🥒 Garden Reset Juice (Blender Recipe)

Cool, calming, and packed with gentle greens—this easy juice is your go-to for a light body refresh and a clear mind.

Ingredients:

Serves 1–2
1 cup filtered water
½ cucumber, peeled
½ green apple, chopped
1 cup fresh spinach
½ lemon, peeled
1 tsp fresh ginger, grated
1–2 tsp honey or maple syrup
Optional: a few fresh mint leaves or a pinch of sea salt

Optional boosts:
1 stalk celery, ¼ avocado, or 1 tbsp hemp seeds—blend in for extra nourishment

Instructions:

Blend until smooth.

Pour through a mesh strainer (or enjoy as is!) and serve over ice.

Pro Tip: Make a double batch and keep a jar in the fridge for tomorrow’s reset.

Rainbow Salad with Ranch

One of my favorite go-to’s in Spring and Summer! And for my DF, Vegan friends, I have options for the ranch too. Enjoy !

Ingredients

• 1 cup cherry tomatoes, halved (Red)

• 1 cup shredded carrots (Orange)

• 1 cup yellow bell peppers, thinly sliced (Yellow)

• 1 cup cucumber, diced or spirlized zucchini (Green)

• 1 cup purple cabbage, thinly sliced (Purple)

• 1 cup cooked beets, diced (Indigo)

• 1 cup corn kernels (Yellow)

• 1 cup mixed salad greens (such as spinach, arugula, or lettuce)

• 1 handful of micro-greens

• Sliceded onion, scallions, olives, nuts and seeds toppings (optional)

Ingredients for the dressing:

• 1/2 cup mayonnaise ( or sub Veganaise )

• 1/4 cup organic milk or unsweetened plain almond milk (or any other unsweetened plant-based milk)

• 2 tablespoons fresh lemon juice

• 2 cloves garlic, minced

• 2 tablespoons chopped fresh parsley

• 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)

• 1 tablespoon chopped fresh chives

• 1 teaspoon onion powder

• 1/2 teaspoon garlic powder

• Salt and black pepper to taste

Instructions:

Prepare all the vegetables as indicated in the ingredients list. You can either chop, dice, slice, or shred them according to your preference.

1. In a large salad bowl, combine all the vegetables along with the mixed salad greens. Toss gently to mix everything evenly.

2. In a medium bowl, ( I use my Vitamix blender) whisk together the mayonnaise and milk until smooth.

3. Add the lemon juice, minced garlic, chopped parsley, dill, chives, onion powder, garlic powder, salt, and black pepper to the bowl.

4. Stir well to combine all the ingredients thoroughly. Taste and add anything if needed. Pour the dressing into a glass jar and refrigerate to chill. Best is 30 minutes to blend flavors if you can wait that long.

5. Drizzle the dressing over the salad and toss gently to coat all the vegetables with the dressing.

6. Add Micro greens on top

7. Once the salad is evenly dressed, serve immediately as a colorful and nutritious addition to any meal!

8. Add a protein if desired and make this a main meal!

   If you want to travel with this or meal prep, place dressing in a small container , or add it first to the bottom of the jar then layer.

Note: My Thai peanut Sauce is also a delicious dressing option.

Red Roasted Beet Hummus

One of my favorite recipes that I make on repeat, especially for my friends, family, and a great party pleaser!

Ingredients:

1 small roasted beet ( instructions below)

• 1 15-oz. can cooked chickpeas (mostly drained )

• 1 large Zested lemon

• 1/2 large lemon (juiced)

• 1 lg pinch salt and black pepper

• 2 large cloves garlic minced or microplaned

• 1 Tbsp of creamy tahini

• 1/4 cup extra virgin olive oil

To prepare roasted beet:

Preheat oven to 375 degrees F

Trim off the stem and most of the root from the beet and scrub it underwater.

Wrap beet in foil, drizzle on a bit of olive or avocado oil, wrap tightly, (place the small package on a small sheet pan to catch any drippings) and roast for one hour. It should be tender and soft enough for a knife to go through.

Open carefully the foil package in the sink . Take the beet and run cold water over it as you peel off the skin with your hands. It will be hot so be careful, but I find peeling the skin off while the beets are warm is the easiest.

Set in the fridge (in a bowl to catch juice) to cool to room temperature.

Instructions:

Once your beet has cooled and is peeled, quarter it and place it in your food processor and blend / pulse until only small bits remain (scrap down sides during this process)

Add remaining ingredients except for olive oil and blend until smooth.

Drizzle in olive oil slowly from above as the hummus is mixing. Scraping down sides as needed.

Taste and adjust, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.

I like it a bit on the thicker side!

Will keep in the fridge for up to 5-7 days! ………….enjoy xoxoxo