web counter

Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

830 25th Street, Suite 103
San Diego, CA, 92102

619.269.3693

San Diego spa specializing in facials, organic skincare, waxing, massage, natural nails, airbrush tanning, event make-up, and spa parties.

Click here to book online now!

News

How to Grill Green This Summer

Chrissy G.

Veggies

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!
Grills:
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.
Alternatives?
• 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
Ingredients
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
Preparation
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