JUICE ON THE HOUSE! #BEETROOT/CANTALOUPE

Once again, I partook of what Mother Nature bestowed upon me. I made sure to infuse the warm flavors of ginger root to my refreshing beetroot and cantaloupe juices. I can still taste that hint of ginger root on my tongue.

And because every day is a celebration, I decided to serve up same in champagne chutes. Bottoms up!!

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SUGAR-FREE POPSICLES

Needed something to quench summer’s thirst. Didn’t have to venture far. Thanks to the refreshing and super-sweet fruits of summer I was able to satisfy and temper the sizzling temperatures.

I was happy to turn to my little stash of surplus fruits in the freezer. Secured them at a relatively inexpensive rate when there was a glut on the market. Those wholesome fruits were just perfect for the picking.

  • pineapple
  • mango
  • blueberries

Needed no added sugar as my fruits were loaded with enough natural one. Also added:

  • lime juice
  • ginger root
  • over-ripened banana

Placed all ingredients in a standing blender with a splash of cold water and blended and pureed my summer fruits to a refreshing finish. This was placed in popsicle holders and set. Felt like a kid in a candy store as I beamed with excitement with my choices.

 

 

ROCKED MY CARROTS/BEETS TWO WAYS

For me, it’s a big bonus when I can use my a particular food item more than one way. And, that’s how it was with a couple of popular root vegetables. These bold and vibrant vegetables are loaded with nutrients such as beta carotene, vitamins, and more that are beneficial for the body.

CARROTS AND BEET ROOTS
CARROTS AND BEET ROOTS

Decided to make a refreshing and healthy drink. Added fresh ginger root and lime juice along with cold water. All ingredients were blended and strained for a naturally sweetened drink without added sugar.

BEET ROOT, GINGER ROOT AND CARROT JUICE
BEET ROOT, GINGER ROOT AND CARROT JUICE

I hate to waste. So, I  then used the residual pulp to bake some delectable muffins.

BEET ROOT AND CARROT PULP
BEET ROOT AND CARROT PULP

With a couple of eggs, whole wheat/all-purpose flour, pinch of salt, baking powder/soda melted unsalted butter, brown sugar, cinnamon, powdered ginger a batter was done up. I made sure to toss in a few dried cranberries for added sweetness.

BATTER FOR CARROT AND BEET ROOT MUFFINS
BATTER FOR CARROT AND BEET ROOT MUFFINS

In no time my batter was ready  for muffin cups.

MUFFINS READY FOR BAKING
MUFFINS READY FOR BAKING

Carrot and beet root muffins were baked at 320 fahrenheit for twenty minutes and an additional five minutes at 350 degrees fahrenheit.

 

STILL REAPING THE BENEFITS #FRESH CRANBERRIES

I’m still wallowing in one of fall’s favorite foods (cranberries). These tart and healthy berries are said to be loaded with enormous vitamins and antioxidants like tannin. Tannins aid in the prevention of urinary tract infections. Studies have also revealed that they lower blood pressure and improve the immune system in general.

When these cranberries are copious on the market between October to December, I take advantage by purchasing extra and store in the freezer for future use. Moreover, the prices are relatively inexpensive during this period.  Last fall was no different. As a result, I’m now reaping the goodness of these delightful berries.

Decided to make a refreshing and healthy cocktail. I made sure to rinse thoroughly and placed them in stock pot with chopped ginger root  and cold tap water.  Under low to medium heat, berries simmered for approximately fifteen minutes until tender.  After cooling, contents were placed in standing blender and liquified.

With a sprinkle of sugar, my potent cranberry cocktail was ready for consumption. Salud!!20160127_202002

 

NATURE’S DAILY DOSE #BEET ROOT/GINGER ROOT/CARROT JUICE

Whenever I can, I try to incorporate wholesome ingredients and foods in my daily dietary plan. And, one way I like to do so is through the juicing of fresh fruits and vegetables. I can never get tired of combining beet root, ginger root and carrots. To give an extra punch I like to add fresh citrus juice in the form of lemons and limes.

For me, there’s no need to add sugar as these root vegetables are loaded with their natural sweetness. Moreover, they are packed with beneficial fibers, beta-carotene, vitamins, minerals and a host of other nutrients that are great for the body.

My digestive system will be super-happy for the entire week. It will be leaping with joy. Salud!

I DIDN’T HAVE TO REAR MY CHICKENS #CURRIED CHICKEN

That’s it! I’m going start rearing my own chickens. I certainly wish I could. Sad to state it’s not conducive with my present living space. However, back then as a child when I resided on my island domain, Jamaica, possibilities were and are still endless.  I did (well, my entire family reared chickens).

It’s funny how cooking a dish can bring back memories. I do think I indulge in a chicken dish almost daily. I love it grilled, baked, fried, in soup or any other way. And, one of the favorite ways I love to consume chicken is to curry same. So, it was in a heart’s beat that I chopped up my chicken thighs and drumsticks for a succulent curried dish.

The entire chicken is great for a curried dish. However, I prefer to use the dark portions as they are packed with more flavors. Thighs and drumsticks were chopped into bite-sized pieces and were marinated overnight with salt, black pepper, crushed garlic, finely chopped onions, scotch bonnet peppers, cumin, curry powder, thyme, slash of vinegar and soy sauce and a pinch of sugar.

I allowed my sturdy skillet to get piping hot and then drizzled coconut oil within. Chicken pieces were sautéed for a few minutes to lock in flavors. Then, water was added to cover chicken pieces. Half way through cooking process, chicken pieces were flipped. Additional liquid was added along with fresh thyme and more seasoning so as to gain a more flavorful sauce and to arrive at the right consistency. Pot was simmered for approximately half an hour under low to medium heat until pieces were fork tender.

Chicken was served on a fluffy bed of Jasmine rice along with a serving of kale and fried plantains (not in picture). I can never get tired of this dish. To say that I was happy is an understatement; I was over-the-moon.

PREPPING FOR A POWERHOUSE OF GOODNESS #CARROTS/BEETS/GINGER

I’ve been here repeatedly. I can never get tired of the benefits of nature’s bounties. They make my stomach and palate leap with joy and anticipation for an awaiting drink. Each time I indulge in a combination or separate drink of carrots, beets, ginger root and citrus, I feel like a new person within.

Moreover, based on information by health experts, these root vegetables are loaded with beneficial nutrients like fibers, beta carotene, vitamins, minerals, potassium, folate and a host of other nutrients that are great for the body.

All I needed were: cutting board, knife, standing blender, and strainer. As usual, I allowed these gadgets to do the talking and in no time I was gifted with a natural drink for days. There was no need to add sugar or any sweetener. I relied on nature’s natural sugar in these veggies.

Bottoms up!

BEETS AND CARROT DRINKS
BEETS AND CARROT DRINKS

I’M BEETING IT THIS WEEK! #BEET/CARROT/GINGER JUICE

It’s no secret; most store-bought drinks and juices are loaded with large amounts of sugars and preservatives. As a result, I try to keep them to a minimum.  So, whenever I can, I crave out sometime each week and prepare my home-made juices and drinks. At least I know that they are fresh and only contain wholesome ingredients that will  provide me with vitamins, minerals, antioxidants and other beneficial nutrients.

This week my juice of choice is a combination one. One that is full of huge amounts of beta-carotene and other nutrients. It only took me a few minutes to rinse a few carrots and beetroot, and a piece of ginger root. I made sure to chop these ingredients to accommodate my standing blender. These were added to blender with cold water and a generous squeeze of fresh lemon.

These ingredients were blended to a smooth and refreshing finish. I used my strainer to remove pulp which will be used into healthy muffins. My drink was a brilliant burgundy hue as my beetroot ruled.

Salud!