This is going to be a VERY exciting week on the blog, especially because we have a brand new Beauty Detox Challenge — which starts TODAY!

It’s called the Beauty Detox “Avocado Remix Challenge” and you can get all the info about it right here in this post. It runs from TODAY, Monday October 13th and lasts to Friday, October 17th.

Please remember to share your pictures and tag #beautydetoxchallenge and @_kimberlysnyder whenever you post! This is super important as it helps us easily see/find your pics! 

As you can tell by the introductory post about it, I’m really excited about this challenge — and not only because I love avocados! It’s also because this is a great way to transition into healthy eating and food adjustments for the fall season, which we are now in!

Now, let me give you some classic examples you can use for inspiration:

A Few of My Favorite Recipes Featuring Avocado

Open-Faced Avo Beauty Sandwich

Ingredients:

• 1 slice gluten-free millet or other gluten-free type of bread,  lightly toasted
• ½ avocado, sliced
• Stone ground mustard
• 2-3 thin tomato slices
• Clover sprouts
• Cayenne pepper
• Celtic sea salt (optional)
• Probiotic & Enzyme Salad (or raw sauerkruat)

Instructions:

Be sure to toast the bread lightly, then spread on the mustard, avocado and tomato, and sprinkle with cayenne pepper and Celtic sea salt to your desired taste. Top with clover sprouts and some Probiotic & Enzyme Salad, and you have a delicious (gluten-free) sandwich to enjoy! I love this in a pinch for dinner, and if I’m really hungry I’ll make two of them.

Ananda Burrito

Sea veggies are especially beautifying to add into your diet, with minerals, including many trace minerals, and B vitamins.  This is a very easy meal I have whipped up over the year countless times. Be sure to stock nori wrappers in your cupboard, and always buy a few avocados when you’re at the store. That way, in a bind, you always have this easy reicpe at your disposal!

Ingredients:

Dressing

• 1 Tbs. organic Dijon mustard
• 1 tsp. fresh lemon juice
• ½ tsp. nutritional yeast
• Black pepper to taste
• Celtic or Himalayan sea salt, to taste (optional)

Base Mixture:

• 1 cup of diced celery (about 2 long stalks)
• ⅓ cup diced white onion
• ⅓ cup chopped parsley
• 1 avocado
• Nori wrappers (available at a health market or online, preferably untested) or gluten-free tortilla (made of brown rice, teff, etc.)

Instructions:

Mix the dressing of the mustard, lemon juice and nutritional yeast together in a medium bowl and sit to the side. Dice the onion, celery and parsley, and add to the dressing bowl. Mix everything together very well. Season with black pepper and a little bit of sea salt (optional) to suit your taste. Cut an avocado lengthwise and remove pit. Scoop out the flesh and cut in lengthwise strips. Lay a nori wrapper or the tortilla flat on a plate, and lay some avocado strips right down the center (the long way), avoiding a few inches from the top and bottom. Next spoon some of the mixture from the bowl on top of the avocado strips. Top with any add-ons you like. Wrap up as you would a burrito, by folding the bottom end up then wrapping the sides towards the middle. Hold in your hands so all the folds are held securely in place.

Quinoa, Avocado, and Corn Salad Recipe

Ingredients:

Base

• Raw kernels of 2 organic ears of corn, shaved right from cob
• 2 avocados, sliced and cut into 1” pieces
• 1½ cups dry quinoa, soaked overnight and rinsed well
• 3 Tbs. red onion, finely chopped

Dressing

• 1 Tbs. lemon juice
• 1 Tbs. olive oil
• 2 Tbs. low-sodium tamari
• 1 Tbs. raw apple cider or brown rice vinegar

Instructions:

In a saucepan place 2 cups of water and bring to a boil. Reduce heat and add the quinoa to the hot water, and simmer until the water is absorbed and the grains become translucent soft (about 10-15 minutes). Pour through a strainer and set to the side in a bowl. Whisk the dressing ingredients together in a bowl. Shave the kernels of raw corn right off the cob with a large knife, and add to the quinoa along with the avocadoes and chopped onion. Mix well.
Pour the dressing on top of the mixture and mix well again. Enjoy this yummy dish with relish!

The Skin-Plumping Smoothie

While I don’t usually add oils straight into smoothies (I prefer to cook with them in strict moderation, if I do use them), I designed this smoothie for Good Day LA, for very dry-skinned beauties living out in California. If you’re feeling your skin is getting a bit more dry as we go into fall and winter, give this one a go!

Ingredients:

• ½ frozen Acai smoothie packet
• 1 ½ cups of coconut water
• ½ cup of unsweetened almond milk
• ½ avocado
• 1 tsp. coconut oil/butter

Instructions: Simply blend and enjoy!

Dreamy Creamy Avocado Dressing

Serves: 3-4

• 1 Avocado
• 1 small clove of garlic
• 1/4 cup filtered water
• 1 Tbs. fresh dill
• 1/2 tsp. raw honey or ¼ tsp. stevia
• 1/2 tsp. sea salt
• 2 Tbs. fresh lemon juice

Instructions:

Cut the avocado in half, peel and chop into small pieces and put into blender. Add the rest of the ingredients and blend until creamy and smooth. Can be used as a salad dressing or even a dip for vegetable sticks.

Get Started with the Avocado Challenge Today!

I’m excited for you to join us in the challenge! And to see your creative and every day uses for avocado. Be sure you get your serving of avocado in each day, and take a picture so that others can see it and be inspired.

Remember to use the hash tag #beautydetoxchallenge and tag me @_kimberlysnyder so that we can easily see what you post. Seeing all the pictures shared each day is big part of the fun!

We will be doing daily flipagrams on Instagram, and at the end of the challenge we’ll feature many of the best pictures that get shared in one beautiful post.

See you on Instagram, Twitter and Facebook, and back here as well (we have a great info post tomorrow coming for you).

Namaste,

Kimberly