Monthly Archives: August 2013

Liquid buzz

I want a liquid buzz!  Do you??

I want a liquid buzz! Do you??

Anytime you are feeling sluggish, give either of these juices a try.  I am flying high after my early afternoon sampling of them both!  I don’t anticipate a mid afternoon crash, do you?

ENJOY!

DSCN3925Green liquid buzz

Serving~8 oz

  • 4 stalks celery
  • 1 cucumber
  • 1/2 lime
  • 1 apple
  • 8 oz kale
  • tiny bit of fresh ginger root (optional)

Use your juicer to make this awesome nutrient dense juice.  Serve immediately for max nourishment over ice or at room temp.  Add a dash of your favorite sweetener if you need it.  I also love this one with a bit of red beet.  YUM!  This post is making me thirsty!

DSCN3919Orange and green liquid buzz

Serving~8 oz

  • 1 carrot
  • 1 cucumber
  • 4 stalks celery
  • 1 apple
  • 1/2 lime
  • 8 oz kale

Use your juicer to create this pretty, nutritious drink. Juice the carrot separately so you can layer the drink. Serve over ice or at room temperature.  Sweeten as you desire.

ENJOY!

 

 

 

Creamy and rich chocolate pudding

The limes are from my own plant here in Missouri and are just for show!  :)

The limes are from my own plant here in Missouri and are just for show! 🙂

I can’t say enough about this super healthful and rich dessert.  I found the recipe on Mind, Body, Green’s blog yesterday and went straight to the kitchen to give it a try.  SOOOOOO glad that I did!  It took me all of about 5 minutes to make this super delicious dessert. The secret is probably about having perfectly ripe avocados, so be patient.  Make sure they are nice and soft and get rid of any brown spots.  This DESSERT is loaded with antioxidants and super healthy mono-unsaturated fat.  Give it a try and see what you think.  I loved the very light garnish of coarse sea salt, but next time, I am going to pick a bunch of fresh raspberries from the garden to for a more healthful and colorful topping.

DSCN3914Creamy and rich chocolate pudding

Servings ~4

  • 2 perfectly ripe avocados
  • 1/2 c almond milk
  • 1/2 c honey
  • 1/2 c dark unsweetened chocolate powder
  • 2 t almond or vanilla extract (follow my recipe to make your own) OR use the pulp (seeds) from one vanilla bean (this is what I did!) 

Throw all ingredients into a food processor and blend until smooth. I like it best when it is nice and cold so refrigerate for an hour or two before serving.  Garnish as you like:  fresh fruit, shaved dark chocolate, sprinkle of sea salt, ground nuts, a drizzle of amaretto–what sounds good to you?!

Lime zest salmon salad

DSCN3904This is one of my very favorite quick-fix dinners!  SALMON salad!

Check it out–it is basically lime zest and honey for the marinade!  Yes, that is right.  Which means it takes less than 5 minutes to prepare!  So while the salmon is roasting in the oven, just throw together the salad and dressing and in about 20-25 minutes you have a dinner that is super healthful AND absolutely delicious!

Give it a try and let me know what you think of this super easy lime zest salad!

Lime zest salmon salad–2 servings

 

 

Salmon:

  • 1 large organic lime
  • 2 T organic honey
  • frozen jalapeno, zested.  OPTIONAL (if you want to add some extra heat)
  • splash of room temp water, OPTIONAL (only if you want to make the marinade a little thinner for easier brushing)
  • 2 wild salmon filets
  • salt and pepper (enough to  sprinkle on the salmon filets AND add a health dash to the marinade)
  • sprinkle of chipotle pepper flakes (Victoria’s Gourmet are my very fav!)

Dressing:

  • 1/2 ripe avocado, mashed (slice the other half and use it on the salad)
  • juice of 1 lime
  • 1/2 t ground cumin
  • 1/2 t chipotle pepper flakes (more or less to suit your taste)
  • 1 T honey (or more, to suit your taste)
  • 1-2 T EVOO (I like the dressing a pretty thick, as you can see from the photo so I only use about 1 T)
  • salt and pepper (to suit your taste)

Salad:

  • Use whatever fresh, organic ingredients you like!!

Preheat the oven to 400 degrees F.

Zest one lime and then juice it.  Set the juice aside for the dressing.

OPTIONAL:  Zest part of a frozen jalapeno in with the lime zest if you want to add some heat to the marinade.

Mix the zest with the rest of the the ingredients for the marinade.  Place the salmon filets in a oven ready pan and pat them dry with a paper towel.  Add a sprinkle of salt and pepper to the filets.  Brush on the marinade and let sit at room temperature for a couple of minutes.  Bake for 15-20 minutes, until done.

While the salmon is roasting in the oven, make the dressing for the salad–mixing all of the ingredients in a small bowl.  Cover and set aside.

Now just throw together your favorite greens and veggies — making a nice big bed for your salmon filet.  Don’t forget that other half of the avocado! Add the dressing just before placing the filet on top.

Once the fish is fully cooked, remove from the oven and place the filet on the bed of dressed greens.

Serve with a big glass of fruity sparkling water and ENJOY!

Cheers to good eating!