Category Archives: Recipes

Spicy Pumpkin Soup: Soup #2

Pumpkin is the flavor for this week as we continue to celebrate fall and discover new soup recipes. I have never cooked with pumpkin or leeks before, so I am excited to try. I hope you enjoy it!

Spicy Pumpkin Soup:

  • 2 lb pumpkin, peeled and seeds removed
  • 2 tbsp olive oil
  • 2 leeks, trimmed and sliced
  • 1 garlic clove, crushed
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 3 3/4 cups vegetable stock
  • ground black pepper
  • fresh thyme leaves, to garnish
  • 4 tbsp low-fat probiotic yogurt, to serve

*The Detox Cookbook by Maggie Pannell

If you want to check out last week’s soup, you can find it here. 

pumpkinsouprecipe

Juicing Tips

After a month of juicing I came across a few helpful tips.

Tip #1: Meijer sells fruit that is slightly bruised for super cheap. I got a whole bag of apples for only $0.79.

Tip #2: If you don’t have a juicer, you can use a blender and then a cheese cloth to separate the pulp from the juice.

Tip #3: If you don’t want to waste the pulp, I have heard that you can eat it later either by itself or as a topping of your yogurt or oatmeal.

I hope you all had fun this past month. We might just have to do these weekly juices again soon!

Potent Protector: Juice #4

20150930_215526

For our last juice this month, JoDe and I picked out Potent Protector. We both had wanted to try juicing with Pomegranates. All you need is:

  • 2 pomegranates
  • 1 grapefruit
  • knob of ginger
  • 4 carrots

We hope you like it…and don’t forget to tell us what you think in the comments section. I will be planning a juicing party for those who participated and will be serving everyone’s favorite juice.

The previous juices were: Super Detox Elixir Spicy Apple-Cucumber and Lime & Watermelon Tonic

Juicing with Watermelon & Lime: Juice #3

This week was my birthday so I decided to switch it up a bit and pick a juice from “The Detox Health-Plan Cookbook” by Maggie Pannell. It was a gift from my brother Tate and his Fiance Samantha. I picked one that gives a nod to summer as we grasp for the last warm days before the crisp Fall settles in to stay. Plus, many of the ladies joining us in juicing this month are actually using blenders, so I thought this one would turn out the best for them. Happy juicing ladies!

Lime & Watermelon Tonic

  • 1 watermelon
  • 4 cups chilled water
  • Juice of 2 limes
  • Clear honey, to taste
  • Ice cubes, to serve

Chop the watermelon and discard the rind and the seeds. Place the watermelon in a bowl and pour the chilled water over it and leave to stand for 10 minutes. Strain the watermelon and then push them through a juicer. Stir in the lime juice and sweeten to taste with honey. You can also make this into a slush by freezing it and stir often. Then when crystals begin to form, serve immediately.

This juice helps cool the body. It also helps calm and cleanse the digestive system. I might try a glass with a little juiced ginger just because I have liked the spice from the last two juices we did this month (Super Detox Elixir and Spicy Apple-Cucumber).

 

 

Spicy Apple-Cucumber: Juice #2

Week 2 is here and after really enjoying the detox juice last week, I am pretty excited to try our next recipe! If last week’s recipe had a kick to it, I am expecting this week to be really spicy.

Spicy Apple-Cucumber

  • 1 lemon
  • 1 Cucumber
  • 4 Green apples
  • 1 Small hot red chile
  • Knob of ginger

Peel the lemon and cut the lemon, apples and cucumber to fit the juicer. Place the lemons, apples, chile, ginger and cucumber into the feeder of the juice extractor and run the machine. Enjoy as soon as possible. -Recipe by Erin Quon and Briana Stockton.

I might have a glass of water or milk ready 😉

Juicing with Friends

I am a known ice cream-aholic. Movie nights at our home are often accompanied by the phrase “What’s for food?” about half way through the flick. Of course this means coffee, Ghirardelli brownies, Toll House cookies, Oreos or my personal favorite toasted coconut ice cream.

This is about to change-well, a bit. After looking through the book The Juice Solution with my cousin JoDe, we both got excited to try a few. I thought I would substitute one or two of my ice cream nights for a delicious juice. Why not try something sweet that also packs in a vitamin punch?

 

Our first recipe we are going to try is:

Super Detox Elixir

  • 1 lemon
  • 2 green apples
  • 1 cucumber
  • 1 beet
  • knob of ginger
  • 3 stalks celery

Peel the lemon. Cut the lemon, apples, cucumber and beet to fit the juicer. Place the lemon, apples cucumber, beet, ginger and celery into the feeder of a juice extractor and run the machine. Makes about 2 cups.

Personally, I might also try just putting all of the ingredients in a blender and see which I like better.

JuiceAuthor

We are going to write what we think of each recipe we try in the upcoming weeks. Join us and write your thoughts as well. Hopefully we will find the most liked recipe and perhaps it will be the new girl’s night drink of choice…wouldn’t that be something?

Gooey Topped Banana Bread

I found a variation of this recipe online a few years ago and modified it to my taste. The original recipe added macadamia nuts and only used 2 bananas.

Prep Time: 20 min
Cook Time: 40 min (1 hour if you want a crunchy top instead of a gooey one)

Ingredients:

3 brown bananas
2/3 cup milk
2 1/2 cup flour
1 cup sugar
1/2 cup softened butter
2 eggs slightly beaten
2 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt

Preheat the oven to 350 degrees F.
In a large mixing bowl, combine the ingredients in the order listed above.
Mix well with a spoon.
Pour into a greased loaf pan.
Bake for approximately 40-45 min or until a toothpick comes out cleanly. (I like the least amount of time as possible so that it has a gooey top 🙂

Feijoada Recipe

This Christmas a few people requested my feijoada recipe and since I tend to do it a bit differently each time, I thought I better write it down before I forget 😉

Serves 8-10 people

You will need:

7-8 12oz cans of black beans (I usually buy the Goya Brand from the international isle)
4 chopped green onions
2 medium sized white onions
2 diced tomatoes
2-3 tablespoons of minced garlic
4 tablespoons of olive oil
2-4 bay leaves
1-2 ham hocks
1 package of turkey bacon (diced)
1 lb of salt pork cut into 1″ cubes
1 lb of chorizo sausage
Salt and Pepper (a pinch or two)
1 tablespoon of coriander

Put the oil, tomato, onions, green onions and garlic in a pressure cooker (don’t cover) and cook for 5 minutes or so on medium heat.
Add the ham hocks and bay leaves and cover with water. Then put under pressure for 20 minutes.
Take off pressure and take out the ham hocks. Then add in the rest of the ingredients (meats, beans and spices). Keep under pressure for an hour.
When the time is up, check the feijoada to see if most of the water has been soaked up or released under the pressure. It should not be soupy. It should look like a stew. If not ready continue to put under pressure, checking every 20-30 minutes until done. Stir the feijoada each time to prevent any burning on the bottom.

When ready to serve, take out the bay leaves.
Serve over white rice.
Some also like to put farofa on top to soak up some of the juices in the dish. It is a manioc flour mixture Brazilian’s like (not essential).

Note, you can substitute meat choices as you like.

Hope you enjoy!