Personal health is a pressing issue right now. As stressful as everything may be, maintaining a healthy mind and body is the key to a long, happy life. The way we choose to eat can have a huge impact on how we function, so I wanted to offer up some of my favorite recipes to anyone who needs help getting started (or is just looking for something new!).
But first, a couple broader tips about eating right:
1. USE WHOLE FOODS
Skipping the processed stuff saves you the worry of wondering what you're really eating, and saves you some money at the grocery store!
2. COOK TOGETHER
Cooking with your kids or loved ones is a fun, fulfilling activity that does wonders for your mental health.
3. BE SUSTAINABLE
Shop locally, seasonally, and do some research on what plant and animal products do the most harm (go easy on the beef!)
And if you didn't know already, healthy recipes don't have to be time consuming. All of my favorite go-tos are quick, easy, and satisfying. In fact, I loved them so much they became the inspiration for our new line of farmers market scents (which happen to feature our best recipes in every box!).
Get your utensils ready, because these tempting dishes are in season and super simple. Make sure you snap some pictures and share them when you're done!
SHAVED FLORENTINE FENNEL SALAD
Prep time: 8 minutes
1 fennel bulb
2 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
1/4 teaspoon of chopped fresh thyme leaves
1 Tbsp chopped flat-leafed parsley
2 Tbsp shaved Parmesan cheese
For the dressing: whisk olive oil with lemon juice and thyme leaves
To prepare the salad: Shave fennel paper thin with a mandolin, then gently toss with parsley and dressing in a medium bowl. Serve topped with parmesan.
MINT MEYER LEMONADE
Prep time: 20 minutes
5 Meyer lemons
1/2 cup roughly torn fresh mint, plus mint sprigs
1/4 cup sugar
1 cup water
2 cups ice
3 mint sprigs
3 slices of lemon peel
Juice lemons, straining pulp and seeds, to reach ¾-1 cup of juice. Blend juice with mint, sugar, and water until well combined. Add ice and blend until crushed, then pour into three tall glasses. Garnish with fresh mint sprigs and lemon peel. Serve immediately, while still cold.
PURPLE BASIL PESTO
Prep Time: 15 minutes
Makes about 1 cup
1 clove garlic
2 tbsps Pine nuts
2 - 3 tbsps extra virgin olive oil
2 cups basil leaves
1/4 cup Parmesan grated
½ tsp ground pepper
½ tsp salt
Toast pine nuts for a few seconds in a hot pan without oil. Place garlic in a food processor with a pinch of salt and process for a few seconds. Add in basil leaves and pine nuts and process for about 30 seconds. Transfer to a bowl and mix in parmesan, then add oil slowly until it reaches an oozy consistency. Season with salt and pepper to taste, then use on sandwiches, salads, and pasta.
Eating healthy makes us feel better, grow stronger, and maintain a powerful immune system. It's never too late to fix your diet, so use this opportunity to start making changes for the better.
The scent of a bright spring market
TOMATTO TARRAGON CANDLE
ARUGULA AND GREEN APPLE CANDLE