While at a health food store in Malibu, CA this week, I had the fortune opportunity to chat with Sun Chlorella’s rep, Nicola. When I saw here what I was touting, I just had to stop her and confess that of all the supplements I’ve ever taken, I’ve found the most spectacular results from Sun Chlorella. I was aware that it was grown in huge vats, but Nicola informed me further on how the company crushes the cell walls of their chlorella for digestibility.

Super high in chlorophyll, chlorella is the best overall detoxifier I’ve ever encountered. The amino acids in it, are a fantastic substitute for animal protein. In fact, chlorella is such a powerful and efficient nutrient, we’d probably be more helpful to starving peoples if we sent them chlorella instead of rice,

Because chlorella is an adaptogen, it’s powerful nutrients and detoxifying power go to the sites of the body where they are needed most. My experience is that after taking it for about 6 weeks, eyes and skin are sparkling, which is an excellent indicator that the body is thoroughly purified.

Quick Strawberry Rhubarb Tart

With very little added sugar and the tartness of rhubarb, this fruity tart exactly that––tart! Sweeten it up a la mode with vanilla ice cream or simply enjoy it’s snappy flavor.

1 t butter
6 -8 squares puff pastry
2 cups strawberries halved
2 cups rhubarb sliced
1 t tapioca starch
1 T turbinado
1 T black strap molasses
2 T lemon juice
¼ t nutmeg
¼ t. cinnamon
¼ t salt
¼ t black pepper
1 t vanilla extract

Lightly coat a baking dish with butter. Then cover the bottom of it with puff pastry. Bake at 350º until golden. Allow to cool a bit.

Cut rhubarb on diagonal into ½” slices. Add to pot with turbinado. Cover and cook on low heat for 10 minutes to soften. Stir occasionally.

Trim green ends of strawberries and cut in half or quarters to equal 2 cups. Add to softened rhubarb with remainder of ingredients. Mix thoroughly. Spread mixture evenly on top of crisp puffed pastry and top with remaining raw puff pastry squares. Fold seams into a decorative design and perforate with 3 or 4 holes with a paring knife to release steam.

Bake for 40 minutes at 350º or until golden brown. Remove from oven and allow to cool thoroughly. Serve with a drizzle of pomegranate or vanilla ice cream.

Part of the key to sticking to a diet, is that it has to satiate. Chicken breast is a great part of a diet designed to reduce weight, but they are so low in fat, they can be chalky and dry. Follow these 3 steps that add moisture, not fat. They guarantee moist, juicy chicken breasts every time!

1. Brine As soon as you get it home, rinse it and soak it in salt water until cooking.

2. Use a splash of white wine and fresh herbs to add lots of flavor. I used sprigs of mint, lemon verbena, tarragon and basil freshly clipped from my garden.

3. Cook on a very low temperature and with a lid to trap moisture. That means 250º in the oven or super low flame under your skillet. It will take longer at this temperature, but you can set it up and walk away. Cut with a sharp knife in the thickest part. As soon as the pink is gone, its done. Remember not to overcook it even at this low temperature and to remove it from the hot pan or baking dish or it will continue to cook. Cooking time will depend on your oven and thickness of the chicken breast, but expect about 60 minutes.