TWO TONED FROZEN DAIQUIRI

TWO TONED FROZEN DAIQUIRI
Yield: 1 servings
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes

INGREDIENTS:
1.5 tablespoons Jamaican Wray and Nephew Rum
2 cups Frozen Pineapple
1/2 teaspoon Lemon Juice, freshly squeezed
2 tablespoons Simply Syrup

1 cups Frozen Blackberries
1 cup Frozen Strawberries
1 tablespoons Wray and Nephew Rum
1 teaspoon Triple Sec
1 tablespoon Simple Syrup

SIMPLE SYRUP
Yield: 1 cup
Prep Time: 2 mins
Cook Time: 5 mins
Total Time: 7 mins

INGREDIENTS:
1 cup Sugar
1 cup Water

METHODS:
1. In a saucepan on medium low heat add water and sugar. Bring to a simmer use a spatula to gentle stir the sugar until it dissolves. Remove from the heat add the thyme sprigs. Refrigerate and cool completely. Remove thyme sprigs when you are ready to use.

–Fresh fruit or maraschino cherries for garnish
–Agave can be used instead of sugar
–Fresh Fruits were placed in the freezer overnight or you can buy them at the store.
–If you are not a fan of blackberries, I do not recommend using it in your daiquiri; because the seeds are much larger than strawberries they leave a grittier finish.
Fruits such as mango, pineapple and so on can be used.

METHODS:
1. In a blender, combine lemon juice, rum, and pineapples. Blend until smooth. Add simple syrup, blend for 30 seconds. It’s okay to have a fruity flavor. That’s exactly what you are looking for. Add to your favorite glass.
2. Repeat the same method for the blackberries or any other frozen fruit you are using. Pour over strawberry mixture.
3. Garnish with cherries and enjoy!

NO MORE BLOATING SMOOTHIE

screenshot_2016-10-04-14-23-08-1

THE NEW ANTI-BLOATING SMOOTHIE 
Serving Size: 1 serving
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes

INGREDIENTS:
2.5 ounces Mango
1 ounce Red Dandelion Greens
1/2 ounces Ginger Root, peeled, sliced or chopped
1 cup Coconut Milk
1/2 Ripened Avocado, cut in chunks
1 teaspoon Hemp Protein
1/2 teaspoon Flax Seeds + some for garnish
1/2 tablespoon Freshly Squeeze Lime Juice

METHODS:
1. Combine all the ingredients in a blender and blend until creamy and smooth. If smoothie is too thick add a little more milk to it.
2. Pour into your favorite glass and enjoy. 🙂

RASPBERRY DRAGONFRUIT COCKTAIL

RASPBERRY DRAGONFRUIT COCKTAIL
Yield: 1 servings
Prep Time: 10 mins
Cook Time: 0 mins
Total Time: 10 mins

INGREDIENTS:
1 oz Mandrin Orange Seltzer Water
3 oz Raspberry Infused Skky Vodka
1/2 oz Triple Sec
1/2 oz Lime Juice
2 oz Simple Syrup
1.5 oz Dragonfruit, cubed
1 oz Water
8 pieces Of Ice Cube

METHODS:
1. In a blender add water and dragonfruit cubes and blended until smooth.
2. Combine ice, vodka, triple sec, lime juice, simple syrup and puree in a three piece shaker. Shake to thoroughly combine.
3. Add 4 pieces of ice to your favorite glass. Pour your cocktail over ice. Garnish with dragonfruit or thyme.

Enjoy!

 

 

SIMPLE SYRUP
Yield: 1 cup
Prep Time: 2 mins
Cook Time: 5 mins
Total Time: 7 mins

INGREDIENTS:
1 cup Sugar
1 cup Water
4 sprig Thyme

METHODS:
1. In a saucepan on medium low heat add water and sugar. Bring to a simmer use a spatula to gentle stir the sugar until it dissolves. Remove from the heat add the thyme sprigs. Refrigerate and cool completely. Remove thyme sprigs when you are ready to use.

BANANA KINDA SURPRISE

 

 

BANANA KINDA SURPRISE
Yield: 2 Servings
Prep Time: 10 mins
Cook Time: 0 mins
Total Time: 10 mins

INGREDIENTS:
2 Banana, sliced, frozen
1 cup Coconut milk
1/3 cup Oats
1/2 tsp Cinnamon
1.5 cups Vanilla Soy ice cream
1/2 tsp Vanilla extract
1/4 cup Simple syrup
1.5 Oz Dark Rum, optional

METHODS:
1. Add Oats and cinnamon to a blender. Blend until the oats turns to powder.
2. Add soy ice cream, bananas, coconut milk, vanilla extract, simple syrup and blend until the mixture is the consistency of milkshake.
3. Add rum and blend to combine.
4. Serve immediately and enjoy.

**NOTE: To make this non vegan and non gluten free simply use coventional oats and ice cream.

You can use any brand soy ice cream…my favorite is Soy Delicious.

You can also use any brand dark rum. I used Meyers Jamaican rum.

AVOCADO MANGO BANANA SMOOTHIE w/MAPLE WATER

Yesterday my husband and I were wondering around in Fairway Market. As we walked aisle to aisle we stumbled upon a carton of maple water. I was intrigued because I hadn’t seen or heard about maple water since moving to the states from Canada. So I brought the carton. I thought it would be a great addition to an avocado base smoothie.

Maple water is 100% maple sap with no added sugar, water, heating, or preservatives. It’s what naturally flows out of the maple tree. It contains about 46 bioactive nutrients that are essential to our health. Some of these nutrients are minerals, phytonutrients, electrolytes, both amino and organic acids, and active antioxidants. It also aids the digestive system by acting as a proboitic. As well as helps boost the immune system and aid in the prevention of any degenerative diseases.

I first learned about maple water as a child when my family and I use to out to the yearly cabane a sucre (french for sugar shack) in the Montreal area. There they thought us the importance of what the water was and why it is good for us. Unlike many other tree waters, Maple water is a clear liquid that is light and refreshing. One of my most favorite things about it is that there’s hardly any flavor to it. Instead it finishes with a sweet hint of maple.

Here are some health benefits for
Avocados are:
Loaded with monounsaturated fatty acids that are good for your heart.
Rich in Vitamin K, folate, vitamin C, potassium, vitamin B5, vitamin B6, vitamin E.
Contains small amounts of magnesium, manganese, copper, iron, zinc, phosphorous,vitamin A, Thiamine (B1), Riboflavin (B2) and Niacin (B3).
Has more potassium than bananas.
Has a lot of fiber
Lowers cholesterol and triglyceride levels
Makes your hair, skin and nails healthier
The fat in avocado can help you absorb nutrients from plant base foods
Has a lot of antioxidants
Has Omega 3 fatty acids
Bananas:
Contains very high levels of vitamin B6
Reduce swelling
Protect from developing type 2 diabetes
Strengthen the nervous system
Helps with the production of white blood cells
Has potassium
High in fiber
Calcium

Mangoes:
Lowers cholesterol
Clears the skin, especially the pores
Alkalizes the entire body
Improves healthy eyes
Promotes a healthy and great sex life
Helps fight against heat stroke
Improves digestion
Boosts the immune system
Rich in vitamin C,
25 percent vitamin A, vitamin B6, copper, potassium and magnesium

Hemp Powder:
Has very high quality protein
High in fiber
Has both omega 3 and omega 6 fatty acids
essential amino acids
Chia seeds:
Has less calories
Rich in fiber, fat, calcium, manganese, magnesium, phosphorus, protein, zinc, niacin, vitamin B2 and vitamin B1
Almost all the carbs in them are fiber
Hunger suppressant which aids in weight lost
Has blood markers, which aids in lowering heart disease and type 2 diabetes
Helps with bone nutrients

tap-tree-maple-syrupThis is how the water is extracted from the maple sap. I got this photo from “http://www.thereadystore.com/diy/9391/how-to-tap-maple-trees-and-make-syrup/”

AVOCADO MANGO BANANA SMOOTHIE w/MAPLE WATER
Yield: 3 servings
Prep Time:4 mins
Cook Time: 20 mins
Total Time: 24 mins

INGREDIENTS:
1.5 Avocado,cubed
1 Mango,peeled, cubed
1 Banana, sliced
2 tbsp Organic Hemp protein powder
1 tbsp Raw Chia seeds, optional
11 oz Maple water

METHOD:
1. Wash and cut the fruit in small pieces. This way the fruits are easily blended and the machine is not being overworked.
2. In batches add some of the fruits, maple water and hemp protein powder to a blender blend until smooth. Continue this process until you have nothing left to blend.
3. Pour the smoothie mixture into a bowl and mix in your chia seeds (if using any) with a spoon. Put in the refrigerator and let it chill for at least 15 minutes or until cold. Enjoy

**NOTE: This is always great as a post workout smoothie.

BEET CABBAGE APPLE JUICE

This detox beetroot juice recipe consist of slightly cooked beets…and I know by reading this you’re probably thinking that this is crazy. I’ve never heard of cooked beets for juicing. It has always been blended or juiced raw. Now that you’ve had your time to think, I begin to explain the reason why I use slightly cooked beets for this specific recipe. Beet is a root vegetable that belongs to the chenopod family, which includes spinach, chard and even quinoa. They contain Betalains, a very unique pigment that has many beneficial properties that are great for our health. Since beets are very high in Betalains, it is recommended that it’s best to add beets to your diet no more than twice week. (Too much of anything can be a bad thing.)

Although many nutrients are destroyed while heating, when cooked for less than 10 minutes beets contain much more fiber verses when they are juiced. 90% of the fiber found in beets is destroyed when juiced. Dietary fiber is known to control hunger, promote regular bowel moments, and even reduce blood cholesterol levels. Beets have also always been known to have detoxification properties and a blood purifier effect due to its antioxidants. Consuming beets increases your body’s production of glutathione, which helps your body detoxify by grabbing numerous toxins and pulling them into the colon, where they are evacuated. It is also known to improve the composition of blood by stimulating red blood cells. Keep in mind that consuming a lot of beets at once or daily can result in urine being red. This is called beeturia. Beeturia is an issue that may indicate a problem with your body’s iron level.

Although beetroot juice by itself can be bland, it’s quiet delicious when mixed with many other fruits and vegetables.

Below are a few health fun facts about beetroot. It is
An antioxidant…Cabbage has the same health benefits as beet and apple aides in weightloss.
An anti-inflammatory
Detoxification properties
Special affinity for the nervous system, Especially your eyes
Good sources of folate
Good sources of manganese
Potassium
Vitamin C
Dietary fiber
Improve stamina
Dissolve kidney stones
Reduce blood cholesterol levels

Be sure to wash all your veggies and fruits. Break down all greens, root and fruit into smaller pieces. In two pots bring 2.5 cups of water to a boil. Add the bets in one and the carrots in the other. Bring to a simmer and cook for no longer than 5 mins. Remove from heat, cool and set aside until ready to use. Reserve your cooking liquid. In batches start adding the veggies and fruit with some of the cooking liquid and water blend until the veggies are broken down, continue doing this until you are finish. This can be serve immediately as is, over ice or refrigerate for 15 minutes or until cold.

BEET CABBAGE APPLE JUICE
Yeild: 1 gallon
Prep Time: 30 mins
Cook Time: 25 mins
Blending time: 30 mins
Total Time: 1 hrs 25 mins

INGREDIENTS:
1 Bunch of beet, chopped, with the greens if possible (usually the beets with the greens have the beets on it)
1/2 purple cabbage, chopped
5 celery stalks, chopped (have it)
3 apples, seeded, chopped (have it)
5 celery stalk, chopped (have it)
1 Ginger, peeled and chopped (have it)
2 Limes , peeled
1 bunch California carrots
Handful of parsley, stems removed
Pinch of salt
Half lemongrass
Handful of strawberries(optional)
Water as needed (about 9 cups)

METHOD:
1. In two separate medium size pot, bring 2.5 cups of water to a boil add the carrots in one pot and the beets into the other, return to a boil and lower the heat to a simmer. Cook the vegetables for 5 minutes. Remove from the heat, reserve cooking liquid, cool and set aside until ready to use.
2. In batches start adding the vegetables in the blender along with the water from the vegetables your cooking liquid. Blend until both the vegetables and greens have broken down. Continue doing this until you are completely out of veggies.
3. Strain through a fine mesh strainer. Can be serve immediately over ice or refrigerate for 15 mintues or until cold. Enjoy!