Catherine Epstein, founder of the Living Lotus Group, is an experienced guide and instructor in meditation and mindfulness practices as well as an author of The Divine Dining Method, Reiki Master of the Traditional USUI Method, Graduate Gemologist of the Gemological Institute of America (GG), and Certified Transformational Life Coach (CPC).

Motivated by the desire to make a difference, Catherine’s purpose is to help others transform their lives: whether through her weekly meditations, workshops and sound healing sessions or through the one-on-one experiences of individual reiki and life-coaching. Catherine’s life work is to reconnect others with their own hearts, aligning them with their soul’s path and their own divine intuition – a calling that manifested in Living Lotus Group, founded in 1989 as Artisan’s Well.


Catherine has written and developed several books and online courses, including "Enter Into Stillness," “Gateways of Inspiration” and “The Divine Dining Method" and "Under the Oak.” In addition to the weekly meditations she holds at the Sea Cliff Wellness Center and her Woodbury location in Absolute Yoga, Catherine has led meditations and taught workshops for hundreds of people over the years, at public venues and private events alike.


She has performed crystal singing bowls and sound healing meditations at yoga studios, private retreats, as well as at the Open Center in NYC and in a private staff class at the Omega Institute in Rhinebeck, NY.

Living Lotus Group is a dynamic resource for transformational tools of spiritual growth. A New York-based company rooted in holistic healing and mindful living, Living Lotus Group provides classes, workshops, and meditations; one-on-one and group services such as life-coaching, reiki, and sound healing; and artisanal jewelry, healing stones, crystal kits and more through its retail branch, Jewels of the Lotus.  Check out her website at



Tomato Sauce



4 cups chopped onion

1 cup chopped green peppers

½ cup olive oil

¼ cup, plus 2 Tbs. finely chopped garlic

16 cups peeled and diced tomatoes

¾ t. sea salt

½ t. pepper

¼ t. red pepper flakes

1 Tbs. fresh oregano

½ cup chopped fresh Basil


Heat olive oil in large pot.  Add onions and sauté for 5 minutes. Add the peppers and garlic, and continue sautéing for 10 minutes, allowing the onions and peppers to caramelize. Meanwhile, using a fork inserted into one end of a tomato, hold the tomato over a high flame, rotating it around, until the skin becomes charred. This will allow the tomato to be easily peeled. Once peeled, dice it up into large chunks. Continue with all of the tomatoes until you have 16 cups.  Add the tomatoes to the pot, and let simmer for two hours, stirring occasionally, making sure it is not sticking to the pan.

Add the salt, pepper, oregano and basil, and continue cooking for another hour or two. The longer you cook it, the thicker and richer it will become. Cooking it less will give you a lighter, fresh tomato flavor.


Serve over your favorite pasta, or use on a pizza!