Glowing Goddess Juice

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People comment a lot on my skin. What soap do you use? What routine do you follow? Do you put on cream morning and night? Are you wearing makeup? When it comes to skin, I do believe that genetics play a big part. If your mothers mothers mother has passed on that acne from generation to generation, fear not! My belief is that beautiful glowing skin comes from the inside out. What you put inside your body truly affects the way it looks on the outside. Think about that long night of drinking and late night binging on french fries, pizza etc.. Do you wake up looking your best? I think not…The best way to get your skin glowing after a rough night or even throughout a stressful, exhausting work-week is to nourish your skin with the most vitamins, antioxidants and minerals you can get. And I don’t mean topically. Drink, eat and sleep your way to the most vibrant, glowing and healthy skin you have ever seen! Plus, you’ll also help nourish your brain, bones and blood. Win-win!

If you’re not ready to cut out the junk, fresh pressed fruit and veggie juices are packed with essential vitamins and minerals. They are hydrating, full of anti aging properties and incredibly detoxifying. If you are really having a bad skin week and are feeling desperate for results, cutting out wheat and dairy for a week or two will most likely help you achieve some results. If all else fails sip on this green juice not only for your skin but to re-energize your entire body. It is my go-to drink when I am sick, feeling unenergized or simply need a health boost after a night of one too many vodkas.

Rich in vitamin A and C, kale, parsley, cucumber and carrots help moisturize and rebuild skin tissues. Many people make parsley tea or even apply it directly to their skin to help relieve chapped skin and insect bites. Rich in antioxidants, lemon juice and ginger help remove toxins and increase circulation. What’s best is that this juice is incredibly refreshing and delicious. Add a few ice cubes and get drinking!

If your looking to do even more, you can make an easy moisturizing green mask of mashed avocado and 1tbsp apple cider vinegar and spread onto your face and body. Leave on for a few minutes then wash off. Your skin will feel fresh and incredibly soft! Some people even use apple cider vinegar as a toner! For improved complexion, I love mixing fresh cucumber and lemon juice and applying it as a facial mask. Dark pigmentations and dull skin will look refreshed and glowing.
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Serves 5-6

Ingredients:

• 1 bunch kale
• 1 bunch parsley
• 5 stalks celery
• 3-4 carrots
• 1 large cucumber
• 2 lemons
• 1-2 inch chunk of ginger
• 2 pears
• 1 green apple

Directions:

1. Directions will vary based on your juicer. I have to remove the peel on my lemons and ginger and remove the cores of the apple and pear. Some juicers you can leave it all! If you are using a blender, look out for some ingredients like kale and celery because they won’t blend as well as other fruits and veggies.
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Squeaky Clean Chocolate Coconut Torte

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If you love mounds, you’ll absoloutly love this chocolate coconut torte. If you have been eating clean you might have found one of the most difficult areas to satisfy is that sweet tooth. After so many chia pudding combinations, or super creamy banana ‘ice cream sundaes’ you one day might say f*** it, I want a real dessert.

I hear people say that a lot. I don’t just want fruit, I want a real dessert. The irony is, those so called real desserts are made up of so much fakeness that you’d be ready for a nap after reading the ingredients (if you can even pronounce it). Even if you don’t want to go the gluten and dairy free route… I beg you to buy real. Go to your local farmer or market and buy fresh eggs, cream and butter. When there is an entire brand that is named ” I Can’t Believe It’s Not Butter” don’t you want to ask.. well then, what the eff is it? Let me enlighten you on what it is…Water, Liquid Soybean Oil, Salt, Sweet Cream Buttermilk, Xanthan Gum, Soy Lecithin, Polysorbate 60, Lactic Acid, (Potassium Sorbate, Sodium Benzoate, Calcium Disodium EDTA) as Preservatives, Artificial Flavor, Colored with Beta Carotene, Vitamin A (Palmitate).

Sooooo delicious right? And what is evil butter made of? Milk. Im not saying to eat a stick of butter. It is full of milk fat. But if it comes down to you choosing between that fat free butter spray or a pat of butter… choose the butter. Just do so in moderation. Much more on this later…

Back to the torte… I am glad to say that you don’t need to ‘fall off the wagon’ or suffer to enjoy a real, restaurant quality dessert. Full of healthy fats and antioxidants you would never think a dairy free dessert could be so rich and creamy. I promise you that even if you think you are the WORST baker in the world, this torte is foolproof. Make it as a decadent passover addition or for an impressive dessert for guests, all made in 30 minutes or less. You can even make it the night before! No one will ever know it is gluten, dairy and refined sugar free. Top with hazelnuts and coconut flakes or even fresh raspberries, the possibilities are endless. You and your guests will be left satisfied and feeling guilt and tummy-ache free. Bon appetit!

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Crust Ingredients:

• 2 cups unsweetened shredded coconut
• 1/2 cup of coconut sugar
• 2 large egg whites
• 1 tsp pure vanilla extract
• pinch of salt

Filling Ingredients:

• 12 ounces chopped 70% cocoa chocolate (I like Purelife dairy/gluten free chocolate)
• 1 cup coconut cream (remove water from coconut milk – best from a can)
• toasted hazelnuts
• unsweetened coconut flakes
• ** or berries, other nuts or coconut whipped cream!
• pinch of sea salt

Directions:

• Preheat oven to 350 degrees.
• Coat a 9-inch tart pan with coconut oil cooking spray.
• Combine all crust ingredients in a mixing bowl and then press into tart pan using the bottom of a measuring cup.
• Bake crust for 10-15 minutes or until golden.
• While the crust is baking get started on the filling. On a double boiler melt the chocolate and coconut cream until combined. Place in a bowl and leave in the fridge to cool down and become thicker (30-40 minutes).
• Remove the crust and let it cool. Pour cooled chocolate into crust, top with remaining ingredients (don’t forget the sea salt!) and let set in the fridge for at least two hours. Serve cold or at room temperature… you might need a glass of almond milk for this one!
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Kale Salad

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We all know by now how great kale is for you. Everywhere I go I see kale in many forms. Whether it is raw, sautéed, fried or oven baked, kale packs a mean nutritional punch. Kale is by far my favourite green for salads. It is crunchy, tasty and holds onto dressing like no other green. Kale is full of fibre, vitamins, antioxidants, and iron. It is detox friendly, anti-inflammatory and has cardio vascular support. Oh and… for all you dairy lovers, per calorie, kale has more calcium than milk! The whole milk makes your bones strong ordeal was really just a marketing campaign that helped boost dairy sales. What does this all mean?

Kale helps:
• you feeling full
• digestion
• protect from cancers
• cell growth, functioning of iron
• bone health and blood clotting
• lowers cholesterol
• immune system
• metabolism
• liver health

This is only one of the many kale salad combinations I make. I also add kale to smoothies, make chips and puree it into cauliflower for a beautiful green mash! This salad is filled with beautiful raw veggies, roasted sunflower seeds and hard boiled eggs and avocado for extra protein and healthy fats. I topped this salad with a mustardy vinaigrette and freshly chopped dill. It is so wonderful and fresh and is great for a filling lunch or a light dinner. Bon appetit!

Serves 2-4

Salad Ingredients:

• 1 bunch kale, chopped
• 1/4 cup chopped cauliflower
• 1/4 cup chopped radish
• 1/4 cup chopped cucumber
• 1/4 cup chopped brussels sprouts
• 1/4 cup sliced cherry tomatoes
• 1/4 cup chopped celery
• 1 avocado sliced
• 2 tbsp chopped dill
• 3 tbsp sunflower seeds

Dressing Ingredients:

• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tbsp white wine vinegar
• 1 garlic clove, finely minced
• 1/2 cup extra-virgin olive oil
• Sea or himalayan salt and freshly ground black pepper

Directions:

1. For eggs: pour cold water just enough to cover the tops of the eggs. Sprinkle in the salt. Heat the pan on medium high heat until water stars to boil.Once the eggs begin to boil, remove from the heat, and allow them to sit in the hot water for 15 minutes, covered tightly by a lid.

2. Rinse kale very well and chop. Remove tough stems.

3. Chop veggies, eggs, avocado and dill.

4. For vinaigrette: whisk lemon juice, Dijon mustard, vinegar, and garlic in a medium bowl. Gradually whisk in oil. Season to taste with salt and pepper.

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