When first considering her Nourish supplement, Nicole Granato never let “general” and “comprehensive” not be part of the supplement’s makeup…
There’s another side to this sweet plant, and it’s super good for your body…
A line of functional food products that pack a mighty health punch with minimal effort, thanks to their star ingredient: mushrooms.
Curious about camu and all it has to offer? Learn about this vitamin C-packed superfood below!
Recipe for a favorite Australian dessert….with a Free People twist, of course!
Ever thought to yourself, “what exactly is lucuma powder?” We’ve got the answer + an easy (and delicious) recipe
This post comes to us from professional snowboarders Chanelle Sladics and Kjersti Buaas!
Being a professional athlete requires you to be on top of your health, both physically and mentally. Read More
If you’re looking for a superfood breakfast, this is your answer. Hands down. Read More
Our café here at the Free People home offices started serving wheatgrass shots a couple of weeks ago. I had read a bit about them before, so I was eager to try one out and learn more. I caught up the manager, Chris, and he walked me through the sourcing and process of it all. Here’s everything you need to know to make your very own. Read More
This week’s recipe is part 2 of my coverage on Julie Morris’s recipe book, Superfood Cuisine. This time around as a big sushi lover, I decided to replicate her Sushi Salad Bowl. I’d never thought of putting a salad like this together before, but with the first bite, I quickly fell in love. I think what makes it so delicious is a combination between the Nori sheets and ginger dressing (I’m a huge love of ginger dressing). These two ingredients combined, I just couldn’t get enough. Dare I say, I might even like it more than sushi. I paired the salad with a side of edamame, put my new Hong Kong-purchased chopsticks to use, and had a wonderful dinner. It was simple to throw together, and I can’t wait to share this guilt-free dinner with friends.
3 ½ Cups of cooked brown or wild rice (about 1 ¼ cups uncooked)
3 Cups of Sunflower Sprouts (or any other sprouts you’d like to use – I used an alfalfa blend)
1 Handful onion sprouts (or scallions)
4 Nori Sheets
Ginger or Shoyu dressing to taste
Throw sprouts into a large bowl. Grate carrot, (if you’re using scallions) chop scallions, and throw them into the bowl along with sprouts.
Cut 4 Nori sheets in half.
Make one pile, and cut in half again.
Make one pile, and now cut them going the other way to make lots of small strips.
Scatter the Nori sheets around. Once you add the dressing they will clump together if they’re all in one place.
Make sure rice is room temperature, and add it to the mixture.
Mix it all up.
Add dressing & mix again.