Vitamin-Rich Breakfast Recipes Inspired By Our New Vitamin-Rich Body Care Line

Last month, we unveiled our new vitamin-infused Body Care line, and to celebrate, we invited a few media friends to Santa Barbara to try our new Body Wash, Body Serum, and Body Lotion and enjoy a relaxing sound bath and vitamin-infused breakfast. We collaborated with the amazing Chef Coco LaForge on creating a menu that truly brings nutrition from the outside in, just like our Revitalize Body Wash, Restore Body Serum, and Nourish Body Lotion.

Sliced Grapefruit Olive Oil Cake

Adapted from Smitten Kitchen by Deb Perelman

Yield: 1 loaf; Serves: 10-12

Ingredients

The Cake

• Non-stick spray for pan
• 1 1/2 cups all-purpose flour or gluten-free flour
• 2 tablespoons freshly grated grapefruit zest from 2 large grapefruits
• 1/2 cup granulated sugar
• 1/2 cup raw or turbinado sugar
• 1/2 cup olive oil
• 2 large eggs at room temperature
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon table salt
• 2 tablespoons freshly squeezed grapefruit juice
• 1/3 cup almond milk or plain coconut yogurt

The Syrup

• 2 tablespoons granulated sugar
• 1/3 cup freshly-squeezed grapefruit juice

The Glaze

• 1 cup confectioners’ sugar
• 2 tablespoons freshly squeezed grapefruit juice
• Pinch of salt

Directions

Make the cake

1. Heat the over to 350 degrees. Butter and flour in a 9-by-5-inch loaf pan.
2. In a large bowl, rub the grapefruit zest into the sugars with your fingertips. This will bruise it and help release as much grapefruit essence as possible. Whisk in the oil until smooth. Add the eggs one at a time, and whisk until combined. Scrape down the bowl.
3. Combine the flour, baking powder, baking soda, and salt in a second bowl. In a liquid measuring cup, combine 2 tablespoons of grapefruit juice and buttermilk/or yogurt. Add the flour and buttermilk/or yogurt mixtures, alternating between them, to the oil-and-sugar mixture, beginning and ending with flour.
4. Spread the batter in the pan, smooth the top, and rap the pan on the counter a few times to ensure there are no air bubbles trapped. Bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Make the grapefruit syrup

1. Combine 2 tablespoons of sugar with 1/3 cup grapefruit juice in a small saucepan and cook over low heat until the sugar dissolves.
2. When the cake is finished, let it cool for 10 minutes in the pan and then invert it onto a rack set over a tray. Poke holes in the cake with a skewer or toothpick, then spoon or brush the grapefruit syrup over the cake. Let the cake cool completely while it absorbs the syrup.

Make the glaze

1. Combine the confectioners’ sugar, grapefruit juice, and a pinch of salt in a bowl, whisking until smooth. Pour the glaze over the top of cooled cake, and allow glaze to drizzle decoratively down the sides.

Coconut Streusel Coffee Cake

Yield: 1 loaf; Serves: 10-12

Ingredients

The Streusel

• 1/2 cups gluten-free flour
• 1/2 cup packed light brown sugar
• 2 teaspoon cinnamon
• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon instant espresso powder
• 1/2 teaspoon table salt
• ¼ cup dairy-free butter cut into pieces

The Cake

• 3 cups gluten-free flour
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 1 cup dairy-free butter softened at room temperature
• 1 1/2 cup sugar
• 3  large eggs at room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon coconut extract
• 1 cup coconut yogurt
• 1 cup sweetened, shredded coconut

The Glaze

• 1 cup confectioners’ sugar
• 1 1/2  teaspoons vanilla extract
• ½ teaspoon coconut extract
• ¼-⅓ cup Coconut Milk
• 1 cup unsweetened coconut flakes

Directions

Make the streusel

1. Heat the over to 350 degrees. Butter and flour a 10-inch bundt cake
2. Whisk together the sugar, flour, cinnamon, cocoa, espresso powder and salt. Add the butter pieces and using your hands, mix together the flour and butter until the flour is incorporated and in tiny pieces. The mixture should look like sand.

Make the cake

1. Combine the flour, baking powder, baking soda, and salt in a small bowl.
2. In the bowl of your electric mixer, beat the butter on medium speed until creamy, then add the sugar and beat for 4 to 5 minutes on medium speed until fluffy, scraping down the sides if needed.
3. Add the eggs one at a time, beating well for a minute or so after each addition.
4. Add the extracts and beat well.
5. Beat in the yogurt, and again scrape down the sides if needed.
6. Gradually add the dry ingredients with the mix on low speed. Bat until they are just incorporated.
7. Stir in the shredded coconut.
8. Spoon half of the batter into the greased bundt pan.
9. Sprinkle the batter with two-thirds of the streusel.
10. Add the remaining batter on top then, swirl in the remaining streusel with a knife.
11. Bake until a wooden pick inserted into the cake comes out clean, about 45 to 55 minutes.
12. Remove the cake from the oven and let it cool for 10 minutes. Invert the pan on a wire rack and allow the cake to cool completely. don’t attempt to move it or it will break apart!
13. Once cool, drizzle the cake with the coconut glaze and sprinkle with toasted coconut. Let set for about 30 minutes before slicing and serving.

Make the coconut glaze

1. Whisk together the powdered sugar, extracts, and coconut milk (start with ¼ Cup) until combined and smooth. If the mixture is too thin, whisk in more powdered sugar and ¼ cup at a time. If it’s too thick, drizzle in more coconut milk 1 Tablespoon at a time.
2. Toast the coconut flakes in a skillet over medium-low heat. Toss and stir (and shake the pan!) until the coconut is golden and fragrant, about 5 minutes. Remove from the skillet and let cool slightly before sprinkling on top.

Frittata with Leafy Greens, Sun Dried Tomatoes, Broccoli, Eggs

Serves 8-10

Ingredients

• 16 oz broccoli
• 4 green onions
• 2 garlic cloves
• 1 bunch chard
• 5 oz spinach
• 12 eggs
• 2 tablespoons water
• ½ teaspoon salt
• ½ teaspoon pepper
• Sun-dried tomatoes
• Basil leaves
• Thyme leaves
• Parsley, chopped

Directions

1. Preheat oven to 350F.
2. Make the veggie filling: Cut the broccoli into small florets and steam until just tender, let cool. At the same time, saute the green onions and garlic in olive oil, for 3-4 minutes, over medium heat, add in the greens and season with salt and pepper. Keep sauteing until tender.
3. Make the custard: While the veggies are cooking whisk the eggs with the ricotta, water, salt and pepper.
4. Assemble the frittata: Grease a deep 9 x 13-inch baking dish or 12-inch skillet. Pour 1/2 of the egg mixture in the bottom. Add the cooked veggies (you should have roughly 6 cups). Add the herbs and sun dried tomatoes nd pour in the remaining egg mixture. Give the veggies and little swirl so egg mixture is incorporated.
5. Bake: in the middle of the oven until the center is puffed and the frittata is nice and golden about 1 hour. Check at 30-40 minutes and tent with foil if getting too dark. You’ll know frittata is done with it puffs slightly at the very center and is not too wobbly. Let stand for 5 minutes before serving. Leftovers keep 4 days in the fridge.

Omega 3 Smoked Salmon Board

Ingredients

• Smoked Salmon
• Cream Cheese
• Capers
• Dill
• Red Onion
• Green Onion or Chives
• Sprouts
• Lightly Toasted Bread or Bagels

Directions

The Board

1. First, spread the cream cheese onto the bottom of the board with a knife evenly.
2. Then top with the smoked salmon, capers, dill, thinly-sliced red onion, chopped green onions or chives, and sprouts.
3. Toast some bread and you are ready to go!

Vitamin Specific Juice

Vit A: Cantaloupe, Mango, Orange, Carrot, Turmeric, Ginger

Vit B5: Kale, Cucumber, Lime, Ginger, Celery, Green Apple

Vit E: Beet Greens, Strawberries and Blueberries, Green Apple, Pineapple

Coconut Yogurt

Ingredients 

• 114 oz. can FULL FAT coconut milk
• 2 Optiflora DI capsules (probiotic)

Directions

1. Shake your coconut milk well. Then open and pour into a clean, sterilized, dry glass jar or bowl.
2. Empty your probiotic capsules into the coconut cream and use a wooden or plastic spoon to stir, NOT METAL as a metal spoon can react negatively with the probiotics. Stir until creamy and smooth, pushing the probiotic up against the side with your spoon to evenly disperse.
3. Cover the mixture with cheesecloth and secure it with a rubber band.
4. Let the yogurt activate for at least 24 hours and up to 48 hours (sometimes longer – 48 hours is my sweet spot for thickness and tang) in a warm place. The longer it rests, the tangier the yogurt will become. (75 degrees F and above). But in cooler climates or seasons, place the yogurt in the oven with the light on (do not turn on the oven), where it should have the right amount of heat to activate.
5. That’s it! Once the yogurt has reached the right amount of tanginess and thickness for your liking (be sure to sample with a wooden spoon), cover it securely with a lid and refrigerate until cold. Refrigerating will also thicken the yogurt even more, almost to a Greek yogurt consistency (depending on the brand of coconut milk you used)! For even thicker yogurt, line a fine mesh strainer with two layers of cheesecloth and set over a mixing bowl. Pour in the yogurt, then loosely cover with a lid or plastic wrap and let rest in the refrigerator overnight or for 12+ hours. It should thicken up quite a bit more.
6. You have coconut yogurt (!!), which can be enjoyed plain as I prefer it, with fruit, or even with fruit compote. You can also add a bit of sweetener or flavor at this point, such as maple syrup and/or vanilla extract.
7. Store covered in the refrigerator for several days (mine kept for 7 days). You’ll know it’s gone bad when the smell is off-putting or there is mold.

Granola

Ingredients

• 2¾ cups rolled oats
• 1 cup shelled pistachios
• 1 cup unsweetened coconut chips
• ⅓ cup pumpkin seeds
• 1 tablespoon kosher salt
• ½ cup light brown sugar
• ⅓ cup maple syrup
• ⅓ cup extra virgin olive oil
• ¾ cup dried sour cherries

Directions

1. Preheat the oven to 300 F. In a large bowl, mix together the oats, pistachios, coconut, pumpkin seeds, and salt.
2. In a small saucepan set over low heat, warm the sugar, syrup, and olive oil until the sugar has just dissolved, then remove from heat. Fold liquids into the mixture of oats, making sure to coat the dry ingredients well.
3. Line a large-rimmed baking sheet with parchment paper or a silicone baking mat, and spread granola over it. Bake until dry and lightly golden, 35 to 40 minutes, stirring granola a few times along the way.
4. Remove the granola from the oven, and mix into it the dried sour cherries. Allow to cool to room temperature before transferring to a storage container. Makes about 6 cups.