Food & Drink
More Pink Lemons Please!

SweatTheStyle_PinkLemonsWe know what you’re thinking and nope this is not a grapefruit, they are pink lemons! Pink lemons were first discovered in a home garden on an ordinary Eureka lemon tree in Burbank, California around 1930. It is now grown as a farmers market fruit in limited quantities throughout Southern California.

Pink lemons are visual stunners, especially compared to lemons that you are used to seeing! They have a yellow-and-green-striped skin (when the green fades you know the fruit is ripe) and blush-pink flesh (lycopene which is also the antioxidant that gives grapefruits their ruby hue) that gets pinker as they ripen. You would think with all of this pink greatness the juice would be pink, nope still clear so this is not what makes the pink lemonade pink 🙂 Now to the taste… Pink lemons taste less tart than regular lemons, with a more fruity, floral flavor, making them ideal for desserts, water flavoring, or a summertime cocktail!

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Food & Drink
Spring Vegetables with Pea Tendrils and Ginger-Lime Dressing

SweatTheStyle_SpringVeggies Ingredients:
1 head Green Cauliflower, cored and thinly sliced
1 bu Baby Carrots, quartered lengthwise
1 bu Easter Radishes, quartered lengthwise
1 ea Fennel Bulb, thinly sliced lengthwise
1 bu Pea Tendrils, cleaned and leaves picked
1 ea Meyer Lemon, thinly sliced crosswise
1 c Cilantro Leaves, picked
¼ c Lime Juice, freshly squeezed
2 T, Minced Ginger
½ c Extra Virgin Olive Oil
Sea Salt

SweatTheStyle_SpringVeggies-2Directions:
Ginger-Lime Dressing:
In a medium-mixing bowl, add the ginger and lime juice, slowly whisk in the extra virgin olive oil and season with a pinch of sea salt. Serves 6

Prepare Veggies:
In a large mixing bowl, add all the vegetables and marinate them with the ginger-lime dressing for about 15 minutes. Add the pea tendrils and cilantro leaves and gently toss everything together. Arrange them on a plate and layer in the Meyer lemon slices. Season with a pinch of sea salt.

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Food & Drink
Don’t Kale My Vibe Chips

ChiliLemonKaleChipsIngredients:
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

Instructions:
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
Just Chillin’ Chili

SweatTheStyle_ChilliRecipe Ingredients:
Orange: Half, Squeezed
Sweet Onion: 1 Medium, Chopped
Olive Oil: 3 Tbsp
Garlic Cloves: 4, Chopped
Green Pepper: 1/2, Chopped
Vegetable Stock: 1/2 Cup
Green Chile Peppers Chopped: 1 Can (4.5 oz.)
Oregano: 1 & 1/2 Tbsp
Chili Powder: 2 Tbsp
Cumin: 1 & 1/2 Tbsp
Sea Salt: 1 Tsp
Pepper: 1 Tsp
Medium Jalapeño Pepper: 1/2, Chopped
Chopped Tomatoes: 1 Can (14.5 oz.)
Kidney Beans: 1 Can (14.5 oz.), Rinsed & Drained
Cilantro: 1 Handful, Chopped

Instructions:
Add onion, garlic, pepper, & jalapeño to a pot with hot olive oil and cook for 5 minutes.
Add spices cook two minutes.
Add can of green chili peppers, cook for a minute.
Add tomatoes, cook two minutes.
Add beans.
Add 1/2 cup of vegetable stock.
Cook 1 hour med low temp. Stir pot every 10-15 minutes or so to prevent burning.
Add vegetable stock if needed.
Squeeze out juice of half an orange (great substitute for sugar).
Adjust seasonings with cumin and chili powder to taste.
Spoon in a bowl.
Serve with a side of chopped onion, grated cheddar, sour cream, and cilantro.
If you want more heat add some chopped canned jalapeños.
You can make this vegan if you sub in vegan cheese and sour cream. 

The best thing about this recipe is that you can set it and forget it (well, sort of).  I suggest making the full portion because this chill tastes even better the next day!

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Food & Drink
Asian Peanut Soba Noodle Salad

SweatTheStyle_BoroKimono_SobaRecipe Ingredients:
Cilantro: 1 Bunch, Chopped
Cucumber: Halved, Chopped
Red Onion: 4 Tbsp, Diced
Green Pepper: Half, Chopped
Carrots: 1, Shredded
Lime: Half, Juiced
Ginger: Half Inch, Finely Diced
Garlic: 3 Cloves, Thinly Diced
Green Onion: 4 Springs, Sliced
Hoisin Sauce: 2 Tbsp
Soya Sauce: 2 Tbsp
Peanut Butter:1/3 Cup
Water: 3 Tbsp
Siracha: 1 Tbsp
Sesame Seeds: To Taste
Sesame Oil: To Taste
Soba Noodles: Cooked
Crushed Red Pepper Flakes: To Taste

Instructions:
Combine peanut butter, soya sauce, hoisin sauce, water, crushed red pepper flakes, sesame oil, a squeeze of lime, ginger, and garlic in a bowl and whip until creamy.
If you want, add more water to get desired consistency.
Mix half of the sauce with soba noodles.
Mix other half of the sauce with chopped vegetables.
Place vegetables on top of noodles.
Squeeze the rest of lime juice over entire dish.
Garnish with cilantro and sesame seeds.
Cover and set in fridge for 30 minutes to chill.

Enjoy!

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