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Summer Skincare with Pete's Living Greens and What Robin Eats

Proper sun protection and staying hydrated are key for Summer - and so is a diet full bright-colored fruits and vegetables!  Of all fresh produce is healthy, there is one leafy green that stands out from the rest: Cress.

We’re collaborating with Pete’s Living Greens and Robin Plotnik of What Robin Eats to bring you a plant-based recipe and giveaway to tell you about all the reasons you should eat Cress and help you feel and look your best all summer long.

Go to our Instagram page from June 21-25 to enter for a chance to win OSEA products and a two-month supply of Pete’s Living Greens cress and lettuce products!!!

Why should Pete’s Living Greens Upland Cress and Organic Watercress top your grocery list this season? Based on its nutrient-to-calorie ratio, cress is ranked highest on the nutrient scale - even more than the all-mighty kale! The peppery green contains cancer-fighting compounds, helps the body recover after intense bouts of exercise, and has a variety of vitamins including A, C, and K.

It even helps protect your skin and eyes from the bright summer sun! Cress is full of carotenoids, particularly lutein — an antioxidant that supports eye and skin health. Pete’s Living Greens Upland Cress and Organic Watercress, in fact,  are certified to contain 14.76 mg/bag of lutein. That's 127% higher antioxidant density than the USDA reported average value.

Chilled Watercress and Cucumber Soup by Robin Plotnik (@whatrobineats)

 

 

 

Ingredients:

  • 4 big handfuls of Pete’s Living Greens Watercress, washed
  • 2 medium cucumbers, peeled and cut into small chunks
  • 1 large avocado
  • 1 small clove garlic
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh mint
  • 1 tablespoons fresh dill
  • Dash of sea salt
  • Extra virgin olive oil, extra watercress, and cucumber for garnish

    Directions:

    • Combine all ingredients in a high speed blender and puree until smooth. You’ll need to scrape the sides of the blender with a silicone spatula every 30 seconds or so.
    • Chill for one hour or overnight.
    • Once chilled, serve soup topped with a drizzles of extra virgin olive oil, watercress, and cucumber slice. Enjoy!

    Robin Plotnik is a certified nutritionist and personal trainer who has a passion for a healthy lifestyle. She has worked in gyms from San Diego to New York City and now works with clients all over the country via her website, www.whatrobineats.com.

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