Tag Archives: juice january

Chinese Hot and Sour Soup

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One of the ways to keep a January detox interesting is to include amazing, flavorful dishes on your menu. If you ever crave some really bold flavors like I do, try this Asian inspired sweet and sour soup by Fuss-Free Cooking. It really hits the mark. Enjoy it below!

Chinese Hot 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 chili 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 chili 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.

Soup recipe and photo from Fuss-Free Cooking.

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Fresh Artichoke Salad

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This recipe for fresh artichoke salad is zesty and delicious. I also love how surprising the ingredients are. It makes an excellent side for Juice January, and more details about the salad and its origins can be found in my book, Cocktail Italiano! Tip: make sure that the artichokes are very fresh and tender.

Roberto’s Fresh Artichoke Salad
Serves 8

You will need:
– 2 pounds (about 20) tender baby artichokes Note: you may substitute the interior soft leaves and heart of larger artichokes, but do not use the tough outer leaves
– 2 lemons, halved
– 4 tablespoons extra-virgin olive oil
– 1 to 1 ½ teaspoons salt
– 2 ounces Parmesan

To prepare:

Trim away any tough outer leaves of the artichokes to expose their tender pale green interior. Using a knife with a serrated blade, cut off the spiky top 1/3 of the artichokes. (Note: baby artichokes will not have the spikes.) Use a vegetable peeler to remove the tough outer layers around the base and stem.

Using a mandolin, slice the artichokes paper-thin and transfer to a medium bowl.

Squeeze the lemon halves over the artichokes, and toss with the oil. Sprinkle with salt, and use a potato peeler to shave the Parmesan over the salad. Serve in small bowls.

 

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Warm Winter Spinach Cauliflower Salad

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This salad is the perfect winter night supper. Smoky, sweet and filling, it’s very satisfying.

It is a vegetarian recipe, and if you leave off the cheese or substitute with vegan cheese, it is a great vegan recipe as well. Enjoy!

Spinach Cauliflower Salad

You will need:
– 1 large head of cauliflower, cut into florets
– 1 can (14 ounce) chickpeas, drained
– 1 cup halved brussels sprouts
– 1 cup raw cashews
– 1/4 cup olive oil
– 2 tablespoons chili powder
– 2 tablespoons smoked paprika
– 3 cloves grated garlic
– 1 teaspoon each of kosher salt and black pepper
– 6 cups fresh spinach
– 2 seedless cucumbers, sliced
– ½  cup thinly sliced red onion
– 4 ounces grated high quality parmesan
– 1 avocado, sliced

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Honey Mustard Vinaigrette

You will need:
– 1/4 cup olive oil
– juice of 1 lemon
– 3 tablespoons honey 2 tablespoons Dijon mustard
– 2 tablespoons apple cider vinegar
– 1/2 teaspoon kosher salt
– 1/4 teaspoon ground pepper fullsizeoutput_76a3

To prepare:

  • Preheat oven to 400 degrees F.
  • Combine the cauliflower, chickpeas, olive oil, chili powder, paprika, garlic, brussels sprouts, and cashews, and salt and pepper. Toss well to evenly coat. Place on a parchment-lined 18” x 13” rimmed baking sheet. Transfer to the oven and roast for 30- 40 minutes, or until fork-tender and lightly charred.
  • Meanwhile, in a large salad bowl, combine the spinach, cucumbers, cheese and sliced onion.
  • To make the vinaigrette. Combine all ingredients in a glass jar or bowl and shake (or whisk) until completely smooth. Taste and adjust the salt and pepper.
  • Toss the slightly cooled roasted cauliflower and chickpeas, nuts and brussels sprouts in with the spinach salad. Add a little of the vinaigrette and toss to combine. Top the salad with avocado and Parmesan cheese, serve with the remainder of the vinaigrette. The salad keeps well for 3-4 days in the fridge.

xx Annette

 

 

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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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Juice January is BACK and better than ever

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If you’ve been around here for a while, you are familiar with my annual Juice January regime. However, if you’re new, allow me to explain:

Every year, beginning on January 1, we get back on track with a month of healthy foods and healthy habits, and we are in it together! The idea is to eat cleanly in order to rid ourselves of the previous month of indulgence while setting ourselves up for a successful new year.

Over the years, I’ve gone from a strict juice diet to one that incorporates other healthy foods too, and let me tell you, it’s fun and delicious. Who wants to join?! I’ll post easy go-to recipes here all month long. There will be a lot of salad and soup because it’s seasonal and healthy, but there will also be a lot of juice recipes to ensure we get our fruits and veggies. In fact, I’m starting with a juice recipe today:

 

Basic Juice Recipe
Kale Apple Ginger Juice

You will need:
– 1 cup of kale
– 1 apple with the peel
– 1 inch piece of ginger
– 1/4 cup water + 1/4 cup ice

To prepare:
Place all the ingredients into your NutriBullet or juicer. Process for 30 seconds and enjoy!

 

Happy January! xx

Image from Williams Sonoma

Photo: Con Poulos

Styling : Alison Attenborough

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