NATURALLY SWEET GREEN DETOX JUICE - EASY RECIPES FOR HOME ...
In this green juice, spinach tastes mild and the parsley tastes fresh. Lemon and ginger add zing, and the cucumber adds mineral-rich water. Apples are naturally sweet so we don’t add any additional sugar or fruit, with the exception of a lemon. If you find the juice to be too tart, consider pushing a couple carrots or an extra apple through the juicer. If you’re sensitive to ginger’s warming/spicy quality, add a smaller amount at first and go from there.
Provided by Adam and Joanne Gallagher
Total Time 10 minutes
Prep Time 10 minutes
Yield Makes approximately two servings
Number Of Ingredients 6
Steps:
- Chop the apple, cucumber and ginger into thin pieces small enough to easily go through the juicer.
- Cut away the yellow peel from the lemon, leaving most of the white pith and lemon flesh. Cut into slices and remove any seeds.
- Reserve about half of the lemon. Turn the juicer on and push everything through, alternating between the greens and the firmer cucumber, apple and lemon. When everything but the reserved lemon has been juiced, stir the juice and taste for tartness. Add the remaining lemon if you feel it can take it. Or if the juice is too tart, consider adding a couple scrubbed unpeeled carrots or another cored apple.
Nutrition Facts : Calories 66, CarbohydrateContent 16 g, SugarContent 9 g, FatContent 1 g, CholesterolContent 0 mg
SOUP JOUMOU RECIPE | EATINGWELL
This Haitian squash soup is a classic dish served on New Year's Day to commemorate Haiti's independence from France on January 1, 1804. The soup is traditionally made with calabaza squash—a winter squash that is also called green pumpkin. If you can't find calabaza, you can use butternut squash. Traditionally, the soup is made with beef, but you can substitute goat meat if preferred. If you are plant-based, a flavorful vegetarian version can be made by adding the homemade epis seasoning to the soup mixture while the vegetables are cooking. If using meat, be sure to allow it to marinate overnight for full flavor. Read more about this recipe in Why I Follow My Mom's Tradition of Making Haitian Soup Joumou on New Year's Day.
Provided by Johane M. Filemon, M.S., RDN
Categories Healthy Soup Recipes
Total Time 130 minutes
Number Of Ingredients 35
Steps:
- To prepare marinade and meat: In a blender or food processor, combine celery, garlic, habanero, scallion, onion, green, yellow and red bell peppers, parsley, lime juice, 2 tablespoons oil, ¼ teaspoon salt and ¼ cup water. Blend or process until mostly smooth, scraping down the blender or processor as needed, about 1 minute.
- Place beef (or goat) in a small bowl. Squeeze sour orange (or lemon) over the meat. Add 1 cup water and stir to coat the meat. Drain off the liquid, then add 1 cup of the marinade to the meat; cover and refrigerate overnight. (Reserve remaining marinade for garnish.)
- To prepare soup: Place the meat and marinade in a medium pot. Add 1 cup water; cover and bring to a simmer over medium heat. Reduce the heat and simmer, stirring occasionally and adjusting the heat as needed, until the meat is tender but not falling apart, about 45 minutes.
- Meanwhile, place squash in a large pot and add 5 cups water. Bring to a boil, then reduce the heat and simmer until the squash is fork tender, 12 to 15 minutes. Scoop out the squash with a slotted spoon and transfer to a blender (reserve the liquid). Add about ½ cup of the cooking liquid to the blender; blend until smooth. (Alternatively, you can use an immersion blender to puree the squash in the pot. Use caution when blending hot liquids.) Set aside.
- Add 4 cups water to the liquid in the pot. Add carrots, leek, cabbage, celery, onion, garlic, cilantro, thyme, parsley, cloves, garlic powder, onion powder and salt. (If going meatless, stir in 1 tablespoon grapeseed or olive oil.) Bring to a boil over high heat, then reduce the heat to medium. Add the blended squash, along with the cooked meat and any remaining liquid, potatoes (or malanga), turnip and habanero, if using. Simmer, uncovered and stirring occasionally, until the potatoes (or malanga) are beginning to get tender, about 30 minutes.
- Add pasta and simmer until tender, about 15 minutes. Adjust seasonings with salt and some of the reserved epis, if desired. Serve with Haitian or French bread.
Nutrition Facts : Calories 227 calories, CarbohydrateContent 38 g, CholesterolContent 21 mg, FatContent 5 g, FiberContent 7 g, ProteinContent 11 g, SaturatedFatContent 2 g, SodiumContent 764 mg
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NATURALLY SWEET GREEN DETOX JUICE - EASY RECIPES FOR HOME ...
In this green juice, spinach tastes mild and the parsley tastes fresh. Lemon and ginger add zing, and the cucumber adds mineral-rich water. Apples are naturally sweet so we don’t add any additional sugar or fruit, with the exception of a lemon. If you find the juice to be too tart, consider pushing a couple carrots or an extra apple through the juicer. If you’re sensitive to ginger’s warming/spicy quality, add a smaller amount at first and go from there.
From inspiredtaste.net
Reviews 5.0
Total Time 10 minutes
Cuisine American
Calories 66 per serving
From inspiredtaste.net
Reviews 5.0
Total Time 10 minutes
Cuisine American
Calories 66 per serving
- Reserve about half of the lemon. Turn the juicer on and push everything through, alternating between the greens and the firmer cucumber, apple and lemon. When everything but the reserved lemon has been juiced, stir the juice and taste for tartness. Add the remaining lemon if you feel it can take it. Or if the juice is too tart, consider adding a couple scrubbed unpeeled carrots or another cored apple.
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