Tis’ the season for light, bright, refreshing elixirs! And while lemon is in season in my house everyday, my probiotic lemonade will not only taste delicious, it will reduce bloating, boost weight-loss, help clear your complexion, and offer all the excellent detoxifying benefits each ingredient provides! For this wonderful drink, mix:

• 2 liters water
• 1 medium cucumber, peeled and thinly sliced
• 1 lemon, thinly sliced
• 4 capsules of probiotic
• 1 teaspoon freshly grated ginger
• 10-12 spearmint leaves

Add 2 liters of water to a container. Add peeled cucumber slices, sliced lemon, freshly grated ginger, and spearmint leaves. Steep overnight in the fridge and enjoy. The taste is so refreshing and delicious. The benefits are so healing. Cheers!

Makes 2 – 4 Servings

Mindfulness bells are the coolest thing. So … in your smart phone, in the clock, set bells to go off all day to empower you in all the ways you are committed to creating! This one daily practice alone can shift your psychology in spite of the ways bad habits and social conditioning pull you out! Ding! 

CHIA SEED PUDDING

(Makes 1-2 Servings)

• 1 cup almond milk
• 1/4 cup chia seeds
• 1 teaspoon vanilla (powder or alcohol free vanilla)
• Dash of cinnamon Dash of ground ginger
• Stevia to taste

Mix your chia seeds and non-dairy milk in a bowl or Ball™ Jar. Add the sweetener (optional), cinnamon, vanilla and ground ginger. Mix (and/or shake) thoroughly and allow the seeds to gel. This process begins to happen in less than 2 minutes, but let it set for at least 15-30 minutes for the seeds to fully “hydrate.”

Top your chia pudding with fresh fruit. Serve immediately or store in your fridge.

NOTE: I make this pudding ahead of time and put it in the refrigerator for at least 4 hours, or overnight. You can also serve this chia pudding warm in the morning on a chilly day. Simply heat and serve with fresh fruit.

Enjoy!

 

Sauteed Broccoli with Sundried Tomatoes

(Makes 3-4 Servings)

• 4 sundried tomatoes
• 1 large lemon, juiced
• 1 bunch of broccoli, chopped into florets
• 4-5 cloves garlic, minced
• 1-2 tablespoons extra virgin olive oil
• 1 teaspoon basil
• 1 teaspoon oregano
• Sea salt, to taste
• Black pepper, to taste

MARINATE YOUR SUNDRIED TOMATOES. Chop your sundried tomatoes and place them into a small bowl. Juice large lemon and add to the sundried tomatoes. Allow the sundried tomatoes to marinate for 10-15 minutes to allow them to soften and absorb the lemon.

PREPARE YOUR BROCCOLI AND GARLIC. Chop your broccoli into bite-sized florets. Wash thoroughly in a colander. Set to the side. Mince your garlic.

SAUTÉ THE GARLIC AND BROCCOLI. Add 1-2 tablespoons of extra virgin olive oil to a pan and allow it to heat up over low heat. When the oil is warm, add the garlic. Allow the garlic to slowly cook in the warm oil for 2 to 3 minutes. When the garlic is fragrant and translucent, add the broccoli florets. Toss broccoli in the garlic and oil until fully coated.

ADD THE SUNDRIED TOMATO MIXTURE. Once the broccoli is coated in the garlic and oil, add the sundried tomato mixture, basil, oregano, salt, and pepper. Toss. Allow the broccoli to steam for 2 to 3 minutes, but be sure to leave al dente (firm and nearly raw to retain vital nutrients). At the end, I love to squeeze a little extra lemon over top! So delicious! Buon Appetito Sauteed Broccoli with Sundried Tomatoes! 

Makes 2 servings

FOR THE SPRING VEGETABLE NORI WRAPS:

• 4 nori sheets
• Pumpkin seed pate
• 1 cup baby spinach leaves
• 1/4 cup fermented purple cabbage
• 1/4 cup carrots
• 1/4 cup sprouts
• 1 small cucumber, sliced lengthwise
• 1/2 avocado, sliced
• 1/4 bunch cilantro, chopped
• 1-inch of ginger, shredded
• hot pepper, chopped (optional)

For the LEMON GINGER DIPPING SAUCE:

• 1 tablespoon Dijon mustard
• 1 tablespoon raw honey
• 1 tablespoon extra virgin olive oil
• 1 lemon, juiced
• 1TBSP ginger, finely grated
• Sea salt to taste Black pepper to taste

PREPARE YOUR DRESSING:

Add Dijon mustard, liquid sweetener, extra virgin olive oil, lemon juice, sea salt, and black pepper to a small bowl. Whisk until well incorporated. Set Aside.

ASSEMBLE YOUR WRAPS. Lay out a nori sheet on a clean, dry surface. Layer the pate and vegetables about 1 inch away from one of the sides. ROLL THE WRAPS. Take the 1-inch side and roll the nori sheet towards the opposite end. Try to roll it as tight as possible without tearing the nori sheet. When you roll the nori sheet to the end,  place a drop of water on the end tips to keep it closed. Slice the wraps into one-inch pieces. Serve with lemon mustard dressing… and BUON APPETITO!!