Rays of Sunshine Juice- A Color Study

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(Fruit- photos by me, no filter. Runway shots SS13.)

The level of excitement that coats over me like a paint brush when I see food this bright and colorful is ridiculous. A similar reaction to a kid in a candy store might be a good analogy. Squeals, squirms and wiggles of joy. I mean SERIOUSLY, look at those blood oranges. Have you ever seen anything so beautiful?  Why would we ever want to genetically modify anything when something so lovely is created organically? Natures Candy!  I gathered these lovely ingredients at the farmers market and made a juice that I enjoyed with my bestie! This is a level of orange even Lindsey Lohan couldn’t replicate! #justsayin

Benefits of Rays of Sunshine Juice

  • Oranges– Protects against certain types of cancers, lowers cholesterol, protects skin, lowers risk for viral infections and alkalizes the body
  • Carrots- See my post here
  • Tomatoes– Vitamin A, C, K, Folate, B6, and prevents risk of cancer
  • Ginger- See my post here
  • Nectarines– loaded with Lutein an antioxidant power source that is thought to slow cognitive decline, protect against free radicals

What you need: (any quantity is fine, no right or wrong here)

5 carrots, peeled

1/5 Tbsl ginger, peeled and sliced

4 nectarines, sliced and pit removed

2 tomatos, sliced

5 blood oranges

Method:

Gather ingredients and toss into a juicer! Feel free to use a citrus juicer for the oranges or slice in half and toss the whole fruit in the juicer! Feel the radiant sun absorbed into your body through this lovely juice!

xoxo,

SSP

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I Like Me Some Lychee! An Ice Cream Dream!

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Say hello to my first attempt at vegan ice cream (it also happens to be gluten free)! Lychee is one of those fruits that sort of make me stop in my tracks and say “Oh, Mother Nature.” They look like jelly fish with their skins off, are loaded with nutrients and have such a unique flavor. Lychee is native to Southern China, Taiwan, Bangladesh and South East Asia! Its cultivation in China dates back to 2000BC – thats old. I am headed to Thailand at the end of the month so I thought I would create an inspired recipe. I don’t mean to gloat but this might the most yummy concoction ever to have come out of my kitchen (totally not bragging)! This is insanely easy to make; if your new to the kitchen, give it a shot! I decided to add watermelon and mint to the recipe to add a differnt dimension to the flavor! NOM-ing as we speak!

Benefits of Lychee

  • Contains Polyphenols– slow aging, fight cancer
  • Increase Immunity
  • Protects against Free Radicals
  • Increase Blood formation

What you need:

Ice Cream:

lychee, diced watermelon, almond milk, chia seeds, mint leaves

Garnish-

mint leaves

watermelon shell

 

On The Menu: Gratitude

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-Little Heirloom Tomatoes that are as beautiful as they are cute-

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-A late night (decaf) latte form Urth Caffe

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This performance last week was a magical musical experience-

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Jacarandas are in full bloom in LA. Oh, Mother Nature. (my name is perfectly hidden within their name, cool)!-

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-This massive chair outside Yoga Works in Santa Monica-

A lot can happen in a weeks time and before you know it, its over and then the month is over; then the whole year is over. I have to say that even only being in my second week of “On The Menu: Gratitude” posts, I have already noticed how its helped slow me down enough to pay attention to all the beauty that surrounds me and the present moments right in front of me. Like this one, enjoy this moment, right now as you are reading this. I am thanking you. 🙂

Shout out to my mom: IT’S HER BIRTHDAY TODAY! Love you!