Zucchini Turkey Burger with Celery Slaw
1 lb ground turkey
2 cups coarsely grated zucchini, peels on (about 2 medium zucchini)
6 scallions, thinly sliced (light and dark green parts)
2 tablespoons fresh mint leaves, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
freshly cracked pepper
Olive oil for cooking
6 celery stalks, thinly sliced on the diagonal, plus 1/2 cup torn celery leaves
1 cup torn flat leaf parsley leaves, plus minced tender stems
1/4 cup torn fresh mint leaves
2 tablespoons golden raisins
1/4 cup olive oil
1 tablespoon red wine vinegar
1 small shallot, minced
1/2 teaspoon dried oregano
salt and pepper
In a medium bowl, make the slaw. Whisk together the olive oil, red wine vinegar, shallot, oregano and salt and pepper. Toss with celery, parsley, mint and golden raisins and set aside.
Combine all burger ingredients in a large mixing bowl and use your hand to gently incorporate until greens are evenly distributed throughout turkey meat. Wet your hands and form patties, placing finished ones on a baking sheet, until the mixture is used up – makes about four burgers or about 8 sliders.
Heat olive oil in a nonstick pan over medium heat – you want to cook these burgers slow enough for the inside to finish cooking before the outside chars. Once the oil sizzles when you flick a bit of water at it, cook the burgers 1 or 2 at a time, being careful not to overcrowd the pan. For burgers, let it cook 5-6 minutes on the first side before flipping to finish cooking another 5 minutes or until internal temperature of 165F.
Pomegranate Detox Lemonade
4 medium cucumbers
1/2 cup pomegranate juice
Stevia to sweeten (optional)
seltzer water for topping (optional)
pomegranate seeds for garnish
Peel cucumbers, then chop into 6 pieces each. Use a paring knife to remove the outermost yellow peel of the lemon, leaving the thick, white pith behind – this is where tons of the nutrients in a lemon are found! Cut lemons in half. In the base of a high-speed blender, combine the cucumber and lemon and blend on high until completely liquefied, working in batches if needed. Strain through a fine mesh sieve; discard solids. Add the pomegranate juice to the cucumber mix and stir to combine. Sweeten with stevia if using.
Fill glasses with ice and top with lemonade. I like to make it sparkling with a splash of seltzer on top, though this is optional! I also sometimes add a tablespoon of activated charcoal in to the juice to make it extra cleansing, or a tablespoon of collagen to give an additional skin-plumping boost.
DIY Skin-Brightening Strawberry Face Mask
1/4 cup yogurt
1 tablespoon honey
5 strawberries, pureed in a high speed blender
1 tablespoon chia seeds or ground flax seed
In a small bowl, combine all the ingredients and stir to combine well. Use your fingertips to apply this scrub mask to your entire face and neck, and spend at least two minutes gently exfoliating. Then allow the mask to stay on your face 10-15 minutes before removing with a warm wet washcloth.