Food, Health, Nutrition & Wellness, Nutrition & Beauty

Dreamy Cold Pressed Green Juice Recipe

Why, Hello! What great timing you have – I've just finished making you an incredibly Dreamy, Fresh Pressed Green Juice! Mornings are a sunny celebration of high vibe goodness when accompanied by this jar of cleansing, detoxifying deliciousness. Don't forget to switch up your greens regularly.

Wishing you a beautiful day filled with happiness, joy & laughter 🙂

Recipe for Dreamy Cold Pressed Green Juice

Ingredients:

bunch of flat leaf parsley
large handful of fresh mint
kale stems (I save the stems from my kale salads for juicing. Of course you may use the leaves as well if you wish)
6 stalks celery
2 apples
2 lemons
1 or 2" piece fresh ginger root
fresh, raw coconut water

Method:

Cut everything into pieces then feed into your juicer.
Top with a bit of fresh, raw coconut water, gently stir to incorporate.
Enjoy that amazing Green Drink buzz that lasts for hours and hours!

All Love,

Juliane

Have you ever done a juice cleanse?

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Health, Nutrition & Wellness, Philosophy/Meditation/Spirituality, Style

Aromatherapy Summer Scent with Bug Banishing powers

My delicious aromatherapy Summer Scent has fabulous Bug Banishing powers!

Hello friends! I'm so excited to share one of my favorite Summer Secrets with you!

I've gotten really into Essential Oils lately, replacing toxic skincare, perfumes & other household items with delicious, organic formulations straight from Earth's beautiful flowers and plants. After all, our skin, for example, is our largest organ, so anything we're putting on it we're essentially eating, as the ingredients are ultimately absorbed and processed into our bloodstream, liver etc. Obviously, the same idea goes for that which we breath into our lungs also. Not only are Essential Oils non-toxic, (only source top quality 100% pure essential oils, such as anything from LivingLibations ), they possess amazing healing properties for our bodies and they're also uplifting to our minds and spirits with their stress-relieving aromatherapy benefits.

My favorite essential oils are from Living Libations

My refreshing Summer Scent, in the silver canister above (I recycled it from a previous use) is an energizing mist of gorgeous mint and lavender. It's truly the most heavenly fragrance I've ever worn- so lovely for warm weather.

Spritz it on for its delicious scent and a cooling, energizing, aromatherapy boost… while simultaneous banishing away wasps, mosquitos, spiders & ticks! Peppermint and Lavender happen to be two scents these and many other bugs hate!

Just add 3-5 drops each (adjust according to your strength preference, your oil strength & container size) of excellent quality, organic, essential oils of Peppermint & Lavender to a container filled with purified water. I used about 5 drops of each for my 2 oz. spray bottle. Start with less as you can always add more. Obviously, the stronger you make it, the less the bugs will like you 🙂

Shake. (& shake well before each use)

& Voila!

Delicious Summer Scent - Check

Energy & Mood Booster – Check

Bug Banisher – Check

Don't leave home without it:-)

Happy Sunny Days to all of you!

Much Love,

XOXO

Juliane

What is your favorite essential oil? Share with all of us in the comments below!

PS. Try dabbing on a few dots of orange citrus essential oil in the morning when you wake up for a wonderful energy and mood boost first thing!

PPS. Did you know, applying a tiny dab of peppermint essential oil to the temples can relieve a headache!

PPPS. To make a REALLY potent bug banisher, albeit overpowering the refreshing aromatic qualities of the recipe above, add a few drops of tea-tree and lemongrass (aka citronella) essential oil to the same recipe.

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Food

Stuffed Grape Leaves Casserole

with Pomegranate Molasses

Stuffed Grape Leaves Casserole drizzled with Pomegranate Molasses

Stuffed grape leaves (aka dolmades in Lebanon, dolmas in Iraq, dolmathes in Greece) have been one of my absolute favorites since I was a kid…

Growing up (and maybe still? I should ask.) Mom and Dad would set out on their vintage cycles every Sunday morning during warm months for a 2-3 hour journey. Dad, the consummate gentleman, always accommodated Mom's extremely leisurely pace which my sister and I giggled over while peeking through the living room curtains to watch them depart – overcome with a glee that came only from having three hours to do exactly as we pleased – while they wobbled away like bicycle tourists in their own driveway, the two of us eagerly plotting our next move, wondering if they might not topple right over going that slow.

Alas, they covered a lot of ground!

Choco Ladies

Their excursions took them everwhere from the far depths of the east side, downtown into the flats and many times, through the valley – my sister's and my destination of preference. Not that, selfish as we were then, we really cared where they went- it was just that trips to the valley meant they returned with bunches of grape leaves carefully packed into their cargo holders… aka Stuffed Grape Leaves for Dinner!!!

Mom made the BEST stuffed grape leaves – and til now, I'd never been quite satisfied with any recipes (even those from Lebanese restaurants) other than hers- simply because she used FRESH grape leaves rather than jarred. Once you've tried both, the difference is quite discernable; the texture of jarred or canned grape leaves is much softer with a muddled flavor.

"Wait!" You cry. "I don't have access to fresh grape leaves!"

No problem!

I have TWO solutions for you… Not only does my casserole version bake the leaves in a manner which seems to completely remedy the softness and flavor issues even if you DO use jarred, but, I've also discovered a fresh substitute for grape leaves in collard green leaves (my new preference!) Yes, that's right. Collard greens provide the freshness jarred grape leaves lack, plus they're larger & therefore quicker/easier to use. Parboiling softenes them up to a lovely texture. Either way you make it, the recipe will be amazing.

This aromatic, middle-eastern dish brimming with pistachios, raisins, brown rice and mint is certain to become a family hit at your house also! Jim, the gorgeous, agile & shredded (apologies, I digress) boxer of our household, loves when I make it for him- in fact the collard greens are his preference too 🙂

Please enjoy!

Love,

Juliane

Stuffed Grape Leaves Casserole topped with sliced lemon & Pomegranate Molasses

Recipe for Stuffed Grape Leaves Casserole (Serves 8)

Adapted from Vegetarian Times

Ingredients

30
jarred or fresh grape leaves or 1 bundle collard greens, stems removed
2 Tbs. olive oil (+ additional for brushing top of casserole & dish)
1
large onion, diced
1
cup brown rice
2
cups low-sodium tomato juice
1 cup chopped unsalted, hulled pistachios
1
cup chopped fresh parsley
1
cup chopped fresh mint
1
cup raisins
¼
cup fresh lemon juice
thinly slivered lemon slices for garnish
Pomegranate
molasses (or concentrate) for drizzling, optional

Method

1. Dip grape leaves or collard leaves, depending on which you're using, into large pot of boiling water 2 minutes.
Drain, and set aside.

2. Heat oil in large saucepan over medium heat. Add onion,
and sauté 7 to 10 minutes, or until beginning to brown. Add rice and 2 1/2 cups
water, and bring to a boil. Cover, reduce heat to medium-low, and cook 30 to 40
minutes, or until liquid is absorbed. Remove from heat, and stir in tomato
juice, pistachios, parsley, mint, raisins, and lemon juice. Season with salt
and pepper, if desired. (Mixture will be very wet.)

3. Preheat oven to 350°F. Brush 2-qt. baking dish with olive
oil. Pat grape leaves (or collard leaves) dry. Line bottom and sides of baking dish with grape (or collard) leaves, allowing leaves to hang over sides. Spread half of rice mixture over
grape leaves. Top rice with more grape (or collard) leaves, then top with remaining rice
mixture. Cover casserole with remaining grape (or collard) leaves, and seal by folding over leaves around edges. Brush top with olive oil. Bake 30 to 40 minutes, or
until grape or collard leaves on top darken and casserole looks firm and dry.

4. Dip knife in cold water. Cut straight down with tip of
knife to make 8 servings, then remove servings with spatula. Garnish with lemon
slices, and drizzle with pomegranate molasses (if using- I love!).

5. This dish freezes beautifully for fabulous leftovers on busy nights!

What are some of your fondest food or otherwise memories growing up?

Did you & your sibblings look forward to your parents leaving you "home alone?" :-)

You may also enjoy: Marinated Mushrooms

or

The Happy Shake!

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Food, Style

Mint Chocolate Pots de Creme

Mint Chocolate Pots de Creme

Though the holidays have come and gone, Christmas-specific decorations and stockings stowed away and our fragrant fir given back to our woods, I continue to savor the coziness of winter just as I did the spirit of the holidays. Many of my decorations stay in place for months to come. Red berries on thick, twiggy vine remain wound about our stair railing through March. Cut glass snowflakes hanging from satin ribbon beam lacey reflections from first floor windows 'til the thrill of snowfall passes. And the soft glow of window candles cast warm ambiance into unlit rooms 'til the next 'Spring-forward, Fall-back' clock change.

In the same spirit of gratitude and celebration for life, I'll continue to make our three favorite Christmas puddings all season long: Mint Chocolate Pots de Creme, Maple Tapioca with Maple Walnut Brittle and Lemon Drop Pudding Cakes (Stay tuned! Recipes for the latter two coming soon!) They're wholesome enough to enjoy in the morning as a sweet breakfast next to the fire, and decadent enough to serve for dessert.

The first of our favorites, Mint Chocolate Pots de Creme, is out of this world. A rich layer of chocolate ganache atop creamy, thick, mint pudding is uh- at the risk of being cliche- HEAVEN! A recipe you'll be SO glad you made… Better than the best of best restaurants- I assure you!

Enjoy and Happy New Year!!

Red Berry Twiggy Vine winding down the banister railing.

Crystal Snowflake suspended on satin ribbon in window.

Recipe for Mint Chocolate Pots de Creme (Serves 8) (Note: This is a relatively easy recipe, but as always read through entire recipe before starting. There are two hour long resting points in this one- during which you don't have to do a thing however!)

Ingredients

3 large egg yolks
1 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract
1/4 teaspoon salt
2 cups 1% or 2% chocolate milk or white milk, divided (I used Chocolate Silk -delish! Don't use skim milk for this recipe however.)
1/4 cup cornstarch
1/2 cup half-and-half

Chocolate Glaze

1/3 cup nonfat evaporated milk
1/4 cup semisweet chocolate chips
2 tablespoons honey
1/3 cup unsweetened cocoa powder
1/4 cup powdered sugar
fresh mint for garnish

Method

Preheat oven to 325°F. Bring a kettle of water to boil for water bath. Place eight 4-ounce custard cups or ramekins or in a roasting pan.
To prepare custard: Whisk egg yolks, sugar, vanilla extract, peppermint extract and salt in a large bowl; set near the stove. Whisk 1/2 cup chocolate milk and cornstarch in a small bowl until smooth. Heat the remaining 1 1/2 cups chocolate milk and half-and-half in a medium saucepan over medium-high heat, whisking until steaming hot yet not boiling. Whisk the cornstarch mixture into the steaming milk and continue cooking, whisking constantly, until the mixture boils and thickens, 2 to 4 minutes. Gradually (so as not to scramble the eggs) whisk the thickened milk mixture, a small amount at a time, into the egg yolk mixture.
Using a spatula, carefully pour the custard through a fine-mesh sieve into a large measuring cup or heatproof pitcher, pushing the liquid through the siv with the spatula to remove any lumps. Divide among the ramekins or custard cups filling until each are about three-quarters full.
Pour boiling water into the roasting pan until halfway up the sides of the containers. Carefully transfer the roasting pan to the oven. Bake until custards are set but still jiggle a little bit when lightly jostled, 35 to 40 minutes.
Remove the roasting pan from the oven. Let the custards cool in the water bath to room temperature, about 1 hour. Remove from the water bath and refrigerate until cold, about 1 hour more.
To prepare chocolate glaze: heat evaporated milk in a small saucepan over medium-high heat. Place chocolate chips and honey in a heatproof medium bowl. As soon as the milk starts to bubble, pour it over the chocolate chips and whisk until completely smooth, about 1 minute. Sift in cocoa powder and confectioners’ sugar while whisking; whisk until smooth.
Divide the chocolate glaze among the custards, tilting each to cover completely (use a tiny spatula to help spread the glaze if necessary). Garnish with mint.

Mint Chocolate Pots de Creme adapted from Eating Well~Tested & Improved!

Food

Triple Berry Parfait with Cashew Cream

Fresh Berries with Cashew Cream

Triple Berry Parfait with Cashew Cream was a perfect start to this sunny, spring day. Fresh, organic berries topped by a luscious, honey-sweetened mousse…

The only thing better than looking forward to having this for breakfast the next couple of days is knowing how healthy it is! A lovely little meal packed with antioxidants, protein, fiber and iron.

Serve cashew cream with any mixture of fruit or simply substitute it anywhere you'd use a sweet topping like whipped cream or mascarpone. It's to die for!

This is my submission to Sarah at Dead Easy Desserts for the August 2014 Raspberry Theme!

Cashew Cream (makes 2 cups)

Ingredients:

2 cups raw cashew nuts (soaked overnight to remove enzyme inhibitors & release live nutrients by initiating the sprouting process)
2 cups cold water (plus extra as needed)
1/2 teaspoon pure vanilla extract
2 tablespoons raw coconut nectar or raw honey (3 if you like it sweet!)

Method:

Place cashews, 2 cups cold water, raw honey and vanilla extract into a heavy-duty blender such as a Vitamix. (If your blender isn't "heavy-duty" just soak the cashews in the water overnight to soften. After step 2 strain the final, blended mixture through a sieve if necessary- or just keep it rustic.)
Blend on high speed for about 1 minute. Add a little more water and blend again until smooth. Taste the cream and add a bit more honey if necessary.
The cream thickens and settles as it refrigerates. If you're preparing for immediate use, only add enough water to bring it to immediate desired thickness. To prep in advance, leave the cream a little runnier by adding another few tablespoons of water, blending til incorporated.
Cashew cream may be stored in an airtight container in the fridge for up to 4 days.

Triple Berry Parfait

Raspberries
Blackberries
Strawberries sliced
Mint sprigs

To assemble Triple Berry Parfait, simply arrange blackberries, raspberries and strawberries into a dish and drizzle a generous dollop of cream over top. Garnish with a sprig of mint and enjoy!

Tip: A festive breakfast, brunch or dessert treat to serve on Forth of July with its red, white and blue color scheme! Just substitute blueberries for the blackberries.

Tag Archive for: mint

Posts

Recipe for Dreamy Cold Pressed Green Juice