Keep your dry locks deeply noursished with this rich cantaloupe and avocado conditioner. 

WHAT YOU NEED:

• 1/2 of a cantaloupe
• 1/2 of an avocado
• 2 tablespoons of coconut butter*

Cut the cantaloupe and the avocado in half. Chop into 1 inche pieces. Add the coconut oil and blend everything together.

APPLY:

Apply the conditioner on wet hair and let rest for 5 minutes. Rinse really well. You can store the remaining conditioner in a sealed container of ziplock for a couple of weeks in the fridge.

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Why cantaloupes are good for kids:

Cantaloupes are 90% water so they are a perfect sweet but refreshing snack to serve to your kids. With just one cup of cantaloupe, your children will get all of their daily needs of Vitamins A and C.

 When and where to find cantaloupes:

June to August is the best time to buy cantaloupes. Cantaloupes grown in hot and dry climates so, not surprisingly, California is a main producer in the United States. Most markets and grocery stores carry cantaloupes in the summer.

 How to choose the best cantaloupes:

Let the smell guide you. Pick up a beige looking cantaloupe (avoid ones that look too green) and hold it to your nose. You should get a sweet, slightly musky fragrance from a ripe cantaloupe. If your cantaloupe is not quite ripe yet, just let it sit at room temperature for a couple of days.

 Serving tip:

In France, it’s very common to serve cantaloupe with a thin slice of prosciutto for appetizer at a summer table.

Cantaloupe is also a great fruit to end the meal. Just cut slices of cantaloupe and eat the fruit as you would eat corn on the cob or run a knife just above the rind, diving the flesh into chunks for less messy results.

Just like watermelon, cantaloupe can serve as a bowl for a fruit salad. Carve the flesh and use a small ice cream scoop to form little balls. Add berries and you get a vibrant fruit salad.

This easy and delicious stawberry lip balm smells as sweet as it tastes and will keep your lips moisturized.

What you need:

• 1 strawberry
• 1 tablespoon of cocoa butter (we used Rise'N Shine Cocoa Butter*)

Grate the strawberry into a low heat pan and add one tablespoon of cocoa butter. Stir for 3 minutes. Pour into a small container (we used Beuaticom small jars). Store in the fridge.

Apply:

Dab a little of the strawberry cocoa butter on your lips to moisturize them. Place the jar back in the fridge to keep for a week.

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The roll-up cake (roulé) is a favorite French dessert for kids and fits perfectly into the lunch box. The strawberries add a nice contrast to the ganache for a whimsical swirl. For added originality, add a few basil leaves to elevate the flavors.

INGREDIENTS:

• Strawberries (3 cups)

• Eggs (3)

• Butter (2 teaspoons)

• Flour (1 cup)

• Sugar (½ cup)

• Salt (1 pinch)

• Optional : Basil (5 leaves)

ACCESSORIES:

1 cookie sheet or electric beater, 2 mixing bowls, 1 whisk, 1 pan, 1 tea towel, 1 spatula, 1 spoon, aluminum roll

Optional: 1 pair of herb scissors

MAKE IT:

STEPS		KID-FRIENDLY
1	Preheat oven to 400F.
2	Prep the strawberries: rinse thoroughly, discarding the end and cut into small pieces.	Rinse the strawberries.
3	Place a small bow in the freezer.
4	Set a pan on low heat, add the strawberries, 2 tablespoons of water and 2 tablespoons of honey. Optional: add chopped basil.	Pour the strawberries, honey and water into the pan.
5	Keep on low heat for 10 minutes stirring ocassionally while you make the cake dough.	Stir the strawberries.
6	Take the bowl out of the freezer and crack the 3 eggs into it.	Crack 3 eggs.
7	Add the sugar.	Add the sugar.
8	Beat the eggs and sugar for 10 minutes or as long as your arm will let you.	Whisk the eggs.
9	Gently fold the melted butter and flour.	Fold the butter and flour.
10	Cover the cookie sheet with aluminum and grease it generously to avoid any sticking.	Grease the aluminum on the cookie sheet.
11	Pour the dough over the surface of the cookie sheet.	Pour the dough onto the alumninum.
12	Cook for 8 minutes or until slightly golden.
13	Remove from the oven and let cool.
14	Flip the cookie sheet over and peel off the aluminum.	Peel off the aluminum.
15	Layer the melted strawberries.	Layer the strawberries.
16	Roll the cake to form a log. Cut 1 inch pieces to serve.	Roll the cake.

1. Why strawberries are great for kids:

Strawberries appeal to most children because of their sweetness but they are actually low in sugar and high in vitamin C. They will help boost your child’s immune system and, with their high content in antioxidants, can protect from the damages of the sun going into the Summer season.

 2. When and where to find strawberries:

Strawberries are in season late April through August and are cultivated throughout the United States. Find a strawberry farm near you to get the freshest pick.

 3. How to choose the best strawberries:

Look for plump, bright red strawberries with no white around the stems. Look for slightly shiny strawberries and avoid squishy overripe ones. Small strawberries tend to taste sweeter.

4. Serving tip:

Strawberries are wonderful dipped in chocolate or with drizzled honey. They also work great in a spinach salad with goat cheese and almonds.

The asparagus season is short so enjoy it now with this simple creamy asparagus quiche recipe with a touch of ricotta. It's perfect to bring on a picnic and pack in a lunch box. Kids will love making them and eating them.

INGREDIENTS:

• Asparagus (1 bunch)

• Eggs (3)

• Ricotta cheese (3 tablespoons)

• Grated parmesan (1 handful)

• Nutmeg (a pinch)

• Salt (a pinch)

• Pepper (a pinch)

Trader Joe’s, Whole Foods and other popular grocery stores all carry great pie crusts if you want to make it really simple. If you are making the pie crust yourself, add:

• Flour (2 cups)

• Butter (⅔ cups, room temperature)

• Salt (a pinch)

• Water (5 tablespoons)

ACCESSORIES:

1 muffin pan, 1 mixing bowl, 1 paring knife, 1 grater, 1 pan and steam basket, 1 cutting board, 1 glass.

Optional: 1 blender, 1 rolling pin

MAKE IT:

STEPS		KID-FRIENDLY
1	Preheat oven to 420F.
2	Prep the asparagus: rinse thoroughly, discarding the ends and cut into 1/2 inch pieces.	Snap-off the ends of the asparagus.
3	Steam the asparagus for 7 minutes.
4	Optional: for picky eaters, blend the asparagus.
5	Make the pie crust:Mix 2 cups of flour with ⅔ cup softened butter, 5 tablespoons of water and a pinch of salt.	Mix the flour, butter, water and a pinch of salt.
6	Knead dough and strech it out with a rolling pin.	Use the rolling pan to stretch the dough.
7	Press a glass to the pie crust to make 8 little disks. Insert those into a greased muffin pan.	Press a glass to the pie crust to make 8 little disks. Insert those into a greased muffin pan.
8	Bake for 10 minutes.
9	While the pie shells bake, mix the asparagus with 2 tablespoons of ricotta cheese, 3 eggs, nutmeg, salt, and pepper.	Mix the asparagus, ricotta cheese, 3 eggs, nutmeg, salt, and pepper.
10	Pour the mix into the pie shells.	Pour the mix into the pie shells.
11	Take the muffin pan out of the oven and pour the mixture in the pie shells.
12	Add a handful of grated parmesan cheese.	Add a handful of grated parmesan cheese.
13	Bake for 20 minutes.

Use this green clay mask for a detoxifying facial or for on your feet for more sensitive skins. Green clay is ideal to remove impurities and the asparagus helps remove dry skin. The mint gives a nice, fresh and clean smell. Your skin will feel tighter and lighter.

Mix:

• 8 mint leaves
• 2 asparagus (first 2 thirds)
• 2 tablespoons of green clay

Chop the asparagus and mint leaves. Cook the asparagus with 1/2 cup tablespoons of water for 4 minutes. Blend. Add the clay powder and stir,  adding the mint leaves. Let cool.

Apply:

Lather over your face (avoiding the eyes) or feet (for more sensitive skin). Let dry for around 15 minutes. Rinse thoroughly. Make sure to moistorize afterwards.

1. Why asparagus is great for kids:

Asparagus is rich in vitamins K, C,B, and A, and a great source of folic acid. Eating asparagus is great for vision and good for strengthening blood vessels.

2. When and where to find asparagus:

Asparagus is at its peak in April-May. In the United States, California, Washington, Michigan, Illinois and New Jersey are the main growing regions. China, Peru, Mexico and Germany produce the most asparagus across the world.

3. How to pick the best asparagus:

Look for bright green or violet spears (no yellow tint) with firm (not limp) stems. Fresh asparagus will have moist stalks,not dry or cracked.

4. Serving tip:

A great and easy way to serve asparagus is to drizzle a little olive oil and salt before roasting them in the oven (425F) for 12-15 minutes. 

Learn how to make ravioles featured in Tea Collection blog!

The raviole story and recipe is featured in the Tea Collection blog. Visit here and show your support by liking the recipe.

The combination of mango pulp and oatmeal is ideal to smooth off rough skin and moisturize your face. The rough texture of the oats help remove dead cells while the mango nurishes the skin.

Mix:

• 2 tablespoons mango pulp

• 2 teaspoons ground oats

Apply:

Gently rub the mixture onto your face for 5 minutes. Rinse off with warm water.