EBERJEY Pajama Top
SUNDAY RILEY Good Genes Treat
CURRENT ELLIOTT Sweatpants
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KAHINA Antioxidant Mask
MASON PEARSON Brush
FORTNIGHT Bra
SUNDAY RILEY Artemis Face Oil
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HOME
CACAO CHIA PUDDING
INGREDIENTS
3/4 cup chia seed
4 cups almond milk (fresh almond milk recipe here)
1 pack of Aloha Chocolate Cacao Powder
Top with Aloha Superfood Chocolate and Raspberries
Stir together almond milk, chia seeds, and Aloha Chocolate Cacao Powder. Cover and chill in refrigerator for 2 hours. Stir pudding and top with Raspberries.
SKIN SAVERS
EVE LOM Cleanser / BUCKLER'S Chapped Skin Remedy / WELEDA Wild Rose Body Oil
SUMMER SKINCARE
AESOP Petitgrain Hydrating Body Gel / JOSIE MARAN Argan Daily Moisturizer / CAUDALIE Grape Water
GLOWING GREEN
GREEN SMOOTHIE
2 cups of water
1/2 head organic spinach
1 head organic romaine lettuce
Juice of 1/2 organic lemon
3 organic celery stalks
1 organic banana
1 organic pear
1 organic apple
1 cup ice (optional)
OPTIONAL
1/3 bunch organic cilantro
1/3 bunch organic parsley
1 shot of wheatgrass
1 tbsp of chia seeds
Spices: Ginger and Turmeric
Blend greens (spinach, romaine, celery) with water, add fruits, then finish with banana and lemon. I love drinking this smoothie to start my day. So good.
Recipe by Kimberly Snyder.
CRU
Vegetable Lasagna thinly sliced zucchini, pesto, cashew cheese, marinated portobello mushrooms. Topped with coconut cream. Pesto Wrap collard leaf wrap, stuffed pumpkin seed basil pesto, red onion, cashew cheese, cucumbers, avocado, sprouts, mixed greens and vegan sour cream. Cru Pizza walnut pumpkin sausage, marinated shittake mushrooms, truffle mascarpone and salsa on raw dehydrated flax and sunflower seed crust.
One of my favorite places to eat in Silverlake, Cru. It's 100% vegan, raw and gluten free. I would absolutely recommend it to anyone.
QUINOA WITH CHICKPEAS, ASPARAGUS AND SNAP PEAS
QUINOA WITH CHICKPEAS, ASPARAGUS AND SNAP PEAS
Ingredients (Serves 4-6):
1 tablespoon olive oil
1 teaspoons pink salt
2 cups quinoa
1/2 pound fresh asparagus, cut into 1-inch segments
3/4 cup sugar snap peas
1 lemon
1 can chickpeas, drained and rinsed
1 bunch flat-leaf parsley, chopped
2 tablespoons fresh chives, chopped
1/4 cup crumbled goat cheese
Cook quinoa and set aside to cool. While quinoa cooks, drizzle olive oil and lightly sauté asparagus and sugar snap peas. When the quinoa, asparagus, sugar snap peas have cooled combine all ingredients and add the chickpeas, lemon juice, parsley and chives. Mix and sprinkle the goat cheese. Salt to taste.