There is one thing I love to do after roasting a whole chicken... make soup out of it. In order to get the least fattening version, avoid cooking your chicken in any oils. The skin will provide you with enough fat, just add water to the pan and let it bake.
Now, after the family has eaten their share of the chicken, pick it apart and either make the soup right away or start on it tomorrow (which is what I always do)
For those unconcerned with fat- save gravy made from chicken juice or just the juice and add some for flavoring
For those interested in burning weight off, add cabbage and use low sodium chicken broth from the box or can, make sure to read the back label to see what the contents are. I'm not including any of this in my ingredients, you can add them to your preference.
You will need...
A very large soup pot (this makes enough to eat for a few days or to freeze) Have company when you make it if you are not into left overs.
1/4 c. chopped leeks from the bottom end
1-2 cups chopped celery (its more up to you how much you like)
2 garlic cloves chopped or 2 tsp garlic pwdr. More to taste if you like
2 cups chopped or sliced carrots
2 medium pealed and chopped potatoes (bite size)
1 can of corn
1 can stewed tomatoes (if you don't care for the slimy texture, blend them before adding in a blender) Its more the flavor you want than the texture
1 cup left over juices from the chicken or canned broth
salt or salt replacement to taste
1/2 cup dried mixed beans/ lentils and wild rice (you can get creative here, use a 12 bean soup combination or black and mahogany rice which will turn things kind of purple but is excellent. Just make it dried lentils and or beans
2 chicken bullion cubes or chicken flavoring
apx 8 cups of water
***Seasons can be your choice, no bullion is needed if you know a good spice combination, I prefer a poultry seasoning, some cayenne pepper for kick, some bay leaves and sea salt and that's it! If you are afraid to experiment, go with bullion and you won't need anything else.
In a pot, put the water in, add carrots, potatoes and the bean/lentil/rice combo, cook down about half way on med-high heat apx 10 minutes or so. Don't wait until the end to add the beans and rice they take a long time to cook and you want them to soak up ALL of the flavors of your soup.
Once the potatoes aren't quite so crispy, turn the heat down to the lowest heat possible, add the rest of the ingredients. You can place in the left over gravy or chicken juice if you are using this at this time. You might also want to add a few more cups of water. Stir every thing around and cover, checking once in a while. If you are in a room close to the kitchen, a good way to tell your soup is starting to blend in the pot is the smell! Don't be afraid to carefully taste it as it will be HOT, and add seasons you like accordingly. I always add some cayenne pepper to mine for some kick and even some poultry seasoning for extra flavor.
Please note that the next day, everything will have pretty much soaked up the water so it will be a lot more like stew (hence the name "hearty soup") I will have more brothy soup recipes down the road, I apologize for not having them now. And no picture, I just tried but its not a pretty picture, but it tastes great so enjoy.
Sunday, January 10, 2010
Monday, January 4, 2010
Vegitables and olive oil, a match made in heaven!
One thing I hate about assumptions when dieting is all fat needs to be erased from a diet. If I can preach one thing to dieters is just toss the prepackaged crap, if it's white don't eat it (rice, bread etc) and start to eat things that come from the earth because you will NEVER go wrong getting back to the earths basics.
This brings me to cold pressed olive oil, preferably from Spain. Commit to the idea you will NEVER cook with it again. Not to be confused with using it in your cooking... you'll see. Start to look at Olive Oil in your home as a fine wine to go with dinner. You are no longer going to add it to the frying pan or a casserole dish if you can help it. I admit sometimes I do use it in the oven, but NEVER on top of the stove. Olive Oil should not be fried in my own opinion, it depletes the nutrition and the aromatic flavors that are golden to our taste buds. Why would you boil your glass of wine? The same reason you don't cook down your olive oil.
That being said...
Blanch or steam greens such as green beans, asparagus, zucchini leaves and flowers (yes you can eat them) or what ever kind of green you enjoy. Strain them well so they are not soggy and wet, place them in a nice casserole dish or platter.
chop up a small garlic clove, about 2 cups of raw, organic, baby spinach and cut of about an inch off a leek, if you don't have one, a green onion will do too, I prefer cooking with leeks in the winter because they last longer and have a very strong flavor so they go a much longer way.
Add the chopped ingredients over the top, grind some sea salt over it, if you have some high grade parmigiana cheese (not out of a can lol) grate it over top of your dish and or add almond slivers, raw preferably (another excellent fat) and then pour a good amount of olive oil over top of the whole thing. Don't be too shy with it, this is fat that is good for you! If you are not pounding back cake after this fat will digest and work for you, not against you.
This is a meal on it's own and if you have company coming over who isn't worried about what they eat, serve it with some quality pasta and some oregano.
Again, experiment, and have fun. I also apologize for not having photos, as I am trying to beef up the list of recipes but I am not cooking them at this time. Many I cook in summer when I can have more fresh organic veggies. This year I am growing a garden so I will have tons of photos and recipes. For now I hope you can enjoy!
This brings me to cold pressed olive oil, preferably from Spain. Commit to the idea you will NEVER cook with it again. Not to be confused with using it in your cooking... you'll see. Start to look at Olive Oil in your home as a fine wine to go with dinner. You are no longer going to add it to the frying pan or a casserole dish if you can help it. I admit sometimes I do use it in the oven, but NEVER on top of the stove. Olive Oil should not be fried in my own opinion, it depletes the nutrition and the aromatic flavors that are golden to our taste buds. Why would you boil your glass of wine? The same reason you don't cook down your olive oil.
That being said...
Blanch or steam greens such as green beans, asparagus, zucchini leaves and flowers (yes you can eat them) or what ever kind of green you enjoy. Strain them well so they are not soggy and wet, place them in a nice casserole dish or platter.
chop up a small garlic clove, about 2 cups of raw, organic, baby spinach and cut of about an inch off a leek, if you don't have one, a green onion will do too, I prefer cooking with leeks in the winter because they last longer and have a very strong flavor so they go a much longer way.
Add the chopped ingredients over the top, grind some sea salt over it, if you have some high grade parmigiana cheese (not out of a can lol) grate it over top of your dish and or add almond slivers, raw preferably (another excellent fat) and then pour a good amount of olive oil over top of the whole thing. Don't be too shy with it, this is fat that is good for you! If you are not pounding back cake after this fat will digest and work for you, not against you.
This is a meal on it's own and if you have company coming over who isn't worried about what they eat, serve it with some quality pasta and some oregano.
Again, experiment, and have fun. I also apologize for not having photos, as I am trying to beef up the list of recipes but I am not cooking them at this time. Many I cook in summer when I can have more fresh organic veggies. This year I am growing a garden so I will have tons of photos and recipes. For now I hope you can enjoy!
Thursday, December 31, 2009
Best Chai drink in the world!
Ok so maybe some would disagree with me, but other than my youngest daughter this is a big hit at the dinner table, especially when I make Mexican themed meals.
Heat up 4 cups of hot water
Steep 5 chai tea bags
add 1 tbs vanilla
2 tbs brown sugar
1 tbs cinnamon
Stir well
Pour hot tea mixture into a pitcher, add about 3 cups of ice, let it melt into it
Once it has cooled, fill individual glasses half way with ice
Also Fill each glass half way with one of the following...
-low fat half and half
-rice milk
-skim milk or any percentage will do really
Then pour the tea mixture over it, stir gently and serve
You can also make this an adult drink by adding liquor to it such as a rum, Kahlua, Irish Crm etc.
Great drink for a party or just a dinner among friends. Enjoy!
Heat up 4 cups of hot water
Steep 5 chai tea bags
add 1 tbs vanilla
2 tbs brown sugar
1 tbs cinnamon
Stir well
Pour hot tea mixture into a pitcher, add about 3 cups of ice, let it melt into it
Once it has cooled, fill individual glasses half way with ice
Also Fill each glass half way with one of the following...
-low fat half and half
-rice milk
-skim milk or any percentage will do really
Then pour the tea mixture over it, stir gently and serve
You can also make this an adult drink by adding liquor to it such as a rum, Kahlua, Irish Crm etc.
Great drink for a party or just a dinner among friends. Enjoy!
Avacado, spinach and black bean dip AKA, Diaper Dip
Ok, so the term Diaper dip doesn't make it sound overly appealing but trust me this yummy dip is well worth the effort and yes it is high in fat, but good fat and less in calories, and is great for a party so you don't have to worry so much because you won't be the only one inhaling it. I was bored in my kitchen the other day, had left over ingredients from a Mexican themed casserole I was making so I decided to throw these items into the ol' food processor and give it a try! Honestly if you don't have a good food processor I would just wait till you have one or borrow one to make this, otherwise you probably won't want to go through all the hassle of not having one again.
Sooo, that being said,
-1 or 2 whole avocado's (skin and pit not included of course)You do not have to double any of the other ingredients if you add an extra avocado.
-1/2 cup black beans (I prefer to cook them but canned would do)
-2 cups fresh baby organic spinach ** Please do not use frozen!
-1/2 cup queso (to make your own I will include a super easy recipe at the bottom)
-1/2 cup low fat cream cheese
-1/3 cup mayo (low fat or fat free is fine)
-1/3 cup fresh parsley
-apx 2 tbs fresh leak or green onion
- salt, pepper and garlic powder to taste (you can add cayenne pepper for some heat)
The beauty of a food processor and a dip recipe is that you don't have to chop anything ahead of time, dump them all in, process and scoop out to serve
Queso recipe: (No spice)
1/4 cup low fat half and half
2 cups shredded cheese ( I prefer softer cheeses like Colby and Monterey but don't be afraid to experiment. Cheddar works but it will not have as smooth a consistency so I would avoid it unless you are a die hard cheddar fan.
Now, if you don't like spice in it, continue on to heating it, if you do like spice, then read on here... take one chili pepper, remove all seeds and chop extra fine and add to the mix, for extra heat add cayenne pepper to taste.
On the lowest heat possible, slowly warm up the half and half, then as it warms add the cheese and stir it in, I have found that if you stir it for a few minutes then shut the heat off and cover it and go do something else for a few minutes, you have burnt free queso. Don't be impatient, just cover and let it sit for 5-10 minutes and then stir. It's really that simple!
Don't forget to make your own chips using jalapeno tortilla shells, simply rub a small amount of olive oil or spray with pam, cut in chip size pieces, spread evenly and bake on 350 degrees for a few minutes until they start to stiffen up. Keep an eye on them because they will over cook in a matter of seconds once they reach that point.
Everyone will love your chips and dips and ask you to teach them! Enjoy.
Sooo, that being said,
-1 or 2 whole avocado's (skin and pit not included of course)You do not have to double any of the other ingredients if you add an extra avocado.
-1/2 cup black beans (I prefer to cook them but canned would do)
-2 cups fresh baby organic spinach ** Please do not use frozen!
-1/2 cup queso (to make your own I will include a super easy recipe at the bottom)
-1/2 cup low fat cream cheese
-1/3 cup mayo (low fat or fat free is fine)
-1/3 cup fresh parsley
-apx 2 tbs fresh leak or green onion
- salt, pepper and garlic powder to taste (you can add cayenne pepper for some heat)
The beauty of a food processor and a dip recipe is that you don't have to chop anything ahead of time, dump them all in, process and scoop out to serve
Queso recipe: (No spice)
1/4 cup low fat half and half
2 cups shredded cheese ( I prefer softer cheeses like Colby and Monterey but don't be afraid to experiment. Cheddar works but it will not have as smooth a consistency so I would avoid it unless you are a die hard cheddar fan.
Now, if you don't like spice in it, continue on to heating it, if you do like spice, then read on here... take one chili pepper, remove all seeds and chop extra fine and add to the mix, for extra heat add cayenne pepper to taste.
On the lowest heat possible, slowly warm up the half and half, then as it warms add the cheese and stir it in, I have found that if you stir it for a few minutes then shut the heat off and cover it and go do something else for a few minutes, you have burnt free queso. Don't be impatient, just cover and let it sit for 5-10 minutes and then stir. It's really that simple!
Don't forget to make your own chips using jalapeno tortilla shells, simply rub a small amount of olive oil or spray with pam, cut in chip size pieces, spread evenly and bake on 350 degrees for a few minutes until they start to stiffen up. Keep an eye on them because they will over cook in a matter of seconds once they reach that point.
Everyone will love your chips and dips and ask you to teach them! Enjoy.
Thursday, December 17, 2009
the power of celery!
I personal hate celery, I don't like the taste or the texture just as I hate tomatoes for the same reason, but I love to cook with both and use them both for several things. But today we are going to talk about the power of celery and how to use it for full effects especially if you can't just eat it as is.
The celery juice used in my healthy smoothie inspired me to do some more digging because lets face it, the juice from the health food store, though only 5-6 bucks, only lasts a few days and at that price a lot of people don't want to buy it. So I thought to myself, what if we just chopped up the celery and used it in the smoothie? After all wouldn't you be getting even more benefits from it that way because you have all the fiber left in it? So today I threw in 1/4 cup each of dark frozen cherries, black berries and blue berries, about 1 and a half cups of orange juice (squeeze your own for an even healthier effect) I chopped just two stalks but easily could have used more and blended with my green powder which you certainly don't need to add if you can't afford the 20 plus dollars for it right now. I have to admit, I liked it a lot better than the juice! It was much less evasive in taste, I could taste the celery in it but it wasn't as syrupy tasting as the juice was and much lighter and I know I just gulped down a major dose of fiber, not to mention the tons of vitamins each ingredient held. Take the time to google the benefits of celery and see just how powerful that little stalk is. Ohh and use the leaves from it too! Don't be afraid, that is one part that I really enjoy eating and cooking with and wished deeply that stores would leave them on, no pun intended lol.
The celery juice used in my healthy smoothie inspired me to do some more digging because lets face it, the juice from the health food store, though only 5-6 bucks, only lasts a few days and at that price a lot of people don't want to buy it. So I thought to myself, what if we just chopped up the celery and used it in the smoothie? After all wouldn't you be getting even more benefits from it that way because you have all the fiber left in it? So today I threw in 1/4 cup each of dark frozen cherries, black berries and blue berries, about 1 and a half cups of orange juice (squeeze your own for an even healthier effect) I chopped just two stalks but easily could have used more and blended with my green powder which you certainly don't need to add if you can't afford the 20 plus dollars for it right now. I have to admit, I liked it a lot better than the juice! It was much less evasive in taste, I could taste the celery in it but it wasn't as syrupy tasting as the juice was and much lighter and I know I just gulped down a major dose of fiber, not to mention the tons of vitamins each ingredient held. Take the time to google the benefits of celery and see just how powerful that little stalk is. Ohh and use the leaves from it too! Don't be afraid, that is one part that I really enjoy eating and cooking with and wished deeply that stores would leave them on, no pun intended lol.
Wednesday, December 16, 2009
Home Made Mayo, totally full of good fat and loving it!
OK, I know dieters are extremely freaked out by mayo, and we cut carbs and fat and calories until we are basically eating chemically made cardboard cookies and granola bars (all which are sooooo bad for us in truth!) Today I was inspired to look up Julia Child's mayonnaise recipe and I carefully read it because it is something of a chemistry project in the kitchen but felt confident enough with my years of experience in the kitchen to tackle it and let me tell you something my friends, this was like a culinary orgasm in my mouth!!!! I know that is probably a bad choice of words for those easily offended, but try it for yourself. You will think this stuff is almost better than sex from time to time!
I will admit, being the first time it took a whole hour of beating with a mixer and standing there slowly letting the oil drizzle into the bowl but the flavor that rewarded me after was something I just can't even explain! I used olive oil instead of vegetable or any other simply because it is very good for you and I love that olive based flavor to begin with. I simply spread it on some french bread and melted into my couch as I called my mother to tell her that the French are by far my favorite people now. (mayo is from France lol) Sooooo that being said, I copy and pasted the recipe I found online, compliments of... http://www.thenibble.com/REVIEWS/main/condiments/mayonnaise/mayonnaise-recipe.asp apologies for this not being my own, but it was too good not to share. Experiment, share with friends and later I will post the sandwich I am making for dinner with it.
The following directions are for a hand-beaten sauce (using a wire whisk). For electric beaters, use the large bowl and the “moderately fast” speed for whipping cream
. Continually push the sauce into the beater blades with a rubber scraper.
Ingredients
* Round-bottomed, 2½ to 3-quart glazed pottery, glass or stainless steel mixing bowl
. Set it in a heavy casserole or saucepan to keep it from slipping.
* 3 egg yolks
* Large wire whisk
* 1 tablespoon wine vinegar
or lemon juice (more drops as needed)
* ½ teaspoon salt
* ¼ teaspoon dry or prepared mustard
* 1½ to 2¼ cups of olive oil, salad oil or a mixture of each. If the oil is cold, heat it to tepid; and if you are a novice, use the minimum amount (I only used one cup and did fine)
* 2 tablespoons boiling water
Directions
1. Warm the bowl in hot water; dry it. Add the egg yolks and beat for 1 to 2 minutes until they are thick and sticky.
2. Add the vinegar or lemon juice, salt and mustard. Beat for 30 seconds more.
3. The egg yolks are now ready to receive the oil. While it goes in, drop by drop, you must not stop beating until the sauce has thickened. A speed of 2 strokes per second is fast enough. You can switch hands or switch directions, as long as you beat constantly.
4. Add the drops of oil with a teaspoon, or rest the lip of the bottle on the edge of the bowl. Keep your eye on the oil rather than on the sauce. Stop pouring and continue beating every 10 seconds or so, to be sure the egg yolks are absorbing the oil.
5. After 1/3 to 1/2 cup of oil has been incorporated, the sauce will thicken into a very heavy cream and the crisis of potential curdling is over. The beating arm may rest a moment. Then, beat in the remaining oil by 1 to 2 tablespoon dollops, blending it thoroughly after each addition.
6. When the sauce becomes too thick and stiff, beat in drops of vinegar or lemon juice to thin it out. Then continue with the oil.
7. Beat the boiling water into the sauce. This is an anti-curdling insurance. Season to taste.
8. If the sauce is not used immediately, scrape it into a small bowl and cover it tightly so a skin will not form on its surface.
Tips For Making Mayonnaise
Julia Child’s tips for homemade mayonnaise:
* Room Temperature: Have all ingredients at room temperature. If they aren’t, warm the mixing bowl in hot water to take the chill off the egg yolks; heat the oil to tepid if it is cold.
* Egg Yolks: Always beat the yolks for a minute or two before adding anything to them. When they are thick and sticky, they are ready to absorb the oil.
* Adding The Oil: The oil must be added very slowly at first, in droplets, until the emulsion process begins and the sauce thickens into a heavy cream. Then, the oil may be incorporated more rapidly.
* Proportions: The maximum amount of oil one large egg yolk can absorb is six ounces, or ¾ cup. When this maximum is exceeded, the binding properties of the egg yolks break down, and the sauce thins out or curdles. If you have never made mayonnaise before, it is safest not to exceed ½ cup of oil per egg yolk. Here is a table giving proportions for varying amounts of sauce:
Number Yolks Cups Of Oil Vinegar Or Lemon Juice Finished Sauce
2 1 to 1½ cups 2 to 3 tablespoons 1¼ to 1¾ cups
3 1½ to 2¼ cups 3 to 5 tablespoons 2 to 2¾ cups
4 2 to 3 cups 4 to 6 tablespoons 2½ to 3-2/3 cups
6
3 to 4½ cups
6 to 10 tablespoons 3¾ to 5½ cups
I will admit, being the first time it took a whole hour of beating with a mixer and standing there slowly letting the oil drizzle into the bowl but the flavor that rewarded me after was something I just can't even explain! I used olive oil instead of vegetable or any other simply because it is very good for you and I love that olive based flavor to begin with. I simply spread it on some french bread and melted into my couch as I called my mother to tell her that the French are by far my favorite people now. (mayo is from France lol) Sooooo that being said, I copy and pasted the recipe I found online, compliments of... http://www.thenibble.com/REVIEWS/main/condiments/mayonnaise/mayonnaise-recipe.asp apologies for this not being my own, but it was too good not to share. Experiment, share with friends and later I will post the sandwich I am making for dinner with it.
The following directions are for a hand-beaten sauce (using a wire whisk). For electric beaters, use the large bowl and the “moderately fast” speed for whipping cream
. Continually push the sauce into the beater blades with a rubber scraper.
Ingredients
* Round-bottomed, 2½ to 3-quart glazed pottery, glass or stainless steel mixing bowl
. Set it in a heavy casserole or saucepan to keep it from slipping.
* 3 egg yolks
* Large wire whisk
* 1 tablespoon wine vinegar
or lemon juice (more drops as needed)
* ½ teaspoon salt
* ¼ teaspoon dry or prepared mustard
* 1½ to 2¼ cups of olive oil, salad oil or a mixture of each. If the oil is cold, heat it to tepid; and if you are a novice, use the minimum amount (I only used one cup and did fine)
* 2 tablespoons boiling water
Directions
1. Warm the bowl in hot water; dry it. Add the egg yolks and beat for 1 to 2 minutes until they are thick and sticky.
2. Add the vinegar or lemon juice, salt and mustard. Beat for 30 seconds more.
3. The egg yolks are now ready to receive the oil. While it goes in, drop by drop, you must not stop beating until the sauce has thickened. A speed of 2 strokes per second is fast enough. You can switch hands or switch directions, as long as you beat constantly.
4. Add the drops of oil with a teaspoon, or rest the lip of the bottle on the edge of the bowl. Keep your eye on the oil rather than on the sauce. Stop pouring and continue beating every 10 seconds or so, to be sure the egg yolks are absorbing the oil.
5. After 1/3 to 1/2 cup of oil has been incorporated, the sauce will thicken into a very heavy cream and the crisis of potential curdling is over. The beating arm may rest a moment. Then, beat in the remaining oil by 1 to 2 tablespoon dollops, blending it thoroughly after each addition.
6. When the sauce becomes too thick and stiff, beat in drops of vinegar or lemon juice to thin it out. Then continue with the oil.
7. Beat the boiling water into the sauce. This is an anti-curdling insurance. Season to taste.
8. If the sauce is not used immediately, scrape it into a small bowl and cover it tightly so a skin will not form on its surface.
Tips For Making Mayonnaise
Julia Child’s tips for homemade mayonnaise:
* Room Temperature: Have all ingredients at room temperature. If they aren’t, warm the mixing bowl in hot water to take the chill off the egg yolks; heat the oil to tepid if it is cold.
* Egg Yolks: Always beat the yolks for a minute or two before adding anything to them. When they are thick and sticky, they are ready to absorb the oil.
* Adding The Oil: The oil must be added very slowly at first, in droplets, until the emulsion process begins and the sauce thickens into a heavy cream. Then, the oil may be incorporated more rapidly.
* Proportions: The maximum amount of oil one large egg yolk can absorb is six ounces, or ¾ cup. When this maximum is exceeded, the binding properties of the egg yolks break down, and the sauce thins out or curdles. If you have never made mayonnaise before, it is safest not to exceed ½ cup of oil per egg yolk. Here is a table giving proportions for varying amounts of sauce:
Number Yolks Cups Of Oil Vinegar Or Lemon Juice Finished Sauce
2 1 to 1½ cups 2 to 3 tablespoons 1¼ to 1¾ cups
3 1½ to 2¼ cups 3 to 5 tablespoons 2 to 2¾ cups
4 2 to 3 cups 4 to 6 tablespoons 2½ to 3-2/3 cups
6
3 to 4½ cups
6 to 10 tablespoons 3¾ to 5½ cups
Monday, November 23, 2009
Detox Shake (use to detox or just to drink as a supplimental meal)
Ok, so with the holidays nearing, lets face it, our dieting goes right out the window. My dear friend Jamie inspired me to come up with this insanely healthy shake when she left me a bottle of organic celery juice. When I asked her what she did with it, she said she did a two week detox in the spring and had an extra she couldn't take with her. It will cost about 35 dollars to get started and a trip to the health food store. NOT GNC or other stores like that, go to a whole foods store.
Ask your health food clerk for a green powder that has Chlorella and Spirulina in it. If you have a hard time eating things that are unfamiliar, a brand called "Green Rich" created a Natural Blueberry flavored powder called Enriching Greens, superfood concentrate. I just tried it and I have to admit I love it over my usual Barleans Green mixture and it was on sale for 21 dollars compared to the usual 32 that I pay, so it was a win win!
Anyway, get any kinds of frozen or fresh berries if in season (go organic if possible too) Today I used:
Celery Juice (thanks Jamie lol)
Blueberries
Black berries
Black Cherries
1/2 banana
1/4 tbs organic Cayenne Pepper (only if you are brave and don't mind the heat)
The truth is, you get to play around with any combo and can even mix vegetables with berries or just go one way or the other.
Starter shake:
Measure out 8 oz water
4 oz celery juice
1/4 cup of each berry
1/2 banana
2 scoops or tsps of your greens powder
Only add cayenne pepper if you can handle the spicy character of it, or if you have guests, let them experiment with it. This stuff packs some heat, so be careful!
Blend and serve in a fancy bar glass and share with friends. Instead of wine nights, start detox smoothie nights, garnish and serve, everyone will be impressed!
This is a great way to detox the body, get fiber, minerals and all sorts of vitamins and believe it or not, the spice from the hot pepper actually goes really well with the sweetness of the berries. Most people never try to mix hot peppers with something desert like. And if you are feeling bored, check out why you need Chlorella and Spirulina! They are basically THEE Super food of life! Then look up why Cayenne pepper is so good for us and hopefully it will inspire some of your own research, detoxing and living healthy.
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