Recently, the entire Yahoo Beauty team headed out to Bay Head, New Jersey for a day of shooting at the beach with photographer Ben Ritter and our EIC Bobbi Brown heading up makeup. While we spent all day out in the sun working on the last of our summer season stories Lily Kunin, founder of Clean Food Dirty City, was in the kitchen cooking up a seriously delicious (and seriously beautiful) spread for us.
For breakfast, Kunin prepared her delicious green mango spa smoothies and vanilla chai pudding with berries and mint. “I love starting the day with a green mango spa smoothie,” says Kunin. “It has coconut water and cucumber in it, so it’s super hydrating. It’s also packed with healthy fats from avocado to keep blood sugar stable and keep you full for a long day on set.” Here’s her recipe:
Green Mango Spa Smoothies
- 1 cup coconut water
- 2 big handfuls greens (I used a spinach and super greens mix)
- ½ cucumber
- ½ avocado (frozen is great here)
- Few chunks of frozen mango (abt half a cup)
- Dash of cinnamon
- Dash of turmeric
- 3 cubes of ice
Place all ingredients in blender (starting with the coconut water) and blend until smooth. Enjoy!
For lunch, Kunin prepared a colorful spread that included summer zucchini noodles, quinoa and lentil salad, corn salad, hummus and lavash, and some pasture raised eggs. “Since it was a super hot day, I choose light, seasonal foods that were full of protein but wouldn’t leave anyone feeling heavy in the heat.”
Ingredients (Serves 2):
- 1 quart of mixed cherry tomatoes, halved
- garlic confit oil + a couple roasted garlic cloves smashed in
- 5 large basil leaves, julienned
- Pinch of red pepper flakes
- Salt + pepper to taste
- 2 zucchinis, spiralized or peeled with a julienne peeled
- For the Garlic Confit Oil
For the Garlic Confit Oil:
- 1 head of garlic
- Sea salt
- Freshly ground black pepper
- 1 cup of extra virgin olive oil
- 5 whole black peppercorns
- 4 sprigs of fresh thyme
1. Preheat the oven to 300 degrees. Rinse the head of garlic and cut off the top, exposing the cloves. Season the exposed edges with salt and pepper and place facedown in a deep baking dish.
2. Add the olive oil, peppercorns, and fresh thyme to the baking dish, cover with aluminum foil, and roast for one hour. Remove from the oven and let cool for 30 minutes, covered.
3. Uncover and remove the garlic, placing on a towel to drain. Strain the oil through cheesecloth and into an 8 oz Mason jar, adding one fresh sprig of thyme.
4. Squeeze the cloves of garlic from the head and add them to the Mason jar. The infusion and roasted garlic cloves will keep in the refrigerator for up to one month.
Note: Don’t let the roasted garlic cloves in this infusion go to waste! Use them alongside the infused oil. They have an amazing caramelized, umami-packed richness!
Kunin in the kitchen preparing the summer zucchini salad.
She also spoiled us throughout the day with delicious snacks like lemon chia cookies and raw cookie dough bites (recipe below) — to the point where we almost didn’t have room for dinner. For our final meal of the day, Kunin served Asian brown rice bowls with cabbage slaw, roasted tofu, pickled cucumber, miso tahini, and homemade Sriracha. And yes, it all tasted just as good as it looks here.
Pickled cucumber salad and cabbage slaw for dinner.
Raw Cookie Dough Bites
Ingredients (Makes 12 macaroons):
- ¾ cup raw cashews
- ½ cup gluten free rolled oats
- ½ cup unsweetened coconut flakes
- ¼ teaspoon salt
- 3 dates, pitted and soaked in hot water
- 1 tablespoon vanilla extract
- ¼ cup dark chocolate chips
1. Line a plate with parchment paper and set it aside.
2. Combine the cashews, oats, coconut flakes, and salt in a food processor or Vitamix. Pulse until a fine meal forms.
3. Add the soaked dates (make sure they are pitted!), 3 tablespoons of the water the dates have been soaked in, and the vanilla extract. Pulse again until the mixture becomes a dough like consistency.
4. Remove the dough and place it in a small bowl. Gently fold in the chocolate chips until they are incorporated into the dough mixture.
5. Use two spoons to portion out the dough into twelve balls. With clean hands, roll into balls.
6. Then, on a piece of parchment paper, roll into more coconut flakes as a topping. Once rolled in coconut, roll them again with your hands so that coconut sticks to the dough.
7. Enjoy immediately, or store in the freezer for later!