Eat More Food with Nutrient Boot Camp

We all want to eat more food. Well at least I know I do. I relied on restricting diets to determine my health for far too long and I never achieved the results I desired. That’s the top reason I look for outdoor kitchen ideas and I shifted my food choices to prioritizing nutrient density.

How many different fruits and vegetables do you eat in a day? How many do you eat in one week? If you’re like most people you stick with what’s familiar and stay inside your food comfort zone. The average American only fits in from five to ten different plants in one week. That’s a tiny number when you think of the variety of edible plants in the world. This number could even be holding you back on optimal health.

Dr. Terry Whals puts it plainly, “the food you eat has everything to do with how well your body functions. Cellular fuel comes from the food you eat.” Even single cell in our body relies on the food we feed it. If we feed it donuts and calzones then it doesn’t have many nutrients to keep everything working. A plant-rich diet provides many of the essentials vitamins and minerals, and since each one has different compounds, it’s important to vary your consumption. An immense amount of research shows how critical plants are to the body’s functioning. Even Michael Pollan’s famous quote applies, “Eat food, Not too much. Mostly plants.”

So how do you let go of familiarity and get more plants into your life? First, step outside your safety zone and go into unfamiliar territory. Walk through the produce aisle and pick up a fruit or vegetable you’ve never had before. I still do this all the time and love the thrill of experiencing a new food. In Malaysia I was surrounded by tropical fruits like jack fruit, mangosteens and dragon fruit and I tried each.

Or you can go all in and jump into Nutrient Boot Camp! Alex of has created this challenge to get more plants into people’s lives. It will get you eating more vegetables, more fruits, spice up your meals and discover new tea blends. Alex says, “When you look at food as nutrients, making good choices becomes infinitely easier.” This is such a great perspective on food. Nutrient Boot Camp provides shopping lists for vegetables, fruits, spices and teas as well as delicious recipes for how to create whole meals. The first group begins April 1st and it’s FREE! All you have to do is join the Facebook Group and you’ll have a whole team to help you through the challenge.

Nutrient Boot Camp Includes:
Shopping Lists for Vegetables, Fruits, Spices and Teas
Daily Tracking Log
Spice Blend Recipes
Tea Combination Recipes
Recipe Directory
Daily Email with Practical Tips

I’ll be joining the Boot Camp and I’m challenged to incorporate a greater variety into my diet. But I’m most excited about the tea blends. As a coffee lover, I’m struggling with ways to make tea just as delicious. I think tea blends may be the answer. I’m already hooked on Alex’s Salted Caramel Faux-Latte made with Chai Tea. Yum!

To introduce a new vegetable, I have recently fallen for celery root. It’s exactly what it sounds like, the root of the celery plant. At first glance, it is a bit alien-like and covered in dirt. I had to shake it off into the sink before I began cutting it. It is incredibly versatile though! Chop it up for sautéing, roast it, mash it or make them into fries for dipping into homemade mayo. I like to think of it as a potato alternative. Below is my step-by-step guide for chopping celery root.

How to Chop Celery Root
step-by-step guide to chopping a celery root
Write a review
Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
  1. 1 celery root
  1. Thoroughly wash the celery root and pat dry.
  2. Using a sharp knife begin removing all of the outer skin. Compost the skin.
  3. Chop lengthwise and then cut into desired shape for sautéing or roasting.
Sparkle Kitchen
How to Chop Celery Root

How to Chop Celery RootHow to Chop Celery RootHow to Chop Celery RootIf you’re ready to spice up your meals and see how your body changes with all the added nutrients, then join the challenge and sign-up for Nutrient Boot Camp for April 1st. Devote 28 days and you can choose between 15, 20 or 25 different plants every day.

Join the Facebook Group here. I’ll see you there!

Coconut Milk Chai Latte

coconut milk chai latte
Hot chia is served for celebrations at my yoga studio. The spicy blend warms and soothes the body, a mimicking of yoga’s euphoria. It’s my version of a hot toddy, spiked with spice instead of liquor. I replaced the milk in this traditional recipe with coconut milk and to cut down on time, I used tea bags rather than blending my own spices. You can make your own chai of course. I decided to go the easy route and use the very convenient decaf chai tea bags. Danielle Walker of Against All Grain has a wonderful recipe and I encourage everyone to make it themselves at least once.

The trick to a creamy dairy-free latte is in the type of coconut milk. Fullfat canned coconut milk produces the best results. It contains the thick coconut cream that will separate from the watery part. That cream is the part to use when making this recipe. The canned light variations have a higher water to coconut milk ratio. Water is added to thin out the cream so you’re getting less coconut than if you were to use fullfat. It’s more economical to buy the fullfat and thin it yourself if you wish. I recommend going all in and choosing the cream for a delicious, rich drink and more healthy fat too.

Coconut Milk Chai Latte
Makes 4 servings. 

1 cup fullfat canned coconut milk (I like this brand)
2 cups water
1 tsp vanilla
1 tsp maple syrup
4 decaf chai tea bags (I used this)

►Heat coconut milk and water over medium high heat in a saucepan. Once it begins to simmer, reduce heat to low.
►Add tea bags and allow to steep for 5 minutes.
►Remove tea bags. Stir in vanilla and maple syrup.
►Serve hot or cold.


Chai Tea Concentrate,