Way before it become a #trend, Ere Perez was bottling botanical cheek tints and healing elixirs in her native Mexico. Now, her sophisticated range has finally landed in the U.S., and she’s giving us an inside glimpse into how it all came to be.
If you truly are what you eat, why not make sure your plates, bowls and tupperware-packed, meal-prepped lunches and snacks contain the foods that work with and for your body. Eating for your skin never tasted so good.
Learn all the reasons you should be sweet on sweet potatoes…
Incorporate two of our favorite ingredients — egg and avocado — into your menu for any time of day…
Learn how we’re incorporating our favorite supplements and elixirs into new recipes for a less-liquid take on healthy eating…
Bringing you new life through the magic that is food…
Your next cure-all face mask!
In the world of soul-satisfying, easy to prepare food, nothing compares to avocado toast. Say the two words together — “Avocado. Toast.” — to any number of people and your assertion will likely be met with “ohhs”, “ahhs”, and “oh man, yes” — or some variation of the three. If a toast-based dish could have a cult following, this one would, and for good reason. Read More
I’m a huge fan of quinoa. It’s a healthy replacement for grains like rice and couscous, and it can be incorporated into so many different dishes. My favorite quinoa recipe is actually one I came up with on my own when I was throwing together random ingredients in my kitchen. Read More
Why are avocados so amazing? Not only do they taste delicious, they are also really good for you. Read More
This dish began as a desire to make some baked eggs. I knew I had to add something else to the dish, so I turned to my refrigerator for inspiration. As soon as I peered in, I saw mango, and instantly, sweet potatoes, onion, peppers, and cayenne pepper popped into my head. Read More
I love spring rolls, but when they’re fried, I can’t really eat them without feeling some guilt. That’s why these rice paper spring rolls are great. Fill them up with fruit and veggies, and you have a guilt free, fresh, summer hors d’oeuvre. You can find the rice paper wrappers at any Asian market, or I usually buy mine from our local Whole Foods. Messing around with combinations for filling is half the fun, but this combo has proven to be a favorite amongst my friends. It’s also one of my own favorites – easy, no cook, and so utterly fresh tasting.
1 avocado cut into slices
1 mango, peeled and sliced into strips
½ cup of cherry tomatoes, quartered
1 carrot, shredded
4 leaves of red leaf lettuce, torn up into pieces
2 sprigs of cilantro
9 rice paper wrappers
Basin filled with hot water to soak wrappers in
Soak wrapper in hot water until it becomes pliable and bendy.
Take the rice paper out, and lay it out on a kitchen towel to absorb some of the excess water. Pile on a bit of each ingredient right in the center of the wrapper.
To roll it up, first fold up the lower half, keeping everything tightly together
Then fold in either side
And roll it up the rest of the way
Do the same for each spring roll. Serve with any dipping sauce you would like. Chili dipping sauce or soy sauce are two that taste great