• Get The Most from Your Smoothie

    • October 29, 2014 - 1:32 pm
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    Not all smoothies are healthy. America has gotten crazy over smoothies. But like any craze, beware of overdoing it. Not all smoothies are created equal. Choose healthy ingredients and avoid

    1. SEEDS

    These add fibre, omega 3 fatty acids. The chia seeds will help to keep you fuller for longer, helping to control your appetite. So try out some chia, flax, or hemp seeds.

    2. NUT AND OTHER BUTTERS

    These will give you some fat and protein and keep you fuller longer. They also are a good source of fibre and several minerals like iron, zinc and magnesium. Try these butters: pumpkin seed, sesame, or peanut, almond.

    3. VEGGIES

    Smoothies are a great way to add veggies in to your day. Many popular smoothie recipe include carrots, beets, spinach, kale, celery, pumpkin, squash, or cucumber.

    4. FRUIT

    I love adding fruits to a smoothie. Eating the whole fruit gives you the fibre! Fruit also provides a lot of flavor, sweetness, and vitamins.  Use fresh or frozen.

    5. GRAINS

    For added B vitamins, fibre, and an extra boost of fullness, add some grains such as oats or oat bran.

    6. FLAVOR BOOSTERS

    Use local and/or organic honey or stevia. Try also adding cinnamon, vanilla extract, cayenne or fresh ginger for extra flavor.

    Try these recipes!

    Key Lime Pie Smoothie LR

    Smoothie Perfection; Tips and Tricks

    Adapted from "smart nutrition"

  • Preparing Apples

    • September 30, 2014 - 12:56 pm
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    apples

    There are thousands of varieties of apples  in every shade of yellow, gold, green, and red.  Ranging from sweet to tart.  Probably the best of the widely grown varieties are McIntosh and Golden Delicious.  Apples are divided in three categories: eating, cooking and all-purpose.

     

    When buying, apples should be firm and heavy for their size; avoid any with soft spots. Store in a cool, dry place or in the refrigerator for weeks.

    Preparing:

    Rinse and take a bite or peel and cut. For peeling start at the stem of flower and work in latitudinal strips or around the circumference; a U-shaped peeler is best.

    For coring, you have several options. You can remove the core and leave the apple whole by digging into the stem end with a sturdy melon baller, and removing it; this leave the blossom end intact, a nice presentation for baked apples. Or you can buy a slicer-corer, which will cut the apple into six or eight slices around the core in one swift motion. Finally you can quarter the apple and dig out each piece of the core with a paring knife.

    Apples brown quickly once peeled or cut; to prevent browning, drop them into acidulated water ( one part lemon juice to about 10 parts water).

    " Mark Bittman"

     

    Stuffed Apples slowcooker pic

    Try this Warming Fall Dessert!  Apple Crisp Stuffed Apples ( slow-cooker)

     

  • Great seasonings for Applesauce

    • September 27, 2014 - 7:55 pm
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    Most people think of applesauce as a sweet condiment. It can be, but  try  using some of these savory condiments for a neutral approach.

    Applesauce freeze well and handy when packed in individual containers.

    Great seasonings for Applesauce:

    Start with a teaspoon or so, then taste and add a teaspoon at a time as needed.

    • Freshly ground black pepper
    • Ground cumin, coriander or caraway seeds
    • Minced fresh chili or hot pepper flakes
    • Chipotle chiles, dried or canned
    • Chopped fresh ginger
    • Roasted garlic
    • Granulated or brown sugar
    • Nutmeg
    • Maple syrup
    • Pinch ground cloves
    • Pinch of allspice

     

    Try this amazing Slow Cooker Applesauce and start experimenting with new ingredients!

    Slow Cooker Applesauce

    Slow Cooker Applesauce

    Slow Cooker Applesauce

  • The Spiralizer - A great Kitchen Gadget

    • September 17, 2014 - 12:47 pm
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    Spiralizer2

     

    Are you familiar with Spiralizer machines? - Handy for turning vegetables like zucchini into curly pasta-like strands.

    This handy slicer creates beautiful mounds of julienne squash, carrots, zucchini, cucumbers and other vegetables for garnishing, toppings, and create recipes.

    It's simple to use and makes nutritious spiral vegetables & noodles - a gluten free, grain free, low carb alternative to pasta!
    Add new texture to your dish, stir-fries and salads. You can make long ribbons of cucumber, carrots and radishes for salads, or apple spirals for apple slaw.

    It's a must have in my kitchen! Make "pasta" in no time!

    Spiralizer

    For recipes using a Spiralizer, please visit Citronlimette

    Spiralizer1

    Raw Zucchini Salad

    RAW ZUCCHINI SALAD

  • How To Cook Quinoa

    • September 16, 2014 - 1:04 pm
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    Quinoa

    Rinse 1 cup of quinoa in a strainer. In a saucepan, combine 2 cups water with 1 cup quinoa and ½ teaspoon salt (optional). Bring to boil, then reduce the heat, cover the pan, and simmer for about 15 minutes or until all the water is absorbed. Fluff up the quinoa and serve.

    Basic quinoa facts

    How much cooked quinoa does 1 cup dry quinoa yield? 1 cup dry quinoa yields about 3 cups cooked quinoa.

    How much liquid do I need to cook quinoa??To cook 1 cup quinoa, you need about 2 cups liquid.

    How long does it take to cook quinoa? 1 cup quinoa will cook in about 15–20 minutes.

    Should I add salt when cooking my quinoa? I usually add in ½ teaspoon of salt per cup of dry quinoa. It will help bring out the flavor, but salt is definitely not required.

    How can I make quinoa taste better? Try adding some aromatic herbs or spices, or cook quinoa in chicken broth or vegetable broth. You can even cook quinoa in milk or coconut milk for a breakfast type dish.

     

    BAKED QUINOA CASSEROLE WITH CHICKEN AND BROCCOLI

    For some great quinoa recipes visit or other blog: Citronlimette