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  • Writer's pictureCoach K

Spring Revival (on the inside!)

I love spring because it lets me know summer (my favorite season) is on the way! Spring is a great time to shake off the winter blues and embrace the newness of life! Every single morning we wake up with new mercies extended to us and sunshine combined with warmer temps makes that even easier to do.

As you shift into spring, so does your body. With the changes in your produce department we get to embrace delicious in-season goodies we've missed over the winter months. Fresh berries are back! So are various greens. It's a GREAT time to reset.

In celebration of Spring I'm sharing two yummy recipes with you. It's important to have fresh greens & veggies every single day to help cleanse your body and give you natural energy. Enjoy the salad below along with the veggie dish....I see you over there feeling better already!!

Spinach blueberry salad

Spinach blueberry salad with lemon basil dressing


8 cups baby spinach

2 pint organic blueberries

1 cup cooked quinoa or black lentils (Trader Joe’s has cooked lentils and quinoa or you can cook your own, recipe below.)

½ cup sliced almonds

Right before serving, mix all ingredients in a bowl and dress.



1 cup extra virgin olive oil

2 shallots, minced

Zest and juice of two lemons

Juice of 1 lime

3 tablespoons chopped basil

salt to taste

Whisk all ingredients together and dress your salad.

Quick Quinoa or Black Lentils:


1 cup quinoa or black lentils, rinsed and soaked in lemon water for 30 minutes

1 3/4 cups water or vegetable broth (Add more water to lentils as needed. They may dry out during cooking)

Dash of salt

Combine all the ingredients in a pot and bring to a boil over medium heat. Reduce to a simmer, cover and cook until water is absorbed, 15 – 20 minutes.

We made this vegetable curry dish live in my last online cooking class. It was fast to prepare and tasty that one of the participants made it again the following week! If you'd like the replay to that class visit my courses page for more information.

Spring vegetable curry

Spring Vegetable Curry


2 tablespoons coconut oil

1 onion, peeled and diced

1 tbsp. curry powder

2 carrots, peeled and diced

½ cup snow peas

1 bunch asparagus

2 cups garbanzo beans

1 15oz can of unsweetened coconut milk

4 cups vegetable broth

2 bunches of any type of greens, washed and cut (kale, bok choy, escarole, collards, turnip greens, etc.)

Salt to taste

Fresh cilantro for garnish

In a large pot heat coconut oil and sauté onions and curry spices until the onions are soft (about 6-8 minutes). Add the vegetables, beans, and coconut milk. Bring to simmer and add the vegetable broth. Simmer until the veggies are tender (about 15 minutes). Add the greens, then season with salt and pepper.

Serve with quinoa, wild or black rice. Garnish with cilantro.

Ready for a full on Spring Cleanse? My 21 day Revive Cleanse begins on Monday, April 16th. 21 days of delicious meals just like these PLUS powerful herbs to cleanse your intestinal tract, restore your energy, remove brain fog and push you through that stubborn weight loss plateau. Click here for more information. Your body will thank you!

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