A Busy Girl's Guide to Practical Juicing!

Hey All!

How's everyone's week going?!

It was just a beauuuutiful day here in NYC. It was 70 degrees and just lovely outside. I took an evening walk and captured the sunset. So pretty.

SO. Since we are officially entering the holiday season (read: lots of feasting and drinking), I thought I might dedicate a post to...JUICE!

Now, before you roll your eyes, or change the "channel," just hear me out:

First Things First: I don't personally advocate a juice "fast." I want to be clear about that. My motto is "everything in moderation." But if that's your thing, then more power to ya. I like to think of juicing as a great supplement to a healthy diet!

Treat Yo'Self

That being said: say you had an especially indulgent weekend (*cough* Halloween *cough*), or are feeling a little under the weather, or have "fallen off the wagon" in terms of healthy eating: having a green juice for breakfast is a terrific way to get your body back on track and into health mode!

That's right! Kinda a "no brainer," but green juice is suuuuper healthy. Drinking fresh pressed juice provides your body with a highly concentrated dose of vitamins and minerals. Plus, when you drink it within 20 minutes of pressing, the live enzymes from the juice actively repair the cells of your body! Juicing also strengthens your immune system, builds strong bones, helps with weight loss, and gives you an energy boost too:) What's not to love?

Would ya look at all those active enzymes -- mmm ;) Get In My Belly!! 

Juice can also be great for an afternoon pick me up! When the 3 o'clock slump hits, who needs Starbucks when you can enjoy a green juice!?

Now, you may be thinking ... "enjoy" and "green juice" in the same sentence? This girl has lost her marbles. Well, not quite.

You see, there's a system to making green juice taste great, while still packing in the dark leafy greens.

Enter: the "trinity" of all your juicing needs: GINGER, LEMON, & GREEN APPLE

Yep, just make sure to include half a lemon, an apple, and 1/2 inch nub of ginger in your juice, and you'll be all set!

Additionally, I like to stick to a 70/30 or a 60/40 (if you're new to juicing) ratio of vegetables to fruit. 70% of what you add should be veggies, and 30% should be fruit for the most delicious and nutritious bevvy.

So here's what I had for breakfast this morning:

*Caralyn's Standard Green Juice* (Serves One)

4 Stalks of Celery
2 Carrots
5 Stalks of Kale
1/2 Cucumber
1 Apple
1/2 lemon
1/2 inch nub of peeled ginger

This is my favorite juice. It's sweet and tangy with a "zing" from the ginger. I'm not kidding guys: you can't taste the kale.

You could even get kids excited about drinking this "Shrek Juice!"

Final Tips:

1) Put a plastic bag in the "garbage" part of your juicer -- where the pulp is discarded. That way, you won't have to clean the basket because it's in the bag! (Because, let's be honest: cleaning the juicer can be a pain.)

2) If you're pinched for time, make a double or triple batch ahead of time. 3 Juices -- 1 Cleaning of the Machine. Just be sure to store them in a sealed glass container in the fridge. They keep for up to 2 days. Just be sure to shake before drinking!

3) You can peel ginger with a spoon! Yep! So much easier, and less dangerous too!

4) Be sure to peel the skin off of your lemon -- the skin gives your juice a bitter taste.

5) Even with the "holy trinity," if you still think it needs to be sweeter, you can add a few drops of pure liquid stevia. (Just be sure to use alcohol free).

6) Finally, drink your juice out of a wine or martini glass -- it makes you feel special, and that you're treating yourself -- because you are!! :D


Alright guys, cheers to health!!

Broiled Flounder w/ GF Mushroom Asparagus Pasta!

The key to great food is great ingredients.  Using the highest quality ingredients, and simply letting their flavors shine.  That’s just one reason why I’m such an advocate of eating organic. Another reason is simply for health! Conventional fruits and veggies have so many pesticides, herbicides, fungicides, chemical fertilizers, and not to mention the fact that they’ve been genetically modified to be bigger, brighter, shinier, and “aesthetically perfect.” All of those toxic chemicals enter your body and get into your blood and organs. Doesn’t sound like a recipe for a happy tummy to me!

That’s why Lobsta Bakes is so amazing! Their fish is wild ocean caught! This means that their fish hasn’t been pumped with antibiotics, fed GMO corn and ground up fish, and kept in crowded waters with 1000s of other fish getting no exercise or fresh water. No, Lobsta Bakes is the best of the best. Fresh caught from the ocean and flown in each morning from Maine. You CAN taste a difference.

delish!

Ok, so for dinner tonight, we had broiled flounder. I broiled it for about 10 minutes with 1 tsp EVOO, salt, pepper, and lemon zest and juice. Delicate, flakey, and full of wonderful flavor.

yum!!

With our fish, I served Mushroom and Asparagus Pasta. Ooh boy, was this good. Creamy and actually…meaty! The mushrooms made it have a meaty texture and deep, rich flavor! And the asparagus gave it beautiful fresh crunch! Here’s how I did it.

1 bunch asparagus, chopped into 1 in sections

1/2 red onion, chopped

1 portobello mushroom cap, sliced into bite size pieces

2 BIG garlic cloves, minced

1/2 cup white wine

1/2 cup vegetable stock

3 Tbs shredded goat cheese (Old Kentucky Tomme)

pinch of nutmeg, salt and pepper

I started by chopping my asparagus into about 1 in pieces, and then I steamed them for about 5-6 minutes. In the meantime, I sautéed my onion in 2 tsp with s and p until tender. I then stirred in the garlic and mushrooms, and let them cook until soft, about 6-7 minutes.  Once they are tender, add the wine and stock…it will be soupy! Let it reduce for about 3-4 minutes. Once it has reduced by 1/2, stir in the shredded cheese. Then stir in the asparagus. Let them heat through, toss with pasta and you’re good to go!

gorgeous mushroom asparagus pasta

This meal was so wonderful. It was comfort food. An “A+” my mom said. I’ll take that! Healthy food that has amazing flavor. Thanks to organic produce and ocean caught fish!

moist and flakey flounder!

Here’s my juice today! We got some kale, so its much greener! Kale, celery, carrot, apple, lemon and ginger. WOO!

kale-celery-carrot-apple-lemon-ginger

Here's the juicer I use: I did a lot of research and found that *in my opinion* Breville makes the best. It's an investment, but extremely worth it. 

Happy tummies!

GF Portobello Burgers w/ Goat Cheese & GF ONION RINGS!!

As this weekend comes to a close, I’m beginning to gear up for next week. Its a big week. We’ve gotta get some healing going on up in here, or I have to switch to more drastic and severe medicines. *eek* I definitely definitely don’t want to do that…I’m the advocate of the natural way! But, alas…*sigh*

Roxy, my sidekick

Its a good thing my new friend is always by my side:) Thanks Roxy.

GF Portobello Mushroom Burger with Goat Cheese!

For dinner tonight, we had a real treat. A bit of a splurge, you could say…even though it was mainly veggies! I made grilled Portobello Mushroom Burgers and Baked Onion Rings! Ooooh boy, these were amazing.

yummmm

Lets start with the Grilled Portobello Mushroom Burgers. Beautifully layered steaky mushroom, creamy mashed avocado, melty goat cheese (Old Kentucky Tomme), a “fried” farm fresh egg, tomato, grilled onion, and a fluffy GF bun! *swoon*

I grilled 3 large portobello mushroom caps (1 p/p). I lightly brushed the tops with 1 tsp EVOO, salt and pepper. I grilled the rib side down first, so that when I flipped it, I could fill it with a bit of shredded goat cheese, so it could melt.

Meanwhile, I mashed 1 avocado with salt, and sliced a tomato for the burger.

After the mushrooms have grilled for about 5-6 minutes per side, I took them off and let them cool for just a second while I fried the eggs–no oil, just a light spritz of olive oil spray.

Here’s how I layered the burger: bun–avocado–mushroom cap with melted cheese–”fried” egg–tomato–grilled onion–organic ketchup/mustard–bun. Lets just say I was wearing half of it by the end of the meal!

The recipe for my crunchy GF Onion Rings is available in my new e-book cookbook, The Best of GlutenFreeHappyTummy, available HERE ---> The Best of GlutenFreeHappyTummy  - Only $2.99!

I also want to share my fresh juice I made today!

Carrot–Celery–Apple–Lemon–Ginger…..Fantastic! I meant to put kale in, but sadly, we had none. It instantly wakes up all the taste buds in your mouth–especially the “zingy” ones! Raw, fresh-pressed juices are one of the best things for your body–since its fresh-pressed, the enzymes are alive and find their way into your organs, feeding and healing them!

feeling snazzy in a margarita glass

Fresh juice has changed my life! I literally use my juice once a day! A good juicer is definitely an investment, but here's how I think about it: we invest in a good pair of black pants that we'll wear for a while. Why not invest in our bodies? But organic food and drink juice from your own juicer? Your body will thank you! I did a lot of research and found that Breville makes the best juicer. Here's my juicer:

Until Tomorrrow:)

Love at its Purest

Today, I think I’ll reflect on the journey of my flare thus far.

Back in November in NYC, I was in a show.  I was Little Red Riding Hood in “Into The Woods.” During the show, I started an Ulcerative Colitis flare.  Literally by the grace of God I was able to make it through the show from such a debilitated state.

Little Red (sans-cape) with the Wolf

It was hard. I wasn’t eating any solid food, and was living on fresh green juice. During the final weeks of rehearsal, my mom knew how bad my health was getting, so she flew out and stayed with me through the show, as well as several weeks after the show when she moved me into a new apartment with a kitchen.  I had been living in student housing without a kitchen. My room was probably 6 1/2 ft by 12 ft and I’m not even joking. It was TINY, and my mom was on a cot in my room. You had to fold up the cot if you wanted to get into the bathroom or open the door.

New Studio in NYC

So anyways, we moved into an adorable studio apartment, accepted the furniture deliveries, and then flew home because my health was going down hill fast. Because of the new dosage of medicine, I overdosed on Asacol and was having 104 fevers every night, and back, head, neck, jaw and joint pain, as well as your “normal” UC symptoms.

Luckily, when we stopped the extra dose of Asacol, the overdose symptoms *slowly* tapered off. And I am doing a bit better since then.  However, I am going about this the natural way now: drinking chlorophyll, aloe vera, amino acids, probiotics, fish oil, other anti inflamitories as well as other “potions.”

But, while we were in New York, we ate literally every dinner (because I had no kitchen) at this amazing gluten free vegan restaurant in the East Village called Angelica’s Kitchen. We even ate Thanksgiving dinner there. It was such a cozy little place and we got to personally know the wait staff and they became like family.

Dinner at Angelica's Kitchen

But I guess I wanted to take this post to just thank my mom for being with me every step of the way through this flare. And my dad too, researching organic this, and anti-inflamitory that.  I am so blessed to have you both in my life.

Christmas with my mom

And I guess now for a quick recipe: Artichoke Sun-Dried Tomato Pasta.

Artichoke Sun-Dried Tomato Pasta

I found this recipe from The Gluten Free Vegan. It was pretty darn good. It wasn’t the pesto, but it was satisfying and very tasty. I served it with roasted veggies and everyone cleaned their plates!

Bon Appetit!