Golden Beet, Basil & Mint Juice (and the Larchmont Farmer’s Market)

I have a confession to make. Before Sunday I had only been to one farmers market in LA the entire 2.5 years I’ve been here (embarrassing, I know). But that spell was finally broken last Sunday, when I went to the Larchmont Farmer’s Market.

It was amazing! And so cheap! I got fresh, organic Golden Beats for $2. Then I found a table with rows of different greens and herbs; each bundle was only $1! I picked up a gigantic thing of Basil, Mint, and two bundles of Kale. My new plan/goal is to try to buy the bulk of my produce from farmer’s markets.

One of the best things about the Larchmont Farmer’s Market is that it is exploding with free samples. Everywhere. Everything. I pretty much ate a meal off of free samples.

And they had some interesting things, like these mushrooms:

And there was a puppy adoption going on nearby. I’m not even a dog person, but these guys were way too cute:

If you ever visit Larchmont, definitely check out Lette as well. The $1.70 price per cookie is a little expensive, but oh-so-scrumptious. I got an Earl Grey macaroon and came back for seconds to try the Caramel. I have to say, the Pistachio is still my favorite, but the Earl Grey comes close. (The caramel was a little overpowering.

Nom nom nom.

Back home at my juicing station, I have more Kale, mint, and basil than I know what to do with, so I juiced it all together (well, not all of it — I still have enough for like, 10 juices). I have to say, this one of the best juice concoctions yet!

Give it a shot. The mint and basil make it super sweet and super delicious. I’m also a huge fan of the golden beets. You get so much juice out of them!

Golden Beet, Basil, & Mint Juice

Ingredients:

  • 1 Large Golden Beet
  • 1 Pink Lady Apple
  • Small Piece Ginger (like 1/2 inch)
  • 2 Handfuls of Mint
  • 1 Handful of Basil
  • 1 Large Handful of Kale (about 1/2 a bundle)
  • 2-3 Handfuls of Baby Carrots

 

 

Blend, enjoy, and feel healthy!

I think I may have a juicing problem. 🙂

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The Sock Bun

I’m obsessed with curling my hair, probably since I have naturally straight hair, so when I came across this video demonstrating how to put your hair in a sock bun to get perfect curls without heat, I was ecstatic. I finally had some time to experiment last night and tested it out.

I slightly wet my hair and rolled it up  using a leg warmer, since I didn’t want to sacrifice another sock. Unfortunately, and probably due to several factors including; my hair didn’t dry all the way, the bun was very messily constructed, and that the legwarmer was too large, I did not get curls and ended up with poofy hair to the max.

However, I love the look of the sock-bun, so I just put in a large legwarmer bun and went to work. It held up until the end of the day:

Here’s the video to learn how to make the bun:

I’m going to try it out later this week with a smaller sock and try to make the bun less chaotic on the inside. It’s a little tricky to get down when you have layers.

Happy bun-ing.

PE & R Mondays: Chia Seeds — Raw Blue Berry and Macadamia Nut Yogurt Parfait with Chia Seeds, Goji Berries, and Peaches

Happy Memorial Day everyone! It is beautiful and sunny out, so I thought something sweet, cool, and slightly tropical would be great for Pantry Essentials and Recipe Monday!

If you’ve looked through some of my older posts, you know I am a huge fan of Chia Seeds (see recipe for Sprouted Chia Drink or Green Protein Oatmeal). Chia seeds are a good source of Omega-3, antioxidants, protein, and fiber, these seeds have a ton of great health benefits, including; anti-inflammatory properties, detoxification, weight loss, energy, brain power, and more (see a complete list here)

If you’re looking to add a bag of chia seeds to your pantry, I order mine online in bulk from AZ Chia. They have good quality seeds at very reasonable prices. You can also buy Chia Seeds in bulk at your local health food store.

Raw Blueberry and Macadmia Nut Yogurt Parfait with Sprouted Chia Seeds, Goji Berries, and Peaches:

Ingredients:

  • 1 TBSP Chia Seeds
  • 1/2 Cup Macadamia Nuts
  • 1/3 Cup Water
  • 3 Dates (take the pits out)
  • 1/2 Cup Frozen Blueberries
  • 1 Ripe Peach
  • 1 TBSP Goji Berries

Place the Chia Seeds in a bowl and cover them with a thin layer of water. Let them sit while you are prepping (at least 20 minutes).

Let the Macadmia Nuts and Dates soak in water for about 15 minutes. I like to give them a little pre-soak to make it easier on my awful blender.

Drain the nuts and dates and place them in the blender. Add 1/3 cup of water and the 1/2 cup of frozen blueberries. Blend until you get a thick, even paste. If it is too watery, add a couple of nuts, or if it gets too thick, add a splash of water.

Pour out the paste in to a bowl and stir in the sprouted chia seeds. They will add a gel-like texture.

Cut up the peach and place in the bowl, and then top it off with the goji berries!

(Note: when the blueberries melt it will thin out your yogurt, so eat quickly after making!)

Sparkle Glitter Nails

I was at CVS today and I saw a bunch of shiny, fun nail polish. I don’t paint my nails very often, and when I do, I usually stick to black. But the glitter caught my eye and I couldn’t help myself.

This brand ‘Spoiled’ by Wet n’ Wild is awesome; they are only $1.99 a pop and they have a huge assortment of colors. Next time I’m in CVS, I might just have to buy a few more fun colors.

Anyway, to get the fun white & glitter look, you need a bottle of “Correction Tape” (white) and “Trust Fund Baby” (glitter):

  • Apply a thick layer of Correction Tape and let it dry completely. (The nail polish is pretty thick, so I only needed one coat)
  • Apply 1-2 layers of Trust Fund Baby. It might take some finagling to get the glitter just right.

Breakfast Crumpets

What can I say? I am crumpet-obsessed. I buy a pack of 8 from Trader Joes, and they are gone in 2 days.

Here is a delicious vegetarian and dairy-free breakfast crumpet recipe!

Ingredients:

  • 2 Whole Eggs
  • 2 TBSP Unsweetened Almond Milk
  • 2 Crumpets
  • Cooking Spray
  • 2 Slices Mozzarella Vegan Rice Cheese
  • 1/2 Small Avocado (cut into slices)

In a small bowl, crack your 2 eggs and add the almond milk. Whisk until it is completely mixed.

Heat the cooking oil on med-high heat. Dip each crumpet in to the egg mixture; make sure that both sides are covered and let it soak for a couple seconds.

Once the pan is hot, place the crumpets in the pan and fry them on each side for about 2 minutes or until they are browned. Take them off the heat and set aside.

Add more cooking spray to the pan, and cook the remaining eggs. (I usually let the eggs cook like an omelet so that they stick together and make it easier to place on top of the crumpet).

Place a slice of “cheese” on each crumpet. Divide the cooked eggs in half and place on top of the cheese. Top it off with some avocado slices and prepare to have your taste buds and mind blown!

Pantry Essentials + Recipe Mondays: Grama’s Sweet Chilli Sauce

Welcome to the first post of an upcoming weekly tradition: Pantry Essentials + Recipe Mondays (aka PERM), where I’ll post every Monday about an item I love and give you a recipe to try out as well.

I realized there were so many delicious things I love, and so many ways to prepare them, that why not share them all!

I’m also open to any companies sending me free samples (I mean, who doesn’t love free samples?), and I will always let you know what delectables I have discovered on my own versus what has been provided.

Let’s start it off with another one of my impulse buys at Whole Foods (yes, I found this on my own): Grama’s Sweet Chilli Sauce. This sauce is fantastic. I use it in stir-frys, as a dipping sauce, and even on salads. It gives dishes that extra pizazz.

Tofu Stir Fry with Lentils & Sweet Chilli Sauce:

Ingredients:

  • 4 oz Firm Tofu (cut in to 1/2 inch thick squares)
  • 1/2 C Broccoli Florets
  • 1/3 C Frozen & Shelled Edamame
  • 1/2 C Precooked Lentils
  • 1 Clove Garlic (minced)
  • 1.5 TBSP Olive Oil
  • 2 TBSP Water
  • 2 TBSP Grama’s Sweet Chilli Sauce

Heat the olive oil over med-high heat. Once the oil is hot, place the tofu in the skillet. Let it fry on each side for 3 minutes or until golden brown. Add the garlic, mix it around, and cook for another minute.

Add the broccoli and edamame, and about 2 TBSP water and cover with a lid (the water will steam the vegetables as it is sauteing at the same time!). Let it cook for 4 minutes.

Uncover, add the lentils and cook for an additional 1-2 minutes, stirring occasionally.

Add to your plate, cover with sauce to taste (I suggest about 2 TBSP).

Elder Berry Extract

After coming back from Coachella, I ended up battling a 2 week fever/cold. As soon as I felt mostly better, I was back in action and working non-stop between acting and my new job; it’s safe to say, I started pushing myself a bit too soon and kept feeling like I was about to get sick again.

After complaining to a friend, she told me about Elder Berry Extract.

This stuff is seriously amazing; if you take it when you’re about to get sick, it helps boost your immune system and stops the illness. If you take it when you are already sick, it helps speed up the process and you feel better sooner.

As soon as I started taking it, I felt completely better within the next 1-2 days.

Here is a little excerpt from Nature’s Answer‘s website:

The dark blue/black berries of this plant have many naturally-occurring nutritional substances such as Rutin, Quercetin (flavonoids) and Anthocyanins. Current research supports the long held beliefs about Elderberry’s health benefits on the body. Elderberry syrup has been traditionally used to help support the immune system, especially during the winter season or when experiencing extra stress.

So if you’re feeling a little run down, maybe a cold or flu sneaking up on you, give it a try!

I found mine ate whole foods, or it seems as though you can order online at Nature’s Answer.