I've noticed that Candice has basically been keeping this blog going all by herself, so I decided to add a recipe :) I haven't been eating very healthily (is that a word?) since I've been pregnant, but I recently got over my morning sickness and decided to try out the juicer that my mom gave me for Christmas. The kids love helping me put the veggies in, so it makes it really fun. I tried this one tonight mainly because I have a HUGE bag of spinach that needs to get used up this week. It turned out really good and the kids ate it better when I called it a soup rather than a juice :)
SPINACH SOUP
6-7 handfuls of spinach
1 handful of parsley
1 med. clove of garlic
1 lemon (I left the peel on)
4 large carrots
4-5 large celery stalks
Put all ingredients through a juicer. Add a bit of Real Salt to the mix, stir well and enjoy! I didn't have any tomatoes, but I think with 2 or 3 added it would taste a lot like V8 juice.
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Health is not merely the absence of illness.
This blog is for anyone who is looking to adopt a healthier lifestyle. It's where we can share ideas and support each other on our journey to good health.
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Ginger Mint Fruit Salad
This Is my favorite fruit salad!!
For ginger syrup
1/2 cup honey
1/2 cup thinly sliced fresh ginger left unpeeled
For fruit salad
4 cups (1-inch pieces) summer fruit (such as mixed berries, melons, peaches, and/or nectarines)
2 tablespoons small mint leaves
Preparation
Make syrup:
In a heavy sauce pan, heat honey and ginger over med. heat until it is almost at a boil*, stir constantly. Just before it boils lower the heat and simmer 10 minutes, stirring occasionally. remove from heat and let steep 15-30 minutes (the longer you steep it the more potent the ginger flavor is). Pour ginger syrup through a sieve into a bowl, discarding ginger. Chill, covered, at least 2 hours.
Make fruit salad:
Toss fruit and mint with 1/4 cup syrup, or to taste.
Cooks' note:
Syrup keeps, covered and chilled, 2 weeks.
*To make this raw, blend raw honey with a little water (enough to make it syrupy) add ginger and let sit overnight. pour through a sieve into a bowl and discard ginger.
I actually keep the ginger and chew on it when I want a treat.
For ginger syrup
1/2 cup honey
1/2 cup thinly sliced fresh ginger left unpeeled
For fruit salad
4 cups (1-inch pieces) summer fruit (such as mixed berries, melons, peaches, and/or nectarines)
2 tablespoons small mint leaves
Preparation
Make syrup:
In a heavy sauce pan, heat honey and ginger over med. heat until it is almost at a boil*, stir constantly. Just before it boils lower the heat and simmer 10 minutes, stirring occasionally. remove from heat and let steep 15-30 minutes (the longer you steep it the more potent the ginger flavor is). Pour ginger syrup through a sieve into a bowl, discarding ginger. Chill, covered, at least 2 hours.
Make fruit salad:
Toss fruit and mint with 1/4 cup syrup, or to taste.
Cooks' note:
Syrup keeps, covered and chilled, 2 weeks.
*To make this raw, blend raw honey with a little water (enough to make it syrupy) add ginger and let sit overnight. pour through a sieve into a bowl and discard ginger.
I actually keep the ginger and chew on it when I want a treat.
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- The basic 5 recipes
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1 comment:
Sounds good, minus the garlic. I'm trying to juice again, but it really hurts my stomach. The girls are asking for carrot juice quite a lot lately, so I think I'll juice some tonight. I hope you continue to feel better.
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