Unfortunately this blog will be on indefinite hiatus.  I hope you find the recipes and pictures of value, and I continue to enjoy your comments.  Thank you!

Ginger Juice

via The Complete Juice Book

1/2 small pineapple
1 oz fresh root ginger
1 carrot
ice cubes

TIP: Before prepping pineapple, turn upside-down and leave for 30 minutes – this makes it juicier.

Cut away skin from pineapple, then halve and remove core. Roughly slice pineapple flesh. Peel and roughly chop ginger, then chop the carrot.

Push carrot, ginger, and pineapple through juicer and pour into glass over ice.

You may have seen some videos on YouTube with stupid blender tricks.  Some are good, like making powdered sugar or a chicken soup protein shake.  And some are bad, like blending a fully functional iPhone or Bic lighters just because you can…

Interesting site – give it a look, especially if you have broadband. 

Will It Blend – promoting Blendtec blenders

At his blog, Dr Mercola posted an interesting question – what is the healthiest part of an apple? Turns out, it may be the peel.

It may be well known the peel contains 75% of the fiber in an apple, but less well-known is that the peel contains most of the phytochemicals that provide the apple’s anti-carcinogenic properties. (Links to the studies on the blog.)

Note: Don’t forget to thoroughly wash an apple before eating it! Apples can contain plenty of pesticides, but also can/do contain processing waxes/shellacs/glosses (that are used to make the apples look cosmetically better in the supermarkets). Wash thoroughly!

This could be another point in the ’smoothies versus juices’ debate…

Want to hear about our super-secret smoothie ingredient that is good for you and tastes great? Here are a couple of benefits:

• Unique antioxidant phytonutrients
• Beta-carotene for even more antioxidant protection
• Potassium for cardiovascular health
• Normalizing blood-sugar levels and helping with weight loss
• Fiber to lower cholesterol, & intestinal protection
• Increase iron absorption

Got your attention yet?

We are talking about prunes. Wait! This might make you think Grandma and “regularity” but I strongly encourage you to give this a try. Many younger readers/eaters seen, much less tried, this food. If you set it out as a snack, I can nearly guarantee it will be enjoyed and get positive feedback.

Officially called “dried plums” now, prunes are a chewy, moist, and sweet treat. Imagine a HUGE raisin that tastes and feels like a gummi bear. But it still has all the benefits listed above!

You can find them in your grocery store by the dried foods like raisins, craisins(tm), etc. OR look in your store’s bulk foods section and buy as much or as little as you care for. (That is my personal route)

To use:
Add along with your regular smoothie ingredients, or add it at the end for larger chunks in your drink. (This adds fun chewy gummi-like pieces – but they tend to sink in a thin smoothie unless you swirl your glass)

So give it a try! And let me know what you think in the comments or via an email. juicingresource(at)gmail(dot)com

Note – although prunes do “increase regularity,” I can’t speak for that personally. I haven’t noticed anything either way “in that department.” ‘nuf said? (Disclaimer: if you go on a crazy prune-eating binge, I have no doubt you will regret it.)

Source: WHFoods

Banana Peach Smoothie

2 ripe bananas
2 handfuls frozen peach
1/8 tsp ground ginger
milk to nearly cover

Blend until smooth.

In retrospect, the banana was too prevalent – it covered much of the peach flavor.  I’d tone it back to 1 banana in the future (preferably frozen )

1 c apple juice
2 handfulls frozen cranberries (appx 4 oz)
2 handfulls frozen peaches (appx 8 oz)
1 apple
5 heaping tbsp vanilla yogurt

Quarter apple, then halve.  Add ingredients to blender and process until smooth.

Finally!

This weekend we make the Carrot Pulp Cake I wrote about a month ago. There is NOTHING wrong with this recipe.

A (very) little creative license was taken with the recipe as posted.

(1) The pineapple was omitted because CFE said it made the cake too moist – almost gooey.

(2) Substitute 1.5 cups oil for 1.5 cups apple sauce. This substitution is excellent! It keeps the cake moist and delicious without adding all the calories from the oil. I STRONGLY urge you to try this substitution next time you bake!

(3) Used whole wheat all-purpose flour.

YUM…

Today’s juice was just another basic pear/celery juice with some ginger added in.

1 medium pear
3 stalks celery
1/4″ ginger root

Calming, smooth, delicious.

(No photos today – the Little Fox was demanding!)

Since the roasted veggie dip was posted on Frugal Cuisine (and I am a nerd), I thought it would be interesting to break down the costs associated with this dip.

1 lemon – $0.66 each
2 bell peppers (0.69lbs @ $1.99/lb) – $0.69
1 Italian eggplant (1.10lbs @ $1.99/lb) – $2.19
2 on-the-vine tomatoes (0.73lbs @ $1.99/lb) – $1.45
3 small cloves garlic – negligible
1/3 c olive oil – had this on hand, will research

subtotal – $4.99

The recipe yielded 3.5 cups of dip, so $1.42/cup – that’s pretty good in my book. Doesn’t include electricity costs for oven, etc.