Ain't Nothin' But A Juice Thang

I have wanted to do a post on juice cleanses for some time now but didn't know if the topic was relevant enough. Well, it seems as though this time of year juicing becomes a word synonymous with spring and some sort of detox program. Juice fasts or cleanses, I cringe at both these words, are all the rage especially when it comes to getting ready for "bikini season". <-- This is the hook, line and sinker for most people. The promise of slimming you down and giving you that smokin' hot bod. Bravo for brilliant marketing!

 
I hate even saying this, yes, you are more than likely going to lose weight on a juice cleanse but this should not be the motivating factor. Reasons being: 1. It is most likely just going be water weight which will return once you eat food again, 2. Relying on any type of extremely low calorie program to lose weight is BAD news, eating or in this case drinking low calorie is not something one can sustain for long periods of time which translates to once you go back to a normal eating routine weight in most cases will come back on, and 3. The weight loss you do experience may be muscle and not fat. FAT is the last thing to go on a low calorie weight loss plan. Your body will hang on to that FAT like white on rice (mmm rice!) especially if you are doing a longer
cleanse say 30 days (eeek).

  A cleanse is meant to be a tool. It is designed to give your body a chance to regenerate and focus on healing and detoxifying, not be a miracle weight loss strategy. That being said, if you do decide to proceed with a cleanse for the RIGHT reasons here are some tips I find people are not aware of when diving into the world of juice cleansing

1. The environment in which you do a juice cleanse is extremely important. You want to treat your body kindly. Do not plan to do a cleanse if you have a stressful week coming up, some sort deadline or big life event. If it is at all possible the best thing to do would be to stay at home and treat yourself to walks, baths, meditation, artwork, writing, etc. Make it a mind, body, spirit experience. Or even better go to a retreat that specializes in juice fasts. This will provide professional supervision and top notch pampering!

2. Do not do any vigorous or strenuous exercise. This will A. make you freaking hungry and B. cause stress in the body that it then has to put energy towards repairing.

3. Make sure you have a plan of action to break the cleanse. Meaning you can’t just drink juice for a week(s) and then drive thru the golden arches for your first meal (I recommended you never eat drive-thru anything, but I digress). That would defeat the whole purpose of your cleanse not to mention be one hell of a shock to the system. You need to ease back into eating. Start with soups, lightly steamed veggies…you get the idea.

**Attention** DO NOT do a juice cleanse if you are pregnant or have pre-existing medical conditions.

CHEERS!

Time Heals All Tongues

  For some it is a challenge to push their taste buds past the meat and potatoes threshold into the uncharted territory of, how do I say this, every other food on the planet! Trying new foods or giving foods you think you hate another try is important for a few reasons. The first being if you eat the same thing day in and day out your body can actually become intolerant or allergic to it. Second, you are limiting the spectrum of nutrients available to your body inhibiting its ability to function optimally. Third, it's BORING!

  I for one hated brussels sprouts, sushi, and blue cheese. But, I gave them multiple tries and now I adore, yes ADORE, all three of these amazing foods. All too often people write off a food because they didn't like it growing up. They would give the "nasty" food to the dog and never try it again. Well here is a fun fact, your taste buds change as you age. When you are a baby and an adolescent not only are there taste buds on your tongue but on the sides and roof of your mouth as well. So in essence as a kid you had the equivalent of  four tongues, making your mouth one hypersensitive place. No food really stood a chance. I don't think any sane person would like asparagus if it tasted 3x stronger than it should. 

 

  With that being said, I urge you to try some foods you have always shunned. My guess is your hate will turn to tolerate, then to like and eventually to love!
To help get you get going I have a couple of suggestions for how to break the ice with some of the most hated foods. 

1) Raw Red Onion: slice, dice, or chop the onion then soak it in cold water for 15 minutes. This will soften the pungent taste and make the onion a bit sweeter. Add to your favorite salads or atop this bun-less burger!

2) Garlic: Roast garlic at 375 for twenty minutes. The garlic will be sweet and smoky. If using garlic in a saute. Take a clove smash it lightly with the back of your knife and let the whole clove infuse the oil then remove and continue cooking. This gives the oil garlic essence without being to powerful.

3) Peas (everyone's favorite!!): Try a pea puree. Steam peas till soft then add peas, mint, salt, pepper, and butter into a food processor. Pulse until smooth. 

4) Asparagus: Roast asparagus at 375 for twenty minutes. Then toss with olive oil or butter, dill, garlic, and lemon/lemon zest. Properly roasted asparagus tastes like french fries!!!

Spring is the perfect time to start exploring new foods. All of the best veg and fruit is ripe for the tasting. So..What are you waiting for? Get out there and eat the world!

Recipe Remix!

  I'm a firm believer in "if it ain't broke don't fix it", especially when it comes to food. And sushi is definitely not broke! Whether you're a purist and stick to the traditional nigiri and sashimi or you go balls out and get the deep fried everything but the kitchen sink rolls. Everyone can agree that sushi is one of the most delicious little epicurean packages one can put into their mouth. 

 

 With many people following certain nutritional protocols and special diets, I wanted to create a recipe that made sushi accessible for those who sadly cannot partake in all the starchy, fishy goodness anymore. This is by no means my attempt to "FIX" sushi.  It just so happens that this raw, vegan, paleo, gluten free (tooting my own horn here) version hits the same spot as the real deal.

  Parsnips take the place of rice. Eggplant and avocado provide meatiness and fattiness to mimic fish. This recipe is more of a method than a steadfast rule. Once you've got the jist of it play with filling choices, get creative, and have fun!

Parsnip Sushi  

 

 

 

 

 

 

 

 

 

 

 Parsnip Rice (use for both rolls)

 4 medium parsnips, peeled and cut in large pieces

1/4 C. rice vinegar or mirin

1 Tbs. raw honey or coconut nectar

1 tsp. sea salt

2 tsp. wasabi paste

1 1/2 Tbs. toasted sesame oil

 

1. Whisk together rice vinegar, honey, salt, wasabi, and sesame oil in a small bowl 

2. Put parsnips in food processor and process into fine pieces that resemble rice

3. Place parsnip rice in large bowl and dress with vinegar mixture. Mix unit well combined.

 

Eggplant and Ginger Garlic Shitake Mushroom Roll (not raw)

1 medium egg plant, cut into long two inch strips

1 C. shitake mushrooms, chopped

2 gloves of garlic, minced

1 small knob of ginger, minced 

1 pinch red pepper flakes 

Splash of Tamari or Shoyu 

2 Tbs. fresh basil, cut into thin strips

Sea Salt

Olive Oil

Toasted Nori Seaweed Sheets

1. Cut eggplant into strips. Lie strips on a cookie sheet or plate lined with paper towels. Sprinkle the eggplant with salt. Set aside while preparing mushrooms 

2. Heat skillet over medium/high heat. Add olive oil. 

3. Add garlic, ginger, and red pepper flakes. Saute until fragrant

4. Add mushrooms cook until soft. 

5. Add Tamari. Cook 2 more minutes. Remove from heat and let mixture cool.

6. Liberally drizzle eggplant with oil

7. Heat skillet over medium/high heat

8. Add eggplant. Cook until soft and golden brown on each side. Remove from pan and let cool 

 

 Garden Roll (raw)

1 avocado, sliced lengthwise

3 large carrots, cut into match sticks

1 large English cucumber, seeded and cut lengthwise into long strips

3 Scallions, sliced

Pickled ginger (optional)

Toasted Nori Seaweed Sheets

 

SUSHI ASSEMBLY 101 

•  Place nori sheet rough side up on a bamboo sushi mat or a sheet of wax paper ( I used wax paper worked just fine) 
• Take parsnip "rice" and cover 2/3 of the nori
• Arrange filling ingredients in the middle of the "rice", 1-2 inches from the bottom of the sheet facing you
  

Now for the tricky part. How to properly roll your sushi!

Here is a video because visual learning is way easier in my opinion. Watch for the technique. Don't get distracted that she is using different ingredients. Process is still the same.

 **disclaimer this is not me!**

She doesn't do a really good job cutting them.

A tip for that is to let the sushi rolls sit seam side down for a bit before slicing. If the seam is still not sticking, wet it with a little water. 

Cut with a sharp bread knife. Wiping it with a damp cloth as you go to keep the blade clean.

 Serve your delicious rolls with the classic sidekicks wasabi, pickled ginger and soy sauce!! These are bound to impress. Arigatou.

What Came First?

  The dreaded "really...no eggs?" Without fail this always seems to happen when you have all your bowls out,  the music is turned up, you're feeling good, and you're ready to make that kitchen your *bleep* then WHAM BAM  no egg! Next comes the inevitable conversation with yourself. Do I really want to see my neighbor and hear all about their latest camping trip just to get that darn egg?  Hmm..well, I could go to the store but that would entail changing clothes, looking halfway decent, driving there, driving back...exhausting!  No way! It's only my best friend's wedding cake :)  The tug of war between neighbor, store, neighbor, store ensues a little while longer.  Heads neighbor, Tails store. Heads it is. Finally, twenty-five minutes and one pointless story later you now hold in your hands that darn damn egg.

  Well, I've got a little something for that lazy baker in all of us, a Substitution Chart! Knowing how to substitute ingredients has saved me countless times in the kitchen. My gift to you... 

Ingredient	Regular Substitution	Vegan Substitution	Directions
1 Cup  Buttermilk	1 Cup Milk +  1Tbs. lemon juice or white vinegar	1 Cup Almond, Rice or other milk alternative + 1Tbs lemon juice or white vinegar	Combine Milk and Acid set aside for 10mins. until it curdles
1 tsp.  Baking Powder	¼ tsp. baking soda + ¾ tsp. cream tartar	See Regular Sub.	Whisk together in small bowl. Then add to recipe
1 oz. Unsweetened Chocolate (baking)	3 Tbsp. Cacao + 1Tbs.  melted butter	3 Tbsp. Cacao + 1Tbs. melted coconut oil	Add ingredients separately to recipe
1 oz. Semi-Sweet Chocolate (baking)	3 Tbs. Cacao + 1Tbs. melted butter +  2tsp. granulated sweetener of choice (i.e. coconut sugar)	3 Tbsp. Cacao + 1Tbs. melted coconut oil + 2tsp.  granulated sweetener of choice (i.e. coconut sugar)	Add ingredients separately to recipe
1 Egg (baking)		1Tbs. ground chia seed +  3 Tbs. water  OR  ½ large mashed banana or avocado + ½ tsp baking powder	Mix ingredients together Vegan Chia Sub. Mix together let mixture stand 10mins.
1 cup Cream (not for whipping)	2/3 Cup milk + 1/3 cup melted butter	1 Cup coconut milk + 2Tbs. arrowroot (or cornstarch)  + 2Tbs. cold water OR ½ Cup soaked raw cashews + 1 ½ Cups water	Mix together ingredients, add to recipe Vegan Subs. Heat coconut milk on stovetop Whisk arrowroot and water together in small bowl Once the coconut milk is boiling add arrowroot mixture Cook, stirring occasionally until reduced by half Blend cashews and water in high speed blender. Add more water if needed until a cream like consistency is reached
½ Cup Oil (baking)	½ Cup plain yogurt	½ Cup applesauce	Add to recipe
1 tsp. Vanilla Extract	½ tsp. maple syrup	See Regular Sub.	Add to recipe
1 tsp. Allspice	½ tsp. cinnamon + ½ tsp. clove	See Regular Sub.	Mix together
1 tsp. dried herbs	2-3 Tbs. fresh herbs	See Regular Sub.	Add to recipe

What The F*ck Can I Eat?

When it comes to our health and our cooking not all salts are created equal. The great news is the tastier salts just so happen to be the better for you salts.  There is so much controversy surrounding salt, but it's not the naturally occurring mineral that should be getting the bad rap. Let's compare...

Table Salt  95 %"Chemically Cleaned" Sodium Chloride-

 Raw Salt is mined then dried at 1,200 degrees Fahrenheit. This heating process kills the 74 minerals, ions and other compounds that make salt beneficial to begin with. The dried salt then has anti-caking agents(aluminum hydroxide), synthetic iodine, and other chemicals added to it.

This snowy white salt is what we are all accustomed to seeing and eating. It is used in 90% of all processed foods. Refined Sodium Chloride is generally what causes high levels of sodium in the body. 

 

Sea Salt  90%Sodium Chloride-

Sea Salt is collected when sea water evaporates and leaves behind salt crystals. All minerals still intact.  Maldon,Celtic Salt and Fleur de Sel are all examples of sea salts. 

 

Himalayan Salt  85% Sodium Chloride- 

Mined from deep in the Himalayan Mountains this salt is the "creme de le creme" of salts. It does not undergo any processing and boasts 84 essential minerals.  Himalayan Salt regulates the water content throughout your body; promotes a healthy pH balance in your cells, particularly your brain cells; promotes blood sugar health and helps to reduce the signs of aging; just to name a few. This is exactly how salt should be used in the body!

 

I am going to have to go with number 3 as the winner for this one.  Keep in mind Sea Salt is waaaay better than Table Salt so don't think you're doing yourself a disservice by picking Sea Salt.

Some Salty Tips!

1. Salt should never be white. It should have an off white, pink, or grey hue.

2. Less is more. Better quality salts have bigger salt crystals and therefore take longer to dissolve when added to food. You might not taste the salt at first. Give it a chance to bloom. You can always add but never subtract!

3.If your salt comes in a grinder make sure the blade is ceramic NOT metal. Salt will absorb the heavy metals from the blade!! TOXIC

**BONUS**

One of my favorite DIY flavored salt recipes

 

Citrus Spice Salt

 Zest from 3-4 lemons

1/2 cup of Maldon Salt flakes

2 tsp dried chili flakes, ground

1 1/2 Tbsp fennel seeds, toasted then ground

Special equipment: sterilized air-tight jar, coffee grinder or blender.

1. Preheat oven to 300F (150C)
2. Zest lemons and spread out zest on a baking tray. Bake in the oven for 10-12 minutes to dry out. Shake the tray half way through to ensure even drying.
3. Remove tray from oven and allow zest to cool on tray. Air dry for a further 30 minutes.
4. While zest is drying toast fennel seeds in dry skillet until fragrant. 
5. Toss fennel seeds in coffee grinder with chili flakes. Pulse until coarsely ground.
   
6. Combine salt, lemon zest, fennel seeds and dried chili together in a mixing bowl. Mix well.
7. Store flavored salt in a clean, dry and airtight jar.

 

Sources: Salt. www.mercola.com

flavoredsalt. www.about.com

MIA

Slacking!! I have a legitimate excuse. 2nd concussion in the last three months. Good one right? New recipes being tested..hold tight!

Here is something to wet that whistle while you wait! 

Look Mom No BUNS!

  It's a burger sans beef and bun. Scoff if you must but this burger can stand alone and still deliver that hot juicy burger experience. I present to you THE ONLY turkey burger I will eat! No dry, bland patty here. This baby is moist, succulent and flavorful.

Asian Inspired Turkey Burgers

 

3 1/2 Tbs coconut oil, divided

1 medium onion, diced small

3 cloves garlic, minced

2 Tbs ginger minced

2 Tbs tamari

1 Tbs toasted sesame oil

3 scallions, minced

1/2 cup fresh cilantro, minced

1 1/2 lbs. ground turkey, dark meat 

1 large egg white, lightly beaten

 

1 carrot, ribbons made with veg peeler

1/2 cucumber, ribbons made with veg peeler

2 cups any type of sprouts, I used broccoli sprouts

 

 

1. Heat 2 tablespoons coconut oil in a medium skillet. Add onion, garlic, and ginger. Saute over medium heat until onions are tender and translucent. 

2. Remove onion mixture from heat and add tamari and sesame oil. Stir to combine. Set mixture aside to cool. 

3. In a large bowl add cilantro, scallions, egg white and turkey. Then add the cooled onion mixture. Use hands to mix all ingredients together. The mixture may seem loose but it will hold together!

4. Place cast iron skillet over medium high heat. Add remaining coconut oil. When the oil just begins to shimmer, add turkey patties and cook for about 4 minutes on each side. 

5. To check if the patties are done insert the tip of a knife into the center of one of the patties. The juices should run clear. The patties should also be firm to the touch. 

Garnish with ribbons of carrot and cumber. Top with sprouts. 

Serves 6

**Of course you can eat these burgers on a bun, I would recommend a brioche or sprouted whole wheat bun

**Sliced avocado would be a great addition

** The spread on my burger is a ginger almond sauce

Other knock out spreads would be a teriyaki mustard or a sriracha aioli ( fancy word for mayo)

ENJOY!