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Tag: sipandsavor

Sip and Savor: Join Us in Devouring a Sesame Ginger Grilled Steak Salad

Welcome back to Sip and Savor where we pair healthy, mindful meals with Crunchy Hydration flavors! Today, we’re highlighting a recipe from Caroline Chambers cookbook “What To Cook When You Don’t Feel Like Cooking:” sesame ginger grilled steak and a cucumber pepper avocado salad. We’re pairing this mouth-watering dish with a refreshing watermelon Calm Crunchy. The savory marinade with the freshness of the peppery avocado salad makes a perfect companion to our light and summery watermelon Calm. 

Let’s stay hydrated, eat mindfully, and enjoy this nourishing pairing together!

Sesame-Ginger Grilled Steak with an Addictive Cucumber Pepper Avocado Salad

By Caroline Chambers

Grilled Sesame-Ginger Steak:


– 1/3 cup extra-virgin olive oil

– 1/4 cup neutral oil (like avocado)

– 1/3 cup low-sodium soy sauce

– 1/3 cup rice vinegar

– 3 tablespoons honey

– 2 tablespoons tahini

– 3 garlic cloves, peeled

– 2-inch piece of fresh ginger, peeled

– Kosher salt

– 1 flank steak (1 to 2 pounds)


1. Blend together olive oil, neutral oil, soy sauce, rice vinegar, honey, tahini, garlic, ginger, and a pinch of salt until smooth.

2. Marinate steak in the mixture for up to 48 hours in the fridge.

3. Preheat the grill to 450°F for both direct and indirect heat.

4. Grill steak for 3 minutes per side over direct heat for a nice sear, then cook over indirect heat for 4 to 10 more minutes until desired doneness.

5. Let the steak rest for 10 minutes before thinly slicing.

Cucumber Pepper Avocado Salad:


– 2 bell peppers (red, orange, or yellow)

– 1 English cucumber

– 2 large Haas avocados

– Everything bagel seasoning

– Kosher salt


1. Cut peppers into bite-sized pieces and cucumber into 1/4 inch-thick half circles.

2. Sprinkle cucumber and peppers with salt and let sit for 10 minutes to draw out moisture. Pat dry.

3. Toss peppers and cucumber with seasoning and a portion of the ginger dressing.

4. Gently fold diced avocados into the salad and adjust seasoning to taste. Add sriracha or chili crisp for heat if desired.

Serve the steak with the salad and a Crunchy Calm sparkling water for a refreshing meal.

As we enjoy this delicious meal, let’s remember the importance of nourishing our bodies for mental well-being. When we take care of our bodies, we are better able to take care of our mind and soul. Cheers to a delicious, Crunchy meal!

Let’s Dive into Spring Flavors with Crunchy Hydration Om!

Hey folks, welcome to the second installment of our Sip and Savor Series! Today, we’re pairing our grapefruit and rosemary Om Crunchy with a fresh pork tenderloin, apple, cabbage, and a cucumber salad. This delicious springtime meal is fresh, herby, and packed full of nutrients. Let’s dive into the details!

Imagine this: you’ve just gotten home from the park. Your windows are open and the air is fresh and warm. You’re sipping on a Crunchy Om and searing a juicy pork tenderloin with fresh rosemary. The smell wafts through your house as you whip up a cool and crisp cucumber salad. As you sit down to eat, the zingy grapefruit in your drink complements the rosemary scent coming from the tenderloin. Spring has arrived!


Rosemary: More than just a fragrant herb, rosemary is loaded with antioxidants that aid memory and digestion.

Cabbage: This veggie is a nutritional powerhouse, supporting heart health and promoting detox.

Cucumber: Cucumbers are hydrating heroes packed with vitamins and minerals. They’ll keep you refreshed and your skin glowing.

Crunchy Hydration Om: Infused with rosemary, Vitamin D, L-Theanine and CBD, this drink is like a superhero elixir. Vitamin D boosts bone health and mood, while CBD and L-theanine promote relaxation, making every sip a moment of calm on a busy day.

So, whether you’re having a quiet night in or throwing a spring BBQ, this combo is perfect for any occasion.

serves 4
2 1-pound pork tenderloins
Spice Rub
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons paprika
2 Tablespoons of fresh rosemary- minced or 2 teaspoons dried rosemary
1 teaspoon granulated garlic
1 tablespoon apple cider vinegar
1½ teaspoons coconut aminos
1 cup stock of choice (chicken, beef, vegetable)
1/2 head green cabbage, sliced
1/2 pound slab bacon, diced
1 medium local apple, thinly sliced
2 tablespoons pine nuts, to taste (toasted)
2 tablespoons blue cheese, to taste
salt + pepper to taste
Cucumber salad
1 french cucumber, thinly sliced
1/2 white onion, thinly sliced
1 TBL fresh dill- minced
1 Tsp garlic powder
1/4 cup white vinegar
salt + pepper to taste
Combine ingredients and let rest while preparing remainder of meal
Pre-heat oven to 400 degrees fahrenheit.
Heat cast iron skillet on medium high until smoking.
Dry pork tenderloin, roll in spices.
Sear on each side.
Put in oven until reaches internal temp reaches 145 degrees.
Let rest on cutting board until ready to serve.
Deglaze pan using apple cider vinegar, add demi-glace ingredients and simmer until reduces. Drizzle on top of tenderloin before serving.
While tenderloin is cooking, sautee 1/2 pound of diced bacon until crispy.
Set aside cooked bacon and add thinly sliced cabbage to pan until almost wilted. Add apple slices and sautee until soft.
Top cabbage with pine nuts, bleu cheese and salt and pepper to taste before serving.