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Willow Spa Intro

and step into a world of healing and relaxation.

Willow Spa is a Tropical Asian influenced Wellness Spa, offering personalized, effective and unique treatments not found elsewhere in Los Angeles. You will be transported to a tropical setting complete with exotic, fragrant flowers, the sound of running waterfalls, streams, and lantern lit stone walkways leading to plush day beds around a lush relaxing garden. The spa not only provides a unique, tranquil escape from the burdens of everyday life, but captures true holistic care, offering education and expert advice on health and well-being. You can be guided as much or little as you’d like along your path towards relaxation, and rejuvenation. Willow Spa’s first priority will always be to provide only the best quality treatments and staff for our clients and continue to be a model of peace and balance for ourselves and our community. We are so glad you are here to GET WILLOWIZED!

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Spring Paradise Package

60 min Zentastic Massage
45 min Pineapple Body Polish
$150

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60 min Microgreens Spring Detox Facial

$139

Latest Posts from Our Blog

Summer Cooling Salad

We are always looking for ways to include cucumber in our diet. This refreshing fruit boasts so many health benefits and is one of the foods on the zero calorie list too! Cucumbers provide a variety of nutrients, but one in particular called Silica, is particularly supportive of skin health. It helps the skin by improving hydration and elasticity and is a building block of collagen, which helps to reduce wrinkles. Cucumbers are hydrating,  help to quench thirst and act as a mild diuretic, which will help with bloat and flush out excess water weight.  They help remove harmful toxins from the body, promote optimal nutrient uptake and contain flavanoid antioxidants that prevent free radicals from building up, which can cause premature aging. Here’s a simple cucumber recipe that is also a perfect side dish to bring to a summer barbecue. Summer Cooling Salad Ingredients 1 cucumber 1 avocado ½ red onion Sesame Seeds* Cayenne Pepper Coco Aminos Method Cut cucumber, avocado and red onion into small bite size pieces. In a bowl mix the cut vegetables with sprinkles of sesame seeds and cayenne pepper to taste. Add 1-2 TB of Coco-Aminos to taste. Refrigerate mixture to a cool temperature for a refreshing salad!** *Optional: […]

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Recipe Friday – Cheesy Vegan Kale Chips

Do you guys find yourselves eating really well all day long and then sabotaging your healthy diet at night with junk food? When it’s impossible to avoid late night snacking, we try to prepare healthy snacks. Sure, kale chips are nothing new, but it’s been awhile since we made them and we almost forgot how addicting they can be. You can play around with variations on spices, but this recipe is simple and still really yummy. If you’ve never made kale chips before, one thing that we found is to make sure to start with DRY kale leaves. Otherwise, you end up with soggy chips rather than crispy ones. CHEESY VEGAN KALE CHIPS INGREDIENTS 5 large stalks kale ¼ cup avocado oil 2 Tbs nutritional yeast 1/4 tsp sea salt, or to taste ¼ tsp pepper INSTRUCTIONS Preheat oven to 275F. Grease a large baking sheet (or line with parchment paper) and set aside. Carefully remove leaves from the stalk of the kale then rip or cut kale into large pieces. Make sure your kale is dry before the next step. You can put into a salad spinner or pat down with paper towel. Place the dry kale leaves in […]

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Recipe Friday Coco-Nana Cookies

Summer is almost here! For us that means a lot more time with our kids who want sweet treats. This recipe is so easy to make and uses just 2 ingredients! It’s gluten free, vegan, and still satisfies that sweet tooth craving. Yep, you read that right…just 2 ingredients! Bananas and unsweetened organic coconut! So delicious with a crispy edge and chewy center! An easy sweet treat that pairs up well with vanilla nice-cream. Coco-Nana Cookies INGREDIENTS 2 organic bananas 1-2 cups unsweetened organic coconut (shredded or flakes)   METHOD *Line baking sheet and spread out coconut flakes to bake. Bake at 350 degrees for about 6 min. Be careful to keep an eye on them, they brown pretty quickly. *Mash up 2 bananas. *Combine mixture together slowly adding in coconut flakes to your liking. *Lightly grease a baking sheet with coconut oil spray. *Drop combined mixture by spoonful on the baking sheet and slightly flatten (for crispy edges). *Bake at 350 degrees for 25-30 min.

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Recipe Friday – Mexican Corn Salad

Happy Memorial Day Weekend! We love Mexican style corn salad, but ever since we’ve been trying to decrease our dairy intake, this salad hasn’t been the same without the cotija cheese. So, when we found this recipe by www.rabbitandwolves.com, which has vegan cotija cheese, we were so excited to try it. The vegan cotija cheese gives the salad that slightly salty taste that really fills out this dish. We hope you try this salad. It’s a great vegan side dish to bring to a Memorial Day BBQ or a summer picnic. We used canned corn, but think that roasted corn would really bring out the flavors even more and plan to try that next time. MEXICAN CORN SALAD Ingredients Tofu Cojita Cheese 1 Block Extra firm tofu 2 lbs. Kosher salt Corn Salad 3 Cans Yellow corn 1/2 C. Vegan mayo 1/2-1 Jalapeno, diced 1/4 C. Cilantro, chopped 1/3 C. Red onion,chopped 2 Green onions,chopped Juice of 1 lime 1 C. Vegan Cojita Cheese 2 tsp. Chili and Lime Seasoning(optional) Salt and Pepper to taste Instructions Make the tofu Cojita cheese first. Preheat oven to 450 degrees. Cut your block of tofu through the center on the side to make it thinner. Sprinkle with salt on […]

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