Kimberly Inspires Health Self Wealth

You know you are aligned with a great company when.... The Society of Entrepreneurs (SOE) has named Jay Martin, our Founder and Chairman of The Juice Plus+ Company, the recipient of the 2021 Master Entrepreneur Award! Check out the article https://www.memphisflyer.com/jay-martin-named-soe-master-en

Just launched in Australia, may be coming to Canada

If you love Middle Eastern food, you'll adore this colorful spin on a favorite cuisine! It's delicious, beautiful, and #Shred10 approved! ROASTED RED BEET HUMMUS INGREDIENTS... 1 small red beet, roasted (you can roast or purchase pre-roasted) 1 can (15 oz.) cooked chickpeas, mostly drained (save some liquid) Zest of 1 large lemon Juice of a large lemon Salt Black pepper 2 large cloves garlic, minced 2 heaping Tbsp. tahini cup extra virgin olive oil INSTRUCTIONS 1. Preheat oven to 375F. 2. Remove the stem and root from beets. Wash and scrub underwater until clean. Do not peel yet. (If you have pre-roasted beets, skip to step 4.) 3. Place beets in foil. Drizzle with a bit of olive oil. Wrap tightly and roast for one hour or until an inserted knife falls out without resistance. Beets should be tender. Bring to room temperature. 4. Once beets are cooled, peel and quarter them and place in food processor. Blend until only small bits remain. 5. Add remaining ingredients, except for olive oil, and blend until smooth. Drizzle in olive oil as the hummus is mixing. 6. Taste and add more salt, lemon juice, or olive oil if needed. If hummus is too thick, add a bit of water. * Hummus will keep in the refrigerator for up to 1 week. Makes approximately 4-8 servings. #takehealthyback

Use the Juice Plus+ Complete to make these delicious energy bites! STRAWBERRY FIELDS ENERGY BITES INGREDIENTS... 1 cup clean, hulled strawberries 1 cup gluten-free oats cup sunflower seeds 1 serving vanilla Complete powder 2 Tbsp. coconut oil (separated) cup freeze-dried strawberries INSTRUCTIONS 1. Place first 4 ingredients in a food processor with 1 Tbsp. of the coconut oil. Mix until it forms a ball. (If the mixture looks dry, add the second tablespoon of coconut oil.) 2. Place the freeze-dried strawberries in a plastic bag and crush to a fine powder. 3. Using 1 heaping Tbsp. of the mixture at a time, roll between your hands to form 1-inch balls. Roll balls in the dried strawberries immediately before serving so as not to become too soft. 4. Store in the refrigerator for up to 1 week in an airtight container or in the freezer. Makes 12-16 energy bites. #Shred10 #takehealthyback

Sweet potatoes are so often overlooked in the produce department... yet SOOOOO good for you! Give this sweet treat a spin for dessert sometime and you'll want to make a part of your regular healthy indulgences! SWEET POTATO PECAN BOWL INGREDIENTS... 1 medium sweet potato, washed ripe banana, mashed 1-2 Tbsp. unsweetened vanilla almond milk 1 Tbsp. unsweetened almond butter 1 Tbsp. raisins (optional) 1 Tbsp. walnuts or pecans Cinnamon Maple syrup (optional-to taste) INSTRUCTIONS 1. Preheat oven to 375F. 2. Poke holes into sweet potato with a fork. Wrap in foil and place in preheated oven, seem side up. Bake for one hour, or until easily pierced with a fork. 3. Let cool. Peel and place in a bowl. Mash with a fork. 4. Add banana and almond milk until desired consistency. Top with a sprinkle of cinnamon, almond butter, nuts and raisins (optional). Makes 1 serving. #Shred10 #takehealthyback

Would you love a Tower Garden for your organization? There are always grants available: https://scottsmiraclegro.com/responsibility/scotts-canada/

February is #blackhistorymonth! And we continue to make strides in our efforts to be an even better and consciously more inclusive community. We are excited to honor the historical achievements made by African Americans, especially in health and wellness! Join us in celebrating and recognizing these accomplishments all month long.

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Add some chocolate-banana pizzaz to your #Shred10 with these nutrition-packed energy bites! CHOCOLATE BANANA ENERGY BITES INGREDIENTS... cup creamy peanut butter 1 very ripe banana cup dates, pitted 1 cup natural puffed rice cereal (may also use dry quick-cook oats) 1 serving chocolate Complete tsp. vanilla tsp. kosher salt cup vegan chocolate chips (optional) INSTRUCTIONS 1. Combine all ingredients, except the chocolate chips, in a food processor and process until it forms a dough-like consistency. Add in chocolate chips and pulse. 2. Using 1 heaping Tbsp. of the mixture at a time, roll between your hands to form 1-inch balls. 3. Store in the refrigerator for up to 1 week in an airtight container or in the freezer. Makes 12-15 energy bites. #takehealthyback

How Do You Love? Yesterday I broke a crystal vase that was important to me. It was given to me by someone I love, and I was really upset with my clumsiness. My husband, seeing my distress, was soothing and calm, and said, Let me see what I can do with this. While I continued to rant at myself, he quietly took the pieces away, worked his magic and made it like new again.... When he brought it back to me his face was filled with sweetness, and it occurred to me that this repaired vase was a gift of love. I began thinking about all the ways he shows me he loves me. Words are nice, but his actions speak volumes, and I’m so very blessed to have him in my life. I then thought of a woman I know who complains that her husband and children don’t love her. She says they never say it, and she feels that nobody cares. However, when I look at her family, I realize that there is a lot of love being given. She just doesn’t recognize it so doesn’t know how to receive it. When her husband goes to work at a job he doesn’t like, so that she can do what she wants, which is stay home and raise the children, that’s a gift of love. When her adolescent son offers to pick up something at the store so she won’t have to pack up the smaller kids to go out, that is his way of telling her he loves her. Love is all around us, but we’re often like my friend who expects it to come in a specific form. When it doesn’t, we miss it and feel unloved. So, this month I’m reflecting on being aware of ALL the ways people show me love, and being happy to receive it in whatever form it’s given. How about you? Sandra Abell

Easy weeknight dinners are probably a must in your busy house, so it's important to always make sure to have some extra firm tofu in your fridge for quick dinners like these cilantro avocado tofu wraps. The marinated tofu, creamy avocado, crispy lettuce, and tangy sauce make for a perfectly delicious, healthy filing meal! These gluten-free wraps are packed with plant protein, and healthy fats to keep you full and fueled! Thank you to our friends at http://86eats.com for allow...ing us to share this delicious recipe with you! INGREDIENTS 1 - 2 heads romaine lettuce 1 block extra firm tofu 1 - 2 avocados 1/2 cup coconut aminos 1 teaspoon agave 1 teaspoon garlic powder 1 teaspoon smoked paprika 1 teaspoon oil (olive or grape seed) Juice from 1 lime 1/3 cup chopped cilantro Smokey lime cream sauce 1/3 cup plain, unsweetened vegan yogurt Juice from 1/2 lime 1 teaspoon garlic powder 1/2 teaspoon smoked paprika Salt and pepper to taste INSTRUCTIONS Drain tofu and wrap in a a clean kitchen towel or a few clean paper towels. Place a few cookbooks on top for 10 - 15 minutes to press out as much liquid from the tofu as you can. Once pressed, dice tofu into 1/2 inch cubes. In a shallow 8x8 dish, whisk together the aminos, oil, agave, garlic, paprika, and lime juice. Add the cubed tofu to the dish and allow it to marinate for 10-15 minutes. While tofu is marinading, wash and pat dry the lettuce, and trim the ends. Slice avocado into thin strips. Wash and chop 1/3 cup of cilantro. Prepare the smokey lime cream sauce by whisking all of the ingredients together in a small bowl and set aside. Heat a large skillet on medium heat. Spray with some cooking oil or add a few teaspoons of oil to the pan as it heats. Add the tofu AND the marinade to the pan. Allow the tofu to cook until all of the liquid is absorbed and the tofu has started to brown and get a little crispy around the edges. To build the wraps, line each lettuce leaf pieces of tofu, a few slices of avocado, drizzle with sauce, and sprinkle with cilantro. Serves 4 - 6 #Shred10 #takehealthyback

Have you ever made noodles out of zucchini? If you do not have one of those zoodle-making gadgets, don’t fret! A regular vegetable peeler works fine for veggie ribbon noodles! You can also buy spiralized vegetables in most grocery stores. This Raw sesame zucchini noodle salad is one of our favorites because it is so easy, delicious, and healthy. Just peel, toss, and serve! Tossing on some grilled tofu transforms this perfectly light side dish into a fully satisfying, healthy ...lunch or dinner in just minutes! Thank you to our friends at http://86eats.com for sharing this recipe with us! SALAD INGREDIENTS 3 medium zucchini 1 and 1/2 cup shredded cabbage or slaw mix 1 cup match stick or shredded carrots 1/2 thinly sliced red onion 1 tablespoon toasted sesame seeds 1/4 chopped cilantro DRESSING INGREDIENTS 1/4 cup coconut aminos or soy sauce (if using soy skip the extra salt) 2 teaspoons sesame oil 1 tablespoon apple cider vinegar 1 teaspoon salt 2 teaspoons of agave or white sugar INSTRUCTIONS Wash and trim ends from each zucchini. Using a veggie spiralizer (zoodle maker) cut noodles from each zucchini into a large bowl. If you do not have a zoodle making gadget, you can cut ribbons from the zucchini using a regular veggie peeler. Just make long ribbons from the zucchini until you reach the core. The seedy part does not peel well. Add the slaw mix, carrots, onion, sesame seeds, and cilantro to the bowl with the zoodles and toss. In a small bowl whisk together the ingredients for the dressing. You can taste and adjust to your liking. Pour dressing over the veggies and toss. Garnish with extra cilantro, and sesame seeds if you like. Serve at room temp or allow to chill before serving. #Shred10 #takehealthyback

You don't need to wait for winter to enjoy the delicious flavor of hot chocolate! Try these healthy "Cole Hot Chocolate" Energy bites during the #Shred10 to flood your body with whole food and flavor at the same time! COLD HOT CHOCOLATE ENERGY BITES INGREDIENTS... 7 dates, pitted 1 serving chocolate Complete cup almond flour or almond meal 3 Tbsp. hemp seeds 1 tsp. vanilla extract INSTRUCTIONS 1. Process dates in a food processor until gooey. 2. Add in remaining ingredients and process until sticky. 3. Using about 1 heaping Tbsp. of the mixture at a time, roll between your hands to form 1-inch balls. 4. Store in the refrigerator for up to 1 week in an airtight container or in the freezer. #takehealthyback

On those chilly winter days it's amazing to have a warm and healthy treat to enjoy! Check out our all-new "Healthy & Warm" cookbook... the 8th installment in the Revolution Recipes series! This free eCookbook is packed with scrumptious recipes for pressure & slow cookers... made available to you from your friends at Juice Plus+ and the Healthy Living Revolution! All of the recipes are dairy-free, gluten-free, and plant-based! Stay healthy and warm! ... Download the new cookbook at: http://healthylivingrevolution.com