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Gogi wild, New York, NY (2025)

08/20/2021

It's been a warm summer, to say the least. And while Labor Day may be within sight, we're still going to have plenty of warm days to fill with nutritious meals. If there's one perfect dish for when it's simply too hot to use the oven, it's gazpacho.

This recipe comes courtesy of Max La Manna on Instagram, where he shares vegan, low-waste recipes that always make us want to hop into our kitchens. This green gazpacho is perfect for a busy evening because it's as simple as adding the ingredients to your blender and chilling it in the fridge.

The mix of greens includes cucumbers, avocado, lime, and basil—which are ingredients you often find in a gazpacho recipe. Creamy plant-based yogurt helps bring the mix together, along with some good extra-virgin olive oil and a bit of water. One unique addition is the green ends of leeks, which add a subtle onion flavor to the mixture that you may not expect, but you'll certainly appreciate.

Cucumber Gazpacho
Serves 2 to 4

Ingredients
1 large cucumber
½ avocado
juice of ½ lime
1 tbsp. olive oil
1 leek, just the green top
2 tbsp. plant-based yogurt
Cold water (see recipe below for quantity)
2 sprigs of basil, plus stems
Salt
Black pepper
Method
Place the entire cucumber into the blender—no need to peel or remove seeds.
Blend with the remaining ingredients.
Slowly and carefully pour the water through the top of the blender (if possible). Only enough water until the consistency is smooth and creamy. If too thick, add more water.
Chill in the fridge for up to 1 hour or overnight.
Garnish with extra slices of cucumber, toasted seeds, and microgreens.

08/19/2021

One of the farmers market items that always signals the true peak of summer is the arrival of farm fresh corn. While certain processed corn products are notoriously not the most healthy, whole fresh corn is a good option for any table. "We often demonize corn since it has many byproducts used vigorously throughout our food system," registered dietitian nutritionist Carlene Thomas, RDN, says. "But the fact is, corn—as a cereal grass—is delicious and versatile."

Versatile is right: there's so many ways to use corn. But when it's in peak season, the best thing you can do it just let it shine on its own—or maybe pair it with an ingredient that highlights its flavor. Another popular summer produce option, blueberries, make an appearance in this salad alongside fresh-off-the-cob kernels. They bring antioxidants and a sweet, tart punch to the party—a perfect compliment to sweet corn. With a simple dressing, it's the type of light and refreshing summer side that's perfect at a barbecue or a picnic.

Blueberry Corn Salad
Serves 4

Ingredients
2½ cups fresh corn kernels, cut off the cob
2½ cups fresh blueberries
3 tablespoons chives, chopped
2 tablespoons Champagne vinegar
6 tablespoons grapeseed oil (Note: Feel free to use another neutral oil, like olive or avocado oil)
Salt and pepper, to taste
Method
In a salad bowl, add corn kernels, blueberries, and chives. Stir to combine.
In a circular motion around the salad bowl, pour in vinegar first, then the oil.
Lightly toss to mix flavors and ingredients.
Add salt and pepper and toss one final time.
If not serving immediately, place covered in the refrigerator. This dish is best when served cold

07/11/2021

An MD's 6 Favorite "Superw**ds" That Deserve A Spot On Your Plate

The only difference between a flower and a w**d is judgment. Isn't that how the saying goes? And according to family physician and science journalist Daphne Miller, M.D., we're judging common yard w**ds way too harshly. In fact, she says we shouldn't regard them as "garden pests" at all: We should treat them like the nutrient-dense little grasses that they are—and call them superw**ds.

"They are all delicious," Miller says on the mindbodygreen podcast. "I pick them all and put them in my salad." Below, she offers up her favorite edible superw**ds—they may be common, but they boast tons of nutrients and flavor:

1. Oxalis

Akin to a three-leaf clover, this delicate, vitamin C-rich plant has a slightly sour taste (thanks to its oxalic acid content). We should note, high amounts of oxalic acid have been linked to kidney stones, so those with a history may want to keep an eye on their intake. (And for what it's worth, other healthy greens like beet greens, turnip greens, Swiss chard, and spinach are high in oxalic acid as well).

2. Dandelion
Ever heard of dandelion greens? These tiny daisies have a natural bitter flavor that's perfect for a fresh salad or sautéed side dish, as well as vitamins A (in the easy-to-absorb beta-carotene form), K, E, and C; potassium; and fiber. See here for all the creative ways you can whip up the common yard w**d.

3. Bristly oxtongue

A rather bristly plant (hence the name), this roadside w**d can be eaten cooked or raw, depending on your flavor preferences. The leaves are rather bitter, so you might want to coat it in spices and sauté before digging in.

4. Dock w**ds
This w**d comes in many forms (curly dock, broad-leaved dock, patience dock, etc.), but it generally has a sour, lemony taste—again, thanks to oxalic acid. Feel free to toss the leaves into salads, or you can always boil or sauté them to deepen the flavor.

5. Three-cornered onion
What is a three-cornered onion, you ask? Also known as a three-cornered leek, it has flower stalks lined up in a three-cornered shape. It also has tender, crunchy stems and leaves—when crushed, these parts give off an onion-like odor and flavor. The entire plant is edible—from the bulb to the stem to the leaves—and it's a perfect fresh garnish for your salad.

6. Mallow w**ds
Also called a "cheesew**d" (as the fruits form in little cheese-like wedges), mallow is one versatile plant. You can eat it raw in a salad, stir it into soups to thicken the consistency, and you can also pick off the flowers and buds, pickle them, and use them as a substitute for capers.

The takeaway.
Perhaps this goes without saying, but you shouldn't pop just any garden w**d into your mouth without some research. Yes, there's a variety of backyard edibles you can get your hands on, but make sure that you safely I.D. the plant (or consult an expert) before consuming it.

Precautions aside, superw**ds are a worthy find: "If you think about it, they have all the characteristics you really want in a plant," Miller notes. "They're climate-resistant and perennial. They really make it through dark times because they have survived without being watered or encouraged for generations, so they really have that persistence."

07/11/2021

Trying To Cut Back On Sugar In Your Iced Coffee? Use This Healthier Sub (That Helps Your Skin Glow!)*

For coffee devotees, there's little more important in the morning than getting your perfect cup. For some that means adding a scoop of sugar, a splash of syrupy flavoring, or a packet of artificial sweetener. While these get the job done, they're not always the most nutritious option.

Might we suggest an alternative that is subtly sweet, clean, and will help your skin glow?*

A healthier option to add to your morning cup: mbg chocolate beauty & gut collagen+.
One easy way to improve your skin health is to add a collagen supplement to your routine.* Collagen supplements provide a host of beauty benefits, like supporting firm skin, strong nails, and thick hair.* Research shows that hydrolyzed collagen powders are able to be absorbed by the body (as they are broken down into smaller, more digestible amino acid peptides). Once absorbed, they are able to support your body's fibroblasts, or what makes collagen and elastin; doing so, they enhance your body's natural collagen production.*

But to go back to the morning sweet treat: If you are someone who likes to add a dash of sugar to your cold brew, mbg's chocolate beauty & gut collagen+ is excellent in coffee. Not only is the collagen powder providing you all the benefits of the above, but it's also made with premium organic cocoa powder and organic monk fruit extract.

The organic cocoa powder adds a rich, smooth (yet very subtle!) chocolate flavoring, but it's not overpowering or decadently saccharine. The beans are sourced from South America, East Africa, and the Dominican Republic; these high-quality cocoa beans have been roasted and ground to retain the highest nutritional value. This is a clean, organic, GMO-free, and delicious source of chocolate. Not to mention, cocoa powder is packed with flavanols, a special antioxidant often used in skin care.*

The organic monk fruit extract is a low-carb sweetener derived by clean, water extraction of 100% pure monk fruit, a botanical native to Asia (also known as luo han guo and "Buddha fruit"). Mogrosides, the unique compounds in monk fruit that deliver its natural sweetness, have antioxidant properties and are blood-sugar-friendly.*

We'd be remiss not to mention all of the other nutrient and botanical ingredients in mbg's powder: Along with the collagen, cocoa, and monk fruit extract, the blend is packed with the antioxidants vitamin C (read more about why that's important here), vitamin E, turmeric, and SGS; plus, hyaluronic acid, L-glutamine, and biotin. The result is a premium daily blend that will provide the tools you need for a glowing, youthful appearance.*

And it's so easy: Add one scoop to your cold brew or iced coffee, give it a proper shake or stir for even distribution, and enjoy.

07/10/2021

17 Recipes To Bookmark For Your Plastic-Free Kitchen

Cutting down on single-use plastic waste doesn't just mean bringing your own cup to the coffee shop or your own produce bags to the grocery store (though those habits are certainly helpful!). Cooking more of your own pantry staples almost ensures that you'll save some serious plastic packaging—and money, too. While making them from scratch requires a few extra raw ingredients, those are usually easy to find unwrapped in bulk bins or loose produce sections.

To ring in Plastic Free July, we rounded up some of our favorite recipes to help you reduce plastic waste in the kitchen. Grab your Mason jars and get ready to skip packaged products in favor of homemade, whole food alternatives.

Alternative milks
Alt-milks tend to lead to quite a bit of packaging waste. Such a versatile ingredient gets used up pretty quickly, and those cartons aren't always easy to recycle. To avoid them, you can make your nut milk out of nut butter in literally two minutes or follow one of these simple recipes:

How to make pea protein milk.
How to make oat milk.
How to make almond milk.
How to make macadamia milk.
Nut butters
Speaking of nut butter: It's another ingredient that's super easy to make yourself. Buy the nuts from bulk bins (bonus points for bringing your own reusable container, if your store allows) and get grinding.

Here's how to make your own nut butter, plus a few customizations to try if you want to shake things up. And in case chocolate spread is more your jam, we've got a recipe for that, too.

Breads
Don't let the thought of homemade bread daunt you! Sure, some types (like, yes, sourdough) are a little more involved, while other varieties are super simple to make at home.

Sometimes you might want a light, airy slice of ferment-y goodness, while other times a dippable flatbread or rich loaf is what will hit the spot. Either way, we have you covered:

A beginner-friendly sourdough recipe (it really can be beginner-friendly!).
A simple vegan flatbread recipe with only three ingredients.
A protein-packed flatbread recipe with only two ingredients.
A recipe for one-step paleo bread from an LA institution.
A simple rustic loaf recipe with a surprising main ingredient.
Jam
To go with that nut butter you DIY'd, you can also make healthier homemade jam super easily (the key is chia seeds). This recipe is easy to follow and comes with a list of fruits that make amazing jam every time. It's also a great method for cutting food waste, as it can use up your slightly bruised fruit.

Pickles
Pickling is another great method for using up excess produce so it doesn't get wasted—and it works on more than cucumbers. Some of our favorite things to pickle include crunchy veggies like carrots and cauliflower, as well as sweet treats like berries.

Find our guide to all things pickling here.

Canned tomatoes
Even though they usually come in glass or metal, which is easier to recycle than plastic, canned tomatoes can also be made at home to skip packaging. Starting with fresh tomatoes, you can actually make the most flavorful preserved tomatoes ever—ones that will keep in your freezer long after tomato season is over.

You can grab the recipe here (your pasta sauces will thank you).

Hummus
A wonderful snack or grain-bowl addition, hummus consistently comes in those annoyingly flimsy plastic containers. Thankfully, these hummus recipes turn out arguably better than store-bought, so it's a win-win.

A recipe for classic hummus flavor with a fermented kick.
A vibrant green hummus that uses a freezer staple.
A dessert-style hummus for nourishing your sweet tooth.
There are a lot of items we buy all packaged up in grocery stores that are deceptively simple to make a meal of at home. Ready to give it a whirl? Bookmark these delicious recipes to get you started.

Gogi wild

08/20/2021

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