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Juice Cleanses by JucieLandAustin

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[Jane Grok note:  I do not agree with some of the ingredients such as flax oil(polyunsaturated fat), wheatgrass, and quinoa.]

Level One Juice Cleanse – Excellent for 1st time cleansers and active people

  • 32 oz Unicorn Blood
    Watermelon, Beet, Celery, Ginger, Spinach
  • 16 oz   Tri Pinnacle
    Coconut Water, Avocado, Spinach, Kale
  • 32 oz The Fountain
    Carrot, Ginger, Beet, Kale, Spinach, Parsley, Celery, Wheatgrass
  • 16 oz Ninja Bachelor Party
    Pineapple, Jalapeño, Celery, Kale, Spinach, Parsley, Salt
Beets have long been thought the reason behind Russian longevity. Their betalains help protect against heart disease, birth defects, and certain cancers—especially colon cancer. Ginger soothes the digestive tract and, along with watermelon, has anti-inflammatory properties that relieve rheumatoid arthritis. Celery just does about everything, including lowering blood pressure and decreasing stress hormones.
The Tri-Pinnacle is more of a blended drink with organic leafy greens and fresh avocado. The healthy fats soften the skin and provide extra energy, and combines with the fiber to help clean the colon and stabilize some of the detoxification symptoms.

Level Two Juice Cleanse – Promotes optimal liver function and reduces inflammation

  • 32 oz Liver Detox
    Carrot, Apple, Beet, Grapefruit, Flax Oil
  • 32 oz TigerLilly
    Cucumber, Celery, Kale, Spinach, Parsley, Wheatgrass
  • 16 oz Tree of Life
    Carrot, Turmeric, Coconut, Ginger, Lime, Cayenne, Beet
  • 16 oz Cold Shower
    Cucumber, Mint, Parsley, Watermelon, Lime, Salt

Ingredients like grapefruit and apple lower your LDL (“bad cholesterol”) levels, and beets and carrots are essential detoxifiers. While your liver is taking it easy from it’s day-to-day rigors, Omega-3-rich flaxseed oil in the Liver Detox blend gives it some TLC. Turmeric and ginger both have potent anti-inflammatory properties, and high doses like those found in these juices helps to reduce inflammation.

A whole quart of the Tigerlily ensures you are getting enough blood-healthy chlorophyll and minerals. It is a middle of the road cleanse and is perfect for someone who has completed 5-10 days of the #1 cleanse, or several short duration cleanses of three days or less. It is also great for cleansers who desire to maintain a workout routine for the duration of their cleanse.

Level Three Juice Cleanse – This is not your 1st juice cleanse rodeo

  • 32 oz CocoLilly
    Parsley, Spinach, Kale, Celery, Spinach, Cucumber and Coconut Water
  • 32 oz TigerLilly
    Cucumber, Celery, Kale, Spinach, Parsley, Wheatgrass
  • 32 oz Fountain
    Carrot, Ginger, Beet, Kale, Spinach, Parsley, Celery, Wheatgrass

This cleanse is composed entirely of vegetable juice, with just a little coconut water for it’s mild sweetness, B-vitamins and electrolytes. It’s lower in sugars and calories than our other cleanses, completely devoid of fruit, and high in chlorophyll. Fewer calories and more greens generally make for deeper cleansing, and without prior experience some people might find the detoxification symptoms overwhelming.

This cleanse is designed for people who have done several previous cleanses and are ready to take it further, or people who are inactive to lightly active and weigh less than 125 lbs.

 

Greelight Cleanse – Highly alkalizing, mineralizing, low sugar and amino acid rich package

  • 64 oz Cocolily
    parsley, spinach, kale, celery, spinach, cucumber and coconut water
  • 32 oz Raw Green Protein Nut Milk
    Activated almond and macadamia nuts, hemp seed, raw agave nectar, spirulina, vanilla and pink himalayan sea salt

Does just the thought of sugar…even natural fruit and vegetable sugar… give you a headache? Or want a fresh, new way of fitting greens into your diet? Then try our veggie-packed Greenlight Cleanse:

The Cocolily blend provides alkalizing hydration, minerals, enzymes and plenty of chlorophyl – which provides the basic material for building healthy red blood cells, and boosts the blood’s oxygen carrying capacity for greater energy.

That’s followed up with the Green Protein Nut Milk, made from activated nuts (soaked in water initiating the sprouting process and making them even more nutritional and digestible). Throw in some spirulina for some easy-to-absorb amino acids, high GLA fatty acid content, and antioxidants. These healthy fats, proteins and superfoods provide the energy you’ll need and the pure nutrition you want.

Day Spa Cleanse – Easy “starter” juice cleanse and a vegan salad included

  • 64 oz Spicy Detox Lemonade
    lemon, maple syrup, cayenne, and filtered water
  • 32 oz The Fountain
    carrot, celery, beet, ginger, kale, parsley, spinach and wheatgrass
  • 1 vegan, gluten-free quinoa salad 
    Yep, real food!
  • That’s 3 quarts of fresh juice plus a salad per day!

You had fun and relaxed your mind this weekend, now it’s your body’s turn with an easy to do Day Spa Cleanse. This is a great cleanse if you are looking to really clean up your act for a day or three, rather than commit to a traditional juice cleanse. The juice of the Spicy Detox Lemonade stimulates hydrochloric acid production and has an alkalizing effect on the body, while the cayenne raises your metabolism, and thins and purifies the blood. Both ingredients help break up mucous – often a by-product of an unhealthy lifestyle – which clogs our sinuses, intestines and colons. The Fountain provides all the vitamins, minerals and enzymes of an entire days worth of vegetables and herbs. And we put an exclamation point on that cleanse with a satisfying high-protein quinoa salad.

http://www.juicelandaustin.com/ Thanks to Juice Land Austin for these cleanse recipes!


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Avocado Deviled Eggs with Bacon

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Ingredients
(Makes 24 pieces)
12 eggs, hard-boiled and peeled
2 ripe avocados
1 garlic clove, crushed
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon lemon juice
1 teaspoon mustard (optional)
6 pieces of bacon

Directions
Cook bacon in a pan on medium heat until crisp. Drain on paper towel and set aside. Cut each hard boiled egg in half and carefully remove the yolks.

In a mixing bowl, mash 6 full yolks with the avocado, garlic, olive oil, paprika, lemon juice and mustard. don’t use all of the yolks because the avocado will make it rich enough. It should be a creamy consistency after you fully mix the ingredients. Take your cooled bacon and finely chop into small pieces and add to mixture. Stir together.

Spoon each egg half with mixture. Sprinkle paprika on each egg.

Thanks to: http://crossfitnarrewarren.com.au/avocado-deviled-eggs-bacon-bacon/


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Paleo Ice Cream: French Vanilla, Pralines and Cream, Maple Walnut, & more!

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French Vanilla Ice cream

Ingredients :

–  3 egg yolks
–  16 ounces of heavy cream or canned coconut milk
–  1/2 a cup of maple syrup, honey or coconut sugar
–  1 teaspoon vanilla

Directions :

–  Combine all the ingredients in a medium saucepan and bring to a low boil while whisking constantly.  You don’t want any lumps
–  Remove from the heat and let cool, then strain into a medium mixing bowl, cover with a lid or plastic wrap, and chill in the fridge for at least 2 hours.
–  Pour the cooked custard into an ice cream maker and run following directions.
–  Put the finished ice cream into a container and store in your freezer.

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Once you have your basic ice cream, you can make lots of variations such as :

ice cream praline

Pralines and Cream

While your ice cream is making, saute a cup of chopped pecans in a skillet with a teaspoon of butter.  When they are toasted, remove the nuts, then add 2 tablespoons of butter and 2 tablespoons of your sweetener of choice to the pan and heat a few minutes more to make a caramel sauce. Add back the nuts and mix until well coated, then pour onto a plate and leave to cool. The sauce will thicken slightly. Once your ice cream is made, mix in the nuts and the sauce, put into a container, and store in your freezer.

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ice cream mint

Chocolate Mint

Add a few drops of mint extract and a few drops of green food coloring (optional) to the cooked custard base before freezing.  When your ice cream is made, mix in a cup of chopped dark chocolate, put into a container, and store in your freezer. [Jane Grok note: I strongly advise against using any artificial food colorings, as they are all toxic & damaging to humans.]
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ice cream choc

Double Chocolate

Add 2 tablespoons of cocoa to the ingredients when you make your custard base.  Follow the directions above.  When your ice cream is made, mix in a cup of chopped dark chocolate, put into a container, and store in your freezer.
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ice cream maple

Maple Walnut

 Use maple syrup as your sweetener and add a tablespoon of maple extract to your custard base.  Follow the directions for Pralines and Cream, but use chopped walnuts instead of pecans.
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Chocolate Sundae

choc ice cream

One of the best ways to serve your french vanilla ice cream is with chocolate. Melt some dark chocolate in the microwave and pour this over your ice cream.  This will form a hard coating like the kind you get on Dairy Queen dipped cones, but much tastier.

This is, of course, incredibly rich, and not the sort of thing you want to eat more than a couple of times a year.  But when you really want to indulge, it’s much, much better for you than anything you can buy.

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ice cream straw

Basic Fruit Ice cream

3 cups of chopped fresh fruit
3 1/4 cups of heavy cream or 2 – 14 oz cans of coconut milk
1/2 cup of maple syrup, honey or coconut sugar (more or less to taste)
1 teaspoon of vanilla

Put all the ingredients into your blender or processor and process until pureed.  Taste to make sure the sweetness is right, then pour the mixture into your ice cream machine and freeze according to the instructions.

The variations on this are endless.

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Peach Melba

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Once you have peach ice cream in your freezer,  you are just a few steps away from having a great summer dessert – Peach Melba.  To make this – slice a peach, top with peach ice cream, and then top that with a raspberry puree which you can make by processing a cup of raspberries in your blender.
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Coconut Pistachio & Vanilla Ice Cream

 Ingredients
– 400 ml(about 1 3/4 cup) coconut milk
– 1 vanilla pod
– 2 egg yolks
– 1-2 tbsp honey
– 1 tbsp colza oil
– a pinch of salt
– 4-5 tbsp or 25 g of pistachio nuts (shelled and unsalted)As in my previous recipes, I reduced the coconut milk to half the volume by simmering it for approximately 1 1/2 hour with the vanilla seeds and the vanilla pod.

Add the salt, honey, egg yolks, colza oil and give it a good whisk. Now you have a fat and smooth mixture that should make a very tasty ice cream! Let the mixture cool in the fridge for a couple of hours.

Chop the pistachios in a mixer and roast them in a dry frying pan. Be careful not to burn them.

Run the ice cream mixture in the ice cream maker and add the pistachios halfway through.

Serve with a bunch of pistachios and enjoy!

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icecreammaybe

Easiest Paleo “Ice Cream”

A 3 ingredient ice cream. You won’t know what hit ya! Anyone can make this and it’s a pretty darn good (and cheap!) switch-a-roo for store bought coconut ice cream or the likes.

Ingredients

  • 3 bananas*
  • 1/2 c coconut milk
  • 1 t vanilla extract

Method

Remove the peels from the bananas and discard. Place the bananas in plastic wrap and stick in the freezer for at least 5 hours. Once they’re hard all the way through, you’re ready to start making the “ice cream.”

Take out your food processor and toss in the frozen bananas, coconut milk and vanilla extract. Blend until everything is smooth. Done!

Either eat immediately or stick it in a covered dish and freeze it. Take the ice cream out of the freezer about 20 minutes before you’re ready to eat. It can get pretty hard in the freezer.

Thanks to: http://www.health-bent.com/treats/easiest-paleo-ice-cream

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Chocolate Coconut Ice Cream

Recipe Source: A Couple Cooks (adapted)
What You Need

14-ounce can full-fat coconut milk (refrigerate before using if possible–I didn’t do this and it was fine)
14-ounce can light coconut milk (I actually just used 2 cans of full fat coconut milk and my ice cream was super creamy!)
½ cup honey
⅔ cup cocoa powder
¼ teaspoon cinnamon (I omitted this as I wanted plain chocolate ice cream, but I think I’m definitely going to add it next time!)
Pinch kosher salt

What To Do
  1. In a medium bowl, whisk together 2 cans coconut milk and ½ cup honey. Whisk in ⅓ cup cocoa powder until it is fully integrated (it will take about one minute to mix in). Then mix in the remaining ⅓. Add ¼ teaspoon cinnamon and a pinch of kosher salt.
  2. Freeze the mixture in an ice cream maker (it helps if the mixture is cold before freezing; as noted above, we keep cans of coconut milk in the refrigerator so they are already cold). Or, make it without the machine(Jane’s note: I didn’t chill my mixture before and it was fine–I did mix it in my ice cream maker for about 20 minutes until it was the consistency of soft serve)
  3. You can eat the ice cream right away for a soft serve texture, or freeze it for about 2 hours for a harder texture. (I froze mine for a few hours and it firmed up but retained a really fluffy texture!) Enjoy!

Thanks to: http://inthepinkandgreen.blogspot.com/2013/02/paleo-chocolate-ice-cream.html

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Slightly-Sweet-Salty-Frozen-Custard-from-PaleoParents

Slightly Sweet & Salty Frozen Custard also known as “Healthiest Ice Cream EVER”

Ingredients for Frozen Custard

1 medium butternut squash (will need 2 cups cooked)
1/2 T salt
a few tablespoons coconut oil

13.5 oz can full fat coconut milk
2 pastured egg yolks
1 T vanilla
1 t cardamom extract (if you don’t have it, use almond extract)
1 t ground cinnamon

Instructions

  1. Roast your butternut squash, using the coconut oil and salt. Usually we use the Elana method; however, for this recipe – to increase the caramelization of the natural sugars of the squash – we recommend cubing your squash into 1″ pieces, lathering it in coconut oil, tossing with salt and roasting it at high heat until soft, brown, bubbly and delicious.
  2. Scoop from inside skin if you didn’t separate the flesh already. Then, let your roasted squash cool. Listen. Patience, young grasshopper. We actually let ours cool overnight – but it will be ready when the squash meat is cold. It will stick to your ice cream maker and ruin the whole batch if you try to put warm anything in there!
  3. Combine 2 packed cups of the now cold roasted squash (should have some moisture) and the remaining ingredients until smooth (we suggest a food processor to get it super smooth, but use whatever you have).
  4. Put the mixture in an ice cream maker and watch for it to stiffen – ours took about 7 minutes.
  5. Freeze ice cream to firm up, 3-5 hours is usually ideal. If it stays in longer, simply let it sit at room temperature for about 15 minutes prior to serving to “soften” it up.
  6. Top with Sweet & Salty Sugarless Snack Mix (below). This is really kind of a must – skip the almonds if you can’t do nuts – but you have to have the salty crunch to fully appreciate the creamy ice cream.

Sweet & Salty Sugarless Snack Mix
this recipe is inspired by one of our favorite recipes of all time, Caramelized Coconut Chips by The Clothes Make the Girl as featured in Well Fed

Ingredients

1/4 C coconut chips
1/4 C almond slivers
1 t salt
1 t ground cinnamon
1/2 t ground nutmeg (fresh preferred)

Instructions

1. Combine coconut chips and almonds in a pan (clean stainless steel preferred) over medium high heat, stirring often, until the fragrance of the nuts and coconut come out and a light brown color develops.

2. Toss in a bowl with remaining ingredients.

3. Serve on top of ice cream or snack on it obsessively. Store in an air tight container for a LONG time, although best served fresh.

Thanks to: http://paleoparents.com/featured/the-healthiest-ice-cream-ever/

Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker Cuisinart ICE-21 Frozen Yogurt, Ice Cream and Sorbet Maker, Redccoorgmilk


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Coconut Almond Bark

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Yield: 9×13 giant mass of coconut bark

Servings: 16

Ingredients

Directions

  1. Line a 9×13 cookie pan with parchment paper and set aside.
  2. heat 2 tsp coconut oil in a cast iron pan on medium heat. Add almond slivers and pecans. Reduce heat to medium-low and toast for 2-3 minutes, rotating frequently (about every 20 seconds) to prevent from burning. Remove from heat and sprinkle with Himalayan rock salt. Set aside.
  3. Melt the coconut butter with coconut oil in a double broiler or in a large metal bowl over top a saucepan filled with water to touch the bottom of the bowl.
  4. Add extracts, roasted pecans and almonds. Mix well.
  5. Drop onto prepared cookie sheet and spread the mixture into a thin layer.
  6. Press the shredded coconut onto the top.
  7. Place the cookie sheet in the fridge for 15 minutes or so. Remove and break into random pieces.

http://www.healthfulpursuit.com/2011/12/sugar-free-coconut-almond-bark/

Similar recipes:

http://www.unrefinedkitchen.com/2013/04/04/almond-butter-coconut-bark-coconut-almond-bark/

http://paleomagonline.com/almond-butter-bark/


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Orange Manius

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This simple recipe is easy to make and incredibly refreshing on a hot summer day.

Ingredients

  • 2 cups orange juice
  • 1/2 cup canned coconut milk
  • 2 TBSP honey
  • 1 TBSP vanilla
  • Ice cubes (as many or few as you like.  A few will give you a thin drink; a lot will give you an icy/slushy drink)

Process

  1. Add all ingredients to blender.
  2. Blend until smooth.

Makes 4 cups.

Thanks to: http://paleomagonline.com/orange-manius/


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Paleo Cheesecake with a Raspberry Compote

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On the preparation:

      Do not skip soaking the raw cashews in water. Soaking increases your body’s absorption of the vitamins & minerals, and neutralizes enzyme inhibitors naturally present in raw nuts and seeds.. Soak them for at least 4 hours, if not overnight. A blender works best for the filling (made it creamier), and food processor for the crust. Also, don’t substitute the coconut oil for any other oil, as it is solid at room temperature, and therefore helps the cheesecake stay firm.

For the crust:

1/2 cup raw pecans (pecans don’t require soaking)
a little more than 1/2 cup soft pitted dates
1/4 cup raw flaked coconut
tiniest pinch of sea salt

For the filling:

3 1/2 cups raw cashews (soaked & drained)
2/3 cup agave nectar
2/3 cup extra virgin coconut oil
2/3 cup fresh lemon juice
2 teaspoons vanilla extract or 2 vanilla beans, scraped

Directions:

Begin by soaking the nuts. After they’ve finished soaking, prepare the crust. In the bowl of a food processor, chop the dates, nuts, coconut and sea salt. Process until it holds together when you press it between two of your fingers. Set aside. Begin the filling by slightly warming the coconut oil in a bowl of warm water (it melts at 77 degrees). Add the cashews, coconut oil, agave, lemon juice and vanilla into the pitcher of a blender, and blend well (until completely smooth). Blend a little more, just to be safe.

Press the crust evenly into the bottom of an 8-inch spring form pan (don’t go up the sides). Pour the filling on top and freeze for 4 hours, or over night. To serve, let the cheesecake thaw for about 30 minutes, and cut into small slivers.

Raspberry Compote:

1/2 cup of raspberries
1/4 cup of water
1 tsp of raw honey
1/2 tsp. of vanilla extract
a dash of almond milk (or you could use coconut milk)

I put all of the ingredients together in a bowl and used a hand mixer until blended. Then drizzle desired amount over your slice of cheesecake.

Author’s notes on the recipe:

        Good luck finding an 8″ spring form pan. I went to 5 stores trying to find one, I do not lie. I finally found a set of 3 (for only $14.99, score!) at Bed Bath and Beyond that came with 8 1/2, 9 1/2 and 10 1/2. The 8 1/2 worked fine. GO EASY on the lemon juice! I would probably use half of what was recommended and go from there, tasting the “batter” as you go. Unless you want lemon cheesecake. Then you’re set. I would also probably add some almond butter to the crust to give it a little more flavor and make it creamier. The agave nectar worked nice, it was so subtle and didn’t compromise the texture or flavor. I would also recommend thawing for an hour, it was still frozen solid after 45 min. Maybe I just have a hardcore freezer?

Thanks to: http://cleaneatingwithadirtymind.com/2013/02/14/are-you-there-dessert-its-me-paleo/