Thrive Class 1


Nutritionally, greens are very high in calcium, magnesium, iron, potassium, phosphorus, zinc, and vitamins A, C, E, and K.  They are crammed with fiber, folic acid, chlorophyll, and many other micronutrients and phytochemicals.

Some of the benefits from eating dark leafy greens are:

  • blood purification
  • cancer prevention
  • improved circulation
  • strengthened immune system
  • promotion of healthy intestinal flora
  • promotion of subtle, light, and flexible energy
  • lifted spirit and elimination of depression
  • improved liver, gall bladder, and kidney function
  • cleared congestion, especially in the lungs by reducing mucus
  • keeps skin fresh; clears blemishes


Night one of the amazing Christine Lucas’s “Thrive Eating Live” class.  We went over how truly glorious greens are, and how to add as many of them into our diet as deliciously and healthily as possible!  That pic is what we had for dinner that night!

“Egg” Salad By Aimee Perrin

  • 1 head cauliflower
  • 2 stalks celery
  • 3 green onions or 1/2 leek
  • 2 Real Pickels (in the refrigerated section of your Health Food store)


  • 1 cup cashews, soaked
  • 2 Tbl. lemon juice
  • 1/4 to 1/3 cup filtered or spring water
  • 1 1/2 Celtic or Himalayan salt
  • 1 tsp. dry mustard
  • 1 tsp. turmeric
  1. process cauliflower in food processor
  2. chop celery, green onion, and pickles
  3. cream mayo in blender until creamy
  4. adjust water
  5. stir mayo into vegetables
  6. sprinkle with paprika
  7. wrap in romaine leaves
Mediterranean Kale (right salad in pic)
Equipment: cutting board, chef’s knife, 8-inch measuring spoons, medium mixing bowl, citrus juicer or reamer serrated knife, 5-inch tongs
Yield: 1 serving
  • 4 kale leaves, stems removed >save for me juice pleasee!
  • 1 1/2 tsp extra-virgin olive oil
  • 1 1/2 tsp fresh lemon juice
  • 1/8 tsp salt
  • 1/4 red bell pepper, diced
  • 1 Tbs raw pine nuts
  • 1 Tbs sliced black olives
  • dash black pepper (optional)
Stack 2 of the kale leaves with the stem end facing you.  Fold in half lengthwise and roll tightly like a cigar.  Slice crosswise into thin strops.  Repeat with the remaining 2 leaves.  Chop the kale strips crosswise a few times, so they aren’t too long.  Place in a mixing bowl along with the olive oil, lemon juice, and salt.  Toss well with your hands, working the dressing into the greens.  Add the red bell pepper, pine nuts, and olives and toss gently.  Marinate for 10 minutes at room temperature before serving. (unnecessary in my opinion, haha #impatientprobs)  Season to taste with black pepper, if desired.  Store in a sealed container in the refridgerator.  Mediterranean Kale will keep for 3 days.  Bring to room temperature before serving. (#impatientprobs)
Kale Salad (top salad in pic) pg. 61 “Recipes For Living- Raw Food” By, Kendell Reichhart and Brian Hetrich
  • 1 bunch kale de-stemmed >nom nom stems in my juice again YUS.
  • 1 avocado
  • 1 tsp himalayan salt
  • 1/2 tsp cayenne pepper
  • 1 tsp cumin
  • 1/4 cup lemon juice
  • 1/4 cup extra virgin olive oil

Deeply massage all ingredients by hand with love ❤ !


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