Stacked Up Smoothie

While interning at Sisco+Berluti, stacking is always on the mind. Finding the right colors and textures that will complement each other when layered together is a true delight. Every time I create a stack, I indulge in the endless possibilities of unexpected pairings of arm candy. I love changing things up and making a new creation from bracelets that I already own.bracelet stack postWith stacking on the mind, I was inspired to try something new: a stacked smoothie. I layered a thick blueberry smoothie over a ripe peach & banana smoothie, and let me tell you, the end result was a perfect stack.

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Stacked Up Smoothie

1 serving

  • 1 c. unsweetened almond milk
  • 1/4 c. frozen ripe peaches
  • 1/2 frozen banana
  • 1/4 c. frozen blueberries
  • 5 ice cubes
  • Pinch of cinnamon
  • Stevia to taste
  • Combine the milk, Stevia, cinnamon, peaches, ice, banana & peaches and blend until smooth. Pour half of the smoothie into a glass. Add in the  blueberries and blend until smooth.  Pour the remainder on top of the banana & peach smoothie. Top with fresh berries or granola. Enjoy!
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Root for the Ginger

The ever so ugly ginger rhizome surprisingly has some pretty perks. Whether grated, pickled, candied or pureed, ginger packs a peppery punch to the palate.  From warming up in the wintertime with my mom’s carrot-ginger soup to dipping the pickled slices in a little soy and wasabi, I have always had a love for this ingredient.

Not only is ginger known for its bold taste, but also its many health benefits:

  • Cleanses & refreshes the palate
  • Fights against the cold & flu
  • Detoxifies the body & clears sinuses
  • Aids in digestion & naseau
  • Reduces muscle pain & inflammation

So, enjoy it with your next salmon roll, blend it into your weekly juice detox, garnish it on your ahi tuna steaks, puree it into your bowl of soup, or add it into a cleansing cup of tea.

Image via: http://pinterest.com/pin/257408934922321707/Image via: http://pinterest.com/pin/257408934922321707/

Summer Salad

Lately I have been OBSESSED with adding fruit to my salad.

The ripe fruit provides a pop of color and touch of sweetness to my plate.

Today, I played with textures and flavors to create this summer salad.

A crisp bed of romaine with a peppery mix of arugula topped with creamy avocado, juicy watermelon, sweet California fresh figs, and warm, crispy tofu drizzled with Balsamic vinegar.

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