Escape to Shape | Travel

The winter chill here on the West Coast has us dreaming more and more about blissful Bali. This glorious island is rich in culture, spirituality, natural beauty, sunshine, warmth AND fresh fruits & vegetables. And while we always start our mornings with fresh baby coconut water this raw avocado smoothie is also a daily treat- the perfect protein & fiber packed boost before yoga or treks through the vibrant green rice fields… and a great way to replenish after ‘wiping out’ on the waves….

Ingredients:

• 1 avocado pitted and scooped out
• 1/2 cup raw almonds
• 2 cups filtered water
• OR 1/2 cup coconut milk instead of raw almonds and water (if allergic to almonds)
• 1 tsp natural vanilla extract
• 1-2 Tbsp agave nectar or 6 pitted dates for sweetness
• a pinch of sea salt
• 5-6 ice cubes

Directions:

1. Blend  the almonds and water for a quick & easy ‘rustic’ almond milk.
2. Add in the other ingredients and blend until rich and creamy.
3. This mixture fills two large 8oz glasses.
4. You might want to add in more agave/dates to taste.

Guilt-free Goodness….. Enjoy!

It is that time of year again, when Escape To Shape packs it up and heads out to one of their all-time favorite locations, Marrakech. From the majestic beauty of the Atlas Mountains to the exotic Medina and the sensory-rich souks, Marrakech always delights!

This quick & easy Moroccan Blood Orange Salad is sure to satisfy- plus, it adds color to any spring or summer plate!  The blood oranges, cumin & mint give the salad a distinct & delicious Moroccan flavor. Enjoy!

Ingredients

• 3 blood oranges, peeled and thinly sliced
• 3 oranges, peeled and thinly sliced
• 1/2 cup thinly sliced green onion
• 2 tablespoons wine vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano, crushed
• 1/4 teaspoon ground cumin
• Lettuce leaves
• 2 tablespoons snipped fresh mint

Directions

1. Place blood oranges, oranges and green onion in a shallow serving dish. Sprinkle with vinegar, olive oil, oregano, cumin, dash salt, and dash pepper; toss gently. Let marinate 30 to 60 minutes at room temperature. To serve, arrange mixture on lettuce-lined plates; sprinkle with snipped mint or parsley. Makes 6 side-dish servings.

We are thrilled that culinary artist and raw food enthusiast Diana Stobo is joining us for our first ever weekend InnerReward’s ESCAPE to Napa Valley January 29-31, 2010. Diana is living proof that her Naked Nourishment lifestyle works- she eats for health, vibrance & beauty- and it pays off, inside & out!

Reminiscent of the classic Bloody Mary, Diana has provided this simple and delicious recipe, which is a wonderful cleansing treat for your palate and for your body. For more nutrition tips & recipes visit Diana’s site (www.dianastobo.com) or ESCAPE with us to Napa Valley, where Diana will be providing us with easy to follow, delicious & healthy raw food recipes along with nutritional tips!

Directions:

2 large tomatoes
1/2 cucumber
1 stalk of celery
1/2 cup spinach
1/4 cup parsley
2 tablespoons yellow onion, diced
2 T lemon juice, freshly squeezed juice of one lemon
pinch cayenne pepper
1/2 teaspoon sea salt, or salt to taste
1 cup purified water

Directions:

Place all ingredients in high speed blender and blend until smooth. If you like it smoother strain through a nut milk bag or strainer. Yummy!