Super Refreshing ‘Watermelon Chia Fresca’

Nothing says summer like Watermelon! This is the most refreshing drink I’ve had in a long time.  I went to the Original Farmers Market in Los Angeles on Tuesday evening and tasted delicious watermelon juice that had chia seeds in it.  I knew it was something I could easily make at home with the mini watermelon I had in my refridgerator. So here’s my go at it! I must say, it is incredible!  I drank it all and I want more! Hope you enjoy!

Clovers & Kale - Watermelon Chia Fresca - RecipeIngredients:
1 mini organic watermelon
3 sprigs of mint leaves
juice from 1 lime
3-4 tablespoons of organic chia seeds

Clovers & Kale - Organic Mini Watermelon - Fresca


Slice the watermelon in half and remove the “meat” from it.  I used a big spoon.

Clovers & Kale - Mini Watermelon - Fresca

So yummy, I was tempted to ‘forget the juice’ and just eat this all up.

Clovers & Kale - Watermelon - Fresca

Juice the watermelon and place in a pitcher.  Save the beautiful pulp from the juicer and freeze in ice cube trays for smoothies later in the week. (If you don’t own a juicer, you can freeze the watermelon, and make more of a smoothie than a juice, by blending the ingredients in your blender.)

Clovers & Kale - Watermelon Fresca - No Waste - Pulp Ice cubes

Chop the mint and add it the the pitcher of watermelon juice.

Clovers & Kale - Mint - Watermelon Fresca - Recipe

Squeeze the lime into the pitcher.

Clovers & Kale - Lime - Chia - Watermelon Fresca

Stir in the chia seeds.

Clovers & Kale - Chia Seed - Watermelon Fresca

Most of you know by now that Chia Seeds are one of my favorite additions to smoothies, juices, yogurt, salads, almost anything! They are a nutrient powerhouse! 2 Tablespoons provide 8 grams of dietary fiber and 4 grams of Omega-3 fatty acid (ALA) 15% Daily Value of Calcium and 10% Daily Value of Iron. So happy that Trader Joe’s started carrying USDA Certified Organic Chia Seed!

Clovers & Kale - Chia Seeds - Watermelon Fresca

So pretty!

Clovers & Kale - Recipe - Watermelon Chia Agua Fresca

It’s tempting to want to drink it all right away! But it gets better when the mint and lime sit for a bit.

Clovers & Kale - Watermelon Fresca

Stir Mixture Well and allow  to marinate and chill in the fridge for a few hours (I left it overnight).




Nutritional Yeast = Bomb dot com

Last night I posted a pic of my dinner (sprinkled with Nutritional Yeast) on Instagram.

I promised a blog post on why I heart NY.

Here it is.

Clovers & Kale - Nutritional Yeast - Health Benefits

I’ve been a vegetarian for about 18 years! (and my Dad thought it was a “high school phase”) I have only recently discovered the magic that is Nutritional Yeast (aka, magical flakes that vegans and veggies fiend for). The first time I heard about it I was thinking, “ew, sounds nasty” Sprinkling yeast over food?! Who does that?! Sounds beyond unappetizing. Then I ate the popcorn my friend handed me that was covered in Nutritional Yeast, and when I got home, I did a bit more research.

Clovers & Kale - Bragg - Nutritional Yeast

What the heck is Nutritional Yeast?

Nutritional yeast is a “seasoning” that looks like yellow flakes, to be honest…I think it looks like fish food! You can find in natural foods markets like Sprouts and Whole Foods (I’ve also seen it on the shelves at Ralphs grocery store). These yellow flakes are a pure strain of yeast called Saccharomyces cerevisiae. In the same family as edible mushrooms, yeast has been used in food and beverage production for more than 5,000 years.

Each batch of nutritional yeast is grown on a mixture of cane and beet molasses for a period of seven days. B-vitamins are added during the process to provide the yeast with the nutrients it needs to grow. When harvested, the yeast is washed, pasteurized, and dried on roller drum dryers before it is ready for market. It is then used by food manufacturers in food products, added to boost the nutrient levels in pet foods, and simply packaged for sale in natural foods stores.

Is Nutritional Yeast “alive” like in baking yeast?

No. Nutritional Yeast is an inactive yeast. It does not have fermenting power (like yeast for brewing beer or baking bread). One reason I use Bragg Premium Nutritional Yeast Seasoning is because it is guaranteed to not contain Candida albicans yeast.

What are health benefits of eating Nutritional Yeast?

It is a good source of protein, dietary fiber, vitamins and minerals. Vitamin B-12 is ESSENTIAL for construction and regeneration of red blood cells, food metabolism, and maintaining a healthy nervous system. Many of us Vegetarians and Vegans do not get enough B-12 in our diets because it’s not found naturally in plant foods (only animal foods). Just one Tablespoon of NY provides 40% of the Daily Value (DV) for Vitamin B-12. Additionally, it’s good source of B-Complex vitamins Thiamin (B1) (180% DV per serving), Riboflavin (B2) (160% DV per serving), Niacin (B3) (70% DV per serving), Pyridoxine (B6) (140% DV per serving), Folic Acid (40% DV per serving) and Pantothenic Acid (30% DV per serving). As a rich source of Folic Acid, it is an ideal food for pregnant women to include in their diet. It is also a source for of zinc and selenium. Nutritional yeast is a complete protein! That means that out of the 18 amino acids, it contains the 9 essential amino acids that our bodies cannot produce.

Love this article about Nutritional Yeast with links to a few yummy recipes from The Huffington Post

What is your fave way to use NY? I’d LOVE to know.

It’s Friday Junior (aka Thursday!) cheers sweet loves!



Pasta Night! Summer Vegetable Fusilli


Vegetable Fusilli - Gluten Free - Clovers & Kale - Summer Recipe

Sometimes you just need a good ol’ pasta night! I don’t know how Paleo’s do without it! (I’m certain they eat it when we’re not looking). Loving this gluten free fusilli from Trader Joe’s! Seriously, couldn’t even taste that it’s gluten free.  Even though it’s pasta night, think more vegetables, less pasta.  1 part pasta, 3 parts veggies to keep it lean, clean and green! Wink wink.

Vegetable Fusilli - Gluten Free - Clovers & Kale - Trader Joes Organic Brown Rice & Quinoa Fusilli Pasta


  • Trader Joes Organic Brown Rice & Quinoa Fusilli Pasta
  • Broccoli, cut bit size
  • Grape Tomatoes, cut in half
  • Sundried Tomatoes
  • Spinach
  • Parsley, chopped
  • garlic, minced
  • Olive Oil


Cook pasta following the directions on the bag. Set aside.
Vegetable Fusilli - Gluten Free - Clovers & Kale - cooked pasta


In a large skillet, sauté garlic in a bit of oil. Don’t be shy with the garlic, it’s adding most of the flavor in this simple pasta.


Vegetable Fusilli - Gluten Free - Clovers & Kale - Sauteed Garlic


Add broccoli and grape tomatoes and continue to sauté. Add a few Tablespoons of water if you’d like the broccoli to steam a bit.


Vegetable Fusilli - Gluten Free - Clovers & Kale - Broccoli + Grape Tomatoes


Once garlic, broccoli, and tomatoes are sautéed as desired, add the spinach, pasta, sundried tomatoes, and parsley. Sauté for a few more minutes.


Vegetable Fusilli - Gluten Free - Clovers & Kale


Before serving, season with a good olive oil. I use Nuvo Olive Oil.


Vegetable Fusilli - Gluten Free - Clovers & Kale - Recipe


Other seasoning ideas: red pepper flakes, fresh shaved parmesan, salt & pepper, goat cheese


Don’t forget to tag me in your @cloversandkale creations on Instagram!




¡Fiesta Fiesta! Superfood Enslada

I’m studying for finals today–so I need brain food!! Plus, I needed a break from the books…so I stepped into the kitchen and concocted this pretty little mess.

Quinoa - Superfood Salad - Clovers & Kale - Recipe


  • Rainbow Quinoa, cooked (I use this kind)
  • Baby Spinach
  • Mixed baby greens
  • Cabbage, finely sliced
  • Jicama, cubed
  • Persian cucumber, sliced
  • Sweet Peppers, sliced
  • Cilantro, chopped
  • Green Onions, chopped

Topped with

  • Avocado, cubed or sliced
  • Seapoint Farms – Dry Roasted Edamame – Berry Blend

This is my new favorite way to add “crunch” to my #salad! 🌱 Dry Roasted Edamame snacks are high in protein + fiber! #winning Today I jazzed up my greens with their “Berry Blend” featuring: gmo-free edamame, cranberries, almonds & pumpkin seeds!

Qunioa Superfoods Salad - Clovers & Kale - Sea Point Farms

The Dressing:

Lemon Vinaigrette: 1/4 cup fresh squeezed lemon juice (about 2 lemons) + 1/2 cup of olive oil + salt and pepper to taste

Quinoa Superfood Salad - Clovers & Kale - Recipe

Eat the Rainbow.

Qunioa Salad - Clovers & Kale - Recipe

“Tell me what you eat, and I will tell you what you are.”

~ Anthelme Brillat Savarin



Oven Roasted Zucchini sticks + Tomato Sauce


This is a very easy + healthy side dish.  It can be made vegan by omitting the parmesan cheese.

zucchini sticks - recipe - Clovers & Kale

Serves 1 or 2 depending on how hungry you are.  I ate this all by myself!


  • 2 zucchini, cut into sticks
  • 1/2 cup of tomato basil sauce, or your favorite spaghetti sauce
  • optional: 2 Tablespoons of freshly shaved parmesan cheese
  • 2 Tablespoons of oil: avocado oil, coconut oil, olive oil—pick one
  • salt + pepper, to taste


Pre-heat oven to 450° F

Zucchini - Oven Roasted - Clovers & Kale

Cut zucchini into sticks and place on baking sheet, drizzle with oil, salt + pepper.

Oven Roasted Zucchini - Clovers & Kale

Bake 15-20 minutes.  I used kitchen tongs to flip zucchini sticks after first 10 minutes of roasting.

Oven Roasted Zucchini - Clovers & Kale

Heat tomato sauce on stovetop.

Tomato Basil Sauce - Oven Roasted Zucchini Sticks - Clovers & Kale

Place zucchini sticks on serving dish.

roasted zucchini sticks - clovers & kale

Using a spoon, pour the tomato sauce on-top of the roasted zucchini.

Vegan roasted Zucchini Sticks - Clovers & Kale

Optional: sprinkle with shaved parmesan.

Roasted Zucchini sticks - Tomato Sauce - Parmesan - Clovers & Kale


Roasted Zucchini Sticks with Tomato + Parmesan - Recipe - Clovers & Kale

Happy Meatless Monday!






Strawberry + Fig Yogurt + Cucumber bites

Strawberry + Fig Yogurt + Cucumber Bites - Clovers & Kale

This was my late morning snack and boy was it delicious! I have had my head in the books because I have my organic and bio-chemistry final in a few days. I have a habit of snacking when I’m studying so it’s important to have healthy snack ingredients on hand…otherwise I’ll go for the bag of kettle chips hiding in our pantry. I’ve been wanting to try using cucumbers as crackers in a different way than just my usual dipping them in hummus. This is delicious and filling.  The fiber from the cucumber + strawberry + fig, and the healthy fat and protein from the yogurt, make this a balanced snack/mini-meal.

Strawberry + Cucumber Bites - Recipe - Clovers & Kale


  • English Cucumber, sliced in circles
  • Figs
  • Greek yogurt, or any plain yogurt
  • Raw honey (optional)
  • Strawberries, sliced thin or in half


Blend figs, greek yogurt, and honey in the food processor.

Fig Yogurt - Clovers & Kale

Place cucumber slices on serving plate.

Put fig-yogurt into piping bag (icing bag) and pipe dollops onto cucumber slices.

Cucumber + Fig Yogurt - Clovers & Kale

Place strawberry slices on top of yogurt dollops.

Cucumber + Fig Yogurt Bites - Recipe - Clovers & Kale



I made this recipe “pretty” today…but you can definitely just dip the cucumber and strawberries into the fig-yogurt instead of piping it onto the cucumber circles.



Zucchini Noodles + Arugula + Pesto

Clovers & Kale - Raw Pesto Zoodles - Recipe -

I woke up today majorly craving raw fruits and vegetables, after an over indulgent weekend. Inspired by some pesto I tasted at the farmers market last week, I decided to make my own and mix it with zucchini noodles. I made it two ways, with cheese and without cheese. I eyeballed my ingredients so I don’t have exact measurements for you guys. Pesto is pretty easy though, just go with the flow…


Vegan Pesto: Fresh Basil, Extra Virgin Olive Oil, Salt, Pepper

Vegetarian Pesto: Fresh Basil, Extra Virgin Olive Oil, Salt, Pepper, Parmesan

Instructions: Blend ingredients in blender or food processor.

Raw Zucchini Noodles - Clovers & Kale - Pesto - Recipe

Spiralize your Zucchini.

I normally use two zucchini per person.

I use a Paderno USA 4-blade spiralizer

Clovers & Kale - Zucchini Noodles - Pesto - Raw - Recipe

TOPPINGS : Cherry Tomatoes + Shredded Parmesan + Baby Arugula

Clovers & Kale - Zoodles - Pesto - Grape Tomatoes

Organic fresh shaved parmesan for the cheese lovers!

Clovers & Kale - Pesto - Shaved Parmesan - Zoodles

The peppery taste of arugula rocks my world.

Clovers & Kale - Pesto - Arugula - Recipe

Mix your pesto with your zucchini noodles. Then add the arugula + tomatoes and toss.

Clovers & Kale - Arugula - Zucchini Noodles - Pesto - Recipe

J is getting his with a little shaved parmesan on top. I kept mine vegan.

Clovers & Kale - Pesto - Vegetarian


Now, pouring a glass of wine and about to watch Interstellar. Happy Meatless Monday babes!



Apple + Almond Butter + Chocolate…oh my!

This is healthy enough that you can get away with eating it for breakfast (occasionally). It is sweet and delicious and will satisfy any sweet-tooth. Perfect blend of fiber full carb = apple. Antioxidant rich = dark chocolate. Satiating good fat + protein = almond butter. My newest guilt-free treat. SO YUM.

Snack Attack - Apple - Almond Butter - Dark Chocolate - Clovers & Kale


  • Apple
  • Dark Chocolate
  • Almond Butter (I used chunky almond butter from Fully Belly Farm)


Cut Apple into slices. Melt dark chocolate in a double broiler and drizzle on apples. I used a piping bag to drizzle my almond butter, but it’s not necessary. Enjoy!  These won’t last long.




Roasted Tomato & Red Pepper Soup + Asparagus!

This is another no-brainer, easy-breezy, delicious, healthy dinner.  Jonathan was NOT happy when I told him we were having “Roasted Tomato & Red Pepper Soup” for dinner.  His exact words were, “I’m not very excited about that, do we have any other options?” Ha! No. (He could eat chicken and rice for dinner every night). Well, he just finished his second bowl of this veggie packed soup… #husbandapproved

Yum! Roasted Tomato & Red Pepper Soup with Asparagus | Clovers & Kale

Serves 4

Soup Ingredients:

  • 2  lbs. tomatoes, cut in half
  • 2 large red bell peppers, cut in quarters, remove the seeds
  • 1 onion, cut into wedges (like you’d cut an orange)
  • 6 cloves garlic, peeled
  • 2-3 cups vegetable broth (you can use chicken broth if you prefer)
  • 2 Tablespoons chopped fresh basil
  • 1 tsp. fresh thyme leaves (OR ½ teaspoon dried thyme)
  • salt and pepper to taste

Roasted Tomato & Red Pepper Soup with Asparagus! | Clovers & Kale


Preheat your oven to 450°F

Place tomatoes (cut side up), bell peppers, onion and garlic on large baking sheet. Drizzle with oil. Sprinkle with salt and pepper.

Roast until tender, about 40 minutes. I turn the peppers and onion a few times while they are roasting.

After veggies are roasted, let them cool. Then, put them in your blender (or food processor) along with the basil and thyme. Purée. Next, pour vegetable broth into the blender, use as little or as much broth as you’d like until you get your desired consistency.

Pour soup into a pot, and heat on the stove. Be careful! It likes to splatter as it heats up!

Roasted Tomato & Red Pepper Soup with Asparagus | Clovers & Kale | Recipe

Because it is asparagus season, and I LOVE ASPARAGUS!!! I filled my soup bowl with bite sized asparagus (I left mine raw, but you can roast it, or even blanch it for a few mins). I also added a few raw, organic heirloom cherry tomatoes, that I sliced in half. Then I poured the hot soup over it!  SO YUMMY.

Roasted Tomato & Red Pepper Soup | Vegetarian | Clovers & Kale

Garnish ideas: parmesan cheese, croutons, chickpea croutons, cherry tomatoes, fresh thyme, fresh basil, sour cream, greek yogurt, cayenne pepper…

Roasted Tomato & Red Pepper Soup with fresh Asparagus | Clovers & Kale


You do not have to roast ingredients prior to simmering, but I do recommend it! Roasting intensifies the flavor of your tomatoes, peppers, onions and garlic. You can either leave your veggies as they are after roasting (for a chunky soup), or you can let them cool and purée them into a delicious broth (like I did).

This is so yummy!!! Don’t forget to tag @cloversandkale #cloversandkale in your Instagram pics when you try this one yourself. Excuse me while I go for seconds!



Creamy Avocado Pesto + Zucchini Noodles

I’m sorry I’ve been slacking on posting my recipes for you guys! I’ve been swamped with Organic & Bio Chemistry homework and studying. I have a lot of new recipes to share. I have perfected my veggie ramen, I have a new favorite “classic ranch” salad, AND I have started making homemade sushi! Lots of healthy and exciting posts are on the way!!

Tomorrow is officially the first day of Spring! Time for Rosé and cold, raw salads! These are a few of my favorite things! I’m very excited to share this recipe with you guys! This is dairy-free, gluten-free, raw, vegan, and paleo friendly!  I’m also making it with chicken + a sprinkle of shredded parmesan for my husband. Both ways are a hit!

Creamy Avocado Pesto + Zucchini Noodles | Clovers & Kale | Vegan + Paleo


  • 2-3 avocados
  • 1-2 cups of packed basil leaves
  • 1-2 cups cherry tomatoes
  • 1/4 cup raw pine nuts (almonds, cashews, or even sunflower seeds are a fine substitute)
  • 1 clove of garlic, minced (totally optional, I left it out this time around)
  • a big squeeze of fresh lemon juice
  • sea salt & black pepper (to taste)
  • 4 to 6 small to medium zucchini’s

Creamy Avocado Pesto + Zucchini Noodles | Clovers & Kale | Ingredients


Spiralize the zucchini.** I LOVE my Paderno USA 4-blade Spiralizer!

Creamy Avocado Pesto + Zucchini Noodles | Clovers & Kale | Zoodles

Cut cherry tomatoes in half or in quarters.

Creamy Avocado Pesto + Zucchini Noodles | Clovers & Kale | Tomatoes and Zoodles

Cut basil into ribbons. I use my kitchen scissors for this.

Creamy Avocado Pesto + Zucchini Noodles | Clovers & Kale | Vegan Pesto

In a mixing bowl, add avocado, basil, pine nuts, and a big squeeze of lemon juice.  Mash and mix (like you’re making guacamole!) I used a fork to mash it up.  Add more lemon, or more basil until you have your desired flavor. This is my “lazy pesto” when I don’t feel like getting the food processor dirty….

But, if you’re not feeling lazy, you can make the avocado pesto in your food processor! Place avocado, basil, pine nuts, (and garlic) in a food processor and pulse until it turns into a hummus-like consistency. Then add lemon juice to taste. It comes out really lovely and creamy like this.

Creamy Avocado Pesto + Zucchini Noodles | Clovers & Kale | Dairy Free Creamy

Mix avocado pesto with zucchini noodles. Then add the tomatoes. Salt + Pepper to taste. I am eating some of this now, but I absolutely love it straight out of the refrigerator–nice and chilled (for about 30 mins). Remember, avocado turns brown when exposed to air, so if you are going to prep this in advance and want it to stay pretty & green—make sure you store it in an air tight container in the refrigerator.** Also, an extra squeeze of lemon helps it keep it’s color longer. And, in my opinion, the lemon really enhances the flavor.

Creamy Avocado Pesto + Zucchini Noodles | Clovers & Kale | Recipe

Garnish ideas: pine nuts, basil, shredded parmesan, chili flakes.

Creamy Avocado Pesto + Zucchini Noodles | Clovers & Kale | Raw Vegan Recipe

This makes a great side dish for a barbecue. It is a refreshing, creamy, and healthy alternative to mayo drenched “cold salads” that we typically see at BBQ’s.

Jonathan’s getting his with chicken + parmesan cheese.

I kept mine raw + vegan.

Let me know what you think!! And don’t forget to take snapshots of your @cloversandkale creations and share with me on Instagram using hashtag #cloversandkale




**If you prefer to have cooked zucchini noodles, bring water to a boil and cook zucchini noodles for about 2 minutes. Drain in a colander and let cool. If necessary, you can run them under cold water to stop them from over-cooking. Once zoodles are cool, mix with avocado pesto. (OR) Sauté zoodles in a pan for a few minutes, let them cool, drain any excess water, & mix with pesto.  Try not to over cook the noodles because then they’ll turn to mush and it won’t mix well with the pesto.

**This is a recipe that you make and serve immediately (OR) Make, store in an air-tight container, chill, and serve within a few hours.  I have eaten it on day 2 and it still tastes delicious, but it’s NOT pretty…think about how guac looks after a few hours.