RK_KIWI_DETOX Keep your weekday healthy eating vibe alive this weekend with this tangy detoxifying smoothie featuring kiwi, kale and cilantro. Kiwis pack quite the nutritional punch for being so small. Weight for weight they have more fiber than an apple and almost twice as much vitamin c than an orange. They are rich in antioxidants and phytonutrients which protect your body against free radicals that cause havoc to cells in the body. I could go on about kiwis, let’s talk about kale. Kale is King! I can’t get enough of this dark leafy green. It’s an anti-inflammatory, anti-cancer superfood filled with vitamins, minerals, nutrients and it pumps up the body’s natural detoxification process. Speaking of detoxification- did you know that cilantro aids in the removal of heavy metals and other toxins from the body? Yep, this little herb is an amazing detoxifier and anti-inflammatory superherb. Kiwi Detox Smoothie                                                                                                            *makes 2 servings*
 2 kiwis
1 cup cucumber
1 cup kale (packed)
1 handful of cilantro
1 apple
3 cups cold water

Photo Cred Lisa Herbs are incredibly good for you but kind of annoying, most recipes call for just a little but you have to buy a lot. Here are a few simple tricks to keep your herbs lively longer. For larger bunches of herbs like cilantro, parsley, or dill, trim the stems a bit, place them in a glass with an inch of water to cover the fresh stems and keep them in the fridge, though they'll do well on the counter too. This trick also works for asparagus! For smaller bunches like basil, thyme or rosemary I have an amazing herb keeper (thanks Mum) that fits on my refrigerator door, it easily keeps the herbs fresh up to two weeks, pretty handy! And if you don't want more stuff, use a tall glass with a little water. And remember to change the water a few times, they are plants, treat them like cut flowers and they'll stick around longer. For drying herbs see Drying Cabinet.

photo cred Cat It seems that I have an avocado obsession of late. Throughout my journey to rid my daily life of processed food and focus on what really counts - beautiful whole foods, I've realized that I can eat avocados guilt-free. The avocado is beautiful. Even visually, it's gorgeous. Dark and pebbled on the outside and perfectly green and smooth on the inside. They are packed with nutrients, phytochemicals, monounsaturated fat, more potassium than a banana and contain a wide array of essential vitamins (B's, E, & K). And let's not forget the taste. Personally, I could eat one everyday. Oh yeah, I do. So when Ron introduced me to his "GuacaSalsaMole" dish, I thought I had died and gone to heaven. Over the 2 weeks that he and Simmah were visiting, the dish was made constantly. Here's what you need: 6 avocados, diced 8 – 10 Roma tomatoes 1 bunch of cilantro, finely chopped 2 fresh limes - juiced ½ large red onion chopped 2 tbsp freshly ground cumin 1 tbsp freshly ground pepper 1 tbsp Himalayan sea salt, or enough to season to your taste The avocados and tomatoes are roughly chopped (big-ish chunks) and the whole shabang goes into a bowl. Don’t think “precision” when making this dish. Think “chop ‘em up and chuck ‘em into a bowl”. (thanks Simmah) Do yourself a favour, make this for friends, family or just yourself and enjoy the perfection of The Avocado.