If you are what you eat, then Sakara founders Danielle Duboise and Whitney Tingle are just as double tap–worthy as their Instagram-approved nutrition program. Raised in Sedona, Arizona, the childhood friends have hair so healthy and complexions so clear, it’s easy to be evangelized by their Manhattan-based meal-delivery service, which launched in 2011 to commodify the nourishing benefits of a no–refined sugar, dairy-free, vegetarian diet.
“We wanted to help people understand that eating really well doesn’t have to be torturous,” explains Duboise, 32, whose complicated relationship with food led her to study nutrition science before teaming up with Tingle, 33, a Wall Street alum. As buzz around their colorful daily menus—created in consultation with a science and advisory board that includes renowned functional medicine doctor Robin Berzin, M.D.—quickly spread, so did their delivery zone: Sakara now ships to 48 states and added a line of chocolate probiotics and sleep-aiding teas to its brand in 2015.
Next up for Duboise and Tingle: Eat Clean, Play Dirty: Recipes for a Body and Life You Love (Abrams), a 240-page primer, out next month, dedicated to living the #sakaralife. “People are ready to take their health into their own hands,” Tingle says of the impetus behind the cookbook, which is filled with favorites like the Sexiest Salad in New York City, a mix of berries and greens. New to their repertoire? Glow-enhancing cocktails (think ginger kombucha mules) and superfood desserts. “There’s no ‘no list,’ ” adds Duboise. There is, however, a whole lot of yes.
Below, three recipes for looking—and feeling!—your best, just in time for spring.
Superfood Pancakes With Chia-Berry Compote and Lemon-Cashew Crème
For the chia-berry compote:
1 cup raspberries
1 cup strawberries, hulled
1 tablespoon raw honey
1⁄3 cup chia seeds
For the lemon-cashew crème:
1 cup raw cashews, soaked overnight and drained
1 tablespoon coconut oil
1 tablespoon maple syrup
1 teaspoon pure vanilla extract
Zest of 1 lemon
For the pancakes:
1⁄4 cup ground flaxseed meal
1 3⁄4 cups buckwheat or gluten-free flour
3 teaspoons baking powder
1⁄4 teaspoon baking soda
1⁄2 cup cashew or almond milk
3 tablespoons coconut oil
Make the chia-berry compote: In a food processor, combine the raspberries and strawberries and pulse until chunky. Transfer to a small saucepan over low heat. Add the honey and simmer until the sauce thickens, about 5 minutes. Remove from the heat, stir in the chia seeds, and allow the mixture to cool.
Make the lemon cashew crème: In a food processor, combine all the ingredients and blend until smooth. Set aside.
Make the pancakes: Make a flax egg by mixing together the flaxseed meal with 1 1⁄4 cups of water. Let the mixture sit until thickened, about 2 minutes.
In a large bowl, combine the flour, baking powder, and baking soda and whisk together. Pour in the milk and flax egg and stir until the batter is completely smooth.
Youth + Beauty Salad
For the pumpkin seed and lemon dressing:
1⁄4 cup fresh lemon juice
1⁄2 cup raw pumpkin seed oil
1 teaspoon grated fresh ginger
2 cloves garlic, minced
Himalayan salt and freshly ground black pepper
For the salad:
1 head romaine lettuce, or your favorite gem variety, chopped into 1-inch strips
1 large beet, sliced into matchsticks
1 cucumber, sliced into matchsticks
4 small carrots, sliced into matchsticks
8 radishes, sliced into matchsticks
2 bunches fresh mint, leaves picked
1 cup pomegranate seeds
1⁄4 cup raw pumpkin seeds
1⁄4 cup sunflower seeds
1⁄4 cup hemp seeds
Make the dressing: In a blender, combine all the ingredients with a pinch of salt and a couple of cracks of pepper and blend until smooth. Season with more salt and pepper to taste.
Make the salad: Divide the lettuce among 4 large or 6 medium salad bowls. Top with the beet, cucumber, carrots, and radishes, then with the mint and pomegranate seeds.
In a small bowl, combine the pumpkin, sunflower, and hemp seeds and sprinkle the mixture over the top of each bowl. Finish off the salads with a drizzle of dressing.
For the pickled chiles:
2 serrano chiles, seeded and thinly sliced
1⁄4 cup brown rice vinegar
2 tablespoons maple syrup
For the stir-fry:
1⁄4 cup almond butter
4 cloves garlic, minced
1 tablespoon tamari soy sauce 2 limes
Zest and juice of 2 limes
3 tablespoons sunflower oil
1 small red onion, sliced
1 large head broccoli, chopped into bite-size florets
1⁄2 small head purple cabbage, shredded (about 2 cups)
2 tablespoons minced or grated fresh ginger
3 cups cooked quinoa
2 large carrots, grated
4 cups spinach
1 small bunch fresh cilantro, leaves roughly chopped
4 scallions (white and green parts), thinly sliced
Make the pickled chiles: In a small pot, bring the chiles, vinegar, and maple syrup to a boil. Remove from the heat and let the chiles sit for at least 5 minutes or overnight. Store the pickled chiles in the fridge in their pickling liquid for up to 1 month.
Make the stir-fry: In a medium bowl, whisk together the almond butter, garlic, tamari, lime zest and juice, and 1⁄4 cup of water.
In a large skillet, heat 2 tablespoons of the oil over high heat. Sauté the onion until just soft, about 1 minute. Add the broccoli to the pan in an even layer and let it sear, without stirring, for 2 minutes. Give the mixture a toss and continue cooking for another 5 minutes, stirring occasionally to avoid burning (though some charring is okay!). Add the remaining 1 tablespoon of oil, along with the cabbage and ginger. Cook until just tender, while stirring, about 3 minutes. Add the quinoa and cook for 2 minutes to lightly toast it, then stir in the almond butter mixture. Fold in the grated carrots and spinach and cook, while stirring, until the spinach has just wilted, about 2 minutes. Remove the pan from the heat, taste, and season with salt, if desired. Divide the stir-fry among 4 bowls and sprinkle with the cilantro, scallions, and pickled chiles strained from their liquid.