| OWL Venice
What's the best thing about doing an OWL Reset Cleanse? You can still eat food that supports your body while it rests and repairs itself. Each cleanse program comes with a list of approved foods that won't overwhelm your digestive system, so that you can continue to heal without going hungry. Ingredients like select cooked veggies and greens, fruits, proteins, and more will help nourish your body and leave you feeling energetic and satisfied, not depleted.
Each of the following recipes include approved foods that are perfect for you to enjoy while on your 4-Day Reset Cleanse.
Matcha Chia Pudding
Servings: 1 chia pudding
- ½ tsp OWL Venice Matcha Powder
- ¾ cup Matcha Mylkshake
- 1 tbsp monk fruit sweetener (optional, or use sweetener of choice)
- 3 Tbsp white chia seeds
- ½ tsp vanilla extract or powder
- ⅓ cup fresh berries
- In a jar or small bowl mix together the chia seeds, matcha powder and chia seeds.
- Pour in the matcha mylkshake and vanilla. Let soak overnight or set aside for 1-2 hours until the chia seed pudding thickens. Top with fresh berries.
Servings: 1 serving
- 4 cups of kale
- 1 tbsp olive oil
- ¼ tsp maldon sea salt
- ½ lemon *juiced*
- Heat a skillet over medium-high heat. Pour in the olive oil. Add in the kale and saute for 3-4 minutes until the kale is wilted. Season with salt.
- Serve with a squeeze of lemon.
Roasted Sweet Potatoes
Servings: 1 serving
- 1 sweet potato
- ½ Tbsp olive oil
- ¼ tsp sea salt + pepper (optional) to taste
- 2 Tbsp freshly chopped parsley
- Preheat the oven to 425 F. Cut the sweet potatoes into circles and add these to a roasting pan. Drizzle with olive oil and season with salt and pepper.
- Roast the sweet potatoes for 25 minutes. Serve the sweet potatoes with fresh parsley and a drizzle of olive oil if desired.
Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!
In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.
Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.