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Mini Watermelon, Feta and Mint Skewers

by Arielle J on September 2, 2014


watermelon mint feta skewers by bewellwitharielle.com

watermelon feta and mint skewers by bewellwitharielle.com

watermelon mint feta salad

watermelon mint feta salad

Mini Watermelon, Feta and Mint Skewers
Ingredients:

Watermelon, cubed
Feta cheese, cubed (goat or sheep)
Mint

Directions:
Place cube of watermelon onto tray
Place feta cube on top
Place mint on top
Stick skewer (or pretty toothpick) inside

Enjoy!

be well,

arielle

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Kale Caprese Pizzettes

by Arielle J on September 2, 2014


Kale Caprese Pizettes

Kale Caprese Pizettes

Kale Caprese Pizettes

Kale Caprese Pizettes

 

be well with arielle setting up at fashionable hostess

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Kale Caprese Salad

 

Kale Caprese Pizzettes
Ingredients:
kale, diced or ripped up into little pieces
cherry tomatoes (yellow and red), diced
mozzarella, diced
olive oil
sea salt
brown rice or sprouted grain tortillas

Directions:
1. Preheat oven to broil
2. On parchment paper (or tin foil), put a tiny bit of oil.
3. Slice tortillas into large triangles and then place onto parchment paper.
4. Broil on high for approx 5 minutes on each side, or until brown and crispy (it will prevent them from becoming soggy)
5. When tortillas crisps are ready, place onto a plate. Add some kale on top, then add a little bit of mozzarella and tomato to each piece. Sprinkle a 1/4 tsp of olive oil and a dash of sea salt onto each one.
6. Voila!

For a similar version but a cute way to serve – in a martini glass, click here for these Kale Pizzette Cups.

Kale Caprese Pizettes
Also, click here for a recipe for Melted Kale Margherita Pizza!

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Kale Caprese Pizzette Cups

by Arielle J on September 2, 2014


Kale Caprese Pizettes

 

Kale Caprese Pizettes

Kale Caprese Pizettes

 

 

Kale Caprese Pizzette Cups
Ingredients:
kale, diced or ripped up into little pieces
cherry tomatoes (yellow and red), diced
mozzarella, diced
olive oil
sea salt
small brown rice or sprouted grain tortillas
muffin tin

Directions:
1. Preheat oven to broil
2. Put a little bit of olive oil in each muffin tin so tortillas dont stick
3. Place a stack of mini tortillas on a cutting board. Using your knife cut from the middle of the round tortilla until the edge.
4. pick up one tortilla and with two hands, take both cut edges and move your hands closer to together until a “cone” forms.
5. Place “cone” into muffin cup.
6. When tortillas crisps are ready, let cook then place one into a martini glass. Add some kale into it, then add a little bit of mozzarella and tomato to each piece. Sprinkle a 1/4 tsp of olive oil and a dash of sea salt onto each one.
6. Voila!

For a similar version but a flatter alternative, like a thin crust pizzette, click here.
Also, click here for a recipe for Melted Kale Margherita Pizza!

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Zucchini Bites with Pistachio Pesto and Honey Drizzle

by Arielle J on September 2, 2014


Zucchini Bites with Pistachio Pesto and Drizzled Honey

I served these Zucchini Bites with Pistachio Pesto & Honey Drizzle
at my “Summer Cooking 101″ party the other
night and they were the perfect little
appetizers/ hors d’oeuvres!

Light, crisp and such a delicious blend of salty and sweet.

Zucchini Rounds with Pistachio Pesto and a Honey Drizzle
Ingredients
Yellow and green zucchini, sliced approx 1/2 cm thick
1 cup basil
½ cup pistachios
½ cup olive oil
1 garlic clove
1 tsp lemon, juice
¼ tsp real salt
Drizzle raw honey

Directions:
1. Blend in all ingredients (expect for honey) in blender
2. Spread pesto evenly onto zucchini rounds
3. Drizzle a dollop of honey on top


Zucchini Bites with Pistachio Pesto and Drizzled Honey

Zucchini Bites with Pistachio Pesto and Drizzled Honey

Zucchini Bites with Pistachio Pesto and Drizzled Honey

ENjoy!

be well,

arielle

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Peach Sangria Fruit Salad

by Arielle J on September 2, 2014

peach sangria fruit salad
peach sangria fruit salad made by bewellwitharielle.com arielle haspel

peach sangria fruit salad made by bewellwitharielle.com arielle haspel

This Peach Sangria Fruit Salad, debuted on my Glamour.com
“Treat Yourself” Series is really just the perfect summertime dessert
(AND healthy way to get a buzz)! Eat it as a snack at the beach or place
in a bowl and serve while entertaining at a Summer party!

It’s so so simple to make, so pretty and so delicious.

I served it last week at my Summer Cooking 101 Class and it was a huge hit!
Takes literally 20 seconds to make it, once all of the peaches are sliced.

Enjoy!

Peach Sangria Fruit Salad

Serves 4

Ingredients:
2 yellow peaches
2 white peaches
1/4 cup raspberries
1 tbsp. almonds
1/2 cup white wine

Directions
-slice peaches
-add almonds and berries
-add wine

 

Watch me make it on my Glamour.com series here:

For another favorite Summer time treat, check out my Chocolate-chip Cookie Ice-cream Sandwiches.

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Summer Cooking 101: Recipe Recap

by Arielle J on September 2, 2014

amanda fashionable hostess and arielle haspel of bewellwitharielle.com at summer cooking event

Last week, my good friend, Amanda from Fashionablehostess.com
hosted a Summer Cooking 101 event for me at her house to celebrate the launch of my
cooking series on Glamour.com!

Here’s the invite she sent out:

summer cooking 101 invite

She recently moved and when I stepped into her apartment,
I knew that we needed to host an event together there,

She has the the most impeccable taste and her kitchen, especially, is just too pretty not to utilize!

We invited some well-known beauty and fashion bloggers
and I made some delicious summery recipes AND
even gave a mini cooking class!

To start, Amanda served the cutest Mini Champagne Bottles by Le Grand Courtage.

Le Grand Cortage at Bewellwitharielle and FashionableHostess Party

Le Grand Cortage at Bewellwitharielle and FashionableHostess Party

Le Grand Cortage at Bewellwitharielle and FashionableHostess Party

Um…notice anything interesting? My friend, Julia from Lemonstripes.com and I wore THE SAME EXACT top
iloveme ring!

le grand courtage champgne bottles with julia from lemonstripes.com

Tip: Always have little treats to nosh on so when guests arrive and you haven’t served the food yet, they have something to keep their stomaches from rumbling.

At this event, I served Banana Chips, Jack Fruit Chips and my Maple Sesame Cashews - one of my favorite party appetizers. (How pretty are Amanda’s bowls?!)

appetizers by arielle haspel

To complement my delicious, light and fresh dishes, Amanda had refreshing
wine pairings to pair with the clean eats by Santa Margherita.

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Santa Margherita wine at Be well with Arielle and Fashionable Hostess event

First, Amanda welcomed everyone (she’s an amazing hostess), I thanked her for having impeccable taste and hosting!

bewellwitharielle and fashionable hostess event
And then she showed a little preview of one of my 
Glamour.com cooking videos to kick off the night.

Arielle of bewellwitharielle.com cooking class

bewellwitharielle and fashionable hostess event

After the preview, we got to the fun part – cooking class and noshing on the deliciousness!
Katie from MeyersStyles helped measure out the ingredients for the Pistachio Pesto.

be well with arielle cooking class hosted by fashionable hostess

Arielle of bewellwitharielle.com cooking class

Katie from Katie’s Bliss learned my trick to cutting peaches and
Lindsey from Caviar Taste Tuna Fish Wallet learned how to chop without
slicing off her well-manicured nails!

Arielle of bewellwitharielle.com cooking class

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Here is a taste of everything that I served!

From my cooking series, my famous Peach Sangria Fruit Salad - a light, refreshing summertime dessert
(AND healthy way to get a buzz)! Peaches are in season in NY and they’re a summertime favorite, so it’s a great addition to a summer bbq of summer event – and just so easy to make.

peach sangria fruit salad made by bewellwitharielle.com arielle haspel

peach sangria fruit salad made by bewellwitharielle.com arielle haspel

For another light bite, I wanted to serve something filling, yet tasty and refreshing.

Zucchini is in season in NY, so I bought a mix of green and yellow summer zucchini and made a fresh pistachio pesto to go with it – a taste off of traditional Pine Nut Pesto and another alternative to my Almond Pesto!

So I made Zucchini Bites with Pistachio Pesto and Honey Drizzle.

Zucchini Bites with Pistachio Pesto and Drizzled Honey

Zucchini Bites with Pistachio Pesto and Drizzled Honey

Zucchini Bites with Pistachio Pesto and Drizzled Honey

Zucchini Bites with Pistachio Pesto and Drizzled Honey

Tomatoes are also in season at the New York Farmers Market – not just red tomatoes, yellow beauties.

Instead of making a boring caprese salad (typically just tomatoes, onions, mozzarella, olive oil and balsamic vinaigrette),

I made healthy “Kale Caprese Pizzettess” – a cute appetizer of thin crust pizzas and “Kale Caprese Cups” - a version of the same pizzas, but displayed in martini glasses!

Made these with brown rice tortillas, kale, fresh mozzarella and tomatoes in a light Italian vinaigrette and the guests loved them!

Kale Caprese Pizettes

Kale Caprese Pizettes

Kale Caprese Pizettes

Kale Caprese Pizettes

Kale Caprese Pizettes

Kale Caprese Pizettes

be well with arielle setting up at fashionable hostess

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Hostessing Tip: always make extra of everything! Instead of making extra pizzettes, I decided to just serve the caprese on top of kale.

Kale Caprese Salad

Then, I made Watermelon, Feta and Mint Skewers.

I wanted to serve another light, refreshing bite, but something a little filling…and of course, something that looked cute! A lot of people steer clear of dairy because of the lactose, which makes their stomach ache, cramp or bloat.  To prevent any bloating at the party, I bought local sheep’s milk feta cheese, which has less lactose than cow’s milk feta! These skewers are so easy to make: just cube up some watermelon, add a cube of feta and a mint leaf, stick them into a cute skewer or umbrella toothpick and voila!

watermelon mint feta skewers by bewellwitharielle.com

watermelon feta and mint skewers by bewellwitharielle.com

Again, I didn’t want anyone to get hungry, so in addition to the skewers, I put out a bowl of the skewers in salad form – another great party appetizer to serve during the summer.

watermelon mint feta salad

watermelon mint feta salad

 When I entertain, I ALWAYS have the guests part with something
and I always think, home-made is best.

I found these cute mini mason jars
and packed them up with some home-made Maple Sesame Cashews. A cute little thank you
to for our guests to “treat themselves” on the way home!

mason jars with maple sesame cashews by bewellwitharielle.com

 Amanda, thank you again for letting me cook up a storm in your gorgeous apartment!

For more cooking and hostessing tips, check out my cooking series on glamour.com.

Until my next event…treat yourself and be well!

xo

be well,

arielle

treat yourself glamour magazine be well with arielle

 

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Peach Picking + Peaches n’ Cream Tarts

by Arielle J on August 27, 2014

trip to the farm arielle haspel and peach pie puffs

Last week, my husband went on a golf trip with his friends, so I decided to go peach picking with my sister,
brother-in-law and cute nephews!
To our surprise, the farm not only had peaches,
but blackberries, raspberries, tomatoes and lettuce – yum!
Here is a recap of our trip in photos…and below is my recipe
for Peaches n’ Cream Tarts.

trip to the farm arielle haspel and peach pie puffs

trip to the farm arielle haspel and peach pie puffs

trip to the farm arielle haspel and peach pie puffs

trip to the farm arielle haspel and peach pie puffs

trip to the farm arielle haspel and peach pie puffs

trip to the farm arielle haspel and peach pie puffs

trip to the farm arielle haspel and peach pie puffs

trip to the farm arielle haspel and peach pie puffs

trip to the farm arielle haspel and peach pie puffs

trip to the farm arielle haspel and peach pie puffs

trip to the farm arielle haspel and peach pie puffs


trip to the farm arielle haspel and peach pie puffs

trip to the farm arielle haspel and peach pie puffs

trip to the farm arielle haspel and peach pie puffs

trip to the farm arielle haspel and peach pie puffs

trip to the farm arielle haspel and peach pie puffs

trip to the farm arielle haspel and peach pie puffs

trip to the farm arielle haspel and peach pie puffs

trip to the farm arielle haspel and peach pie puffs

trip to the farm arielle haspel and peach pie puffs

With all of our fresh peaches,
I needed to come up with a simple recipe,
easy enough for my 3.5 year old nephew to
help with AND that incorporated the ingredients
my sister had on hand in her apartment!

SO I made: Peaches n’ Cream Tarts.

They ended up
turning out to be DELICIOUS and super easy to make!

Healthy enough for the kids..and you..for breakfast,
lunch and dinner.


trip to the farm arielle haspel and peach pie puffs

peaches n cream tarts

trip to the farm arielle haspel and peach pie puffs

Peaches n’ Cream Tarts

CRUST:
Ingredients:
2 cups almond meal
2 cups sunflower seeds
1/4 cup maple syrup
1 tbs coconut oil (plus, 1 tsp for oiling the muffin tin)
1 tbs vanilla extract
sprinkle cinnamon
sprinkle sea salt

Directions:
1. Preheat oven to 350 degrees F
2. Put all ingredients in blender or food processor and blend until mixed well
3. Oil up a muffin tin with a little coconut oil
4. Place a spoonful of the crust mixture in the muffin tin and using your fingers, spread the mixture upwards on the tin, making a cup.
5. Place in oven for approx 12 minutes or until crispy.
Let cool.

CREAM FILLING:
Ingredients:
1 cup coconut butter
1 cup almond milk
1 cup pumpkin seeds
3 cups peaches, sliced (about 5 peaches)
1 tbs vanilla

Directions:
1. Blend up in ingredients in blender or food processor
2. When cups are crispy and cooled, pour in “cream” into each cup.
3. Top with some peach slices, a raspberry, a mint leaf, coconut flakes and a little sprinkle of cinnamon.
voila!

Be creative. Be Sweet. Be well.

xo
be well,
arielle

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Chopped Italian Kale Salad

by Arielle J on August 26, 2014

chopped italian kale salad

Last week at my Sunset Yoga: Tadasanas and Tapas Event
with Danielle Tafeen of Provita Living,
I served this colorful, italian-esque farm-fresh salad for my guests.

So easy to make, really pretty and full of phytonutrients.

Chopped Kale Salad with Tomatoes and Olives
Ingredients:
-1 bag, chopped Kale
-5 cups Farmer’s market colorful cherry red, yellow and green tomatoes
-1 can sliced black olives
Simple Mustard Vinaigrette

Directions:
1. Place kale in bowl
2. Place tomatoes on top of kale
3. Place olives on top
4. Drizzle dressing on top
voila!

be simple. be delicious. be well.

xo
be well,
arielle

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Watermelon Lollipops with Lime and Mint

by Arielle J on August 26, 2014

watermelon lollipops

Last week at my Sunset Yoga: Tadasanas and Tapas Event
with Danielle Tafeen of Provita Living,
I put out this delicious, sweet and summery Hors_d’oeuvre and the girls LOVED it!

So easy and so cute – perfect for breakfast, dessert
and parties for kids and adults!

Watermelon Lollipops with Lime
Ingredients:
Watermelon, sliced
Lime, sliced in wedges
Lollipop Sticks or Popsicle Sticks

Directions:
1. Stick a stick into the rind of each watermelon.
Voila!

Be sticky. Be sweet. Be well.

xo
be well,
arielle

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Mexican Quinoa Cups

by Arielle J on August 26, 2014

mexican quinoa cups

Last week at my Sunset Yoga: Tadasanas and Tapas Eventwith Danielle Tafeen of Provita Living,
I made this colorful, savory, healthy and easy-to-make appetizer
for the guests.

Protein packed, fiber-rich, delicious and a SUPER easy
to eat for dinner as a side and also great to repurpose
for another day to top on salad!

Mexican Quinoa Cups by Arielle Haspel bewellwitharielle.com

Mexican Quinoa Salad 
Ingredients:
- 1 box quinoa
- 1 can organic black beans
- 1 can corn (optional)
- 1/4 cup cilantro or parsley, chopped
- 1 tbs olive oil
- 1/4 tsp sea salt (to taste)
- optional – black pepper (to taste)

Directions:
1. Make quinoa according to package instructions
2. Drain and rinse black beans and corn
3. Once quinoa is done, mix up all ingredients and voila! Serve in martini glasses or cute mini plastic martinis like I did!

Serves approx 8-10.

For a creamy, breakfast quinoa recipe, check out my recipe here

be simple. be festive. be well.

xo

be well,

arielle

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Sunset Yoga: Pictures and Recipes

by Arielle J on August 26, 2014

sunset invite updated

Last week, I hosted a Sunset Yoga event with
one of my favorite yoga teachers of all time,
Danielle Tafeen Karuna of Provita Living.

We called the event “Tadasanas and Tapas” because Tapas in Sanskrit
means “the burning desire for transformation” and Tapas in Spanish
means “delicious light bites to eat!”

The event was held at Pier 54 on The Hudson River at 13th Street and West Street
just in time to watch the sun go down and then Danielle led a walking meditation
to a spot near Chelsea Piers on the grass, overlooking the water.

And Danielle’s husband, Kris Karuna DJ’d – how cute?!

I was busy preparing all of the food, so I didn’t get to stretch and zen out like everyone else
but yoga looked delightful and then after yoga, everyone enjoyed healthy, organic, farm fresh treats that I served!

Here is what I made:
Purple Pepper Cups with White Bean Puree
Watermelon Lollipops with Lime and Mint
Mexican Quinoa Cups
Chopped Italian Kale Salad

And here are some photos to recap the night – simply gorgeous (and FUN)!

DSC_0175

DSC_0245

Arielle Haspel's entertaining at Sunset Yoga EVent 2014

Arielle Haspel's entertaining at Sunset Yoga EVent 2014

DSC_0206

Danielle Karuna - Sunset Yoga EVent 2014

Kris Karuna DJing at sunset yoga event

Yoga event with danielle karuna and be well with arielle

Arielle Haspel's entertaining at Sunset Yoga EVent 2014

Arielle Haspel's entertaining at Sunset Yoga EVent 2014
Arielle Haspel's entertaining at Sunset Yoga EVent 2014

chopped italian kale salad

watermelon lollipops by arielle haspel of bewellwitharielle.com

mexican quinoa cups

peppers with white bean dip

guests at Arielle Haspel and Danielle Tafeens Sunset Yoga EVent

Can’t wait for the next sunset or
sunrise yoga event!

Sign up for my newsletter here
to get event updates and first dibs at the next event.

Be zen. Be happy. Be well.

xo
Be Well,
Arielle

 

 

 

 

 

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Pepper Cups with White Bean Dip and Kelp Sprinkles

by Arielle J on August 26, 2014

peppers with white bean dip

Last week at my Sunset Yoga: Tadasanas and Tapas Event
with Danielle Tafeen of Provita Living,
I made this colorful, savory, healthy and easy-to-make recipe
for the guests.

Super simple to make and you can make anytime of the year
because all you need is a blender and peppers, white beans, olive oil, garlic, lemon and sea salt!

Peppers are in season now in NYC, and these purple
peppers were just too gorgeous not to use.

Found them at the farmers market- how beautiful?


purple peppers from farmers market

Used these hot peppers as garnish for the dip

Decorative Peppers from Farmers Market

Feel free to make the bean dip and stuff it into a tomato, raw zucchini,
or use as dip for carrots, celery or even on top of pasta!

Benefits:
Cannellini Beans - high in protein and potassium – helps heart beat
Kelp- natural salt flavor, good for thyroid, skin, blood and blood pressure
Kale- cleanses the blood, strengthens the immune system, packed with fiber, iron and protein
Real Sea Salt- high in minerals and helps reduce blood pressure

Purple Pepper Cups Stuffed with White Bean Puree and Kelp Sprinkles
Ingredients:
4 Peppers, cut into quarters lie canoes
1 can white Cannellini Beans
1/4 cup grapeseed oil or olive oil
1/4 tsp sea salt to taste
1/4 cup water
3 cloves garlic
1 handful chopped kale or frozen spinach
optional – kelp (adds some color + high in minerals- good for thyroid and skin)

Ingredients:
1. Blend up white beans, water, oil, garlic, kale and sea salt.
(Add water to make the consistency thinner, if necessary)
2. Spoon out a dollop of dip on each pepper canoe
Voila!

Serves approx: 4-8

Like this recipe? Try it on pasta here.

Be delish. Be tasty. Be well.

xo
be well,
arielle

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The Truth About Beauty Supplements on ELLE

by Arielle J on August 22, 2014

ELLE Magazine contacted me last week about my take on
Elle Macpherson’s Beauty Elixir powder.

Is it Be Well with Arielle approved?

Well…check out my thoughts here on elle.com.

In short, I believe that the best way to
feel great and look great is to exercise
daily, drink water, and consume whole foods,
like greens, seaweeds, plant proteins,
antioxidant rich foods, like seasonal fruits
and vegetables and alkaline-rich whole foods
like fresh limes, nectarines, and lentils.

This supplement may really make people super energized
more glowing, and is certainly easy to consume,
especially for busy people on the go, but I wonder
if it’s just a quick fix and how sustainable of a habit it really is for people.

Find out more about Elle Macpherson’s Secret Beauty Elixir
here.

be nourished. be smart. be well.

xo
be well,
arielle

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Summer BBQ Healthy Fish Tacos

by Arielle J on August 21, 2014

healthy summer bbq fish tacos

I love a good Summer BBQ.

Instead of fatty typical bbq foods, like burgers and hotdogs,
I like making Summer BBQ Healthy Summer Fish Tacos
wrapped up in a Swiss Chard Leaf!

A delicious, light and tangy twist on fried fish tacos -
and best of all, you can make them on your bbq!

Watch my cooking video on Glamour.com below to see how to make this
delicious and nutritious and EASY recipe!

 

Click below to watch the video.

healthy summer bbq fish tacos featured on glamour.com made by arielle haspel
be light. be energized. be well.

xo
be well,
arielle

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Post-Workout Cookies & Cream Shake

by Arielle J on August 14, 2014

Arielle Haspel COokies and Cream Milkshake Smoothie on Glamour.com

This Post-Workout Cookies & Cream Smoothie Shake
is one of my all-time favorite recipes
AND one of my favorite videos thus far
on Glamour.com!

I love making it post-workout,
sipping on it for an energizing breakfast
or even serving it as a sweet treat for dessert.

It’s important to provide your body
with much-needed protein and
nutrients following a tough workout,
which is exactly why I created this tasty post-workout
cookies and cream shake.

It’s full of potassium,
protein, and omega-3’s
to help your body recover
and feel great,
plus it tastes delicious!

Watch the full episode here:

Good quality protein (like hemp seeds, chia seeds and almond butter)
helps replenish and recover muscles from the strain of the workout
and curbs hunger without weighing you down,
while good quality carbohydrates (like chia seeds and kale)
help re-fuel your body to ensure quick recovery.

And, it’s made with some of my go-to smoothie ingredients: 
- kale
almond milk
coconut water
raw cacao nibs
hemp seeds
chia seeds
almond butter

My other go-to smoothie ingredients:
spirulina powder
maca powder
flax oil

Drink it post-workout for a protein boost,
for breakfast or even dessert!

Some behind the scenes shots from the video shoot:


Screen Shot 2014-08-14 at 10.51.04 AM

Arielle Haspel COokies and Cream Milkshake Smoothie on Glamour.com

Arielle Haspel COokies and Cream Milkshake Smoothie on Glamour.com

 

To watch this video and the rest of my cooking series on Glamour.com, check out Glamour.com and The Scene.

And for more post-workout tips check out my article here.

 

be fun. be delicious. be well.

xo
be well,
arielle

 

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Summer Cooking Class Recipes

by Arielle J on August 11, 2014

arielle haspel cooking class

Last week I hosted a private summer cooking class for 20 people
at a gorgeous residential building in Long Island City in NYC.

The theme was: “Healthy American Summer”.
We made a seasonal salad incorporating kale salad with strawberries, pistachios and coconut in a lemonade vinaigrette..
For the appetizer, we made “Crostini with Almond Pesto and a Honey Drizzle”
and for the specialty drink, I served a Fresh Watermelon Mint Slushie.

menu at arielle haspel cooking class
The menu was easy, colorful & bursting with flavor.

My guests had a blast (they were SO much fun) and I had such a good time with them!

Here is a recap of the night in photos:

summer kale salad at arielle haspel cooking class

arielle haspel cooking class

arielle haspel fun cooking class



http://www.bewellwitharielle.com/be-well/summer-cooking-class-recipes

arielle haspel fun cooking class

arielle haspel cooking class

almond pesto crostini at arielle haspel cooking class

 

summer kale salad at arielle haspel cooking class

almond pesto crostini at arielle haspel cooking class

watermelon mint slushies

What an awesome group. Can’t wait for my next cooking class!
arielle haspel fun cooking class

Check out the recipes here: kale salad with strawberries, pistachios and coconut in a lemonade vinaigrette,
“Crostini with Almond Pesto and a Honey Drizzle” and
Fresh Watermelon Mint Slushie.

P.S. If you’re interested in hosting a cooking class or
an interactive nutrition lecture at your office or residence,
contact me here or
email info@bewellwitharielle.com for a quote for your next educational (and FUN) event.

Cooking can be so fun. All it takes are some tips and the right ingredients!

be healthy. be delicious. be well.

xo

be well,
arielle

treat yourself glamour magazine be well with arielle

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Almond Pesto Crostini

by Arielle J on August 8, 2014

almond pesto crostini

This Almond Pesto Crostini is a great dairy-free alternative to traditional pesto. Serve at any seasonal brunch or dinner as an
appetizer, side dish or Hors d’oeuvre.

The best part of all (other than the fact that it’s super tasty) – all you need
are the ingredients and a blender!

Almond Pesto Crostini
Ingredients:
1 cup basil
½ cup raw almonds
½ cup olive oil
1 garlic clove
1 tsp lemon, juice
¼ tsp real salt
Drizzle raw honey
1 loaf bread of choice (multi-grain, spelt or whole grain bread)

Directions:
1. Blend in all ingredients (expect for honey) in blender
2. Spread pesto evenly onto sliced bread.
3. Drizzle honey on top

Voila!

almond pesto crostini

Be tasty. Be colorful. Be Well.

xo
be well,
arielle

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summer kale salad
This Summer Kale Salad with Strawberries, Pistachios & Coconut in Lemonade Vinaigrette is the perfect summer bbq side dish. Beautiful, easy & bursts of flavor!

I served it at a cooking class that I led and everyone loved it!

Kale with Strawberries, Pistachios and Coconut in a Lemonade Vinaigrette
Ingredients:
1 handful Kale, chopped (or ripped)
1 tbsp raw or roasted pistachios, unsalted
1 tbsp unsweetened coconut, unsweetened

Dressing:
½ lemon, juices
1 tsp olive oil or flax oil
½ tsp coconut nectar or raw honey
dash sea salt

*serves 1

Directions:
1. Cut up kale
2. Toss pistachios and coconut on top
3. Mix up dressing ingredients and toss on top

Be delicious. Be creative. Be Well.

xo

be well,
arielle

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Watermelon-Mint Slushie

by Arielle J on August 8, 2014

watermelon mint slushies

This is the easiest, most refreshing Summer drink.

All you need is: a blender, watermelon, mint and ice. That’s it!

Refreshing Watermelon-Mint Slushie
INGREDIENTS:
-1 cup Watermelon chunks
-1 tsp fresh mint leaves
-1 handful ice

DIRECTIONS:
1. Add to blender and whip it up!
Voila! Enjoy!

*serves: 1

be refreshing. be colorful. be well.

be well,

arielle

 

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Drunk Fruit Sangria Salad

by Arielle J on August 7, 2014

glamour drunk fruit salad by arielle fierman of be wellwitharielle.com

Last Friday, the first episode of my cooking series for Glamour Magazine was released!

In this second episode of “Treat Yourself”,
I make a delicious and healthy Drunk Fruit Sangria Salad
made with fresh farmers market peaches, raspberries, almonds and touch of white wine.

Invited to the beach this summer? There’s nothing better than a refreshing fruit salad!
This light and tangy summer treat is a favorite amongst my friends so I’m sure it will be a hit at your next summer gathering too.

Watch the video here.

Watch the rest of cooking show here and when you make the recipes, let me know how you like them on my facebook or instagram page!

be sweet. be delicious. be well.

#treatyourself

xo
be well,
arielle

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