Got Vegetables? Make Juice

My latest, most favourite, amazing thing to do in the morning is to drink a cup of freshly made juice! Made with wonderful, organic vegetables and fruit, it's easy and super nutritious for you.

The Juicer: A powerful little Hamilton Beach juicer that makes a very full, healthy glass of juice (about 2-3 servings) from: 1 large apple, 1 large lemon, 1 large carrot, and a large bunch of kale or spinach makes ...

The Green Machine

(kale or spinach, carrots, apple, lemon)

Another fantastic juice recipe I concocted (name still pending):

2 medium beets
1 cup strawberries
1 cup pineapple

Everything chopped, add to the juicer and blended together.  Add ice and enjoy!

So why is freshly made juice so healthy for you?  Well to learn more I visited Care2 website which had a neat little list that explained the benefits of various fruits/vegetables ... here are a few from their website:

1. Carrot: strengthens the eyes and helps clear up skin eruptions.
2. Celery: helps to clear the skin (so does cucumber juice)
3. Ginger: helps with inflammation in the body, such as arthritis and is known to remedy nausea.
4. Lemon: is excellent for counteracting a high-fat, animal protein rich diet. Helps the liver in its daily detoxification process.  It can also help to really cut the taste of those green vegetables in your juice.
   
5. Apple: helps to relieve constipation, heal the intestines, and softens gall stones.
6. Radish: benefits the thyroid gland (in small amounts and mixed with other juice).
7. Kale & Collard: strengthens the bones due to high levels of calcium, potassium and Vitamin A.
8. Plums/Prune: helps alleviate constipation and can be used for liver disease.
9. Tomato: helps restore health to the liver, and can be used to treat diarrhea and chronic indigestion.
10. Watermelon: alkalinizes the blood, and can be used to treat urinary problems, edema, and canker sores. Its diuretic properties benefits the kidney’s and bladder. Juice the rind with the flesh for a sweet, thirst quenching drink.

  

Read more: http://www.care2.com/greenliving/the-healing-powers-of-fresh-juice.html#ixzz1Ygelonb8

Summer Sangria

Here is the fabulous (and fabulous is an understatement) SUMMER SANGRIA recipe that I promised you! This is a boozier version of your traditional Spanish sangria. I personally love it and think it’s the bee’s knees (pun completely intended ha-ha), it's the best sangria I’ve ever tasted! Watch-out a little will go a long way.

6 bottles red wine

1 can frozen lemonade

2 cups orange juice

¼ cup lemon juice

2 cups triple sec

1 cup grenadine

1 cup banana liqueur

1 small package of fresh raspberries

3 oranges (sliced)

1 lemon   (sliced)

4 frozen fruit cups (she used dole fruit cups)

1 liter ginger ale

Mix the first 10 ingredients together in a large metal vat. Let this sit over night in the refrigerator. Add the frozen fruit cups and ginger ale just before serving.

Inspiration for Your 4th of July

Pictures 1,2,3,4,5 click,6,7,8 click,9 click,10

A Parfait Breakfast is Better with a Rainbow

A sweet and simple, bright and refreshing breakfast or brunch meal idea:

Rainbow Parfait

* Vanilla soy yogurt (Whole Foods)
* Gluten-free cinnamon granola (Whole Foods)
* sliced Mango
* sliced Strawberries
* sliced Kiwi fruit
* fresh Blueberries

Layer the ingredients in a large glass or narrow bowl, starting any way you like.

I started with the yogurt then created my fruit rainbow with mango on the bottom, more yogurt then strawberry, yogurt, granola, kiwi fruit, yogurt, blueberries, finish with a granola topping.

An Edible Vegan Self-Portrait

Recently, while planning my many mini summer vacations, I came across this fantastic upcoming August 2011 Vida Vegan Conference in Portland, Oregon.  I was however heart-broken to see that it was sold out!  So what's my next logical step?

Enter a contest to win tickets of course!

And so I found the best, most creative contest just perfect for me on Vegtastic Voyage blog.
  
The Contest: Recreate a completely vegan and edible self-portrait to win two tickets to Vida Vegan Con.

Steps to creating an edible food self-portrait ...

Step 1: Using parchment paper I drew out a contour image of my face.  My boyfriend was so impressed with this step alone ha ha, it was sweet.

Step 2: I covered the paper in plastic wrap more as a precautionary measure in case I messed up, and thank goodness I did that - the next steps get pretty messy!

Step 3: Prepping the ingredients.  In this case the cantaloupe which would now be my new skin.

Step 4: I started with my skin since it was the largest area to cover and then worked around it adding the other parts.  This part was tricky but cantaloupe worked like a charm! It was easy to cut out the perfect shaped pieces.

Step 5: Next my hair, which was made from cooked black rice Soba noodles.  Although I added oil during the cooking process the noodles were still very sticky and the biggest pain to work with.

Step 6: Once most of the surface area is covered it's onto the details like the eyes, mouth and then my shirt.

Step 7: Adding the final and finishing touches, the background, made of sesame seeds, pumpkin seeds and walnuts.

Voila! My final food portrait in just under two hours.

Self-portrait made from: Cantaloupe, watermelon, apple, sesame seeds, black rice Soba noodles, walnuts, sunflower seeds, pumpkin seeds, and dates.

Freshii Inspired Meal Time Plan

This week I had been enjoying salads from Freshii, a great little food shop which I now LOVE! It is definitely on my top 10 list of best healthy places to eat in Toronto (in my opinion).

However, because I will be traveling to Mozambique for Habitat for Humanity this summer, I have had to buckle down and start sticking to a serious budget, so going to Freshii 3-4 times a week, not going to cut it anymore!

Then I thought of a brilliant idea - at least I think so - I am going to bring Freshii to me! How you ask?

To first understand what I mean you have to visit their site, it's awesome, check out the menu section: http://www.freshii.com/ (can I have my money now please!)

THE IDEA

Stock up items listed on their menu (or at least the ones you like most) store them in the fridge, cupboard or freezer to have them ready to go when you want to make a quick and easy, yummy meal for lunch or dinner!

THE USUAL SUSPECTS

The Base of your meal

(bulk of your meal, at least 1/2 to 1 cup per person)

- Brown or Wild Rice (I mix them)
- Spring salad mix
- Spinach
- Soup broth
- Cooked Quinoa
- Whole wheat or Gluten-free wraps (your preference)

Vegetables

(fresh or frozen, about 1 cup total)

 

- Bean sprouts
- Beans
- Broccoli
- Carrots
- Celery
- Chick peas
- Corn
- Cucumbers
- Edamame
- Green onion
- Mushrooms
- Peppers
- Red onion
- Salad Mix (if using non-salad base)
- Spinach (if using non-salad base)
- Tomato
- Zucchini

Fruit

(fresh or frozen, about 1/3 cup)

- Blueberries
- Cranberries
- Green apple
- Green grapes
- Mandarin orange
- Mango
- Raspberries
- Strawberries
- Sweet apple

Dried Fruit (1 tbsp total)

- Apricot
- Cranberries
- Dates
- Mango
- Prunes
- Raisins
- Sun dried tomato

Seeds and Nuts

(aka your healthy fat, 1 tbsp total)

- Almonds
- Avocado
- Crispy Wontons
- Hemp seeds
- Dry roasted Peanuts
- Pecans
- Pumpkin seeds
- Soy nuts
- Sunflower seeds
- Walnuts

Protein & Dairy (depending, 1/4 - 1/2 or more if it's meat)

- Egg whites, scrambled
- Hard boiled eggs, sliced
- Roasted turkey breast
- Roasted Chicken breast
- Tofu, cubbed or crumbled
- Low-fat Turkey lunch meat
- Low-fat Chicken lunch meat
- White Tuna
- Turkey or chicken bacon

Dress it Up!
(any dressing you like, these are mine)

- Light: Balsamic Vinaigrette, Cucumber Dill
- Creamy: French dressing
- Sweet: Honey Mustard, Raspberry Vinaigrette
- Salty: Japanese Ginger. Soy Sauce


THE STEPS

Prepping

After I bought everything I spent about 1-2 hours, chopping, slicing and dicing, putting everything in Tupperware containers.  This step takes the longest but is the most important in making your weekly meal times quick and easy.

Storing

I personally like to eat fresh but I also have more time then most people to do the prep work when necessary.  Frozen or dried fruit and veggie options are a great alternative or addition to your meal because I think they will last longer and save you money in the long run.  I like to store everything in plastic or glass, reusable containers and jars - preferably clear ones so that I can quickly see what it is (I'm a visual learner).  You can also label your jars and containers for easy reference.

Let's Eat! Lunch and Dinner Ideas

Putting together this Salads are super easy:

1. Choose the base you want to start with and add it to a large bowl.
2. Add the toppings you want from the other categories.
3. Add the dressing of choice.
4. Toss all together and there you have it - your one-person or family size meal depending on who you're feeding.  If making a family-size meal, start with a larger base and add more toppings.

Here are a few example meals I ate this week:

1. Lettuce (base), tomato, cucumber, mushrooms, green apple, dried cranberries, sunflower seeds, fat-free turkey deli meat; dressed up with  balsamic vinaigrette dressing (served cold).

2. Brown + Wild Rice (base), spinach, carrots, broccoli, tomato, yellow peppers, strawberries, walnuts, fat-free turkey deli meat; dressed up with balsamic vinaigrette dressing (served warm).

3. Rice noodle (base), Vegetable broth, spinach, carrots, broccoli, green onion, mushrooms, zucchini, almonds, tofu; added soy sauce for flavour (served hot).

Other Ideas

* If you like hot meals - turn any of the salad combos into a yummy stirfry

* If you want more carbs - add healthy rye bread or crackers to your salad.

* Top off any of your dishes with fresh squeezed lemon or lime juice or chopped fresh herbs of your choice.

If you have any dish ideas you'd like to see on my blog or suggestions you'd like to make, please email me: sarahlyn44@hotmail.com

Cheers!

I Can't Eat These Ripe Strawberries Fast Enough!

Living in Toronto has been an amazing 10+ years experience so far.  One of my most favourite things about the city, is the varitety of places you can go to get your groceries, from supermarkets to Asian markets to farmers markets - you name it!  Besides Farmers' markets in the summer my next favourite place to go is the local Asian fruit & veg markets, which are basically spread out all over the city.  It's true, in almost any given Toronto neighbourhood you are sure to find one.

One of the things I love about these markets is that you can always find ripe, ready to eat produce at very affordable prices, although the items are not always local I do my best to buy Ontario grown produce.  The problem I find, is that sometimes the food is a little too ripe that by the time I get it home and to my kitchen it's starting to turn. I encounter this problem mostly with the berries - more specificaly strawberries!

Hence, my dilemma - I can't always eat the strawberries fast enough!  My solution - gluten-free / fat-free honey strawberry bread! This bread was very yummy and freezes well if you want to save and savour it.

Strawberry Honey Bread
(Gluten-free & Fat-free)

Ingredients:
- 2 cups gluten-free flour
- 2 tsp baking powder (GF)
- 1 tsp baking soda
- 1 cup diced fresh strawberries
- 2 large eggs, beaten
- 1/2 cup fat-free soy milk
- 1/2 cup frozen orange juice concentrate, thawed
- 1/2 honey
- 1/3 cup vegetable oil

Directions
1. Preheat oven to 375F

2. Lightly coat a 9 x 5 x 3 inch loaf pan with coconut oil

3. In a large bowl, sift together flour, baking powder and baking soda

4. In a small bowl, lightly toss the strawberries with 1 Tbsp. of the flour mixture until strawberries are well coated and set aside

5. In another small bowl, whisk together eggs, milk, orange juice concentrate, honey and oil.

6. Stir liquid ingredients with the dry ingredients until dry ingredients are moistened

7. Gently fold in the strawberries and spoon the batter into the pan.

8. Bake for 40 to 50 minutes or until golden brown and a skewer inserted in the center of the loaf comes out clean

9. Let cool in pan for 10 minutes then transfer to a cooling rack

First Mission: Gluten-Free Lime Bread

My new year resolution was to start eating more healthy, clean and gluten-free foods - not that I wasn't eating healthy already but I really wanted to change the way I see food, my lifestyle.

It's been about a month into my meat-free, dairy-free and gluten-free diet and I feel great!  (Still eating eggs though, sorry, just love them way too much to give them up just yet).

Over the holidays I bought myself a great little bread baking book, filled with great recipes but obviously none of them gluten-free so I challenged myself to make them so.  First recipe I tried...

Lime Bread (gluten-free)

Ingredients

- 3 cups gluten-free flour

- 3/4 cup loosely packed brown sugar

- 3 tsp baking powder (gluten-free)

- 1 tsp salt

- 1/4 tsp baking soda

- 1.5 cups plain soy milk

- 1 beaten egg

- 1/4 vegetable oil

- 1/4 cup fresh squeezed lime juice

- 2 tsp grated lime peel

Directions

1. Preheat the oven to 350F.  Grease a 9 x 5 x 3 inch loaf pan (I used margarine to grease it) and set aside.

2. In a mixing bowl, stir together flour, sugar, baking powder, salt and baking soda.  In a separate bowl, combine milk, egg, oil, lime peel, and lime juice, stirring well.

3. Add wet ingredients to dry mixture once.  Stir just until moistened

4. Turn into a prepared loaf pan and bake for 1 hour.  Allow to cool in pan for 10 minutes then transfer bread to cooling rack.

**This bread will be a little denser then your usually sweet or white breads but it's oh so yummy!

Great as a side with soup or for breakfast!