LOCAL Greens: Kreation Organic Juicery

I tend to make my own juices at home, but when I'm about and about and I need something to keep me sustained, I make a stop at Whole Foods, or more recently

Kreation Organic Juicery 

in Manhattan Beach.

Kreation is a small chain with locations in Manhattan Beach, as well as various spots in West Los Angeles. The juices are made from 100% organic fruits and vegetables purchased locally in Santa Monica. They have a wide selection of juices, kombuchas, nut milks, and enhanced waters like lavender, aloe vera, and peppermint. I love how each juice has the ingredients, as well as the benefits you'll receive from each ingredient on the side of the bottle. They also let you sample each flavor before you buy so you know exactly what you're getting...like healthy wine tasting! Maybe not so much, but at least you don't buy a huge quantity of one flavor, and then try it to realize it tastes like dirty socks...

Not only does Kreation have yummy and nutrient-rich juices, their stores are filled with gorgeous succulent walls. Even their truck that delivers juices around the Los Angeles area has some amazing greenery on it! You can pick up a juice or two if you're just stopping in, or they also have detox plans that you can purchase if you want to do a cleanse for a few days...or maybe a month...or more!

Fennel, Beets, & Blood Orange

I have never cooked with fennel before, but I'm trying to branch out from my normal weekly veggie rotation, and {FENNEL} was the veggie I've been missing. I had no idea how to use it, and after doing a little research on how to prepare it, came up with this yummy dish, which actually felt pretty fancy for a {Monday} night! This would be a good dish for a special date night dinner at home, or if you want to impress your friends at your next dinner party!

FENNEL

also has innumerous health benefits, and can aid in treating anemia, indigestion, and constipation. It is also helpful in eliminating toxins from the body as a diuretic, prevents hair loss and eye disorders related to aging. 

Ingredients:

Fennel, 3-4 bulbs

Beets, 2-3 bunches 

Red onion

Olive Oil, about 1/2 cup 

Blood oranges, juice of 2

Garlic clove

Lemon, juice of 3

Black pepper

Preheat oven to 400 degrees.

The beets require the longest roasting time, so it's best to start with them. Rinse and remove the stems, and try to remove as much as the outside root as you can, without removing all the skin. Cut beets into fourths and wrap in aluminum foil to create a steaming package. Place directly on the oven rack and let steam for about 50 minutes, or until you can pierce them lightly with a fork. While the beets are steaming, cut off the fronds and bulb end from the fennel. Save the fronds for a garnish. Slice each fennel into fourths. Chop the red onion into large pieces, about the same size as the fennel slices. Place the fennel and red onion on a baking sheet. Drizzle olive oil, lemon juice, and a few grinds of black pepper on the fennel and onions, and place in the oven for 20-25 minutes. I set the timer for my beets at 30 minutes, and then added the fennel and onion to let everything cook for another 20-25 minutes.

To prepare the Blood Orange Vinaigrette, combine 1/2 cup olive oil, a garlic clove, and the juice of 2 lemons, and 2 blood oranges. Whisk all ingredients together, and add black pepper to taste.

Add beets to your dish, and then top with roasted fennel and red onion. Drizzle blood orange vinaigrette, and add fennel fronds as a garnish.

Voila...an easy, healthy, and {fancy} dish!

Kale and Brussel Sprout CHOPPED Salad

This week's Farm Fresh delivery included the most beautiful Lacinato kale I've probably ever seen, it was silky and had the most rich dark green color. I wanted to use it raw, and in a dish that really highlighted how fresh and flavorful it is, instead of throwing it in a smoothie or making kale chips.

Which led me to the most heavenly combination of chopped kale, brussel sprouts, onions, quinoa, and pine nuts, with a lemon garlic vinaigrette!

Let me just say, when I began making this dish, and my guy asked me what was for dinner and saw what I was concocting, he said he would order pizza...fine, more for me! Well, let me tell you, by the time this dish was done, he had forgotten about the pizza and was even suggesting some yummy additions to add to the mix for next time. DOUBLE SUCCESS...there will be a next time, and the kale and brussel sprout chopped salad beat out the pizza!

Ingredients:

Kale, 1-2 Bunches, Chopped with center stem removed

Brussel Sprouts, 12 Ounces,Trimmed and chopped

Onion, 1/4, Sliced

Quinoa, 1 Cup, Cooked

Pine Nuts, 1/4 Cup

Coconut Oil, 1 Tablespoon

Olive Oil, 1/4 Cup

Garlic, 1 Clove

Lemon, Juice of 2-3

Black Pepper

Remove the stems from the kale, chop into small pieces, and place in a large bowl.

In a large skillet, add coconut oil, trimmed and chopped brussel sprouts, and onion. Add a few dashes of pepper, and a squeeze of lemon to season. Saute on medium heat until onion and brussel sprouts soften. For the quinoa, boil 2 cups of water and bring to a boil. Add 1 cup of quinoa, cover and simmer on low for 10-12 minutes. Pine nuts can be added to the quinoa, or toasted in a skillet.

For the dressing, combine chopped garlic clove, olive oil, and juice of 2 lemons. Add 2-3 dashes of black pepper. Whisk to combine all ingredients.

Add brussel sprout mixture, quinoa, pine nuts, and dressing to your bowl of chopped kale and toss together.

The JOY is in the Journey

Photo Via

Well friends, I have decided to start a new journey and am in my second week of Yoga Teacher Training! Remember last year when I talked about 'Finishing What You Start' and said this was one thing I would love to accomplish...well, I'm doing it! I'm a bit terrified, but overall I feel that this is exactly what I need to be doing right at this moment.

For the next 8 weeks, I will be consumed with reading, practice teaching, trainings, lectures, and improving my own practice. I am excited to see where the journey takes me, and can't wait to be able to share yoga with others.

Our first homework assignment was to write an essay on what yoga is to ME, and I decided to share a few highlights of the reasons why I am drawn to this practice, and hopefully you'll be inspired to go take a yoga class this week and feel it for yourself!

The moment I reach my mat, I begin the process of uniting or re-uniting with myself. The world behind and ahead of me disappears, and I suddenly feel comforted, calm, and quiet. The insecurities, the worries, my relationships, and many other thoughts that cloud my mind suddenly begin to fade away, and my focus moves toward my breath and the strength of my body on that day. With each practice, I am amazed and grateful of what the body is capable of, which nourishes and pushes my mind to continue further in my practice. And sometimes, it is not my body that needs the extra attention and love, but my mind, and yoga is the silence.

My regular practice has truly made me more accepting of myself and my body, and if you can love and respect yourself to the fullest, then the love and respect you bring to others will only be greater. If you can't love yourself, then it's very difficult to truly love others in an unconditional and nonjudgmental way. No one is perfect, and yoga is forgiving, and teaches you to be forgiving. Each time I practice is a new chance to start over, to recreate, and decide the path I want my life to take that day. Yoga creates a calm strength, not only in my body, but throughout my life and interactions when I leave my mat. My yoga practice has encouraged me to crave and seek positive experiences and positive relationships.

I am truly grateful for the community of yoga that is always there to comfort me during both the hardest, and the best times of my life.