler method (or the microwave — 30 sec increments), melt chocolate chips and cashew butter together. stirring until smooth. remove from heat and stir in cacao powder, date syrup, and sea salt add chopped walnuts, stir, and pour into prepared loaf pan. stop with more walnuts. freeze for at least an hour before slicing store in the fridge or freezer :)

cashew butter rice noodle salad ❤️🧡 for the bowls: 8oz rice noodles, cooked 1 bell pepper, thinly sliced 2 carrots, grated 5-6 green onions, finely chopped (green part) handful chopped cilantro cashew sauce: 1/4 cup cashew butter 3 tbsp soy sauce 1/2 tbsp maple syrup juice of 1 lime 1 tbsp sesame oil 3 tbsp rice vinegar 1 clove garlic, minced 1/2 tsp ginger 1/2 tsp red pepper flakes 1-2 tbsp water to thin in a bowl, whisk all sauce ingredients together mix rice noodles, bell pepper, carrot, green onion, and cilantro together pour cashew sauce and toss to combine top with more green onion plus a little sesame seeds. serve cold inspired by @gatherednutrition’s miso peanut rainbow noodle salad 😊

gave some of these (gluten free) brownie bites to our landlord and dan was mad 😅 if that doesn’t tell you how good they are… ingredients: 2 eggs 4 tbsp butter, melted (use plant based if dairy free) 3/4 cup sugar 1/4 cup brown sugar 1/3 cacao powder 1/4 cup cassava flour 1/4 tsp baking powder 1/2 tsp sea salt 1 tsp vanilla 1/2 cup chopped chocolate (i did 1 bar) 1/4 cup chopped walnuts directions: preheat the oven to 350° line a mini muffin pan with liners (i also sprayed with oil) in a large bowl, whisk the butter and sugars until smooth add in the eggs and vanilla, and stir in another bowl, mix the flour, cacao powder, baking powder, and sea salt slowly mix the dry ingredients into the wet. stir until smooth. fold in the chocolate and walnuts distribute among the mini muffin liners. bake for 15-17 minutes (until a toothpick comes out clean) enjoy! i love throwing a couple in a bowl and topping with vanilla ice cream but that’s just me 🤗 ** these little guys can be fragile so i highly recommend using muffin liners. i tried the recipe without and had a hard time getting them out of the pan **

banana bread oat cake ! 3/4 ripe banana 1/2 cup + 2 tbsp rolled oats 1 egg 1/4 cup nut milk 1 tbsp vanilla protein (optional) 1 tbsp date syrup (or maple) pinch sea salt dash cinnamon 1/4 tsp apple cider vinegar 1/2 tsp baking soda handful chopped walnuts and chocolate chips preheat oven to 350° blend all ingredients and pour half batter into an oven-safe dish. sprinkle with 1/2 of the chopped walnuts and chocolate chips. pour in the rest of the batter, then top with the remaining walnuts and chocolate chips. bake for 24-28 minutes. until the middle is set remove, add a splash of creamer, and enjoy!

i have 2 important things for you all: the recipe for this sausage kale pasta with creamy parmesan sauce AND a giveaway with @eatseemore and @wholefoods to win a variety pack of @eatseemore sausage and a $50 whole foods gift card: like this post and tag a friend. that’s it! (winner will be notified directly on 3/23) and if you can’t wait to find out the giveaway winner, seemore is on sale now at whole foods through 3/29 #eatseemorepartner ingredients: 1 tbsp butter 2 tbsp olive oil 3 cloves garlic, minced 1 package sausage (i used @eatseemore chicken parm sausage) 3 cups tuscan kale, stems removed 1 1/4 cup heavy whipping cream 1 cup freshly grated parmesan 1-2 tbsp cream cheese (optional but i love this addition) salt & pepper to taste red pepper flakes (optional) juice of 1 lemon pasta of choice 1/3 cup reserved pasta water cook pasta according to pasta directions in a large bowl, break apart sausage until crumbly (i cut them into pieces first, then mashed with a meat masher) add 2 tbsp olive oil to a large skillet over medium heat add sausage and brown for 4-5 minutes (sausage is precooked, so we're just bringing some color to it) add garlic and cook for another minute, until fragrant remove and place back into the bowl add cream, parm, butter, and cream cheese to the skillet. heat until the mixture thickens, about 4 minutes, stirring often add salt, pepper, lemon juice, and kale. stir until the kale is wilted. add the sausage and pasta, and a pinch of red pepper flakes stir to combine, serve, and enjoy! ***if needed add pasta water 1 tbsp at a time to thin sauce

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