This skin-loving Watermelon and Jicama Salad is super juicy, crunchy, refreshingly sweet and packs a wee bit of heat. 

Cheers to the warmer months and refreshing drinks to cool down like this Tequila Cucumber & Basil Smash Cocktail. 

Restore your GLOW + soothe inflammation with this superfood Lemon Chia Seed Pudding! Lemon lovers, and soon to be lemon lovers you will fall hard for this bright and delicious pudding. Super easy to whip and and have for breakfast the next morning or a mid-day snack.

GLOW Foods:

Chia Seeds - rich in omega-3 fatty acids and omega-6 acid will help restore the skin's moisture barrier, soothes inflammation + fights free radicals

Lemon - loaded with antioxidants, magnesium + vitamin C to boost immunity and help trigger collagen production

Turmeric - antioxidant + anti-inflammatory helps reduce inflammation and boost collagen production

Honey - antibacterial + natural humectant to. help keep the skin moisturized and glowing

Ingredients needed:

1 cup nut milk

1 lemon juiced + zest

1/4 cup chia seeds

1-2 tbls honey or maple syrup

1/4 tsp turmeric

1 tsp vanilla

pinch salt

Whisk all ingredients together, place a lid and place in the refrigerator over night. Serve up.

ENJOY!

Love + Eat Well,

by Natalie

We make these quick pickled onions every few weeks to keep handy in the fridge.

We add these to salads, wraps, tacos...you name it!

This Spring Arugula + Shaved Asparagus Salad is so fresh and the perfect little salad to make any night of the week. Tossed in a lemon vinaigrette and topped with parmesan shavings. I love the shaved asparagus in here, it just lands so nicely and keeps you coming back for more. We make a lemon vinaigrette but you could simply squeeze fresh lemon juice and drizzle extra virgin olive oil for a lovely dressing as well. Toasted pine nuts are also a nice addition if you have some on hand.

INGREDIENTS

1 bunch of asparagus shaved 

2-3 handfuls of fresh arugula

1 lemon juiced

1/4 cup EVOO

1 tsp brown mustard

1 clove garlic chopped or grated

S + P

Parmesan shaved

HOW TO

Trim the ends off your asparagus and shave lengthwise down the stalk. Place on a sheet pan, drizzle with olive oil, and toss with s+p. Broil a few minutes until it just starts to turn brown on the tips. Remove and let cool.

Add your arugula to a bowl, and sprinkle with sea salt.

Grab a small bowl or jar to add the lemon juice, EVOO, s=p, and mustard. Mix well.

Once the asparagus has cooled place on the arugula and pour dressing over, toss well. Top with your shaved parmesan.

ENJOY!

Love + Eat Well

Immune Boosting Massaged Kale Salad 

I've been making some variation of this massaged kale salad since my diagnosis with multiple sclerosis July 2nd, 2014. It never gets old and can varied so greatly with ingredients and dressings. This version is all healthy fats, a rainbow of raw veggies, tons of immune boosting properties bursting with flavor! I highly recommend investing in an immersion blender for your kitchen, it makes whipping up dressing a cinch. I choose organic ingredients and local whenever possible to avoid glyphosate, a known toxin sprayed on fruits and veggies, to reduce circulating pesticides in the blood. I feel this is one of the most important things we can do to support a healthy clean living lifestyle.

It's worth noting, if you are healing your gut eating a bunch of raw veggies can cause bloating so you may want to start with more cooked veggies until your gut begins to heal. You can sauté the kale in avocado oil with the garlic, onion and seasonings. Maybe adding a touch of bone broth, followed by the beets, cauliflower, and avocado. Drizzle some of the dressing, sprinkle with seeds and a dollop of sauerkraut. 

{This recipe will serve 2 people}

Dressing Ingredients:

1/4 EVOO

1/2 Fresh Lemon juiced

2 Garlic cloves

1 Tbls Tahini

1-2 tTbls Nutritional yeast

S+P

Pinch Dried Chili flakes

How To:

Place all ingredients into a mason jar and whizz it up with an immersion blender. No immersion blender? Through into your regular blender. Add a splash of water to get the desired consistency.

Bowl Ingredients: 

6 cups chopped Kale

1 cup Curry roasted cauliflower 

1/4 cup Red Onion

1/2 Cucumber

1/2 Avocado

Cooked Beets ( I love the ones precooked from Love Beets)

1/4 cup Sauerkraut

Raw Pumpkin + Walnuts

How To:

Place your kale in a large bowl and pour your dressing in. Using your hands, get in there and massage the kale distributing the dressing and starting to break down the fibers of the kale. The kale will begin to shrink, keep going until you have massaged it until it is reduced by half.

Next toss in your other ingredients and ENJOY!

This salad can be made ahead by massaging the kale less and placing. in a mason jar and layering the ingredients in, seal tight. Should last well in the fridge for a few days!

Options to add:

Egg

Quinoa

Salmon

Chicken

Olives

Kimchi

Brussels

Tomatoes

Peppers

Chickpeas

Pomegranate Berry Smoothie

for glowing radiant skin!

Read the GLOW Food benefits of pomegranates

• 1/2 cup pomegranate seeds (or 1/2 cup pomegranate juice if seeds are not available)
• 1 cup frozen mixed berries (you can use strawberries, raspberries, or blueberries, or a mix)
• 1 banana, preferably frozen for creaminess
• 1/2 cup plain Greek yogurt or a non-dairy alternative for creaminess and protein
• 1/2 cup almond milk or any milk of your choice (adjust based on desired thickness)
• 1 teaspoon honey or maple syrup (optional, for sweetness)
• A few ice cubes (if you're not using frozen fruits)

1. Prepare the Pomegranate:
   • If using pomegranate seeds, you can keep them whole or blend them for a smoother texture. If using juice, measure out 1/2 cup.
2. Blend:
   • Add the pomegranate seeds or juice, frozen berries, banana, yogurt, and almond milk into a blender.
   • If you prefer a sweeter smoothie, add honey or maple syrup now.
3. Blend Until Smooth:
   • Blend on high speed until everything is well combined and smooth. If the mixture is too thick, add a little more milk or water. If too thin, add more frozen fruit or ice.
4. Adjust Consistency and Taste:
   • Taste the smoothie. If you want it thicker, add more ice or frozen fruit; if it needs to be sweeter, add a bit more sweetener.
5. Serve:
   • Pour into a glass, garnish with a few extra pomegranate seeds or a berry if desired, and enjoy immediately for the best flavor and texture.

• Texture: For a smoother drink, blend the pomegranate seeds first before adding the other ingredients, or strain the juice if using whole seeds.
• Variations: You can add spinach or kale for a green boost, or include chia seeds for extra fiber and omega-3s. For a tropical twist, replace berries with mango or pineapple.
• Storage: Best consumed fresh, but if you need to store it, keep in an airtight container in the fridge for up to 24 hours. Shake or stir before drinking as separation might occur.

• A sharp knife
• A large bowl
• A spoon or wooden spoon

1. Prepare Your Workspace:
   • Place a large bowl in your sink or on a countertop where you can manage any juice splashes. This will help contain the mess.
2. Cut Off the Top:
   • With a sharp knife, slice off the crown (the top part where the stem was) of the pomegranate. Cut about 1/2 inch deep to expose the seeds inside.
3. Score the Skin:
   • Look for the natural sections or ridges on the pomegranate. These are white pith lines that divide the fruit into sections. Make shallow cuts along these lines from the top to the bottom, but only cut through the outer skin and a bit into the white pith, not all the way through to the seeds. You'll typically make 5-6 cuts.
4. Break Apart:
   • Gently pull the pomegranate apart along the cuts you've made. If it doesn't separate easily, you can widen the cuts slightly.

1. Remove Seeds (Method 1 - Water Method):
   • Fill the bowl with water. Submerge one section of the pomegranate in the water and start breaking it apart with your hands. The seeds will sink to the bottom, while the white pith will float. This method reduces juice splatter and makes separating the seeds easier. After loosening all the seeds, skim off the floating pith and strain out the water to collect your seeds.
   
   
   Alternative Method (Method 2 - Tapping Method):
   • If you're not using water, hold one section of the pomegranate cut-side down over the bowl and use a spoon or the back of a wooden spoon to tap firmly on the back of the fruit. The seeds will start to fall out into the bowl. Rotate the section as you tap until all or most seeds are dislodged.
2. Clean Up:
   • If you've used the water method, you'll have less to clean up. Otherwise, quickly dispose of the skins and pith. Wash any juice off your hands and tools immediately to avoid staining.

• Wear an apron or old clothes since pomegranate juice can stain.
• Use a sharp knife for cleaner cuts through the tough skin.
• Do this task in the sink if possible, for easy cleanup of any juice or bits.
• Save the juice: If you get juice in your bowl, don't throw it away. It's delicious and nutritious; you can drink it, use it in recipes, or freeze it for later.