Back from Break and Ready to Cook!!

I'm baaaaack!!!  And so happy to be!  Thank you to all of you for sticking with me during my extended vacation.  I thought I would come back to crickets, but you have been wonderful participating on the facebook page, twitter feed, and commenting on past blog posts.  Thank you!  I loved staying connected with you!

Well, we officially got our new Maximized Living health center up and running in early January and have had a successful first month of business!  We are Triad Health Center, located in Greensboro, North Carolina.  We are already helping so many people in need of natural health care!  But we would love to help more.  If you know anyone in the Piedmont Triad area, we would love to get connected with them and see how we can help them or see who they know that may be looking for a resource like ours.  Email me if you'd like to introduce us to your friends, family, church, or business in the area.

Here are a few pictures of our new space.  We're still getting completely moved in and settled, but it's starting to feel like our second home away from home.  :)

Our welcome desk.  We have filled it in and made it a little more cheery since this was taken!

Sitting area and kids' corner

Grand Opening sign

Exercise area and adjustment rooms along the back.

One of the adjusting rooms.  Where the healing happens!

The start of our product center.

And now, I MUST begin getting through this list of recipes that has built up since Thanksgiving  These are all recipes that you NEED TO TRY!!!  Topping that list is the Mint Creme Fudge Brownie.   To.  Die.  For.  Tastes just like (if not better than) Betty Crocker's!  We enjoyed these on Christmas night with a large mug of homemade hot chocolate.

Mint Creme Fudge Brownie
Makes 25 Bars

FUDGE BROWNIE LAYER
1 baked Healing Cuisine Signature Brownies

MINT CREME LAYER
2 Tbsp organic unsalted butter, room temp (or solid coconut oil)
1 cup powdered xylitol
1-2 Tbsp unsweetened almond milk
5 drops pure peppermint oil
8-15 drops liquid chlorophyll for green color (optional)

CHOCOLATE LAYER
3 ounces bakers chocolate
15 drops liquid stevia
1 Tbsp coconut oil

1.)  FUDGE BROWNIE LAYER  Prepare and bake my Healing Cuisine Signature Brownies.  Cool completely before proceeding.

2.)  MINT CREME LAYER  In a stand mixer, beat the butter, powdered xylitol, peppermint oil, and 1 Tablespoon of almond milk until smooth.  If mixture needs to be thinned, add the second Tablespoon of almond milk.  Add chlorophyll one drop at a time while blending until the desired green color is achieved.  Spread the mint creme over the brownies and place in fridge for 15-20 minutes while you prepare chocolate layer.

3.)  CHOCOLATE LAYER  In a small pot, over Low heat, melt the chocolate with the coconut oil.  Remove from heat.  Stir in stevia liquid until smooth.  Taste and sweeten to desired sweetness with stevia.  Place in fridge for 15 minutes to cool. 

4.)  Once chocolate is cooled, pour it over the mint cream layer and spread evenly to cover all of the mint creme.  Return to fridge to cool completely 2 hours before slicing and serving.

I hope you enjoy these!  They are so easy to prepare and a great accompaniment to coffee or hot chocolate.

Guest Post: Mango Mint Sorbet

Today's recipe comes from the kitchen of Dr. B.J. Hardick, co-author of the book Maximized Living Nutrition Plans.  This book outlines the foundation of the Core and Advanced Plans and is what inspired me to change my family's lifestyle, and eventually start Healing Cuisine to share with all of you.

Dr. B.J. needed some menu planning help.  He was throwing a Latin American themed dinner party for his friends.  He wanted the perfect dessert to compliment his other courses.  My mind immediately went to mangoes.  Mango sorbet is a traditional dessert for many of the countries in South America.  And, it's super easy to make at home!  We combined two recipes to create this new spin on mango sorbet, from Fine Cooking and Healing Cuisine.

He didn't know this picture was making it on the blog.... Thanks B.J.!    : )

Mango Mint Sorbet
Makes 8 Servings

8 cups organic mango, diced and frozen
1/2 cup full fat organic Greek yogurt
1/2 tsp fresh orange zest
1/2 cup fresh squeezed organic orange juice
2 tsp fresh mint, chopped

Put frozen fruit, yogurt, orange zest, orange juice, and mint into blender or food processor.  Puree until creamy, stopping to scrape down sides of bowl as needed.  If frozen mangoes don't break down completely, gradually add water as needed through the feed tube while pureeing (a tablespoon or two at a time).  Serve immediately or freeze.  To serve later, allow 10-15 minutes for sorbet to soften at room temperature.

Guest Post & How To from 'Goofy Mama'

Today we have a *guest post* to share from "Goofy Mama" blogger, Allison Kuznia.  Today she is sharing her family's sweet and simple all natural (and extremely affordable) recipe for homemade whitening toothpaste.  We're enjoying it mint flavor right now with pure food grade peppermint essential oil, and I think I'll be trying orange or lemon flavor next!

Visit Allison's blog for humorous real life stories mixed with natural living tips and recipes.  You're guaranteed to at least crack a smile by visiting!

Guest Post - by Goofy Mama:

My family has been making our own toothpaste for over a year now, and, let me tell you, it is wonderful!  It saves us money, it's COMPLETELY natural, and I just went to the dentist and he told me that my teeth are extraordinary!  (He also told me to use fluoridated toothpaste, but that part I chose to ignore.)

So, anyway, without further ado, here is the recipe:

Homemade Toothpaste
Makes 1/3 cup

2 Tbsp coconut oil
3 Tbsp baking soda
Peppermint extract, to taste
Stevia, to taste (we don't use it at all in the toothpaste anymore, but you can do whatever)

Mix together with a fork.  Bada bing, bada boom, there's your toothpaste!

~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~
Allison Kuznia is a charmingly honest person who runs a charmingly honest blog which can be found at http://www.goofymama.blogspot.com.  She has three children, one husband, and zero cats.

Mint Chocolate Creme Tart

I hope you all had a wonderful Christmas celebration with your loved ones!  This was our first year away from home for the holidays, which for us is the U.P. of Michigan.  A little bittersweet to be away from from family and snow, and still have a good time with our Austin on his first Christmas.  We ended up driving up to the Washington D.C. area to spend Christmas with my aunt.  We had a cozy time with good food, drinks, and stories of past years.  Very fun!  Here is our 2011 family portrait:

I have a lovely dessert recipe to share today.  This dessert is a lighter version of my Grasshopper Pie that I shared with you last December.  It turned out this year I couldn't find any avocados that weren't shipped in from Mexico (and in extremely bad condition, if I may add), so I nixed that layer of the pie and changed it up a little.  This Mint Chocolate Creme Tart was delicious with a dollop of my Advanced Plan vanilla flavored Coconut Whipped Cream on top (find that recipe in my Season's Eatings Holiday e-Book).  Sorry no picture to accompany...we had the intention but devoured the tart before grabbing the camera!

Mint Chocolate Creme Tart
Makes 8 Servings

CRUST
1 1/4 cups coconut flour, sifted
1/2 cup unsweetened cocoa powder
1/2 cup unsweetened coconut flakes
5 Tbsp coconut oil (room temp solid)
1 Tbsp raw almond butter
2 tsp spoonable Stevita stevia powder
1/4 tsp sea salt
1/2 tsp pure vanilla extract

FILLING
2 1/2 cups cashews, soaked 6 hours in water
1 cup unsweetened organic coconut milk
1 tsp pure liquid stevia, or to taste
5-8 drops pure mint essential oil, or to taste
5 drops liquid chlorophyll (for natural green color)
1 tsp pure vanilla extract
1/4 tsp sea salt
5 Tbsp coconut oil, melted

1.)  CRUST    In your food processor, add all crust ingredients and pulse until it is of uniform consistency.  It should be crumbly.  Transfer your crust to a spring form pan or 9 inch tart shell and press firmly and evenly to line it.  Place in fridge to set slightly while preparing filling.

2.)  FILLING    In a blender, combine the cashews, mint leaves, and coconut milk.  blend until smooth.  Add remaining FILLING ingredients and blend until combined.  (Start with less mint oil and stevia, tasting between blends until you get the perfect combination to your personal taste.  I shared my preference above in the ratios. You can use mint extract instead of oil, but will need to use lots more to achieve the right taste.)

3.)  Pour filling into chilled tart crust.  Cover and place tart in fridge for at least 2 hours before serving.  Best if in fridge over night to set.  Enjoy!

Light and Fresh Spring Elixir

Hope you all had a great weekend!  We still have no Internet connection at home, and with the blazing temperatures outside I just can't bring myself to venture out to the free wifi at the pool.  Baby wouldn't like that much, and neither would this mama!  So, sorry for the sporadic posting lately and to come!  Blogging has been taking a hit, but recipe creation has not!  Just need to find time to get some of my tasty new creations posted for you to enjoy!

We're also heading home to the Upper Peninsula of Michigan later this week.  We've been storing almost all of our belongings at my mom's house for the past year while we've been on this "chiropractic journey" as we call it.  In the last year we've lived in 8 different places while training at various clinics around the US and Canada.  It's kind of surreal looking back to think about all the places we've been in such a short time and that we've been living out of a suitcase for that long.  I'll be the first to tell you I am SO EXCITED TO GET OUR STUFF BACK!! :)  We've been using one skillet, one medium sauce pan, 2 bowls and 2 plates for all too long of a time.  I'm ready to get my baking utensils back as well as my KitchenAid stand mixer!  Wahoo!!!  So we'll be on a mini vacation for the rest of this week as we fly up to the U.P. and drive down a moving truck with our stuff.  Hoping the drive back down to Charlotte won't be too brutal.  Baby belly sure is growing by the day it seems, and it's becoming harder to get around and sit or lie down.  Say a little prayer for baby and me on Saturday!

Here is a quick and simple recipe that I am LOVING this summer.  It's sure saving me!  The summer heat calls for drinking even more water every day.  For some people, it's hard to get in the minimum half your body weight in ounces of water daily to stay hydrated.  For pregnant ladies, it's even harder because we have to drink more for baby, and even more if we go outside in the heat!  I've become a bit bored with plain old water, so I've started playing around, adding different fruits and herbs to flavor the water naturally.

I keep a glass pitcher full of this recipe in my fridge and especially enjoy it early and mid-morning.  The cinnamon and ginger help to cleanse out your body and cells naturally, and the sweetness from the citrus is subtly refreshing.

Some other great and simple additions to your water can be sliced or muddled: strawberries, raspberries, kiwi, orange, lemon, mint leaves, pineapple, watermelon, green apple, cucumber, rosemary or grapes.  These and combinations of them have been some of my favorites so far this summer.  And kids LOVE to eat the fruit bits at the bottom of the glass, so it's a great way to encourage your kids to drink all their water, too!  It gives them a goal to reach.

Light & Fresh Spring Elixir

1 liter filtered water
Handful of ice cubes
A couple inches of fresh ginger, chopped into chunks
Handful of fresh mint, slightly crushed
1 cinnamon stick, snapped in half
1 organic orange, lemon, or lime, sliced/wedged

Add all ingredients to a pitcher, stir and enjoy!  Refill pitcher throughout the day as needed, the flavorings will keep on giving!

Cucumber Raspberry Mint Salad

I know, I know, it sounds weird to enjoy garlic with raspberries.  But seriously, this salad is delicious!  It's a spin off of the classic cucumber garlic mint salad.  Mine is refreshing and savory at the same time.  Give the dressing and cucumbers 24 hours in the fridge to blend together, then add the raspberries just at serving time.  The flavors work really well together!


Cucumber Raspberry Mint Salad
Makes 6 Servings

2 cups plain full fat Greek yogurt
1/2 cup fresh lime juice
1/4 cup fresh mint, chopped
2 cloves garlic, minced
3 medium organic cucumbers, quartered and sliced
1/2 cup fresh organic raspberries
Sea salt and fresh pepper, to taste

1.)   In a mixing bowl, whisk together yogurt, lime juice, mint, and garlic.

2.)   In a salad bowl, toss cucumbers with yogurt sauce.  Season with salt and pepper.  Chill in refrigerator for 30 minutes.  Gently stir in raspberries just before serving.

Grasshopper Pie

Christmas is almost here, and to finish off my 12 days of Cookies, I introduce to you the raw Grasshopper Pie.  This pie is a combined spin off of my Key Lime Pie and Pumpkin Pie Cheesecake.  You really can't go wrong with this beautifully perfect layered pie of chocolate, vanilla and mint.  Smooth and silky, it's the perfect dessert to end a holiday meal.

Garnish with sifted cocoa powder or shaved dark chocolate if you'd like.  DELICIOUS!

Grasshopper Pie
Makes 8 Servings

THE CRUST
1 1/4 cups coconut flour
1/2 cup unsweetened cocoa powder
1/2 cup unsweetened coconut flakes
5 Tbsp coconut oil (room temp solid)
1 Tbsp raw almond butter
2 tsp spoonable stevia powder
1/4 tsp sea salt
1 tsp vanilla extract

THE CREAM LAYER
2 cups raw cashews, soaked 2 hours
1/3 cup coconut oil, melted
3/4 cup full fat organic coconut milk
1 Tbsp vanilla extract
1/2 tsp sea salt
3/4 tsp pure liquid stevia
1/2 cup 73+% dark chocolate chips

THE MINT LAYER
2 large OR 3 small ripe organic avocados
1/3 cup raw cashews, soaked 2 hours
1/3 cup full fat organic coconut milk
1/3 cup unsweetened organic almond milk
1/2 tsp pure liquid stevia (more/less to taste)
1 tsp vanilla extract
2 tsp mint extract (more/less to taste)

1.) THE CRUST   Line a 9 inch spring form pan OR 8x8 inch glass dish with all natural parchment paper.  In your food processor, add all crust ingredients and pulse until it is of uniform consistency.  It should be crumbly.  Transfer your crust to to your parchment-lined pan and press firmly and evenly to line it.  Set in fridge to firm slightly while preparing fillings.

2.)  THE CREAM LAYER   Soak raw cashews at least 2 hours.  Rinse soaked cashews under filtered water until water runs clear.  Place cashews, coconut oil, coconut milk, liquid stevia, vanilla extract and sea salt into food processor.  Puree until smooth.  Should be spreadable.  If too thick, add filtered water 1 Tablespoon at a time.  Transfer to medium bowl and stir in cacao nibs.  Spread over the pie crust and place in FREEZER to set while preparing Mint Layer.

3.) THE MINT LAYER  Soak cashews at least 2 hours.  Rinse under filtered water until water runs clear.  Pour drained cashews into blender.  Spoon avocados into blender.  Add liquid stevia, vanilla extract, mint extract, almond milk and coconut milk.  Blend on High for about 1 minute (stirring thru hole in lid with a wooden spoon as needed).  Again, mixture should be smooth and spreadable.  If too thick, slowly add in more coconut milk.  I recommend adding 1/4 cup at a time until a creamy consistency is achieved. You should not need much extra.

4.)  With a spatula, spread avocado puree over the cream layer and spread smooth, avoiding lumps.  Place in freezer for 2 hours prior to serving.

Thanks Dr. Drew Kaminski for this photo in the snow.

This will be MUCH enjoyed with a glass of Eggless Nog this Christmas.  :)

I hope you will love it!!  What are some other pie/cheesecake combinations you are dying to enjoy on your Maximized Living Nutrition Plan??

"Candy Cane" Macaroons

Continuing on with my three newest Christmas inspired dessert recipes in honor of my 12 days of Christmas Cookies post...

I got the initial idea for these delicious Christmas cookies from a friend's party, where she served these:

Her version of candy cane macaroons.  I had but a small bite, just to experience the taste and they were delicious.  But, much too much sugar for my liking, let alone the Core OR Advanced Plans.  So it was time to re-invent the Candy Cane Macaroon.  Here is what I came up with, the perfect combination of mint and cookie to calm your sweet tooth. :)

Goji berries are the perfect addition to this recipe as they are a low glycemic berry and provide a kick of sweetness and the look of candy cane (Advanced Plan)!  Dried cranberries are another option for Core Plan followers.  You could add in the level of chocolate with dark chocolate chips, too!  Here is what my "Candy Cane" Macaroons look like.  None of the sugar or food dyes and all of the flavor!

"Candy Cane" Macaroons
Makes 20

1 1/2 cups organic unsweetened coconut flakes
1 cup raw almond meal
5 tsp spoonable stevia powder
1/4 tsp sea salt
1/2 cup organic coconut oil, melted
1/4 cup raw butter, melted
1 tsp vanilla extract
1 1/2 tsp peppermint extract
Handful of Goji Berries, chopped

1.) Line a baking sheet with all natural waxed paper or natural parchment paper.  Place all ingredients in a large bowl and stir until well combined.  Place into fridge to set slightly, about 20 minutes.

2.) Use a melon baller or small spoon to scoop out little cookies.  Place on lined baking sheet.  Freeze to set.  Serve when firmed up!  These little cookies will stay firm for about 4-6 hours at room temp.

Another flavor combination I just thought of is almond extract and dried cherries!  YUM.  What do you think??

 Join the Virtual Cookie Recipe Exchange with Flour On My Face  Prizes donated by King Arthur Flour, St Martins Press / Robin L. Olson and Garnish.

Peppermint Bark

Excited for 12 days of cookies?!  I am!  Most of the recipes I   L O V E   for Christmas are found in Season's Eatings holiday ebook & menu planner -- on SALE this month for $9.99!  I also have three new Advanced Plan creations for you: Peppermint Bark, "Candy Cane" Macaroons and...my most superlative dessert yet...Grasshopper Pie!

Today we're talking bark.  Peppermint bark is a Christmas classic.  Who can resist it?  Most commonly you'll see it sold in department stores and served at parties constructed of milk chocolate, white chocolate, and bits of minty candy canes.  What does that translate into?  Disease-causing sugar, food dyes, and more toxic sugar.  Well I've cleaned it up, per request of my friends Nicole and Mark, just in time for Christmas!  This delicious and super easy peppermint bark makes a wonderful treat or holiday gift.

Peppermint Bark

8 oz 73+% dark chocolate or baker's chocolate

5-10 drops pure liquid stevia (can also use naturally flavored peppermint stevia)

2 tsp peppermint extract

1.)  Line a 10x10 inch baking sheet with all natural waxed paper.  (If you only have larger sized baking sheets, double this recipe so you have enough chocolate to spread out across it.)

2.)  Melt the chocolate in a double boiler.  Add the liquid stevia (I used only 5 drops, as I don't like it too sweet...) and peppermint extract and mix well until smooth.  (Optional: Stir in chopped raw nuts -- I'm partial to raw almonds and raw hazelnuts.  Pistachios add a splash of Christmas color.  Maybe even some goji berries, or cranberries for Core Plan?)

3.)  Once melted, pour onto natural waxed paper and use a spatula to spread chocolate about 1/4 inch thick. (Optional: Sprinkle with crushed raw nuts, sea salt, dried fruits.)  Allow to cool and dry 6 hours or overnight.

4.)  Once dry, break chocolate apart into uneven chunks, store in airtight container until ready to serve.

Quinoa Apple Salad

Nicole, this one's for you!  Everyone else, enjoy!  :)

Quinoa Apple Salad
Serves 4

1/4 cup raw almonds
1 cup quinoa
2 cups filtered water
1 Tbsp shallot, minced
1 tsp curry powder
1/4 tsp sea salt
2 Tbsp fresh lemon juice
Freshly ground pepper, to taste
2 Tbsp olive oil
1 Granny Smith apple, diced thin
1/4 cup loosely packed fresh mint leaves, chopped

1.)  Coarsely chop almonds in food processor.


2.)  Rinse quinoa thoroughly in a fine sieve.  Drain well.  Bring 2 cups filtered water to a boil in a medium saucepan.  Add quinoa.  Return to a boil.  Stir quinoa.  Cover and reduce heat to Low.  Simmer until quinoa is tender but still chewy, about 15 minutes (follow package instructions).  Fluff quinoa with a fork and let cool.

3.)  Whisk together shallot, curry powder, salt, and lemon juice in a large bowl.  Season with pepper. Whisking constantly, stream in olive oil, whisking until dressing is emulsified.  Add quinoa, apple, mint, and nuts.  Mix well to combine.  Serve.

Kombucha Mojito

For a moment, I thought I invented this delicious refreshing combination of Kombucha and mint.  After a quick Google, alas, others have already stumbled upon the perfect fusion.  It's really great tho!  Possibly better enjoyed in the summer sitting on the deck in the steamy heat, but I enjoyed a large glassful this afternoon relaxing in my living room watching the chilly rain pour down.

Kombucha Mojito

1 cup plain Kombucha, chilled
1 lime, quartered
6 fresh mint leaves
1 cup filtered water (more/less to taste)
4-6 drops of stevia
1/2 tsp vanilla extract
a shake of sea salt (optional)
Ice (optional)

Muddle mint with lime in a tall glass.  Add stevia, vanilla, sea salt (optional) and ice.  Pour in Kombucha.  Top off with water.

Variation:  Muddle in a handful of fresh organic berries for a Berry Kombucha Mojito.

Citrus Beet & Rhubarb Salad

We happened upon some more rhubarb from a friend this week, our lucky day!  Here's a fresh spin on using rhubarb in something other than a dessert.  :)  I was inspired to do this salad from one I had a Good Earth a while back, possibly even last spring.

This salad won't qualify for the Advanced Plan, but it's a refreshing summer salad that Core followers can enjoy.

Beet, Rhubarb, and Orange Salad
Makes 2-3 servings

4 red and/or yellow beets
Sea salt to taste 
2 Tbsp coconut oil

3 c filtered water
2 tsp powdered stevia
1 pound peeled and trimmed rhubarb stalks, cut into 1/2" slices
1/2 tsp orange zest
3 large oranges
2 Tbsp Bragg's apple cider vinegar
1 Tbsp fresh lemon juice
1 Tbsp minced shallot
2 Tbsp olive oil
3 tsp raw honey

10 fresh mint leaves, coarsely chopped

Sea salt to taste
Fresh black pepper to taste
3 c watercress sprigs (or other salad greens)
Top with raw goat cheese (optional, we didn't have any but I bet it'd be good!)

1.)  Preheat oven to 400°F. Place beets on large sheet of foil. Drizzle with 1 tablespoon coconut oil; sprinkle with sea salt.  Wrap beets in foil.  Roast beets until tender when pierced with fork, about 1 hour.  Unwrap and cool beets.  Peel, then chop into bit size pieces.

2.)  Bring 3 cups water, 3 tsp honey, and pinch of sea salt to simmer in large saucepan.  Add chopped rhubarb.  Simmer over medium heat until just tender but still intact, 1 to 2 minutes (do not overcook or rhubarb will be mushy).  Using slotted spoon, transfer rhubarb to platter and cool completely. (Beets and rhubarb can be made a day in advance!)

3.)  Grate enough peel from 1 orange to measure 1/2 teaspoon, transfer to small bowl and reserve for dressing. Segment the oranges, working over the orange zest bowl to catch juices (squeeze membranes to release juice before throwing away). Add orange segments to a separate large mixing bowl.

4.)  In the small bowl, whisk together orange zest, orange juice, apple cider vinegar, lemon juice, minced shallot, stevia, mint leaves and 2 tablespoons olive oil into bowl.  Season dressing with sea salt and pepper.

5.)  Time to plate:  Lay down a bed of watercress.  Add beet mixture on top and garnish with raw goat cheese/pine nuts/slivered almonds if desired.

Kombucha Tea Flavorings

It's been a few months now, and many batches of Kombucha later, I have compiled a list of our favorites.  Word of advice: we add these ingredients during the 2nd fermentation stage (after the SCOBY is removed and the tea is re-bottled and sealed for its second week of sitting out at room temperature).  [TIP:  For added kombucha fiz/carbonation, add a pinch of sugar or 1/4 tsp raw honey to the jar(s) for the 2nd fermentation stage.  This will further feed the yeast in the tea creating a more bubbly end product.  It's really a matter of personal preference.  A word of caution on the fizz factor…when storing your bottled kombucha at room temperature, please store your bottles in a cabinet or box or some other safe place in the event a bottle cracks or explodes.  I have heard horror stories about explosive bottles shooting glass shards and the sticky mess all over the room..]

We prefer to drink our Kombucha cold, with the exception of the last flavor on this list, so try refrigerating the finished product before taking your first taste and making an impression.  If you try any of these recipes, please let me know how you liked them!  And if you have any other interesting flavorings of your own, please pass along!  We are always excited to try a new experiment! :)


TO 3QUARTS OF KOMBUCHA TEA ADD:

Cranberry Ginger:  1/4c unsweetened dried cranberries and 2 tsp fresh ginger chunks

Strawberry:  1/4 c strawberry jam, 7 fresh/frozen strawberries, OR 5 dried strawberries

Blueberry:  1/4 c blueberry jam, 1/3 c fresh/frozen blueberries, OR 1/4 c dried blueberries

Strawberry-Banana:  1/4 c strawberry jam + 1/2 of a fresh banana

Lemon-Ginger:  the zest of half a lemon (in strips) + 2 tsp fresh ginger chunks

Triple Berry (black berries, strawberries, thimbleberries):  1/3 c total of mixed berries

Raspberry:  1/4 c raspberry jam OR 1/3 c fresh/frozen raspberries

Grape (from a friend's back yard):  3/4 c organic concord grapes

Lemon-Lime:  [use a traditional zester to create threadlike strips of peel]  1/4 c lemon peel + 1/3 c lime peel

Apricot:  1/2 c organic unsweetened apricot juice OR 1/3 c dried apricots

Peppermint:  2 Tbsp fresh mint leaves (slightly crushed)

Cherry:  1/4 c dried cherries OR 1/3 c pitted fresh cherries

Coffee: coffee has similar flavinoids and tannins to tea;  use a dark organic roast: 3-5 Tbsp of coffee per gallon (4 quarts) of water you use plus your usual sugar; I recommend tying off the ground coffee in a coffee filter with cooking twine and adding to the boiling water on the stove, like a homemade tea bag -- makes for easier clean up and less straining.  Pour your cooled coffee/sugar mix into your bowl with the starter.  Add the SCOBY and let ferment.  Coffee Kombucha will take about twice as long to ferment, so be prepared (2 weeks instead of 1).  We make it along side a normal batch of tea Kombucha so we don't run out.  It is well worth the wait!  And don't worry if the Mother has dark spots on it  --  it took us a while to realize that they're just coffee stains.  Give it its second fermentation stage like normal, adding a pinch of sugar for that week to help it along.  It packs a different energy jolt than traditional tea Kombucha!  I think you will enjoy!  :)

Shamrock Shake (GUEST POST!)

This is a St. Patrick's Day inspired recipe from my friend Lyra at Back on Track Family Chiropractic in Wisconsin.  I caught the words "Shamrock Shake" as I skimmed through my News Feed on Facebook and my eyes halted on Lyra's status which had this recipe laid out, ready for me to try!  And no people, this is NOT the chemically created shake that you get from a drive thru window, oh no.  This is a health-creating, nutrient and God fat rich energy shake.  Thank you Lyra!!  It is so good!

Shamrock Shake
Makes 1 Serving
 
1 avocado
1 1/2 cups ice
1 cup organic spinach
a few drops food-grade peppermint oil
30-40 drops pure liquid stevia (to taste)
chocolate chips to choco it up (optional)
1 scoop protein powder (optional)

Add all ingredients to blender and mix until smooth.  I didn't have the chocolate chips on hand, but can't wait to try (it still tastes great without chocolate)!  The second time I enjoyed this smoothie this week, I added half of a frozen banana and it was very yummy with the mint.

I was looking for a simple St. Patty's day quote to end this post with and besides a plethora of paragraph sized quotations, I came across this which I will leave you with.  Happy St. Patrick's Day.

Why should you never iron a 4-leaf clover?  You don't want to press your luck.  :)

Grilled Watermelon Salad

Wouldn't you agree that summer demands that you eat watermelon?  Enjoying watermelon slices saturated with sweetness on a heat-drenched summer day -- YES!  Its juicy nature and bright color make it a natural HIT to any outdoor barbecue.  I thought of this recipe while grilling up peaches and plums on the grill one night for dessert.  I thought to myself "What would watermelon taste like thrown on the grill?"  After a quick Google on the subject, I found people do it!  I gave it a try -- so worth it!  Watermelon caramelizes ever so slightly when it's briefly grilled-- who knew?   This recipe will serve about 8, a great appetizer to your next outdoor dinner party!

8   slices organic watermelon (seeds removed)
2   tbsp olive oil
2   bunches watercress, trimmed
1/2 cup fresh chopped mint
2   tbsp balsamic vinegar
1   cup crumbled goat cheese
1   lemon
     Salt and pepper

1.)  Heat grill. Brush watermelon slices with oil. Season with salt and pepper. Grill watermelon 1-2 minutes on each side.

2.)  In medium bowl toss watercress and mint with vinegar. Season with salt and pepper to taste. Set aside.

3.)  To assemble, sprinkle each grilled watermelon slice with goat cheese. Top with watercress mixture.  Squeeze each dish with a bit of lemon juice to taste.  Serve immediately.