Eat so much foie gras this Christmas, you sprouted a beak and a few extra tail feathers? Get the Vitamix humming and beat the bloated January blues with Rizzoli’s Juice. Blend. Taste. by Cindy Palusamy, founder of The Juicery. A tantalizing source of over 150 recipes for colorful juices, smoothies, soups and infusions by health aficionados and nutritionists from around the world. It is also illustrated with 75+ of my watercolors. Here is a taste!
Nothing declares the commencement of summer like breaking out the onesie. My friends, summer has arrived in Paris! After taking an honest look in the mirror, this might be my 1980s polyblend onesie’s last summer, a bittersweet farewell to a lot of memories of warm beer, vicious farmer’s tans and other slightly regrettable adventures of my early 20s. It’s really not too sad; I’m wise enough now to know it really was never very becoming anyway. Cheers to getting a little bit older and finally investing in natural fibers!
But now that the sun is out to play, I have been packing a lunch and seeing where the day takes me, often including this superfood salad and juice. Between some rendez-vous, a little picnic for one is one of summer’s perfect pleasures.
Super rouge salad
-1 handful red baby spinach
-1/2 avocado, cubed
-2 tablespoons pomegranate seeds
-1 tablespoon goji berries
-1 tablespoon toasted pumpkin seeds
-lemon juice & olive oil, to taste
Layer all ingredients in to-go container. Season with lemon juice, olive oil, salt and pepper to taste before serving.
Super rouge juice
-1 small beet, peeled
-1/4 pomegranate, peeled and seeds removed
Juice all ingredients together. Drink immediately or keep chilled before enjoying.