Revisiting Old Favorites: Kimberly Snyder’s Beauty Detox Foods

There were a handful of blogs that I discovered when I first began healing holistically. One of my main inspirations was Kimberly Snyder. I’ve always loved how accessible she makes healthy living, and most importantly she’s walking the walk. She’s always come across to me as very balanced inside and out, and she literally glows in every picture and video I see her in.

I’ve read both of her books before, and recently got really excited that she’s come out with a new one. I’m most excited because in the new book, she touches on beauty principles like meditation, the body’s second brain (in the gut!), positive thoughts, affirmations, and things other than what we eat that really affect health and wellbeing. The Beauty Detox Power is my kind of book!

There are apparently many other Kimberly Snyder fans in Pittsburgh because I’ve been on the wait list for this book at my library. While I’m waiting, I thought I’d take out one of her older books and make some of the recipes in it. Continue reading


Superfood Buckwheat Chia Porridge

In the warmer months, I love to make raw porridges for breakfast. I’ve literally made so many variations that I can’t count them all. I threw this one together today, on a morning that I didn’t have a lot of hands-on time to dedicate to the kitchen. I wasn’t planning on posting the recipe, but it was so tasty that I really wanted to share it! If you’re too busy in the mornings to stand in the kitchen and make breakfast, try this porridge. Just soak the buckwheat and chia when you get up, go get ready for your day, and this porridge will be basically waiting for you when it’s time to eat. You could also soak the seeds (buckwheat is a seed, too!) the night before if you’re really in a rush.

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The Benefits of Beets + Raw Ruby Noodle Salad

Let’s flash back to my April eats. April was the month that I was obsessed with red foods. I had so many beets, red bell peppers, strawberries, frozen cherries, frozen persimmons, grape tomatoes (ya, it wasn’t quite tomato season, but I couldn’t wait), red apples, goji berries, frozen raspberries, dulse, acai berry puree, red grapefruit and even hibiscus tea. Deep reds, orange reds, pink reds, purple-y reds. Ok, you get it. Continue reading

Eat Your Greens on St. Patrick’s Day: Double Dose o’ Kale Salad

Considering all of the indulgences associated with St. Patrick’s Day, I thought I’d offer up some lighter fare; a dish that is every bit as celebratory without the dehydration and crash associated with excess alcohol and sugar. This hearty salad is made of a wealth of green foods including nutritional powerhouses like kale, avocado, and parsley.

As I was making my green juice the other morning, I became curious about blending the juice with avocado. I know this is a thing that people do, but I always thought that if I’m going to add fat and fiber, I may as well just make a smoothie instead of a juice. When I blended it up though, it was so creamy and smooth. It was very light, too. I totally get why avocado is a popular add-in at juice bars. I was going to drink it, but because of its thickness I thought it would work well as a salad dressing. It worked beautifully! And because my juice had kale in it, you’re getting an extra dose of kale in the salad!

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