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Green Goddess Smoothie

A refreshing and energizing smoothie made special with the addition of fragrant basil.


  • ½ cup loosely packed Nude Living Basil leaves
  • 2 cups cubed Seedless Cucumber
  • ½ cup of Nude Special Microgreen mix
  • 2 cups chopped apples
  • 2 cups almond milk or milk
  • 2 cups ice
  • 1 cup ripe avocado
  • 4 tbsp. honey or maple syrup
  • 1 tbsp. fresh peeled ginger


Place all ingredients in a high powered blender and blend until smooth. Garnish with basil and cucumber slices to serve.

Servings : 3-4 Persons.

Fresh Arugula and Thyme Salad

This elegant salad is a perfect accompaniment to grilled poultry. The freshness of our arugula produces a salad that looks and tastes amazing, especially with the beautiful, tart cranberry vinaigrette and toasted pecans.

In a large bowl or on a platter add:

  • 3 packs fresh Nude, Living Arugula and Thyme, leaves washed and dried
  • Mini Cucumbers, sliced
  • 1/4 cup toasted pecans
  • 1/4 cup fresh cranberries, sliced in half
  • 1/3 cup crumbled goat cheese

Cranberry Vinaigrette:

Combine these ingredients in a small bowl and whisk:

  • 2 tbs. Dijon mustard
  • 1 tbs. cranberry sauce
  • 1/2 tsp. salt
  • 1/2 tsp. ground pepper
  • 1/4 cup red wine vinegar

Slowly drizzle while whisking until thickened:

  • 2/3 cup extra-virgin olive oil


- Sample and adjust seasoning to taste

- In a large bowl, toss salad with dressing, a little at a time until desired taste. Add crumbled goat cheese and serve.

Servings : 3-4 Persons.

Lettuce Bowls

These Asian inspired lettuce bowls taste as good as they look. Don’t be afraid to eat them with your hands! Or use a knife and fork.


  • 8-10 Nude Living Lettuce leaves
  • ½ cup red and yellow Sweet Bell
  • Pepper each, julienned
  • 2 cups fresh shiitake mushrooms, sliced
  • 2 tsp. garlic, minced
  • 1 tbsp. olive oil
  • ½ cup water chestnuts, chopped
  • 2 cups cooked quinoa
  • ¼ cup orange juice
  • 2 tbsp. hoisin sauce
  • 1 tbsp. peanut butter
  • 1 tbsp. soy sauce
  • ½ tsp. sesame oil
  • ¼ cup green onion,
  • julienned
  • ¼ cup peanuts, crushedr


- In a large non-stick pan over high heat, sauté mushrooms with garlic and oil for 1-2 minutes; add peppers and water chestnuts and cook until tender crisp.

- Add quinoa, orange juice, hoisin, peanut butter, soy and sesame oil. Stirring frequently, cook until heated through

- Spoon about ¼ cup filling onto each lettuce leaf and top with green onion and peanuts. Serve immediately.

Servings : 8-10 Persons.