Recipes and Nutrition


By Recipes and Nutrition

FOOD. IS. MEDICINE. (One more time for the people in the back!)

Ladies, gents, and everything in between, let me present to you turmeric.

Turermic is a rhizomatous herbaceous plant of the ginger family Zingiberaceae.  Yeah, I had to look up all of those words, too.  Turmeric comes from the Curcuma longa plant grown in India and Southeast Asia; and as it turns out, Hawaii! My friend Adam Hay from Secret Beach Organics recently sent me a box of red turmeric and I could not be happier. I quite literally struck delivery gold.

Turmeric has been called “liquid gold” among the juicing community because of its many benefits.  In fact, it is believed to be the reason why India has almost no cases of Alzheimer’s Disease due to the use of turmeric in Indian cuisine.  Based on my family’s history, that was a major selling point for me.  (Sorry not sorry mom and dad for forcing turmeric shots on you whenever I’m home.) To read more about Alzheimer’s and turmeric, click here.

The MVP of turmeric’s composition is curcumin.  This antioxidant rich compound decreases swelling and inflammation, which is the cause of the majority of diseases.  In fact, laboratory research suggests that curcumin may prevent or slow the spread of cancer as well as aid chemotherapy and protect healthy cells from damage from radiation therapy.

Here are even more benefits:

  • Reduces Symptoms of Depression: Several studies conducted on laboratory animals (we’ll table that rant for later) prove that turmeric is effective in reducing depression symptoms by affecting neurotransmitter function. (click here for more)  Another study by journal Phytotherapy Research in 2014 found that curcumin was equally effective as PROZAC in treating the symptoms of Major Depressive Disorder (MDD). (click here to read more)
  • May Slow/Prevent Blood Clots: Curcumin modifies eicosanoid biosynthesis, an internal process associated with the natural inflammation process. Thromboxanes, one of the four eicosanoids, is responsible for clotting and is affected by curcumin. This is also why turmeric is an anti-inflammatory substance.
  • Fights Inflammation: Remember when that study was all over Facebook about how turmeric was over double as effective as aspirin and ibuprofen in treating inflammation?  Here it is.  Inflammation is HUGE, you guys.  Literally (had to).  Did you know that cancer, arthritis, high cholesterol, and ulcerative colitis are all associated with inflammation?
  • Skin Heath: “Maybe she’s born with it, maybe it’s that 16 pounds or turmeric she’s working through”.  Yes, that is also why my hands are stained bright orange.  BUT… IDGAF because I feel amazing!  Turmeric speeds up wound healing, decreases acne and acne scarring as well as controls psoriasis flares.

Are you sold yet? I know I am about to go back to the kitchen for round two of turmeric shots!

Where to buy:  You will spend a fortune buying it from Whole Foods.  You can buy in bulk and save a ton by going to  Get 20% off your order when you use the code JUICE8 at checkout!  I’m not sponsored by them (#goals), I just really believe in what they’re about and can speak to the quality of the product.

How to optimize turmeric absorption

  1. Black pepper enhances the bioavailability of curcumin.  Sprinkle some on your shot or in your food.
  2. Turmeric is fat soluble, so take it with some healthy fat.  Here are a few ways to match the two:
    1. turmeric milk (see below)
    2. splash a drop of flax seed oil in your turmeric shot
    3. Use your fresh turmeric to make curry with coconut milk.

Juice Recipe: Spicy Sunshine

By Recipes and Nutrition

Hi guys!

I love juicing for several reasons.
First off, it gives your digestive system a rest. So much of our cellular energy is spent digesting food. When energy is not used for this, we have so much more energy for cell rejuvination and healing. Your skin will glow, your prana, or life force, will increase, and you will have more energy to really LIVE!

I love a good green juice. However, this recipe gives a spicy, sweet kick and is amazing for your skin. Some benefits of what is inside:

Carrots: Vitamin A. One cup of carrot juice contains 400% of your RDA! Good for your eyes and cell turnover.

Beets: High in calcium, magnesium, zinc, copper, and vitamins A,C, E and K. Sitmulates the liver and aids in detoxification. Increases the level of good HDL cholesterol.

Jalapeno: High in vitamin C. Capsaicin is a potent anti-inflammatory agent. High in folate and folic acid.

Lemon: Vitamin C. Digestion: used in ayurveda to “ignite digestive fire”. Natural antiseptic.


7-8 medium sized carrots
2 golden beets
1 jalapeno (seeds removed if you don’t want it too spicy)
1 lemon (peeled if not organic)


1. Cut carrots (if needed), beets, jalapeno and lemon into small enough pieces to fit through your juicer.

2. Juice and enjoy!

Raw Chocolate Recipe

By Recipes and Nutrition

To me, treating yourself means to do something good for yourself that every cell will thank you for later. I think it should be done often and without any guilt associated in doing so. When we can take care of our needs and love ourselves enough to acknowledge even a small part of you that deserves praise and appreciation, we are more capable to receive that same affection from others and more readily give it away.

BEHOLD: Raw vegan chocolate. Packed with antioxidants, magnesium, iron (ladies, for that time of month/all day, err day), healthy fats, and adaptogens (more on these later).
I would love to know what you think! This has become my go to for parties, gifts, and late night cravings. Enjoy!


1 cup solid cacao butter (broken into chunks, about 1 cup)
6-7 tablespoons raw cacao powder
3-4 tablespoons coconut sugar
½ teaspoon sea salt

*Tools needed: small pot and medium saucepan or heatproof bowl


1. Fill the pot about an inch with water and bring to a bowl. Place the saucepan/heatproof bowl over the pot and add cacao butter. Heat cacao butter.
2. When cacao butter is melted, remove from heat and let the it cool slightly. Add cacao powder and coconut sugar and whisk until dissolved and well mixed. Add the salt and whisk again.
3. Line a small tray with parchment paper. I like to have a sheet longer than the pan so that no chocolate spills underneath. Pour the chocolate on parchment paper and spread into an even layer.
4. Place tray in freezer for 2 hours. Take out and break into bite size pieces. Eat up and enjoy! Will keep for a few weeks in the fridge or freezer.

*Optional: add any toppings you like! I like to spread a thick layer and add several different flavor combinations in rows, so when i break it there is a variety of flavors (and because I’m lazy and don’t want to make another batch).

*You can get fancy and use chocolate molds. Treat it the same and stick it in the fridge/freezer once poured.

*Some possible flavor combinations: goji berries and chia seeds, cinnamon and cayenne, fresh grated ginger and bee pollen, chopped raw pecans and himalayan salt, almond butter and himalayan salt, grated orange peel.