Blueberry Peach Smoothie


Woooo! It’s hot out there today! Chill out with an icy-cool smoothie like this delightful blueberry peach version:Blueberry-Peach Smoothie

1 cup peach juice or nectar

1/2 cup frozen blueberries (I used wild Maine bluebs)

1/2 cup frozen peaches

1/2 banana (I used room temp but you could use frozen)
a few drops vanilla extractoptional:

1/8 tsp cinnamon

1/8 tsp powdered ginger

directions:

blend until smooth, enjoy immediately!

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(Makes 1 full-sized smoothie – much larger than in my pics! I just got so excited that I drank most of it before I thought of snapping some photos!)

 

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Dark Leafy Green…. Juice.


In my work with clients, and in social conversation, I encounter many people who have trouble eating enough greens.  One solution that I’ve discussed is cooking your greens with a variety of seasonings to suit your tastes.  (Check out my post Spice Up Your Life)

With the arrival of my new juicer, I’ve found a new option that is tasty, quick, and effective! Greens are easily sweetened with the addition of apple and citrus fruits.  I’ve been using lacinato kale which produces a beautiful dark green color.  When using additional fruits and vegetables, sticking to green and yellow foods will produce the brightest green juice.  Any orange or red foods will turn the juice a visually muddy brown.  Of course, it will still be delicious. 🙂

SUPER GREEN JUICE

3 leaves lacinato kale

1/3 cucumber

1 large lemon wedge

1 large lime wedge

1/2 inch piece of ginger root

2-3 large green apples, cored

1-2 pineapple rings, or 1 large spear fresh pineapple

(1/2 kiwi, skin removed – optional)

*juice starting with softests fruits/veggies and graduating to more firm fruits/veggies, stir and enjoy!*

This recipe is also delicious if you leave out the cucumber and pineapple and add extra lemon, lime, and a pear or two.

You will notice a sustained energy boost and gentle cleansing effects.  Hello vitality!

Juicing for Vitality


After watching Fat, Sick, and Nearly Dead, my partner and I were inspired to get a juicer.  Due to budget restrictions, it took us some time to acquire one.  From what I understand, there are two factors to consider when buying a juicer: the pulp-to-juice ratio, and the longevity of the machine.  We seem to have found a fairly effective juicer (longevity to be determined) for about 100 bucks.

My first day juicing was yesterday.  I followed my juice intuition and created an apple-orange-lemon-ginger delight that hit the spot.  I took one sip and I swear, my eyes popped out of my head like a cartoon!  Any sense of self control was lost to me, and in a few short moments, my juice was gone, gulped down as though my life depended on it.  Clearly, my body needed those pure, fresh, nutrient-packed fruits.  If you get the chance, try it!

SUNRISE JUICE

4 red delicious apples – cored

1 navel orange – peeled

1 large lemon wedge

1/2 inch piece of ginger

*add to juicer starting with orange and lemon, then all but one or two pieces of apple, ginger, and finish with last few pieces of apple – stir and enjoy!*

Autumn Entertaining Menu


This past Monday, I found myself cuddled around a wood stove, watching scary movies with friends for Halloween.  As it turned out, we had an impromptu dinner party.  I amended my original menu for the addition of a few guests.  We were all extremely pleased with how it turned out!  Seasonal, nutritious, hearty and gluten free, one guest commented that it hits your soul! (In a good way!) Enjoy!

 

POTATO LEEK SOUP

Heat extra virgin olive oil over medium heat and add 1 onion, chopped, 1 large leek, sliced, and 2 cloves of garlic, minced.  Cook, stirring frequently about 10 minutes.  Add in small cubes of potatoes (I used 2 red skinned, 2 yukon, and 1 large sweet) and cook for 5-10 minutes.  Add in 2 cups vegetable broth, and seasonings (I used 2 tbl thyme, 1 tbl oregano, 1tsp black pepper, 1 tsp chipotle powder, 1 tsp sea salt, and 1 tsp cumin powder) and stir. Cover, and cook at a low boil/high simmer for about 30 minutes.  Add in 1 cup half and half, stir to incorporate, and blend about 3/4 of the soup in a blender until smooth.  Return soup to pot and add in small torn up pieces of 3 kale leafs.  Cook for about 5-10 more minutes and season to taste.

MESCLUN SALAD WITH PLUM AND PEPITAS

Toss about 3/4 mesclun mix and 1/4 arugula in a large salad bowl.  Add 1-2 plums chopped into small cubes and cherry tomatoes cut in quarters.  Toss with a few handfuls of pepitas (pumkin seeds) and a drizzle of Killer Maple Mustard Cider Vinaigrette.

HONEY MAPLE ROASTED PEARS

4-5 bosq pears cored and quartered

1 cup local honey

1/2 cup maple syrup

2 cups pineapple juice

1 tsp fresh grated ginger, 1 tsp cinnamon, 1/4 tsp nutmeg

splash of balsamic vinegar

Preheat oven to 400 degrees.  Place pears skin up in a pyrex or ceramic baking dish.  Mix liquids and spices together and pour evenly over the pears.  Cover and cook for 30 minutes.  Uncover and cook for 10 more minutes.  Carefully pour off the liquid into a small pot and cook over med/high heat for about 5 minutes, or until the liquid is reduced by half and caramelized slightly.

Serve pears with a drizzle of the reduced liquid and vanilla ice cream, whipped cream or brie/goat cheese/other creamy mild cheese. YUM!