Food & Drink
Adrianne Ho’s Supercharged Il Buco Kale Salad

“My all time favorite kale salad is from Il Buco in NYC from Ignacio Mattos. When I remix it at home I source organic farmers market ingredients and even harvest some of the produce from my backyard. I like to supercharge the recipe with nutrient dense microgreens and seasonal sugar snap peas for more protein crunch. I don’t use vinegar like the classic recipe instead I add a whole Meyer lemon which has a nice citrus punch with floral hues. The key is fresh croutons toasted from bread with a healthy amount of extra virgin olive oil and flaky salt. Some ingredients are truly best imported and Domenico’s has some amazing anchovy fillets and DOP Parmigiano Reggiano. I garnish with fresh chiffonade lemon basil cuttings I grew on my terrace from Logan’s Gardens seedlings using my Crescent Garden Nest. Every bite has a beautiful fresh, briny, and savory hit transplanting you directly to the hills of Tuscany by way of Bond St.” – Adrianne Ho

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Food & Drink
Brad’s Raw Kale Vibes

BRADSRAWKALECHIPIf you want the taste of Sunday’s Vegan Gluten-Free Nacho Supreme with the lightness of Don’t Kale My Vibe Chips along with the same easiness of doing… NOTHING, then Brad’s Raw Kale Chips are for you! All the flavour, none of the heaviness, and it can be stored in your cupboard for when the craving strikes! The kale is made crispy by being dehydrated below 115 degrees which allows it to retain its active enzymes and the flavours are provided by natural ingredients including raw cashews, sunflower seeds, & spices. You should never have to sacrifice taste for quality!

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Food & Drink
Don’t Kale My Vibe Chips

Kale: 2 Bunches, Stemmed And Torn
Extra-Virgin Olive Oil:  About 1/4 Cup, To Coat Kale
Flaky Sea Salt: To Taste
Lemon: 1, Juiced
Crushed Red Pepper Flakes: To Taste

Preheat the oven to 350 degrees F.
Place the kale in a large bowl and dress very lightly with olive oil so the leaves are barely coated and season with salt.
Spread the leaves out across 2 roasting sheet trays so they aren’t stacked on each other too much.
Roast in the oven until crispy but still green, 12 to 15 minutes.
Remove from the oven and dress with a squeeze of fresh lemon juice and a touch of crushed red pepper flakes.

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Food & Drink
Cozy Kale

Lemon: Half Juiced
Olive Oil: 2 Tsp
Garlic: 4 Cloves, Sliced Thinly
Kale: 1 Bunch Washed and Chopped
Water: 2 Tbsp
Crushed Red Pepper Flakes: A Pinch To Taste
Sea Salt: To Taste
Cracked Pepper: To Taste
Parmesan: Shaved

Heat olive oil in a large skillet over medium heat and then add garlic.
Sauté for 1 minute, stirring constantly.
Add the kale to the skillet along with 2 tablespoons of water to prevent burning.
Cook, stirring often for 2-3 minutes.
Season with crushed red pepper flakes, sea salt, and cracked pepper to taste.
Stir in the lemon juice and toss to coat evenly before spooning the kale into a serving dish.
Shave parmesan cheese over kale.

Enjoy your Cozy Kale on a cozy day!

Ingredient Vibes:

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Food & Drink

Kale: 1 Bunch
Lemon: 2 Juiced
Parmesan Cheese: 1/2 Cup Grated
Olive Oil: To Taste

Wash, dry, and de-stem kale.
Juice lemons with a lemon squeezer.
Pour lemon juice all over kale, rub it in with your hands, and let marinate for at least 15 minutes.
Finely grate parmesan cheese.
Mix grated parmesan cheese and olive oil with marinated kale.

An easy way to get delicious kale is to marinate it in lemon juice!

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Sweat the Look
Adrianne Ho Designs Herb Garden With Crescent Garden

New Era Yankees 59fifty Fitted Walnut Brown
Tried & True Protect Earth Upcycled Wildlife T-shirt
Oakley M2 Frame XL Sunglasses
Tru-Spec MultiCam Camouflage BDU Pants
Supreme Grip Work Gloves
Merrell Hydro Mocs Black
Crescent Garden Nest
Fox Farm Happy Frog Organic Potting Soil Mix

“After visiting alot of organic commercial and backyard farms in southern California I learned about from the local farmers markets, I decided to grow some herbs and vegetables at my house. Spending more time at home cooking I wanted to implement a device that was both beautiful and innovative. I landed on the exquisite self-watering Crescent Garden Nest raised bed planter which gives me access to fresh herbs and vegetables from my kitchen window. It’s a perfect edible garden container option on my terrace for convenience and style. I sourced some of my favorite herbs from the amazing Logan’s Garden in Silver Lake. They have over a thousand rare and heirloom edible plants. I simply planted shiso, basils, lovage, chives and kale from seedlings with healthy potting soil and water. I look forward to growing more sustainable organic produce in my backyard.” – Adrianne Ho

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Food & Drink
Love Me Juice Press

AdrianneHo_Supreme_FuckEmAll-8AdrianneHo_Supreme_FuckEmAll-7 Juice Press is a Sweat The Style favorite, perfect for when you’re on the go and need some fuel in New York City. Everything they create is delicious and made from organic non-GMO ingredients. The special Love Me juice is made from spinach, green apple, kale, lemon, and their special blend of probiotics while the bottle has the iconic Love Me mark created by New York artist Curtis Kulig. Sweet while still healthy, what’s not to love!

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Food & Drink
Pressed Juicery Roots 1 Juice

AdrianneHo_PressedJuiceryAdrianneHo_SweatCrew_PinkBaseballJacket-5 Sometimes you need to get back to your roots…
SweatTheStyle_PressedJuicery_Root1 Roots 1 juice from Pressed Juicery is stocked with nutrients from a combination of root vegetables and leafy greens. The strong red color of the juice is from beets which are anti-inflammatory and help with restoring optimal pH to your stomach for better digestion. Kale, spinach, and romaine provide high doses of vitamins and minerals, including calcium, making this juice a strong choice if you’ve been too busy to get enough vegetables in your diet. Truth be told it’s not the sweetest and has an acquired taste but its benefits outweigh its flavor.

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Yo I Got That Purp

SweatTheStyle_PurpleKaleNot that kind of purp… The healthier kind, kale, has purple-green leaves and deep purple stems. In season during the spring and fall months when the weather is cooler. Although baby kale leaves are good for fresh use, the larger and sometimes tougher leaves have better flavor and texture after cooking. You can substitute this type of purp in your favorite kale recipes.

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