Homemade Bloody Mary for Mardi Gras

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Hi everyone! It’s Nicole, Annette’s web manager and friend. I am sharing an excellent recipe of Annette’s, of course, that’s perfect for Mardi Gras festivities tomorrow: a classic bloody mary!

I grew up in Atlanta, but my grandparents lived in Mobile, Alabama which if you don’t know, is actually the birthplace of Mardi Gras in the U.S. Yes, you read that right; Mobile not New Orleans. As a result, I spent my childhood watching many parades and eating scores of moon pies and king cake. Now that I’m older, I like to enjoy Mardi Gras a little differently, and that’s with a Bloody Mary in hand!

As a Bloody Mary connoisseur, I am always on the hunt for the next great Bloody Mary mix, but being around Annette and learning from her has encouraged me to try my hand at making my own mix. She has an awesome recipe that I’m sharing with you guys today. Add your inebriant of choice (for me, it’s GIN!), and laissez les bons temps rouler!

Bloody Mary
Serves 1

You will need:
– 1 cup tomato
– 1 carrot
– small sliver of beet (mostly for color)
– 1/2 tablespoon Worcestershire sauce
– 1/2 teaspoon sea salt
– 1/4 teaspoon cracked pepper
– 1/4 cup water + 1/4 cup ice
– 1/4 cup spinach
– 1 tablespoon parsley
– 1 oz gin or vodka

Place all ingredients into your blender, process for 30 seconds, and serve with your choice of accouterments.

xo, Nicole

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Banana Smoothie:: The best breakfast

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I make this banana smoothie with mango, peanut butter, and turmeric nearly every day, especially during Juice January.

It fills me up, and I feel satisfied. There’s a protein element, and of course, the anti-inflammatories in the turmeric are beneficial as well. It’s also delicious. I think you’ll like having this recipe in your arsenal. It also makes a delightful late afternoon pick me up or even a dessert!

Banana Mango Peanut Butter Turmeric Smoothie
serves 1

You will need:
– 1 banana
– 1 cup frozen mango
– 2 tablespoons unsweetened peanut butter
– 1 1/2 cups of Almond milk
– 1 inch piece of fresh Turmeric or 1/2 teaspoon dried Turmeric

In your blender, or Nutribullet, combine all ingredients and serve.

Photo credit from here (this smoothie recipe is terrific as well).

 

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Rise and Shine Green Smoothie

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Hi Everyone! It’s Nicole, Annette’s web-manager and friend, and I’m here today with an easy green smoothie sure to satiate. Let me be abundantly clear on this from the get-go: embracing green smoothies for me took a while. I couldn’t get passed the idea of drinking vegetables and fruits that I typically ate muddled in a salad or individually as snacks.

It wasn’t until my husband and I tried Simple Green Smoothies recipes that we really started to get on board. Now, we have one almost every day. Here are a few things that we’ve learned:

  1. Invest in a great blender. Annette loves her Nutribullet, and I love my Ninja. No matter what blender you use, it’s really important you get one that can handle the different textures of frozen fruits and veggies with ease. It will make your smoothie taste so much better.
  2. Decide which green vegetable works best for you as your base. I used to be a tried and true kale gal, but I’ve since shifted over to spinach. The truth is, it doesn’t matter what greens you use as long as you use some. Decide what you love, no matter what the recipe says, and stick with that. Pro Tip: Use your leftover smoothie greens as salads for the week.
  3. Blend smoothies two servings at a time. Keep the second in a tightly sealed mason jar for the next day – or share it with a friend!
  4. Feel free to play. If you don’t like grapefruits, use an orange instead. If you love pineapple, double up on that. If you happen to have some spare clementines around, toss those in, too. Enjoy being in the kitchen and playing with flavors. A fun smoothie is a better smoothie.

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The smoothie recipe I’m sharing today is modified from Simple Green Smoothies’ Beginner’s Luck. As the title indicates, it’s a great first timer smoothie and a fantastic way to ease into the green smoothie lifestyle.

Rise and Shine Green Smoothie
serves 2

You will need:
– 2 cups spinach
– 2 cups unsweetened vanilla almond milk
– 1 cup frozen pineapple
– 1 cup frozen mango
– 2 fresh, ripe bananas, peeled
– 1 fresh, ripe orange, peeled

To prepare:

Blend spinach and milk together until spinach is fully combined.

Add remaining ingredients and blend until smooth.

Pour into a cute glass and sip through an even cuter straw. Store any remaining smoothie for tomorrow!

Note: when you think it’s blended, let it blend a little more. The longer this one blends, the more of the orange pith will disappear and blend into the rest of the drink.

xo, Nicole

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Easy Asian Spicy Soup

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This soup recipe is an oldie but goodie. In cold weather, it’s just the thing that makes you feel warm inside. Plus, it’s super easy and impressive. I am all about Asian flavors these days, and this Asian spicy soup hits the spot. Let me know how you like it.

Tell me about some of your favorite soup choices this month in the comments. I would love to hear from you!

Asian Spicy Soup
(Chinese Hot and Sour Soup)
Serves 4

You will need:

– 1 tbsp oil
– 2 cloves of garlic, finely chopped
– 25g (0.8 ounce/ about 6-7  mushrooms) shitake mushrooms, sliced
– 1/2 tsp dried chilli flakes *adjust to taste*
– 3 fresh tomatoes, roughly diced
– 2 cups of chopped kale ( I used the curly variety)
– 1 cup frozen corn kernels
– 4 cup low sodium chicken broth (you can use vegetable broth also)
– A dash of soy sauce * adjust to taste; you may need more if you make your own broth*
– 1 tbsp sesame oil (you can add more if you prefer a stronger scent)
– 2 dashes of white ground pepper
– 3 tbsps cornstarch
– 1/2 cup cold water
– 2 eggs, beaten
– Spring onions, chopped for garnish *optional*

To prepare:

In a large pot (or a wok), heat up a tablespoon of cooking oil and then add mushrooms, garlic and chilli flakes. Saute over low heat until the garlic becomes aromatic. Add kale, tomatoes and sweet corn and stir to combine with the fragrant ingredients. Pour the broth into the vegetable mixture and let it simmer with a lid on over high heat until it starts to boil. Turn the flame over to the low and simmer for another 10 minutes after the broth reaches its boiling point. In the meantime, mix the cornstarch with cold water. Remove the lid. Over high heat and while the soup is bubbling vigorously, add the cornstarch mixture and stir to combine with the soup. The soup will thicken as it boils. Keep it boiling until it reaches your desired consistency. Then gradually pour the beaten eggs into the soup in a circular motion (rather streaming the egg in one spot). Allow the eggs to be fully cooked before you start stirring the soup. This is to ensure the eggs do not cloud the soup and they should appear ribbon-like. Stir in the sesame oil, soy sauce and white pepper. Serve immediately.

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Vitamin-y Juice

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Ahh the carrot: a simple yet complex vegetable…

I love carrot juice! I make sure to have a glass at least once a week.

This is a lovely recipe, and one you will use time and time again. It’s both tasty and satisfying. Plus, it’s full of vitamins perfect for the winter months.

Carrot Juice
Serves 1

You will need:
– 3 carrots
– 1/2-inch piece fresh turmeric or ¼ to ½ teaspoon dried
– 1/2-inch piece ginger
– 1 cup orange juice ( freshly squeezed)
– 1/2 cup ice
– 1/8 teaspoon dried cinnamon

To prepare:

Put the ingredients into your juicer (I use a Nutribullet) and blend!

Let me know how it’s going. Write any comments or questions below.

Happy Juicing! xx

Photo from: The Honor System

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