Introduce Greens Into Your Life

Blakely Stein

I’m still buzzing from the amazing energy, knowledge and talent that came together for the Generation W conference. Made possible, by the one and only, Donna Orender, an inspiration to us all, a personal mentor, teacher and friend in my life. Taking it to the next greens5level, believing and envisioning dreams into reality, to exemplify to all of us that anything is possible.

What a blessing in itself that women have the freedom to gather, co-create and inspire one another. From all over the world we united for one common cause, to better ourselves and the people around us. I was honored to give a talk on what I know best, food and the vitality and happiness it brings to my life in hopes of inspiring you to do the same.

This won’t be the last time I write about bringing more greens into your life, but a friendly reminder of how amazing it can be for our overall energy, health, skin and environment.  Food in it natural state, contains more vitamins, minerals and readily available enzymes.

What are enzymes?

Enzymes are living proteins that serve as a catalyst for specific biochemical and metabolic reactions in the body. Food in its natural state is full of enzymes, however, once heated above 118 F all are destroyed. Enzymes play a vital role in digestion, protect the body against disease, break down foreign material ( think pac man), help maintain intestinal cleanliness, keep our immune system strong and harmonize our bodies to keep us healthy.  The easiest way to bring more enzymes into your diet is to eat food in its natural raw state. Here are a few suggestions to get you started:

greens2Ways to add more greens to your diet?

  • add a handful of spinach or kale to your morning smoothie
  • add a handful of cilantro, parsley or basil to your normal salad dressing
  • have a least one green salad a day
  • add a handful of kale to your standard pesto( see recipe below)
  • use swiss chard or collard greens in place of a tortilla or spring roll paper ( fill with yummy raw veggies, avocado and pesto)
  • use zucchini, sweet potato, carrot or beet in place of pasta with the spiralizer (all raw)

Raw Zucchini Pasta with Kale- Basil Pumpkin Seed Pesto & Slow Roasted Cherry Tomatoes

4 zucchini small or 2 large
2 cups cherry tomatoes
2 cups kale
2 cups basil
1/2 cup raw pumpkin seeds (toasted in skillet until brown)
1/3 cup olive oil plus more for cherry tomatoes
1/4 cup fresh squeezed orange juice (2 oranges)
sea salt
fresh thyme
raw sugar

For Tomatoes:
Preheat oven 300 F.
Toss tomatoes in olive oil, a sprinkling of salt, a pinch of raw sugar ( just to off set acidity of tomatoes) and a couple sprigs of thyme.
Cook for 30 to 45 minutes or until slightly charred.
Omit this step if you want 100% raw dish. Just slice and marinate tomatoes with a bit of olive oil and salt.

For Zucchini: 
Clean zucchini and crank through spiralizer.
Add to bowl and refrigerate until ready to use.
Best if spiralized no longer than an hour before serving.

For Pesto: 
Toast pumpkin seeds, cool and set aside.
Add basil and kale to food processor or blender. Pulse until uniform in size. Add pumpkin seeds and pulse again.
Slowly stream in orange juice and olive oil until desired consistency. Season with salt to taste.

To Serve: Toss zucchini with pesto, top with tomatoes. Feel free to add more veggies, goat cheese and/or protein of your choice.

This dish is a crowd pleaser all around. Kids love it with a sprinkling of parmesan, olive oil and sea salt. They will never know its not real pasta.


  • Many thanks to Black Hog Farm for the fresh goodies served at the Generation W conference.
  • Check out to find a farm near you. Many farms deliver straight to your door.

Some words:
Whatever you choose to eat or do in your life, do it well. If you truly believe it makes you healthy and happy, it will. Be well, dance and play in the kitchen. Put much love and intention into your food as you source, prepare and enjoy it.  Give thanks for the circle of life that brings our reality into existence.

All my love and many blessings from the jungle of Costa Rica,


blakely-150x150About the Author
Blakely Stein, a passionate foodie, yogini, surfer, dancer and professionally trained chef offers to change the way you view food, cooking and your health. Blakely’s food journey evolved from culinary school and working the line in the Big Apple to owning her own catering business for the the past four years. The past year she has been cooking in Costa Rica, California and Colorado. She is transitioning into offering healing, education and vitality through her vibrant and delicious food. Her enthusiasm, energy and skill in the kitchen will leave you craving more.