Instead of buying more skincare, may I suggest this salad that’s going to make you glow from within? :)

For over eight years now, I have been designing skin-healing recipes, and this one has been one of my favorites because it’s so versatile.

It just gets better as it marinates in the fridge, and you can enjoy it as a snack by itself or add it to sandwiches, bowls and salads.

It’s very simple, but absolutely perfect!

Why I Call It Edible Skincare

It has ingredients that support collagen production, vitamin A (retinol) production, hydration and healthy skin from the inside out, along with zinc, an essential mineral that supports normal skin maintenance and repair.

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The Exact Skin Science

Carrots: Carrots are rich in beta-carotene, which the body can convert into vitamin A. Vitamin A is essential for maintaining healthy skin, which is why I love thinking of carrots as a natural, food-based source of “retinol” support.

Radishes + lemon: Both provide vitamin C, which plays an essential role in normal collagen formation. Radishes also provide antioxidants and a beautiful variety of plant compounds.

Pumpkin seeds: One tablespoon adds a concentrated source of zinc, an essential mineral involved in maintaining healthy skin and normal immune function.

Cucumber: Cucumbers are naturally very water-rich, making them an easy way to add refreshing, hydrating foods to your day. I especially love them here because they balance out the peppery radishes.

Sesame seeds: Sesame seeds provide minerals, antioxidants and healthy fats, while adding a lil delicious flavor and crunch.

Herbs & spices: I I have three different spice options for this recipe, oregano, turmeric, or cumin, that offer antibacterial or anti-inflammatory benefits. You can customize it with any spices you like. The great thing about spices is they’re like mini supplements, and they all have unique health benefits!

THE EDIBLE SKINCARE SALAD RECIPE

Ingredients:

For the salad:

• 2 watermelon radishes, peeled and very thinly sliced

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I had a dream about both of these drinks, so naturally the next morning I woke up and had to make them! They turned out to be absolute perfectionnn.

They’re packed with electrolytes and health benefits with no added sugar and they were really great for digestion!

The first one is a Creamy Orange Creamsicle Lemonade, and it seriously tastes like drinking an orange creamsicle ice cream.

The second one is a Creamy Hibiscus Lemonade, which has a beautiful vibrant pink color, a slightly floral citrus flavor, and the same creamy texture.

Hibiscus tea is something I’ve been drinking for many years as it’s high in vitamin C, antioxidants and can help lower inflammation and is associated with heart health, healthy weight and so much more! Plus it’s a fun way to color your drink.

The best part?

These are actually two different drinks made from one blender base. You blend the creamy citrus lemonade mixture first, then split it in half and turn one into the orange creamsicle version and the other into the hibiscus lemonade version (or make it all one version)

Honestly, I can’t decide which one I love more!! You’ll have to tell me :)

Creamy Orange Creamsicle Lemonade:

Ingredients:

• 1 whole lemon, peeled and seeds removed (I left about 1 inch of the rind (aka peel) on)

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Recently, I surprised my mom with one of her all-time favorite ice cream flavors: peanut butter!! 🍨

My mom has followed an anti-inflammatory, anti-cancer lifestyle for many years, which means she avoids dairy, refined sugar, and ingredients that don’t make her feel her best.

She’s also a very tough ice cream critic (which makes recipe testing with her very honest 😂), so I knew this one had to be special.

Recently, I went to a famous ice cream shop in LA and tried their peanut butter ice cream. It was delicious… but it was also LOADED with refined sugar, meaning my mom couldn’t try it 😔

So naturally, I took that as a challenge!

After some recipe testing, I created a version that still feels like a nostalgic scoop of peanut butter ice cream —rich, creamy, and satisfying but made with simple, nourishing ingredients.

And if you can’t have peanuts, you can sub with any nut or seed butter of your choice :)

Easy Peanut Swaps

Tahini and sunflower butter are delicious options, and almond or cashew butter work beautifully too (I love adding a little extra vanilla or almond extract with those).

Want to make it extra special?

Add chocolate chips, cacao nibs, chopped nuts, berries or your favorite toppings before serving!

Vegan Peanut Butter Ice Cream (No Churn)

Ingredients

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Turns out mango sticky rice ice cream is a creamy, affordable way to reinvent dessert and lower food waste and a perfect way to utilize mango season.

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You can find the full recipe below (but first, I want to share the crazy story as to why this dessert is so special to me)

PS if you read in app, you can also listen to the audio version :)

I had mango sticky rice, many times growing up at Thai restaurants in Los Angeles, and mango being one of my favorite fruits. I always loved it!

But it wasn’t till until I took a solo trip to Thailand years ago, where my appreciation for the dessert was truly cemented.

Long story short after being diagnosed with a rare disease and a tumor and awaiting surgery…I ended up going on a solo “last hurrah” trip.

I was very young but my biggest adventure to date was attending college across the country.

So, after traveling in the Middle East, I made my way to Bangkok and the beaches of Thailand. After spending some time island-hopping I ended up back in Bangkok for my long flights back to Los Angeles.

A family friend of ours had a local friend in Thailand and suggested I meet up with her while I was there, our schedules only aligned to meet on my last day for lunch at the airport.

She was a bit older than me and being myself, she offered a kind and nurturing energy.

I had been recovering from the worst food poisoning of my life and still been a bit rundown. After days of having the most plain foods at my hotel, I was finally ready for some more flavorful food.

She first took me to the pharmacy and showed me some great natural remedies to help me feel better. Then we went to lunch where we shared mango sticky rice for dessert and really lovely conversation. Her having being born and raised in Bangkok, she shared SO much of the history of her town and rich stories of her life. She was a very impressive person with a wonderful soul.

Being able to then share one of her favorite desserts, felt really special.

Now this would’ve been a great memory of her and our time on its own…but unfortunately, the story does not end here.

As I went to check into my flight back to Los Angeles, stopping through the Middle East, I was stopped by two Israeli soldiers who examined my passport.

I had traveled to many places with that same passport and never experienced any issues, but for some reason, they became suspicious and began questioning me.

They asked why I was traveling alone, where I had been, where I was going, who I was, what I did for work, and many other questions.

My friend was still standing nearby, expecting to simply wave goodbye as I headed toward my gate, but instead she watched as I was pulled aside for questioning. She waited patiently, concerned, as the minutes turned into nearly an hour.

Then they asked who she was. I explained that she was a mutual family friend I had just met that day for lunch. They proceeded to question her, trying to verify my story.

This poor woman had only known me for a few hours, and suddenly she was being pulled into this strange situation with me.

Just when I thought it was over, they took my passport and belongings and brought me to a special room deep underneath the airport.

What followed was one of the most frightening experiences of my life. I was strip-searched, all my belongings were examined and confiscated, and I was interrogated extensively for hours to determine whether I was some kind of threat.

I still don’t know exactly what seemed suspicious about a young woman from Los Angeles, working as an actor and part-time at a yoga studio.

Eventually, they determined I was in fact not a threat. The process took so long that they were literally holding the entire flight for me to be able to make it.

I ran to my gate in tears and overwhelmed.

I got a message on my phone, that my new friend was still there, worried for me.

She had waited at the airport as long as she could, even though I didn’t know she was there and couldn’t see her. She cared enough to stay.

As I boarded the plane as the last passenger, exhausted from everything that had just happened, my pre-ordered gluten free meal somehow cancelled on a 12 hour flight…

I found myself thinking about the moment before all of this began.

The perfect moment of that mango sticky rice and a true friend.

now for…

THE MANGO STICKY RICE ICE CREAM RECIPE 🥭

Ingredients

Mango Sticky Rice Ice Cream Base

• 2 cups cooked and cooled white sushi rice (sticky rice or any white rice)

• 2 cups full-fat coconut cream

• ¼ cup maple syrup

• 1 teaspoon vanilla extract

• 2 teaspoons arrowroot starch

• Pinch of sea salt

• Splash of coconut milk, only if needed to help blend

Mango Swirl

• 2 champagne mangoes, or 1 large Alphonso mango (about 1½–2 cups chopped)

• 1 teaspoon maple syrup

Instructions

1. Add the cooked sushi rice, coconut cream, maple syrup, vanilla extract, arrowroot starch, and sea salt to a high-speed blender.

2. Blend until completely smooth and creamy.

3. Pour the mixture into ice cube trays and freeze for 6–8 hours, or overnight. (See my preferred ice cube trays in the blog post.)

4. Remove the frozen cubes from the freezer and allow them to thaw for 5–10 minutes. To make them easier to remove, you can run the bottom of the ice cube tray under cold water.

5. Add the frozen cubes to a Vitamix or other high-speed blender and blend until smooth and creamy, like soft serve. Add a splash of coconut milk only if needed to help the blender process.

6. Make the mango swirl by blending the mangoes and 1 teaspoon of maple syrup until smooth. (I like using a small personal blender, such as a Magic Bullet, for this step.)

7. Assemble the ice cream:

   • Add half of the blended ice cream mixture to a loaf pan.

   • Spoon half of the mango purée over the top and gently swirl it using a chopstick or knife.

   • Add the remaining ice cream mixture.

   • Top with the remaining mango purée and swirl again.

8. Cut a piece of parchment paper to fit the surface of the ice cream and place it directly on top.

9. Return the loaf pan to the freezer and freeze for about 2 hours, or until scoopable.

10. Scoop into bowls or cones and enjoy your homemade vegan mango sticky rice ice cream!

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A few recipe notes:

• Let the ice cream sit at room temperature for a few minutes before scooping if it becomes too firm.

• The coconut cream creates the rich, creamy texture while the sushi rice gives it that signature sticky rice flavor and body.

• For the best mango flavor, use ripe, sweet mangoes like champagne or Alphonso.

Rice Options

For the creamiest texture, I recommend using cooked white sushi rice, but you can also use cooked sticky rice (glutinous rice) if you have it available. I usually have leftover sushi rice. Both work beautifully and give this ice cream that signature mango sticky rice flavor and texture.

Make Ice Cream Prep Easier w/ BPA-Free Ice Cube Trays

For easy prep, freeze your ice cream base in BPA-free pop-out ice cube trays before blending. This makes it soo easy once you go to blend your ice cream or soft serve.

These trays are especially helpful for no-churn vegan ice creams that use ingredients like coconut cream and rice, which create a thicker base.

Here are the trays I use for all of my no-churn ice cream recipes —they save time, reduce mess, and make homemade ice cream a lot easier without needed a whole machine.

Thank you so much for reading and for being a part of the Flavor of Life community.

If you enjoyed this story and recipe, I’d love for you to consider becoming a paid subscriber. Your support allows me to keep creating recipes, sharing the stories behind them, and building this little corner of the internet. Paid subscribers receive full access to all of my recipes and subscriber-only posts, with many more to come.

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I’d also love to hear from you! What’s the craziest travel experience you’ve ever had, or the most memorable food you’ve eaten while traveling?

Share your story in the comments below—I can’t wait to read them!

Wishing you health & happiness,

Justine

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This piña colada electrolyte mocktail is one of my favorite hydrating drinks I’ve ever made!

This has always been one of my favorite drinks on vacations and often a virgin Pina colada was my drink of choice before I could drink. And now that I am again, alcohol-free it’s still my go-to but made completely dairy & refined-sugar free with a few secret electrolyte additions.

It also feels amazing in the summer when I need something cooling and naturally replenishing.

It’s creamy, tropical, and honestly feels like vacation.

The Health Benefits

This mocktail supports hydration, digestion, and natural energy balance!

Pineapple contains bromelain, which supports digestion and reduces inflammation.

Coconut water is naturally rich in electrolytes like potassium and magnesium.

Aloe vera juice can help soothe digestion and support gut health.

Lime provides vitamin C and helps support immune function.

Coconut milk adds healthy fats that help keep you fuller and more satisfied.

The Piña Colada Recipe

Ingredients:

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Not only is it delicious, but it’s amazing for digestion and can help off fight nausea—personally a priority for me when it gets a littttle too hot in the summer.

We’re talkin super fresh and hydrating, which is the beauty of making your own homemade drinks. They are not packed with sugar.

This is made with just a small amount of unrefined sugar. Plus, it’s truly a FUN drink.

The Health Benefits:

Ginger is doing a lot of the heavy lifting here for digestion and stomach comfort.

It’s been traditionally used to help reduce nausea, support gut motility, and ease bloating.

Lime juice adds vitamin C and helps support hydration and immune function.

Dragonfruit brings the antioxidants and natural electrolytes that help replenish fluids in hot weather. Also amazing for digestion!

Coconut milk adds a creamy texture while providing healthy fats that help slow energy release without the dairy.

This is one of those drinks that feels like a treat, but actually supports your body at the same time.

And honestly, that’s the kind of recipe I want more of in my life :)

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The full recipe + ad-free version is available below for paid subscribers.

What You Need:

For Dairy-free Brazilian Lemonade:

5–6 small limes, peeled with a small piece of peel reserved

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I truly hope this message finds you well.

If there's one thing I look forward to with any holiday it's the FOOD! (duh!) But really, any excuse to make something special feels like a special occasion to me.

Even though I don't watch football, if I can help it, I do watch the Super Bowl! Yes, the halftime show is my second favorite part and the snacks being the first part.

Here’s some of my favorite Super Bowl foods to enjoy… and honestly, these are delicious, healthy, easy options that you can enjoy your round. :)

SUPER Bowl Snacks

3 Ingredient Chickpea Buffalo Wings

Vegan Hemp Seed Ranch Dressing (pair with wings or veggie sticks)

BBLT Sandwiches (White Bean salad, “Bacon”, Lettuce & Tomato)

Crispy Black Bean Tacos with Crema & Green sauce

Sweet Chili Lettuce Cups with Peanut Lime Sauce

Recipe:

What you need:

• 1 package firm tofu, crumbled (sub soy-free tofu if needed)

• 2 tsp avocado oil

• 1/2 cup diced red bell pepper

• 2 scallions, chopped

• 2 tbsp coconut aminos

• 2 tsp sriracha

• 1 tsp maple syrup

• 1 handful mung bean sprouts

To serve:

• Iceberg lettuce

• More mung bean sprouts

• 1/2 cup roasted peanuts or cashews

Peanut Lime Sauce:

• 2 tbsp creamy peanut butter

• 1 1/2 tbsp water

• Juice of 1 lime

• 1 tbsp coconut aminos

Post football we're heading into what some may call the Super Bowl of love, Valentine’s Day. This year it's Galentine's Day for me ;) even though I'm single, I love to celebrate with a lovely meal and sweet treats with some friends.

PS I’m sharing some of my FAVORITE rom-coms below cuz I’ll take any excuse to watch one! 🎞️💖

Whether you're having a romantic meal for one or two… here are some of my fav V-day inspired recipes.

V-day Recipes

Creamy Aglio e Olio Spaghetti (the perfect quick & easy romantic pasta)

The Pink Princess Salad (it’s pink, delicious and perfect with some chips while watching a movie)

Creamy Beet & Mint Rigatoni (heart healthy!)

Strawberry Lemonade Ice Creams

Peanut Butter Crunch “Twix” Bars

Dairy-free Whipped Cream (pair with strawberries or ice cream)

…and last but not least some of my favorite rom-coms! let me know if these are any of your favorites too or if you’ll be watching any of them with some yummy recipes :)

just some of my favorite Rom-Coms

Noting Hill

A Lot Like Love

My Big Fat Greek Wedding

Chungking Express

Pretty Woman

While you were sleeping

Something’s Gotta Give

Bridget Jones Diary 1 & 2

Crazy Stupid Love

You’ve Got Mail

When Harry Met Sally ❤️

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until next time…

wishing you health & happiness, Justine

Hi friend!

I hope this Fall season is treating you well.

I’m sorry you haven’t heard from me in a while… I have been prioritizing some health things I needed to take care of. I needed to slow down and take time to complete diagnostic tests and rest. As some of you may know, I live with a health condition and had some things I needed to look into deeper. All good news so far, but yet another reminder of taking care of ourselves and slowing down when needed.

What has really helped me is getting back to eating more healing foods, juicing, herbs and relaxing my nervous system as much as possible.

With that said, thinking about cooking some of my favorite healthy recipes with loved ones this time of year is making me really excited —to quite literally stop and savor the present moment!

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THE HOLIDAY ROUNDUP:

Homemade Cranberry Sauce this is a family recipe, that is the perfect accompaniment without holiday dinner, without any refined-sugar! cranberries are one of my most nutritionally dense foods, boosting immunity and I pair the leftover cranberry sauce with ice cream and/or my whipped cream

Roasted Balsamic Brussels Sprouts with dried cranberries these are inspired by the famous Brussels sprouts at Erewhon market, except these are roasted, not fried and perfectly crispy! Looking for something different? Try my Shaved Brussels & Kale salad (it’s one of my most popular salad recipes!)

Garlic Chive Mashed Potatoes I’ve been dairy free for over 10 years now and mashed potatoes have always been one of my favorites growing up, so these are truly the best in my opinion! Serve it with the best mushroom gravy from Primal Kitchens (I use the one made with cashew butter here)

Roasted Acorn Squash with Herby Wild Rice Stuffing this recipe is so hearty and flavorful and has all the flavors you want this time of year

Some other recipes I love this time of year:

The Ultimate Holiday Salad

Fall Harvest Salad

Sumac Roasted Carrots

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DESSERT

Orange Cranberry Cheesecake a perfectly creamy wow-worthy dessert, with graham cracker crust, creamy orange scented filling and a cranberry topping

Perfect Pumpkin Pie a vegan & gluten free pumpkin pie that has the classic taste and textures

Apple Cobbler there is nothing better than warm caramelized apple filling with flaky cobbler bits

Dairy-free Whipped Cream my very popular fluffy whipped cream to pair with any and all desserts!

DRINK

A gut healthy drink I love this time of year, it’s festive and it’s great for digestion. I keep it alcohol free but those wanting an alcoholic version, add in 1 oz. of rum or vodka

Berry Mint Mojito Mocktail

THE RECIPE:

1/3 cup fresh blackberries

1/2 lime, juiced

3 tsp maple syrup

Small handful of fresh mint, torn

Lemon ginger Olipop or sub ginger soda

Instructions:

Add blackberries, lime juice, maple syrup and fresh mint to the glass and muddle them down. Add in ice cubes (I froze berries in mine to make it more festive)

Then pour in your lemon ginger olipop or ginger soda and mix together.

Garnish with mint and a slice of lime.

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I hope you enjoy them and I’m sending good vibes to all of you :) ❤️

Much love, Justine

Hello my fellow human-beans, 🤓👋🏼

Welcome to my Substack! I’m so happy you’re here!!

Lately, I’ve been on a mission to eat more beans—like, a lot more beans!

Why? Well, they’re one of THE #1 foods linked to longevity!

Beans are one of the best sources of plant-based protein, packed with fiber, and they help regulate blood sugar, which is such a huge part of our overall health.

Studies show that eating just 1 cup of beans a day can significantly improve blood sugar, and lower A1C levels in people with type 2 diabetes.

Plus—they’re delicious! So all of this is reason enough for me to make them a bigger part of my everyday meals.

The funny thing is, I NEVER used to eat that many beans. 😬

Not because I didn’t like them, but because I honestly just didn’t know what to do with them…

That changed when I started making more dense bean salads, sandwiches, and more plant based Mexican-inspired recipes—and I’m not exaggerating when I say it’s bean life-changing! Now they’re some of my absolute favorite recipes to make!

These recipes are specifically designed for easy meal prep, and (as always) they’re made with health and healing in mind :)

I hope they inspire you to fall in love with beans too! Not just for the health benefits but because the recipes are just that yummy.

What’s on the Menu:

Italian White Bean Salad

15-Minute Chickpea Quinoa Salad with Cumin-Tahini Dressing

Mediterranean Dense Bean Summer Salad

Vegan BLT with White Bean Salad and Sautéed Spinach-Onion Mash

Cowgirl Caviar (Upgraded Cowboy Caviar)

10-Minute Chickpea “Tuna” Arugula Sandwich

Crispy Black Bean Tacos with Green Sauce & Crema

Butter Bean Salad with Herby Vinaigrette over Whipped Vegan Feta

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Italian White Bean Salad

Servings & Protein:
Makes 2 servings as a main (about 24g protein per serving) or 4 servings as a side (about 13g protein per serving)

Ingredients:
2 (15 oz) cans white beans (great northern, cannellini, or butter beans), drained and rinsed
1 celery stalk, chopped
1/3 cup red onion, thinly sliced
1 (15 oz) can artichoke hearts, drained, rinsed, and chopped
1/4 cup Kalamata olives, pitted and chopped
1 pint cherry tomatoes, halved
1 garlic clove, minced
1/2 tsp fresh rosemary, minced
1/4 cup fresh parsley, chopped

Dressing:
1 tbsp extra virgin olive oil
1 tbsp aged balsamic vinegar
Juice of 1 lemon
2 tbsp chopped parsley
1/2 tsp sea salt
1 tsp maple syrup or honey
1 tsp dried oregano or Italian seasoning
1/4 tsp red chili flakes (optional)

Instructions:
In a large mixing bowl, combine the white beans, chopped celery, sliced red onion, artichokes, and olives.
In a small skillet over medium heat, warm the olive oil. Add minced garlic and rosemary and sauté for 1 minute.
Add halved cherry tomatoes and cook for 8–10 minutes until blistered and softened.
Stir in the balsamic vinegar, cook for 1 more minute, then remove from heat.
Let the sautéed tomatoes cool slightly, then add them to the bowl with the other ingredients.
In a jar or small bowl, whisk together olive oil, balsamic vinegar, lemon juice, parsley, salt, maple syrup, oregano, and chili flakes until emulsified.
Pour the dressing over the salad and toss to combine. Let sit for 15–30 minutes before serving, or refrigerate. Enjoy chilled or at room temperature

15-Minute Chickpea Quinoa Salad with Cumin-Tahini Dressing (one of my MOST popular recipes)

Servings & Protein:
Makes 2 servings as a main (about 21g protein per serving) or 4 servings as a side (about 10–11g protein per serving)

1 (15 oz) can chickpeas, drained and rinsed
1 cup diced tomato
1 cup diced cucumber
1/2 cup finely diced red onion
1 cup cooked quinoa, cooled
1/3 cup minced parsley (or sub cilantro)
1/2 avocado, diced
1/4 cup roasted pistachios (or sub walnuts, pumpkin seeds, or nut/seed of choice)

Tahini Cumin Dressing:

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TikTok tells us what’s a viral hit. Pinterest tells us what’s aesthetic. Facebook tells us…it’s unsolicited opinions, lol.

…but really the internet has a new must try every few seconds.

Then we land on things like a tomato girl Summer… We make grated tomato ice cream. We wear tomato inspired makeup and clothing.

I mean personally I love tomatoes, so I’m all for this example. But I think there is a new era that we really need to be embracing, which is the cucumber. And it’s more than just a trend.

Whether it’s raw or pickled, they are fabulous and I believe it’s one thing we all need this summer.

Last year Logan’s Fewd made the cucumber salad popular again with his “sometimes we just need to eat an entire cucumber “

Now I’ve been no stranger to cucumbers and a cucumber salad. I actually add cucumbers to my salads, basically on a daily basis.

They’re fresh and crunchy, plus they’re really great for your health!

Cucumbers are one of the most hydrating foods you can eat! I actually make pure cucumber juice all the time, and as someone who lives with chronic illness and dealt with things like POTS to skin issues, eating more cucumbers, whether it’s juiced or not, is such a game changer, especially during hot months!

Plus, they really help to give us that glow from the inside out.

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I recently decided to try Logan’s version of a cucumber salad where he used a very, very large cucumber and a mandoline (quite literally my favorite kitchen tool) to thinly slice of cucumber and make it into a refreshing salad. His viral versions were often Asian inspired which looked SO SO good!

I decided to use one of my most favorite and most popular dressing recipes —my maple mustard tahini dressing- it’s a creamy vegan recipe that just has SO much flavor and I knew it would pair well with a WHOLE CRISPY CUCUMBER! 🥒

Spoiler alert it was fricken phenomenal!

So I’m thinking, cucumber green eyeshadow, clothing, accessories may be the way to go for the rest of the summer?

And don’t even get me started on my obsession with pickles. No summer party or BBQ is complete unless there’s a buffet or pickles imo.

Here’s some of the best cucumber recipes:

On the Menu

Jalapeño Cucumber Mint Mojito Mocktail

Shirazi Salad

Cucumber Rice Salad with Creamy Maple Mustard Dressing

Cold sesame noodles with Crispy Cucumber & Veggies

Quinoa Tabouli with Lemon Chia Dressing

Jalapeño Cucumber Mint Mojito

Ingredients:

1 Persian cucumber (or ½ English cucumber), chopped

Several fresh mint leaves (plus extra for garnish)

1 lime, juiced

1 tangerine, juiced (reserve a few slices for garnish)

2 tsp maple syrup

Lemon Ginger Olipop (or sparkling water)

2 slices jalapeño (plus extra for garnish)

Instructions:

In a mason jar or cocktail shaker, combine cucumber, jalapeño slices, mint, maple syrup, lime juice, and tangerine juice.

Muddle gently until the cucumber releases its juices.

Place a fine mesh sieve over your serving glass and strain the mixture in.

Add reserved tangerine slices and fresh mint to the glass.

Top with lemon ginger soda (or sparkling water).

Garnish with extra jalapeño slices and a fun cocktail umbrella for extra summer vibes.

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Cucumber Rice Salad with Creamy Maple Mustard Dressing

Ingredients

1 long English cucumber, sliced into ⅛-inch rounds using a mandoline

2 small radishes, sliced paper-thin

¼ red onion, thinly sliced

1 cup cooked rice (white or brown)

¼ cup raw or roasted cashews

1–2 tablespoons black sesame seeds

Creamy Maple Mustard Dressing

• 2 tbsp tahini

• 1 lemon, juiced

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This month’s meal planner features fresh, seasonal recipes designed to keep you hydrated, nourished, and feeling your best during those hot summer days :)

From vibrant salads and pastas, cooling smoothies to energizing breakfasts, every dish supports your wellness with wholesome, plant-based ingredients.

Let’s dive into a month of meals that protect your skin from the inside out, support digestion, and keep your energy balanced — all while enjoying delicious seasonal produce!

All these recipes, are anti-inflammatory, vegan, gluten free, refined sugar free and soy free (or include soy-free options!) including nutritional information.

Hope you enjoy! :)

What’s on the Menu:

Breakfasts

• Mango Lime Chia Overnight Oats

• Peach Strawberry Basil Ricotta Toast

• Internal Facial Smoothie

Lunches

• Citrus & Fennel Quinoa Salad

• Internal Sunscreen Kale Salad with Sun-Dried Tomato Dressing

• Cold Sesame Noodles

• Mediterranean Dense Bean Summer Salad

• Italian Rainbow Pasta Salad

Dinners

• Peach Tomato Basil Pasta

• Cherry Feta Arugula Quinoa Salad

• Tofu Lettuce Cups (with soy-free tofu option)

• Italian White Bean Salad with Sautéed Tomatoes

• Crispy Black Bean Tacos with Creamy Cashew Crema

Desserts

• Peach Cobbler Popsicles

• Peach Cobbler Dumplings

Mocktails

• Nature’s Gatorade: Cherry Lime Electrolyte Drink

• Blackberry Mint Mocktail Mojito

Bonus Recipe

• Vegan Lion’s Mane Cajun “Crab Cakes”

BREAKFAST:

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hi friends!!

I’ve made this salad (no joke) 8 times already!!

If you’re like me, Summer is alll about that seasonal fruit! And cherries are truly one of the highlights. Not just in sweet dishes —but savory ones too!

Allow me to introduce my Cherry Feta Salad —the perfect blend of sweet, salty, crunchy. And what my mom calls “the perfect summer salad” ☺️ PLUS, I include some delicious variations!

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Why I’m Loving This Salad

First off, cherries!! They’re not only juicy and delicious but packed with antioxidants and anti-inflammatory benefits!

I’ve been slicing them in half and using that gorgeous cherry juice color as a little natural blush on my cheeks and a subtle lip stain. It’s like nature’s makeup!

Plus, that pop of natural sweetness pairs so beautifully with tangy salty feta (I use dairy-free) and the BEST balsamic dressing!

Pairing Mediterranean staples of ripe cherry tomatoes, Persian cucumber & onion pairs perfectly with a base of kale and arugula.

The Dressing That Brings It All Together

I keep the dressing simple but super flavorful!

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Welcome to the first edition of The Holistic 6! ✨

woohoo!! hi! I’m so glad you’re here!

Every month, I’ll be sharing my favorite anti-algorithm picks to nourish your body, mind, and mood —things I genuinely love and think will help you feel a little more grounded, inspired, and joyful.

This isn’t your typical curated list of “must-dos” or the latest trends, but a little toolkit for self-care, and realness from me to you.

Think movies and shows that hit different, music that lifts your spirit, books and essays that speak your truth, recipes that heal, wellness tips that actually work, affirmations to hold on to, and a bonus fave that I’m simply loving right now!

I hope this finds you well and that you enjoy this little Flavor of Life 💖

✨ The Holistic 6: July Edition 🥭🌞🌊

1. Watch

Movie: Dirty Dancing

I finally saw this for the first time (I know!!) and I get it now. The chemistry. The dancing. The music. The summer romance. It’s the ultimate feel-good summer movie that feels like a movie.

Show: Stick (Apple TV)

This show really surprised me! First off, it’s about golf and I typically hate golf lol but I love this! It’s got that perfect mix of comedy and heart. As someone who’s felt stuck in life lately, this series has really spoke to me. Plus- Owen Wilson always uplifts my spirits a little bit.

In theaters: The Materialists

This is writer/director, Celine Song’s second film after, Past Lives- one of my favorites. The Materialists —also shot on film & set in NYC explores relationships.

Dakota Johnson plays a matchmaker in our modern dating world. Pedro Pascal & Chris Evan’s play opposing characters in what I found to be a funny, interesting yet insightful study on love.

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2. Listen

Album: The Beach Boys – Endless Summer

Listen here:

The sound of summer. Nostalgic, dreamy, and filled with heart. If you haven’t revisited it in a while (or ever), now’s the time!

RIP Brain Wilson 🕊️

🎧 Bonus: Leon Bridges – Coming Home, River, Better Man

Slow down. Cook something. Relax.

Listen here:

3. Read

“You do not have to be fearless. Doing it afraid is just as brave.”

A Substack I loved: I’m not a mother...but I hope to be, one day and I love the honest, raw and beautiful way this was written, making space for more women to share their truths.

Mad Bad Tea

What I Really Wish I Knew Before Motherhood

Brew No. 1: What I Wish I Knew Before Motherhood…

Read more

a year ago · 1566 likes · 146 comments · Mad Bad Tea

From me: My first little memoir I’ve shared here. It was healing to write and I hope healing for those who read it. Includes my Cantaloupe Rose Sorbet recipe :)

4. Eat

Mango Ice Cream (No-Churn!)

4 ingredients —no ice cream machine required! This is a creamy, dreamy ice cream to transport you somewhere tropical!

🥭🍦 Get the recipe here

Easy Vegan Peach Cobbler Rice Paper Dumplings (GF)

Perfect cobbler without the oven!! These are cozy, sweet, and summer in every bite. Paired with some dairy free vanilla ice cream and holy shit!! Perfection.

🍑 Get the recipe here

PS a few must-try cherry recipes dropping this month ;)

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5. Be Well

Hydrate & Digest:

This is not your average lemon water. I’ve been loving this anti-inflammatory Ginger Chia Limeade for hydration, digestion, and a natural energy lift. The chia seeds helps your body actually absorb the water, and the ginger/lime combo supports digestion and reduces bloat —especially if you’ve been feeling sluggish in the summer heat!

🫚🍋🧊 Get the recipe here!

6. Affirm

“Rest is productive. Joy is essential. You are not behind.”

Need a hard reminder of this lately! Say it loud. Screenshot it. Write it down. Tattoo it!! but really, whatever you have to do to reminder yourself this summer 🩷

&

7. Bonus: Love it, Recommend it!

Clean Beauty Favorite: Saie Beauty Blush in color 07: Dreamy

The perfect summer flush. 🥰 I use it as blush on my cheeks, a touch on the nose & as a lip stain! It’s vegan, affordable, and the kind of blush that makes you look like you just got back from the beach. Obsessed. I have several of their colors and they’re all amazing!

Thank you so much for reading my first edition of The Holistic 6! If you have some things you recommend, drop them in the comments and be sure to subscribe for some yummy upcoming summer content!

with love, Justine

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That’s what happened to me when I made this creamy cantaloupe rose sorbet.

It’s not the most expectedly nostalgic dessert —it’s fragrant, Persian-inspired, floral, and subtle.

🍈🌹🍨

But the second I tasted it, I was instantly brought back to a moment in high school. Sitting with my friend in her car after school, laughing hysterically as we dug plastic spoons into a pint of Persian rose ice cream we’d grab from a local grocery store.

I can still hear her laugh and see her smile in my minds eye.

She passed away a few years ago. Way way too young. It was shocking & devastating.

But that bite of sorbet brought those memories back so vividly it instantly brought tears to my eyes.

We talk about comfort food all the time, but I think there’s something even more powerful: memory food.

Food that keeps us tethered to moments we didn’t realize were still sitting quietly in us, waiting.

It’s actually a scientific phenomenon. It’s called the Proustian memory effect—named after the writer Marcel Proust, who famously described how the scent and taste of a madeleine cake triggered an entire childhood to flood back.

Smell and taste are directly connected to the limbic system in our brain, which stores emotion and memory. How cool is that!

That’s why a bite of sorbet —or a song—can seemingly undo you in a snap!

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Yesterday, one of “our songs” came on.

Music was a big part of our friendship. From driving & singing (loudly) to dancing with no inhibitions in our bedrooms.

I immediately started crying.

Then another one of our songs came on.

It felt like she was DJing from above, just to say, “I’m okay.”

Her passing is one of those losses that doesn’t make sense.

And I’ve felt that way about other friends, too. The kind of people who lit up rooms. Who showed up for others. They were gone too soon…

Then I realized I had to remind myself…

We don’t have to quantify someone’s life by how long they were here.

The quality of their life and who they were is so much more than time on a clock.

It’s a spiritual mystery we can’t quite understand but have a knowingness deep down on how amazing someone’s spirit was, regardless of their time on earth.

It’s okay to cry.

It just means the love is still there.

And if you’ve ever had a song make you cry, or a scent stop you in your tracks, or a bite of something bring someone back —you know exactly what I mean.

And that’s what I felt when I took that first spoonful of this cantaloupe rose sorbet.

Grief and joy all rolled into one, the sound of her laugh, and this overwhelming wave of love that still lives inside me.

That’s the real magic of food and sharing it.It’s a way we connect with people

If you want to try the recipe yourself, I shared it here on my blog:

👉🏼 Cantaloupe Rose Sorbet (Vegan)

It’s simple—just a few ingredients—and somehow feels soft and healing at the same time. It’s perfect for Summer ❤️❤️❤️

Thanks for letting me share this memory & story with you!

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If you’ve ever experienced this kind of nostalgia through food, I’d love to hear about it. Please feel free to leave a comment!

Sending love to all of you—especially if you’re missing someone too.

With love, Justine

Hi friend,

I just wanted to say a big warm welcome to my new newsletter, Flavor of Life!

I can’t tell you how excited I am to create a community in this space.

Whether you found me through Substack, Instagram, TikTok, my blog, or a friend who forwarded this to you (shoutout to good friends), I’m so grateful you're here.

You’ve now entered a space outside of the algorithm — a community rooted in feeling good.

a little about me

I’m Justine — a content creator, author, and recipe developer born and raised in LA.

I was raised by a single working mom who introduced me to two of my greatest loves: storytelling and food. She taught me how to chop tomatoes and cook pasta, but more than that, she showed me how to be creative, resourceful, and clever.

That’s what made me fall in love with cooking —not just the process, but the possibility in every ingredient, and the way food brings people together.

I grew up acting, writing, and working in film and production.
But about ten years ago, everything shifted. I was diagnosed with a rare disease and had a major surgery that changed the course of my life.

Since then, I’ve been living with multiple chronic conditions and life-threatening condition —a journey filled with setbacks, healing, and deep spiritual growth.

That experience also changed my relationship with food. Food became medicine, art, and one of the most powerful ways I could tell my story.

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what you’ll find here:

✨ Whole food, anti-inflammatory, plant-based recipes (ad-free!)
✨ Honest stories from my life — the messy, the funny, and the meaningful
✨ Wellness tips that actually help & aren’t just trends
✨ Monthly meal planners with grocery lists
✨ Subscriber-only chats
✨ The Holistic 6 — a roundup of anti-algorithm favorites to nourish your mind, body, & mood

This is the space I always wished I had during the hardest parts of my healing journey.
My hope is that it brings you comfort, inspiration, and a real sense of community.

If you’re here on a free subscription —amazing! You’ll still get some thoughtful posts, stories, and recipe roundups.

But if you want the FULL flavor —exclusive recipes, personal essays, meal planners & more, and a way to directly support my work, upgrading to a paid subscription truly means the world! :)

Subscribe now

❤️ Flavor of Life is 100% reader-supported. Every subscription helps me keep writing, cooking, and sharing the good stuff —without ads or algorithms.

Thank you again for being here!! I hope this becomes a bright, nourishing part of your week.

With love, Justine

Welcome to my substack!!

I just posted a video of this recipe, but I wanted to make sure you had the full version here too—because honestly, this one’s too good to gatekeep!

It’s bright, creamy, citrusy, earthy, and zero-waste.

I used lowkey detest roasted carrots cuz they always seemed to be cooked the wrong way. Too hard. No flavor.

But not these! The carrots get all caramelized and spiced up with sumac (my not-so-secret obsession), and then the tops get blitzed into a silky bean dip that doubles as a spread, sauce, or snack! Think parsley’s close relative that you often lookout- lol, not sure about that reference but you get the idea!

Perfect for summer dinners, picnics, or just standing at the counter with a spoon ;)

🥕Sumac Roasted Carrots

Ingredients

• 1 bunch carrots with tops (preferably organic)

• 1 tbsp olive oil

• 1 tsp ground sumac

• ½ tsp garlic powder

• Salt and pepper to taste

Roasted Carrot Instructions:

1. Preheat oven to 425°F (220°C).

2. Trim carrot tops and set aside for the dip.

3. Scrub carrots clean, then slice in half lengthwise if thick.

4. Toss carrots with olive oil, sumac, garlic powder, salt, and pepper.

Roast for 25–30 minutes, flipping once, until golden and tender.

🌿 White Bean Carrot Top Dip

Ingredients

• 1 can (15 oz) white beans, drained and rinsed

• 1 cup loosely packed carrot tops (stems removed)

• 2 tbsp olive oil

• 2 tbsp lemon juice

• 1 garlic clove

• Salt to taste

• Optional: 1–2 tbsp water for thinning

Dip & Plating Instructions:

1. In a food processor, combine white beans, carrot tops, olive oil, lemon juice, and garlic.

2. Blend until smooth, scraping down sides as needed.

3. Add water a tablespoon at a time if you want it thinner.

4. Taste and adjust salt or lemon juice as needed.

5. On a serving plate or shallow bowl, spread a generous swoosh of the white bean carrot top dip.

6. Arrange the warm, roasted carrots on top.

7. Drizzle with cashew cream (1 of 70 of the whole food plant based recipes in my ECookbook or some vegan sour cream.

8. Finish with a sprinkle of flaky salt, lemon juice & some leftover chopped carrot top leaves.

9. Serve warm or at room temp! I love to add some quinoa for a filling dinner meal :)

Make It a Meal

• Add quinoa, brown rice, or a slice of crispy bread to make it a full plate.

• Top with extra olive oil, chili flakes, or za’atar if you’re feelin fancy!

💌 Bonus Tips

• Can’t find sumac? Use lemon zest or a little pomegranate molasses for tang.

• No white beans? Chickpeas or butter beans work too!

• This dip keeps in the fridge for up to 4–5 days in an airtight container.

Thanks for being here!

I hope you can try this recipe & please subscribe for more delicious healthy recipes like this! 🥰

with love, Justine