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Filtering by Category: Recipes

Holiday Chocolate Bark

Chrissy G.

Chocolate Bark 2 Chocolate Bark 1

The perfect, almost guilt-free, holiday treat! Chocolate Bark is not only easy to make, but it's super versatile. Like dried fruit? Add cherries! Love nuts? Throw in some pistachios and almonds. The recipe below requires only 15 minutes to make, plus it doubles as a fantastic, inexpensive gift. Simply place pieces of "bark" into a mason jar, add a cute label and a pretty ribbon, and voila! Holiday gifts for under $5!

Chocolate Bark Recipe

  • ½ cup coconut oil
  • 3 tbsp raw cacao powder
  • ¼ cup coconut milk
  • ¼ cup raw agave nectar
  • ½ cup raw buckwheat (plus extra for garnishing)
  • ¼ cup raw sunflower seeds
  • ¼ cup hazelnuts
  • 2 tsp chia seeds
  • ¼ cup almonds
  • A pinch sea salt
  1. Add the coconut oil in a medium sauce pan and melt over low heat.
  2. Whisk in the raw cacao powder, agave nectar and coconut milk and mix to combine.
  3. Remove from the heat, and add the buckwheat and the other seeds and nuts, and mix to incorporate.
  4. Line a small pan with parchment paper and spoon in the chocolate mixture. Sprinkle with buckwheat seeds.
  5. Cover with plastic foil and refrigerate for at least one hour.
  6. Use a knife to cut into bark, transfer them into an airtight jar and keep in the refrigerator.
Thank you Hello Natural for the recipe and photos!

Nourishing Red Lentil Soup

Chrissy G.

Screen Shot 2015-09-11 at 9.54.57 PM
This super easy soup is absolutely delicious as a cold "gazpacho", or just as tasty as a traditional soup served hot. It's the perfect recipe for transitioning into Fall from Summer. Enjoy!
1. Sautée 1 chopped onion and 3 large, peeled and diced carrots with 1T coconut oil (or olive oil) and pink salt on medium heat in a large pan until the onions become translucent.
2. Add 6 cups vegetable broth or water, 1 1/4 cup rinsed red lentils, and 2 peeled and chopped sweet potatoes.
3. Bring to a simmer and reduce heat, cooking for approx 30-40 mins, until potatoes and lentils are soft.
4. Season with more salt to taste, (optional) fresh thyme, or white pepper.
5. Blend with a hand blender or in batches in your blender (allow to cool a bit first) and ladle into bowls. Top with avocado, fresh parsley or cilantro, sunflower seeds, etc!

How to Grill Green This Summer

Chrissy G.


Summertime is the perfect season to fire up the barbecue and make a super tasty meal. Here are some green grilling tips to make your cook-out earth-friendly, plus a delicious recipe to boost the flavors and health benefits of your barbequed meal!
Most grills use either natural gas, propane, charcoal, or electricity. Of these options, charcoal emits more carbon monoxide, particulate matter, and soot than any of the others, contributing greatly to ground-level smog.
• Choose a gas grill over charcoal. If you already use natural gas to heat your home or power your appliances, you may be able to hook up a gas line directly to your grill. The convenience of not needing to refill propane tanks may outweigh the cost of the hook-up. Otherwise, choose propane, which burns cleaner than charcoal.
• Use lump charcoal instead of briquettes. Briquettes may contain coal dust and other additives. Look for hardwood briquettes from sustainably- managed forests certified by the Forest Stewardship Council or Rainforest Alliance’s SmartWood program.
• Trade in your lighter fluid. These toxic petroleum distillates produce volatile organic compounds that create smog. No sense ruining your skewers or burgers with an air quality alert!
• Go solar. A solar stove cooks more slowly and won’t get you the same grilled flavor, but it can’t be beat for a clean-cooking cookout.
What to Serve?
Grilling or broiling meats at extremely high temperatures can form carcinogenic hydrocarbons if fat from the meat, fish or poultry drips onto hot coals and shoots back onto your food.
* Have a healthier cookout by choosing lean meats; trimming the fat; and marinating in citrus juices, olive oils and herbs.
* For a delicious vegetarian barbecue, try marinated tofu, vegetable kebabs, and skewers of pineapple, melon and other fruit.
* Go for locally-brewed beers and locally grown food. Decorate with greens and flowers from your own yard.


RECIPE: Grilled Romaine with Green Garlic Dressing

From Aloha online.
Makes 2 to 4 servings  |  Time: 20 minutes
1/3 cup raw tahini
2/3 cup water
2 stalks green garlic, rough chopped
3 tablespoons lemon juice
3 teaspoons ALOHA Daily Good Greens (or any greens powder"
1 teaspoon sea salt, plus more for seasoning romaine
1 large head of romaine, cut lengthwise down the middle
2 tablespoons coconut oil or ghee, divided
1 large shallot, cut into slivers
2 teaspoons salted capers
2 tablespoons hemp seeds
Edible blossoms
Cracked black pepper
Flaked sea salt
1. Carefully rinse romaine leaves while keeping them attached to their core. Gently pat dry.
2. In a highspeed blender, combine tahini, water, green garlic, spirulina, lemon juice, ALOHA Daily Good Greens, and sea salt. Blend on high until emulsified. Add more water if needed to achieve a pourable consistency. Set aside.
3. Using a pastry brush, gently coat scalloped sides of romaine halves with one tablespoon of the coconut oil. Season lightly with sea salt.
4. Heat grill to high. Place scalloped sides of romaine halves face down on the grill, close lid, and let heat for four minutes.
5. While cooking, melt the remaining tablespoon of coconut oil in a small sauté pan. On medium-high cook shallots, until just crispy. Add capers and cook for one minute more. Transfer to a paper towel to further crisp.
6. After the romaine has cooked for four minutes and has sufficient grill lines, gently flip, and cook for one minute more. Remove.
7. Ladle two to three generous spoonfuls of dressing onto the center of a serving plate. Swirl until the base of the plate is covered.
8. Place one romaine half on top of the dressing. Top the grilled romaine with crisply shallots and capers. Finish each plate with one tablespoon hemp seeds, a delicate sprinkling of edible blossoms, cracked black pepper, and a generous pinch of flaked sea salt.

Photo Credit: Tina Leigh, Billtacular onFlickr

DIY Coconut Whipped Moisturizer

Chrissy G.

Coco LotionThis super easy, recipe for body butter is the perfect addition to your after-sun regimen, and can also make a great Mother's Day gift that won't break the bank!
1 cup organic coconut oil (solid)
1 tsp vitamin E oil
10 drops organic rose geranium essential oil
10 drops organic lavender essential oil
Mason Jar
Put all ingredients in a mixing bowl and use an electric hand mixer for 5-7 minutes, until the body butter is whipped. Store at room temperature, or in the fridge during warm months so it won't melt.

The Healthiest Margarita Recipe

Chrissy G.

Healthy Margarita
Happy Cinco de Mayo friends! If you're looking to celebrate the holiday without the hangover and bloat, you've got to try this margarita recipe. Discovered on the Aloha website, it includes healthy greens for an extra boost of vitamins. But don't worry, the tequila (make sure it's high quality, 100% agave!) and other goodies will mask any "healthy" taste ;) Have fun!!
Serves one to two
1 cup fresh or frozen pineapple, cubed
Juice of two limes
1 cup water
1/2 cup ice
1/4 cup fresh mint
1/2 packet ALOHA Daily Good Greens (you can use any powdered greens mix; we like Amazing Grass that can be found at Sprouts and Whole Foods)
1 shot tequila, or to taste
1/2 tablespoon agave, optional
Blend all ingredients until smooth. Enjoy responsibly!
Photo Credit: Mimi McCormick

Springtime Salsa Recipes

Chrissy G.

Spring Salsa
Warmer weather is coming and that means more beautiful produce and fun outdoor parties. The Healthy Apple's grape and tropical mango salsas strike just the right balance of sweet and spicy. Plus, they are incredibly easy to throw together a few hours before a party!

Simple Grape Salsa


1 1/2 cups red grapes, quartered

1 small red onion, finely diced

1 cup grape tomatoes, diced

1 1/2 tablespoons finely chopped fresh cilantro

2 tablespoons fresh lime juice

1 teaspoon finely chopped fresh basil

1 tablespoon red wine vinegar

1/2 red onion diced

Sea salt and freshly ground black pepper, to taste


Combine all ingredients in a large bowl; toss and serve.

Tropical Mango Salsa


10 medium fresh strawberries, diced

1 large mango, peeled and diced

1 large kiwi, peeled and diced

3 chives, thinly sliced

2 tablespoons finely chopped fresh cilantro

1 1/2 teaspoons finely chopped fresh basil

Juice of one large lime

Sea salt and freshly ground pepper, to taste


Combine all ingredients in a large bowl; toss and serve.

Chocolate Mint Whoopie Pies

Chrissy G.

We were at Native Foods - the super yummy vegan restaurant, that now has 3 locations in San Diego! - and saw a recipe posted for a Chocolate Mint Whoopie Pie. We can't wait to try these tasty desserts and of course wanted to share the recipe with you too. It yields 16 total pies. Enjoy!
Pie Ingredients:
1 ¾ cup AP Flour ¾ cup Cocoa Powder ½ tsp Baking Soda ½ tsp Salt 4 TBSP Vegan Butter (Soft) ¼ cup Vegan Shortening (Soft) 1 cup Brown Sugar 2 TBSP Egg Replacer (no water) 1 cup Soy milk ½ tsp Vanilla Extract
Pie Directions:
1. Sift all dry ingredients together. Then transfer over to the mixer. 2. On medium speed, add the butter and mix for 30 seconds. 3. Then add the shortening and mix for 30 seconds. 4. Add all liquid ingredients and mix until well incorporated. 5. Using a spoon or ice cream scoop (big or small), scoop or drop cookie portions onto an oiled sheet pan. 6. Bake at 350 degrees for 13 to 15 minutes. Allow them to cool completely before frosting!!
Frosting Ingredients:
1 cup Vegan shortening 1 cup Vegan Butter 4 cups Powdered Sugar ½ oz Fresh Mint 2 oz Water
Frosting Directions:
7. Blend the mint with the water until smooth. 8. In a mixer, on medium speed, mixer the shortening and butter together until smooth, about 2 minutes. 9. Turn the speed down to low, and slowly add the sugar ½ cup at a time. Once the powdered sugar in mixed, add another. Once all sugar in added, add the mint puree. (If you want it greener, you can use food coloring, but PLEASE read the label and make sure it’s safe!!) 10. Frost in between cookies, on top or both, and add a fresh mint leaf to the top.

Please, Never Drink A McDonald's Shamrock Shake

Chrissy G.


Let us start this by saying, we wouldn't suggest you going to McDonald's for anything. Period. But let's just say you've been seeing the commercials for their limited edition, seasonal, Shamrock Shake and thought, 'It couldn't be that bad; it's just one shake right?' Think again!
A large, 22-ounce McDonald’s Shamrock Shake contains: • 829 Calories • 23 Grams of Fat (35% U.S. Recommended Daily Value) • 15 Grams of Saturated Fat (73% U.S. Daily Value) • 1 Gram of Trans Fat • 115 Grams of Sugar (The AHA recommends consuming no more than 24-36 grams/day) • 260 Milligrams of Sodium (11% U.S. Daily Value)
This is roughly the same amount of calories as: • 1.5 Big Macs, or • 2.5 Hot Fudge Sundaes, or • Nearly 3 Egg McMuffins
Overall, the Shamrock Shake has 33 ingredients!! Holy ****, right?! If that doesn't stop you from going to Mickey D's, we don't know what will.
But don't fear, you can still have your green shake without causing a heart attack in the process. Our friends over at Healthy Beast shared a super yummy, 6-ingredient Shamrock Shake that we think is 100 times better than the one you can buy at the drive-thru. Check out the recipe:
SHAKE:shamrockshake2b 1/2 can full fat coconut milk (chilled) 1/2 cup unsweetened almond milk (chilled) 1 frozen banana 1/2 small avocado 1/2 tsp vanilla 1/3 tsp peppermint extract
The night before, I put 1 banana in the freezer and made sure my coconut milk and almond milk were chilling in the refrigerator.
Put all ingredients in the blender (or food processor), blend until smooth.
Store extra in the freezer to make minty ice cream!
WHIPPED CREAM: 1/4 can of full fat coconut milk (take from the creamiest part of the can, usually the milk separates and you can scoop off the top! (or pour out the liquid if the liquid is on top and scoop out the creamy stuff at the bottom)
Using an electric mixer, beat the milk for 2-4 minutes until cream thickens and looks like whipped cream! Add in vanilla and sweetener to taste.
SPRINKLES: 2 Tablespoons of shredded coconut 1/2 Tablespoon avocado
Scrape the remaining outer edge of the avocado out of the shell, this is the part of the avocado with the most green color. Using your hands, work the avocado into the shredded coconut until the flakes are green.


Recipe: Raw Hazelnut Cheesecake

Chrissy G.

Raw Cheesecake

Raw? Vegan? Cheesecake?! Trust us, after tasting this deliciousness, you'll realize you never have to go back to unhealthy, dairy-filled alternative. Rich and smooth, this dessert is just as good, if not better than what you're used to. We couldn't believe it either!
Ingredients For the crust 1 cup hazelnut meal ¼ cup + 2 Tablespoons raw cocoa powder 3 Tablespoons maple syrup 1 teaspoon vanilla extract 1 pinch sea salt
For the filling 2 cups raw cashews, soaked and rinsed ¼ cup + 2 Tablespoons hazelnut butter (peanut butter works too) ½ cup coconut oil, melted ½ cup maple syrup ½ cup cocoa powder ½ cup water ½ teaspoon salt
For the chocolate sauce ⅓ cup coconut oil, melted 1 teaspoon vanilla ¼  cup maple syrup ¼ cup cocoa powder
Directions 1. Blend all ingredients together in a food processor until it starts to come together. Press the crust into the bottom of desired pan, about ¼ inch thick. Set aside while you making the filling.
2. In a food processor or mixer blend together cashews, maple syrup, water and salt. Mix until totally smooth, scraping down the sides of the processor as necessary. Add cocoa powder, hazelnut butter and coconut oil to the cashew mixture and blend them all together, scraping down again, until mixture is uniformly combined.
Spoon or pipe the filling on top of the crusts. Stick the cheesecake in the freezer until solid all the way through (at least 2 hours for individual cheesecakes, 4 for a large cheesecake).
4. Once frozen, remove the cheesecake from the pan. If using a silicone mold they will easily pop out. If you have a muffin tin, run a sharp, hot knife around the edges of each cheesecake, flip the tin upside down and give it a few good whacks against the counter. They should start to slowly side out at this point. Be patient, gravity is on your side. If a few minutes have passed and the cheesecakes are still refusing to drop, use a lighter to heat the bottom of the tin briefly; the heat will help release the cake.
5. Place the cheesecakes in the refrigerator and make the chocolate sauce. This recipe makes the equivalent of a 9 inch round.
Thanks for the recipe!

Recipe: Mushroom Lentil Burger

Chrissy G.


Perfect for vegetarians and meat-eaters alike, this Mushroom Lentil Burger is absolutely delicious. The recipe was created by Scott Jurek, ultra-marathon runner and plant-based diet enthusiast, who eats these patties not only for a meal, but as snack during trainings and runs. While the recipe does take a little time, it makes a lot! Extra uncooked patties can be kept frozen for weeks, perfect for a quick, healthy meal.
Ingredients •    1 cup dried green lentils (2 1⁄4 cups cooked) •    2 1⁄4 cups water •    1 teaspoon dried parsley •    1⁄4 teaspoon black pepper •    3 garlic cloves, minced •    1 1⁄4 cups finely chopped onion •    3⁄4 cup finely chopped walnuts •    2 cups fine bread crumbs (see Note) •    1⁄2 cup ground flax seed (flax seed meal) 3 cups finely chopped mushrooms •    1 1⁄2 cups destemmed, finely chopped kale, spinach, or winter greens •    2 tablespoons coconut oil or olive oil •    3 tablespoons balsamic vinegar •    2 tablespoons Dijon mustard •    2 tablespoons nutritional yeast •    1 teaspoon sea salt •    1⁄2 teaspoon black pepper •    1⁄2 teaspoon paprika
Directions 1. In a small pot, bring the lentils, water, parsley, 1 garlic clove, and 1⁄4 cup of the onion to a boil. Reduce heat and simmer, partially covered, for 35 to 40 minutes, until the water is absorbed and the lentils are soft.
2. While the lentils are cooking, combine the walnuts, bread crumbs, and flax seed in a bowl. Add the nutritional yeast, salt, pepper, and paprika and mix well.
3. Sauté the remaining onion, remaining garlic, the mushrooms, and greens in the oil for 8 to 10 minutes, then set aside. Remove the lentils from the heat, add the vinegar and mustard, and mash with a potato masher or wooden spoon to a thick paste.
4. In a large mixing bowl, combine the lentils, sautéed veggies, and bread crumb mixtures, and mix well. Cool in the refrigerator for 15 to 30 minutes or more.
5. Using your hands, form burger patties to your desired size and place on waxed paper. Lightly fry in a seasoned skillet, broil, or grill until lightly browned and crisp, 3 to 5 minutes on each side.

Black Bean & Goji Brownie Bites

Chrissy G.

This amazing recipe comes courtesy of our friend and client, Katie Gluck. She is a plant based chef and graduate of The Natural Epicurean Academy of Culinary Arts. Her passion is to harness the power of food to heal disease. Katie’s lifelong goal is to inspire others to make the connection between the food they eat and its effect on their body, the environment, and the world. You can contact her at 166e6e0da00ae91e00fc77412619201f Mmm...these guilt free brownies will have even the pickiest eaters asking for more! They are packed with black beans which is a protein powerhouse and contains filling fiber to keep your blood sugar in check. Goji berries take this treat to the next level, supplying this brownie with endless amounts of antioxidants. Wash it all down with your favorite nut milk....enjoy!


Wet: • 1 (15 oz) can black beans • 1/2 cup hot water • 1 tablespoon vanilla • 1/2 cup coconut sugar • 1/4 cup coconut oil, liquified • 1/2 teaspoon stevia • 1/2 cup applesauce • 1 ripe banana (ripe - but not brown)

Dry: • 1/2 cup fair trade cacao powder • 1/2 teaspoon sea salt • 1/2 teaspoon baking soda • 2 tablespoons coconut flour • 1 cup Bob’s Red Mill All purpose gluten free flour (or flour of choice) • 1/2 cup fair trade chocolate chips (like Sunspire) • 1/2 cup goji berries

Directions 1. Preheat oven to 350 2. Line mini muffin tin with liners or grease with coconut oil 3. Using a blender or food processor blend all wet ingredients until smooth 4. Whisk together dry ingredients, except for chocolate chips and goji berries 5. Combine two mixtures, fold in chocolate chips and goji berries 6. Scoop batter into a mini muffin pan 7. Bake for 10-15 minutes

Delicious Lemon Quinoa Salad

Chrissy G.

Lemon Quinoa Cilantro Chickpea Salad

Ingredients: 1/2 C. dry quinoa 2 C. vegetable broth 1 can garbanzo beans (drained and rinsed) 1 c. cherry tomatoes cut in half 2 avocados diced 2 C. spinach 1 bunch cilantro 1/4 C. onion 2 small cloves garlic

For the dressing: Juice of 2 lemons zest of 1 lemon 2 tsp. dijon mustard 2 tsp. olive oil 1 tsp. agave nectar 1/2 tsp. cumin dash of salt and pepper


1. Make your quinoa first. Soak the quinoa in a pot in the veggie broth for about 15 minutes. After that, turn on the heat to medium high and let the quinoa come to a boil. Once it boils, reduce heat to medium/low and let quinoa simmer. Stir every so often, and cook quinoa for about 20-25 minutes just until the liquid absorbs. You don’t want it completely dried out, so when there is just a TINY amount of liquid left in the pot, remove it from heat and put a lid on it. Set it aside, and make the rest of the salad.

2. In a food processor, add your spinach and cilantro. Make sure to wash you greens.

3. Process the greens until they are finely diced. You can do this by hand as well if you don’t have a food processor.

4. Add the greens to a bowl, and set aside. Next take your onion and garlic and finely dice those (I do this in the food processor to), and add to the greens mixture. Next add your chickpeas and stir until everything is combined and coated. If the quinoa is cooled, you can add it to the chickpea mixture next.

5. Make your dressing by whisking all the ingredients together. Pour over salad, and mix until combined. Add in tomatoes and avocado and mix. Set in fridge for about 10-15 minutes before serving so the flavors set.

Yummy Kale Recipe

Chrissy G.

Here's quick and simple recipe to turn kale into a deliciously tasty snack. Enjoy!

  1. Preheat oven to 350 degrees
  2. Line a cookie sheet with parchment paper
  3. Wash and dry kale leaves and tear them into bite-sized pieces.
  4. Lay kale leaves on parchment paper - do not overlap - and drizzle with olive oil.
  5. Bake for 7-10 minutes or until crispy.
  6. Sprinkle with grated Parmigiano-Reggiano cheese and a dash of cayenne pepper.


No Bake Fudge Brownies!

Chrissy G.

Makes 10 bars

What You Need:

4-1/2 cups pecans 3/4 cup pitted dates, packed 3/4 cup raw cacao powder 1/4 teaspoon ground cinnamon 1 teaspoon maca powder 1 teaspoon ground vanilla powder 1/2 teaspoon salt 1/4 teaspoon cayenne pepper (optional) 1/4 cup dried black cherries, goji berries, golden berries, or mulberries 1/4 cup hemp seeds, reserved

What You Do:

  1. Grease an 8 x 8-inch glass baking dish with coconut oil. In a food processor, process pecans until slightly chunky and mealy (do not overprocess into pecan butter). Place ½ cup of the pecans in a separate bowl and set aside.
  2. While food processor is running, slowly add in dates, rocking base of the food processor to combine evenly.
  3. Add cacao, cinnamon, maca, vanilla, salt, and cayenne and process again until well combined. Fold in dried fruit, hemp seeds, and reserved pecans.
  4. Spread mixture into baking dish, pressing down with your palms. Refrigerate for 30 minutes to set, and then cut into squares. Serve with non-dairy ice cream or vegan chocolate sauce.

Best Juice Ever

Chrissy G.

We're crazy for juicing! Not only does vegetable juice taste surprising tasty, it's a wonderful source of vitamins and minerals. Fresh green juice gives your body a mega dose of nutrients, meaning your immune system is instantly strengthened. Through juicing, you will have more energy, fight off colds faster, and you’ll notice that your skin will have a fabulous, healthy glow. Gotta love that with flu season here. Here's our recipe for the Best Juice Ever!

1 Beet, with top cut off 1 Lemon, peeled 4 Leaves of Kale 1 Apple, cored 3 Celery Stalks 2" Piece of Ginger

Juice all and sprinkle in a bit of cayenne pepper for some added digestive benefits Enjoy!

P.S. Check out Amazon for a great selection of juicers at lower prices than you'll find at stores. We recommend Omega personally.




Slow Cooker Stuffed Peppers

Chrissy G.

The best of fall (slow cooking) and the best of summer (bell peppers and fresh lemons), this recipe is perfect for the Indian Summer.

Slow Cooker Stuffed Peppers


  • 4 large bell peppers
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 cup crumbled feta (4 ounces)
  • 1/2 cup couscous
  • 4 scallions, white and green parts separated, thinly sliced
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • Coarse salt and freshly ground pepper
  • Lemon wedges, for serving

  • Directions

    1. Slice a very thin layer from the base of each bell pepper so they sit flat. Slice off tops just below stem. Discard stems; chop tops, and place in a medium bowl. Remove ribs and seeds from peppers.
    2. Add beans, feta, couscous, scallion whites, garlic, and oregano to bowl. Season with salt and pepper and toss to combine. Stuff peppers with bean mixture; place upright in slow cooker. Cover; cook on high, 4 hours.
    3. Sprinkle peppers with scallion greens; serve with lemon wedges.


    Turmeric Tea Recipe

    Chrissy G.

    Okinawans are some of the longest living people in the world. Experts say it's because they control their inflammation process so well, consistently measuring 20 years younger than they are chronologically. One of the Okinawans daily habits is drinking turmeric tea, which is a major contributor to slashing cellular inflammation.

    The magical root as an incredible anti-inflammatory, powerful antioxidant, liver booster, and a cleansing agent. It aids in preventing cancer, liver disease and even Alzheimer's. Wow! Try the recipe below to discover what might be the secret to longevity.

    TURMERIC TEA 4   cups water 1   teaspoon turmeric (or a 3-inch strip fresh turmeric root, peeled) 1   teaspoon ginger powder (or a 4-inch strip fresh ginger root, peeled) Honey or dark-liquid stevia, to taste Lemon slices, or the juice of a full lemon (to taste)

    Put water into a small pot and bring to a boil on the stove. Make sure that the water has come to a full boil. Add turmeric and ginger powder to the boiling water and reduce to simmer for 8 to 10 minutes. This will extract the beneficial compounds from the turmeric and ginger. Remove the pot from the stove. Strain the tea into a cup through a fine-mesh strainer to filter out the particles of turmeric and ginger. Add sweetener and lemon to taste.

    Yummy Treat for Sweltering Heat

    Chrissy G.

    Nothing beats a cool popsicle when the temperature is through the roof! These combine my favorite summer fruit - watermelon - with refreshing mint and lime. Enjoy!

    Watermelon-Mint Ice Pops 4 cups cubed watermelon 1/3 cup sugar 1/3 cup mint leaves Juice of 1 lime

    Combine all ingredients in a food processor or blender. Pour the mix into molds and freeze. Simple as 1, 2, 3!

    Cool Salad for Hot Days

    Chrissy G.

    As the weather heats up, nothing beats a cool, refreshing salad. I'm pretty much obsessed with quinoa so that seems to have become my summer salad staple. After I decided to put a Mediterranean twist on my usual recipe, the result was a unanimous hit. I change it up every time I make it - adding a little more of this or little of that - but the following is my loose recipe for a Mediterranean Quinoa Salad.

    Serves 10 people

    In large bowl mix together: 1 cup cooked organic quinoa 1/4 chopped red onion 2 handfuls of cherry tomatoes, halved 1/2 large persian cucumber, chopped 1/2 jar pitted kalamata olives, halved 1 can whole artichoke hearts in water, quarted Zest of 1 lemon 1/2 container of herbed feta cheese (Trader Joe's makes a great one)

    Add to taste: Cracked pepper Sea salt Olive oil Red wine vinegar Fresh lemon juice


    July 4th Cocktail

    Chrissy G.

    Spiked Raspberry Lemonade


    • 6 ounces fresh lemon juice
    • 2 to 3 tablespoons raw sugar
    • 1/2 (750 ml) bottle sparkling water
    • 1/4 pint fresh raspberries
    • 1/4 pint fresh blueberries
    • 1/4 cup gin


    Mix the lemon juice and sugar together until the sugar dissolves. Stir in the gin. Add the sparkling water just before serving (so the drink is bubbly) and add fresh raspberries and blueberries to each glass. Enjoy!