May 9, 2013 · 5:00 am

Carrot Apple Beet Ginger Juice

carrot apple beet ginger juice // pale yellow

This is the drink I was most concerned about – I didn’t think I would be able to drink beet juice.  I had tried it in the VitaMix and I don’t know, it was just too grassy.  The pureed beet juice was too much to handle, but the juiced beet juice is delightful.

beet carrot ginger juice // pale yellow

Fresh ginger is key!  It provides fantastic, sharp flavor and really covers up the grassyness of the beet the juice.  I enjoyed the lack of acidity in this juice, and my stomach definitely appreciated the break.

carrot apple ginger beet juice // pale yellow

The best part of the beet juice is the color!  I wish Essie would make a nail polish called beet juice, I would wear it all the time.  You can see all the beet juice stains on the cutting board!  Again, this is a great make-ahead situation.  Peeling beets is messy and your hands will be all pink.  Bite the bullet and peel them all at once for the week.  While you have the peeler out, you might as well handle all the carrots.  Trust me, you’ll thank yourself later when you just grab a bag of prepared veggies out of the fridge and juice away in seconds!

carrot apple ginger beet juice // pale yellow

One Year Ago – Vanilla Cupcakes with Chocolate and Caramel

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Carrot Apple Beet Ginger Juice
Adapted from Juice 101Yield – 1 16-ounce serving

3-4 carrots, peeled
2 beets, peeled
4 stalks celery
1 red apple
1 inch piece of ginger
1 tablespoon lemon juice

  1. Peel the beets and carrots and roughly chop the beets, carrots, celery, apple, and ginger.
  2. Place everything in the juice and juice.
  3. Add the lemon juice and stir.  Drink immediately or store in the fridge.

carrot apple ginger beet juice // pale yellow

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May 8, 2013 · 5:00 am

Spicy Lemonade

spicy lemonade // pale yellow

This one is spicy!  It just looks hot and was hard for me to drink.  The original recipe calls for 1/2 teaspoon of cayenne pepper and I knew that would be too much for me, so I reduced the amount to 1/4 teaspoon.  Even that was too much.  If you’re not a spicy person, I would definitely recommend an 1/8 teaspoon.

spicy lemonade // pale yellow

Usually I highly recommend shaking all the juices to mix properly, but for this one I tried to let as much cayenne pepper settle at the bottom as possible.  Let’s have some honesty here – I only drank one of these, I couldn’t stand the cayenne pepper.   I know I’m kind of a wimp when it comes to spice, so do what your heart tells you for this situation.

spicy lemonade // pale yellow

I replaced the spicy lemonade with a plain coconut water.  Calorie-wise it was about the same and kept me full.  If I did a juice cleanse again, I would either completely eliminate the cayenne or add 1/16 of a teaspoon.

spicy lemonade // pale yellow

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Spicy Lemonade
Adapted from Juices 101
Yield – 1 16-ounce serving

2 lemons
1 tablespoon agave nectar
1/8-1/2 teaspoon cayenne pepper (I used 1/4 and it was WAY too spicy for me)
14 ounces filtered water

  1. Juice the lemons into a 16-ounce mason jar.  Add in the agave and cayenne pepper.
  2. Add water to fill.  Screw on the lid tightly and shake.
  3. Refrigerate before drinking.

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May 7, 2013 · 5:00 am

Pineapple Apple Mint Juice {Blue Print PAM}

pineapple apple mint juice // pale yellow

This was my favorite of the juices.  It is refreshing, light, and springy.  It was also the easiest to drink, probably because it was the most traditional in terms of fruit juice.

pineapple apple mint juice // pale yellow

My one complaint – some serious heart burn.  The acidity from the pineapple and lime juice really got to me and I needed a few Tums after drinking the juice.  Sipping water between sips of the juice helped to ease the acidity level in my stomach as well.

pineapple apple mint juice // pale yellow

Best of all, this juice kept really nicely in the fridge.  Since I had one pineapple, I cut up all of the produce and sectioned it out into gallon-size Ziploc bags.  That way when I was ready to juice I could just grab a baggie and throw everything in the juicer.  That step made clean up and prep so much easier from subsequent juice making!

pineapple apple mint juice // pale yellow

One Year Ago – Chocolate Oreo Cupcakes

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Pineapple Apple Mint Juice {Blue Print PAM}
Adapted from Juices 101
Yield – 1 16-ounce juice

1/3 pineapple
2 granny smith apples
1/2 handful mint
2 tablespoons lime juice

  1. Roughly chop the pineapple, apple, and mint and place in the juicer.  Juice.
  2. Mix in the lime juice.  Enjoy!

pineapple apple mint juice // pale yellow

 

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May 6, 2013 · 5:00 am

Green Apple Juice {Blue Print Green}

green apple juice // pale yellow

A couple of weeks ago I did a 3-day juice cleanse.  There are kits you can purchase that deliver all the juice to your house and you can just grab and drink.  That’s probably an easier way to do a juice cleanse, but I’ve never done anything the easy way.

green apple juice // pale yellow

Of course I wanted to make it all myself.  I’m going to post each day this week and walk you through a homemade juice cleanse.  The first step is planning.  Look at your calendar and find a 9-10 day window without many obligations.  Even though the actual juice cleanse is only 3 days, there is an easing in and an easing out process.

green apple juice // pale yellow

The second step is grocery shopping.  Be prepared to buy and store a lot of produce!  Clear the fridge, clear the cupboards.  I spent about $100 on produce for the three days.  That does seem like a lot, but to buy directly from Blue Print, it’s going to run about $180.

green apple juice // pale yellow

Finally, you need some time for juicing.  All that time you used to spend eating will now go towards preparing the juices.  One tip I can offer is to make multiple batches at once.  Since you’re drinking 2 green apple juices a day, make both at once.  The green apple is the first juice of the day and you drink a second juice later on, so I made the juices the night before and stored both in mason jars for easy grabbing and consuming.

green apple juice // pale yellow

The texture of the juice is easy for drinking.  When making smoothies, the texture sometimes tickles my throat, not so with the juice.  The green apple is bright and fresh.  The strongest flavors are the cucumber and lemon juice.

green apple juice // pale yellow

Print the Recipe!

Green Apple Juice {Blue Print Green}
Adapted from Juices 101
Yield – 28-32 ounces, enough for 2 servings of juice

3 large romaine leaves
5 large celery stalks
1 large English cucumber
3 kale leaves with stalks
5 parsley ribs
2 large granny smith apples
handful of spinach
2 tablespoon fresh lemon juice

  1. Clean all the produce and chop into chunks except the lemons.  Juice them in the juicer.
  2. Scrape the foam off the top of the juice.  Add the lemon juice to the juice and stir.
  3. Divide the juice into one glass for immediate consumption and a mason jar for storage to drink later in the day.

Note – If your produce isn’t large enough to make enough juice, add 1/2 cucumber or apple to get the required amount of juice.  Your goal is two 16-ounce servings of green juice.

green apple juice // pale yellow

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May 3, 2013 · 5:00 am

Pear Galette

Pear Galette | Pale Yellow

This is not a place for fancy desserts.  This is place for cupcakes, cookies, less than perfect cakes, and the occasional healthy snack.  Pear galette looks pretty fancy; it would be lovely at a dinner party or an occasion when you wanted to impress.  The galette was made because I am completely un-fancy and somehow, accidentally, bought a dozen pears for no reason.

Pear Galette | Pale Yellow

Ok, the real reason was I thought I needed them for my juice cleanse, but that was false.  After juicing a few pears and eating a few pears, I still had plenty of pears left.  There has always been a vision in my head of a beautifully glazed fruit tart fresh out of the oven.  Obviously the fruit would be perfectly cut and spiraled out with a golden crispy crust.  Is there anyone else with dessert visions in their head?

Pear Galette | Pale Yellow

Anyway, I translated my vision into a galette, which is really a tart without a tart pan.  For a fancy dessert, it is rather simple to put together.  All you need is a little patience with the dough and some time to arrange the pear slices.  Brush some apricot jam on everything before popping it in the oven, and you’re golden; both literally and figuratively.

Pear Galette | Pale Yellow

The pear galette may not be the pastry of my dreams, but it is a delicious slice of reality.  The crust is sweet and golden; crispy and flaky.  The pears are soft but still toothsome.  Overall, the dessert is sweet without being overly so and light enough for a snack.  My fancy galette was shared with coworkers on a Monday.  Mondays are hard, make something sweet!

Pear Galette | Pale Yellow

One Year Ago – Simple Blueberry Coffee Cake

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Pear Galette
Crust adapted from Martha Stewart’s Pies & Tarts (Pâte Sucrée pg 333)
Yield – 8 servings

1 cup (2 sticks) unsalted butter, frozen
2 1/2 cups flour + more for dusting
1/4 cup sugar
1/4 teaspoon salt
2 large egg yolks
~ 4 tablespoons ice cold water
4 bartlett pears
2 tablespoons lemons juice
1/4 cup apricot jam/jelly

  1. Stick the butter in the freezer for at least an hour.
  2. Whisk together flour, sugar, and salt in a medium mixing bowl.  Grate the butter into the flour mixture and stir with a fork.
  3. Beat the egg yolks together and then stir into the flour mixture.  Stir in the water a little bit at a time until the dough comes together.  After about 2 tablespoons I usually use my hands.
  4. Divide the dough in half and wrap each half tightly in plastic wrap.  You only need one half for this recipe, so freeze one half and refrigerate the other for an hour.
  5. Preheat the oven to 350 ˚F and line a baking sheet with parchment.
  6. Roll out the dough into a rough 14” circle, it doesn’t need to be very exact.
  7. Slice the pears about 1/4” thick and toss with the lemon juice.  Lay the pears in the center of the circle of dough.
  8. Fold the edges (about 1 1/2”) of dough up around the pears.
  9. Melt the apricot jam in the microwave and brush over the pears and crust.
  10. Bake for 40-50 minutes.  Check and turn often.  When the crust is golden brown and the bottom is crispy, it is done.  Let cool on a wire rack.

Pear Galette | Pale Yellow

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May 1, 2013 · 5:00 am

Strawberry Coconut Ice Cream

strawberry coconut ice cream // pale yellow

Strawberry ice cream is one of my bottom choices at an ice cream shop, yet this is my third recipe for some version of strawberry ice cream.  I first made a traditional strawberry ice cream and then a strawberry-beer sorbet.  Like the sorbet, this version is also dairy-free and could be vegan if you replaced the honey with agave nectar, simple syrup, or maple syrup.  Perhaps I never enjoyed strawberry ice cream previously because it didn’t taste good or didn’t have enough fresh, berry flavor.

strawberry coconut ice cream // pale yellow

Or, let’s be real, if you knew me growing up you know I was an extremely picky eater; I probably never ordered strawberry ice cream because I didn’t eat berries until I was in my 20′s.  True story.  Instead of strawberry shortcake, I would have banana.  When presented with fruit salad I would pick out the grapes, but only the red grapes of course.  I don’t know what my problem was, I also didn’t eat melon or stone fruit.  Basically I was an apple, canned pear (no skins), banana, and red grape eater for most of my life.

strawberry coconut ice cream // pale yellow

There are still a few fruits I’ll pick around in a fruit salad like pineapple, raspberries, blackberries, and cherries.  Besides the cherries, I’ll eat the others in smoothies or baked goods, I’m getting better, really!  Maybe there are so many strawberry ice cream recipes because I’m trying to make up for lost time and lost strawberry eating opportunities.  It may have taken me a long time to realize this, but there really is nothing better than a fresh, juicy, summer strawberry.

strawberry coconut ice cream // pale yellow

As far as healthy ice creams go, this one is a keeper.  But let’s get rid of the word healthy and replaces it with a better, more inviting word.  How about raw?  Natural?  Simple?  Guilt-free?  Whatever word you use to describe this ice cream should entice your friends to try some.  This is some tasty ice cream with fresh strawberry flavor and a hint of coconut in the background.  I really enjoyed mixing in the toasted coconut, it provided a lovely crunch.  And besides, it finally feels warm enough here to start eating ice cream all the time!  Happy May.

strawberry coconut ice cream // pale yellow

One Year Ago – Chocolate Peanut Butter Cup Cookies

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Strawberry Coconut Ice Cream
Adapted from Immer WachsenYield – 1 quart
1 quart strawberries, hulled and roughly chopped, about 2 cups
1/3 cup honey
2 cups (about 2 cans) coconut milk (separate the white part from the clear liquid, only use the white part)
2 capfuls whipped cream vodka
toasted, shredded coconut to garnish

  1. Place the bowl of your ice cream maker in the freezer the night before.
  2. Add the strawberries, honey, and coconut milk to a blender.  Blend until smooth.
  3. Add the mixture to the ice cream maker and blend for 20 or so minutes or until firm.
  4. Place in a freezer container and freeze until firm.
  5. Garnish with coconut and strawberries as desired.

strawberry coconut ice cream // pale yellow

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April 29, 2013 · 5:00 am

Nutella Puppy Chow

nutella puppy chow // pale yellow

As a Midwest lady living on the East Coast for six years I have noticed a variety of difference in food cultures.  Here in New York there is a predominant Italian and Jewish influence versus the Midwest with its more German and Polish influences.  For example, I had never heard of a chicken cutlet before moving to Brooklyn and most of my coworkers seem to cook with them several times a week.  I was also unfamiliar with rice balls, garlic knots, rugelach, rainbow cookies, and a fresh deli sandwich on every corner.  Luckily, my culinary education has been a delicious experience.

nutella puppy chow // pale yellow

Despite my lack of familiarity with many of the common foods out here, there are several foods I grew up eating and enjoying that are equally as foreign to the non-Midwesterners.  For example, every Michigan girl knows that cheesy hash-brown casserole accompanies every ham at family parties and potlucks.  I also grew up with stuffed cabbage and kielbasa & sauerkraut.  And let us not forget Fat Tuesday, or Puczki Day as it is known in Metro Detroit!

nutella puppy chow // pale yellow

One such food I pride myself on introducing to my East Coast family is Puppy Chow, also known as muddy buddies.  Muddy buddies is a stupid name and I will use it no longer.  Cereal mixed with butter, peanut butter, and chocolate, then tossed with powdered sugar is a total Midwest comfort food – fatty, easy, and made of pantry staples.  Best of all, one batch makes enough for a crowd, a large crowd.

nutella puppy chow // pale yellow

With the oven out of commission, it was time for some puppy chow, and why make plain puppy chow when you can toss in a jar of nutella?  Obviously the right choice.  The nutella is a great alternative to peanut butter and adds extra chocolaty goodness, the hazelnut flavor comes through the most when the puppy chow is chilled.  I had to keep the puppy chow in the fridge because of my complete lack of control.

nutella puppy chow // pale yellow

Very soon after making the puppy chow I brought it into work and knew none of it could come home with me.  I also had too much for my coworkers and I to eat at lunch, so I shared with my 8th period class.  (They might be my favorite class out of the 5 I teach, but shhhhhhh, teachers aren’t supposed to have favorites…)  When I told the students what it was called they asked it was meant for dogs.  Once I gave the ingredient list they dived in and left me with tables with powdered sugar finger prints!  Go ahead, cross cultural lines, make puppy chow.

nutella puppy chow // pale yellow

One Year Ago – Sweet and Salty Guinness Pie

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Nutella Puppy Chow
Adapted from Lovin’ from the Oven
Yield – 1 gallon (easily feeds 30-40 as a snack)

1 stick (1/2 cup) unsalted butter
1 1/2 cups semisweet chocolate chips
1 cup (13 ounce jar) nutella
1 box (12.8 ounces) rice Chex cereal
2-3 cups powdered sugar

  1. Melt the butter and chocolate chips over low heat on the stove.  Once melted, stir in the nutella.  Mix until combined.
  2. In your largest bowl layer the Chex and chocolate mixture.  Wash your hands really well and then toss the mixture by hand.  This will take several minutes, but keep mixing to gently coat all the cereal without breaking it up into too many pieces.
  3. Add half a cup of powder sugar to a 1-gallon ziploc bag.  Add in a few large spoonfuls of the chocolate covered cereal.  Layer the cereal and powdered sugar.  Use about half the sugar and half the chocolate mix.  Shake the bag and break up the big chunks.  Make sure all the pieces are covered with sugar.  Dump into another bowl.
  4. Repeat with the rest of the cereal.
  5. Store in an airtight container out of reach so you don’t eat it all!

nutella puppy chow // pale yellow

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