Thursday, August 15, 2013

In my drafts files... from my kitchen.

Quick share for my records and for anyone still reading this:

3 nourishing juices as of late:

1. Three organic carrots and two crunchy apples along with a piece of fresh ginger.
2. Three organic carrots and two organic oranges.
3. Apples, lemon, and blended with brewed green tea.


*Chocolate almond milk, frozen banana, peanut butter powder, and Greek yogurt.
*Apple, pear, cinnamon, almond milk and spinach.
*Apple pie smoothie from the Practically Raw book ... scrumptious! Two apples, cored and cut in sections (I usually use a little circle thing that does all of this at once) ... almond milk, cinnamon,

Bok Choy! I have never eaten this before and I bought it for juicing or green smoothies but we got hungry!
We tossed some garlic, fresh ginger, water and stir fry sauce in the WOK and added a bunch of Bok Choy after cutting it in slices across and then down the middle. My daughter made this and her friend, Jordan made organic, brown basmati rice. We drizzled some Paul Newman's light Asian ginger dressing over the rice and spooned the greens over that. SO GOOD!

We also made our very own Pumpkin Smoothies. My again mentioned daughter (Lauren --- I should share her name, right?) was talking about some Pumpkin milkshakes she heard about and I told her we could make smoothie versions. She wasn't delighted but I set about having her help gather things for it none-the-less. We loved them! It took some tasting to get it right but in the end... they hit the spot.

Almond milk
Pumpkin Pie Spice (we made our own from an internet recipe and used all of it for three smoothies: 1 teaspoon cinnamon, 1/4 teaspoon cloves, 1 teaspoon of powdered ginger, 1/4 teaspoon or more of freshly grated nutmeg.)
Ice cubes
Vanilla bean sugar with a vanilla bean left in
We made these by blending well and then swirled some half N half in them SO GOOD.

Roasted beets with honey goat cheese ----drizzled with balsamic vinegar glaze or vinegairette.

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