Thursday, November 3, 2011

Zucchini Frittata - Frittata Ala Sardegnola - Lets Get Cooking!

Ah zucchini... one of those vegetables I find people either love or hate. Either way, this dish is for you (just pretend there is no zucchini?). A wonderfully flavored and textured dish that will make all of your friends and family think you've been taking cooking classes in your spare time. Simple to make, and even simpler to make your own. Once you have this "foundation" down, you can figure out your own methods and add other ingredients to make it pop the way only you can! That is what I love about cooking, it's all about getting your confidence in the kitchen to the point where you are comfortable making bold and brave choices with your dishes. It only takes one amazing dish that you create to take your confidence to that level, and then you are on your way!

This specific dish is Lacto-ovo-vegetarian (people who consume milk and eggs but no meats) which usually is just called vegetarian. If you are vegan, you probably already know the different methods to making this dish suitable to your specific needs and let me assure you, it's worth it!

Zucchini Frittata- Frittata ala Sardegnola

− 3 cups water
− ½ tsp salt
− 1 ea. shallot, diced
− 1 ea. medium zucchini, unpeeled and diced (medium size)
− 2 tbsp breadcrumbs
− 3 tbsp milk
− â…“ cup parmesan cheese, grated
− 1 tsp lemon zest
− 6 ea. eggs
− 2 tbsp butter
− 2 tbsp olive oil

− Mix the water and salt together in a pot and bring to a boil.
− Blanch the zucchini by dropping it into the water and boiling for 2 minutes.
− Remove the zucchini by draining in a colander.
− In a large bowl, soak the breadcrumbs in the milk for 5 minutes.
− In a large skillet, heat the olive oil over medium heat.
− Add the shallot to the skillet and cook until translucent. Remove from heat.
− Add the zucchini pieces, parmesan cheese and lemon zest to the bowl with breadcrumbs. Mix well.
− In a small bowl, lightly beat the eggs.
− Stir the eggs into the zucchini-breadcrumb mixture.
− Add the shallot.
− Melt the butter in your large skillet over medium heat
− Add the egg-zucchini mixture to the buttered skillet and cook over medium heat for 3 minutes. The eggs should still appear moist.
− Place the skillet under the broiler for 1 minute to brown on top.
− Serve immediately for best results
- Enjoy!

Set the date for your next dinner party now and enjoy a night out with friends and home!

Friday, October 21, 2011

Vegetarian Food from Mama Clay great base to enjoy every day

Vegetarian Food from Mama Clay Ill the tropical Ahh! Delicious drinks, snacks and everyone can use a similar sound in each of your day basis. Here it is ripe, delicious fruits, and is an irresistible force on the composition of your area to have a drink every day.

One is driven to drink the juice bar with a great base to enjoy every day, until the place and order online and you set the price at any time. It is hard work you do, you can not, conceive what is fair and effective. Again, you do not want to add that no one outside of its own sugar here. It is difficult to say what is Vegetarian Food from Mama Clay with what you are sometimes more art in a long time. But the action and the reason for the blenny small glass in the house easily. Now, for blenny Vitamix commercial order, the better, but also maintain close drinking large blenny more pain.

If you are interested in tropical home sick for them to do:


Use your favorite blend of tropical fruits. Interior Design upset, confused and difficult vending machine. Is that all submissions must taste the juice or cranberry juice.

For your smoothies you can add to the sweetness of honey, agave or lakes points sick a few frosts and cold. This is your first you can take to the Vitamix is ​​so strong and so fast? Works blenny can heat Thy sick.


Destinations in blenny add all the results and keep Vegetarian Food from Mama Clay nice and cold. February 1 to 2 cups cut by the use of more great things for me to serve the people, and two juice manga. Make sure the lid on the right time. Now for a little while until you get to mingle at the same time more, drink more. The amount of work varies depending on the brand you blenny mixture. You can share and test, which is needed for smoothies.

It is! Vegetarian Food from Mama Clay in the most perfect in your gross, and enjoy the sound is not yet part of the day. Of course, what you have adjust the amount of people in the right taste and the time to serve.

So now you know how easy it Vegetarian Food from Mama Clay that bad tropical home. Your wish is that you can use any, of the fruits already ripe, and you know directly and in Fig. You can also adjust the texture and taste like the way you want.

A refreshing tropical treat a sick day. Pictures of you from the start A delicious sick, sick to my blog Click to see Vegetarian Food from Mama Clay tropical my patient. Read!

Monday, October 3, 2011

The Best Vegetable Juice Recipes

If you're wondering how on earth you're ever going to eat your "Minimum Daily Requirement" of fruits and vegetables each day, here's a quick and easy solution. Juicing!

The "MDR" varies according to your age, but to simplify it's about 2-3 cups each of fruits and vegetables for adult men and a half cup less of each for women. But remember that the "M" in MDR stands for the minimum amount needed to maintain a healthy body as determined by the US Department of Agriculture nutritional research, not the optimum amount that makes you feel your best!

Whether your goal is minimum or optimum, juicing is the fastest way to ingest and absorb all the nutrients in fruits and vegetables. One pound of produce makes just one cup of fresh juice, so a glass or two a day will do it! And because juicing separates the juice from the fiber, your body absorbs more nutrients faster than if you had eaten the fruit or vegetable whole. And keep in mind that store-bought juice must be pasteurized. This process destroys many good nutrients such as enzymes. And commercially made juice is not fresh or chemical-free.

Juicing is also the best way to ingest green vegetables. These are considered "superfoods" because they are packed with minerals, protein, and alkalizing nutrients, but they are not very tasty. You can simply eliminate their bitter taste by juicing them with other more flavorful foods such as carrots, apples, berries, and bananas.

You can use your creative juices and experiment with fruit and vegetable combinations that suit your taste. If you're worried about wasting time and expensive produce on combos that might taste terrible, just pick up a juicing recipe book to guide you. It will also provide combinations that prevent and even fight a wide variety of illnesses.

Here are my absolute favorite vegetable juice recipes - one for the sweet tooth and one that's spicy:

Sweet Veggie Juice

6 carrots - only peel half the surface!

2 stalks celery - with the greens!

2 sprigs mint or 1"ginger

Spicy Veggie Juice

2 tomatoes - skin and all!

1 carrot

1 stalk celery

½ beet

1 leaf spinach

½ handful fresh parsley

4 sprigs watercress

sea salt and pepper to taste

Worcestershire sauce to taste

Horseradish to taste

Remember to wash your produce to reduce pesticides. Better yet use your own garden grown or farmers' market organic produce to eliminate chemicals altogether. Even large grocery stores now have organic lines of fruits and vegetables - they cost a bit more, but your health is well worth it!

Most juicing appliances are made to be durable so you can juice stems and seeds without harming the appliance. Pits and large seeds should be removed as well as hard husks and skins. Most juicers will clog if you throw in a banana or avocado, so place these in a blender and then combine it with your juiced produce. If you don't want to buy a juicer, you can use a blender but you have to strain the juice or it tastes sandy!

Some people juice entire citrus fruits, rind and all, such as lemons, limes, oranges, and even grapefruit! I'm not one of them. I discard the peel, but I do juice that white pith which is packed with nutrients. Melons also can be juiced in their entire, just beware that the skin adds bitterness to the flavor.

And one more quick tip, don't bother to store your juice by refrigerating or freezing - most of the nutrients value is lost after 24 hours. Some foods such as broccoli, cauliflower, and melon, start losing their nutrients right after you juice them. So it's best to drink your fresh juice right away. If you must store something, freeze the produce, not the juice.

Absolutely nothing is more thirst quenching and good for you - and your children! - than a quick glass of home-made juice. And with juicing, there's no cooking and no pans to clean. So start juicing today!

Saturday, September 3, 2011

Cauliflower Pizza Crust

A couple of times this week I made this fabulous cauliflower pizza crust. What is so great about this vegetable pizza is that it's a gluten free pizza crust and it can also easily be made as a delicious vegan pizza recipe.

I first heard of cauliflower pizza crust last week while at a class learning how to make regular pizza crust. I had my doubts but after making it and there not being a crumb left I knew this was a winner, and so easy to make!

Ingredients for this gluten free pizza crust:

About 1/2 lb of cauliflower

1 egg - to make it a vegan pizza recipe use 1/4 cup egg substitute

1 teaspoon of oregano

1 cup of sharp cheddar cheese or mozzarella cheese (For the vegans, I used Daiya cheddar cheese in my crust and then the mozzarella cheese for the topping.)

Preheat oven to 450 degrees Fahrenheit.

Cook the cauliflower until firm but not too soft. Let cool and then either grate it, blend it or place the cauliflower in a Cuisinart to finely chop it (also known as cauliflower rice). Should come out to 1 cup of cauliflower rice.

Place cauliflower rice in a bowl and mix it with the egg or egg substitute, oregano and 1 cup of cheese or cheese substitute. Note, I also chopped up some fresh spinach into the mixture to get a little extra vegetables! Mix ingredients well and then spoon it onto a parchment paper lined baking sheet.

You want to pat down the mixture on the baking sheet so that it is about the same depth of a regular pizza crust and form your cauliflower pizza crust dough into a round pie shape.

Bake your gluten free pizza crust in the oven for about 15 to 20 minutes. You want the top of the crust brown with the sides crispy. Start watching the crust after about 15 minutes to be sure it gets brown and crunchy without burning.

Let the crust cool and then remove the parchment paper by sliding the cauliflower pizza crust onto the cookie sheet. Note, if the middle of the crust is a bit soft, you will need to use a large spatula to help transfer the crust off of the parchment paper.

To finish your pizza, add your favorite pizza sauce and toppings. (I used fresh chopped mushrooms, spinach and Daiya cheese to make this a vegan pizza recipe.)

Place the pizza back in the oven until cheese is melted and bubbling. Take out, plate and serve.

What I loved about this gluten free pizza crust is that it's light and healthy plus you are getting your vegetables!

Until next time, remember the Budget Bash mantra: make it simple, stylish, fun and economical for all!

Sunday, July 3, 2011

Vegan Galla Pinto, Black Beans and Rice Recipe

8 oz dried organic black beans
10 cups water
1 Tbsp Salsa Lizano or Worcestershire - you can find vegan brands if you'd like
1 Tbsp organic cold pressed coconut oil
1 small white onion diced
1 small green pepper
1 small red pepper
1/2 cup white rice
1 tsp salt
1/4 tsp ground pepper
1 tsp Salsa Lizano or Worcestershire
1/2 cup reserved cooking liquid from beans

Star by sorting through the black beans, picking out any deformed ones and then rinse.

Add the beans to a pot and cover with 2 inches of water. Soak them overnight.

Drain and rinse beans, then add 10 cups of water, 1 Tbsp Salsa Lizano or Worcestershire (vegan or otherwise).

Bring beans to a boil, then reduce to a gentle simmer and cover loosely. Let simmer for 2.5 hours stirring occasionally.

Drain beans, but reserve 1/2 cup of the black bean cooking liquid.

Dice the onion and peppers (I pulse mine in the food processor, while they are not as pretty it certainly is faster and it still tastes the same).

Heat the coconut oil in a deep skillet or pot, add the half cup of rice, and stir for 2 minutes.

Next add the diced onion and peppers and stir for another two minutes.

Add salt, pepper, 1 tsp Salsa Lizano, and the reserved cooking liquid. Bring all this to a boil then reduce to a low simmer and cover and cook for 15 minutes.

After 15 minutes the rice should be cooked, add drained beans and cook for another couple of minutes on medium high heat. I say only a couple of minutes, but keep checking anyway. Adjust seasonings to your liking.

Serve plain or with diced tomatoes for the vegan version or for the not so vegan version, with a fried egg on top (my favorite), cheese, and sour cream if you like. Either way, Gallo Pinto tastes amazing.

This dish is full of protein, from the beans, while having Vitamins A, B, C, E and K from the onion and green and red pepper. Other minerals include: manganese, folate, potassium and copper. Gallo Pinto will fill you up and give you strength for the rest of your day. This dish will also make about six to eight servings and it will stay fresh in the fridge for about 5 days. This recipe may seem intimidating to make, but the first time is always the hardest. Each time I make this recipe, it gets easier.

Friday, June 3, 2011

Vegetable Dishes That Are Perfect for All, Including Diabetics!

We should all eat more vegetables and this is especially true for those of us diabetics. The recipes in this article are great for diabetics but they are not 'diabetic' recipes. They are regular recipes that are perfect for diabetics, too. If you just love vegetables or you are trying to get more veggies into your diet, give these recipes a try!

2 tsp canola oil
1 cup chopped onion
1 red bell pepper, diced
1 green bell pepper, diced
4 garlic cloves, minced
1 tsp chili powder
1 can (14-oz) fire-roasted diced tomatoes, do not drain
1 tbsp minced chipotle chiles
1 small (approx. 8 oz) sweet potato, peeled and chunked
1 can (15-oz) black beans, rinsed and drained
1/2 cup chopped cilantro, optional

In a large saucepan over medium heat, heat te canola oil. Add the onion and cook, stirring, for 5 minute. Add bell peppers, garlic, and chili powder; cook while stirring for about 2 minutes.

Add the tomatoes with juice, chipotle chiles and the sweet potato; bring to a boil. Cover the saucepan and simmer over medium-low heat for 15 minutes. Stir in the black beans; cover and simmer another 8 to 10 minutes or until sweet potatoes are tender. (Mixture will be thick. If you want, you can gradually stir in water to thin to your preferred consistency.)

To serve, sprinkle with chopped cilantro, if desired.

Yield: 4 to 5 servings

NOTE:By scrubbing the sweet potato well instead of peeling, you will retain more nutrients.

1 cup cherry tomatoes
1 bunch broccoli, cut into small florets
1 head cauliflower, cut into small florets
1 bottle (8-oz) low-sugar or sugar-free Italian Salad dressing

Put the tomatoes, broccoli, and cauliflower into a bowl with a sealable lid. Pour the dressing over the vegetables and toss gently to coat well. Refrigerate 12 to 24 hours before serving.

2 lb fresh green beans, ends removed and broke into bite-size pieces
2 tbsp finely chopped onion
2 tbsp extra-virgin olive oil
1 tbsp vinegar
1 garlic clove, minced
1/2 tsp salt
1/4 tsp pepper
2 tbsp Panko bread crumbs
2 tbsp grated Parmesan cheese
1 tbsp butter, melted

Cook the beans in a small amount of water until crisp tender; drain. Add the onion, olive oil, vinegar, minced garlic, salt and pepper; toss to coat the beans. Place the beans in an ungreased 1-quart baking dish. Toss the Panko crumbs with the cheese and butter; sprinkle over top of the beans. Bake, uncovered, at 350 degrees for 20 to 25 minutes or until topping is golden brown.

Yield: 6 to 8 servings

Sunday, May 29, 2011

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Tuesday, May 3, 2011

Vegetarian Eating

The Shepherd's Pie is a brilliant, healthy alternative to the original, meat based version of the pie. Vegetarian dishes are becoming an increasingly popular option to the traditional meat oriented meals. This is due to the health, and other benefits of these meals. It is becoming increasingly apparent that obesity is becoming a big problem worldwide. A vegetarian diet could be one of the ways that an individual can control their weight.

There is more to the vegetarian diet than simply eating vegetables. There are many different types of vegetarian diets. The following are the most common:

1. Vegans, who avoid all foods of animal origin, including poultry, beef, fish, eggs and dairy products
2. Pescatarians avoid eating all animal flesh with the exception of fish. They eat eggs and dairy products. This diet is often adopted for health reasons
3. Lacto-vegetarians include dairy products in their diet, which would also include dairy products and eggs.
4. Raw Vegans, eats unprocessed vegan foods that have not been heated above a certain temperature (115 degrees F or 36 Degrees C). this is due to the belief that food cooked above this temperature has lost most of its nutritional value and could be harmful to the body

There are various reasons why someone may follow a vegetarian diet. There is the aforementioned health benefit. The diet could also be due to ethical, religious, environmental, economical, labour condition or demographical reasons.

The body's necessary nutrients can be sourced from other sources. Research has shown that the vegetarian tends to have beneficial health attributes such as lower cholesterol, lower risk of hypertension, heart disease, osteoporosis, renal disease, type 2 diabetes amongst other disorders.

The ethics surrounding the consumption of meat are usually based on the premises of the interests of the animal being eaten. The ethical opposition towards the consumption is more often than not divided into schools of thought, the act of killing in general, and the practices surrounding the production of meat.

Certain religions advocate vegetarianism. These include Seventh Day Adventists, Rastafaris, major sects of Hinduism and the Hare Krishnas. Most of these religions do not all out ban the consumption of meat, but in general hold up vegetarianism as an ideal.

Environmental proposition of vegetarianism stems from the concern that the rearing of animals for consumption is unsustainable. The concern is that the livestock industry is a major contributor to environmental degradation.

Thursday, March 3, 2011

Tropical Smoothies: Quick and Easy at Home

Ahh a Tropical smoothie! These yummy drinks are quick and healthy snacks that your whole family can enjoy on a daily basis. The selection of ripe delicious fruits that are available and the creamy taste combine to make an irresistible combination that makes you want to drink them each and every day.

One drawback to enjoying a the wonderful drinks daily is driving to a juice bar, waiting in line to place and order and then paying high prices each and every time. This is very hard to do on a regular basis and you will probably think it is not worth all the work. Also they might add ingredients that you do not want, like extra sugars, to their recipes. It is hard to tell sometimes what is added to healthy drinks when you are in a store. But it actually is quick and easy to make these kind of drinks at home with a blender. If you have a commercial blender, such as a Vitamix, so much the better, but your regular blender will also work to create a thick creamy healthy drink.

So if you are interested in making a Tropical Smoothie at home, here is how create them:


Use your favorite combination of tropical fruits. I like to blend up mango and bananas for my smoothie drinks. I also recommend using orange juice or cranberry juice for a really great taste.

Other ingredients you can add to your smoothies are honey or agave syrup for some sweetness and ice to keep your smoothie nice and cool. The ice is an important part of the recipe, as the Vitamix blender is so strong and works so fast it can heat up your smoothie.

What to do:

Place all the fruits into your blender and add some ice to keep it nice and cool. To serve 1-2 people I would cut up 1 large banana and two mangos and use about 1 cup of juice. Make sure that the lid is locked on nice and tight. Now blend together for a minute until you get a nice, creamy drink. The amount of blending required will vary by the brand of blender that you have. You may have to make a few smoothies and experiment a bit to see what works for you.

That is it! Pour your finished drink into glasses and enjoy the thick and creamy, yet healthy snack anytime of the day. Naturally you will need to adjust the recipe for your particular tastes and amount of people you are serving.

So now you know how easy it is to make a Tropical Smoothie at home. What I like best, is that you can use up any ripe fruits that you might have and you will know exactly what is in your smoothie. You can also adjust the taste and texture just the way you like it.

Thursday, February 3, 2011

Vegetarian Baked Kibbee - A Must Try!

This dish is simply amazing for vegetarians. Period. It is tasty, flavorful, full of nutrient rich ingredients, and doesn't sacrifice that "hearty meal feel" whatsoever. This is a dish that you can play around with once you are comfortable with this recipe. Add or take away to suit your specific tastes and/or needs and make a dish to call your own.

Vegetarian Baked Kibbee BiSanieh
− 2 cups minced onion
− 1 ½ cups chopped onions
− 3 tbsp olive oil
− 1 ½ cups fine bulghur wheat
− 1 medium eggplant
− 3 lbs. potatoes
− 1 tsp freshly ground black pepper
− 1 tsp allspice
− ½ tsp sumac
− 2 tbsp chopped parsley
− ¼ cup cooked chick peas
− ¼ tsp cinnamon
− ½ cup cold water
− ½ cup pine nuts
− Salt to taste


− Sauté 1 ½ cups chopped onions into 3 tbsp olive oil until tender.
− Add pine nuts until they turn light golden color.
− Add allspice, cinnamon, salt and pepper...mix well, remove from heat
− Add chickpeas and parsley to the sautéed onions and spices mixture, stirring well; set aside to cool.
− Peel eggplant and cut into long slices (¼ inch thick).
− Oil the base of a baking sheet and add a layer of eggplant brushed with olive oil and bake until soft and tender (8-10 minutes in 350° oven).
− Repeat this step to bake all of the remaining eggplant.
− Boil potatoes until firm yet tender.
− Peel and cut ½ of the cooked potatoes in to very small pieces.

− Peel remaining potatoes and mash in processor.
− Add 1 tsp of oil and a splash of water to the potatoes to moisten.
− In a mixing bowl, soak bulgur wheat with enough water to dampen and set aside for 15 minutes.
− Mix mashed potatoes with minced onions, then combine with the new softened bulghur wheat and mix thoroughly.
− Work the mixture with your hands (clean hands of course) and then add the remaining spices and knead into a soft doughy mixture.
− Divide the mixture in half.
− Oil the bottom and sides of a 9 by 12 inch baking pan, spreading half the potato and bulgur mixture on the bottom.
− Place one or two layers (your preference) of baked eggplant over the mixture and sprinkle with sumac.
− Add the stuffing mixture, spreading evenly over the eggplant.
− Add the rest of the potato bulgur mixture, smoothing the top using a few drops of water.
− Score the top by cutting the layers into square or diamond shapes.
− Sprinkle with pine nuts.
− Bake in a preheated oven at 350° for 25 minutes.

Monday, January 3, 2011

Vegetable Juice Recipes

People want to be healthy but because of their busy lifestyles it becomes hard to prepare meals that the body can benefit from. Humans need at least 5 to 9 servings of fruits and vegetables a day but this is not often met resulting to vitamin deficiencies, illnesses and weakening of the immune system. Vegetable juice recipes make it possible to take in all the necessary vitamins and minerals in just one drink. They are proven to be safer and more effective than taking expensive dietary supplements.

Taking in the vegetables in the form of juice makes you sure that you are taking the right ingredients. Many herbal supplements nowadays contain more chemicals than actual nutritive values in every pill.

What are the benefits of learning vegetable juice recipes?

1. They help you save money in the long run. Cancer and other illnesses can cost you thousands of dollars and even your life, by simply choosing to learn more vegetable fruit juice recipes you spice up your options and you add years to your life and your loved ones.

2. Vegetable juice recipes can actually help you lose weight, choose drinking and serving it to your family instead of soda and other sweet drinks.

3. They help you practice your creativity and knowledge on the effects of vegetables in the body. It helps you understand how you can prevent and cure certain illnesses and might even inspire you to live a healthier life. Drinking vegetable juice can empower and motivation a person to do more for their health and well-being.

Easy to do vegetable fruit juice recipes:

Recipe #1

Carrot, cucumber, celery and apple juice


3 carrots
1 apple
1 celery stick
¼ a cucumber
½ a lemon

Be sure to wash the ingredients in order to remove pesticides and fertilizers that have been used to produce the vegetables. Cut the ends of the carrots as well as the celery and the core of the apple. Cut them into tiny pieces, mix they well, place them on a blender.

Recipe #2

Carrots, tomatoes and apple juice


6 carrots
2 apples
2 plum tomatoes
A pinch of ginger

Wash the carrots and apples and remove the parts that you don't need, use a juicer, mix the carrots and the apples and then afterwards add a pinch of ginger, this juice is best served chilled.

Recipe #3

Broccoli, carrot, apples and beetroot juice


(225 g) of broccoli
(170 g) of carrots
(55 g) of beetroot
(55 g) apples
You can add honey for sweet taste

Be sure to wash the broccoli and carrots as well as the beetroot and the apples. It would be best to soak them in water for at least 30 minutes before preparation in order to remove pesticides. After that, remove the hard ends from the carrots and make separate the broccoli into florets. Slice the beetroots, use the juicer and mix all of the ingredients.

The cool green juice mix

9oz of green apples
4½ oz of broccoli
3 oz of celery
1 oz) of parsley
6 oz of cucumber

Wash all the ingredients properly to avoid ingesting pesticides. Cut them into small pieces and remove the hard parts. Use a juicer and use a tall glass. Serve chilled.

Wash, core the apples and cut into small pieces. Separate the broccoli into florets. Cut the ends from the celery. Juice all of the ingredients and serve with ice.