Monday, July 21, 2014

Watermelon Pineapple Green Smoothie

Smoothie Tip: You can make a smoothie with any type of blender. Oh course with a high speed blender it takes seconds to make a creamy smoothie. And with your basic kitchen blender it could take a few minutes.

 Watermelon Pineapple Green Smoothie
2 Servings
Ingredients
1 cup water or coconut water
2 kale leaves
2 handfuls baby spinach
1 cup watermelon, frozen, diced
1 cup pineapples, frozen, diced

Method
Place water and fresh vegetables in a blender and process until vegetables are a pulp.
Add the frozen watermelon and pineapples and process on high speed until smooth.

Monday, July 14, 2014

Monday Morning Smoothie - Pineapple Green Delight



Smoothie Tip: Rule of thumb is to blend liquids and frozen product first.  My blender does not cooperate with the rule of thumb.  I have to blend my liquid and fresh vegetables first in order to get a smooth and creamy blend. So do what works best for you blender.


Pineapple Green Delight
2 Servings
Ingredients
1 cup water or coconut water
3 mint leaves
1 sprig cilantro
2 handfuls baby spinach
1 celery stalk with leaves 
1 medium Roma tomato
1 pear, diced, frozen
1 cup pineapples, diced, frozen

Method
Puree water mint, cilantro, spinach, celery and tomato in a blender until liquefied.  Add the frozen pear and pineapples and puree until smooth and creamy.

Friday, July 11, 2014

Sunday Dinner July 13, 2014

On the Menu



Grilled Ginger Maple Chicken

4 Servings

Ingredients

¼ cup soy sauce

¼ cup orange juice

2 tablespoon Grade B maple syrup

2 teaspoons sesame oil

2 tablespoons finely chopped ginger

1 tablespoon minced garlic

½ teaspoon crushed red chili peppers

4 boneless skinless chicken breast halves

Freshly ground pepper



Method

Combine soy sauce, maple syrup orange juice, oil, ginger, garlic and crushed red chili peppers in a zip lock bag.

Add chicken and turn to coat. Chill at least 2 hours or overnight, turning occasionally

Heat grill to medium for indirect heat.  If using charcoal grill, position coals on one half of the grill.

If using gas grill, heat one side to high, the other to low. Lightly oil grill grates.

Remove chicken from marinade, discard marinade. Sprinkle each side of breast with freshly ground black pepper.

Grill chicken 10 minutes over hottest section of the grill turning once.

Move to cooler section of the grill and cook 10 minutes longer or until thermometer inserted into thickest part reads 165 degrees F.



Mexican Corn Salad - Raw

6 Servings

Ingredients

5 ears of corn, shucked

1 small red onion/scallion, diced

1 Roma tomato, diced

1 jalapeno, diced

1 lime juiced

3 tablespoons extra virgin olive oil

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

½ cup cilantro, julienned



Method

For the raw version, cut corn off the cob, rinse and let drain in a colander.
For the cooked version:
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone.

Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Raw/Cooked version:

Toss the kernels in a large bowl with the red onions or scallion, tomato, jalapeno pepper, lime juice, olive oil, salt, and pepper. Just before serving, toss in the fresh cilantro

Taste for seasonings and serve cold or at room temperature. 


 Ange's Field Greens with Watermelon and Feta
4 Servings
Ingredients
1 pound field greens aka spring mix aka mesclun salad
2 cups diced watermelon
4 - 8 ounces feta cheese
   For the dressing
1 orange, juiced - ¼ cup 
1 lemon, juiced - ¼ cup 
½ cup olive oil
½ teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
½ teaspoon red pepper ground, i.e. cayenne 
6 fresh mint leaves, finely chopped
 
Method 
In a medium bowl, whisk together all the dressing ingredients.  Refrigerate at least an hour before using.  Store any excess in a glass bottle 2 - 4 weeks.
In a large bowl, toss together the salad greens, watermelon and feta cheese.  Add dressing just before serving.

Minty Watermelon Water
Yields ½ gallon
Ingredients 
64 ounces water
1 sprig fresh mint
3 watermelon wedges
Place all ingredients in a glass jar with a lid.  Refrigerate for at least an hour before drinking.  Refill container three time or when flavor fades before discarding ingredients. 

Wednesday, July 9, 2014

New Age Weight Lost Tip #23

DRINK MORE WATER

Mom
Back in my day, I had two drinks of choice.  Coffee and Beer.  Water was reserved for baths and about 3 gulps to take my vitamins. 
Angelique
My drinks were Kool-Aid, Nehi grape soda and chocolate milk.  In the New Age we recognize that water is important for way more than hydration.  That’s why 
New Age Weight Loss Tip #23 is DRINK MORE WATER!
Mom
A glass of water 30 minutes before a meal can help you feel full quicker and means you’ll eat less.
Angelique
Whenever you’re feeling hungry, try a glass of water first because it may not be hunger after all.
Mom  
DRINK MORE WATER and that means you’re not drinking coffee or beer or Kool-Aid or soda and that means you’re getting Zero calories.
Angelique   
Now before you hit us with the comment, but my soda has zero calories.  Your soda also has zero nutritional benefits and we have no idea what’s in soda.
Mom 
60% of your body is water, so you need water for survival.  Water cleans the body and It keeps all the systems flowing smoothly.
Angelique
And if you hate water like mom, just throw in some fresh mint and lemon.  Some cucumber and celery.  Some grapefruit and orange slices or any fresh herb/fruit you like that will help you drink more water.
Mom 
Dr. Oz has a great infused water recipe that actually helps lose weight, but I just make my own.
Angelique
Bottom line – DRINK MORE WATER and watch it work its magic.
Mom
I would like to share with you the water recipes that actually make me Drink More Water!

Soulful Drinking
 Strawberry Orange Mint
Yields ½ gallon
Ingredients 
64 ounces water
2 sprig fresh mint
3 ripe strawberries, halved
2 slices orange
Place all ingredients in a glass jar with a lid.  Refrigerate for at least an hour before drinking.  Refill container three time or when strawberries loose their color then discarding ingredients.

Minty Watermelon
Yields ½ gallon
Ingredients 
64 ounces water
1 sprig fresh mint
3 watermelon wedges
Place all ingredients in a glass jar with a lid.  Refrigerate for at least an hour before drinking.  Refill container three time or when flavor fades before discarding ingredients.


Monday, July 7, 2014

Food Safety for Warmer Weather

 
In warm-weather months, many of us love to get outside for picnics, barbecues and of course delicious foods.  But high temperatures raise your chance of getting sick from things you eat.

It can be hard to keep foods safe to eat during warmer weather. If you’re eating or preparing foods outside, you may have trouble finding places to wash your hands, keep foods cold, or cook at the proper temperature—all of which are important to prevent foodborne illness.

Each year, about 1 in 6 Americans get sick from tainted foods. Most foodborne illnesses arise suddenly and last only a short time. But food poisoning sometimes leads to more serious problems. Foodborne diseases kill about 3,000 people nationwide each year. Infants, older people, and those with compromised immune systems are especially at risk.

Several types of bacteria can also cause food poisoning. Some foods you buy—such as raw meat or fruits and vegetables—may already contain bacteria that you need to wash off or cook to destroy. Bacteria can also thrive in certain foods if not stored properly.

Many people know the symptoms of food poisoning: vomiting, diarrhea, abdominal pain, fever, or chills. The sickness may be mild or severe. It may last from a few hours to several days. 


Prevent Food Poisoning
  • Wash your hands for at least 20 seconds with soapy water before and after handling food and after using the bathroom.
  • Wash fruits and vegetables.
  • Avoid undercooked seafood, meats, and eggs. For safe cooking temperature, see Foodsafety.gov.
  • Keep raw meat, poultry, seafood, and their juices away from other foods.
  • Keep hot foods hot and cold foods cold. Promptly refrigerate foods that can spoil.
  • Use only pasteurized dairy foods, including pasteurized eggs and egg products.

Get further details at Foodsafety.gov.

NewAgesoulFood Grilling 101:
Some of our favorite grilled foods: 


Thursday, July 3, 2014

Mixed Kale and Golden Beet Salad



 
Mixed Kale and Golden Beet Salad
4 Servings
Ingredients
6 purple kale leaves
4 curly kale leaves
2 golden beets, grated
1 medium carrot, grated
1 celery stalk, sliced thin
2 scallions, sliced on the bias
1 small cucumber, sliced
3 tablespoons cranberries, dried
¼ cup walnut pieces
1 lemon, juiced
3 tablespoons extra virgin olive oil
½ teaspoon sea salt
freshly ground black pepper
½ teaspoon granulated garlic

Method
Wash kale and shake off excess water. With stems still in tack, stack leaves on top of each other.
Starting at the end where the leaves are, cut ¼ inch slices through the bunch of the leaves. 
As the stems get larger towards the ends, make even thinner slices. 
Continue cutting in this manner until you reach the end of the leaves.
Place all the prepared vegetables fruit and nuts in a large bowl and toss with lemon juice, olive oil, salt, pepper and granulated garlic.

Italian Roasted Chicken & Potatoes



Italian Roasted Chicken & Potatoes
8 Servings
Ingredients
3 pounds bone-in chicken parts
2 pounds potatoes, cut into 1- inch cubes
1 medium onion, cut into 1- inch cubes
1 medium red bell pepper, cut into 1- inch cubes
2 tablespoons olive oil
1 teaspoon rosemary
1 teaspoon oregano
1 teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon thyme
½ teaspoon basil

Method
Note: for a healthier version remove the skin.
Preheat oven to 425°F. Toss chicken, potatoes, onion and bell pepper with oil in large bowl.
Sprinkle with the seasonings and toss to coat well.
Let marinate in refrigerator at least 2 hours.  Remove and bring to room temperature before placing in oven.
Arrange chicken and vegetables in single layer on a foil lined large cookie sheet wiped down lightly with oil.
Roast 30 minutes. Turn chicken and stir vegetables. Roast 15 minutes longer or until chicken is cooked through and vegetables are tender.

To hot to put on the oven, no problem, this same recipe can be cooked on the grill.