Detox Smoothie: The Springtime Pear

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If you've ever felt that you just didn't have time or interest in following a detox plan or a mapped-out cleanse, I hear you. While some detox programs do have excellent benefits, it takes time and effort to seek out a good one, stock up on the ingredients or supplements needed, and to follow its guidelines carefully. So most of the time, you forget the idea altogether. But detox doesn't have to be all or nothing!

This season, commit to one easy nature-approved detox strategy: incorporate more naturally-detoxifying spring foods in your regular diet. The Spring Beauty Renewal chapter of Eat Pretty outlines the full list, including artichokes, asparagus, and a green favorite that I use in the below recipe— dandelion greens.

The benefits of supporting your body's detoxification include glowier skin, increased energy, shedding unwanted pounds, and an immune boost that will aid you in staying well even after spring has passed. This is the season to focus on detox, to keep your beauty and body in balance. But I promise, it's okay to take a simplified route.

To get you going, here's an easy detox recipe that works as a light, blood sugar stabilizing breakfast (it has the key combo of healthy fats + clean proteins + fresh veggies/fruits). Feel free to add your favorite superfoods to suit your unique beauty needs in any season.

The Springtime Pear

This light yet filling and nutritionally balanced smoothie offers a trio of detox superstars— fresh dandelion greens, pectin-rich pear that cleanses internally, and chlorella— that support beauty and health in the spring season and beyond.

Serves 1-2

INGREDIENTS

  • 1 ripe organic pear, cored

  • 1 medium handful organic dandelion greens

  • 1/4 ripe avocado

  • 1 cup coconut water

  • 1/2 cup filtered water

  • 1 serving collagen powder (I like Vital Proteins marine collagen) or your favorite plant-based protein powder

  • 1/4 tsp ground cinnamon

  • 1/8 tsp chlorella powder (I like Sunpotion)

DIRECTIONS

Combine all ingredients in a high-powered blender and process until smooth. If needed, add more water to thin to your desired consistency. Serve immediately.

 

Spring Sweets: Coconut Cream Eggs

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My husband's dear grandmother Ellen passed away this week, just a few days before Easter. She and I first connected over our shared love for my husband— she loved to tell me stories from his childhood, and I loved to hear them. But over the years we had a chance to bond on a more personal level— often over food— and she became a grandmother to me long after my own grandmothers had passed. She was a willing tester for my recipes and would often send me a single sentence email that made my day when a food photo I posted to social media caught her eye. And it was always the sweet recipes that got her attention. She had a love of sweets that I share, and I loved indulging her with treats, as many of her family members did.

It was no secret that I looked forward to one of Ellen's own recipes too— I know that I wasn't the only one— coconut eggs that she would handmake and deliver to each of her grandkids (and their lucky partners) on Easter. This year we won't have that recipe and its (super-sweet but seriously addictive) flavor to look forward to, so this week I found myself dreaming up a way to recreate it, as I thought of her and processed our family's great loss. I never knew what was in Ellen's recipe (and maybe, in a way, didn't exactly want to know– sometimes it's better to just enjoy). So instead of trying to match hers, I created an Eat Pretty-style coconut cream egg that I hope pays homage. I like to think she would approve.

As a longtime coconut cream egg lover (I'm talking since childhood), I'm quite pleased with the results. Conventional coconut cream eggs are packed with refined sugar, but these get their sweetness from maple syrup and dates, plus creaminess from cashews and coconut butter. Don't skimp on the big pinch of unrefined salt that balances their flavors. Dipped in dark chocolate, they're my new Easter tradition, one that I'll make each year while I think of Ellen.

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Coconut Cream Eggs

Makes about 16 eggs

INGREDIENTS

  • 1 cup raw cashews, soaked in water at least 4 hours, rinsed, and drained
  • 1/4 cup maple syrup
  • 2 Tbsp coconut butter
  • 3-4 soft dates (depending on their size and your preferred level of sweetness)
  • unrefined salt
  • 1 1/2 cups unsweetened finely shredded coconut flakes, divided
  • 6 oz high-quality dark chocolate (at least 70% dark)
  • 2 tsp coconut oil

DIRECTIONS

In a high-powered blender, puree soaked cashews, maple syrup, dates, and a generous pinch of salt. Using the tamper, or frequently scraping down the sides of the container, ensure that there are no lumps and that the blend is relatively smooth. Add 1/4 cup of the coconut flakes and blend again for a few seconds, to break them down slightly. Transfer the mixture to a bowl and stir in the rest of the coconut flakes, adding slightly more if you find that the mixture is not quite thick enough to form into shapes.

Line a baking sheet with parchment paper and set aside. Using wet fingers, form 1 Tbsp scoops of the coconut mixture into flattened egg shapes and place them on the prepared baking sheet. Chill them in the freezer while you prepare the chocolate.

In a small saucepan, melt the chocolate and coconut oil over low heat. Remove chilled coconut eggs from the freezer and coat each one with melted chocolate. I like use one hand to balance each egg on a fork above the saucepan while I use the other hand to spoon melted chocolate over top. Let the excess chocolate drip back into the pan, and carefully slide each chocolate-coated egg back onto the parchment. After you've coated all of the eggs, transfer to the freezer for 10 minutes to harden. Store in the fridge until serving.

Skin-Nourishing Supper: Amaranth Polenta with Mushrooms, Basil & Greens

It's time to upgrade your complex carbs with a beauty nutrition-packed pantry staple: amaranth. Amaranth is a must-have in your repertoire, especially if you're vegan or vegetarian, as it's a great source of protein (8g in a serving) and beauty minerals including calcium, magnesium, zinc, and iron. The sticky, porridge-like texture of amaranth makes it a great breakfast grain (try the recipe for Coconut-Date Amaranth on p. 322 of Eat Pretty Every Day) or polenta base (as I've used it in this recipe), and also makes it excellent for your digestion. Even though we think of it as a gluten-free grain, it's technically a seed, one whose texture is really going to add something new to your usual meals— wait until you try it! 

Every single ingredient in this easy dish is loaded with skin benefits, and you can sub in new varieties of greens as they come into season and mushrooms as they become available. Enjoy!

Amaranth Polenta with Mushrooms, Basil & Greens

NOTE: If you prefer to serve a firmer square of polenta under your veggies (as opposed to a soft, porridge-y version), it's best to make the amaranth well ahead of time and let it chill completely. Try making it the night before serving, or the morning-of, so it has plenty of time to cool and solidify, and all you have to do is cook up the veggies to go on top. 

This veggie-packed meal is brimming with protein, one of the essential building blocks for your skin, hair, and nails that also helps keep your blood sugar stable (further supporting gorgeous skin!). It's also a great source of key beauty minerals like iron and calcium, and lots of antioxidants from basil and greens. Try subbing in whatever greens or veggies you have on hand.

Serves 4

INGREDIENTS

3 cups broth or water (if using water, be sure to salt it, or add 2 tbsp liquid/coconut aminos for flavor)

1 cup dry amaranth

2 tsp coconut oil, organic butter, or ghee

1 onion, chopped

4 cloves of garlic, minced

6 cups chopped assorted mushrooms (I recommend including some shiitakes for flavor)

1 pint (about 2 cups) organic grape or cherry tomatoes, halved 

4 tsp chopped basil, plus more for garnish

3 large handfuls of roughly chopped organic greens (I used baby kale)

DIRECTIONS

Bring broth/water to a boil in a large saucepan, and add amaranth. Cover, lower heat, and simmer about 25 minutes, until water has absorbed and amaranth is sticky, stirring occasionally. Set aside to cool.

Meanwhile, melt oil/butter/ghee in a sauté pan. Add onions and cook until they begin to soften. Add mushrooms, garlic, and a pinch of unrefined salt, and cook until mushrooms soften and release their water. (Depending on the variety of mushrooms that you use, you can pour off some of the water if it begins to collect). Add tomatoes, basil, and season with salt and pepper to taste. When tomatoes have softened, add chopped greens and cook until just wilted.

Fill each plate with a serving of polenta, and top with the veggie sauté and additional fresh basil.

 

Summer-Ready, from the Inside Out

Got summer on your mind? I certainly did when I shared some of my favorite beauty nutrition-focused summer beauty prep tips with Anthropologie. Check out my summer-ready tips for inspiration, and don't miss the accompanying lineup of beautifying recipes (including a peek at a favorite recipe from Eat Pretty Every Day) to get your beautiful self ready for the season ahead. 

Here's what you'll find:

Eat Pretty: A Summer Detox Guide

Spring Detox Recipes

Many thanks to the incomparable Anthropologie for sharing my pre-summer inspiration, and letting me play dress up at their offices! Here's an outtake from our shoot:

PS THIS is the lovely jumpsuit I got to wear from the Anthro collection.

Images courtesy Anthropologie.

Celebrate Spring Beauty with a Strawberry Shortcake Smoothie

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Meet my sweet snack of the moment: the Strawberry Shortcake Smoothie! The delicate flavors of strawberry and fresh turmeric root (which, surprisingly, has beautiful floral notes) pair so well together, making this a spring treat that's fabulous for your skin and energy.

Strawberry Shortcake Smoothie

This sweet smoothie satisfies a sweet craving with anti-inflammatory superfoods, healthy fats, and protein.

Serves 1 to 2

Ingredients:

  • 2 cups unsweetened non-dairy milk
  • 1 cup fresh or frozen organic strawberries
  • 1-inch chunk fresh turmeric root
  • ¼ cup shelled hemp seeds

Directions:

Combine all ingredients in a high powered blender and process until smooth. Serve immediately.

FREE Beauty School Events at Whole Foods Market Philadelphia Stores!

Spring is on its way, and I'm helping Whole Foods Market celebrate spring AND 'beauty week' with two info-packed, Eat Pretty-approved Beauty School events. Come join me to learn and taste your way to radiant beauty this spring!

Seats are super-limited for these free events, so follow these links for all the details, and the prompts to sign up:

Whole Foods South Street, Friday, 3/20 at 9:30am: http://www.eventbrite.com/e/beauty-school-at-whole-foods-market-tickets-16007624235

Whole Foods Callowhill, Sunday, 3/22 at 3:30pm: https://www.eventbrite.com/e/beauty-school-at-whole-foods-market-tickets-16008110690

 

Blueberry Cream Cups with Salted Coconut Crumble

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I don't care what the thermometer says outside; winter is over. Now that it's almost officially spring, our bodies and our beauty are ready for reawakening. To celebrate, I created these Blueberry Cream Cups, with frozen berries since the real thing won't be in season for another few months. They only have a tiny amount of maple syrup, and no refined sugar, and they're full of skin-friendly healthy fats.

This recipe would be perfect for an Easter gathering or a cool-weather spring brunch. Just take the cups out of the freezer 3 to 5 minutes before you want to serve. Once it starts getting hot, they'll melt quickly and won't last long out of the freezer!

Blueberry Cream Cups with Salted Coconut Crumble

This recipe is inspired by the Cool Peppermint Cream Cups featured in the winter chapter of Eat Pretty— I've always wanted to make a fruit-based version! These are slightly sweet and slightly salty, but not too much of either. They're sweetened with blueberries and just a tiny bit of maple syrup, but nothing else. The raw cashews and coconut oil are packed with healthy fats for your skin and metabolism.

Makes 10

Blueberry cream cups:

  • 3/4 cup raw cashews, soaked for 4 hours or overnight
  • 1/4 cup coconut oil, melted
  • 1 cup frozen blueberries, partially or completely thawed
  • 1/2 tsp vanilla extract
  • 2 tsp maple syrup
  • pinch Himalayan salt or sea salt

Salted coconut crumble:

  • 4 tbsp unsweetened coconut flakes
  • maple syrup
  • Himalayan salt or sea salt

Additional equipment: silicone baking cups

Directions

To make the cream cups In a high-powered blender, combine the cashews, coconut oil, blueberries, maple syrup and salt until whipped and creamy, about 90 seconds. Scrape down the sides of the blender and blend once more to eliminate any lumps.

To make the salted coconut crumble, add just enough maple syrup to make the coconut flakes slightly sticky. Sprinkle a few pinches of salt into the coconut flakes and stir to combine. Taste and add more salt if desired.

Set 10 silicone baking cups on a tray or in a muffin tin, and divide cashew cream among cups. Using a butter knife or a clean finger, swirl the cashew cream until the tops are level. Sprinkle salted coconut crumble over the tops of the cashew cream and freeze at least 2 hours. To serve, unmold silicone cups and serve immediately. If the cups soften too much, return to the freezer to reset for a few minutes before serving.

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Try This Easy Spring Detox Dinner

Spring is the season to shed winter pounds, rev up your energy, and glow from the inside out. Your body knows how to do all of these things naturally with spring detox, but it really needs your help. That doesn’t mean suffering through a week of juice-only meals; you can support beauty detox easily every time you eat by filling your plate with cleansing spring beauty foods and skipping the foods that stress your beauty.

Read More

6 Ways to Mix Up Your Greens Routine

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March might be the only time of the year when you can fill up on green foods (beer, bagels, cookies) that have absolutely nothing to do with fresh, leafy greens. This year, why not use the traditional wearing o’ the green to remind yourself to add more skin-friendly greens to your diet? During a recent interview for my new book Eat Pretty, a reporter asked me for suggestions on how to make eating greens less, well…monotonous. Crunching the same salad or sipping the same green smoothie day in and day out is a snooze for your taste buds— and it means you miss out on the broad nutritional benefits you’d get from varying your greens a little more. Here are my suggestions for spicing up your greens, this March and beyond.

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Secrets to Early Spring Beauty

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According to the groundhog and the weather forecast, it’s still too early to think about spring.  But let’s be honest, our bodies can stand this winter hibernation no longer! Although it will be a few more weeks before we can start a literal shedding of hats, gloves, scarves and sweaters, we can shake off the heavy slumber of winter and, with it, open the door to our healthiest, most beautiful spring. This is the moment to start your spring cleaning! Instead of filling your to-do list with household chores, make a list of activities that will help you feel your most beautiful by the time the snow melts away. Here are four powerful ways to spring-ify your beauty even before the crocuses sprout. With a little advance planning, you’ll bloom brighter than ever this spring season. 

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