With back to school season in full swing, finding ideas for healthy lunches can be an everyday challenge. But have you ever thought of using your favorite fragrances as a source of inspiration? Below, we share our picks for easy recipes that share ingredients with best-selling scents.
CLEAN RESERVE Avant Garden Muguet & Skin inspires you to prepare Lentil and Cardamom Soup
Ideal for colder fall days, this soup can be easily prepared the night before and packed in a flask to enjoy at the office or schoolyard. Better yet, this vegan recipe draws on cardamom, which you’ll also find in our undeniably luxurious CLEAN RESERVE Avant Garden Muguet & Skin, for a piney taste that’s perfect for fall.
CLEAN CLASSIC Cool Cotton inspires you to pack a Cranberry, Apple, and Chickpea Salad Sandwich
Tuck into this fall-focused take on the ultimate lunch food and find the fuel you need to power through the rest of your day. Though packed with flavor and texture, this sandwich is made with just twelve ingredients, including the very same sweet and crisp Green Apple featured in CLEAN CLASSIC Cool Cotton.
CLEAN CLASSIC Fresh Linens inspires you to toss an Asian Pear and Walnut Salad
CLEAN CLASSIC Fresh Linens is our mood-boosting pick for September—and so is this colorful creation! Sweet but tart Asian Pears (which are also found in your favorite carefree fragrance) meet crunchy toasted walnuts and a pop of pomegranate seeds to create a fall salad that’s anything but boring.
CLEAN RESERVE Citron Fig inspires you to slice up Coconut Fig Squares
It’s a good thing these Coconut and Fig Square are designed to be shared because we’re sure everyone will want one when they spot this snack! Much like brownies, these squares can be baked in a large pan before being sliced into easy potions, allowing everyone to enjoy the succulent taste of figs.
CLEAN RESERVE Avant Garden Hemp & Ginger inspires you to treat yourself to Chew Vegan Ginger Cookies
Last but not least, a special treat for you: a recipe from Clean Beauty Collective’s Kristin!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10 Cookies
- 1 ½ cups (8oz) sifted whole wheat flour (sift first, then measure)
- 1 tsp baking soda
- ⅛ tsp salt
- 1 ½ tsp ground ginger
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ½ cup maple syrup or agave syrup
- ½ cup coconut oil softened
- 1 tsp vanilla extract
- ¼ cup granulated sugar or Sugar in the Raw
- 1 bag of ginger chews chopped into small pieces
Preheat the oven to 375°F. Line a large baking tray with parchment paper. In a medium bowl, combine the flour, baking soda, salt, spices and chopped ginger chews. Set aside.
In a large bowl, beat together the honey, vanilla and softened coconut oil. Add in the dry ingredients and beat until all the flour is combined.
Place the granulated sugar in a small bowl. Use your hands to make ten 2” dough balls. Roll each dough ball in the granulated sugar and place on the prepared baking tray 3" apart. You may want to put the dough in the refrigerator for 20 minutes to harden slightly prior to rolling in balls.
Bake in the preheated oven for 8-10 minutes or until golden brown around the edges. Remove from the oven and let the cookies sit on the baking sheet for 10 minutes. Transfer the cookies to a wire rack to cool completely.