Waking Up to Natural Beauty is a show sponsored and hosted by Super Natural Lipstick creator Fiona Barrett. This show is designed to share tips, information and wisdom with our special guests about how YOU can wake everyday feeling beautiful-naturally!
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Andrea shares the 1st step she took into waking up to natural beauty, how meditation and eating clean helped her nails and hair stop splitting leading her on a path of self-care.
Make sure you listen to the end to learn more about Andrea’s mission!
Listen to the audio here: Waking Up to Natural Beauty with Phoebe Baker Hyde
We recorded this show for you with Phoebe Baker Hyde author of the controversial memoir The Beauty Experiment: “How I Skipped Lipstick, Ditched Fashion, Faced the World Without Concealer and Learned to Love the Real Me.”
Phoebe shares the 1st step she took into waking up to natural beauty, a one year “beauty-fast” led her to writing a book and how she learned to Protect, Nourish and Nurture her inner core.
Make sure you listen to the end to learn how her hot red dress changed her life!
Listen to the audio here: Waking Up to Natural Beauty with Christine Waltermyer
We recorded this show for you with Christine Waltermyer Health Coach and Natural Foods chef, author of The Natural Vegan Kitchen. Christine shares tips on healthy eating, what to keep in your pantry and easy food for busy Mom’s.
Green Bean Beet Salad
The sweetness of the beets, the crunch of the pecans, and the zippy horseradish dressing all make this salad a winner!
½ cup pecans, toasted
3 medium size red beets, washed and sliced into thin wedges
2 cups water
2 cups trimmed and sliced green beans, cut into 1-inch lengths
3 cups outer Belgian endive leaves, cleaned and separated
Remaining inner endive hearts cut into 1- inch pieces
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon horseradish
¼ cup olive oil
½ teaspoon sea salt, or to taste
Black pepper, to taste
Garnish: Toasted Pecans
Place beets in a steamer basket with enough water to cover the bottom of the pan. Add a pinch of salt and bring to boil. Steam for 15 minutes, and then add green beans on top. Cover and cook until beets and green beans are tender. Add extra water during cooking, if needed. Drain the vegetables and transfer to a bowl to cool.
To make the dressing, combine the lemon juice, mustard and horseradish in a small bowl. Whisk in the oil. Season to taste with salt and pepper.
Combine the cooled beets and green beans with pecans and dressing. Toss lightly to coat. To serve the salad, fan the Belgian endive on plate and top with green bean-beet combination. Use tongs to create some height if possible. Serve at room temperature or chilled.
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