The use of a blender, or Ninja is a great alternative to an expensive juicer. Here is how I do it:
1. put 1 cup of distilled, room temp water into Ninja
2. cut up your pink lady apple, 2 stalks of celery (use all of the celery-even the yellowish, leaves), ~1 tablespoon fresh ginger, a small bunch of parsley (you don’t have to cut the parsley)
3. add all ingredients to Ninja, and add a dash of cayenne pepper (fire element)
4. blend on setting 1, then 2. blend until you see the pulp that is being flicked onto the sides of the Ninja fall down to be blended again (see video)
5.have a glass ready with a piece of cheesecloth covering the opening
6. pour the juice and pulp onto the cheesecloth and press the juice through using a rubber spatula
7. put remaining pulp into a plastic container to freeze for compost (or whatever you want to use it for)
8. clean up (I like the Ninja because it is easier to clean than a juicer, and all its parts)
9. enjoy your juice in the morning sun
10. recite your morning mantra:
a shining being
~~Queen Afua-Sacred Woman
sorry pics not in order…
I don’t know, but I just bought 4 pounds for $5 at Sunflower Market!
4 large strawberries
a few slices of fresh pineapple
a handful of whole flax seeds
a squirt of Holy Basil leaf liquid herb
3 ice cubes
about 3/4 cup rice milk
The holidays are coming, the holidays are coming, the holidays are coming!
Whenever I think about the holidays, I get a warm feeling of food, laughter and especially family. I am sure I am not alone on that. But, I also think about how the holidays can be a way to be adventurous and create new memories, or time to think of ways to lively-up the old traditions. I was searching the web a little, and came across this Paula Deen video with Gina Neely showing how to make collard greens, a southern staple that I miss being made in the kitchen I grew up in (I don’t miss the smell, though lol!). I decided to get some and try out the recipe, but on smaller scale. The goal is to get a nice healthy dose of leafy-green veggies (instead of a of heart-attack) so I left out the ham-hock! The meal: Collard greens, white jasmine rice, tofu steaks with caramelized onions, and black beans> YUM!
Smarter Sweets to Fight Those Sugar Cravings
Have a sugar craving? Think smart about it before indulging.
Besides being delightfully high in sugar, oatmeal cookies have plenty of health benefits, especially the multi-grain version with flax seeds, triticale, barley and rye. Can’t find multi-grain oatmeal cereal? Add one or two tablespoons ground flax seeds with the dry ingredients. Newbie vegetarians avoiding diary can use one tablespoon of ground golden flax seeds plus three tablespoons of water for each egg. Allow the mixture to rest for a few minutes before using the mix in a recipe. Full-fat unsweetened soymilk is a great vegetarian replacement for cow’s milk. In addition, this recipe uses plenty of vitamin E and antioxidant rich walnuts. I prefer chunky walnuts to balance the sweetness of the sugars.
As for the chocolate, this recipe uses semi-sweet, which has less sugar and more intense flavor. The better the quality of the chocolate, especially when purchased at health food stores, the more iron it has. Don’t despair if milk chocolate is your favorite, for quality versions are high in calcium. Next time you have a sugar craving, don’t feel too bad if using healthy and smart ingredients.
Chocolate and Walnut Multigrain Oatmeal Cookies
- 8 tbsp./1 stick unsalted butter; room temperature
- 1/2-cup white sugar
- 1/2-cup brown sugar
- 2 organic eggs; room temperature
- 1/2 tsp. vanilla
- 1-1/2 cup flour
- 1/2-cup whole-wheat flour
- 2 cups rolled regular or multigrain oats (not instant)
- 1/4 tsp. fresh nutmeg
- A pinch of sea salt
- 2 tsp. baking powder
- 1/2-cup organic whole milk; room temperature
- 8 oz. of semi-sweet chocolate; roughly chopped
- 1-cup walnuts; roughly chopped
- Preheat oven to 375°F.
- Cream butter and sugars in an electric mixer for at least five minutes or until creamy.
- Meanwhile, whisk flours, oats, nutmeg, sea salt and baking powder together. Set aside.
- Individually add eggs, beating after each addition until just incorporated. Add the vanilla.
- Add a third of the flour mixture in the cookie batter and mix until just incorporated. Add half the milk and mix until just incorporated. Continue alternating and ending with the flour.
- Stir in the chocolate and walnuts.
- Drop a tablespoon of the cookie batter onto the baking sheets at least one-inch apart. Bake for at least 12 to 17 minutes or until the bottom is golden brown.
- Remove cookies from the oven and let rest for two minutes. Remove cookies onto a wire rack. Let cool.
Enjoy with your favorite unsweetened milk.
For the sweet-toothers like me!
Try adding dried apricots to a home-made trail mix for a boost of energy, and sweet flavor!
Cooking fresh apricots will increase the carotene and soluble fiber absorption into the body!
Apricot Breakfast Muffins Recipe (Substitute whole wheat flour, apple sauce, agave nectar, or soy milk for a healthier twist!)
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/4 cup vegetable oil
- 1/2 cup chopped dried apricots
- 2 teaspoons grated orange peel
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the eggs, milk and oil; mix well. Stir into dry ingredients just until combined. Fold in apricots and orange peel. Fill paper-lined muffin cups two-thirds full.
- Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.