Facebook Guests of March 2013



Congratulations to the
I Bar Facebook Guests of the month
for March 2013!

Walnut Creek
Sarah David

Menlo Park
Juliana Triadafilopoulos

Emeryville
 Kendra Renae Collins-Conway

To our winners: please visit your I Bar location for a complimentary threading of your choice between now and  April 25th.
Once again, congratulations
and thank you for Liking us on Facebook!

Do you want to be the next
Facebook Guest of the Month?

Simply "Like" our facebook page then "Like", "Share", or "Comment" on any of our posts!

Find a link to our Facebook page, by clicking the location name of this month's winners!

Similar Posts:
Facebook Guests of the Month -
February 2013
Jenny Carion, Jo Anna Costa Hant, Audree Escanio
January 2013
Najeeba Palyal, Mary Flores-Bibbs, Taina Gomez

Grand Opening at I Bar Danville!

 

I Bar Danville is celebrating its Grand Opening this weekend with complimentary eyebrow threading from March 21st - March 24th!

 

Come visit our new spot and check out the latest styles from Zaya Inc.

 

402 Railroad Ave, Suite 102
(Next to Lucy's)

Danville, CA 94526

 

www.ibardanville.com

customerservice@ibardanville.com

925.271.9300

 

Monday - Saturday
10am - 7pm

 

Sunday
11am - 6pm

Spring Treats for Summer Fun

 

Happy Pi Day!

 

In celebration of Pi day, we thought it would be nice to share some fun and healthy recipies for this spring and summer!

 

 

Vegan Lemon Tart with Blueberries

Filling: 3/4 cup organic silken tofu (soft or firm) 1 1/2 cups organic sugar Zest from 3 organic lemons 1/2 cup fresh lemon juice (~3 lemons) 2 Tbsps organic unbleached AP flour 1 1/2 Tbsps cornstarch   1 cup organic blueberries

Preheat the oven to 350F. Lightly spray a tart pan (mine is 9.5") with cooking spray and dust with a pinch of flour. Cream the earth balance and sugar in a mixer until fluffy. Add the flour and mix until dough comes together. Press dough into tart pan, pushing up the sides. Bake for 20 minutes, then remove crust to cool while you work on the filling. In food processor or blender, zap the tofu for about a minute until creamy. Add the sugar and blend another minute. Add the lemon zest, juice, flour and cornstarch. Pour into prepared crust and bake for about 25-30 min more, until filling is set. Remove and let cool, then refrigerate until ready to serve. Remove from tart pan and top with blueberries (or raspberries).

 

Easy Summer Meal: Avocado Corn Cups

1 yellow squash, diced 2 Tolive oil 2 ears raw corn ½ local sweet onion, minced 1 Twhite balsamic vinegar 2 Tpineapple sage, minced 2 Haas avocados, halved and pitted

Heat the oil in a large skillet and sautee the squash until it’s soft. Cut the corn kernels off of the cob, then toss in a large, glass bowl with the cooked squash and the rest of the ingredients, except for the avocado. Stuff the mixture into the avocado halves and serve.

 

Watermelon Coconut Water Ice Pops

4 cups fresh watermelon chunks, seedless or seeds removed 1/2 cup coconut water Juice from 1 fresh lime 2 to 4 tablespoons organic evaporated cane sugar 8 (5-ounce) paper cups Foil squares Wooden sticks

Add watermelon, coconut water, lime juice and sugar to blender container. Cover and blend until liquid and smooth. Remove and discard foam. (You should have about 3 cups liquid remaining.) Pour liquid into paper cups (about 1/3 cup liquid into each paper cup). Cover cups with squares of foil; insert wooden stick through foil. Freeze until solid, about 8 hours.   Makes 8 ice pops   Tip: The amount of sugar needed depends on the sweetness of the watermelon. If the watermelon is sweet and flavorful use less sugar.