Embodiwork
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Holistic Bodyworker:
Registered Massage therapy
Fascial stretch therapy
Lymphatic drainage
08/30/2026
Made the MOST out of my first trip to Miami ☀️🇦🇷🌹
08/24/2026
“This is where I have come to see the work of intentional bodywork as something much more meaningful than simply reducing muscle tension or providing temporary relief from pain. When someone is given the opportunity to slow down, feel their body, notice what is happening within them, experience safe and respectful touch, and practice receiving care without having to perform or earn it, I believe they are participating in an embodiment process. The practitioner isn’t doing the embodiment for them. We are creating conditions that may help make it possible for them to return to themselves. And in turn this can create impact that ripples out beyond the individual.
I believe that when we learn to honour the body we have been given—to recognize it as something created with divine intelligence, something worthy of care rather than something to be controlled, exploited, ignored, or constantly improved—we begin to relate differently to ourselves. And when our relationship with ourselves changes, it can change how we relate to others. It can change how we understand boundaries, intimacy, responsibility, compassion, and care. It can even change how we relate to the world we have been entrusted with.”
Read the rest of my new Substack post in my bio!
08/13/2026
So many blessings on my birthday this year 🥹❤️🔥☀️
I prayed so long for all these friendships. I am so grateful for you all. Thank you for making this year such beautiful one 🫶✨
😌
✨ Homemade Tiramisu ✨
Ingredients
• 6 egg yolks (room temperature)
• 6 egg whites (room temperature)
• 500 mL Saputo mascarpone
• ⅓ cup organic cane sugar
• ¼ tsp sea salt
• 2 tsp vanilla extract
• 2-4 cups of strong brewed coffee, cooled
• ¼ cup Kahlúa (for the mascarpone)
• ¼ cup Kahlúa (for the coffee)
• Camino Dutch Process cocoa, for dusting between layers
• Ladyfingers
Directions
1. Bring the eggs to room temperature. Brew the coffee and let cool.
2. In a bowl, blend the mascarpone, ¼ cup Kahlúa, and sea salt. Refrigerate.
3. Separate the egg yolks and whites. Make sure the bowl for the egg whites is completely clean and free of any fat or yolk, or they won’t whip properly.
4. Boil a pot of water with about an inch of water. Let simmer on med heat.
5. In a stainless steel mixing bowl that fits perfectly over your pot, whisk together the egg yolks and sugar (or use a double boiler). *Make sure the bowl doesn’t touch the water*. Beat with a hand mixer until pale yellow, thick, and ribbon-like, about 5 minutes. Continue beating off the heat if needed until you reach the desired consistency. Mix in the vanilla, then fold into the mascarpone mixture. Return to the fridge.
6. Whip the egg whites for a few min until stiff peaks form. Gently fold them into the mascarpone mixture with a large spatula until smooth and fully combined.
7. Mix the cooled coffee with the remaining ¼ cup Kahlúa.
8. Assemble by quickly dipping each ladyfinger into the coffee mixture, layer in dish, spread with the mascarpone cream, and dusting generously with cocoa. Repeat the layers, finishing with cocoa on top.
9. Unfortunately, refrigerate overnight before serving.
Enjoy this highly metabolic dessert, you’re welcome 🫶
Contact me for booking info 🌸
Supporting your radiance through therapeutic massage, lymphatic drainage, and intentional holistic healthcare that helps you feel nourished, restored, and glowing from the inside out. 🤍
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Address
Toronto, ON
M6J3C3
Opening Hours
| Monday | 2pm - 9pm |
| Friday | 2pm - 9pm |