Vegetarian

The Juice is Loose!

by Jessica on October 3, 2011

in Juicing, Paleo

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A few weeks ago while working upstairs in the loft, we came across “Fat, Sick and Nearly Dead” on Netflix. We were immediately intrigued by the premise that a man had cured his weight-related health issues with a lifestyle change that involved a 60-day juice fast. That’s no small order.

In the beginning of the film, you meet Joe Cross. He’s 100 pounds overweight (310 lbs), and suffering from an auto-immune disease as the result of his poor health and obesity. Between countless medications, no energy and few answers from his doctors, he felt like he was close to death. With time running out, he turns to the only option he feels he has left, his diet. He gives up junk food and sets out on a 60-day road trip with a juicer and a generator and a goal of regaining his life and health. Along the way, he interviews hundreds of people about food, health issues and longevity.

We’ve been wanting to replace our hand-me-down juicer for some time, but we didn’t even get through the film before jumping in the car and heading to the store to buy a new juicer. As it turned out, every store was completely out of every option in our price range and we went home empty-handed.

A few weeks later, after doing some additional research, we purchased a Breville Juice Fountain Compact. It’s small, a huge selling point as we wanted the function without another massive contraption hugging the edges of our already limited counter space.

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Not knowing what to expect, we were blown away at how fast and efficient juicers are now. Our prior experience has been limited to the older model Neil’s mom gave us last year, and with it, the juice seemingly ended up everywhere from start to finish. This juicer has everything compartmentalized so the juice only ends up in the chute and the pitcher. The rinds, which are nearly bone dry after juicing, collect in the tub around the chute, and can easily be scraped out for compost or rinsed out. Juicing no longer feels like a messy, time consuming chore and now the fun can really begin!

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Our first batch of juice was a simple carrot banana lime and ginger juice. We combined 6-8 carrots (I honestly lost track, I just kept dropping them into the chute), 1 banana, 1 lime and a bit of minced ginger.

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Sweet enough to taste like a treat without being too sugary. It’s frothy too, which is yummy. Neil’s mom loves celery in her juices, so we’re going to try that next. We’d also like to add greens to our juices, so if you have any tips or combinations you’d like us to try, we’d love to hear them!

Have you ever bought something immediately after seeing it on TV or the Web?

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Caprese Pizza

As of late, I feel like our meals are really reflecting our priorities. While good food and fun meals are still important, our desire to squeeze every last minute out of this summer has us making much simpler meals than we typically do. The fourth of July holiday always marks the midpoint of summer in my mind. When I used to work in retail, it was the time the back-to-school stuff slowly started appearing on shelves, fall clothes started arriving and summer stuff goes on 30% markdown. If you’ve been to your local craft store, you might have already noticed that Halloween deco is in full effect. It’s a little sad to think that in a month I’ll be heading back to school, thankfully for my last semester of grad school. It’s all going so fast, so for the time being, meals are quick and easy, and possibly a little redundant (sorry!), but nonetheless delicious. That being said, I have another wonderful pizza to share with you.

This one was totally inspired by a photo I saw on (Never Home)maker. It was a gorgeous photo of a caprese salad, something I’ve been wanting to make for ages. I had all the ingredients, but we were starving and I knew a salad was NOT going to cut it. Pizza-obsessed as always, I threw together a double batch of our favorite thin crust dough and popped half in the freezer and rolled the other out for a fresh herb, mozz, tomato and balsalmic pie.

Ingredients:

For the pizza:1 lb. of dough (we used our thin crust recipe, which will make 2 lbs/2 pizzas)
Flour
white cornmeal
1 cup cherry tomatoes, halved (or 2 small tomatoes, sliced)
15-20 slices of spinach, or a combination of spinach and whole basil leaves.
1 cup mozzarella, sliced into thin pieces Red pepper flakes and/or parmesan cheese
Feta cheese crumbles, if desired

For the sauce:
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup basil, chopped
Salt and pepper to taste

Caprese Pizza

Caprese Pizza

Directions

  1. Place oven rack in the lower middle position and place pizza stone/baking sheet on the rack and preheat oven to 475 degrees F.
  2. For the dough: Follow the preparation/assembly directions for our Perfect Thin and Crispy Pizza Crust. You can opt to freeze or not depending on your time constraints and preferences.
  3. To make the sauce: Mix olive oil, balsalmic vinegar, basil and salt and pepper (if desired) and stir to combine.
  4. Once dough has finished it’s pre-bake (see directions in step 2), spread sauce on dough and top with spinach/basil and mozzarella and tomato slices.
  5. Bake again for 10-12 minutes and cool for 2-3 minutes before slicing. Top with red pepper flakes and or Feta cheese crumbles if desired.

We decided to put a question mark on the end of the recipe title purely because of the spinach. Typically Caprese Salad is made with basil leaves, tomato and freshly sliced mozarella. Traditionally it’s made with a buffalo mozzarella, but we’re in the midwest, and just getting fresh mozz is challenge enough it seems. We toyed with the idea of using basil leaves as a topping, but the thought of a pizza with that much whole basil seemed a little over the top, so we relegated it to the oil-based “sauce” and used fresh spinach as a topping. It still has all the great flavor of basil and the spinach contributed the texture of a leafy green to balance and complement the creamy mozarella and fresh tomatoes. I’d like to say that someday we might get tired of pizza, but I know better. It is without a doubt our desert-island food.

What’s your desert-island food?

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New Veggie Burgers

With all the crazy moving action over the past two weeks, dinnertime around our house(s) has been more or less “well, what do you want to pick up tonight?” Don’t get me wrong, we love a good dinner out, but when it’s every night, it can get more than a little old, and difficult to keep healthy. Since we’re still kind of in kitchen transfer mode, I wanted a quick dinner last night, not a lot of hassle or mess, because we still have enough of that around here as it is. Neil headed off to our local Natural Foods Market in search of dinner and came back with a package of Dr. Praeger’s Veggie Burgers.

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I meant to snap a picture before Neil slapped the cheese on them, but sadly missed my chance.

Veggie burger and Corn and Rice

In the past, Neil and I have never been all that impressed with store-bought veggie burgers. They are all kind of blah. Same flavor, same consistency, and something we usually put up with only because they are fast and easy and not meat. These however, were phenomenal! The flavors were warm, the consistency was solid but tender and juicy. Like meat, but NOT meat. I just have to pass along our recommendation for them, because they far surpass the competition.

PS – These thoughts are our own. Dr. Praeger hasn’t slipped us a shipment of burgers or payment for our kudos.

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Meatless Monday: Curry Ginger Banana Stir Fry

May 2, 2011
Thumbnail image for Meatless Monday: Curry Ginger Banana Stir Fry

You read right, banana stir fry. We were skeptical, but we’re convinced, and we think you’ll love it. Neil has been asking for stir fry for a few weeks and on Saturday, on a whim, pulled out the stir fry noodles and assessed what we had around. Coming up with very little and not wanting [...]

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Eating Fast but not Fast Food

April 19, 2011

We’ve been insanely busy the past two weeks so we’ve been eating a lot of quick dinners. Morningstar “Chik” Patties and homemade baked spicy fries are a go-to staple for us. I like my fries super skinny and “McDonald’s-style,” how about you? Picked up this awesome new bowl on Amazon. We’d been using an ancient [...]

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Baked Falafel and Mujadarra

April 9, 2011

Oh the dilemma of a fixed lens. Just not enough focus area to show you all of this amazing plate at once. In retrospect I should have switched lenses, but I was just so excited to eat that I decided to limit myself to a few shots and then call it good. Little did I [...]

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Spicy Vegetarian Stout Chili

March 30, 2011

I am convinced spring has abandoned us. Seriously, where did it go?! This was not my idea of spring break. This lingering wet and cold weather blegh is seriously zapping all of my energy and optimism. All this week I’ve continually found myself exhausted before I even leave work and ready for bed before 10. [...]

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