Beach Break

At MJF we don’t have work breaks, we have beach breaks- and we aren’t just referring to our delicious and refreshing watermelon, mint, and hibiscus juice (although that is a fan favorite). When we need some time to unwind, we take to the beach. Not only is a walk along the beach awesome for clearing the mind and relaxing but it also has added health benefits!

 

Walking in the sand requires about 2.5 times more energy than walking on hard surfaces. This causes you to burn 20- 50% more calories, without being too hard on your joints and feet due to the natural cushion the sand provides for you.

 

Not only does the sand feel amazing as it massages your soles but it also activates venous and lymphatic circulation. Sand also serves as mother nature’s exfoliant, peeling away dead skin cells, leaving your skin smoother and rejuvenated.

 

If you let the waves come up and splash your legs while you’re strolling along the coast, you will be getting the added benefit of soaking up all the minerals that are in salt water that cleanse and  heal the skin.

 

Walking barefoot is thought to ground us and reconnect us with nature, allowing us to de-stress and fill us with good vibes.

 

By Colleen Kelly

 

 

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 Photo Cred: @laurenrmarks

 

 

 

 

Honey Cinnamon Face Mask

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Honey Cinnamon Face Mask

 

The honey cinnamon face mask is a quick, easy, all natural mask to help exfoliat your beautiful skin! This mask softens and tightens skin, as well as reduces redness.

 

  1. In a bowl add 1 tablespoon honey

  2. Add 1 teaspoon cinnamon

  3. Add 1 teaspoon nutmeg

  4. Mix all together

  5. Apply to skin and let it sit for 20 minutes

 

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Sleepyhead Breakfast

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Sleepyhead Breakfast

 

Breakfast is good. It’s 90% of the reason I get out of bed in the morning. Don’t get me wrong, my daily grind rules, I just like sleep more than most living things probably should and the promise of putting something in my belly that makes me feel awesome and is totally delicious is what stops me from hitting the snooze button that 18th time. While breakfast should be delicious, I believe it should also be easy. It’s the first meal of the day… we’re too groggy to show off any serious culinary skills. Family’s in town and coming over for an AM gathering at your place?  Someone spent the night whom you want to impress with your domestic side?  Fine, but in my book that’s brunch. Brunch is special and is done after a weekend’s night sleep which is significantly longer than a weekday one. When I have to wake up early with a full day ahead of me I need something nourishing and satisfying and I need it on the go. But just because it happens quickly doesn’t mean it can’t be fantastic. Here are a couple of my favorites:

 

Vanilla Spice Chia Pudding

 

Oh man.  This one’s serious. Honestly, it’s like Cinnamon Toast Crunch.. without the crunch.  Great for breakfast.  Also great for dessert.

In a blender combine
one cup coconut milk
half a vanilla bean*
a few dashes of pumpkin pie or apple pie spice blend
(which is mostly made up of cinnamon and nutmeg)
a pinch of sea salt
1/4 cup maple syrup

blend for a few seconds and pour the mixture into a bowl with 1/4 cup chia seeds.  mix, cover, and refrigerate overnight.  It will be perfect and ready for consumption by morning.

*I know real vanilla bean is expensive but it’s really worth it. You can use extract if you’re on a seriously tight budget… but slicing that bean open and scraping out the good stuff… oh man, there’s nothing quite like it.

 

Savory Oatmeal

 

Yeah I said it.  Everyone loves oatmeal.  It’s good for you and it fills you up real fast. perfect breakfast food.  Cool.  But I’ve always preferred savory over sweet, so here’s my alternative to the traditional oatmeal bowl.
After you’ve made your oats (stove top, slow cooker, instant, overnight, whatever) mix in some nutritional yeast, put it in a bowl, and make a little nest out of it.  Then, fill that nest with whatever your crazy little heart desires.  Think omelete ingredients:  peppers, onions, tomatoes, squash, broccoli, spinach, garlic, tofu.  Here’s a good one to start out with:

 

1 cup of:
Shiitake mushrooms, baby portabello mushrooms, crimini mushrooms
2 sprigs of thyme
2 chopped shallots
olive oil
sea salt and pepper to taste

 

Sautee and serve inside adorable little oatmeal nest.

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Another thought: I think juice is vital for the morning.  Especially a green one.  It’s not that I never drink coffee… It’s just that, I don’t know… maybe I’m a wuss, but a caffeine buzz sometimes gets me too anxious for my liking.  Juice on the other hand gives you a real energy burst instead of an artificial one, and it fills you with the essentials you need to wake up and stay focused.  I recommend experimenting with kale, bok choy, spinach, apple, pear, ginger, and absolutely any citrus fruit for a perfect morning juice.  I also recommend making it the night before so it’s ready to go when you wake up.  And first and foremost, before you ingest anything in the morning, start with a giant glass of water.  I’ve found that hydration wakes me up more than anything.  I hope these ideas help to better your morning ritual.

 

Sincerely,

 

The girl who would prefer to stay in bed till noon

 

 

Lee Kalpakis is a New York City based lifestyle blogger. Born and raised in the lush farmland of the Hudson Valley, she learned the basics of growing and preparing the food that came from the earth beneath her. It was then that her love affair with whole foods began. As a self taught cook, Lee specializes in recipes that follow a plant based diet. With a passion for raw and vegan cuisine and family roots deep in traditional Greek and Polish comfort cooking, she works to marry the best ideas of new and old world meals with upstate and urban New York style. When she isn’t playing a show with her band or petting dogs, she’s daydreaming about fruits and vegetables and isn’t afraid to admit it.

Delicious Raw Zucchini Noodles

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Raw Noodles

I just bought a spiralizer and holy hell is it awesome.  It’s so fun to use that all I want to do lately is crank out veggie noodles all day every day.  I think it may be turning into an issue.  I just keep making noodles out of zucchini and carrots and cucumber instead of doing important things like calling my mom and socializing and paying my bills. But I mean, c’mon… raw pasta is a really cool way to switch up how you consume your vegetables.  Like Homer Simpson said, “you don’t win friends with salad,” and let me tell you, all my friends who have tried these raw noodles think they’re way cool and super delicious.  So if you wanna eat well and you want all your friends to think you’re totally hip you gotta make these.  And you know what?  If you don’t want to dish out the $25-$45 on a spiralizer that’s okay!  You can always slice your vegetables with a very sharp knife or peeler instead.  I’ve been playing around with zucchini noodles in particular this week so here are two stellar recipes you should try out.

 

Zucchini Puttanesca

For those of you who don’t know, “spaghetti alla puttanesca” actually means, “spaghetti a la whore”… so there’s that… Basically it’s a traditional Italian pasta dish that’s pretty salty and bold and I’m totally in love with it, so here’s my raw spin on it:
 

One large zucchini
Two medium sized tomatoes
A handful of basil
1/4 cup of olive oil
one clove of garlic
1/2 cup yellow cherry tomatoes
A handful of kalamata olives
1/2 a handful capers
Black pepper to taste
 

Send your zucchini through the spiralizer or carefully cut it into thin strips and set aside in a large bowl.  Combine medium tomatoes, basil, olive oil, garlic and pepper in the food processor and pulse until it’s at marinara sauce consistency.  Pour into a mixing bowl and stir in olives and capers.
 

Assembly
I know my measurements are far from exact but this recipe makes enough Puttanesca for about two (whoa super romantic!) so divide noodles into two portions and pour sauce onto both.  slice cherry tomatoes and throw them on top for garnish. That’s it.
 

Creamy Artichoke Walnut Noodles

Calm down, there’s no dairy.  But the walnuts in this one make it lovely and rich like a cream sauce.
You’ll need:
 

One large zucchini
A half cup artichoke hearts in oil
A half cup walnuts
The juice of one lemon
Sea salt and black pepper to taste
 

Make your zucchini noodles and set them aside.
 

Throw the rest of the ingredients in your food processor or blender until smooth.  Pour onto and mix with noodles until they are coated, plate, and serve.
 

Zucchini is a great vegetable to use for raw noodles because it easily absorbed whatever you dress it in, but I’ve been toying around with some others and I’m really excited to share more of my raw noodle experiment.  I’ll keep you all posted for sure.
 

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Lee Kalpakis is a New York City based lifestyle blogger. Born and raised in the lush farmland of the Hudson Valley, she learned the basics of growing and preparing the food that came from the earth beneath her. It was then that her love affair with whole foods began. As a self taught cook, Lee specializes in recipes that follow a plant based diet. With a passion for raw and vegan cuisine and family roots deep in traditional Greek and Polish comfort cooking, she works to marry the best ideas of new and old world meals with upstate and urban New York style. When she isn’t playing a show with her band or petting dogs, she’s daydreaming about fruits and vegetables and isn’t afraid to admit it.

MJF Inspiration: Word

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Quit your job- or just search to find one that doesn’t feel like one.

Buy a ticket- or escape from the norm on a budget… go to a cafe or part of your own city you never visit. Explore.

Fall in love– yes, with yourself. And the miracles that surround you. And people around you. Every damn day.

Never return. To a mediocre way of living. Find beauty and joy and enthusiasm everywhere.

 

3 Ingredient Easy Peasy Vegan Fudge Pop

 

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It’s rare you meet a person who isn’t a fan of the Fudgsicle – especially during the summertime. Hopefully you’re part of the majority… because these vegan fudge pops taste just like the real deal. No joke. And they’re good for you.

 

imageVegan poppps

 

Ingredients:

5 bananas

1 cup raw cacao powder

2 cups unsweetened almond milk or coconut milk

Coconut flakes (optional)

Almond slivers (optional)

 

 

 

 

 

 

 

 

 

 

Directions:

Combine your bananas, cacao powder, and almond or coconut milk in a blender and mix until smooth. If you want to add in coconut flakes, almond slivers, or any other extras, do so after blending, then mix with a spoon. You can also sprinkle some of these into your empty ice pop mold – when the pops are done, the add-ons will show up right on top! Pour your mixture into ice pop molds and freeze a few hours or overnight. This will make about 10-15 pops, depending on the size of your mold.

Enjoy!

 

 

Follow Brigitte Muller on @hummusbirrrrrrd to follow more of her amazing adventures. She’s a thrifter, decorater, photo-taker, food eater, nature lover, hysterical laugher. just trying to find dat beauty wherever she goes.

http://hummusbird.blogspot.com/

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