March is National Nutrition Month, and what better way to kick off the first weekend of the month with this energizing Radiance Juice from EAT WITH INTENTION by Cassandra Bodzak, a gorgeous healthy living cookbook that combines daily meditation with plant based recipes!

Roald Dahl famously said: “If you have good thoughts, they will shine out of your face like sunbeams and you will always look lovely.” I couldn’t agree more. Beauty starts from within and permeates outward. Thinking thoughts that nourish your soul and eating foods that nourish your body are more effective than the most luxurious makeup money can buy. You can’t fake true radiance. This juice is packed with nutrients that will get you glowing from the inside out! Pineapple juice promotes healthy skin and helps prevent acne; watercress is also great for your overall health with its high levels of vitamin C; and cucumber has cooling and moisturizing properties.

Radiance Juice


½ cup (17 g) watercress
2 cucumbers, peeled
2 limes, peeled 1 cup (166 g)
Pineapple chunks


1. Starting with the watercress, juice all the ingredients into a large glass.
2. Lightly stir and serve immediately.

Yield: 1 serving

*Recipe and image courtesy of Eat with Intention by Cassandra Bodzak.*

Cassandra Bodzak is a holistic lifestyle guide and host of the online cooking show, Eat with Intention. Discover more with:

Kick your smoothie up a notch! Just Spices Smoothie Boost is a sweet blend of refreshing mint, zesty lemon and orange peels, sharp ginger, and a delicate taste of floral hollyhock blossom. From ho-hum to hooray, your morning smoothie just became a lot more exciting!

Smoothie Boost Mixed Berries & Banana Smoothie


1 cup (frozen) mixed berries (“Mom” prefers organic)
1 ripe banana
1/2 cup milk or water (or even more to taste) – “Mom” prefers organic milk or nut milk
1/2 teaspoon Just Spices Smoothie Boost
1 teaspoon honey (optional)


Slice the banana and add it together with berries of your choice into your blender.

Add the Smoothie Boost Seasoning & blend until you get a smooth texture.

With the blades whirring, pour in milk or water to reach the consistency you like.

Now you can toss a few extra fruits on top and drizzle with honey to taste.

Enjoy & Share!

*Recipe and image courtesy of Just Spices.*

In the U.S., peanut butter-inspired confections remind us of our childhood. Restaurant chefs have been known to playfully incorporate it into desserts from pie to pot de crème. For the French, it is chocolate-hazelnut spread that deliciously recaptures that essence of being a kid. This simple but sinful recipe using organic, all-natural Nocciolata and Fiordifrutta is based on Dorie Greenspan’s “Nutella Tartine” from her cookbook, Around My French Table.

Even if you didn’t grow up in France, I’m sure you appreciate the wonderful marriage of chocolate and hazelnuts. We certainly do!

Dorie Greenspan’s Nutella Tartine


1/4 cup Nocciolata
4 slices brioche bread or challah
1 1/2 tablespoons unsalted butter, melted
1/4 cup Spread Seville Orange Fiordifrutta
Fleur de sel (or any coarse salt)
Coarsely chopped toasted blanched hazelnuts, for topping


Preheat the broiler. Line a baking sheet or the broiler pan with aluminum foil.

Put the Nocciolata in a heatproof bowl set over a pan of simmering water and heat, stirring frequently, just until it is softened and warm.

Brush one side of each slice of bread with melted butter, and put the bread, buttered side up, on the baking sheet. Run the bread under the broiler; pull it out when the slices are golden. Spread the fruit spread over the hot bread and then, using the tines of a fork, generously drizzle each tartine with some warm Nocciolata. Top with a few grains of fleur de sel and some chopped hazelnuts.

Makes 4 servings.

About the Ingredients

Rigoni di Asiago’s’ Nocciolata chocolate-hazelnut spread: Each batch takes 36 hours of artisanal preparation, which combines top-quality hazelnuts, fair trade cocoa and cocoa butter, environmentally-responsible cold-pressed sunflower oil, natural vanilla extract, raw cane sugar, and skimmed milk. contains no palm oil (which is high in saturated fat and whose cultivation devastates the environment), hydrogenated fats, artificial colors, aromas or additives. They also have a dairy free version (Nocciolata Dairy Free) that contains no milk and is certified vegan

Fiordifrutta fruit spread: Each jar contains over three pounds of perfectly ripened organic, non-GMO fruit and is sweetened with only organic apple juice (no sugars added). A low-temperature production process not only best preserves the nutrients and flavors of the fruit, but also significantly reduces the natural sugar content, yielding 30% fewer calories than most other brands. It is the only three-ingredient (fruit, apple juice, and pectin) fruit spread on the market and is available in a wide range of flavors.

*Recipe and image courtesy of Rigoni di Asiago’s’ Nocciolata and Around My French Table.*

Show your sweetheart some love this Valentine’s Day by serving heart-shaped ravioli for a romantic meal! If you have little ones, they too will love this homemade ravioli recipe – just grab a heart-shaped cookie cutter to create these ravioli pockets of love!

Ricotta Ravioli Filling


1# high quality ricotta cheese, drained (“Mom” prefers organic)
½# mascarpone
¼# grated Parmesan cheese (“Mom” prefers organic)
3 egg yolks (“Mom” prefers organic, cage-free eggs)
½ t grated nutmeg
1T salt
1t black pepper


Combine all ingredients in a bowl or mixer, and place into pastry bags.

Ravioli Dough


2# AP or type “00” pasta flour
10 whole eggs, plus 10 egg yolks (“Mom” prefers organic, cage-free eggs)
1 T olive oil


Combine ingredients in a stand mixer with the dough hook attached. Mix on low speed for apprx. 10 minutes, until dough looks smooth and elastic. Wrap dough in plastic wrap, and allow to rest in refrigerator for at least 1 hour.

When ready to roll pasta, clear a large work surface, divide the dough into 4 equal size portions and begin rolling through pasta roller, starting on thickest setting. Progressively work down until you have rolled it out on the thinnest possible setting, dusting with flour if it sticks.

Cut off a pasta sheets into 1 foot sections, dust with flour and stack together. Work with 1 piece at a time, keeping the rest covered in plastic so they don’t dry out.

Using your pastry bag, pipe approx. 1T of filling every 4 inches onto the pasta. Spray lightly with water, and lay another sheet down slowly over the top, pressing out all air pockets as you go. Use a heart shaped cookie cutter to cut into individual ravioli.

Lay pasta on a sheet tray dusted with flour, wrap tightly in plastic. If using within a day or 2, store in refrigerator. If not, place in freezer until frozen solid, then transfer to airtight bag or container.

*Recipe and image courtesy of Chef Shaun Golan of Ballo Italian.*

Super Bowl Sunday is upon us! Whip up this nutritious and super simple black bean salsa that will have your guests cheering, no matter what team they are rooting for today!

If you watch ESPN regularly, then you know Mark Schlereth. Mark’s both a talented radio and TV sportscaster. And certainly it goes without saying, with an NFL career like his, he was a pretty good football player, too. During his 12 years in the NFL, he played in two Pro Bowls and won three Super Bowls — one with the Washington Redskins and two with the Denver Broncos.

This is Mark’s black bean salsa recipe, which he recommends you serve with his Green Chile Eggs Benedict.

Black Bean Salsa

Contributor: Mark Schlereth


1 (14-ounce) can black beans, rinsed and drained (“Mom” prefers organic)
1 cup Homemade Salsa (see below)
1⁄4 cup chopped fresh cilantro
Juice and zest of 1 lime
Sea salt and freshly ground black pepper


Combine the black beans, salsa, cilantro, and lime juice, and zest ingredients in a bowl. Season with the salt and pepper, and stir well.

Makes about 3 cups.

Excerpted from Mad Genius Tips by Justin Chapple. Copyright © 2016 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.

Is the thought of heavy game day fare on Super Bowl Sunday leaving you feeling super stuffed just thinking about it? Give fan favorite apps and dips a makeover by substituting Lifeway Kefir as a healthier alternative! These three ‘perfect-for-game-day’ recipes include Roasted Red Pepper Dip, Basil Pesto Hummus and Kefir Crab Dip!

Kefir - Roasted Red Pepper Dip

Red Pepper Dip

Lifeway’s creamy Farmer Cheese mixed with roasted red peppers make for an easy and delicious probiotic-packed dip that you won’t be able to put down.


½ cup Lifeway Farmer Cheese
¾ cup roasted red peppers, chopped
½ tsp garlic powder
1 tsp smoked paprika
½ a lemon, squeezed


Combine all ingredients into a mixing bowl. Mix together by hand until desired consistency is reached.

Kefir Crab Dip

Kefir Crab Dip

Are you crazy for crab dip but not for the copious calories? Then we’ve got a recipe for you! Lifeway’s Farmer Cheese brings all the flavor and none of the guilt to this creamy, probiotic-packed appetizer.


2 tsp Lifeway Plain Low Fat Kefir
½ cup Lifeway Farmer Cheese
6oz crab meat
2oz cream cheese
2 Tbsp pickled banana peppers
¼ red onion chopped
½ a lemon, squeezed


Combine all ingredients into a mixing bowl. Mix together by hand until desired consistency is reached.

Kefir - Basil Pesto Hummus

Pesto Kefir Hummus

This flavorful pesto hummus is probiotic-packed with no preservatives or artificial flavorings. After one bite, you’ll never go back to store-bought brands.


¼ cup Lifeway Plain Whole Milk Kefir
2½ cups cooked chickpeas (drained and rinsed, if canned)
2 Tbsp tahini (sesame seed paste)
¼ cup pickled banana peppers
½ tsp garlic powder
2-3 Tbsp basil pesto to taste
½ a lemon, squeezed
Salt and pepper to taste


Combine all ingredients into a food processor and blend until creamy. Serve with warm pita bread, crudités or crackers. This hummus also makes a great sandwich spread!

*Recipes and images courtesy of Lifeway Kefir.*

Also known as “Incan Peanuts,” Sacha inchi seeds contain the Earth’s highest source of plant-based omega-3s, have a whopping 8.5 grams of protein and 5 grams of fiber, and are a great source of calcium, iodine, magnesium and iron. This simple, but deeply nourishing soup from Chef Gena Hamshaw is a delicious recipe that highlights the rich nuttiness and umami flavor of the Sacha Inchi seed, so your family will never know just how nutritious it is!

Sacha Inchi Acorn Squash Soup


2 acorn squash
1 tbsp coconut oil
1 yellow onion, finely chopped
Sea salt salt and ground pepper
1 3/4 cups organic vegetable broth
1/4 cup hemp, almond or other nut-based milk
1/3 cup Imlak’esh Organics Sacha Inchi Seeds


Preheat oven to 450 degrees.

Slice squash in half along the equator and scoop out the seeds with a spoon. Line a baking sheet with aluminum or parchment, and place the squash, skin-side-down, onto the baking sheet. Sprinkle with salt and pepper. Roast for 35-45 minutes, or until the squash is very tender and skin can be pierced with a fork. Roast in oven for 45-50 minutes, or until flesh is tender and skin is starting to turn golden brown. Remove from oven and allow to cool. Once it cools, scoop the flesh out of the skin and set the flesh aside (you can discard the skin).

Heat oil in a pan over medium heat. Add the onion and saute until golden and tender (about 10 minutes).

Transfer the onion and squash to a blender. Add the broth, nut milk, and Imlak’esh Sacha Inchi Seeds. Blend till very smooth, season to taste with salt and pepper, and blend again. Serve warm, with a drizzle of Imlake’esh Organics Sacha Inchi Oil and extra seeds as garnish!

Serves 2-4.

*Recipe and image courtesy of Imlak’esh Organics.*

About Imlak’esh Organics
Based in Santa Barbara, CA, Imlak’esh Organics is a community-centric family of superfood revolutionaries making a positive impact on the future. Through their ethically sourced superfoods, the company empowers indigenous farmers while providing consumers with pure nutrition. With every purchase, Imlak’esh gives back to a regenerative eco-social project through their 5% for the People program. Valuing sustainable agriculture, economic justice, cultural rights, and healthy living, Imlak’esh is working towards a better future for all. Imlak’esh Organics products are available nationwide on, as well as Whole Foods, Select Food Cooperatives, Erewhons, New Leaf, Lazy Acres and select neighborhood health food stores. You can also purchase online at Follow us on Instagram: @Imlakesh

The scents of the season surround you when baking these delightful, cinnamon-dusted apples! Topped lovingly with Icelandic Provisions Plain Skyr and Apple Cinnamon Granola, this is a sweet treat that is nutritious and healthy!

Cinnamon Sugar Baked Apples With Granola, Skyr And Honey


4 apples, stems removed and cored (“Mom” prefers organic)

1/2 tbsp raw sugar

1/2 tsp ground cinnamon

1/2 cup granola of choice (“Mom” prefers Viki’s Granola)

1/2 cup Icelandic Provisions Plain Skyr

Honey, to taste


Preheat the oven to 350˚F. Mix together the sugar and cinnamon. Add apples to a baking dish (rub dish with a little olive oil or coconut oil to prevent sticking) and sprinkle with cinnamon and sugar.

Bake for about 25 minutes. Let cool slightly, then fill with granola. Top with the Skyr and a drizzle of honey.

Serves 4.

*Recipe and image courtesy of Feed Feed.*

Serve up some creepily delicious Spooky Witch Fingers this Halloween for a scarily healthy appetizer using gluten-free Brazi Bites! These Brazi Bites Spooky Witch “fingers” are fun and easy to make so even the kids can get involved in the kitchen. Served with marinara sauce “blood” for dipping, this dish is a spook-tastic treat for your entire family!

Brazi Bites Spooky Witch Fingers


For the fingers:
20 ea. Brazi Bites, defrosted
2 eggs, beaten well with 1 tsp. Water
Almond slices
Vegetable oil or vegetable spray

For the marinara sauce:
1 – 28 oz. can crushed tomatoes
1 c. Water (swished from the tomato can)
1/4 c. Olive oil
8 garlic cloves, sliced
1 tsp. Red pepper flakes
1 tsp. Kosher salt
1 tsp. Dried oregano

RNDR_BraziBites_Retail_Pouch_GarlicAsiago cropped


For the Marinara: Heat oil over medium heat. Add garlic cloves and cook for 30 seconds until beginning to sizzle. Add tomatoes and 1 c. Water. Add Red pepper flakes, salt and dried oregano. Bring marinara to a simmer and cook for 15 minutes until thickened. Serve with Brazi bites fingers.

For the Brazi Bites fingers: Preheat oven to 400 F. Coat hands well with oil. Knead Brazi Bite (1 ea.) well and roll into a 5 in. ‘stick.’ Using a small knife, cut 3 slits along the top, middle and bottom of the finger. Place an almond slice into the top of the “finger.’ Place onto a sheet pan coated with pan spray. Brush fingers with egg wash. Bake in oven for 18-22 minutes until golden brown. Brush the “nail” of the finger with marinara sauce.

*Recipe and image courtesy of Brazi Bites.*

This Labor Day weekend, use the last of those deliciously ripe, juicy summer peaches by pairing them with jerk chicken on skewers for a fuss-free meal with family & friends that goes way beyond grilled chicken!

According to Hello Fresh, “The recipe takes skewers to whole new level by adding peach slices to a Jamaican-inspired dish. Tender chicken and curried rice round out this sweet and savory recipe to remember.”

Jerk Chicken and Peach Skewers with Curried Rice Pilaf

Ingredients (for 2 people)

Chicken Breasts 12 oz
Basmati Rice 1/2 Cup
Snap Peas 4 oz
Red Onion 1
Peach 1
Jerk Seasoning 1 T
Curry Powder 1/2 t
Lemon 1
Chicken Stock Concentrate 1
Skewers 4
Oil* 2 t


1 Prep: Wash and dry all produce. Preheat the broiler to high or oven to 500 degrees. If you want to use the grill, fire it up to high. Soak the skewers in water. Halve, peel, and finely dice half the onion. Cut the other half into 1-inch cubes for the skewers. Trim and cut the snap peas into ½-inch pieces. Halve, pit, and slice the peach into wedges. Cut the chicken into 1-inch pieces.

2 Make the pilaf: Heat a drizzle of oil in a medium pot over medium heat. Add the diced onion and cook, tossing, for 3-4 minutes, until softened. Add the rice and ½ teaspoon curry powder. Toss to combine. Add 1 cup water and the chicken stock concentrate. Bring to a boil. Cover and reduce to a simmer for about 15 minutes, until it is tender. During the last 5 minutes of cooking, stir the snap peas into the rice. Season with salt and pepper.

3 Marinate the chicken: Toss the chicken in a medium bowl with the jerk seasoning, peaches, onion cubes, and a drizzle of oil. Season generously with salt and pepper.

4 Broil the skewers: Thread the chicken, onion, and peach wedges onto the skewers, alternating between each. Place onto a foil-lined baking sheet. Broil 10-12 minutes, turning once, until cooked through and lightly charred. You can also cook the skewers on the grill.

5 Finish and serve: Cut the lemon into wedges. Serve the jerk chicken skewers on a bed of curried rice pilaf. Squeeze over a lemon wedge and enjoy!

*Recipe and image courtesy of Hello Fresh.*