Vegan quinoa-stuffed grilled zucchini


  • 1 1/4 cups water
  • 1/2 cup raw cashews
  • 1 1/2 teaspoons olive oil extra-virgin
  • 1/2 medium garlic clove, coarsely chopped
  • 1/2 teaspoon kosher salt, plus more as needed
  • 1/4 teaspoon plus 1/8 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup quinoa, any color or variety
  • 2 tablespoons finely chopped fresh Italian parsley leaves
  • 3/4 teaspoon finely grated lemon zest (from about 1 medium lemon)
  • 1 teaspoon freshly squeezed lemon juice

For the zucchini:

  • 6 medium zucchini (about 2 pounds)
  • 2 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 24 toothpicks


  1. Place the water and cashews in a blender and let sit until softened, about 2 hours.
  2. Add the oil, garlic, measured salt, cumin, and cayenne and blend until smooth. Transfer to a medium saucepan.
  3. Rinse the quinoa in a strainer under cold water until the water runs clear. Transfer to the saucepan with the cashew mixture and stir to combine.
  4. Bring to a simmer over medium heat. Reduce the heat to low and continue to simmer, stirring occasionally with a wooden spoon and making sure to scrape the bottom and sides of the pan, until the white outer casings on the quinoa have popped, revealing translucent little beads, about 15 to 20 minutes. (While the quinoa is cooking, heat the grill and prepare the zucchini.) Remove from the heat.
  5. Add the parsley, zest, and lemon juice and stir to combine. Taste and season with more salt as needed; set aside.

For the zucchini:

  1. Heat a charcoal or gas grill to medium high (about 375°F to 425°F).
  2. Cut each zucchini in half lengthwise. Using a small spoon, scoop out and discard the flesh, leaving about 1/4 inch intact around the outer edge. Place the zucchini halves on a baking sheet.
  3. Brush the inside and outside of the zucchini halves with all of the oil, then generously season both sides with salt and pepper; set aside.
  4. When the quinoa mixture is ready, divide it evenly among the zucchini halves, spreading it into an even, flat layer. Close the zucchini halves, matching the halves if possible, to sandwich the filling. Secure each zucchini with 4 toothpicks, crossing 2 toothpicks at each end.
  5. Place the stuffed zucchini on the grill. Close the grill and cook until grill marks appear on the bottom, about 6 minutes. Carefully flip the zucchini over, close the grill, and cook until grill marks appear on the second side and the filling is heated through, about 5 to 6 minutes more. Transfer to a serving platter, remove the toothpicks, and serve.


Zucchini wraps


  • 1-3 zucchini, thinly sliced lengthwise
  • 1 red bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • A few small carrots, julienned
  • Sprouts/micro greens of choice
  • Cilantro, optional
  • Fresh cracked pepper
  • Toothpicks, to hold the wraps together

For the kale pesto:

  • 1 cup basil or kale
  • 1 cup kale
  • 1 clove garlic
  • 2 tablespoons tahini, optional
  • 3 tablespoons or so extra virgin olive oil (if not using tahini add 1 or 2 extra tablespoons olive oil)
  • Himalayan salt, to taste


  1. If you can’t find sprouts or micro greens, try using cilantro or fresh basil leaves.
  2. For the kale pesto, place ingredients into food processor and process until desired consistency. Taste for seasoning.
  3. Lay your zucchini flat on a hard surface, layer with the pesto, add sprouts, and vegetables, then starting from the vegetable end, roll and stick with a toothpick in the center. Top with cracked pepper and serve.

Roasted salmon with watermelon salsa


  • 4 salmon filets
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 2 limes
  • 2 cups finely diced watermelon
  • 1 cup finely diced cucumber
  • 1/2 cup finely diced red onion
  • 3 tablespoons chopped fresh mint
  • 3 tablespoons chopped fresh cilantro
  • salt and pepper, to taste


  1. Preheat oven to 350 degrees F.
  2. Place the salmon filets on a foil-lined baking sheet, rub evenly with the coriander and chili powder, then juice one of the limes over the filets and season with salt and pepper.
  3. Roast the salmon for 10-15 minutes, depending on thickness, until the fish flakes easily with a fork.
  4. For the salsa: combine the juice of remaining lime, watermelon, cucumber, red onion, mint, and cilantro in a medium bowl. Stir to combine and season to taste with salt and pepper.
  5. To serve, top the roasted salmon generously with watermelon salsa and serve atop a bed of your favorite carb (quinoa, brown rice, potatoes, etc.)!

Going Green: The Lifestyle

“Going Green” is a term used heavily throughout various communities and networks these days, referring to a movement whose main purpose is to save or recreate the environment.  But what is Going Green? Going Green is a conscious awakening to the notion that our home and it’s resources are limited, and that we as the dominant species of the planet have the ability to ensure that we care for, respect and share those resources with all its inhabitants.


Living a green lifestyle in actuality is a lot more simple than it seems, all it takes is time and steps; it isn’t going to happen overnight, but just like any other change of lifestyle, the sooner you start the easier it will get in the long run.


How can I go green? Begin by making small changes to yourself; the way you eat, the products you use, the places you buy, and soon after you can continue with your home, and eventually you will be going green at the office, on weekends and on vacation.


Start by appreciating your body. Everything is an ecosystem, from the probiotics in your body to the animals in the wild. Eat healthy, and procure that what you put in your body benefits it greatly by being rich in nutritional value, this way you can love your body and your body can love you back. A great way to care for the probiotics in your body are prebiotics, prebiotics are substances that induce the growth or activity of microorganisms that contribute to the well-being of their host. The Fibersym™ and Fibregum™ contained in Cleanse Me!™ are a great example of a prebiotic.


Farmer’s markets are a great way of purchasing locally produced fruit and vegetables. When you purchase locally grown food you support your community and you reduce the need for long-distance transportation which can affect the quality of your food and the environment.


Take time to interact with nature; go for a hike, cycle in the woods or go camping with your friends and family, the more time you spend in the great outdoors the more you come to appreciate it, and the greater the desire to protect it, not to mention the fresh air and the exercise bring great benefits to your body. Always pick up your trash and dispose of it in the proper places assigned for trash, and be weary of fully extinguishing any campfires before leaving them unattended.


At home begin with saving energy and water, the two most important resources in our community. Turn off any unnecessary lights, especially during the night. Make sure you save water by closing all water taps and taking short showers. Separate your trash and recycle, it is easier to separate at home and it will ensure that resources can be re-used, reducing the need for new resources.
By starting with ourselves we can really make a difference, all it takes is a little effort and soon we can join the movement towards a new era in the evolution of our species!

How VIVRI™ Changed my Life (A Student’s Story)

Senior year in college is probably the most challenging moment in a student’s life, you are only one step away from finally achieving a college degree, but at this point you are fatigued, burnt out, and yet you have the most demanding semester ahead of you. I was a student with huge ambitions, great aspirations, and living in Los Angeles; one of the toughest and most competitive cities in the world. I was determined to be someone great, and make my family proud. My father always said, “don’t bite off more than you can chew”, but I wanted to eat the world. I should have paid attention to his words, because soon enough I found myself in the most demanding lifestyle I had ever experienced; it was at this time when I was first introduced to VIVRI™, it became my biggest ally, it gave me everything I needed to take on the world.

It was in december of my senior year in college, at the time I began an internship, worked full-time after class and weekends, was active in various business clubs and social clubs, networked heavily, was involved in a student-run record label, and still had to attend classes and study sessions.

Life became extremely demanding and before I knew it I didn’t even have time to eat or sleep. I was constantly fatigued, and yet I wanted to find a solution without giving up my demanding lifestyle, as everything in my life had a higher purpose, or so I felt.

I visited my mother one day and I remember her telling me as soon as we sat down to chat, “Son you look exhausted”. I told her about all the exciting things I was doing, yet how tired I always was, and how bad my diet had become because of the lack of time to eat properly or find a fast and easy alternative to a meal.

She at the time had some product, VIVRI™, and told me a little about it, all I knew is that it was a meal replacement shake, and she said “whenever you don’t have time to eat just drink this shake, it’s easy, you just add water and shake it”. I took a couple of Shake Me!™ containers back to my dorm and began my experience with VIVRI™.

I started in the mornings just taking my shaker and mixing the powder with water and shaking it as I headed to class, drinking the product on the way, and I would have my second shake in the evening between class and work. I also had this product, Power Me!™, that was supposed to give me energy because of B vitamins; this I would drink whenever I felt tired or before study sessions.

Soon enough I started becoming more productive, I had more energy, more time, better nutrition, and although the semester was still very demanding, I was able to stay on top of my responsibilities and my due dates. Life became a lot more simple, and soon enough I fell in love with VIVRI™.

I never intended to lose weight with the product, but as the semester went on, I found myself getting thinner in a healthy way, and it was a nice little extra to it all, that came to me as a surprise. Over the course of the six months, I went from 245 lbs. to 188 lbs., being 6’2″ and reaching my ideal weight, I finished the semester and my internship feeling and looking better than ever in my life!

I lost over 50 lbs with VIVRI™, yet I had more energy than ever. I felt that the benefit of time, as was my priority, was the most amazing and necessary factor at that time. If it had not been because of Shake Me!™ and Power Me!™, I would not have been able to finish my last semester of college.

I found VIVRI™ in a time of my life where it came to the rescue, and I thanked my mother for it greatly too. I still drink the product to this day, it has been 3 years, and I have been a size 32 since. With VIVRI™, I really did discover the best version of myself.

Mexican meatball soup


For the meatballs:
  • 1 lb lean ground beef
  • 2 garlic cloves, minced
  • ¼ cup integral rice
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ¼ cup chopped fresh parsley
  • 1 egg, beaten
  • ½ teaspoon salt
  • ¼ teaspoon pepper
For the soup:
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 carrot, peeled and cut into ½-inch pieces
  • 2 stalks celery, cut in chunks
  • 3 cups chicken broth
  • 3 cups water
  • 1 can diced tomatoes with juice
  • ½ teaspoon died oregano
  • ¼ teaspoon ground cumin
  • 1 cup chopped zucchini
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
  • Fresh parsley, for garnish


  1. Mix all the meatball ingredients together in a large bowl. Using wet hands, shape the meat mixture into 1-inch meatballs by rolling it between your hands until it forms a ball. This should make about 35 meatballs, depending on how big you make them. Keep them in the refrigerator until ready to add to the soup.
  2. In a large, heavy pot, heat the olive oil over medium heat. Add onions and cook until softened, about 2-3 minutes. Add the garlic, chopped carrots, and celery, and cook, stirring frequently, for about 5 minutes, or until they start to soften. Pour in the chicken broth, water and can of tomatoes. Stir in oregano and cumin. Bring to a boil over high heat, then reduce heat to medium-low, cover, and let simmer for about 5 minutes.
  3. Add the meatballs to the simmering soup, one at a time. Stir very gently, to avoid breaking apart the meatballs. Cover and simmer over medium-low heat for another 10 minutes. Stir in zucchini and cook, until soft, about 10 minutes. Stir in the lemon juice, and season with salt and pepper, to taste. Serve.
  4. Garnish with chopped fresh parsley.

Grilled cauliflower and pesto

Ingredients: (356 calories) (4 servings)

  • 1 onion
  • Olive oil
  • 1 large cauliflower
  • 1 tesapoon ground dried chilli
  • 800 g cannellini beans


  • 25 g unsalted nuts (whatever kind you have)
  • 3-4 sprigs of woody herbs, such as rosemary, thyme or flat-leaf parsley
  • 1 lemon


  1. To make the crispy onions, peel and thinly slice the onion into rings. Heat a good splash of oil in a pan and slowly fry the shallots for 15 minutes, until golden. Remove with a slotted spoon and set aside on kitchen paper to crisp up.
  2. Trim away the cauliflower stalk, then boil the cauliflower whole in a pan of salted water over a medium heat for 3 minutes, then drain and leave to cool.
  3. Next rub in the chilli, sea salt and black pepper, and drizzle with a little oil. Leave to one side.
  4. For the pesto, toast the nuts in a dry pan over a low heat until golden, then either bash with a pestle and mortar or blitz in a food processor until combined.
  5. Pick and add the herbs, and a pinch of salt and blitz or bash again until you have a thin paste. Season with lemon juice, oil, salt and pepper, and set aside.
  6. Cook the cannellini beans according the package instructions. Mash and stir through 1 to 2 tablespoons of the pesto.
  7. Preheat a griddle pan over a high heat.
  8. Quarter the cauliflower and char on the griddle for 6 to 8 minutes, or until golden and charred.
  9. Divide the mash between four plates and top with a wedge of cauliflower, a drizzle of the herb oil and the crispy onions.


Roasted brussels sprouts

Ingredients (6 servings) (104 calories)

  • 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
  • 1/2 teaspoon freshly ground black pepper


  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
  3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest.

Chicken, edamame and ginger integtal rice


  • 2 tbsp olive oil extra virgin
  • 1 onion, thinly sliced
  • Thumb-sized piece ginger, grated
  • 1 red chilli, deseeded and finely sliced
  • 3 skinless chicken breasts, cut into bite-sized pieces
  • 250 g integral rice
  • 600 ml vegetable stock
  • 100 g frozen edamame / soya beans
  • Coriander leaves (optional), to serve


  1. Heat the oil in a medium saucepan, then add the onion, ginger and chilli, along with some seasoning. Cook for 5 mins, then add the chicken and rice. Cook for 2 mins more, then add the stock and bring to the boil. Turn the heat to low, cover and cook for 8-10 mins until the rice is just cooked. During the final 3 mins of cooking, add the edamame beans. Sprinkle some coriander leaves on top and serve!!

Chicken and peppers with balsamic vinegar


  • 1/4 olive oil extra virgin, divided
  • 4 skinless, boneless chicken breast halves, cut into strips
  • Salt and pepper to taste
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 orange bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 4 large cloves garlic, finely chopped
  • 1 tablespoon dried basil
  • 1/4 cup balsamic vinegar, divided


  1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
  2. Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
  3. Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.