Her Daily Greens

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kalegrapemelonsmo-Chispa MagazineShauna Martin was only 33 when she was diagnosed with Breast Cancer, and despite being young and

fit, aggressive chemotherapy and multiple surgeries took a serious toll on her overall health. That’s

when she took matters into her own hands, purging the toxins from her body with a raw diet and

customized juices that restored her energy and—Martin believes—may have helped her to survive both

cancer and it’s formidable treatment. As a survivor, Martin knew what she had to do next. She started a

foundation, the Pink Ribbon Cowgirls for young cancer survivors like herself, and began bottling and

selling the juice that she still drinks every day. She has gathered some famous fans along the way and

now shares her journey and recipes in her new book, Daily Greens 4-Day Cleanse: Jump-Start Your

Health, Reset Your Energy, and Look and Feel Better Than Ever.

From Shauna Martin to Chispa readers, three powerhouse recipes to kick-off your four-day cleanse.

kalegrape green JUICE

INGREDIENTS

1 cup seedless green grapes

5 to 6 kale leaves

2 to 3 romaine leaves

¼-inch piece ginger root

¼ lemon, peeled

DIRECTIONS

Wash the grapes, kale, romaine, and ginger. Run all ingredients through your juicer, scrape off foam (if

desired), and enjoy.

RawGuacamoleTaco-Chispa Magazine

raw guacamole TACOS

INGREDIENTS

Guacamole:

2 avocados

2 roma tomatoes

chopped ¼ red onion

finely chopped 1 to 2 garlic cloves

finely chopped ½ jalapeño, seeds removed

finely chopped ½ bunch of cilantro (coriander), leaves only, chopped

Juice of ½ lime

Sea salt and pepper, to taste

Dash of cayenne pepper (optional)

Tacos:

4 to 5 heart of romaine leaves

2 to 3 tbsp raw pumpkin seeds

1 cup sprouts (any kind)

DIRECTIONS

Combine avocado, tomatoes, onion, garlic, and jalapeño in a small bowl. Stir with a fork until the

avocado is chunky. Add the cilantro and lime juice, then season with salt and pepper to taste. If you like

spice, add a dash of cayenne and mix well into the guacamole. Arrange the romaine leaves on a plate,

and add a scoop of guacamole on each leaf. Top with pumpkin seeds and sprouts. To eat, fold up the

sides of the leaf like a taco, and enjoy.

HeavenlyHerbSalad_Chispa Magazine

heavenly herb SALAD

INGREDIENTS

Bowl of mixed baby greens (such as red and green romaine)

Handful of mint (6 to 7 leaves), finely chopped

Handful of basil (6 to 7 leaves), finely chopped

Handful of cilantro (coriander) leaves (from 5 to 6 stems), finely chopped

1 small avocado or ½ large avocado, diced

1 tbsp dried currants

1 tbsp roughly chopped almonds

1 tbsp almond oil

1 tsp agave nectar Juice of ½ lime

Sea salt, to taste

DIRECTIONS

Combine the mixed greens, mint, basil, and cilantro in a salad bowl and toss. Add the avocado, currants,

almonds, almond oil, agave nectar, and lime juice, and toss gently. Season with salt to taste, and enjoy.

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Paola Ramirez

Paola Ramirez

Managing Editor at Chispa Magazine
Based out of beautiful and sunny Miami, Paola Ramirez has been involved in the journalism industry for 12 years now. As one of our Managing Editors, she is our go-to-girl for fact-checking and discovering what is new and trending. Her passion of beauty, health, fitness, and fashion is what turns on her "Chispa"!

Paola Ramirez

Based out of beautiful and sunny Miami, Paola Ramirez has been involved in the journalism industry for 12 years now. As one of our Managing Editors, she is our go-to-girl for fact-checking and discovering what is new and trending. Her passion of beauty, health, fitness, and fashion is what turns on her "Chispa"!