Persimmon & Pomegranate Shake

IMG_8155 2.jpg


  • 8 oz of vanilla unsweetened almond milk
  • 1 small banana 
  • 1/2 cup of ice 
  • 1/2 of a fresh ripe persimmon (save the other half for a snack)
  • 1 scoop of vanilla protein powder (I use Vega Sport Protein Powder)

NJAPP Shake Sprinkles

  • 2 tbsp of frozen Pomegranate Seeds
  • 1 tsp of white chia seeds
  • a little drizzle of Abma's Farm Local Honey 

Step 1

Combine all the above ingredients (except for the NJAPP Sprinkles) in a blender and blend until smooth. Pour immediately into a large glass and top it with your NJAPP Sprinkles. Enjoy!

Fruit Salad+



  • 1 cup of figs (quartered)
  • 1 cup of strawberries (sliced)
  • 2 cups of naval oranges (segmented)
  • 1 cup of pineapple (cubed)
  • 1 cup of grapes (halved)
  • 2 cups of cantaloupe (cubed)
  • 2 kiwi's (peeled & sliced)
  • ¼ cup of toasted coconut chips (sweetened)
  • ¼ cup of coconut flakes (unsweetened)
  • 2 tbsp of fresh key lime juice
  • 1 tbsp of wild local honey
  • Fresh Mint

Step 1

In a large glass bowl, combine all the above fruit.

Step 2

Squeeze the fresh lime juice and drizzle the honey over fruit and toss gently to combine. Garnish with coconut, mint and serve.


Simple & Pretty

(parchment & burlap)

Egg (White) Salad +8



  • 9 Hard boiled eggs (only the whites)
  • 1/2 cup of sliced grape tomatoes (cut in half)
  • 1 tbsp chopped fresh flat-leaf parsley
  • 1/2 of a cup of thinly sliced red peppers
  • 1/4 of a red onion thinly sliced
  • 2 tsp of walnut oil
  • 1/8 tsp black pepper
  • 1/2 tsp of sea salt
  • 2 tbsp of white vinegar

 Step 1

Place the eggs in a medium saucepan. Fill with enough cold water to cover them by 3-4 inches. Bring to a boil. Add 1/2 tsp of sea salt and a 1/2 tsp of baking soda let the eggs boil for about 12-15 minutes. Cover and remove from heat. Let stand for 15 minutes.

Step 2

Put the eggs into a bowl of ice water to cool. Peel the eggs, discard the yolks and proceed to slice just the egg whites. Set aside in a medium glass bowl.

Step 3

In a medium glass bowl, combine the egg whites, grape tomatoes, parsley, peppers, red onion, walnut oil, vinegar, salt and pepper. Gently mix, cover with plastic wrap and refrigerate for about an hour. If you are planning ahead, this is a great salad to prepare the night before. ENJOY!