The recipes for the Care for Her party were created by Becky Rosenthal of The Vintage Mixer. We were thrilled to collaborate with her on this kit. She put together the most delicious menu – seriously the melon coolers below are the perfect thing to be sipping on for a spa party! To learn more and find other fabulous recipes, visit her blog here.
- 1/2 cucumber, diced
- 2 cups cooked chicken, shredded
- 3/4 cup Greek yogurt (I used whole milk Greek yogurt)
- 1/4 cup herbs, chopped (combo of mint, basil, parsley and dill)
- juice from 1/2 lemon
- 1 clove of garlic, minced
- salt and pepper to taste
- Finely dice the half cucumber and sprinkle with salt, then place in a colander over the sink to let the juices drain while you make the rest of the salad.
- In a bowl mix together the shredded chicken, yogurt, herbs, lemon juice, and minced garlic.
- Add in the cucumber.
- Serve over greens or in a sandwich. Top with feta cheese or extra cucumbers and herbs.
- 3 beets
- 1/2 cup walnuts, toasted
- 1 tablespoon honey
- 1/4 teaspoon salt
- 6 large medjool dates
- 1/2 cup creamy peanut butter
- 1/4 cup maple syrup or brown rice syrup*
- 3 tablespoons coconut oil, divided
- 2 cups puffed brown rice cereal
- 1 cup rolled oats (gluten free if needed)
- 1/2 cup nuts, roughly chopped (I use almonds and walnuts)
- 2 tablespoons sunflower seeds
- 1/2 teaspoon salt
- 1/3 cup chocolate chips
- Preheat the oven to 350 degrees and lightly spray a 9 x 9 inch baking pan.
- In a food processor blend together the dates, peanut butter, maple or brown rice syrup and 2 tablespoons of the coconut oil. Blend until it forms into a ball.
- In a separate large bowl stir together the dry ingredients – puffed rice, rolled oats, nuts, salt and seeds. Add the blended peanut butter and date mixture to the dry ingredients and use a spatula and your strong arm to mix the two together (this make take a little bit to get it all combined).
- Press the mixture into the prepared pan and bake at 350 for 10 minutes. Let cool completely . Melt chocolate and remaining 1 tablespoon of coconut oil and pour over the top of the cooled bars. Place in the fridge to further harden then loosen with a knife around the edges, turn out onto a cutting board and cut into 16 square bars. Store in the refrigerator in an air safe container.
- 4 cups cubed melon
- 2 cups limeade*
- 15 mint leaves, plus a few extra to garnish
- Add everything to a blender and blend until smooth. Serve in chilled glasses and garnish with extra mint leaves.
- For homemade limeade mix 2 cups water with 1/4 cup simple syrup and 1/4 cup lime juice (about 3-4 limes).