The founder of Choice Superfood Bar and Juicery in San Diego, California, Nastasha McKeon has always had a passion for making plant-based foods that are not only delicious, but are also incredibly nutritious. Established in 2014, Choice Juicery is popular amongst some of the world’s top athletes, celebrities, public figures and influencers for its unique take on deliciously approachable, healthy vegan eats, superfood smoothies, cold-pressed juices and more. In her new cookbook, Plant Food is Medicine (2021), McKeon discusses the impact food has on our bodies, our wellbeing and our planet, and she shares more than 100 plant-based, gluten-free recipes that are sure to tantalize the taste buds and redefine the meaning of “food is medicine.”
Natasha McKeon’s Chickpea Spinach Buddha Bowl
with Lemon Garlic Tahini Dressing
Cooking Tips:
1. When juicing, it’s a good practice to always add individual ingredients a little at a time so you can adjust to taste as you go.
2. To make the perfect smoothie, it’s important to pre-blend some of your ingredients. First blend plant-based milk, powders, mut butters, fresh produce and sweeteners. Then toss in frozen goodies. If you want some crunch, the third step is to add in a little cacao or some hemp seeds.
3. If you like to use chia seeds, they are better when soaked as they are much easier to digest and your body can then access the dense nutrients inside the seeds. Add 1½ teaspoons chia seeds to ¼ cup water for a minimum of 30 minutes up to overnight. This makes 2 ounces of chia gel.
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