naturebox:

by Chung-Ah Rhee of Damn Delicious

 

Why not whip up a kale salad packed with fresh avocado, quinoa, pomegranate seeds, pecans and crumbly goat cheese along with a wonderfully tart Meyer lemon vinaigrette? It’s the perfect dish for a light but substantial lunch or dinner. You can even add your favorite kind of protein like grilled chicken breast! 

Serves: 4

Ingredients:

• 4 cups chopped kale
• 1 avocado, diced
• 1/2 cup cooked quinoa
• 1/2 cup pomegranate seeds
• 1/2 cup chopped pecans
• 1/4 cup crumbled goat cheese

For the Meyer lemon vinaigrette:

• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• Zest of 1 Meyer lemon
• 3 tablespoons freshly squeezed Meyer lemon juice
• 1 tablespoon agave

 

Directions:

1. To make the vinaigrette, whisk together olive oil, apple cider vinegar, Meyer lemon zest and juice, and agave in a small bowl; set aside.

2. To assemble the salad, place kale in a large bowl; top with avocado, quinoa, pomegranate seeds, pecans and goat cheese. Pour the dressing on top of the salad and gently toss to combine. Serve immediately.

Get more healthy ideas and delicious snacks by joining NatureBox. Enter coupon code NATURE for 25% off your first month subscription!

Chung-Ah, the author behind Damn Delicious, loves to take simple ingredients and transform them into sophisticated and elegant meals.

naturebox:

by Angie Ramirez of Little Inspiration

We’re well into spring so it’s all about fresh lemonades and seasonal fruit. My daughter loves lemonades and but she loves ice even more. Add a twist to your kids’ favorite summer drinks by adding fresh fruit ice cubes. 

Serves: 6-8
Prep time: 5 minutes

Ingredients:

• 3 large lemons
• 1/4 cup of sugar
• About 4 quarts water

For the fruit ice cubes:

• Fresh fruit, like raspberries, cherries or blueberries
• Water, as needed

Directions:

1. Add water to ice cube trays, add 1-2 berries or cherries, and let freeze until ready.

2. Squeeze and strain the lemons. In a large punch bowl or jar, add lemon juice, sugar and water. Add more sugar if desired. Serve with fruit ice cubes.

Get more healthy ideas and delicious snacks by joining NatureBox. Enter coupon code NATURE for 25% off your first month subscription!

Angie shares yummy food, easy DIY crafts, adventures of motherhood, and everything in between on her blog Little Inspiration. Check out more of her healthy and fun recipes here.

favorite-recipes:

Here is the recipe for my healthy birthday carrot cake (an image can be found here):

Ingredients:

• 3 eggs
• 1/2 cup coconut oil (may need more if batter is too dry)
• 3/4 cup honey
• 1.5 teaspoons of cinnamon
• 1.5 cups finely grated carrot
• 1 cup desiccated coconut
• 2 cups wholemeal self raising flour
• 3/4 cup chopped pecans
• 1/2 cup sunflower seeds

Icing ingredients:

• 1/3 cup cream cheese
• 1/3 cup honey
• 2 teaspoons lemon juice
• 3/4 cup desiccated coconut

Method:

1) Preheat oven to 160º C (fan-forced).

2) Beat eggs and oil together. Stir in the honey and cinnamon. Add grated carrot to the mixture. Mix in the coconut and flour and add chopped pecans and sunflower seeds.

3) Grease a 20cm round baking tin with a small amount of oil and line with baking paper. Pour the mixture into the tin and bake for 1 hour, though check if it is ready with a skewer - it may be 5-10 minutes more. 

4) Remove from the oven and allow to cool on a cake rack for 20 minutes. Flip the cake out and allow to cool further on the cake rack. 

5) To prepare icing, blend all of the icing ingredients together in a food processor/blender. Spread over cake evenly with a spatula. Serve in wedges straight away, or store in the refrigerator.