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Neka Pasquale is the founder of Urban Remedy, a juice, vitamin, and snack line with headquarters in Northern California. After 11 years in private Acupuncture practice incorporating retreats for cleansing, weight loss, and balanced health, Neka created her Urban Remedy line to empower her clients. Today, Urban Remedy is a fast-growing retail and web-based business boasting clients all over the U.S. and beyond.

URBAN REMEDY is an easy-to-follow program features a clean eating plan coupled with mindfulness exercises and Eastern healing theories. It is an appealing, lifestyle-driven roadmap to whole-food cleansing, weight loss, and balanced health. This book offers more than 75 delicious, clean, mostly raw and vegan recipes as well as guidelines for how to prepare for, enjoy, and come back from a cleanse through a holistic mind-and-body approach. Modeled after the retreats the author leads at her home in Northern California, this book is designed to help individuals break out of bad habits, reset routines and intentions, and improve their health and nutrition through powerful foods, herbs, spices, and energetic techniques. Includes dozens of full-color photographs throughout.

Roasted Butternut Squash and Pomegranate Salad

Makes 1 serving


The bright orange of the butternut combined with the beautiful tones of pomegranate seeds make this salad not only delicious but a dish to impress guests.

1/2 small butternut squash, peeled, seeded, and cut into 1-inch (2.5-cm) cubes
3 cups (3 oz/90 g) chopped romaine lettuce
1 cup (3 oz/90 g) very finely shredded purple cabbage
Seeds of 1/2 ripe pomegranate

For the Dressing
1/2 clove garlic, passed through a garlic press
1/4 teaspoon sea salt
1 tablespoon extra-virgin olive oil
1 tablespoon cider vinegar

Preheat the oven to 350°F (180°C). Spread the squash cubes on a rimmed baking sheet and roast until tender, about 25 minutes. Remove from the oven and let cool.

To make the salad, in a bowl, combine the lettuce, cabbage, and pomegranate seeds, toss to mix well, then top with the cooled squash.

To make the dressing, in a small bowl, stir together the garlic, salt, oil, and vinegar, mixing well. Drizzle the dressing over the salad and toss to coat evenly.


Orange Grapefruit Chia Juice

Makes 1 serving


Packed with vitamin C, energy-boosting chia seeds, and a big dose of omega-3 fatty acids, this tasty juice is guaranteed to get you out the door in the morning.

1 pink grapefruit, peeled
3 juice oranges, peeled
1 tablespoon chia seeds

Cut the fruits as needed into pieces that will fit into the chute of your extraction juicer. Then, following the manufacturer’s instructions, juice the fruits. Pour into a tall glass, add the seeds, and stir well to prevent the seeds from sticking together.


These recipes may be reproduced with the following credit:

Recipes from Urban RemedyThe 4-Day Home Cleanse Retreat to Detox, Treat Ailments, and Reset Your Health by Neka Pasquale. (Weldon Owen; December 2014; $24.95/Trade Paperback; ISBN-13; 978-1616288143).  http://www.weldonowen.com/ 

Contact: Amy Kaneko
415 671 8793