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I promise I am still alive.

As my practice continues to grow, I am giving far more time to clients and larger nutritional projects, and less time here. I am so sorry! I have never been one to halfway write something, so when it comes to “popping in” to say hello, it has never been my thing. However, I am going to try it!

If you are a client of mine, you know how much I stress the utmost importance of the proper and optimal functioning of our digestive system. Most of us do not think about food beyond the taste, flavor, and Nutrition Facts, or labels. In fact, many individuals are so far removed from understanding how their digestive systems should function in response to food, they come to expect indigestion, heart burn, reflux, gas, bloat, and constipation as the norm. 

I have exciting news for those that do. While those things may seem “normal” in this day and age, those symptoms are all side effects of improper digestion and poor food choices and combinations and can be greatly reduced, if not eliminated.

We are a society of plenty. For most of us, “food” comes to us without struggle. Regardless of whether it is an apple from the market or street vendor, or a burger from a fast food joint or a steakhouse, there is no shortage of “food-like” substances being ingested.

But where does it all go?

Without our food sitting right out in front of us, how easy is it to forget that what goes in, must go… somewhere?

I recently traveled to Sea World in San Antonio, where, behind the scenes, I had the unique pleasure of meeting two snakes, (yes… snakes) Bud, and Mellow. I am not really a fan of snakes per se, but I seem rather brave in comparison to when I meet a spider, however small. Bred in captivity, Mellow was a gorgeous yellow albino python. An albino snake of her color would never had made it in the wild, as she would have no way of blending in with her environment. So in that sense, I was not opposed to her captivity. Her owners were very passionate about her well-being. 

photo

What’s my point? 

Leave it to me and my family to ask about the digestive process of snakes.

And here is what we learned…

  • Mellow is fed every 10-14 days.
  • She is fed a football sized “meal” (we will leave it at that) appropriate to what she would eat in the wild.
  • After she has “eaten,” she is not brought out and handled for the first two-three days following.
  • Why? Because during this phase, she is seeking out a quiet and safe place to allow her food to start to become digested.
  • During this time she is “slower,” and agitates easily.
  • She has less energy.
  • She is not as fast (i.e. she would not be able to quickly make an exit, and therefore could feel threatened).

Get where I am going with this?

Out in the wild, Mellow would not be hunting down new meals, but rather safely resting out of view, to avoid becoming someone else’s meal.

  • After this initial phase, Mellow’s food begins to make it’s way to the actual digestive process. Her body will process everything, fur, bones and all. Ick.

How do her caregivers know when she is ready for her next meal?

She poops.

Yes. Snakes poop also.

Call me crazy, it is not often I think about snakes (they are just not my thing) but here is what I want to be on your mind:

How often do you wait until you are actually hungry, before eating?

Do you ever eat and find you become sluggish, and irritable? Perhaps, you get headaches… or feel bloated and gassy.

Our small and large intestine are a winding 25-30 feet long! Food has a long way to travel, and many of us are not only eating 3+ meals a day, but eating foods that are unfit for our consumption and then only visiting the bathroom perhaps once a day, if lucky.

No wonder we have so many problems, and we suck down caffeinated beverages, and rely on other stimulants for energy. Our body has an endless supply of energy zapping, digestive processes to work on!

Forget about gas and bloating, when you learn to enhance digestion many health issues will become non-issues, not to mention your energy will SOAR!

Want to know how? Feel free to email me for a private consultation. Lauren@theglowdetoxdiet.com.

Thanks Sea World, for allowing me to turn an interesting experience, into a digestive friendly blog post.

And for the record, if I were Mellow, I would prefer a different name.

Perhaps, Sunshine.

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Love chickpeas and hummus and need some simple and creative inspiration?

Image

Give this recipe a quick dip. Though I am personally not much into the bean scene, I absolutely love this salad for a party side. Serve with crackers, mash for a spread, toss with greens, or serve it up as a side, as I did for an event I hosted. This chickpea salad is high in protein, colorful, flavorful, inexpensive, and convenient. 

 

Mediterranean Chickpea salad

  • 15 ounces chickpeas, rinsed and drained (I used boxed 365 brand by Whole Foods)
  • 1 zucchini, quartered and then diced
  • ½ cup red bell pepper, finely diced
  • 1 cup baby tomatoes, halved
  • 1/4 cup red onion, finely diced
  • 1 garlic clove, minced
  • 1/8 cup  fresh parsley, minced
  • 2 tbsp fresh basil, mined
  • 1 tbsp apple cider vinegar
  • 1 tbsp lemon juice  
  • 1/4 teaspoon sea salt
  • Fresh ground Black pepper to taste
  • 4 cups mache, or mixed salad greens (optional)

And just like that… you’ve got yourself an oil-free dish. 

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Our town is lacking in the restaurant department. Slightly spoiled, having lived in New Jersey (excellent Italian), close to the big city of Manhattan, then in the ever amazing and unique Los Angeles, I would not call myself a food critic but rather, I have a great appreciation for fresh, and wholesome food.

One of the restaurants in our town that always seems to be bustling with singles, couples, and families, is a little Mexican restaurant I have truly grown to appreciate. I can’t say there is much going on on the menu I am too interested in, but I do love the guacamole. And hey, when there is nothing else in town, and avocados are the highlight of the menu, you really start to appreciate the smaller things in life.

My version of chips and guac is a bit different than the average person. I dunk whole organic romaine lettuce leaves into my guac, which serve as my “chips.” These “chips” travel with me into the restaurant via my handy bag. Although it may seem weird to others, it is just one less thing a restaurant has to do for me (especially when salad greens are not their strong suit).  I see myself as un-complicating a rather unique situation. Judge if you like, but I am a happy paying customer.

Truthfully though, one need not give up their fajita affection for health. In fact, you can quite nicely create your own fajita dinner with some spices, tamari, peppers, mushroom and onion. Try this one out!

fajita

Vegan Fajitas

Serves 6-8

 Fajita Marinade

  • ·         2 tbsp water
  • ·         1 tbsp orange juice
  • ·         Juice of 2 limes
  • ·         3 chipotle chiles, chopped
  • ·         3 tablespoon roughly chopped fresh cilantro leaves
  • ·         ¼ teaspoon ground cumin
  • ·         ½ tsp chili powder
  • ·         ¼ tsp paprika
  • ·         1 tbsp gluten-free tamari, low sodium

Fajita Mix

  • ·         8 oz small portabella mushrooms, sliced into strips
  • ·         1 yellow bell pepper, deseeded and cut into strips
  • ·         1 red bell pepper, deseeded and cut into strips
  • ·         1 orange bell pepper, deseeded and cut into strips
  • ·         1 large red onion, diced
  • ·         1 cup scallions, chopped
  • ·         4 garlic cloves, roughly chopped
  • ·         8 soft gluten-free tortillas and your favorite fajita toppings!

Heat a medium pan to medium-high heat. Add garlic, peppers, red onion and 2-4 tbsp of water or vegetable broth to prevent sticking. Sauté for 4 minutes and add mushrooms and scallions, stirring constantly. Sauté for 4 minutes, or until peppers and onion are sweating, and add remaining marinade ingredients. Cover and let steam on low heat for 6 minutes to absorb marinade flavors.

Serve it up with guacamole, salsa, and rice.

I chose to treat my guests with quinoa over rice.

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Good morning!

Before I set off to my normal morning routine… (though I have to admit I missed the gym this am), I wanted to share, albeit belatedly, a new favorite recipe of mine– a sneak peek into the nutrition book I have sent off to be edited. I have made it now on several occasions, including Thanksgiving and Christmas. 

Colorful, earthy, sweet, with that subtle mustardy tang, this is a perfect side dish for entertaining, or to toss into a bundle of greens.

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Roasted Golden Beets and Fennel with a Honey Mustard Glaze

Serves 2-4

  • 4 medium-large golden beets (or 2 golden beets and 2 Chioggia* beets for color)
  • 1-2 small fennel bulbs, quartered (or 1 large—size depends on season)
  • 4 tbsp fresh parsley leaves, chopped
  • 1 tbsp fresh rosemary, sprigs removed and chopped
  • 1 tbsp lemon juice, fresh squeezed
  • 3 tbsp unsweetened mustard, like Dijon or Stoneground
  • 2 tbsp raw honey (or 14 drops liquid stevia if sticking with a Candida-free diet)
  • Dash of sea salt and black pepper to taste

Preheat oven to 400 degrees. Rinse and wrap individual beets in foil.  Place on cookie tray and bake for 30 minutes on medium-top rack. Line baking sheet with foil, or parchment and lay out fennel as if baking cookies. Sprinkle with a dash of sea salt and add to oven, below beets. Allow beets and fennel to cook for another 10-15 minutes. When done, beets should be tender and fennel sizzling and browned at the edges. If fennel is not browning, remove finished beets and replace with fennel on the top rack.

In a small bowl, whisk together mustard, honey, rosemary, parsley and lemon juice and set to the side.

Unwrap beets and let cool (20 minutes, or carefully rinse under cool water). Beet skins should easily peel away from beet. Be careful! Beets hold heat! Discard skins and quarter beets. Toss beets, fennel, and marinade together and transfer veggies to a serving dish. Sprinkle with sea salt and black pepper to taste.

*Check out that color! I used golden and chioggia beets for that beautiful, (not bleedy) pinkish hue. 

Note: Refrigerate me! Leftovers keep well in a sealed tight container for up to 3-5 days. If you need to make this ahead of time, that is fine also! You can store this overnight in the fridge, and warm it the following day. I recommend serving this dish at room temperature. 

What do you love about beets?

Interested in Beets and Health? Check out this article I wrote on beets and beautiful skin!

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Happy New New Year!

Cheers to your good health, happiness and wellness.

If there is one resolution to stick to this year, and for the rest of your life, it is reducing and eliminating processed foods, and to say bye-bye to moo cow dairy products? If you are one of my clients, you know all to well that cow milk is one of the first things I eliminate and reduce from the diet.

Why?

For starters, it is difficult to digest, and just completely unnatural to consume.

Other such issues related to milk, you ask?

  • Indigestible milk sugar– lactose 
  • Pasteurization which destroys nutrients and digestive enzymes
  • Hormones given to cows to fool their bodies into believing they are still pregnant
  • Antibiotics given to cows in an effort to prevent them from getting sick in their unnatural and often awful environments
  • The foods these animals are given are not what they were intended consume
  • We are the only mammal that consumes milk past our infancy, and “baby days”
  • We are the only mammal that consumes ANOTHER mammals milk
  • Milk was created to nourish and to support the growth of ITS OWN offspring into a 1,000 lb COW
  • The slow-digesting milk protein– casein
  • The acidity it creates in the human body
  • The mucus and inflammation it creates in the human body
  • Acne and skin disorders
  • A huge cause of allergies
  • I could go on…

Want to learn more about my opinion of cow dairy products? Please check out these articles. With that said, the artist of the following image contacted me about her graphic. I must say it is quite impressive. Although it does not cover all of the bases of milk’s undesirable qualities, it sure makes quite a lasting impression, and I wanted to share it.

Enjoy!

Got-Milk-You-Dont-Need-It

This graphic is brought to you by: learnstuff.com

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I love eggplant.

My college roommate and I spent a decent sum of time together dry sautéing, baking, and George Forman-ing eggplant slices in our little kitchen. 

Laugh if you will, but this recipe is very much nostalgic for me– reminding me of the few years I spent loving vegetables as much as someone else (sadly taboo for me these days in Texas).

The Eggplant. A nice houseguest. 

Baked eggplant takes on a naturally creamy texture that seems to ease itself into a variety of dishes without disrupting flavor, or requiring oil.

It’s easy demeanor and versatility makes it a charming “guest” and the perfect winter vegetable– warming, filling, and very low in calories, fat, sugar, and sodium.

Although commonly fried in oil (as in eggplant parm), it needs not an ounce of fat, and very little love to transform from cumbersome vegetable, into a rich and velvety culinary delight. 

Whether you are already a lover of eggplant, or are new to this nightshade, you are sure to gobble up this extraordinary Roasted Eggplant Caviar. Serve it warm over a bed of greens, or experiment with it as a complimentary spread to sprouted toast, as I did while entertaining guests.

Who needs bruschetta when you have eggplant caviar with roasted garlic and sun dried tomatoes!?

Roommate, you will love this one.

Ready. Set. Entertain.

Recipe:

  • 1 1/2 large eggplant, roasted
  • 3 cloves of garlic, roasted
  • 1 bag of no oil added sun-dried tomatoes, I used the 365 brand by Whole Foods, soaked
  • 1/4 cup fresh parsley, freshly chopped

Direction: 

Preheat oven to 400 degrees. Line a cookie sheet with foil. Cut eggplant in half, lengthwise, and place them face down on cookie sheet. To roast garlic, turn on their side and carefully cut the entire top off, exposing their white raw heads. Wrap each garlic cluster in foil and place on a cookie sheet. Place entire sheet in oven for 30-35 minutes.

Soak sun-dried tomatoes in warm water for 10 minutes. Drain, and set in a mixing bowl with fresh parsley (You can pull apart, or chop sun-dried tomatoes to make them easier to eat).

Remove cookie sheet from the oven. Eggplant is finished when the purple skin is wrinkling and the insides are easy to scoop out with a spoon. Garlic is finished when fragrant, their tops are a golden brown, and the whole garlic cluster is slightly squishy. The eggplant and garlic should be finished cooking at roughly the same time. Unwrap garlic and allow eggplant and garlic to cool for 5-10 minutes. Carefully scoop eggplant into the mixing bowl. Squeeze the garlic from its cluster into the mixing bowl.

Don’t burn yourself!  These guys hold heat!!

Mash all ingredients together.

Transfer to serving dish.

You are ready to go!!

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Naturally “gluten-free,” organic ground corn offers a fun and salty crunch for my snacking audience. Clearly “health food” companies have picked up on corn’s “health forward” crunchy popularity– there could be an aisle devoted to corn-based chip brands and their varieties. (I cannot believe how many new bags fill the shelves, even after my last passionate post on chips). 

But buyer beware:

Regardless of whether a chip is marketed as:

  • Organic
  • Sprouted
  • Natural
  • Gluten-Free
  • Heated with “expeller pressed _______ oil”.
  • High in protein
  • Loaded with Omegas 
  • Contains heart healthy flaxseeds 
  • Made with Whole Grains
  • Multigrain 
  • White corn
  • Red grain corn
  • Blue Corn
  • Wholesome 
  • Etc.

You want to keep heated oils to a minimum ALWAYS. Unless a chip is clearly labeled as baked, it is most likely fried. When a oil is heated, the molecular structure is altered and it will increase free radical formation in the body (a.k.a. speed up aging and create an environment for disease). Altering the molecular structure of a fat stresses the body. Heating any fat makes the digestive process sluggish– a whole problem in itself.

When you are eating something from a package:

  1. First, look at the ingredients (What are they? Do you recognize their origin? Unless it is a  spice, less is more).
  2. Then check out the Nutrition Facts label. Do not be fooled by “healthy” add-ins. Flax seeds should be eaten in their raw form for greatest benefit. In fact, seeds should always be stored in a cool place to prevent from going rancid. Who cares if a grain is sprouted if it is fried? It defeats the purpose!
  3. When it comes to CORN– organic is always, always, always preferred. Corn is one of the most genetically modified crops there are. Genetic modification is not natural and may be detrimental to our health. 

So how can you quickly determine the “health” of your favorite corn tortilla chips?

  • Less heated oil is always better.
  • FRIED foods (especially of the corn variety) will always contain more oil per serving.
  • A normal serving of chips is generally 28 grams. The amount of actual chips you get in this serving will vary by brand and variety. Chips will range from 3 grams of fat to 8+ grams of fat. 

If the serving of chips is above 3 grams… raise your eyebrows.

Want to really check out the oil content in the fried chips you are eating?

Put those crunchy babies in a brown paper bag overnight.

Watch as the oil seeps into the bag.

YIKES!

Get in the know. Marketing is grand and can make corn tortilla chips, sweet potato chips and taro chips seem like health foods… but be sure to check that fat content. Fried. Fried. Fried = Weight gain, sluggish digestion, imperfect skin, low energy, etc.

P.S. I like Guiltless Gourmet’s Baked Yellow and Blue Corn varieties…

What are your thoughts on corn and other “healthy” chip varieties? Do you have favorites? Thoughts? Concerns?

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I have a household of picky particular” eaters– the youngest and oldest being my most “challenging” to please at times. The distance we have come has been exceptional, but my goodness, not liking sweet and rich ripe, frozen bananas?

Fruit smoothies?

Come on now kids. That’s absurd.

The other day, however, (after a pricy trip to the orthodontist), soft foods were the only thing on the table for one, and no one was “too hungry”. Ahem… and sorry– no ice cream, or Sonic smoothies for lunch– not for my exceptional gymnast, rock star basketball player, and star quarterback.

So… I suggested a smoothie?

Why not?

Strike while the iron is hot… right?

3 smoothies coming up!

My six year old does not like bananas, so for the longest time I have struggled to find a Green Smoothie recipe that she would actually enjoy. Upon opening the freezer I struck a million dollar idea! Frozen grapes! Why has no one informed me of this banana substitute sooner?

Banana Free Green Smoothie

  • 1/2 Cup Organic Spinach (CALCIUM!) (PROTEIN!)
  • 1/2 cup halved strawberries, greens removed (preferably organic)
  • 1 cup spring water
  • 1 cup frozen grapes (preferably organic)
  • 1/2 organic apple– I used Pink Lady
  • 2 drops Vanilla NuSteiva by NuNaturals

Next!

Luckily for me, my almost 10 year old loves bananas! His smoothie was simple!

Basic Green Smoothie

  • 1 Cup Organic Spinach (CALCIUM!) (PROTEIN!)
  • 3 organic romaine leaves
  • 1 large ripe banana, peeled and previously frozen
  • 1 cup spring water
  • 1/2 organic apple– I used Pink Lady
  • 1 tsp cinnamon

Another hater… my almost 13 year old detests bananas, and most things vegetable and fruit themed (unless it is fruit flavored, of course). He does the idea of being the best athlete however, and because he is an aspiring super star quarterback this year, I have been able to upsell him on Vega plant-based protein shakes. Thank goodness, because you will never see me purchasing your typical whey, soy, or egg-white protein mixes. I make an extra chocolatey shake. It is delicious.

Chocolatey Vega Protein Shake

  • 1 scoop Vega Protein Shake– Chocolate Flavor
  • 1 tbsp raw cocoa powder
  • 6 drops Vanilla NuStevia by NuNaturals
  • 1/2 cup spring water
  • 1/2 cup unsweetened coconut milk
  • 1 cup ice

Blend. Blend. Blend.

Serve it up cold.

Go. Go. Go!

What are your favorite fruit and green-based Green Smoothie ideas?

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Pure greenery is not always the answer to satiation.

In joining a plant-based lifestyle, there is no sin in hoping for something similar to… well… meat (or call it what you want to call it).

Although I can remember the precise location I had my last burger in 2005, (Cheesecake Factory: bacon cheeseburger, side of fries, Boston, Massachusetts, Prudential Center– of which I ate it all) going back to a burger is not something I’d wish upon myself, at any point in my future. – Talk about slowing down digestion. Animal products are what I like to call the “slow down, low-down”. Slow to digest. Slow to nourish. Acid-forming– when the goal is alkalinity. A burden on the internal organs. All of which affect our health and mood.  A slow down, “low down”. 

That being said, it is perfectly normal to want something denser than greens, and a different texture than nuts.

However, just because you are craving something meaty, does not mean you need to go for the real thing, that your body is indeed looking for animal products, or that you need to venture into the “so-furkey-lurkey” aisle of meat mimicry.

Instead, you have to ask yourself the following:

  • What do I really miss about meat? (Warmth, Density, Family Gatherings, Texture)
  • What flavors? (Spices, Heat, Smokey, Salty)
  • Do you miss the addicting fatty component?– fat sends “pleasure signals” to the brain
  • The condiments? (ketchup, mayo, mustard, relish)
  • The toasted bread?

In many cases, all you really need….

is a mushroom.

Yep. A mushroom.

So before you start giving into meaty temptations, and opt for something your body will regret later, whip up this recipe for ultimate satisfaction.

In a Pinch Vegan Burgers

Preheat your oven to 400 degrees. Brush clean and decap a large portabella mushroom and season with the following spices:

Smoked Paprika, cumin, garlic, onion, black pepper, mustard and cayenne. Dust on generously. Amount is dependent on size of shroom, but should visibly cover the cap (about 1-2 tbsp of the spice blend per shroom). You can also use this fantastic “Barbecue Blend” spice by SpicelyAs the mushroom bakes, it will absorb the flavors.

Note: Meat is salty– so be sure to sprinkle on your high quality sea salt– I like a Himalayan Pink Sea Salt to season my dishes.

To Bake:

Wrap shroom in a recycled tin foil, or place directly on a cookie sheet. Allow to bake until juicy.

Carefully remove and place on a bed of greens, or toasted sprouted bread (we use Food for Life). Top with some of your favorite “healthier” condiments for that authentic summer BBQ feel. 

Condiment and topping suggestions:

  • Grill, or bake yellow onion until limp and sweet (about 5 minutes)*. This gives onions a “sautéd” and caramelized feel. 
  • Organic Ketchup (I like Organicville)
  • Organic Stoneground Mustard*
  • Organic Relish
  • Organic Barbecue Sauce
  • Raw Saukraut*
  • Pico de galo, or salsa*
  • Roasted Red Pepper*
  • Poblano Peppers Chilis*
  • Soaked sun-dried tomatoes*, or Homemade Sun Dried Tomato Mayo*
  • Homemade Spicy Ratatouille Spread*
  • Add the fatty component of– avocado*, guacamole*,
  • or if you are my husband– a raw goat, or sheep cheese. 

*Healthier Option. Regardless of the label “organic”– most condiments are loaded with sugar and vinegar. “Organic” does not mean otherwise. Less processed is ALWAYS better. 

How do you satisfy you and your family? What’s your favorite spice combo and condiment?

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Happy Belated 4th of July!

I love backyard summer shenanigans.

Good company.

Good Eats.

Good Weather.

Golden.

On that note, I happen to stray about as far as one can get from the typical American summer fare. Although I grew up with your traditional “dog” in a bun and American “cheese food” covered burgers, it has been years since I have partaken in that type of dining.

While there may never be day my family is invited over to a veggie burger soiree, I will die fighting to prove to my family, that healthy, eco- and vegan savvy meals do exist… and that they can be tasty and “normal” (well, maybe not “Texas normal”… but we are getting there).

Thank goodness for innovative and passionate foodies that have made my life infinitely simpler. Luckily my boys and husband love

Don’t hold out for the holidays, these summer barbecue options are perfect for every backyard bash.

The Veggie Burger

or

  • Baked, or Grilled Seasoned Portabella Mushroom (wrap in tin foil and put in an enclosed grill for a few minutes until juicy).
  • Simply sprinkle on spices like cumin, and ancho chili pepper for that smoky and savory flavor before cooking.
“Burger” of choice + Toasted Sprout Ezekiel bun + Your favorite burger toppings:

Options:


The (Un-fried) Fries
On days that I make the family baked potatoes, I always make sure to bake a few extra potatoes for French Fry Night. Although these fritters are not what I would call a “nutritious” meal, they are sure to satisfy the french fry craving, (sans the health hazardous process of frying) (which, by the way, is highly taxing on the body and the digestive system, leads to weight gain, and increases free radical formation– a.k.a. increases the rate of aging).
How to make the fry:
  • First, I poke holes in each potato with a fork or knife, and then wrap it in tin foil.
  • With the oven preheated to 450, each wrapped potato is baked for approximately an hour.
  • Leave potatoes in their tin foil blankets, and store overnight in the fridge.
  • When ready to bake the “fry” into the potato, place the oven on broil.
  • Unwrap each potato and slice into medallions. Because potatoes have been chilled, they should be easy to slice.
  • Place your “fries” onto a sprayed baking/cookie sheet.
  • Sprinkle generously with pink himalayan sea salt and your favorite spices. (I used smoked paprika, cumin and cayenne)
  • Bake/broil your fries until they are crispy on the top (approximately 10-12+ minutes).
  • For even “frying”, flip “fries” over after 6 minutes.
Make it Authentic.
Dip in Organicville Ketchup, mustard, or BBQ sauce.
Raw Corn Salad
Colorful, crunchy and naturally sweet, this raw corn salad is balanced with “barbecue” spices, which add a smokey, savory, and meaty component. This dish is the perfect side dish, or salad topper.
  • 5 ears of organic corn, shucked
  • 1/2 red bell pepper, finely diced
  • 1/2 orange bell pepper, finely diced
  • 1/4 cup red onion, finely diced
  • 1/8 cup fresh basil, roughly chopped
  • juice of 1 large lime
  • 1 tbsp of olive oil
  • Sprinkle: Coriander, Cumin, Chili Pepper, Pink Sea Salt
Sides:
Don’t forget the grilled veggies!
  • Slice up some zucchini, eggplant, onion, fennel, mushrooms, and peppers, and allow them to be salad toppings.
Avoid the food hangover and have fun with spices!
We love to sprinkle everything with garlic, cumin, ancho chili pepper, cumin, coriander, and sea salt. It adds character, mild spice, and a subtle smokiness that quenches cravings for the heavier meat dishes which zap our energy and weigh us down.
Drink of Choice for the kiddos
  • Zevia
Dessert of choice
  • So Delicious Coconut Ice Cream
I don’t think they are enjoying the delicious mango, coconut or pomegranate chip flavors one bit….

What are you enjoying outside?

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