Tag Archives: kale

Juice January 2017! Celebrating 5 years of Juice January.

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Hey hey, my juice people! This is the 5th year of juicing in January who’s in?!

For the next 21 days, we will take this journey together.

For those of you just joining us, here are the ground rules for making these 21 days easy, fun, and delicious.

Your daily regimen:

Breakfast – Drink tea or coffee (limit 1 cup). *You may eat 1 cup plain yogurt + 1/2 cup cereal or 1 egg scrambled. 1 8 oz. glass of water.

*Make your juice right after breakfast! The Nutribullet comes with several containers, so you can make a few recipes and transport your juice if you’re on the go.

10:00 a.m. Snack – 2 cups Juice

12:00 p.m. Lunch – 2 cups Juice

2:00 p.m. Midday Snack – 2 cups Juice

Dinner (5:30- 6:30) – Make a mixed salad and add 1 cup serving of protein. Try chicken, lean beef or fish, and saute fresh vegetables with 2 teaspoons olive oil. I will be sharing lots of healthy and yummy recipes and bringing back a few from previous years that I loved. I will have a couple of guests posting recipes as well.

I also love soup as a dinner option, and I will be posting yummy, healthy recipes along the way along with some of my favorite juice recipes.

I like having some protein for breakfast and for dinner as well. I have found this is a pleasant way to pass the 21 days without starving. This is a 21 day regime that I do, but please be advised that you should be in good health to try this juice semi-fast. I continue to do my exercise regimen, and you should be working out as well. You will be amazed at the energy level you have! I will say that the first week is hard, but the second week is much easier, so hang in there, and by week 3 it’s enjoyable!

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 ingriedients into your NutriBullet or juicer. Process for 30 seconds and enjoy!

To grow your own kale, you can just pop some kale plants into a few pots. I have a garden, and kale has a substantial presence since it’s one of my favorite vegetables.

Let me know how it goes, and comment with any questions you might have about the recipes. I would love to hear what you do for your January Juicing.

I am still rockin’ the Nutribullet, and loving it.

Happy juicing; If you’re celebrating 5 years of Juice January with me please let me know! xx

Image from Williams Sonoma

Photo: Con Poulos

Styling : Alison Attenborough

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Cretan Eggs with Wild Greens

When I saw this recipe, I thought it would be a perfect addition to Juice January. Let’s face it: I am a sucker for anything with runny eggs!
I think it’s the perfect addition to your January dinner menu. Let me know how you like it.
I did amend the ingredients just a little; I added kale making it the perfect balance of protein and greens.
Cretan Eggs with Wild Greens
You will need:
– 1 cup of any or all of these, mixed: nettles, curly endives, chicory, dandelion greens, round radicchio, beetroot (beet) leaves, wild rocket (but not witlof)
– 3 spring onions (scallions)
– 1 onion
– 80 ml (2½ fl oz / ⅓ cup) olive oil
– 1 tsp salt
– 1 tsp freshly ground black pepper
– 1 tsp hot paprika
– 4 eggs
To prepare:
Clean and finely chop the endives and the chicory, discarding the woody stems. Wash the spring onions, then remove the roots and green outer layer. Finely chop the onion. You can use kale as well as a great option.
Heat the olive oil in a non-stick frying pan over medium heat, then add the onion and brown for 5 minutes. Add the spring onions and cook for another 3 minutes, then add the wild leaves in this order (from toughest to softest): endives, chicory, radicchio, nettle, dandelion, beetroot leaves, and wild rocket. Lightly fry for about 5 minutes to let any excess water evaporate. Add the spices and stir.
Make four wells in the mixture and break an egg into each well. Continue to cook until the whites are set, but the yolks are still runny.

 

Serve in the pan for people to help themselves. If the yolks spread into the mixture, so much the better. Serve with bread.

Recipe from Anatolia by Somer Sivrioglu and David Dale (Murdoch Books, $79.99, hbk). Photography by Bree Hutchins.

 

Photo Credit: Bree Hutchins

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Kale with Sweet Potato and Quinoa

BcqcZW4IAAAZiFm Happy Monday! If you follow me on instagram then you’ll know that I spent the majority of last week at Americasmart. I hosted a presentation on “How to Host the Perfect Party” with book signing as well as a cooking demo and as always had a total blast meeting new faces and seeing some friends who came out. Thank you all!

I am on day 11 of my 21 day juice cleanse. Half way there! Hooray! I’m feeling really good and super energized which is great because I’ve needed that energy. As far as dinner goes, I’m always on the hunt for great, clean recipes. This is a fantastic vegetarian side that I found on the Daily Meal Blog

My friend actually told me about this recipe and I am excited to share it with you. I think it’s the perfect side dish paired with grilled salmon. Just remember that a 1 cup serving is plenty during a cleanse.

Kale with Sweet Potato and Quinoa
serves 4
You will need:

  • 1 cup quinoa
  • 2 tablespoons grapeseed oil
  • *2 sweet potatoes, peeled and cut into 1-inch cubes, tossed in 2 tablespoon olive oil, roast for 30- 45 minutes in a 400 degree oven until lightly browned. set aside until ready to toss with all the ingredients.
  • 1/2 cup sliced button mushrooms
  • 2 garlic cloves, minced
  • 1/2 cup vegetable stock
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red chile flakes
  • 1 bunch kale, stems removed and leaves cut into 1-inch pieces

Directions:

In a small saucepan, bring 2 cups of water to a boil. Add the quinoa, cover, and reduce heat to low. Cook for 12-15 minutes or until water is absorbed.

Bake off the sweet potatoes as described above. *Note I have added my own spin on the sweet potatoes, I like to roast them separately to add depth of flavor to this dish

Meanwhile, heat the oil in a large pot over medium-high heat. Add the mushrooms. Cook for about 5 minutes. Add the garlic and cook for 1 minute. Add the stock, salt, pepper, and chile flakes. Stir to combine. Add the kale and cook for about 12-15 minutes, stirring occasionally, until the vegetables are tender.

To serve, toss the quinoa with the vegetable mixture.

The Daily Meal is a great resource for anything food and entertaining. Check it out!

{I am a contributor to the Daily Meal, but did not write this recipe}

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