Spiced Summer Slaw with Pistachios

spiced summer slaw - MindBodyPlate

It was a humid one in Brooklyn today. And after a short morning run with my husband, a 90 minute yoga class, and a sunny, mile-long walk home from the studio, I was feeling the heat. I needed something light, fresh, and cooling.

Enter my subtly spiced summer slaw with pistachios – a raw green cabbage dish with a delicate hint of coriander, celery seed, and nutmeg. It’s just the side dish for your next dinner party, BBQ, or picnic.

cabbage - MindBodyPlate

Ayurvedic wisdom tells us that coriander is a cooling spice, good for dissipating the excess pitta energy that tends to build within us during the summer months. This recipe asks you to warm it on the stove top with some extra virgin olive oil in order to bring out its unique flavor, a step that you can probably omit without much consequence if you’re stretched for time.

pistachios - MindBodyPlate

In case I haven’t made this clear before, I’ll say it again: I love sauce. The dressing for this slaw is designed to be rather abundant, so that each bite of cabbage will be fully saturated with flavor. If you don’t want your slaw to be a tad on the soupy side, you may wish to add more cabbage or refrain from using all the dressing.

spiced summer slaw - MindBodyPlate

Spiced Summer Slaw with Pistachios

Vegetarian / Gluten Free / Soy Free


  • 6 c green cabbage, finely shredded (there’s more than enough in one small head)
  • 1 c yellow onion, finely diced (approximately one onion)
  • 1/2 – 3/4 c shelled pistachios, roughly chopped
  • 1/2 clove of fresh garlic
  • 1 c plain organic yogurt, from grass fed cows
  • 1/8 – 1/4 c champagne vinegar
  • 1/4 c extra virgin olive oil
  • 1 tsp coriander
  • 1 tsp celery salt
  • 1/8 tsp nutmeg
  • pepper to taste


  • Heat the olive oil and coriander on the stove top over low heat for approximately 5 minutes. Then turn off the heat and let cool completely.
  • Peel away and compost the outer leaves of the cabbage and rinse what remains thoroughly. Divide the head into wedges and finely shred them in a food processor (I like the pieces of cabbage to be quite small). Set 6 cups of shredded cabbage aside in a large bowl.
  • Finely dice one onion (ideally about 1 cup), and add to the bowl of shredded cabbage.
  • Add the cooled coriander-infused olive oil to a blender, along with the garlic, yogurt, vinegar, and remaining spices. Blend until incorporated.
  • Pour the finished dressing on the cabbage and onion mixture, add more pepper to taste, and stir in the roughly chopped pistachios (leave a few whole pistachios for garnish).
  • Stir thoroughly and refrigerate until serving. Can be made a day ahead of time, giving the flavors a chance to really mesh!

Serves 4

spiced summer slaw - MindBodyPlate

Navy Beans with Feta, Tomato, and Basil

navy beans with feta

Spring has sprung here in New York City, but it’s still cool enough to enjoy a warm, creamy dish like these navy beans with feta, tomato, and basil. I ate them today in front of my open window, enjoying the light breeze and marveling at how something could taste so comforting and so fresh.

navy beans with feta close up

With garlicky-sweet grape tomatoes and salty, luxurious feta, these beans are reminiscent of a creamy pasta dish, but without the pasta. It’s super simple to make, requires just one pan, and only calls for a few ingredients.

Don’t have any basil on hand? Chop up some arugula or kale instead. The greens do more than add color, they really elevate the flavor and give it a crisp brightness.

navy beans stove top collage

Navy Beans with Feta, Tomato, and Basil


  • 1-2 Tbsp extra virgin olive oil
  • 1 small clove of garlic (or 1/2 large clove), minced
  • 3/4 c grape tomatoes, halved
  • 1/2 c canned or pre-cooked navy beans
  • 1/4 c feta, crumbled (more or less, depending on the severity of your cheese addiction)
  • 1/4 c basil, chopped
  • Salt and pepper to taste


  • In a large saucepan, heat 1-2 Tbsp of extra virgin olive oil over a low flame.
  • Add the halved grape tomatoes and the garlic, stir, and let them cook over low heat for anywhere between 15-20 minutes, stirring only occasionally, until the tomato skins are crinkled, the juices are gurgling, and the garlic is golden.
  • Add the navy beans, and increase the heat just a tad, stirring occasionally until the beans are warm, about 5 more minutes.
  • Add salt and pepper to taste, but don’t overdo it on the salt! Feta is pretty salty on its own.
  • Turn off the heat, and immediately add the feta, stirring constantly so that it melts a bit and incorporates fully.
  • Toss in a small handful of chopped basil, stir, and serve warm.

Serves one as a main dish, or two as a side dish

navy beans and window

Tough-Enough Kale Salad with Green Garlic Dressing

tough enough kale salad title pic

I’ve got a client who is busy. Like, crazy busy. When I challenged her to boost her daily dark leafy green intake, she was absolutely game – the only problem was figuring out how to fit them all into her insane schedule. It’s not too hard to get your greens on the go these days; practically every bodega in NYC carries kale chips. But if you’re buying all your greens at restaurants or in pre-packaged form, it’s easy to break the bank. And making leafy greens ahead of time is often a loosing battle – more often than not, you’ll end up with a soggy, wilty mess, especially if you’re so busy that you want to stretch a single recipe into multiple left-over meals.

colorful sweet peppers

Enter, my Tough-Enough Kale Salad. Raw kale is one of the few dark leafy greens tough enough to last a day or two in the fridge, if you prepare it right. The trick is to pair it with items that won’t release a ton of moisture. I’ve added crunchy sweet peppers and dried cranberries to start, but if I wanted to make it more hardy, I might add shelled hemp seeds, nuts, or pan-fried tempeh. Especially if stored in an airtight container sans dressing, this salad will last a couple days in the fridge – perfect for taking to work for a power-packed lunch.

kale prep

Anyone new to raw kale salads might be put off  by the strong flavor or toughness of the leaves, so I recommend a few tricks to make it more palatable. First, I seek out Lacinato Kale (also known as Tuscan Kale) because this variety is slightly less bitter than curly leafed kale. Its leaves are also smoother, which makes it less intimidating to clean and chop. Next, I cut out most of the hard, fibrous stems for a more consistent texture (see above left). Finally, I like to chop my raw kale very thoroughly when preparing a salad (curl those fingertips!); not only do the smaller bites mitigate the toughness of the leaves, but I find they become more easily coated with delicious dressing – and I do not kid around when it comes to salad dressing.

Annie's Green Garlic

Speaking of salad dressing, my client isn’t ready to start making her own, and that’s just fine. The most important thing is that she gets the greens into the bod! Annie’s Naturals makes some pretty decent products, and though I’m not a huge fan of using canola oil for salad dressings, I was inspired by this particular flavor and decided to try my own hand at a Green Garlic Dressing. I may not have tried the original, but lemmie tell ya: this is my best salad dressing YET! Can’t get enough of it.

Tough-Enough Kale Salad with Green Garlic Dressing

Raw / Gluten Free / Soy Free

Salad Ingredients:

  • 8-10 large leaves of Lacinato Kale, thoroughly rinsed and dried, and chopped finely
  • 6 petite sweet peppers, chopped finely
  • 1 handful of dried cranberries
  • Optional:
    • 1/2 c raw broccoli florets, chopped finely
    • 2-3 Tbsp shelled hemp seeds
    • 1 small handful of walnuts
    • 3/4 c of tempeh cubes, cooled and patted dry
    • Get creative, but keep it dry!

Green Garlic Dressing Ingredients:

  • 6 Tbsp water
  • 4 Tbsp unfiltered cold pressed extra virgin olive oil
  • 2 Tbsp tahini
  • 2 tsp lemon juice
  • 1 tsp raw honey
  • 4 sprigs of flat leaf parsley
  • 7-9 large basil leaves
  • 1 large (or 2 small) garlic clove(s), smashed and peeled
  • Sea salt to taste


Toss all the salad ingredients together. Makes 2 meal-sized salads.

For the dressing, place all the ingredients in a high speed blender and whiz on high until fully incorporated and smooth. Makes about 2/3 c of salad dressing (good for at least 2 meal-sized salads).

tough enough kale salad add ons

Do you have a dark leafy green recipe that does well as a left-over? Share in the comments below! xo

Tarragon Pea Bruschetta

Tarragon Pea Bruschetta

The weather here in New York City has taken a turn for the pleasant after a very frigid spell, just in time to pamper those of us staying here for the Christmas holiday. When I left my apartment yesterday, I smiled at the sunny sky and thought, “it’s amazing how warm 32 degrees can feel.”

In that moment, it was so easy to find joy in the unpleasant, though I often find fault with the otherwise perfectly fine. Perspective is totally relative, and ultimately, we’re in control of our own contentment.

So I’m trying to apply that lesson to my shoulders. See, I’m right smack in the middle of my yoga teacher training, and about a month ago my shoulders started pestering me every time I flowed through chaturanga. Turns out it’s rotator cuff tendinitis, and when I first got the diagnosis I was majorly bummed. My first instinct was to turn on myself and go for the jugular: What a loser! Why even bother going to yoga anymore? How do you think you can be a yoga teacher if you can’t even keep from injuring yourself?

But in light of this lesson on perspective, I’ve decided to change my mind. Instead of letting my injury get me down, I’m practicing gratitude. I can’t wait to finish my yoga teacher training with the added benefit of learning about modifications for shoulder injuries. And it’s totally a blessing in disguise that I can’t mindlessly sling my mondo purse on my shoulder – it’s going to do wonders for my back. Most importantly, my injury is keeping my ego in check. After all, the aim of yoga is not to show off your perfect handstand. There’s so much more to it, and it’s the inner work that I fell in love with in the first place.

My injury is an obvious example, but just think of all the opportunities we have every single day to change our minds and enjoy, appreciate, even delight in an otherwise unsavory situation. Yet, so often we plow right thorough them without even noticing.

In honor of making the unpleasant pleasant, I give you a recipe featuring my most reviled childhood food: frozen peas.

Tarragon Pea Bruschetta

Tarragon Pea Bruschetta


  • 1 Tbsp ghee*
  • 1 small or ½ large white onion, very finely diced
  • 1 16oz bag of frozen organic peas, thawed
  • 1 ½ Tbsp fresh tarragon, finely chopped
  • Sea salt


  • In a large saucepan, warm 1 Tablespoon of ghee on the stove top.
  • Add the finely diced white onion to the pan and sauté on low heat for 10 minutes or until they turn translucent and just begin to caramelize.
  • Add the thawed peas directly to the pan, along with a very generous cranking of ground sea salt.
  • Increase the heat to medium-high, stirring fairly often to prevent browning.
  • After 10-15 minutes, when the peas are soft, remove from the flame and allow to cool.
  • Add the pea mixture to a food processor, along with 1.5 Tbsp finely chopped fresh tarragon
  • Pulse until the mixture is fully incorporated and has achieved a soft but chunky consistency.
  • Pile pea mixture onto crackers, raw seed-based “bread” (as in my example), or toasted bread drizzled with olive oil or melted ghee.

*Ghee is one of my favorite cooking fats. It’s got all the flavor of butter without the lactose or casein (controversial milk protein). You could absolutely substitute with extra virgin olive oil, if that floats your boat.

**I garnished with some homemade Sumac Onions, but I’m not happy with the recipe yet, so look for them in a future post.

Makes approximately 2 cups of bruschetta topping

Superfoods “Chocolate Shake” Smoothie

Superfoods Chocolate Shake Smoothie

Satisfying a serious sweet tooth doesn’t have to be a missed opportunity for loading up on your nutrient-dense superfoods. My Superfoods “Chocolate Shake” Smoothie makes for a sweet and hearty breakfast, afternoon snack, or dessert with zero refined sugar, lots of fiber, and natural energy to boot!

I hesitate to admit that I’ve been on a Superfoods “Chocolate Shake” Smoothie kick for breakfast these last few (ahem) days. You see, as far as the body is concerned, sugar is sugar, whether it comes refined out of a box or from the mushy goodness of a Medjool date. And this smoothie is brimming with natural sugars. So ideally, you’d consume this smoothie in moderation. But I’m only human, right?

Superfoods Chocolate Shake Smoothie Prep

I enjoyed my Superfoods “Chocolate Shake” Smoothie out on the front porch this morning, soaking in the last bit of warm weather before my fourth autumn in New York. My neighbor, renowned for her health-food-loving sweet tooth, took a sip and called it “pure evil,” which means I’m really on to something. She’s right… it’s all I can do not to chug this thing down in a minute flat!

Superfoods Chocolate Shake Smoothie Ingredients

Raw Cacao Powder: The purest form of chocolate, cacao powder is a great source of dietary fiber and one of the most abundant sources of antioxidants found in nature (read: anti-aging). It contains magnesium, iron, and high levels of flavonoids, which may benefit cardiovascular health.

Chia Seeds: These seeds are a great source of Alpha-Linolenic Acid (ALA), an Omega-3 essential fatty acid that cannot be produced in the body and must be obtained from the diet. Daily ingestion of ALA has been associated with a lower risk of cardiovascular disease and a reduction of stress, anxiety, and depression. Chia seeds add a subtle nutty flavor and make this smoothie super thick and creamy.

Maca Powder: Maca is a root grown in the Andes Mountains that has been cultivated and used medicinally in Peru for at least 3000 years. It is known to increase stamina, combat fatigue, and even boost libido. It’s chock full of vitamins, minerals, and essential fatty and amino acids. Maca powder has a distinct butterscotch smell and adds a malty flavor to this “Chocolate Shake.” To be honest, the flavor took me some getting used to. I’d start with a ½ teaspoon, as suggested in this recipe, and add more as you familiarize yourself with its distinct taste.

Lucuma Powder: Similar to Maca, Lucuma is a plant native to the highlands of Peru where it has been cultivated for many thousands of years. The lucuma fruit is naturally very sweet and produces a flavor that reminds me of maple, sweet potato, and dates. In fact, it’s a popular ice cream flavor in many countries. It’s also packed with carotene, Vitamin B3, and other B vitamins. This is a seriously healthy sweetener!

Superfoods Chocolate Shake Smoothie

Superfoods “Chocolate Shake” Smoothie

Vegan / Gluten Free / Soy Free / Refined Sugar Free


  • 1 banana*
  • 2 Medjool dates, pitted**
  • 1 and ¼ c vanilla almond milk, unsweetened
  • 2 Tbsp raw creamy almond butter
  • 2 Tbsp raw cacao powder
  • 1 Tbsp chia seeds
  • 1 tsp lucuma powder (optional)
  • 1 tsp maca powder (optional)
  • 2-3 ice cubes (I use three 1” cubes)


Whiz all the ingredients together in a high speed blender until creamy and smooth. Serve immediately and enjoy!

Superfoods Chocolate Shake Smoothie

*I enjoy freezing my bananas before adding them to smoothies. Make sure to peel them (and cut them, if desired) before placing them in a Ziploc bag in the freezer, or else they’re nearly impossible to pry open!

**If you’re not working with a Vitamix or another high speed blender, it may be useful to soak the dates in warm water in order to soften them for easy blending.

Makes about 2 cups, good for two small servings or one jumbo smoothie.


Green Tahini Dip

This dip was inspired by an offering from my favorite Astoria restaurant, Mezze Place. This family owned and operated spot cooks up dee-LISH Mediterranean fare in a romantic café atmosphere. I love the owners and order their grilled halloumi salad with beets and quinoa on an all too frequent basis… But I digress.

Among their to-die-for spreads is the “green tahini,” a creamy, dreamy dip featuring cilantro and sesame, served with fresh baked pita and house made tapenade. I created my version on the fly, so it’s pretty different, but no less delicious. It stays true to the two main flavors in a format that is vegan and very easy to make raw!

What’s so great about sesame seeds? Well, they can help burn fat by activating liver enzymes that break down fatty acids. They also reduce cholesterol in the blood and the liver. They’re rich in minerals such as iron, magnesium, and potassium, and they pack more protein than any other nut or seed. Though very high in calcium, sesame seeds also contain oxalic acid, which makes the calcium less bioavailable. No biggie – I’ll take the high protein and the ability to burn fat, thank you very much.

I love any recipe that calls for just two steps: toss it in the food processor, and turn it on. This is one of those recipes. And I am not kidding – the flavor is out of this world! Eat it as a dip with whole wheat pita, seedy crackers, savory mochi, or fresh veggies; spread it on whole grain bread for a seriously scrumptious sandwich; or add a scoop to a simple salad.

Green Tahini Dip

Raw / Vegan / Gluten Free / Soy Free


  • 1 c organic hulled sesame seeds (feel free to toast them if you’re not keeping it raw)
  • 2 handfuls fresh cilantro, rinsed and dried
  • The juice of 1 lemon
  • 2 cloves garlic
  • 1/4 c water
  • 1/4 c cold-pressed extra virgin olive oil
  • 1/4 cup raw coconut aminos*
  • 1 tbsp hot pepper sesame oil or toasted sesame oil (omit if you’re keeping it raw)


Toss all the ingredients into a food processor. Pulse the mixture at first, and then blend at the highest speed for upwards of 15 minutes, or until you’ve reached your desired smoothness. I took a few breaks to scrape down the sides and give the motor a rest.

*Be careful if you’re substituting wheat free tamari or Bragg’s liquid aminos for the coconut aminos, because I find them to be much more salty. The coconut aminos offer a sweet tang that really adds great dimension to this dip.

Makes about 1.5 cups


Bowden, Jonny, Ph.D., C.N.S., (2007). The 150 Healthiest Foods on Earth: The surprising, unbiased truth about what you should eat and why. Gloucester, MA: Fair Winds Press.

Sweet Yams with Balsamic Cherries and Caramelized Onions

The best way to curb sugar cravings is to increase the number of naturally sweet, wholesome foods in your diet. I just returned to New York City from a weekend in the Catskills, where I whiled away a blissful afternoon enjoying a bowl of sweet, juicy cherries. Now that I’m back in NYC, I can’t stop thinking about those cherries and all the sweetness summer can bring.

Cherries aren’t just a great way to get your sweet on. They pack a slew of anti-inflammatory, anti-aging, and anti-cancer compounds, including perillyl alcohol, which inhibits tumor growth, and ellagic acid, which kills cancer cells without harming healthy normal cells. Cherry juice contains anthocyanins, which help to relieve inflammation throughout the body. But keep in mind that the Environmental Working Group listed cherries among the 12 foods most contaminated with pesticides, so it’s important to buy organic.

For this recipe, I paired cherries with the natural sweetness of caramelized onions and the candy-like confection of baked yams. It’s a combo that’s guaranteed to nip unnecessary sugar cravings in the bud. It makes an excellent side dish or a light meal on its own. And it’s so creamy and yummy that I bet it’d make a great breakfast as well.

Sweet Yams with Balsamic Cherries and Caramelized Onions

Vegetarian / Vegan / Gluten Free


  • 6 baby yams, cut into small chunks
  • 1 medium white onion, chopped
  • 2 dozen cherries, pitted, stems removed, and roughly chopped
  • 2 tbsp fresh ginger, minced
  • 3 small cloves of garlic, minced
  • 1-3 tbsp coconut oil
  • 1-2 tbsp maple syrup
  • 1 tbsp balsamic vinegar


  • Wash yams and chop them into uniformly small chunks.
  • Add yams, minced ginger, and minced garlic to a baking pan that has been lined with tin foil (save yourself the mess – they get sticky).
  • Coat yams with coconut oil and maple syrup. 1 to 2 tbsp each should do it. Equal amounts. Use as much or as little as makes sense to you.
  • Bake yams at 400 degrees Fahrenheit for approximately 45 minutes.
  • Meanwhile, heat a dollop of coconut oil in a large sauté pan.
  • Add chopped onions to the pan and sauté on VERY LOW HEAT for 20-30 minutes until they begin to caramelize.
  • When onions have begun to brown, add chopped cherries and balsamic vinegar.
  • Continue to sauté for an additional 15-20 minutes, until the cherries have softened and the mixture is a bit syrupy.

Serve the baked yams with a mountain of the cherry- onion mixture right on top. I like mine with a light sprinkling of sea salt. The subtle flavors of the roasted garlic and ginger with the intensely sweet and tart balsamic cherries make this dish absolutely irresistible – and worth turning the oven on in the summer.

Serves 2


Bowden, Jonny, Ph.D., C.N.S., (2007). The 150 Healthiest Foods on Earth: The surprising, unbiased truth about what you should eat and why. Gloucester, MA: Fair Winds Press.

Immune Juice

Ah, the common cold. I do my best to embrace it with gratitude. A cold can serve as a reminder, for example, to slow down and take some time for self-care. When the sniffles creep up, one of my fave ways to pamper myself is to indulge in a delicious immune-boosting beverage. Since I happen to be suffering from a particularly nasty little bug this week, I thought I’d share the recipe for my zingy Immune Juice.

My desire to combine all of the common powerhouse ingredients into a single serving led to the creation of Immune Juice, which is not really a juice at all but more of a concentrated elixir. To drink it by itself would be insane, but when a tablespoon is added to a cup of boiling water, something magical happens. The result is a steaming cup of zesty tea that will knock your socks off – and show your cold who’s boss. How to describe it? It’s…







Did I mention spicy?

It will warm you to your core* and tingle your senses. Is it intense? Yes. But it’s also strangely satisfying, and it will kill your cold. How?

Apple Cider Vinegar – Real, unpasteurized apple cider vinegar is absolutely loaded with helpful vitamins, minerals, and enzymes. Hippocrates, known as the father of western medicine, hailed it as a germ-fighting antibiotic and antiseptic. The combination of apple cider vinegar and honey resembles a centuries-old remedy called Oxymel, or in the original Greek “acid-honey.”

Honey – Raw, unfiltered honey contains several different flavonoids, which possess well-documented antioxidant activity. According to a study in the Journal of Medicinal Food, honey may stimulate the production of antibodies during an immune response. In this particular recipe, it also makes the drink palatable.

Lemon – Not only are they a good source of vitamin C, lemons contain loads of antioxidants and anti-inflammatory agents. It also happens that the limonene found in the peel contains anti-cancer properties. In fact, a University of Arizona study showed that drinking black tea with lemon peel actually reduces the risk of skin cancer by 30%.

Garlic – As heath remedies go, garlic goes back – waaaaay back. It was mentioned in the world’s oldest medical text, the Egyptian Ebers Papyrus. It helps fight the common cold through its antimicrobial activity, working against viruses, bacteria, parasites, and fungi. Studies show that garlic not only reduces the incidence of colds, but also the duration of symptoms. And its healing properties don’t stop there: it’s also a natural anticoagulant, it reduces plaque in the arteries, it lowers “bad” LDL cholesterol without lowering “good” HDL cholesterol, it has chemoprotective properties, and it may be effective for use in weight control, lowering blood pressure, insulin, triglycerides, and even preventing weight gain in rat studies.

Ginger – In Ayurveda, ginger is known as the “universal remedy.” Like garlic, it contains powerful antiviral and antimicrobial properties, and it’s great for boosting the immune system. Studies suggest ginger aids the cardiovascular system, the gastrointestinal tract, and that it helps with pain and fever. It also inhibits growth of human colorectal cancer cells, lowers cholesterol, and is antitumorigenic. It has been used for centuries to help improve circulation in both Ayurvedic and Chinese medicine. And let’s not forget that ginger can be just as effective as a Dramamine in combating nausea.

Turmeric – This spice is actually a member of the ginger family, and its medicinal properties have been established in Ayurvedic, Chinese, and Western medicine. Turmeric’s active ingredient, curcumin, is an anti-inflammatory agent that has been shown to be virtually as effective as the medication Phenylbutazone. Turmeric is a powerful antioxidant, and Deepak Chopra suggests it with honey to coat the throat at the first sign of soreness. That’s not all – the active ingredient in Turmeric also has an anti-tumor effect, demonstrating that its medicinal properties are as multifaceted as its deliciously complex flavor.

Cayenne – This spice contains an impressive profile of phytochemicals and nutrients, including zinc, B vitamins, and vitamins C and E. Cayenne helps thwart colds, sinus infections, and even sore throats (it can relieve pain when applied topically). I think of it as a great facilitator, because it acts as a catalyst for other nutritional compounds and aids in digestion.

Water – The bottom line with any sort of liquid remedy is that it gets you drinking, and hydration is key in getting rid of a cold. No magic involved.

Immune Juice

The recipe makes 150 ml, or approximately ten 1 tbsp servings


  • 1/4 c unpasturized apple cider vinegar
  • 1/4 c raw, unfiltered honey, warmed
  • 1/8 c lemon juice (fresh, if possible)
  • 2 cloves raw garlic
  • Enough raw ginger to match the garlic in volume
  • 1/4 tsp turmeric
  • 1/4 tsp cayenne


  • Blend all the ingredients in a high speed blender until the mixture is smooth and totally incorporated.
  • Boil water and pour some into your favorite mug.
  • Stir 1 tablespoon of Immune Juice into the hot water, allow to cool, and enjoy!
  • Store Immune Juice in a mason jar or air tight container for up to 4 days.**

*If you’re living in a warm region, or suffering through summer in New York City as I am, please consume Immune Juice carefully. It really is quite warming and can create some imbalance if you don’t take precautions to keep yourself cool.

**Some of these ingredients, such as garlic, lose potency after preparation, so drinking your Immune Juice sooner will give you more bang for your buck. And microwaving can destroy these compounds entirely, so don’t even think about it.


Balch, Phyllis A., C.N.C., (2010). Prescription for Nutritional Healing, Fifth Edition. New York: Penguin Group (USA) Inc.

Bowden, Jonny, Ph.D., C.N.S., (2007). The 150 Healthiest Foods on Earth: The surprising, unbiased truth about what you should eat and why. Gloucester, MA: Fair Winds Press.