Category Archives: Drinks

Day 1 Juicing- Breakfast

18 Monday Jul 2011

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Who loves juice? We love juice! Master William was inspired by a movie we watched called “Fat, Sick and Nearly Dead” to partake in a juice fast. At first he wanted to do 10 days, I talked him in to 7 days. I personally do a cleanse twice a year and go through periods of juicing daily before breakfast, but have never done a complete juice fast. If I make it 3 days I’ll be happy, but my sweet man is very excited about this adventure. I got the idea for juice blend at the Farmer’s Market and think it is a good one to start with. I’m actually drinking this blend while I blog, if you are not doing a juice fast I think this would still be a great juice to try out. Enjoy!

-Breakfast Juice-*
Pineapple
Kale
Ginger
Beets
Beet Greens
Psss… On my way to yoga I could smell bacon  and fresh bread- torture! I almost gave up before I started. Wish us luck!
-Lunch Juice-*
Kale
Celery
Zucchini
Cucumber
Lemon
Lime
Green Apples
Parsley
Ginger
-Dinner… Tomato Soup Juice-*
Tomatoes
Carrots
Onion
Zucchini
Swiss Chard
Fresh Parsley
Fresh Oregano
Fresh Basil
Lemon
*I used my juicer to juice all of these blends today. We also drank Kuckicha Tea and Herbal Tea (recipe for the Herbal Tea is on the blog), and lots and lots of water. I have a really bad headache… other than that I feel good.
-Dessert Juice-*
Watermelon Lime Popsicles (recipe on the blog under DIY Popsicles)

Sun Tea- Cosmo Hippie Chef Alert!

06 Wednesday Jul 2011

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When I was a kid my parents would make sun tea in the back yard during the summer. I’m not sure why I loved seeing that ice tea decanter sitting in the sun, but I just thought is was neat. So now that I have my own backyard it’s time to make sun tea! It is easy, the sun does all the work and it is cool and refreshing on a hot day. Plus you can make whatever flavor of tea you like. Enjoy!

-Sun Tea-

Glass decanter
7 tea bags, your choice (I used Plum Berry green tea)
handful of mint (I used lemon balm, Thanks Erin Bean)
14 c. water (that is what my decanter holds)
hot sunny day

1. Start by putting the mint in the bottom of the decanter and muddle just a bit w/ a wooden spoon.
2. Next add in the tea bags and water, place the lid tightly on the decanter.
3. Then place the water, tea and mint filled jar somewhere in your yard where it will get the most sun all day, leave it out all day.
4. At the end of the day bring it in and let cool just a bit and then place the jar in the fridge to chill.
5. Serve when cold.

Herbel Iced Tea

10 Friday Jun 2011

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This recipe comes from one of my favorite cookbooks ‘Clean Food’ by Terri Walters. She says it helps replenish her adrenals, but is refreshing and satisfying too. I agree! I love this tea in the summer, it’s easy to make, taste great and is good for you.

Ingredients: (I double the recipe)

10 c. water
1/4 c. dried nettles (I found this at Dave’s Nutrition)
1 T. dried red clover flowers (I found this at Whole Foods in their bulk spice section)
2 T. dried rosemary
3 T. chamomile
2 T. dried peppermint leaves
1 T agave nectar

1. In a large pot, bring water to a boil. Remove from heat, stir in herbs and agave, and set aside to brew and cool for at least 1 hour. Pour tea through a fine mesh strainer into a pitcher (I pour mine into and ice tea decanter). Discard herbs, chill tea and enjoy!

*Nettles: Have been studied extensively and has been shown promise in treating Alzheimer’s disease, arthritis, asthma, bladder infections, kidney stress, prostate enlargement and tendinitis to just mention a few. Its also has been shown to calm the nervous system and balance hormones.

*Red Clover: Has a good amount of vitamins, proteins and minerals. Contains minerals that assist in bringing about hormonal function. It is also an effective liver and blood purifier.

*Chamomile: Great for asthma, colic, fevers, inflammation, nausea, anti-inflammatory, anti-bacterial, anti-allergenic and has sedative properties.
*Peppermint: Contains a compound known as perillyl alcohol that has been shown to inhibit the growth or formation of cancer. It has a another compound rosmarinic acid, a powerful antioxidant that blocks the allergy-producing leukorienes, the high content of this substance has been shown to help relieve that nasal symptoms of allergic rhinitis, (hay fever).
*Rosemary: Is very useful for people with inflammatory conditions, such as rheumatoid arthritis, as well as bronchial asthma ans atherosclerosis. Rosemary also contains substances such as flavoniods and volatile oil that are useful for stimulating the immune system, increasing circulation, and improving digestion. Rosemary has also been shown to increase the blood flow to the head and brain, thus improving concentration.

The Leland Plamer- A Summer Cocktail

10 Tuesday Aug 2010

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I was so glad when I found this recipe! I wanted a fun summery drink, and this fits the bill. I ran across this recipe in Bon Appetit magazine one day at the salon, my client Cindy and I are always talking about food and like to browse this magazine while her color is processing. This recipe appealed to me because it called for Limoncello which is a Italian liquor and for some reason I happen to have a surplus of, yeah for me! This recipe is easy, refreshing and was a huge hit at the unvailing of my mom and big Mike’s new patio. Even Mike’s tough guy buddy Fred loved it and he drinks nothing but beer. Try it soon while we still have some summer left.
http://www.bonappetit.com/recipes/2010/06/the_ leland_ palmer

P.S. I use fresh honey from the Farmer’s Market, and the Jasmine tea I found at Whole Foods. Enjoy.

DIY Recipe- Almond Milk

20 Tuesday Apr 2010

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Almond Milk

I love this almond milk, this recipe was shared with me by my friend Gwen. This is another one of those items I was happy to remove from my grocery list because I can Do It Myself! I buy the almond and dates for this recipe in bulk section of my store, so it saves me money and I have better quality control when it comes to the ingredients. I probably make two jars a week but here’s the only disclaimer, this milk goes bad in about 4 days. If you can commit to using this homemade almond milk you won’t be sorry, it’s delicious and fun. I say fun because it will be a totally new experience for your taste buds and your insides will rejoice to have some thing so fresh and natural. I use this milk in our breakfast shakes and in my raw cereal. I hope you’ll try it,Enjoy.

-Almond Milk-

1/2 c. raw organic almonds (soaked overnight in water, enough to cover an inch above the almonds)
2 tsp. raw agave nectar, pure vanilla extract
4 c. water
1/2 c. pitted dates
pinch of salt

1. After the almonds have soaked overnight, drain and rinse them under fresh water. Place in the blender with the rest of the ingredients.
2. Blend until all the almonds and dates are blended well. Pour the milk into a bowl and let sit 30 min to an 1 hour. (This let’s the milk absorb all the goodness before you strain it.)
3. Strain the milk through a fine mesh strainer into a new bowl, take a spatula and press as much of the liquids from the solids through the strainer. Discard the solids, stir the milk and pour into a mason jar with a lid. Place in the refrigerator until chilled through. Enjoy!

Coffee is Love

17 Sunday Jan 2010

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Coffee is love at our house on the weekend, I say that because we don’t drink it on a daily basis so when Saturday gets here we can’t wait for our coffee love. I learned during the holiday break that to much of a good thing can be too much including coffee. So for me I’m glad we treat Saturday and Sunday morning as though there a treat and treat ourselves to something sweet and nice. All things in moderation makes us appreciate the love.
This is how we love up our coffee on the weekends, try it for yourself and you’ll never want to pay for a coffee shop coffee again.
Fresh brewed coffee
2 tsp. vanilla or spiced chai powder
2 tsp. mocha, vanilla or regular Kahlua
2 T. soy creamer
All of this goes into a single cup, Enjoy!

Happy New Year- Vegan Eggnog

06 Wednesday Jan 2010

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Wow where does the time go? I hope you all had a great holiday season, filled with lots of love and food. We had a relaxing indulgent one of our own. I’m glad to be back on track and excited for the new year to come. Don’t you think it’s cool that every year we are given time to reflect and plan for a better year or a better us? The funny thing is that we are given that time everyday to reflect and improve. Isn’t life awesome?!

I received two great cookbooks for Christmas and look forward to sharing some new recipes. Here’s one I made during the holidays, and I got it from one of the blogs I follow ‘Elana’s Pantry’.
It’s fun, unique and of course delicious. Enjoy.
Vegan Eggnog ( I know what your thinking, try it anyways!)
3 c. almonds
4 c. water
1 T. vanilla extract
2 T. agave nectar
2 T. yacon syrup
2 t. grated fresh, or ground nutmeg
1/4 t. cinnamon, ground
pinch cloves, ground
1. Soak almonds overnight.
2. Discard soaking water and rinse almonds in a deep bowl of water, repeat until water is clear.
3. Place soaked almonds and 4 cups of water in a vita-mix, or a blender.
4. Blend on highest speed for 90 seconds.
5. Strain milk through a fine mesh paint bag, (I used cheesecloth). Discarding solids.
6. Place almond milk in a half gallon mason jar, add vanilla, agave, yacon, nutmeg, cinnamon and cloves, then shake well.
7. Refrigerate until cold and serve.

Happy Halloween- Apple Cider/Pumpkin Seeds

09 Monday Nov 2009

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I know it is a little late for Halloween recipes but these are fun through the fall and into the winter. These two recipes are the request of my sweetie, we always have a Halloween party with our friends that have kids but since the kids were questionably sick we canceled last minute and partied with ourselves. But of course my sweet Bill has to have his ‘treats’. I hope you enjoy these as much as he does.

-Apple Cider-
6 c. apple juice
1/4 c. maple syrup or agave nectar
2 cinnamon sticks
6-8 whole cloves
2 oranges, sliced in rounds
2 1/4 c. pineapple juice
1. I place all these ingredients in a large pot or a crock pot, turn on low and let simmer until warmed through.
2. Ladle into mugs and ENJOY!
-Pumpkin Seeds-
1 1/2 T. melted butter or olive oil
2 c. raw whole pumpkin seeds
2 t. Worcestershire sauce
1/2 t. salt
1/4 t. garlic salt
1/4 t. cumin
1/4 t. paprika, chili powder
1/8 t. cayenne pepper
1. Preheat oven to 275 F.
2. Combine all ingredients in a bowl and mix thoroughly and place on a lined (parchment paper) cookie sheet.
3. Bake for 1 hour, stirring occasionally. Cool and place in a bowl to share. Enjoy

Elana’s Pantry- Soothing Chai

18 Sunday Oct 2009

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The holistic nutrition school I’m attending (Bauman College) sends out newsletters to all there students on a regular basis, and this last on was filled with great tips and recipe for the up coming cold season. One of the mentions was the food blog Elana’s Pantry which is a gluten free blog, I took some time to check our her blog and loved it, I’m not gluten intolerant but I have friends that are and I want to be equipped to help them on there healthy food journey’s. So these next two recipes came from that blog and if you have time you should check it out for yourself.

-Soothing Chai

6 c. water
2 cinnamon sticks
4 cloves
1 inch ginger, peeled
8 cardamon pods
6 blk peppercorns
1 peppermint tea bag

1. Combine all the ingredients in a pot and place on the stove over medium heat.
2. Bring to a boil, turn down and simmer for 15 minutes.
3. Strain the tea mixture into 4 mugs, (or in our case 2 large mugs).
4. Serve hot with agave nectar, honey and almond or soy milk. To your taste.

This is warm and soothing, I made it last Sunday morning when it was cold and rainy. It totally hit the spot and made the house smell wonderful. I can’t wait to make it again.

-Pumpkin Pie Muffins

1 1/2 blanched almond flour (I couldn’t find any so I used soy flour which is gluten free, there are lots of gluten free flours on the market you just have to look)
1/4 t. celtic salt (it is a great salt with lots of occurring minerals, if you haven’t tried this it’s much healthier than that crappy table salt, get some! Sorry mom about the word crap!)
1/2 t. baking soda
1 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground ginger
1 pinch cloves
2 T. grapeseed oil
1/2 c. agave nectar
2 lrg eggs
1 c. fresh baked pumpkin, or winter squash well packed (I used garnet yams)

Preheat oven to 350
1. In large bowl combine flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves. (I like to sift my dry ingredients)
2. In a mixer puree oil, agave, eggs, and pumpkin until smooth.
3. Stir wet ingredients into dry mixture, (I do a little at a time, mix well and then add more until all is mixed together).
4. Place paper liners into muffin pans.
5. Scoop batter into liners, (I got 10 muffins).
6. Bake at 350 for 40-45 minutes
7. Cool for 2-3 hours and then serve.

These are awesome, and I shared them with friends. I topped mine with a cream cheese frosting, I just mixed organic cream cheese, vanilla extract, and organic powdered sugar just to taste. Who wouldn’t love these this time of year. Make a batch, Enjoy!

Sunday, Sunday- 10 Grain Hot Cereal

09 Thursday Jul 2009

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I don’t know about you but I’m a very routine person, to my own default at times. I’m aware of it enough to know when it is time to shake things up. But Sunday’s is one of those days that our routine makes us feel complete. Food plays a big part of this, at our house we go through food phases that turn into routines for awhile. Recently we used to do fajitas night every Thursday and even my clients would ask ‘ you guys having fajitas tonight, it’s Thursday?’ So for the past couple month’s our Sunday breakfast is a steaming sweet bowl of 10 grain hot cereal, fresh squeezed orange/grapefruit/carrot juice, and of course a luscious chai latte. I think the reason our weekend breakfasts are so vital is because we don’t see each other during the week for that meal, so we really look forward to that time together. When we were dating we would pack up a breakfast picnic and go to the park, but now that we have our own house we enjoy our comfy couch or the deck in our back yard. I hope this recipe feels with you warmth and and love. Enjoy.

*Whole grains in your diet may reduce your risk of certain chronic diseases. Certain cancers especially gastrointestinal cancer. Heart disease: antioxidant’s contained in whole grains may work with fiber and other compounds to reduce your overall risk.
-Hot Cereal-
I buy Bob’s Red Mill 10 Grain Hot Cereal
1. We follow the directions on the back, but we split it in half. They suggest using water but we use soy milk or soy delicious coconut milk.
2. When it is done cooking we scoop into two bowls and top with sliced almonds, walnuts and a drizzle of agave syrup.* Agave syrup if you don’t know about it is like honey but it is a low glycemic  sweetener. That means it won’t raise your blood sugar it is natural and is 25% sweeter than sugar. It can also be used in place of sugar when baking, for every 1 cup of sugar in a recipe you only need 1/3 cup of agave. AWESOME, give it a try.
-Orange/Grapefruit/Carrot Juice-
This makes a fair amount of juice for two but I bet you could get 4 small servings.
8 oranges, peeled
4 grapefruit, peeled
6 carrots
1. We have a juicer so we juice all of these together and divide between glasses. If you have a good blender you could try it that way. You would probably want to strain it first and then divide between glasses.