This Alkaline juice is so tasty and good for you.
And an excellent snack for somebody on a detox or cleanse.
Simply throw the following ingredients in a juicer and you’re good to go:
3 Handfuls of fresh Spinach
1 Large Cored Apple
3 Stalks Celery
1 Med Cucumber
Enjoy!
Santa brought me a juicer for Christmas this year and I am so super excited to juice every possible fruit, vegetable, herb etc… I can cram in there – it’s ridiculous.
For my first experiment I tried an Apple Carrot Beet Combonation with a bit of ginger and lemon. So tasty delicious and beautiful to boot.
Ingredients:
2 Apples
1 Carrot
2 Beets
1 chunk of peeled ginger – about an inch long or so depending on how zingy you like it.
1 Splash lemon
Method:
Toss it all in the juicer and let the magic happen. Preferably while singing a really cheesy, boastful and victorious song full of self praise over the noise of the juicing machine. It’s best if you can make up your own lyrics but if its’ too early in the morning for creativity, Queen’s We are The Champions or SpongeBob Square pants’ Sweet, Sweet, Sweet Victory will do just fine.
Sweet Potato Ravioli
This recipe makes 22 ravioli so if you’re less than 4 people you might want to put some (unboiled) in the freezer for another day.
Ingredients:
16 Cups lightly Salted Water for boiling
2-3 Large Sweet Potatoes – Steamed and mashed
1/3 Cup finely ground cashews
1 Cup chopped Kale – Steamed and lightly salted
A pinch of Nutmeg
44 Ravioli Wrappers
Method:
Thoroughly combine Sweet Potatoes, Kale, Cashews and Nutmeg.
Scoop about 1 Tablespoon of Sweet Potato mixture in the centre of 20 ravioli wrappers. Cover each with a second wrapper. Close, pleat and pinch firmly along the edges, using a little bit of water as a seal.
Bring water to a boil and gently immerse raviolis. When raviolis are floating at the top, remove from water.
Separate and toss raviolis gently with your sauce of choice immediately to prevent them from sticking to each other.
In the above photo, the ravioli is shown served with a handful of cocktail tomatoes, a few sprigs of fresh basil, a green onion and a splash of white wine – all tossed quickly in a saucepan for about 2 minutes.
Vegan Paella
Ingredients:
2 Tablespoons Extra Virgin Olive Oil
3 Cups Vegetable Broth
A Splash of Red Wine
2 Cups Arborio Rice (regular medium-grain rice makes a good substitute)
1 Teaspoon Sea Salt
1 Teaspoon Ground Black Pepper
1 Pinch of Saffron
1 Teaspoon Smoked Paprika
4 Cloves Garlic – peeled and minced
1 Medium Red Onion – finely chopped
2 Ripe Tomatoes – Skinned and mashed
1 Red Pepper – Diced
1 Green Pepper – Diced
2/3 Cups Fresh or Previously Frozen Green Peas
1 Cup Black Olives
1/4 Cup Fresh Parsley – Chopped
* Options: Nice additions include cooked large white Lima Beans, Vegan Chicken, Sausage or faux Shellfish.
Method:
Heat a tablespoon olive oil in the paella (if you have one. I used a large cast iron frying pan and it worked just fine) pan over a medium heat and sauté the chopped red onion, parsley and chopped garlic cloves for 5 minutes or so, stirring occasionally. Add wine and continue to cook for another 2 or 3 minutes.
Add the pureed tomatoes and paprika and reduce to a juicy paste. Transfer to a small bowl.
Heat remaining olive oil in the pan over a medium heat and cook the diced red and green peppers for 6 minutes, stirring occasionally. This is a good time to add Sausage, beans or faux-seafood also.
Add the tomato mixture back to the pan along with rice and cook for a minute, stirring the grains are coated.
Add vegetable stock, saffron threads, smoked paprika, sea salt and freshly ground black pepper. Stir to combine, and bring to a rolling simmer. Cook for 10 minutes, uncovered without stirring.
If using a paella pan you might need to move it regularly around the heat source to keep an even heat.
Lower the heat, cover pan loosely with foil and to simmer for 15 minutes without stirring. After 15 minutes, uncover, turn the heat up to medium-high for a minute or so until you can smell the rice toasting at the bottom and remove from the burner.
Add green peas and olives. Mix well and cover the pan again with foil or a clean cloth, and let the paella rest for 5 minutes.
What does turning 40 years old feel like?
I woke up feeling about 150 years old, shaky and nauseous. I looked in the mirror and saw a tired and haggard old woman, wrinkly, puffy and green. My legs were trembling and I had to lay back down.
The sofa was too warm, polyester and stunk like dog so I rolled gracefully on to the cold damp floor.
“Who let the dog on the earuifhff…”
The real question really is who let Lisa pour a 26er of Vodka and 37 gallons of cranberry juice down my throat last night and did we actually have 17 phone conversations with a guy we both used to date (and I use that term very loosely) and haven’t spoken to in literally 21 years??? God love him.
Hang on, I just need to rest my head for a minute…
afjieoahefueaw;hkjsrstio;wathjaskl
So today is my birthday and I have failed you all. I can’t accurately describe for all of you, who are 39 and younger, what turning 40 feels like because I am an irresponsible jerk was bullied and basically threatened at bottle point, into drinking copious amounts of alcohol with my long lost friend Lisa.
In all fairness, we hadn’t seen each other in about 11 years and she had just flown in from Vancouver, despite being almost fatally (stress kills people) terrified of airplanes. The poor thing bawled like a baby at takeoff, landing and every hint of turbulence in the air. To make matters worse, the flight attendant refused her alcohol on account of her smelling like a brewery, and when Lisa bashfully confessed that she is scared of flying, the stewardess merely cackled and kicked her in the knee.
So,
was I in any position to refuse her proposition of one little drink?
To any of you who were waiting with baited breath, for the play by play of my final maturing into adulthood:
I hang my head in shame and apologize profusely for letting you all down.
Technically I don’t turn 40 until 6:15 pm though so if I can find a cure for this hangover, there’s still hope for a report.
P.S.
Whoever left this note on the dining room table that says “mid-life crisis”, I hate you.
Love mom Jen xox
Alicia Silverstone (The Kind Diet) swears by this hangover remedy, I’ll try it out later, when I can get pathetic drooling self up off the floor.
1 Kukicha tea bag (if you’re using loose-leaf tea, follow the package instructions)
1/4-1/2 umeboshi plum, pit removed and chopped very fine
3-5 drops shoyu (or soy sauce)
Steep the tea in 1 cup of boiling water. While the tea steeps, place the umeboshi plum into a teacup with the shoyu. Pour the hot tea over the umeboshi plum in the teacup, and stir well.
Drink hot.
The umeboshi pit is also good to suck on if you want.
*Have tried it since the original posting of this and I swear by it.
