SLB TABBOULEH

A never-fail and full of fresh herbs salad that you can eat every day of the week come summer…

2 cups quinoa, cooked 

1 cup cherry tomatoes, sliced or halved

1/2 cup persian cucumber, sliced 

1/4 cup green onion

1/4 cup parsley

1/4 cup mint

2 tablespoons olive oil (I love Wonder Valley)

Salt and pepper to taste

Generous squeeze of lemon

Cook quinoa ahead of time then allow it to cool before preparing the rest of the dish. 

Finely chop mint, parsley, cucumber and set it aside in a large bowl. Finely chop the green onion and add it to the same bowl with the parsley, mint and cucumbers. Finely slice cherry or grape tomatoes in half and then add the tomatoes to the bowl along with the cooked quinoa.

Drizzle with olive oil, lemon juice, salt and pepper. Toss, season to taste, and serve!

SUMMER NOODLE SOUP

SLB ORZO SALAD

One of the easiest ways to get your kids (or you!) to eat more fresh or roasted veggies is by making a simple and delicious orzo salad. I like to keep it lighter and sprinkle mine over greens and serve it pasta-heavy for Mars.

This week’s recipe is a standard one for me. Ingredients are: orzo, roasted zucchini, and cherry tomato, feta, and roasted pine nuts for crunch along with a great olive oil (I love Wonder Valley).

Cook the orzo and set aside. Roast the veggies for 12-15 minutes until tender. I like to pop pop them under the broiler for a minute to crisp them up. Mix together and add salt and pepper to taste.

SLB SUMMER SALAD

INGREDIENTS 

• 1 large cantaloupe, cut into cubes (abt 3 cups) - The melon should be heavy and fragrant.

• 1 English cucumber, ends trimmed, thinly sliced

• 2 large handfuls cherry or grape tomatoes, halved

• 1/4 cup fresh mint leaves, torn or thinly sliced

• 1/2 - 2/3 cup crumbled vegan feta cheese - Homemade or store-bought.

DRESSING

• 2 tablespoons fresh lemon juice

• 1-2 tablespoons maple syrup

• 2 to 3 teaspoons harissa paste.

• sea salt

• freshly ground black pepper

INSTRUCTIONS 

• Combine the cantaloupe, cucumber, tomatoes, and mint in a large bowl.

• In a small bowl whisk together the lemon juice, maple syrup, olive oil, less harissa, and a generous pinch of salt and pepper. Taste and then add more harissa, if desired. Drizzle about half of the dressing on the salad and toss to combine. Taste and add more dressing, salt, pepper, and/or lemon.

• Top with crumbled feta. Refrigerate for 1 to 2 hours to allow the flavors to marry. Serve cool or at room temperature.

NOTES

Substitutions Watermelon is a good replacement for the cantaloupe.If you need to use a regular cucumber instead of English, I recommend peeling it. Then slice in half lengthwise, scoop out the seeds, and cut into half moons.

Serving and Storage The salad is best eaten a few hours after it's made, cool or at room temperature. Leftovers till taste great the next day, but after day 2 the mint and tomatoes will look a bit sad. Store in an airtight container in the refrigerator. *Recipe lightly adapted from Summer Melon Salad on Food52.

SAVORY EGGS

My friend Jess turned me on to this and it’s become a favorite …for dinner. There are endless variations and you just can’t go wrong.

Ingredients

• 1 tsp coconut oil

• 1 tsp rice vinegar

• 1/2 cup almond or coconut milk (carton not can)

• 1/2 cup "quick-cooking" steel-cut oats

• 1 large egg

• Splash of white vinegar

• 1 pinch sea salt

• 1 tbsp tamari or Bragg Liquid Aminos

• 1 tbsp thinly sliced scallions

• 1/2 tsp sesame seeds, to garnish

Directions

1. In a small saucepan, melt coconut oil on medium heat. Add a few handfuls of spinach or arugula, cooking until soft.

2. Add rice vinegar and toss again. Let cook another 2 minutes or so until wilted. Remove from heat and set aside

3. As spinach and whatever veggies you use are cooking, heat the almond milk with added 1/2 cup of water to boiling in a medium pot.

4. Once boiling, lower heat to a simmer and add oats. Stir, then cover. Stir occasionally and keep an eye on it to keep it from boiling over (the milk likes to foam up from the heat), cooking until desired thickness. about 10 to 12 minutes.

5. Towards the last few minutes of cooking, poach the egg: In a small pot, bring water to a boil with a splash of white vinegar and a pinch of salt. Crack egg open into a small dish. Once water is boiling, reduce to a simmer and use a spoon to get the water going in a swirling motion. With a gentle flick of the wrist pour egg directly into the middle of the pot. Let cook for 2 to 3 minutes, until the white has firmed up but the yolk still feels runny when poked with your finger.

6. When oats are done, place into a bowl. Top with spinach. Pour over tamari and scatter scallions all over. Add the poached egg on top. Sprinkle with sesame seeds to garnish. Enjoy!

COMPLETE PROTEINS

Image via Getty

This week I’m sharing one of my favorite weekly meals with members, SLB Rice & Beans. It's easy to make, has a delish creamy risotto-like feel and it's perfect for fueling your body with the exact balance of "complete protein," meaning it contains everything your body needs to function well. A little more about complete proteins…

What is a Complete Protein?
In case you don’t already know, a complete protein contains a full lineup of nine essential amino acids our bodies can’t create, so we must get them from what we eat. In addition to whole grain and bean combos, you can also get protein from fish, lean meats, and plant sources like nuts, lentils, and seeds (however, most of those plant-protein sources alone are "incomplete" proteins). 

What you need to know about protein:
Each protein in our body is made up of 20 amino acids, and 11 of those we can create in our systems, but the other nine we need to get from food sources. So that is where the word "essential" comes from since it's essential that we eat them on a regular basis.

Brown Rice Is Best:
Most of the world eats white rice. It’s inexpensive to grow, easy to cook and filling. Is it processed? Yes, kinda like pasta. Both white rice and white pasta are pretty much the same in terms of nutritional content. One third of a cup of cooked rice and cooked pasta (which is one carb serving) contains about the same amount of calories, carbohydrate, protein, fat, sodium and potassium.Will it kill you? No, but processed foods cause inflammation (bloat). Brown and wild rice has more fiber and nutrients than white rice, so I always recommend brown rice with your SLB rice and beans. It’s unprocessed and contains both the bran and germ which makes it a complex carbohydrate, so it takes your body longer to break  down, keeps your insulin response lower, and your bod bangin'. 

SLB MUSHROOM TACOS

Inspired by all things Mexico and Activation right now, we’re sharing our new favorite veggie tacos with you this week. Delicious wrapped in corn tortillas, bibb lettuce or a collard.

1 lb chanterelles (or mixed) mushrooms, chopped.
2 tbsp avocado or olive oil
2 tbsp fresh lime juice
1 tbsp dried oregano
1 tbsp onion powder
2 tsp garlic powder
2 tsp cumin
2 tsp coconut sugar
1 1/4 tsp kosher or sea salt
1/2 tsp cayenne

Warm small corn tortillas, salsa, store-bought vegan sour cream (optional), sliced radishes, halved cherry tomatoes, chopped cilantro, and lime wedges (for serving)

Prep
Place a rack in middle of oven; preheat to 400°. Toss mushrooms, oil, lime juice, oregano, onion powder, garlic powder, cumin, coconut sugar, salt, and cayenne in a medium bowl until mushrooms are well coated. Spread mushrooms out in a single layer on a parchment-lined baking sheet and roast until golden brown and crisp, 20–25 minutes.

Build
Build tacos with tortillas, butter lettuce or collard mushrooms, salsa, vegan sour cream (if using), radishes, tomatoes, and cilantro. Serve with lime wedges for squeezing over.

SLB BUTTERED NOODLES

A healthier and butter-less dairy-free version of everyone’s favorite. It becomes more delish as it sits. This makes enough for 12-16 oz pasta. If you’re using kelp or zucchini noodles you won’t need as much. Store excess in the fridge for up to one month.

Ingredients

• 1 cup raw pine nuts

• 6 tbsp evoo

• 3 tbsp fresh squeezed lemon juice

• 1 tsp sea salt

• Pepper to taste (optional)

• Crushed red pepper (optional)

Make

Warm a medium skillet over medium heat for about 2 minutes. Add the pine nuts, reduce the heat to low and toast, stirring frequently, for approx 5 minutes until golden. Transfer pine nuts to high speed blender or food processor and add the EVOO, lemon juice and salt. Blend until smooth, scrape the sides and blend again. Pour the sauce over pasta, mixing it in and over all the noodles. Pepper and crushed red pepper (optional) to taste. I love to top it with cilantro for freshness and greenery.

SLB GREEN HUMMUS

Originally posted Feb 2021. This week I’m sharing my green hummus recipe that I’ve been holding because it’s perfect for watching the Super Bowl. I’ve been making regularly since the lockdown began and I love having this on hand - Mars loves it (and it’s not pizza or pasta!) and I eat it with crudités as a snack. Any olive oil will do but I’ve been using Wonder Valley Olive Oil and I love it. It’s buttery, fresh and herbaceous - it really tastes alive. The olives are hand-picked young, yielding a greener oil full of polyphenols—a powerful antioxidant.

Ingredients

• juice of 1 large lemon

• 1/4 cup tahini

• 1/4 cup olive oil (I love Wonder Valley)

• 1 can chickpeas, drained and rinsed

• 1/2 cup frozen baby sweet peas, thawed

• 1/2 cup chopped fresh cilantro (plus more to taste)

• 1-2 garlic cloves

• salt to taste

• 3 tablespoons water

Directions

Put everything except the water into a food processor or high speed blender for approx 1 min. then add water while blending until desired creaminess is reached. 

* Tip: Mince or chop the garlic, then let it rest for ten or fifteen minutes. This will allow for the production of allicin, a phytochemical responsible for garlic’s anti-inflammatory, anticancer, and immune-boosting properties.

SLB GREEN SOUP

If you’re looking for a soup that’s super healthy, easy to make and that everyone will love (kids included), it’s this. SLB GREEN SOUP is always in rotation at my house. I’ve been making it for years and even sold it cold at my studios. It helps lean you down, is incredibly healthy and tastes so rich you’d NEVER know it’s dairy-free. Whenever I make a batch I even drop some off to my neighbors —Everyone loves and requests it. Enjoy!

SLB UNIVERSAL DRESSING

This dressing is so good that it’s DRINKABLE and goes with everything: salads, steamed veggies, salmon, chicken, rice…Literally everything!

Ingredients

2 tablespoons of tahini

2 tablespoons of tamari

1-2 smashed garlic cloves

1 bunch of fresh dill

1 bunch of fresh chives

1 tablespoon apple cider vinegar

Juice of one lemon

4-6 tablespoons of water (depending on how creamy you like it)

Sea salt and black pepper

Directions

Season with salt and pepper then combine all ingredients in your vitamix or high speed blender and blend until creamy.

LAUREN BOGGI'S 6:15AM JUICE

I enjoy celery juice almost every morning around 6:15am. I love the taste but I really love the way it makes me feel even more so I’m a believer. My recipe is simple - I juice one head of celery and one medium to large lemon and drink before coffee.

Ingredients
1 head of celery
1/2 of one medium/large lemon

You’ll find a lot of research about the healing benefits of celery, but do your own research and decide for yourself. I recommend giving it a try and seeing how you feel after starting your day with it. Check out these benefits:

1. Celery Juice contains powerful anti-oxidants and cancer-fighting compounds. Celery contains a flavonoid called apigenin, which has been shown to kill cancer cells. The polyacetylenes in celery interestingly contain chemo-protective compounds that help to reduce toxicity while boosting immunity and help slow the growth of mutated cells.

2. Celery Juice heals and activates the gut by restoring hydrochloric acid which helps us digest things faster and more efficiently. Celery juice helps raise stomach acid, which is necessary to help break down food, especially protein. Especially good for those on a high protein diet. If our stomach acid is low, the body has to use more resources to digest that food, often leaving us feeling tired and lethargic. Celery juice has the ability to significantly replenish depleted levels of gastric mucus that is needed in the stomach lining to heal and prevent ulcers and acid reflux.

3. Celery Juice lowers cholesterol. Celery contains a compound called 3-n-butylphthalide (BuPh) that has been reported to have lipid-lowering action, reducing the bad cholesterol (LDL) in our bloodstream.

4. Celery Juice is a natural anti-inflammatory. It contains Polyacetylene which reduces chronic joint pain, gout, and rheumatoid arthritis. Not only does it soothe the body, but it is also believed to soothe the nerves, with calming and relaxing properties.

5. Celery lowers blood pressure. Research shows that celery helps lower high blood pressure by acting as a smooth muscle relaxant, improving the flow of calcium and potassium in cells, allowing blood vessels to expand and contract with greater ease.

6. Celery juice aids the Liver. Celery juice improves liver function by increasing the production of enzymes. Studies show that celery helps reduce fat build-up in the liver. The nutrients in celery protect the liver, and actually, help the liver produce enzymes that help flush fat and toxins out.

7. Celery juice improves digestion by increasing circulation in the intestines, getting things going and moving. It’s good for constipation, bloating, puffiness and water retention, acting as a gentle, mild, natural laxative and diuretic.

8. Celery Juice reduces glucose levels. Research shows that compounds found in celery can help reduce glucose levels with no increase in insulin.

9. Celery Juice is alkalizing. Celery is one of the most alkaline foods you can eat! Research suggests that an alkaline diet lengthens life and prevents chronic diseases.

10. Celery juice is highly nutritious. Celery is loaded with essential minerals and vitamins such as folate, potassium, vitamin B6, vitamin K and vitamin C. A cocktail for the skin. The luteolin in celery protects skin from the inside and prevents UV-induced damage. Some swear by celery’s skin healing properties, saying that it helped clear up skin conditions like psoriasis and acne.

SLB SEAWEED SALAD

I love seaweed. It’s one of the most mineral-rich and nutrient dense healers and is really easy to work with but most of us don’t eat much of it beyond sushi because we know what to do with it. Seaweed is full of natural iron, helps regulate the thyroid and is so replenishing. It’s perfect if you’re working out and sweating a lot this summer. Try this simple and delicious 10-min recipe. Arame is really mild seaweed and this salad is great as a side or a main by pairing it with your protein of choice.

Seaweed Salad
1 cup of dried arame seaweed
4 cups water
3 Persian cucumbers, thinly sliced
1-2 large carrots, shaved thin

Dressing
2 tbsp tamari (Bragg liquid aminos works, also)
2 tbsp rice vinegar
1/2 tsp toasted sesame oil
1 tsp toasted sesame seeds
1/4 cup water

Soak arame in water for 10 minutes and place aside while you prep salad. Combine sliced cucumber and carrots in a mixing bowl. In a small bowl whisk together dressing ingredients. Strain arame and add to cucumber-carrot mixture. Pour in dressing, add sesame seeds and toss w hands. Serve!

SLB BREAKFAST SALAD

I’m a breakfast salad lover. A vitamin and mineral rich start to the day is what fills my body up without weighing me down. This recipe from Flamingo Estate is filled with gut happy ingredients including fermented coconut yogurt.

Ingredients

• 1 large head escarole, cut into 1” pieces (or any other lettuces you love)

• 2 avocado, sliced

• 2 cara cara oranges, peeled and sliced (save the rinds to make an easy cleaning spray for your home)

• 1⁄4 cup unsweetened coconut flakes

• 1⁄4 cup unsweetened coconut yogurt

• 1 tbsp poppyseeds

• 3 tbsp lemon juice

• 3 tbsp olive oil

• 1⁄2 tsp freshly ground black pepper

• Handful sprouts

• Himalayan pink sea salt

• 1⁄4 cup fresh dill leaves

• FE seed brittle (recipe found on the FE website) *optional

Steps

• Place the coconut yogurt, poppy seeds, lemon juice, olive oil and black pepper in a blender and blend until smooth. Season to taste with salt and transfer to a large bowl.

• Add the escarole to the large bowl with the dressing and toss to coat. Add the coconut flakes and sprouts, tossing again.

• Layer they dressed escarole on a platter with the avocado and cara cara slices. Top with crumbles of seed brittle and dill.

• If you’re craving some protein, I love to top this salad off with a fried egg.

• Enjoy!

SLB TURKEY MEATBALLS

This week’s member recipe is my go-to healthy turkey meatballs. I’ve been making them for a while and while they’re not my Italian grandmother’s recipe (they’re more of a Swedish meatball) they do work with a maranara sauce and are a breeze to make.

Making great meatballs is all about memorizing a basic ratio that you can adjust to suit your taste and you can use any meat — even fish if you want to take it in that direction. I use ground flax and egg to bind it together but you can add breadcrumbs for lightness if needed. You can then serve these turkey meatballs with red sauce, brown sauce, rice, cauliflower rice, quinoa or salad. Mars loves them on a toasted baguette with cheese or with spaghetti. I like to batch cook these on Sunday and have them on hand for an easy weeknight meal and everyone is happy.

INGREDIENTS 

• 1 pound ground turkey

• 1/2 teaspoon cumin

• 1/2 teaspoon oregano

• 1/2 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 1 teaspoon sea salt

• 1/2 teaspoon pepper

• 2 teaspoons chopped fresh parsley

• 1 egg

• 2 tablespoons ground flax

• 1/4 cup finely chopped white onion

INSTRUCTIONS 

• Preheat oven to 400 F. Line a baking sheet with parchment paper. If you use foil, spray with cooking spray.

• In a bowl, add ground turkey, cumin, oregano, onion powder, garlic powder, parsley, egg and onion. Then add flax. Add more if necessary or feel free to add some breadcrumbs for lightness. Gently mix with your hands until well combined. Careful not to over-mix or the meatballs won’t be moist and tender.

• Use your hands to mix (roll them in your palms) the mixture into meatballs. Place on parchment lined baking sheet. Some people prefer using a medium cookie or ice cream scoop which will make 12-15 meatballs, 1-inch in diameter. You can definitely make them in whatever size you’d like, just make sure they are all relatively the same size so they cook evenly.

TO MAKE TURKEY MEATBALLS IN THE OVEN

Preheat oven to 400 degrees F. Place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until meatballs are cooked through.

TO MAKE TURKEY MEATBALLS ON THE STOVETOP

In a large skillet heat two tablespoons of olive oil at medium-high heat. Cook the meatballs in batches until browned on all sides for about 6-8 minutes. If you’re planning to drop these in red sauce stop browning at 4-5 minutes and then place in red sauce on low for a few additional minutes.

SLB Roasted Tomatoes

Looking for the perfect simple and delicious side? I was recently in Miami and my italian friend, Betta made the best roasted tomatoes for dinner. Sharing her recipe here. You can use any type of tomato but Roma tomatoes are the best for this. There are no measurements, so make it your own. Enjoy!

Ingredients

• Roma tomatoes

• Olive oil

• Minced garlic

• Oregano

• Basil

• Parsley

• Capers

• Sea Salt and black pepper

Directions

Cut tomatoes in half, and remove seeds and liquid. Arrange them cut side up on a foil lined baking pan and dress them with olive oil, minced garlic, oregano, capers, salt and pepper. Place them in the oven at 350 and slow roast for two-three hours. Remove them and sprinkle with your choice of herbs (basil, parsley, more oregano) and more salt and pepper.

SLB CARA CARA CREAMSICLE

This refreshing recipe pays homage to the food court classic, the Orange Julius (also my first job) and the Cara Cara orange. Cara Cara oranges are a cross between two types of Navels and were first discovered in Venezuela in the mid-70s. They have a bright orange peel, pink insides, and undertones of sweet cherry and berry flavors. They're juicy, so sweet, refreshing and delicious. Abundant with fiber, vitamin C, folate, thiamine, and potassium.

Unlike the very unhealthy and processed original, this healthy version isn’t low glycemic but it IS good for you with fiber, protein, Vitamin C, and has a nice, smooth consistency. If you want to reduce the sugar in this recipe, use a smaller piece of citrus and 1/2 banana or omit the banana entirely and sub in more coconut meat. Enjoy!

Ingredients

• 1 cup nut milk

• 1/2” piece of ginger, peeled

• 1 Cara Cara orange (tangerine and blood orange also work well)

• Citrus zest - zest the entire orange

• 1/2 tsp vanilla extract (I love Heilala) or vanilla powder

• a few pieces of frozen coconut meat (approx 2” per piece) or 1/2 packet of Zuma Valley

• 1 frozen banana

• Ice

Directions

Put everything except the water into a food processor or high speed blender until desired consistency is reached.

Tip: You can add protein or collagen (I love Dose & Co in this) to this recipe and it also works well as a healthy cocktail mixer - add vodka.

SLB EXTRA GREEN SOUP

I’ve been making this soup for years and it began as a means of using up collards, celery, and other greens that were in my fridge, and it’s become a recipe that feels new with each change of the season and is especially a great transitional recipe between winter and spring.

It’s easy to make, good hot or cold, and the flavors are mellow. If you’re looking for an easy, healthy way to eat more greens–one that’s neither a smoothie nor a salad–this soup is the answer.

This soup is light so if you’re looking for more heft you can top it with rice, quinoa, legumes, or pepita as a means of adding texture and weight.

Ingredients

• 4 cups vegetable stock

• 1-2 cups escarole (chopped)

• 1-2 cups broccoli florets (chopped)

• 2 large handfuls of spinach

• 1 onion (diced)

• 1 large handful of collard greens or kale, (chopped & stems removed)

• 3 celery stalks (diced)

• 1/4 cup parsley or cilantro (chopped)

• 2 Tbsp of olive oil

• 1-2 lemon or lime (squeezed)

• 1-2 tsp black pepper

• 1 tsp Bragg liquid aminos or sea salt

Directions

Heat olive oil in a large pot over medium heat. Add the onion and sauté for 3-5 min until it begins to golden. Add the celery and saute for 1-2 more min. Add the broccoli, salt and pepper and sauté for 1-2 more min. Add the vegetable stock and simmer for about 10 min, until the broccoli is tender. Add the escarole, spinach and kale and simmer for 2-5 more min, then remove from the heat. Stir in the chopped parsley or cilantro and transfer to your high speed blender or use an immersion blender. You may need to blend in two batches depending on the size of your blender. Add more vegetable broth, salt and pepper as needed to reach desired consistency and seasoning.

SLB SHAMROCK SHAKE

This week I’m sharing my healthy Shamrock Shake recipe. It’s simple, dairy-free, vegan, and St. Patty’s appropriate but this delicious minty smoothie can be enjoyed anytime of the year. I make this for Mars a few times a month and he prefers oat milk and no cashews (photo above), but if you add cashews the consistency is thicker like a shake and it will keep you full, longer.

Ingredients

• 1 large handful of spinach

• 1 handful of fresh mint (approx 6-8 leaves)

• 1/4 avocado

• 1 cup of oat milk (or milk of your choice)

• 1/4 cup raw cashews (optional)

• 1/2 banana

• Ice

Directions

Put everything except the water into a food processor or high speed blender for approx 1 min. until desired creaminess is reached. 

*Tip: Use pre-cut frozen banana if you’d like the smoothie will be thicker like a shake. If you do add cashews you might have to increase the amount of milk, or add water.

SLB SO GREEN SOUP

I’m sharing this week’s member recipe with everyone. My So Green Soup recipe changed my life years ago and it was such a staple that I even sold it at my studios after I had Mars. So Green Soup (cold) is delicious, energizing and keeps you full while leaning you down. It's high in healthy fats and protein, balances blood sugar and takes only minutes to throw together. Make a batch on Sunday & it’ll stay good in the fridge through Tuesday.

SLB So Green Soup
1 bunch raw asparagus
1 avocado
1-2 cups h20
1 cup raw cashews
1/4 cup fresh dill
1 lemon, squeezed
1 tbsp Bragg liquid aminos
1 clove garlic
1/2 tsp black pepper
1/2 tsp sea salt
2-4 lemon balm leaves
1/4 tsp spirulina (opt)
1/4 tsp hemp seeds
1/4 tsp chia seeds

Place all ingredients in a high speed blender and blend until smooth. Add a bit more water if it's too thick for your liking.