Tag Archives: recipes

Virgin Cocktail Week:: Homemade Virgin Bloody Mary (aka V8!)

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By now you should be adapting to your clean eating regime. I hope you’re working out, too. Even a brisk walk for 20 minutes 3 times a week should be fine. Just get up and MOVE!

One of the hardest parts of clean eating is avoiding alcohol. As you all know, I love cocktails – so much so that I wrote an entire book about them! But I try to make an effort each January to clean up my entire routine and that includes cocktails!

A go-to cocktail that I love is a Bloody Mary. Instead of indulging in a traditional cocktail, I like to mix-up homemade V8 juice. I even place a celery stick into the glass, too. It makes it feel that much more authentic. Sometimes making your juice more festive makes juicing more fun!

xx Annette

Homemade Virgin 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

Place all ingredients into your Nutribullet, process for 30 seconds, and enjoy.

Photo and recipe adapter from here.

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Cauliflower Week:: Cauliflower Rice Tofu Bowls

Rice Bowl

Welcome to another installment of Cauliflower Week! I hope you’ve been inspired to give this veggie a try. There are so many recipes out there to completely transform cauliflower, and here is another.

Today’s recipe was created by Sydney, my son’s girlfriend. When I told her about Juice January, we had a long discussion about nutrition and the benefits of eating clean. Sydney and I wound up in the kitchen making lunch. Full disclosure, I had no idea how to prepare tofu. Sydney said she would show me how to make a cauliflower rice topped with curried tofu. Of course I took her up on her offer. We had a fun morning putting together these Cauliflower Rice Tofu bowls. What a perfect recipe to share during Juice January. Thanks Sydney for sharing this recipe; I finally feel like I know how to work with tofu.

Cauliflower Rice Tofu Bowls
Serves 2

Preheat oven to 375 F

You will need:
– 1 block of firm tofu
– 3 tablespoons of olive oil
– 1 cup carrots
– 4 cups cauliflower
– 1 1/2 cups snow peas
– 1/2 small onion finely diced
– 1 large garlic clove minced
– 1 tsp tumeric
– 1 tsp ginger
– 1/2  tsp ginger
– 1/2  tsp chili powder
– 1/2  tsp salt

To prepare:

To prepare tofu: Place tofu on a paper towel or dish towel, wrap and then place a heavy book on top of the tofu and press gently, Allow to drain liquid for 15 minutes. Set aside.

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In a food processor fitted with a blade, place cauliflower into the bowl and pulse until cauliflower becomes the consistency of rice.

Once the tofu is drained, cut into 1 inch cubes. In a medium frying pan, add oil and toss the tofu cubes with the curry powder and fry on both sides about 10 minutes. Place the cubes on a parchment lined cookie sheet and place into a 375F oven. Bake for 10 minutes until tofu is crispy. While the tofu bakes, in the same pan, saute the onion, garlic, carrots and snow peas, about 10 minutes. Set aside veggies and in the same pan, toss the cauliflower rice with spices and saute for 10 minutes until cauliflower is lightly browned. Serve immediately.

To Finish:

Place rice in a bowl top with tofu, veggies and serve.

Optional toppings*

*Fresh Basil
Sriracha

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Cauliflower Week:: Quick Cauliflower Tacos

These cauliflower tacos are the perfect way to shake-up Taco Tuesday or this week's Cinco di Mayo celebrations. You'll love the flavors!

After Yaniv’s post last week, I was inspired to pull together a few of my other favorite cauliflower-forward foods for Juice January. Welcome to Cauliflower Week on the blog!

I am a huge fan of cauliflower. It’s really a flavor chameleon because any spice that you toss into cauliflower is absorbed. Because of that, cauliflower tacos are a great way to get some veggies without sacrificing Mexican flavors.

These quick cauliflower tacos are the perfect way to shake-up Taco Tuesday. Let me know if you give it a try!

xx Annette

Quick Cauliflower Tacos
Serves 4

You will need:
– 8 corn tortillas
– 1 cup water
– 1 head of Cauliflower
– 1 teaspoon salt
– 2 teaspoons cumin
– 2 cloves garlic minced
– 2 radishes sliced
– 1/2 cup shredded mild cheese like Colby or Mexican cheese mix
– 2 avocados sliced
– Salsa
– Plain yogurt

To prepare:

Clean and steam cauliflower in a cup of water on medium heat for about 15 minutes until soft.

Drain cauliflower. In a bowl break apart the cauliflower toss with salt, cumin, garlic, and oil.

In a pan, saute the cauliflower over medium heat until browned.

In another pan, heat the tortillas until soft and top with cheese until cheese is melted.

To assemble:

Place tortilla on a plate, top with cauliflower, avocado slices, radish slices, salsa, and a dollop of plain yogurt. Serve warm.

For another tasty veggie taco, check out these Crispy Quinoa ones.

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My Top 3 Juice Recipes

Let’s kick-off Juice January with what else…juice! Over the years, I’ve collected many juice recipes. In fact, if you’ve been reading long enough, you might remember that I used to only have juice for nearly the entire month of January. Since then, I’ve been focusing more on healthy eating habits, lifestyle changes, and working out. Trust me, it’s much better these days.

However, during January, I still love to incorporate a lot of juice into my routine. Not only is it fresh, but it’s a great source of nutrients. And not to mention, it’s delicious. Today, I’m compiling my top 3 juice recipes favorite recipes into one easy to find post.

Try bookmarking this page, so you can come back to it time and time again. These recipes are tried and true, and I think you’ll love them as much as I do. Who’s off to a great Juice January start?!

xx Annette

Beet Juice
roughly 2 servings

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You will need:

– 1 beet
– 1 apple
– 3 carrots

To prepare:
Put everything in your blender and blend. This makes about 2 servings, so divide it if you want.

Green Monster Juice
serves 1

You will need:
– 2 cup fresh basil
– 6 cups baby spinach
– 3 green apples
– juice of 1 lime

To prepare:
Put everything in your blender and blend!

photo:confessions of a bride cook

Carrot Juice
Serves 1

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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!

 

Photo from: The Honor System

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Festive Dessert:: Italian Almond Cake

Panforte Ice Cream Affogato with Italian Almond Cake | http://annettejosephstyle.com/
Earlier this week, I shared my recipe for meatless lasagna, my ultimate Italian comfort food! If you’re entertaining family and friends over the next few weeks, the lasagna would be a wonderful dish to serve. Of course, all meals are made even more complete with a fantastic dessert. Pair the lasagna with almond cake. You’ll love this recipe for Italian Almond Cake by Alisa Barry.

Grazie Mille Alisa, molto buono! xx

Italian Almond Cake

You will need:

– 7 oz. almond paste
– 2/3 cup sugar
– 1/2 cup almond meal
– 1 cup unsalted butter, room temperature
– 1 1⁄2 tsp. vanilla
– 6 eggs
– ¾ cup all purpose flour
– 2 teaspoons baking powder
– ¼ tsp. salt

Note: This is one of my favorite (and so easy!) dessert recipes adapted from Chez Panisse Desserts cookbook. I like to add locally milled almond meal for flavor and texture, but you can substitute with all purpose flavor if not available. You can also make it gluten free by using more almond meal instead of flour. It will be more dense, but nonetheless delicious! The beauty of this dessert is that it can be made a day ahead of time, the flavor actually improves as it sits.

To prepare:

Preheat oven to 325 degrees

In a food processor, blend the almond paste, sugar and almond meal until finely ground. Add the butter and vanilla . Process the ingredients until creamed. Add the eggs one at a time with the processing running until the batter is smooth. Mix the flour, baking powder, and salt. Add to the food processor and mix just until combined .

Pour the batter into buttered and floured 8 inch spring form pan.

Bake at 325 degrees for one hour or until toothpick is dry when inserted. Remove from the oven to cool on a rack.

Serve with warm or at room temperature.

Photo Credit: John McDonald

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