Another Foodie Friday, another nutrient-rich rocket ship to blast you into your weekend. Fueling your body with whole, plant foods that support your immunity and promote overall health is one of the keys to transforming how you feel from the inside out. When you focus less on restricting yourself and more on filling up on whole, plant foods, you are more likely to feel satisfied with a variety of real food (rich in fiber, antioxidants, phytonutrients) and less likely to binge on highly processed foods (nutrient-poor and likely full of refined oil, flour and sugar).

For those of you who need a refresher, take a look back on some of my tips from Eat the Rainbow.  This may provide you with the extra reassurance you need to get the ball rolling, and remind you of the awesome power of food. Cheers!



Vegan, gluten-free, dairy-free, oil-free

Recipe by Jentry Lee Hull

Yields ~2 servings



  • 1 bunch curly kale (purple or green), removed from stems and chiffonade (bunch and thinly slice) or torn into bite-sized pieces
  • 1 ½ ripe avocados, 1 for massaging kale and ½ for topping
  • juice from ½ lemon
  • juice from ½ orange
  • 1 Tbsp. apple cider vinegar
  • pinch of pink Himalayan salt
  • pinch of ground turmeric
  • 1 Tbsp. nutritional yeast, optional
  • 2-3 carrots, peeled into thin, curly strips
  • 1 Tbsp. pomegranate seeds
  • 3-4 thin slices of watermelon radish
  • Roasted purple sweet potato, sliced (recipe below)
  • Salt and pepper, to taste


  • De-stem kale and chiffonade or tear into small, bite-sized pieces.
  • Rinse and drain using a salad spinner.
  • Combine prepared kale in a large mixing bowl with 1 avocado, orange and lemon juice, apple cider vinegar, pinch of salt, pinch of turmeric, and nutritional yeast.
  • Using clean hands, massage ingredients into kale leaves for about 1 minute or until kale becomes bright green and fragrant. By gently massaging the kale, you are breaking down the cell walls and releasing Chlorophyll , turning tough, bitter kale into sweet, tender kale!
  • Incorporate kale with veggies, toss mixture, top with avocado, and set aside in fridge until ready to serve.



Vegan, gluten-free, dairy-free

Recipe by Jentry Lee Hull



  • 1 large or 2 medium purple sweet potatoes*
  • 1-2 tsp. avocado oil, optional
  • Pink Himalayan salt


  • Preheat oven to 450°
  • Line baking sheet with parchment paper.
  • Scrub and rinse sweet potato(es). Keep skin on.
  • Cut width-wise into thin, circular discs.
  • Toss with oil and salt to evenly coat.
  • Transfer to lined baking sheet and roast for 8 minutes. Flip and roast for another 6-8 minutes, or until edges are crisp and center is tender.
  • Remove from heat and serve warm.



  • If you can’t find purple sweet potatoes, feel free to use any variety of sweet potato or yam you enjoy. They’re all delicious and so good for you!
  • Baking time may vary, depending on your oven, so keep an eye on your potatoes and be careful not to burn.


Thrive on,

Coach Jentry