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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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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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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Food & Drink
You Ain’t Got The Juice Like That

AdrianneHo_PublicEnemy-6That’s cold, ice cold…
SweatTheStyle_LAJuice_GreenThe Juice in Atwater Village is one of the best juice shops on the eastside of Los Angeles. It’s important to start the day with something healthy to stay energized like a green juice when you don’t have a lot of time. #03 is a Sweat The Style favorite, made of organic apple, celery, kale, romaine, parsley, lemon, and ginger.

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Food & Drink
Brussels Sprout and Maple Glazed Tofu Bites

SweatTheStyle_BrusselsSproutTofuBitesThese Brussels Sprout and Maple Glazed Tofu Bites are a no-fuss finger food that are easy to pick up and chow down. Perfect for holiday socializing and catching up. There is no better time to enjoy Brussels sprouts than right now as they’re in season and rich in rejuvenating, healing nutrients. Brussels sprouts are a part of the cruciferous vegetable family (which include broccoli, cauliflower, cabbage, kale) and contain vital cancer-fighting components that offer powerful protection against carcinogens. The compounds found in these vegetables support the body’s natural detoxification process, helping to rid it of cancer-causing agents in our food, water, and environment. Organic tofu adds a protein punch to this snack and will help stave off cravings and keep you feeling energized and satisfied. Enjoy these bites dipped in plain organic full-fat Greek yogurt or nosh on them plain as they pack a festively flavorful punch.

Brussels Sprouts: 1 lb, rinsed
Extra-Virgin Olive Oil: 2 tbsp
Himalayan Pink Salt & Black Pepper: 1 tsp
Organic Tofu (preferably sprouted): 1 Block
Raw Maple Syrup: 2 tbsp
Low-sodium tamari sauce: 1 tbsp
Coconut oil: 1 tbsp
Garlic Powder: 1 pinch
Himalayan pink salt and black pepper: 1 pinch

Preheat oven to 400.
Slice the Brussels sprouts in half, lengthwise. Don’t trim the ends, as they’ll hold together better with them.
Toss the sprouts on a rimmed baking baking sheet with the oil and a good sprinkle of salt and pepper.
Bake for 40 minutes total but be sure to check them half way through. Toss them around too for even baking.
In the meantime, cut tofu into thick, small strips, place them in a bowl and toss them in maple syrup, garlic powder, salt and pepper. Heat a medium skillet over medium-high and top with coconut oil. Add the tofu and sauté for about 5 minutes, until nicely golden and crispy. Set aside.
Remove the sprouts from the oven and let them cool about 5 minutes, or until you can handle them.
Using toothpicks, slide on a sprout half, followed by a tofu piece, then bookend it with another sprout half.
Arrange on a platter and serve.

By: Beata Rydyger BSc RHN, She Lives Clean

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