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Clean Green Week Featuring Chef Candice Kumai

In celebration of the upcoming Earth Day, Element Eden is proud to present Clean Green Week featuring Chef Candice Kumai.

Candice Kumai, quoted by ELLE Magazine as “The golden girl of the wellness world”, is a former fashion model, a classically trained chef, wellness journalist and best-selling author of Clean Green Eats, Clean Green Drinks, Pretty Delicious, Cook Yourself Sexy and Cook Yourself Thin. She is a regular contributor on E! News and The Dr. Oz Show and has appeared as a regular judge on Iron Chef America and Beat Bobby Flay. She contributes to lifestyle publications such as Cosmopolitan, Shape, Yoga Journal, Men’s Health, Clean Eating and Prevention and volunteers at dozens of charitable organizations. She is a Top Chef alumni, and is obsessed with avocados, yoga, bar method, coconut and her cat, Sisi. She lives in New York City.

Check out more fresh recipes available at http://www.candicekumai.com/ and all this week on this page at Element Eden!



Clean Green Hawaiian Smoothie

Aloha Fresh! we're blending up Clean Eating Guru @CandiceKumai's Clean Green Hawaiian Smoothie made with coconut, mango +fresh island flavors. Follow us + @CandiceKumai and show us your recipes with the hash #CleanEats for a chance to win Candice's books at the end of the week! YUM!

Serves 1; yields 10 ounces

Ingredients:

  • 1/4 cup frozen mango chunks
  • 1/4 frozen banana
  • 2 tablespoons fresh coconut pieces (can sub with unsweetened shredded coconut)
  • 1 cup baby spinach
  • 3/4 cup coconut water
  • 1 teaspoon spirulina powder (optional)

Directions:

Combine all the ingredients in a blender and blend until smooth. Serve immediately.

Recipe by @CandiceKumai, #CleanGreenEats #elementedeninspires #smoothie



Coconut-Almond Green Smoothie

4/20! It's ALL about #CleanGreen today! We're celebrating @ElementEden by making @CandiceKumai's Coconut-Almond Green Smoothie! Tastes just like a thick, dreamy green milkshake! Follow us + @CandiceKumai, cook a recipe this week and tag #CleanGreenEats for a chance to win Candice's Clean Green books!

Serves 2; yields 16 ounces

Ingredients:

  • 2 tablespoons unsweetened almond butter
  • 2 tablespoons unsweetened shredded coconut
  • 1 cup baby spinach
  • 1 teaspoon spirulina powder
  • 1 frozen bananas (or swap for 1 avocado to reduce sugar)
  • 3⁄4 cup unsweetened almond milk
  • 1 teaspoon organic vanilla extract

Directions:

Combine all the ingredients in a blender and blend until smooth. Serve immediately.

Recipe by @CandiceKumai, #CleanGreenEats #elementedeninspires #smoothie



Lemon-Soy Edamame Barley Bowl

The distinctive flavors of lemon, sesame oil, soy sauce, and oregano combine beautifully in this perfectly balanced “power lunch.” I love to use fiber-rich barley as a base for hearty lunch bowls-it has such a great texture and is really filling. Add tofu, edamame, and-my favorite-avocado, and you have a totally satisfying meat-free meal.

Serves 4

Ingredients:

  • 4 cups cooked pearl or hulled barley*
  • 4 1/2 cups water
  • 1 1/2 cups shelled, organic edamame
  • 2 cups wild baby arugula
  • 2 blocks savory, baked, organic tofu (firm or extra-firm), cut into 3/4-inch cubes
  • 1 ripe avocado, halved and thinly sliced

Lemon Tamari Dressing

  • 4 tablespoons low-sodium soy sauce
  • 2 tablespoons toasted sesame oil
  • Juice of 1 lemon
  • 1 tablespoon dried oregano
  • 1 teaspoon finely grated lemon zest (optional)

Directions:

Combine the barley and water in a medium saucepan and bring to a boil. Reduce the heat to low and simmer for 40 to 50 minutes until all of the liquid is absorbed. Remove from heat and allow to cool slightly. In a large bowl, whisk together the soy sauce, sesame oil, lemon juice, oregano, and lemon zest until well combined. Add the slightly cooled barley to the bowl and toss to coat. Add the shelled edamame and arugula and toss gently to combine. To serve, divide the barley salad among four bowls and top with tofu and avocado slices.

*Hulled barley is barley in its most natural state, which means it needs to cook for quite a bit longer than pearl barley-1 to 1 1/2 hours longer. Pearl barley has the hull removed and is therefore less tough. Adjust your cooking time based on the variety you choose.