Juicing to be healthy

​Vegetable Juices
Cabbage: Powerful body-cleansing vegetable recommended often for weight loss. I’m sure you’ve heard of the “cabbage soup diet.”

Carrot: This delicious juice will help add sweetness but still let you benefit from the incredible benefits of this amazing vegetable - such as digestion stimulant, liver cleanser, and high levels of beta-carotene.

Celery: Is often recommended in weight-loss programs as it is low calorie and water dense. Juice the entire celery stick, including the chlorophyll rich green leaves.

Lettuce: Dark-green lettuce types are nutrient dense— the darker the leaves, the more alkalizing and mineral rich.

Spinach: Rich in chlorophyll and minerals - such as calcium. Spinach is alkalizing and has numerous weight loss benefits.

Tomato: Helps reduce acid in the body, and is beneficial for stimulating blood circulation, liver cleansing, and ​blood purifying.

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​Just A Spoonful of Honey...
​A New Way to Combat Your Allergies!

Looking for a sweet treat that’s good for you? Try local raw honey! Unpasteurized (raw) honey is full of minerals, vitamins, enzymes, & antioxidants plus has anti-bacterial, anti-viral and anti-fungal properties. If you suffer from seasonal allergies, then be sure to check out local raw honey! It contains pollen that is specific to your area. Taking a spoonful of raw honey once or twice a day is a great help.

​It’s delicious and nutritious in a hot tea, on top of whole wheat toast or mixed with your favorite Greek yogurt!

Recipes

​Pineapple Fritters

​Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons white granulated sugar
• 1 tablespoon baking powder
• 1 (20 ounce) can crushed pineapple, drained
• Just A Spoonful of Honey... A New Way to Combat Your Allergies!
• 1/2 cup milk
• 1 cup cooking oil (I use Canola)

Whisk together flour, sugar and baking powder in a bowl.  
Add crushed pineapple and milk.  Stir until dough sticks together. (If you think it is too thin, you
can add more flour. If you think it is too thick, add more milk).
I use 1/4 cup batter for each fritter.  
Have your oil hot and drop into hot oil.
Mash out like patties with spatula.  Brown on each side.
Drizzle on syrup and powdered sugar or just use the powdered sugar.  Enjoy!
Makes 12 fritters.

​The Potassium Blaster

Ingredients

• ​6 fresh strawberries
• 1 large cucumber
• 1 medium banana
• 1 large red apple
• 2 medium carrots
• Ice (optional)

Combine strawberries, cucumber, apple, banana and carrots in juicer. Add ice, if desired and Enjoy!

The Power Gulp

Ingredients

• 1 cup sliced kale
• 1 cup seedless green grapes (about 28)
• 1 English cucumber, thickly sliced
• 1 small Granny Smith apple cored and cut into chunks
• 1/2 cup water

In a blender, combine kale, grapes, cucumber, apple, and water; blend, scraping down sides
occasionally, until smooth. Strain juice and Enjoy!

The Fat Burner

Ingredients

• 4 carrots
• 2 celery stalks
• 1 handful of spinach
• 1 handful of kale
• ½ lemon
• 1 handful of parsley

Chop carrots and celery in chunks and combine in blender. Add spinach, handful of parsley and kale. Squeeze lemon juice into blender. Strain & Enjoy!

These recipes can even been made with or without a juicer! If you’re using blender, simply use a finely meshed sieve or cheese cloth to strain the juice!

Simple mango salsa

Ingredients

• 2 cups diced Roma tomatoes
• 1 1/2 cups diced mango
• 1/2 cup diced onion
• 1 teaspoon white sugar
• 1/2 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon cider vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced

1) Stir the tomatoes, mango, onion, sugar, cilantro, lime juice, cider vinegar, salt, pepper, and garlic together in a bowl.
2) Refrigerate for at least 1 hour before serving.

​This is a delicious garnish to serve with Fish Tacos or Jerk Chicken - Or pair it with tortilla chips
for a refreshing summer appetizer!

Honey pecan pumpkin pie

Ingredients

For Honey Crunch Pecans

• 6 tablespoons sugar
• 3 tablespoons natural honey
• 3 tablespoons unsalted butter
• Pinch of salt
• 1 cup pecan halves

For Pumpkin Filling

• 1/2 cup sugar
• 1 tablespoon cinnamon
• 3/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1/8 teaspoon ground ginger
• 15 oz pureed fresh pumpkin
• 1/3 cup natural honey
• 1 cup whipping cream
• 4 large egg
• For Topping
• 1 cup chilled whipping cream
• 2 tablespoons natural honey

 
Make pecans: Place large piece of foil on work surface. Stir sugar, honey, butter and salt in
heavy medium skillet over medium-low heat until sugar dissolves, butter melts and syrup comes
to simmer. Add pecans. Cook until syrup turns deep caramel color and bubbles thickly, stirring
nuts occasionally to coat, about 9 minutes. Scrape onto foil. Working quickly, separate nuts
with spoon. Cool completely. Place in airtight container. (Can be made 3 days ahead. Store at
room temperature.)
 
Make pie: Position rack in lowest third of oven and preheat to 350°F. Roll out dough disk on
floured surface to 12- to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Fold
overhang under; crimp edge, forming high-standing rim.
 
Stir sugar and next 5 ingredients in large bowl. Whisk in pumpkin and honey, then cream and 3
eggs. Beat 1 egg in small bowl to blend. Brush inside of crust with some of beaten egg. Pour
filling into crust. Bake pie until filling is slightly puffed and begins to crack at edges, covering
crust with foil if browning too quickly, about 1 hour. Cool on rack. (Can be made 8 hours
ahead. Store at room temperature.)
 
Make topping: Using electric mixer, beat cream and honey in medium bowl until stiff peaks
form. Spoon into pastry bag fitted with star tip. Pipe rosettes of cream atop pie. Garnish with
candied nuts.

Pineapple italian ice

Ingredients
 1/2 cup water
 1/2 cup granulated sugar
 2 cups cubed pineapple
 1 teaspoon lemon zest
 1 tablespoon lemon juice

1. In a medium saucepan, bring the water and sugar to a boil. Cook until the sugar dissolves and the liquid is clear. Remove from the heat.
2. In a blender, add the watermelon, lemon zest, lemon juice, and sugar water. Pulse a few times until smooth (don't overblend).
3. Pour into a freezer-proof container. Cover and freeze until firm, about 4 hours or overnight
​
Note: For larger families you will need to double or triple the ingredients

​Sausage, Potato and Kale Soup

​1 h 12 servings 266 cals

• 1 pound bulk Italian sausage
• 4 cups half-and-half
• 3 cups cubed potatoes
• 2 cups low-sodium chicken broth
• 2 cups whole milk
• 1 onion, chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes, or more to taste
• 1/2 teaspoon ground black pepper
• 2 cups torn kale leaves (bite-size pieces)

Add all ingredients to list.

1. Heat a large soup pot over medium-high heat. Crumble sausage into pot; cook and stir until browned, about 10 minutes. Drain and discard grease.
2. Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage, bring to a boil, and reduce heat to low. Simmer until potatoes are tender, about 30 minutes. Season with black pepper; stir kale into soup. Simmer until kale is tender, 10 to 15 more minutes.

pumpkin cream cheese bread

Ingredients

Pumpkin Bread

• 1 can (15 oz) pumpkin puree
• 1 cup Dixie Crystals Extra Fine Granulated Sugar
• 2 whole eggs
• 1/2 cup vegetable oil
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon all spice

Cream Cheese Swirl

• 8 oz cream cheese, softened
• 1 whole egg
• 1/3 cup Dixie Crystals Extra Fine Granulated Sugar
• 1 teaspoon vanilla extract
  

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

1. Preheat oven to 350°F. Line a 9X5-inch loaf pan with parchment paper or grease well. Set aside.
2. In a large bowl whisk together pumpkin, sugar, eggs, vegetable oil, milk, and vanilla extract.  Once smooth set aside.
3. In a separate bowl mix together flour, cinnamon, baking powder, salt, baking soda, nutmeg, and allspice. 
4. Slowly add dry ingredients into pumpkin mixture, being careful not to overmix. 
5. In another bowl, prepare the cream cheese swirl. Beat cream cheese, egg, sugar, and vanilla together until smooth and creamy. 
6. Pour about half of pumpkin batter into prepared loaf pan. Add cream cheese mixture and spread
evenly. Top with remaining pumpkin batter. 
7. Bake for 60-75 minutes until a tester comes out clean. Remove from oven and let cool on a wire
rack for 10 minutes before removing from pan to cool completely.

Coconut curry butternut squash soup

2 h 3 m6 servings315 cals

• ​1 butternut squash, halved and seeded
• 1 tablespoon butter, melted
• 1 teaspoon salt, divided
• 3/4 teaspoon pumpkin pie spice, divided
• 1/4 teaspoon cayenne pepper
• 1 tablespoon butter
• 1/2 cup chopped yellow onion
• 1 teaspoon yellow curry powder
• 1 (13 ounce) can coconut milk
• 2 1/2 cups vegetable stock, or more if needed
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup pepitas (pumpkin seeds)
• 1 pinch freshly grated nutmeg, or to taste

1. Preheat oven to 425 degrees F (220 degrees C).
2. Place butternut squash in a baking dish, flesh side up. Brush 1 tablespoon melted butter over the flesh and top with 1/2 teaspoon salt, 1/2 teaspoon pumpkin pie spice, and cayenne pepper.
3. Roast in the preheated oven until tender, about 1 hour. Remove squash from oven and cool for 15 minutes.
4. Place a large stockpot over medium heat; add 1 tablespoon butter. Cook and stir onion in the melted butter for 2 minutes. Add curry powder; cook and stir for 1 minute. Stir in coconut milk; bring to a boil.
5. Scoop flesh from the butternut squash and add to coconut milk mixture; mix in remaining 1/2 teaspoon salt, 1/4 teaspoon pumpkin pie spice, vegetable stock, and 1/4 teaspoon nutmeg. Bring to a boil, reduce heat to low, and simmer until soup is heated through.
6. Blend soup using an immersion blender on low speed. Simmer until soup is smooth and thickened, about 20 minutes more. Add more vegetable stock for a thinner consistency and season with salt.
7. Ladle soup into bowls and top each with pepitas and a pinch of nutmeg.

Pineapple fried Rice

This recipe also works well with frozen vegetables. There is no need to defrost the vegetables
before cooking with them. 
Author: Lisa Lin ​(Recipe from healthynibblesandbits.com)

Prep Time: 18 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Yield: Serves 4 to 6

Ingredients

• 3 tablespoons safflower oil, divided (any high-heat oil works, too)
• 3 large eggs, whisked
• 1 cup diced yellow onions (about 1/2 large onion)
• pinch of salt
• 1/2 large red pepper, diced
• 1 large carrot, peeled and diced
• 1/2 cup (70g) frozen peas
• 1 teaspoon turmeric
• 1 1/2 teaspoons ground coriander
• 6 cups cooked jasmine rice
• 2 1/2 tablespoons soy sauce or tamari
• 1 1/2 tablespoons brown sugar (optional)
• 1/2 teaspoon ground white pepper (optional)
• 1 1/4 cups diced pineapple
• 2 scallions, sliced
• 3 tablespoons chopped basil

Note: If you are wanting to make it exciting and add the rice to the shell of the pineapple
Here is what you would need to do:
HOW TO PREPARE THE PINEAPPLE
1. Using a sharp knife carefully cut the pineapple in half lengthways.
2. Using the tip of a knife, cut around the edge of the pineapple being careful not to cut throughthe skin.
3. Slice down and across the pineapple flesh then scoop out the pineapple cubes with a spoon. Set the flesh aside.

1. Heat 1/2 tablespoon of oil in a wok or large sauté pan over medium-high heat. When thepan is hot, add the whisked egg and scramble it with a spatula. Continue scrambling until eggs are cooked, about 30 seconds to 1 minute. Transfer eggs to a plate and set aside. If the wok or pan is dirty, wipe it down with paper towels.
2. Heat remaining 2 1/2 tablespoons of oil over medium-high heat. Add the onions and a pinch of salt and cook until the onions start to soften, about 2 minutes. Mix in the red pepper, carrots and peas and cook for another 2 minutes. Add the turmeric and coriander and stir until the vegetables are coated with the spices. Add the rice and mix well with the vegetables. Continue cooking and stirring the rice for about 1 to 2 minutes.
3. In a small bowl, quickly mix the soy sauce (or tamari) with the brown sugar and pour that sauce over the rice. Add the white pepper, if using, and stir until well incorporated.
4. Add the eggs, pineapple and sliced scallions to the rice and stir to distribute. Turn off the heat and mix in the chopped basil.
5. Scoop rice into the pineapple shell and serve immediately