Thirsty Thursday

Carrots make a great substitute for fruit in a green juice, adding sweetness and loads of vitamin A, which promotes good eye sight.



  • 1 cucumber
  • 2 carrots, tops and bottoms removed
  • 3 celery stalks, bottoms removed
  • 4 to 5 kale leaves
  • 1/8 pineapple or 3/4 cup (125g) pineapple chunks


  • Wash the cucumber, carrots, celery, and kale.
  • Top and tail the pineapple, peel it, and cut into pieces that will fit through your juicer.
  • Run all ingredients through your juicer, scrape off foam (if desired), and enjoy!

Meatless Monday

We love the combination of these two super greens. They are both a touch spicy, and make for a party in your mouth. This salad truly tastes like spring in a bowl.

watercress arugula


  • 2 cups (40g) baby arugula (rocket)
  • 2 cups (70g) watercress, stems removed
  • Handful of tarragon (from 2 to 3 stems), chopped
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp raw apple cider vinegar
  • 1 tbsp thinly chopped shallots
  • Sea salt and pepper, to taste
  • 2 to 3 radishes, thinly sliced
  • 1/4 cup (25g) chopped raw almonds


  • Combine arugula and watercress in a large salad bowl and toss well. Add tarragon and toss again.
  • To make the dressing, whisk together the olive oil, apple cider vinegar, and shallots in a separate bowl. Add salt and pepper to taste.
  • Pour dressing over the greens, add radishes and almonds, and toss gently. Enjoy!

Springtime Favorites

Strawberry green juice is a favorite at my house.  It’s a great juice to offer while hosting friends and family for brunch! Strawberries are chock-full of vitamin C and many other essential nutrients and antioxidants. For parents out there, this green juice comes kid-tested, as my son Cooper loves it.