Romaine & Avocado Salad | Raw Food

I had this refreshing and crunchy salad as a late night snack. Salad as a snack is what I often turn to when I do not want to eat anything sweet, and also cannot go to bed starving. Greens fill the stomach nicely while providing a ton of nutrients, so this was a completely guilt-free choice. You can. Honestly have this salad any time of day, and make it more hearty by adding a protein. Enjoy!

You will need:
1.5 cups of shredded romaine lettuce
1/8 cup red onion, thinly sliced
1/4 avocado sliced
1-2 tablespoons diced green onions
1 tsp grapeseed oil
1 tbsp apple cider vinegar
1/4 lemon
Sea salt to taste
1/4 tsp paprika

1. Toss lettuce, onions, oil and vinegar.
2. Top with avocado, green onions, juice of lemon wedge, paprika and sea salt.


DIY Body Scrub

Body scrub is fantastic for the skin, especially for those who epilate or wax. I haven’t found a scrub I love yet, because it’s either more expensive than I’d like– or not the right fragrance. I highly recommend using the lavender Epsom salt for this aromatic scented scrub. Once a week use is great! The more oil you add, the less abrasive the mixture will be. Check out this quick instructional video:

Cucumber Melon Medley

I have always found the combination of cucumber and melon to be a nice clean scent. I was curious about how they might taste together. Both cucumbers and melons are so refreshing on a hot day– lots of flavor from the melon, and a nice light flavor from the cucumber. Desiring to keep this recipe simple, I used few ingredients. This medley is in a category of it’s own for it’s combination of sweet, salty and tart flavors. I hope you and enjoy it as much as I did!

  • 4 cups of melon, cut into 1 to 1.5″ cubes
  • 2 cups of cucumber, seeded and diced
  • 1/2 cup plain feta crumbled
  • 1/4 fresh mint leaves
  • Grapeseed oil
  • Sea salt (himalayan)
  • Lemon
 Combine melon, cucumber, mint (roughly chopped) and feta tossing well. Mix in 1 to 2 tablespoons of grapeseed oil, and the juice of 1/2 lemon. Mix in 1/2 tablespoon of sea salt. Refrigerate and serve chilled. Garnish with additional mint leaves.

Sweet Potato Steak Fries

I have a confession to make: french fries are definitely a weakness of mine! Most of the time I just steer clear altogether, but I get really excited when I get the chance to eat them. Fries are unhealthy because of the high amount of oil they are cooked in, and the sodium. Also, white potatoes  aren’t as packed with nutrients as say, a sweet potato. One cup of cubed sweet potatoes has 377% the daily intake of Vitamin A, 448 mg potassium, and 4 grams of fiber. As the rule goes, the more vibrant the color, the higher the nutrients. I decided to use a sweet potato to beat my craving, and get a healthy dose of nutrients to boot!  My sweet potato steak fries are super fast and easy to make. They are great with a wrap, topped with chili, or with a burger. Below you will see that the measures for this recipe are given for an individual serving. Increase as needed.

Prep time: 5 minutes

Cook Time: 20 minutes


  • 1/2 to 1 sweet potato per person, depending on size
  • 1 tsp Curry powder
  • 1/2 tsp sea salt
  • 1 TBSP 21 seasoning salute
  • 1 tsp ground cumin
  • 1-2 tsp grapeseed oil


 Preheat oven to 400 degrees. Wash and peel sweet potatoes. Cut them in half lengthwise, and then into large 1″ wedges.  In a large mixing bowl, toss wedges with 2 tsp oil per potato. Add curry powder, ground cumin, 21 seasoning salute, and coarse sea salt and make sure all wedges are coated evenly. Spread wedges out on a baking sheet. Bake for about 20 minutes, turning over wedges halfway through baking time.


*Baking time may vary depending on oven.