An Historic Tract
August 1, 2016
The Virtual Doctor is In
August 3, 2016

Healthy, Cool and Light

When things heat up and you’re looking for something light and healthy, here are two liquid concoctions and one cool salad that will beat the heat and help keep you healthy. But don’t take our word for it. Try out these recipes yourself. And when you do, post a picture of what you’ve made with the hashtag #pasadenadelicious. We’ll pick a winner next month to reward you with some outstanding mag swag.



A Minty Watermelon Cooler

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A Minty Watermelon Cooler
Prep Time: 10 minutes
Total Time: 20 minutes
Single Serving

1 1/2 cups (1/2-inch) watermelon cubes
6 Mint leaves
1/3 cup water
1 cup of ice

1. Cut watermelon into cubes
2. In a blender or nutrient extractor place watermelon cubes, mint leaves, water, and ice, and blend.
3. Pour and be refreshed!

*For an added sweet treat, drizzle the cup and top of your drink with mesquite honey.



Cuckoo 4 Kale Salad

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Cuckoo 4 Kale Salad (serves 4)
4 leaves of collard greens
4 leaves of dinosaur kale
1 cup quinoa
1/2 cup of dried, chopped apricots
1/2 cup of toasted pecans
1/4 cup of jalapeño slices
1 cup of crumpled tempeh 
1 tablespoon maple syrup
1/2 tablespoon smoked paprika
1/2 tablespoon liquid smoke
1 tablespoon gluten-free tamari sauce
1 tablespoon hemp seeds
1/4 cup lime juice
1/3 cup olive oil
2 tablespoons of coconut sugar
Preheat oven to 425°F. Toss tempeh with maple syrup, smoked paprika, liquid smoke and tamari. Spread tempeh in a single layer on a parchment lined baking sheet. Add to oven and cook for 15 minutes or until browned. Remove from the oven and allow to cool.
Cut Collard Green and Kale leaves into long, thin strips using a chiffonade technique. This is done by stacking leaves, rolling them tightly like a cigar and then slicing the leaves perpendicular to the roll.
Toss the remaining salad ingredients of quinoa, apricots, pecans, tomatillso with the greens and toasted tempeh.
Mix the dressing ingredients and shake vigorously in a bottle or whip vigorously.

Pour over salad, toss again and serve. 

A glass of Chablis or green tea pairs great with it.

Melissa Adele Rosen
cell: 310-779-3439
Mindful Mangia! Foods

Locali –
5825 Franklin Avenue
Los Angeles, CA 90028
701 Lincoln Boulevard
Los Angeles, CA 90291


Detox Cactus Smoothie

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Detox Cactus Smoothie
Prep Time: 25 minutes
Total Time: 30 minutes
Servings: 8 cups

5 oz (1½ medium) cactus leaves, needles removed and chopped
½ (12 oz approx) fresh pineapple, cut in cubes and chilled
1 cucumber, cubed
2 limes, juiced
1tbs flax seed
1tbs black sesame seeds
⅓ cup aloe vera water (optional)

1. Place all ingredients in the blender in the order shown.
2. Blend on low for 1 – 2 minutes, blend until smooth
3. Enjoy!


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