Guide for Making Green Drinks

How many of you have tried green drinks?
I am always experimenting with new veggies but Today I made one of my best with kale, spinach, celery, cucumber, lemon and 1/2 golden delicious apple and lots of ice to beat the 90+ degree days we are having here in Philly.  It was perfection!!!!  These drinks really make you feel amazing, which is why I continue to drink them into my 37th week of pregnancy.
Here is a great guide on making tasty green drinks (that you will actually enjoy) from The Rawfoodfamily:

http://therawfoodfamily.com/our-most-favorite-green-juice-recipe-for-you/

Our Most Favorite Green Juice Recipe For You

I would like to share our most favorite green juice with you today.  I believe green juices are the most valuable food you can give yourself.  They are so full of nutrients, minerals, vitamins, enzymes – really everything you need to feel alive!  I am so very passionate about this.  We have been making this juice for over 10 years with very little variation.
We have certain ingredients that we always use every time.  One of those is celery, we love to have the freshest celery.  You will know it is fresh when you try and bend it and  it has a strong fiber and doesn’t snap.  The wilder and more nutrition rich celery tends to be small.  The large bunches you get in the supermarket are not necessarily the best.
The second vegetable is cucumber.  It helps to liquefy the juice and makes it easier to drink and not as intense in taste.  We always have dark leafy greens – we alternate between spinach, kale and different wild herbs.  It depends on where we are in the world and what is readily available.  It is very important to have lots of veggies, it is not a fruit juice but a veggie juice.  We do usually add some kind of fruit to make it a little sweeter.

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We will add carrots which help make it sweeter.  We also add apples or pineapples to add a little sweetness.  We have been adding fennel lately because we love it. Sometimes we replace the fennel with red beets.  It is not important which of these ingredients you choose but more what combination you really like best.  You can vary it up depending on what is available to you and what you prefer that day.  You will soon discover your most favorite green juice recipe!
As long as you have celery, cucumber, a dark leafy green and something that is a little sweeter, you are all set.  You will need a juicer and you are ready to juice!
 Green juices are possibly the best way to get many of the most valuable nutrients your body needs in a delicious way.  Everyone should try and drink a green juice every day, you will notice right away how fantastic you feel!

 

Lentil Soup Recipe

Need a protein and iron boost? Try this delicious lentil soup!
Here I chopped 1 clove garlic, 2 carrots, 2 stalks celery, 1 onion and 1 cup of spinach. Added 1.5 quarts of veggie broth, 1.5 cups green lentils (pre-soaked) salt, red pepper flakes and a veggie bouillon cube.

Directions: Bring bouillon cube and 1-2 inches of water to a boil in a pot first, then add the veggies for 5 minutes. Add rest of ingredients and Cook for 35 minutes.

Stepsinstilettos.com's photo.

Summer Dinner Ideas Using Grilled Veggies

Grill whatever veggies you have in the fridge, or outside in your garden and top them with garlic, sea salt and a tiny bit of coconut oil.  Over the next few days, try adding your grilled veggies to a salad, or top with tomatoes and eat plain, make a sandwich with them, or use them for toppings on a pizza!

We would love to hear your ideas too!

Happy Valentine’s Day!

In honor of Valentine’s Day, we are forwarding you an amazing recipe courtesy of the Forks Over Knives site!  If you haven’t checked them out yet, they offer great tips on weight loss, living a healthy lifestyle, cholesterol reduction, recipes, etc.  You can find them at www.forksoverknives.com and DEF watch the documentary!  It is LIFE-CHANGING!

 

    • Makes 12 Cupcakes
    • Ready In: 75 minutes

FOR THE FROSTING:

  • ½ cup almond flour (from blanched almonds)
  • ½ pound strawberries (about 1 cup) (see note)
  • ¼ cup maple syrup
  • ¼ teaspoon fresh lemon juice
  • Pinch of sea salt

WET MIX:

  • ½ pound strawberries (about 1 cup)
  • ¾ cup unsweetened, unflavored plant milk
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon vanilla extract
  • ¾ cup maple syrup
  • ¼ cup almond butter

DRY MIX:

  • 1¼ cups oat flour
  • ¾ cup sorghum flour
  • ¼ teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 pinches of sea salt 
  • 6 strawberries for decoration

Strawberry Cupcakes for Valentine’s Day

BY DARSHANA THACKER ON FEBRUARY 11, 2015
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Strawberry cupcakes taste good any time of year. But the colors and flavors are just perfect for Valentine’s Day or anytime you’re in the mood for a treat … and you can have a lot of fun decorating them!

Instructions:

1. Preheat the oven to 350°F. Line a standard 12-cup muffin tray with paper liners.

2. Purée the strawberries for both the wet mix and the frosting in a blender. Use a strainer to remove the seeds.

3. To make the frosting, place the 1 cup of the strawberry purée, the maple syrup, lemon juice, and salt in a saucepan and cook for about 8 to 10 minutes on low heat, until the sauce has reduced by third.

4. Transfer the sauce to a bowl to cool. Mix in the almond flour and let stand for about 30 minutes. Transfer back to the blender and blend into a creamy frosting. Refrigerate for at least 1 hour.

5. To make the wet mix, place the plant milk, vanilla extract, flaxseeds, and vinegar in a mixing bowl. Mix well and let stand for 10 minutes.

6. To make the dry mix, place the oat flour, sorghum flour, vanilla, baking soda, baking powder, and salt in another bowl. If needed, sift through a sieve to ensure a thorough mixture.

7. Add the almond butter, maple syrup, and the remaining 1 cup of the strawberry purée to the bowl with the wet mix. Stir well, and pour into the bowl with the dry mix. Stir well but gently.

8. Spoon the batter evenly into the 12 muffin cups. Bake for 30 to 35 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

9. Remove the tray from the oven and let cool for a few minutes. Place the cupcakes on a wire rack to cool completely.

10. Frost each cupcake using a spatula, or decorate using a pastry bag and tip. Top each with a half strawberry. Keep refrigerated until ready to serve.

Notes:

You can use frozen strawberries if fresh ones are not available, but the fresh berries will give the cupcakes and the frosting a better taste and texture.

Photo by Keepin’ it Kind 

Find this recipe and more in the Forks Over Knives Recipe App.

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Chocolate Fudge Cupcakes with Avocados and Applesauce!

It’s birthday time at our house and I have been searching for a healthier alternative to traditional cupcakes! Would you believe that these chocolate fudge cupcakes are made with Avocados and Applesauce? And no sugar or oil?
Check out paleospirit.com for the frosting which uses 3 ingredients: avocado, cocoa powder and maple syrup (although I substituted agave)! For the cupcakes themselves I used the recipe from chow.com -basic vegan chocolate cupcake- and substituted applesauce for the oil and Norbu monk fruit sweetener instead of sugar. I am currently exploring other options instead of sugar. What are your favorite substitutions?
Stepsinstilettos.com's photo.
Stepsinstilettos.com's photo.