JaneGrok

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A fail post…don’t ever, ever, ever mix these things together…

99% of the time, I can toss a smoothie together and it tastes great. Once in awhile I make something gross and this is one of those times! This thing tastes like sour grass! This is what I used: bok choy, baby kale, pineapple, a tomato, and a squeeze of real lemon. Greens + citrus (in this case) did not = delicious. It looks like something from a horror movie:

badsmoothie

On a side note, try cooking bok choy or kale (they taste similar) with mushrooms + meat (chicken, beef, etc). <<< tastes great!

If you make a smoothie with citrus fruit or berries, it’s always a good idea to use a banana to neutralize the strong flavors.


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Best sources of calcium

bok-choy-recipes-alamy-590x412

Vegetables

Bok choy (cooked) – 330 mg

Kale – 180mg

Spinach (cooked) – 250 mg

Collard greens (cooked) – 260 mg

Mustard greens (cooked) – 100 mg

Turnip greens (cooked) – 200 mg

Swiss chard (cooked) – 100 mg

Seaweed (Wakame) – 120mg

Okra – 130 mg

Broccoli – 45 mg

Artichoke – 55 mg

Celery – 40 mg

Leeks – 55 mg

Nuts

Almonds (1/4 cup) – 95 mg

Brazil nuts (1/4 cup) – 55 mg

Hazelnuts (1/4 cup) – 55 mg

Fruit (per cup)

Figs (dried) – 300 mg

Apricots (dried) – 75mg

Kiwi – 60mg

Rhubarb (cooked) – 350 mg

Orange – 70 mg

Prunes – 75 mg

Blackberries – 40 mg

dairyfWhy isn’t milk on this list? Because humans shouldn’t drink it beyond infancy. It has been linked to breast cancer, colon cancer, diabetes, heartburn, hormone problems, it pulls calcium(ironic, right?) and water from your body,  etc. Most humans stop producing lactase (needed to digest milk) by the age of 12-24 months, the rest stop producing lactase by the age of 5 or so. If someone beyond this age is still producing lactase and consuming milk with no issues, it’s highly likely that they have a specific European gene mutation. Cow’s milk is full of pus, antibiotics, hormones, etc…

http://www.healthyalterego.com/index.php/2009/09/is-milk-good-for-kids-or-anyone-else/

http://www.ejnet.org/bgh/nogood.html

http://www.healthyalterego.com/index.php/2011/06/why-it-is-weird-for-adults-to-drink-milk/

http://www.merckmanuals.com/vet/reproductive_system/mastitis_in_large_animals/mastitis_in_cattle.html?qt=Mastitis%20in%20Cattle&alt=sh

http://www.globalhealingcenter.com/natural-health/dangers-of-cows-milk/

http://www.stevecarper.com/li/ten_top_questions.htm


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Michelob ULTRA Light Cider Beer – Gluten Free

beer

My favorite beverage is Smirnoff No. 21 with some citrus such as oranges or limes, but I’ve cut way back on it – to once every two months or so. I’ve kept my eye out for a lighter alternative. I recently discovered Michelob Cider. I’m not a huge beer fan, but this stuff is light and delicious. It’s 4% and tastes even better than a cold corona or bud light lime. I’ve been seeing it in more & more gas stations, Brookshires, HEBs….. If you want to indulge a little, but not go crazy, you should try a 6pk. Enjoy! 🙂

michelob_ultra_light_cider


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Acid & Alkaline pH Quick Reference Food Chart

alk_chart

Are you trying to go more alkaline or more acidic? Here is a handy, general guide to alkaline and acid foods:

ALKALINE FOODS ACIDIC FOODS
ALKALIZING VEGETABLES
AlfalfaBarley Grass

Beet Greens

Beets

Broccoli

Cabbage

Carrot

Cauliflower

Celery

Chard Greens

Chlorella

Collard Greens

Cucumber

Dandelions

Dulce

Edible Flowers

Eggplant

Fermented Veggies

Garlic

Green Beans

Green Peas

Kale

Kohlrabi

Lettuce

Mushrooms

Mustard Greens

Nightshade Veggies

Onions

Parsnips (high glycemic)

Peas

Peppers

Pumpkin

Radishes

Rutabaga

Sea Veggies

Spinach, green

Spirulina

Sprouts

Sweet Potatoes

Tomatoes

Watercress

Wheat Grass

Wild Greens

ALKALIZING ORIENTAL VEGETABLES

Daikon

Dandelion Root

Kombu

Maitake

Nori

Reishi

Shitake

Umeboshi

Wakame

ALKALIZING FRUITS

Apple

Apricot

Avocado

Banana (high glycemic)

Berries

Blackberries

Cantaloupe

Cherries, sour

Coconut, fresh

Currants

Dates, dried

Figs, dried

Grapes

Grapefruit

Honeydew Melon

Lemon

Lime

Muskmelons

Nectarine

Orange

Peach

Pear

Pineapple

Raisins

Raspberries

Rhubarb

Strawberries

Tangerine

Tomato

Tropical Fruits

Umeboshi Plums

Watermelon

ALKALIZING PROTEIN

Almonds

Chestnuts

Millet

Tempeh (fermented)

Tofu (fermented)

Whey Protein Powder

ALKALIZING SWEETENERS

Stevia

ALKALIZING SPICES & SEASONINGS

Chili Pepper

Cinnamon

Curry

Ginger

Herbs (all)

Miso

Mustard

Sea Salt

Tamari

ALKALIZING OTHER

Alkaline Antioxidant Water

Apple Cider Vinegar

Bee Pollen

Fresh Fruit Juice

Green Juices

Lecithin Granules

Mineral Water

Molasses, blackstrap

Fermented Vegetables

Probiotic Cultures

Soured Dairy Products

Veggie Juices

ALKALIZING MINERALS

Calcium: pH 12

Cesium: pH 14

Magnesium: pH 9

Potassium: pH 14

Sodium: pH 14

Although it might seem that citrus fruits would have an acidifying effect on the body, the citric acid they contain actually has an alkalinizing effect in the system.Note that a food’s acid or alkaline forming tendency in the body has nothing to do with the actual pH of the food itself. For example, lemons are very acidic, however the end products they produce after digestion and assimilation are very alkaline so, lemons are alkaline forming in the body. Likewise, meat will test alkaline before digestion, but it leaves very acidic residue in the body so, like nearly all animal products, meat is very acid forming.

ACIDIFYING VEGETABLES
CornLentils

Olives

Winter Squash

ACIDIFYING FRUITS

Blueberries

Canned or Glazed Fruits

Cranberries

Currants

Plums**

Prunes**

ACIDIFYING GRAINS, GRAIN PRODUCTS

Bread

Corn

Cornstarch

Flour, wheat

Flour, white

Hemp Seed Flour

Kamut

Oatmeal

Oats (rolled)

Quinoa

Rice (all)

Rice Cakes

Rye

Spelt

Wheat Germ

Wheat

ACIDIFYING BEANS & LEGUMES

Almond Milk

Black Beans

Chick Peas

Green Peas

Kidney Beans

Lentils

Pinto Beans

Red Beans

Rice Milk

Soy Beans

Soy Milk

White Beans

ACIDIFYING DAIRY

Butter

Cheese

Cheese, Processed

Ice Cream

Ice Milk

ACIDIFYING NUTS & BUTTERS

Cashews

Legumes

Peanut Butter

Peanuts

Pecans

Tahini

Walnuts

ACIDIFYING ANIMAL PROTEIN

Bacon

Beef

Carp

Clams

Cod

Corned Beef

Fish

Haddock

Lamb

Lobster

Mussels

Organ Meats

Oyster

Pike

Pork

Rabbit

Salmon

Sardines

Sausage

Scallops

Shellfish

Shrimp

Tuna

Turkey

Veal

Venison

ACIDIFYING FATS & OILS

Avacado Oil

Butter

Canola Oil

Corn Oil

Flax Oil

Hemp Seed Oil

Lard

Olive Oil

Safflower Oil

Sesame Oil

Sunflower Oil

ACIDIFYING SWEETENERS

Carob

Corn Syrup

Sugar

ACIDIFYING ALCOHOL

Beer

Hard Liquor

Spirits

Wine

ACIDIFYING OTHER FOODS

Catsup

Cocoa

Coffee

Mustard

Pepper

Soft Drinks

Vinegar

ACIDIFYING DRUGS & CHEMICALS

Aspirin

Chemicals

Drugs, Medicinal

Drugs, Psychedelic

Herbicides

Pesticides

Tobacco

ACIDIFYING JUNK FOOD

Beer: pH 2.5

Coca-Cola: pH 2

Coffee: pH 4

** These foods leave an alkaline ash but have an acidifying effect on the body.

UNKNOWN:There are several versions of the Acidic and Alkaline Food chart to be found in different places and on the Internet.  The following foods are sometimes attributed to the Acidic side of the chart and sometimes to the Alkaline side.
Brazil NutsBrussel SproutsBuckwheat

Cashews

Chicken

Corn

Cottage Cheese

Eggs

Flax Seeds

Green Tea

Herbal Tea

Honey

Kombucha

Lima Beans

Maple SyrupMilkNuts

Organic Milk (unpasteurized)

Potatoes, white

Pumpkin Seeds

Quinoa

Sauerkraut

Soy Products

Sprouted Seeds

Squashes

Sunflower Seeds

Tomatoes

Yogurt

Here’s a chart that ranks foods from most alkaline to most acidic:
 Ranked Foods: Alkaline  to  Acidic
Extremely Alkaline Lemons, watermelon.
Alkaline Forming Cantaloupe, cayenne celery, dates, figs, kelp, limes, mango, melons, papaya, parsley, seaweeds, seedless grapes (sweet), watercress.Asparagus, fruit juices, grapes (sweet), kiwifruit, passionfruit, pears (sweet), pineapple, raisins, umeboshi plums, and vegetable juices.
Moderately Alkaline Apples (sweet), alfalfa sprouts, apricots, avocados, bananas (ripe), currants, dates, figs (fresh), garlic, grapefruit, grapes (less sweet), guavas, herbs (leafy green), lettuce (leafy green), nectarine, peaches (sweet), pears (less sweet), peas (fresh, sweet), pumpkin (sweet), sea salt (vegetable).Apples (sour), beans (fresh, green), beets, bell peppers, broccoli, cabbage, carob, cauliflower, ginger (fresh), grapes (sour), lettuce (pale green), oranges, peaches (less sweet), peas (less sweet), potatoes (with skin), pumpkin (less sweet), raspberries, strawberries, squash, sweet Corn (fresh), turnip, vinegar (apple cider).
Slightly Alkaline  Almonds, olives (ripe), onions, pickles (homemade), radishes, sea salt, spices, tomatoes (sweet), vinegar (sweet brown rice).Chestnuts (dry, roasted), egg yolks (soft cooked), essene bread, goat’s milk and whey (raw), mayonnaise (homemade), olive oil, sesame seeds (whole), soy beans (dry), soy cheese, soy milk, sprouted grains, tofu, tomatoes (less sweet), and yeast (nutritional flakes).
Neutral Butter (fresh, unsalted), cream (fresh, raw), cow’s milk and whey (raw), margine, oils (except olive), and yogurt (plain).
Moderately Acidic Bananas (green), barley (rye), blueberries, bran, butter, cereals (unrefined), cheeses, crackers (unrefined rye, rice and wheat), cranberries, dried beans (mung, adzuki, pinto, kidney, garbanzo), dry coconut, egg whites, eggs whole (cooked hard), fructose, goat’s milk (homogenized), honey (pasteurized), ketchup, maple syrup (unprocessed), milk (homogenized).Molasses (unsulferd and organic), most nuts, mustard, oats (rye, organic), olives (pickled), pasta (whole grain), pastry (whole grain and honey), plums, popcorn (with salt and/or butter), potatoes, prunes, rice (basmati and brown), seeds (pumpkin, sunflower), soy sauce, and wheat bread (sprouted organic).
Extremely AcidicArtificial sweeteners, beef, beer, breads, brown sugar, carbonated soft drinks, cereals (refined), chocolate, cigarettes and tobacco, coffee, cream of wheat (unrefined), custard (with white sugar), deer, drugs, fish, flour (white, wheat), fruit juices with sugar, jams, jellies, lamb.Liquor, maple syrup (processed), molasses (sulphured), pasta (white), pastries and cakes from white flour, pickles (commercial), pork, poultry, seafood, sugar (white), table salt (refined and iodized), tea (black), white bread, white vinegar (processed), whole wheat foods, wine, and yogurt (sweetened).

Highly Alkaline Forming Foods

Baking soda, sea salt, mineral water, pumpkin seed, lentils, seaweed, onion, taro root, sea vegetables, lotus root, sweet potato, lime, lemons, nectarine, persimmon, raspberry, watermelon, tangerine, and pineapple.

Moderately Alkaline Forming Foods

Apricots, spices, kambucha, unsulfured molasses, soy sauce, cashews, chestnuts, pepper, kohlrabi, parsnip, garlic, asparagus, kale, parsley, endive, arugula, mustard green, ginger root, broccoli, grapefruit, cantaloupe, honeydew, citrus, olive, dewberry, carrots, loganberry, and mango.

Low Alkaline Forming Foods

Most herbs, green tea, mu tea, rice syrup, apple cider vinegar, sake, quail eggs, primrose oil, sesame seed, cod liver oil, almonds, sprouts, potato, bell pepper, mushrooms, cauliflower, cabbage, rutabaga, ginseng, eggplant, pumpkin, collard green, pear, avocado, apples (sour), blackberry, cherry, peach, and papaya.

Very Low Alkaline Forming Foods

Ginger tea, umeboshi vinegar, ghee, duck eggs, oats, grain coffee, quinoa, japonica rice, wild rice, avocado oil, most seeds, coconut oil, olive oil, flax oil, brussel sprout, beet, chive, cilantro, celery, okra, cucumber, turnip greens, squashes, lettuces, orange, banana, blueberry, raisin, currant, grape, and strawberry.

Very Low Acid Forming Foods

Curry, koma coffee, honey, maple syrup, vinegar, cream, butter, goat/sheep cheese, chicken, gelatin, organs, venison, fish, wild duck, triticale, millet, kasha, amaranth, brown rice, pumpkin seed oil, grape seed oil, sunflower oil, pine nuts, canola oil, spinach, fava beans, black-eyed peas, string beans, wax beans, zucchini, chutney, rhubarb, coconut, guava, dry fruit, figs, and dates.

Low Acid Forming Foods

Vanilla, alcohol, black tea, balsamic vinegar, cow milk, aged cheese, soy cheese, goat milk, game meat, lamb, mutton, boar, elk, shell fish, mollusks, goose, turkey, buckwheat, wheat, spelt, teff, kamut, farina, semolina, white rice, almond oil, sesame oil, safflower oil, tapioca, seitan, tofu, pinto beans, white beans, navy beans, red beans, aduki beans, lima beans, chard, plum, prune and tomatoes.

Moderately Acid Forming Foods

Nutmeg, coffee, casein, milk protein, cottage cheese, soy milk, pork, veal, bear, mussels, squid, chicken, maize, barley groats, corn, rye, oat bran, pistachio seeds, chestnut oil, lard, pecans, palm kernel oil, green peas, peanuts, snow peas, other legumes, garbanzo beans, cranberry, and pomegranate.

Highly Acid Forming Foods

Tabletop sweeteners like (NutraSweet, Spoonful, Sweet ‘N Low, Equal or Aspartame), pudding, jam, jelly, table salt (NaCl), beer, yeast, hops, malt, sugar, cocoa, white (acetic acid) vinegar, processed cheese, ice cream, beef, lobster, pheasant, barley, cottonseed oil, hazelnuts, walnuts, brazil nuts, fried foods, soybean, and soft drinks, especially the cola type.  To neutralize a glass of cola with a pH of 2.5, it would take 32 glasses of alkaline water with a pH of 10.

Alkaline Forming Foods
VEGETABLESGarlicAsparagus

Fermented Veggies

Watercress

Beets

Broccoli

Brussel sprouts

Cabbage

Carrot

Cauliflower

Celery

Chard

Chlorella

Collard Greens

Cucumber

Eggplant

Kale

Kohlrabi

Lettuce

Mushrooms

Mustard Greens

Dulce

Dandelions

Edible Flowers

Onions

Parsnips (high glycemic)

Peas

Peppers

Pumpkin

Rutabaga

Sea Veggies

Spirulina

Sprouts

Squashes

Alfalfa

Barley Grass

Wheat Grass

Wild Greens

Nightshade Veggies

FRUITSAppleApricot

Avocado

Banana (high glycemic)

Cantaloupe

Cherries

Currants

Dates/Figs

Grapes

Grapefruit

Lime

Honeydew Melon

Nectarine

Orange

Lemon

Peach

Pear

Pineapple

All Berries

Tangerine

Tomato

Tropical Fruits

WatermelonPROTEIN

Eggs (poached)

Whey Protein Powder

Cottage Cheese

Chicken Breast

Yogurt

Almonds

Chestnuts

Tofu (fermented)

Flax Seeds

Pumpkin Seeds

Tempeh (fermented)

Squash Seeds

Sunflower Seeds

Millet

Sprouted Seeds

Nuts

OTHERApple Cider VinegarBee Pollen

Lecithin Granules

Probiotic Cultures

Green Juices

Veggies Juices

Fresh Fruit Juice

Organic Milk

(unpasteurized)

Mineral Water

Alkaline Antioxidant Water

Green Tea

Herbal Tea

Dandelion Tea

Ginseng Tea

Banchi Tea

KombuchaSWEETENERS

Stevia

Ki SweetSPICES/SEASONINGS

Cinnamon

Curry

Ginger

Mustard

Chili Pepper

Sea Salt

Miso

Tamari

All HerbsORIENTAL VEGETABLES

Maitake

Daikon

Dandelion Root

Shitake

Kombu

Reishi

Nori

Umeboshi

Wakame

Sea Veggies

Acid Forming Foods
FATS & OILSAvocado OilCanola Oil

Corn Oil

Hemp Seed Oil

Flax Oil

Lard

Olive Oil

Safflower Oil

Sesame Oil

Sunflower OilFRUITS

CranberriesGRAINS

Rice Cakes

Wheat Cakes

Amaranth

Barley

Buckwheat

Corn

Oats (rolled)

Quinoa

Rice (all)

Rye

Spelt

Kamut

Wheat

Hemp Seed FlourDAIRY

Cheese, Cow

Cheese, Goat

Cheese, Processed

Cheese, Sheep

Milk

Butter

NUTS & BUTTERSCashewsBrazil Nuts

Peanuts

Peanut Butter

Pecans

Tahini

WalnutsANIMAL PROTEIN

Beef

Carp

Clams

Fish

Lamb

Lobster

Mussels

Oyster

Pork

Rabbit

Salmon

Shrimp

Scallops

Tuna

Turkey

VenisonPASTA (WHITE)

Noodles

Macaroni

SpaghettiOTHER

Distilled Vinegar

Wheat Germ

Pot


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Frozen Fruit:Townsend’s Organic Antioxidant Blend Linked to Hepatitis A Outbreak

Screen-Shot-2013-06-03-at-8.16.40-AM

Townsend Farms is recalling bags of a frozen fruit mix commonly used in smoothies because they could be contaminated with the hepatitis A virus. Townsend’s Organic Antioxidant Blend is suspected in an outbreak of the virus that has affected five Western states, according to the U.S. Centers for Disease Control and Prevention. Thirty-four people have been infected with hepatitis A, and 11 of them have been hospitalized as of Monday. Infections have been reported in Arizona, California, Colorado, Nevada and New Mexico, the CDC website said Tuesday.

The fruit mix with contaminated ingredients was sent to Costco stores and Harris Teeter stores. At Costco, the recalled codes include T012415 through T053115; consumers can find these on the back of the package near the words “BEST BY.” Harris Teeter packages have “BEST BY” codes of T041615E or T041615C.

The highly contagious infection inflames the liver and limits its ability to function. “Mild cases of hepatitis A don’t require treatment, and most people who are infected recover completely with no permanent liver damage,” the Mayo Clinic website says. Severe cases can lead to liver failure and death, according to the World Health Organization. There are an estimated 1.4 million cases of hepatitis A annually worldwide. Consumers who may have eaten the contaminated product should contact their doctor, and the product should be thrown away immediately.

 

http://www.cdc.gov/hepatitis/Outbreaks/2013/A1b-03-31/index.html


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Juice Cleanses by JucieLandAustin

logo (1)

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

ice cream vanilla

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.

divider
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.

divider

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.
divider

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.
divider

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/

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