Lemon Apple Veggie Juice

This juice is tart and tasty!

1 lemon
2 Granny Smith apples
1 bunch Rainbow Swiss Chard
2 handfuls parsley
2 cups of spinach
4 large carrots


It makes about 22 ounces, which is enough for two people to have a full glass. 

Juicing recipe number 4

2 carrots

2 small pears

1 green apple

1 large beet

1 bunch swiss chard

1 bunch parsley



Morning Zinger

Here is a tasty juicing recipe courtesy my sister in law, Sonya.

To feed two people:
2 handfuls of fresh parley (or about 2 cups)
2 apples
About 1 inch piece of ginger root
4 large carrots

Before

After

Stir with a spoon and enjoy the zing!

Orange Ginger Tofu (or use chicken!)

I had never eaten tofu in all my life-it just sounds weird, doesn't it?  I tried this recipe and it actually was pretty good.  You could easily substitute chicken for tofu if you aren't ready to take the tofu plunge yet!

Adapted from Clean Food

Wrap 16ounces firm tofu in towels and press to remove excess liquid.
Cut into bite size cubes.

Tofu-firm.

Ginger root

To make the marinade:
Juice 2 oranges to make 1 cup orange juice (or just buy orange juice)
Grate about 1 tablespoon fresh ginger
Mince 1 garlic glove
Mince 2 tablespooons red onion
Add 1/4 cup brown rice vinegar
Add 1/4 cup tamari (I learned this is fancy talk for soy sauce that is wheat free)
2 tablespoons toasted sesame oil
2 tablespoons maple syrup

Brown rice vinegar-oriental aisle

Mix all that together in a 9x13 baking dish.  Add the tofu in, then flip the tofu so it is all coated.  Refrigerate at least 30 minutes.

15 minutes before wanting to make your dinner, start cooking your brown rice and heat the oven to 350 F.  I don't use instant so it takes about 45 minutes start to finish to cook the rice.

When the oven is ready, put your tofu marinade dish into the oven.  Bake 15 minutes, then flip and bake another 15-20 minutes.

About half way through the rice cooking, throw in some chopped kale on top and put the lid back on.  This time we tried red kale. 

Finished product.

Winter pomegranate pear and walnut salad

This recipe was adapted from Clean Food cookbook

Pomegranate dressing:

Juice the seeds of one pomegranate to make 1/3 cup juice or buy 1/3 cup pomegranate juice
1/2 garlic clove, minced
1 shallot clove, minced
1/2 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey mustard
Pinch of salt
Whisk all these ingredients together.

After your dressing is mixed put it in the fridge, covered.

To make the walnuts:

Heat the oven to 350 F
Mix together:
1 tablespoon maple syrup
1 tablespoon walnut oil
1 tablespoon sucanat (evaporated cane juice)
1 teaspoon ground cinnamon

Add two cups walnuts to coat

Spread the nuts on a parchment lined cookie sheet

Bake for about 18 minutes or until lightly browned

While waiting for your nuts to bake, go ahead and get the rest of the salad ready.

Tear,wash, and dry one to two bunches of Romaine lettuce.

Slice two D'Anjou pears, thinly and then cut into bite size pieces.

Toss your lettuce, most of your pears, and dressing. Ny the time you get this done, your walnuts should be ready.  Add the walnuts and remaining pears on top. Serve while the walnuts are still warm!

Juicing recipe 3

This was a single serving juice:
one apple
one orange
2 large carrots
Handful of spinach
2 Bok Choy leaves

Turns into:

Juicing recipe 2

We don't usually follow recipes when we juice; we just throw some veggies and fruit in the juicer.  We've yet to be disappointed. 

Four large carrots
Handful of cranberries
2 Gala apples
1 group of swiss chard
1 stalk of kale

I realize it looks like mud, but it tastes pretty good!  :)

Juicing

We were inspired to start juicing veggies and fruit after watching Fat, Sick, and Nearly Dead.  Now, let's face it, it would be healthier just to eat all your veggies.  However, the thought of eating a beet, fennel, and kale...well, I just have never imagined eating any of those items!  We bought our Cusinart juicer at a local Sam's club for 99 dollars.  To me, it was worth it! 

Here is one of our juicing recipes we threw together today for lunch. 
Two handful of red grapes
4 medium/large carrots
1 large beet
2 small green apples
Handful of fresh spinach
Two handfuls of kale
Two handfuls of swiss chard
Half a fennel bulb

Fresh ingredients before juicing. 

 Stir with a spoon.

Result:  One delicious drink full of micronutritents.

Caution:  the beet juice does stain.