Green Dream Smoothie

Green Dream Juice and Smoothie Recipe

Ingredients for Green Dream Juice

These two recipes are smooth, mild, and cooling…perfect for easy drinking on a hot day.

Recipe for Green Dream Juice

makes approximately 40 ouncesGreen Dream Juice

  • 2 large organic apples, cored and cut to fit in juicer – I recommend Golden Delicious or Fuji
  • 2 large cucumbers, peeled
  • 2 limes, peeled
  • 1 inch fresh ginger – No need to peel
  • 4 leaves green kale with stalks – Red kale won’t change the taste of the juice, but it will definitely change the color!

Recipe for Green Dream Smoothie

makes approximately 20 ouncesGreen Dream Smoothie

  • 1 large cucumber, peeled
  • 1 lime, peel cut away
  • 1 large organic apples, cored and cut – I recommend Golden Delicious or Fuji
  • ½ inch fresh ginger, peeled or 1 teaspoon ginger juice 
  • 1 green kale leaf with stalk
  • 2-3 ice cubes

Add ingredients in order listed in a powerful blender, like Vita-Mix, and blend until smooth. Add a small amount of liquid (coconut water, almond milk, etc.) if needed to help the blending process.

Sweet potato casserole

Sweet Potato Casserole

Sweet potato casseroleDuring the holidays, people get a hankering for sweet potato casserole.  You know, that dish made up of sweet potatoes, marshmallows, and brown sugar?  My problem with this traditional side is it’s often made from canned sweet potatoes (full of corn syrup) and ends up being cloyingly sweet.  But since it’s one of my husband’s favorite parts of holiday meals–and I admit my eyes light up when I see it too–I was determined to make a healthier version.

I baked my own sweet potatoes, which isn’t much harder than opening cans…just takes time and a little planning.  And fresh is so much tastier and healthier than canned!  To save time on the day of, bake sweet potatoes and scoop out the flesh the day before.  I found some natural-ish marshmallows at Whole Foods.  Obviously, marshmallows are not found in nature–and due to their odd consistency there is no way to have a completely natural version–but this brand seemed least wacky.  I used Grade B maple syrup as sweetener, which lends a richer flavor (with vitamins and minerals!) than ordinary sugar.  I added some (again, natural-ish) crushed graham crackers on top for a fun twist.

Don’t forget to check out my recipe for Fresh Spiced Cranberry Sauce, the perfect condiment for Thanksgiving turkey!

Baked sweet potatoes

Best ingredients I’ve seen for marshmallows

First layer of casserole

Sweet potato casserole ready to go into oven

Recipe for Sweet Potato Casserole

  • sweet potatoes, scrubbed and rubbed with olive oil
  • 1 package marshmallows – I used Elyon brand
  • Grade B maple syrup
  • cinnamon
  • graham crackers, crushed/crumbled – I used Back to Nature Honey Graham Sticks

Preheat oven to 400°F.  Scrub sweet potatoes, pat dry, and rub with olive oil.  Place on baking sheet and bake until can pierce deeply with ease, about 1 hour.  Cut potatoes in half lengthwise.  Scoop out flesh into large bowl.  Mash thoroughly.  Spread an inch or two of sweet potato into baking dish.  Dot with marshmallows, sprinkle with cinnamon, and drizzle maple syrup lightly.  Add rest of sweet potato mash and marshmallows.  Reminder: Marshmallows will expand so no need to pack tightly.  Sprinkle with cinnamon and drizzle maple syrup.  Bake at 350°F until marshmallows puff up and melt, about 10 minutes.  Add graham cracker crumbs on top and lightly press into marshmallows.

Watermelon Salad

Tangy Watermelon Salad with Feta and Mint

One of my favorite foods to eat during the summer is watermelon.  It’s refreshing, hydrating, nutritious, and oh-so delicious!  This savory-sweet recipe is another way to enjoy nature’s treat that beats summer heat.

Recipe for Tangy Watermelon Salad

3 pounds cubed watermelon (6-7 heaping cups)

3 tablespoons white balsamic vinegar

Herbs de Provence, to taste

Black pepper, to taste

2 tablespoons fresh chopped mint, tightly packed

4 heaping tablespoons chopped/crumbled feta cheese

Place watermelon in large bowl or separate into serving bowls.  Drizzle white balsamic over watermelon.  It’s important that you cover as much watermelon as possible, as the balsamic will soak directly into the fruit, so use something that allows you more control for pouring.  Add spices and mix gently.  Sprinkle feta and mint on top.  Don’t mix at this point as feta and mint tend to fall to the bottom.

Just add olive oil and you’ve got watermelon vinaigrette!

Important note:  This recipe doesn’t keep well so eat it right away!  It will still taste yummy, but the lake of liquid that forms in the container and the darkening of the watermelon doesn’t make for a nice presentation.  If you do find yourself in that situation–and how do you think I know about this?–there is an upside.  Drain the liquid into a glass jar, add some olive oil, and you’ve got homemade watermelon vinaigrette!  It’s a nice dressing on mixed greens, and imparts all the flavors of the recipe.

fresh produce

Juicing for Health

I’m happy to say I’ve started juicing again…you know I’m talking about fruits and veggies, right?  Summer is a perfect time to juice, when the goal is to enjoy the warm weather while showing off glowing skin…in a bathing suit.  Not there yet?  Adding fresh juice to your daily routine might be able to help.  If you’re new to juicing, or need a reminder of all the benefits, let me share why juicing may be right for you…

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  1. Juicing is the easiest, quickest, and most efficient way to absorb all the nutrients in fresh fruits and vegetables.  The process of heating food destroys nutrients in varying degrees, depending how you cook them.  Eating raw vegetables in the amount that’s ideal can cause digestive upset.  Juicing produce yields micronutrient-rich liquid that’s doesn’t require much effort from our digestive system.
  2. Juicing is easy.  Yes, juicing does take some prep work.  But after you select and clean your produce, it takes little time or effort.  And your meal is totally portable, able to be enjoyed on the go.  I love my Breville juicer (Juice Fountain Plus, recommended to me by Joe Cross) because it’s quick to assemble, extracts all the juice possible from fruits and veggies, is easy to take apart, and a cinch to clean.
  3. Juicing is tasty.  Freshly juiced produce is absolutely delicious!  If you’re new to juicing, it can be a little daunting to figure out what combo makes a tempting, nutritious concoction.  But after consulting the many tasty juice recipes out there, you gain the confidence to know which produce to use, and perhaps even try out your own recipes.  I recommend The Big Book of Juices by Natalie Savona for ideas and guidance.  With more than 400 recipes, you’ll never get bored. I love the nutrients list and benefits rating for each recipe, as well as the index in the back that suggests which juice recipes are helpful for what’s ailing ya.
  4. Juicing is sexy, because it makes YOU sexy.  With skin-glowing nutrients, cleansing properties, and slimming qualities that make a difference people can see…how can you not feel great about how great you look?

Although juicing does awesome things for your body, you do need to keep a few things in mind….

  1. Juice is not nutritionally complete.  There is very little to no protein, and no fat, in juice.  You need both in your diet.  I use juicing to complement my diet as a vitamin-rich snack or a detoxifying elixir.  The only time I use juice to replace meals is when I’m doing a cleanse, and in this case, I’m purposefully giving my digestive system a break from protein and fat.
  2. Fruit and sweet vegetables contain sugar.  Too much sugar, even from healthy sources, is still too much sugar.  If you’re trying to watch your weight or have blood sugar issues, use sweet veggies and fruit sparingly.  I use a carrot, beet, or apple (or half of one) for a touch of sweetness to greens-laden juices or to tone down strongly flavored vegetables like cabbage.  Adding lime or fresh ginger is a great low-sugar way to add depth to your juice or “cover up” strong vegetable flavors.  If you do use sweet produce to juice and want to keep calories/sugar on the light side, drink a small glass instead or dilute your juice with water or club soda.
  3. Use organic produce as much as possible.  Juicing requires a lot of produce…which means you’re consuming a lot of produce.  So make sure what you’re ingesting is free from pesticides and chemicals!  The worst offenders are on the Dirty Dozen list, so definitely choose organic for those.
  4. Fresh juice has a quick end date.  Freshly juiced beverages have a small window of time in which to drink them.  It’s best to drink fresh juice right away, but if you want to make juice for later, here are a few tips:
  • Store juice in a glass jar with a tight-fitting lid and refrigerate.  Make sure the juice fills up the entire jar to reduce oxidation.
  • Freeze the juice for later use.  Pop in a couple cubes of juice, frozen in an ice tray, when you’re making smoothies, shakes, and other cold beverages.
  • Taking juice with you but not drinking it right away?  Add a teaspoon of vitamin C powder or squeeze of lemon to the container to keep juice from turning brown.

Happy Juicing!

Fresh Spiced Cranberry Sauce

Fresh Spiced Cranberry Sauce

When I was a kid, I thought all cranberry sauce came out of a can in one big can-shaped jelly mold.  I thought it tasted OK, but something about it was weird and unnatural.  Then many years later I discovered that cranberry sauce could look like, well, sauce.  And it tasted so…delicious.  After that day, I just couldn’t bear to buy the jelly-roll-thing-in-a-can again.

While homemade cranberry sauce does take longer to make than opening a can, I think it’s totally worth it.  And my taste buds agree.  If you’re in a real pinch, or simply will faint if you have to make one thing more thing for the holidays, you could add the spices to a store-bought can of whole cranberry sauce (please stay away from the jelly!).  I promise not to say anything, as long as you pledge to try this recipe later.  OK, now that we’ve done the pinkie swear thing…..

This would be a great sauce to accompany any white meat, which you probably already guessed.  But I encourage you to try it with other foods too, such as swirled into oatmeal or yogurt, dolloped onto vanilla ice cream, or stuffed into baking apples.  I bet you could come up with some fun ways to use it for holiday hors d’oeuvres too.

Recipe for Fresh Spiced Cranberry Sauce

makes about 1½ cups of sauce

  • 1½ cups filtered water
  • ¾ cup sucanat (dehydrated, freshly squeezed sugar cane juice with a natural molasses flavor)
  • 1 (12-oz) bag fresh cranberries – Equals 3 cups
  • ½-1 teaspoon (packed in) freshly grated orange peel – I really enjoyed the stronger taste of orange, but if you only want a hint, try ½ tsp
  • ½ teaspoon freshly grated ginger root
  • ¼ teaspoon ground cardamom (optional) – It’s great without, but cardamom is such a warm, holiday-ish spice, it’s perfect for this time of year
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla extract

Pour water and sugar into medium pot and heat to a boil, stirring.  Add cranberries and bring to boil again.  Simmer, covered, until cranberries pop and mixture thickens a little (about 15-20 minutes).  Turn off heat.  Stir in rest of ingredients.  Let sit until cools.  Transfer sauce to glass container and chill in fridge until thickens (don’t worry, it will firm up!).

Have a tasty holiday season!