Instead of dieting to offset holiday indulgences, why not make this the year you resolve to view clean eating as a lifestyle, not a quick fix? That's the philosophy shared by Nicole Salvo-Davis and Erin Thacker, co-owners and founders of Native Cold Pressed.

Sure, it's January. And sure, you're confident those New Year resolutions will last past the 2nd. But instead of dieting to offset holiday indulgences, why not make this the year you resolve to view clean eating as a lifestyle, not a quick fix? That's the philosophy shared by Nicole Salvo-Davis and Erin Thacker, co-owners and founders of Native Cold Pressed. The duo lives their passion through their Short North juicery, building a loyal customer base since opening in 2014.

"We love crafting and creating our own recipes. To us, it's the best part of owning our own business and channeling our passions for health and well being," says Salvo-Davis on behalf of the pair, who recently opened a second location in Bexley. Native continues to expand, as does its audience, from hardcore cleansers looking for a customized regimen to everyday juice lovers who walk into the shop or take part in events like the monthly Yoga Brunch hosted at The Kitchen in German Village.

With the goal of providing healthy, organic, raw and convenient products, the Native team develops all recipes in house, starting with juices like the Special Green, which has three to five pounds of produce in one 16-once glass bottle. This offering is complemented by shakes, lattes and nut milks including Magic Milk, a housemade almond milk that gets its hue from Blue Majik algae extract (known for its anti-inflammatory properties). The menu is rounded out by superfood smoothies and bowls like this recipe, originally created to emulate mint chocolate chip ice cream in a healthy way.

The Native staff includes dieticians and chefs-in-training who can help you learn the health benefits of superfood ingredients, like spirulina for alkalizing, coconut meat for protein, cacao nibs for energy and peppermint essential oil for stress relief. nativecoldpressed.com

Peppermint Chip Superfood Bowl

Servings: 1 (can be doubled if blender allows)

Ingredients:

6 ounces nut milk of your choice 2 frozen bananas (optional to reduce banana and add coconut meat) 1/4 teaspoon spirulina 1 tablespoon maple syrup 2 drops peppermint essential oil 1 tablespoon cacao nibs Suggested toppings: granola or muesli, sliced banana, shaved coconut (toasted, if you prefer), hemp hearts

Instructions:

In a blender, combine nut milk, frozen bananas and/or coconut meat, spirulina, maple syrup and essential oil. Blend on low, slowly increasing to high setting. Use tamper piece as necessary. Add in cacao nibs and blend on low setting. Transfer the mixture into a shallow bowl, allowing room for toppings. Top with ingredients of choice. Serve immediately.