Juice + Nourish 100 Refreshing Juices and Smoothies to Promote Health, Energy, and Beauty Book Review

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Juice + Nourish is written by Rosemary Ferguson.

 

After a very stressful week, I’m turning to this book to gain energy and nourish myself. I was kind of on a junk food bender, so it’s really nice to touch base with my roots. Mary takes about chronic conditions such as inflammation, IBS, bad skin can all be signs of that a digestive system can be in trouble. Juices can be tailored to help heal the gut.

Juices VS Smoothies; Some say that juices and smoothies are high in sugar, but Rosemary uses a lot of fruits and veggies that balance the blood sugar and help any insulin intolerance issues. When you juice, you are removing insoluble fibre, what you are keeping is the soluble fibre. Soluble fibre slows down any sugars that may be absorbed and therefore avoids a sugar spike.

She has photographs for almost every recipe. The only thing I would’ve liked to see the page number they are on, instead of the recipe number, but it’s a minor detail and the recipes are easy enough to find.

There’s 7 chapters in this hard covered book.

Chapter 1: Detox and Heal which deals with Rehydration Recovery, Liver juices, and Gut Health.

Chapter 2: Rest and De-Stress which deals with Stress Relivers, mood boosters and Sleep aids.

Chapter 3: Energize which deals with Energy Boosters, Blood sugar balancing and Heart Health.

Chapter 4: Protect and Strenthen which deals with immunity Boosters, Cold & Cough Soothers, Anti- Inflammatories.

Chapter 5: Calm and Balance which deals with Hormone Balancing for Women, Hormone Balancing for Men

Chapter 6: Care and Preserve which deals with Anti-Aging, Healthy Skin & Hair, Weight Loss Aids and Work Out Recovery.

Chapter 7 is all about the Detox Plans.

I’m excited to share a recipe with you. It’s in the Energize section. Normally, I don’t like beets in my juice as they tend to be earthy, but with the pineapple mixed in it’s a real nice treat.

Crystal Clear

Rosemary is well known for helping your memory and concentration. The sage will help balance your hormones, especially if you are at the start of menopause, as it can really help with hot flashes. The combination of these herbs will help the brain fog clear, and leave you feeling like you can take on the world!

 

  • ¼ pineapple, rind removed
  • 2 beets
  • 2 stalks of celery
  • 6 radishes
  • 1 tsp rosemary leaves
  • 1 tsp thyme leaves
  • 6 sage leaves

Pass all the ingredients through the juicer, wrapping the rosemary and thyme into the sage leaves, otherwise they will get lost in the juicer.

 

Credit line: Recipe from  Juice + Nourish: 100 Refreshing Juices and Smoothies to Promote Health, Energy, and Beauty © Rosemary Ferguson, 2015. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

Sorry- there’s no photo, a sip turned into gulping down the juice. 

Queso Burger Fries

Fries loaded with Queso and burger crumbles and it’s 100% vegan! Yes I did and I have no regrets! This recipe can be made using your stove, you would need to modify the recipes. 

For the Queso you’ll need to visit Kathy Hester’s blog Healthy Slow Cooking. If you don’t have a instant pot, boil the nuts and carrots for about 5 mins, add cauliflower and cook for about 5 more mins. You want them on the softer but not mushy side. Note* I have not tried this method so I’m guess here. As you know the bigger the pieces the longer it takes to cook. 

Serves 2 

For the fries:

4-5 potatoes, peeled and cut into wedges. 

Salt and pepper to taste

1 tsp garlic powder 

1/2 tsp ancho powder or any chili powder you like. 

1 tablespoon of oil or omit for oil free cooking. 

Toss the wedges with the oil and seasonings. Place in air fryer, cook at 180 for 15 mins, flip and cook for 10 more mins. 

For oven method, pre-heat oven to 350 and cook for 40-45 mins. 

For the beef crumbles:

1 cup of Beyond Meat Fiesta Crumbles

1 tsp garlic powder

1/2 tsp ancho powder or any chili powder you like. 

1 tsp oil or omit for oil free cooking. 

Toss the crumbles with the oil and seasoning right in your frying pan. 

Cook on medium heat until heated through about 5-8 mins (I didn’t time it). 

Grab a big plate- place fries on it, then put on your Queso, add your crumbles and top with green onion, diced tomatoes, diced  jalapeño. Anything you like or just omit the additional toppings as I did because I couldn’t wait to eat it 😀 


Let me know what you think. I hope you like it!

Vegan Mock Taco Bell Crunch Wrap

The challenge? Make and post a vegan Taco Bell crunch wrap for vegan snack down. This was one fun challenge. I only had the small flour tortillas- BUT next time I will buy both the large and small ones. This is so easy to make. Of course you can double or triple this recipe.

Makes 1 Lg or 2 small crunch wrap(s).

1/4 of an onion diced

2-3 minced garlic cloves

1/4- 1/2 cup  Beyond Meat feisty crumbles

1/2 tsp basil

1/4 chili powder

A pinch red chili flakes, optional

A few Que Pasa chips

3 tablespoons (or more) leftover rice

2 large, or 4 small flour tortillas

Shredded Lettuce

Diced Tomatoes

Cheese sauce

Daiya Homestyle Ranch

Method:

1. Heat oil/water or veggie broth in the pan. Add onions. Sauté until soft.  Toss in the garlic, stir cook for about 20 seconds before adding the feisty crumbles and rice. Cook until heated through.

2. Take the large wrap place the filling in it.

3. Place the chips on top of the cooked mixture to cover it up. Kinda flatten them. But make sure to leave big pieces.

4. Take your shredded lettuce, and diced tomatoes place on top of chips. Drizzle tons of cheese sauce on it.

5. Take the small wrap (or cut a large one to make it smaller. Place on top of the cheese mixture.

6. Take the edges of the larger wrap and fold it over the smaller one to all the yummy goodness is covered. Place seam side down in the heated pan pan. (I just used the same one I cooked the mixture in).

7. On medium to medium low heat, cook each side for about 4 mins until you get a nice golden brown colour.

8. Enjoy it with some daiya ranch and/or more cheese sauce.


I can not put the cheese sauce recipe on my site as it’s in Jl’s new book: The Vegan Airfyer, however,Julie and Kittee had permission to post the cheesy fries recipe (They are hosting a giveaway for the book which closes Wed July 26 2017).  Make sure to prepare the fries as well for a complete meal (I didn’t have potatoes so I missed out. But Jl spices the fries the same way I usually season mine- so I know they’re good!

For another review and a chance to win The Vegan Airfryer, check out Mary Ellen’s blog V Nutrition. (Her contest closes Sat July 22 I think it is).

Amy from Veggies Save The Day tweeted about this magical dish that immediately had me drooling and knew this is the sauce I needed to make for my crunch wrap. It would be good over broccoli, or nacho’s well- everything!!

Try this recipe and let me know what you think of it. Just don’t blame me for the crunch wrap addiction 😀 Make sure to bookmark this page for those 3 am cravings and Taco Bell isn’t open. Is Taco Bell open at 3 am? Let’s just say no. Besides with this easy recipe you know that there will be no mistakes or cross-contamination so there’s no reason to leave the comfort of your home.

Enjoy!

Beat The Heat With These Cool Summer Eats

  1. Chia Spiced Chia Pudding. Dessert for breakfast? Yes please!! Photo credit goes to Becky from Glue and Glitter.

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2. Raw spiralized thai salad. Photo credit goes to Rebecca from  Strength and Sunshine.

 

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3. Lazy falafel. This recipe knows me so well. I love easy recipes. Photo credit goes to Rhian from Rhian’s Recipes.

lazy falafel

4. Easy vegan lentil salad. Healthy and can be done in 10 mins or less? Love it!! Photo credit goes to Mary Ellen from V Nutrition.

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5. Hemp seed oatmeal NO BAKE cookies. Oh yessss she did!! Photo credit goes to Karissa from Karissa’s Vegan Kitchen.

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6.  Soba cold japanese buckwheat noodles. There’s something I love about Soba, they are great in almost everything! Photo credit goes to Kate from The Artful Appetite.

Zaru-Soba-Cold-soba-noodles-vegan-The-Artful-Appetite-17

7. Ginger berry smoothie bowl. She had me at bowl *drool*. Photo credit belong to Mallory Maddox.

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8. Maple tofu skewers. I’m in…. love maple and tofu and grilling. I don’t have a BBQ, but I would use my air fryer, or over a camp fire. Photo credit goes to Choclette  Tin And Thyme.

Maple-Tofu-Skewers

9.Mango tofu summer rolls. If summer had a taste, I’m pretty sure this is what it would taste like. Photo credit goes to Amy from Veggies Save The Day.

Mango-Tofu-Summer-Rolls-Vegan

10. Chickpea with garlic vinaigrette salad. My kind of salad… no lettuce 😀 Plus chickpeas and garlic? Yummy. Photo credit goes to Monica from The Hidden Veggies.

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11. Peach jalapeno salsa. This is a creative way of using all the fresh juicy peaches this summer. Photo credit goes to Oliva from Lettuce Liv.

peachsalsa

12. Balsamic bean salad. Now this would be great to take on a potluck picnic! Photo credit goes to Sarah from Fried Dandelions.

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13. Tomato chickpea salad with cilantro and lime. This looks so fresh! Photo credit goes to Mel from A Virtual Vegan.

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14. No bake apricot turmeric lemon energy bars. These would be perfect to take to the lake or the pool! Also this passes as lunch to me 🙂 Photo credit goes to Sarah from Vegan Chickpea.

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15. Cucumber salad with sesame soy dressing. 3 ingredients!!! Just 3! Photo credit goes to Elizabeth from The Lazy Broccoli.

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16.  Loaded veggie chopped kale salad. This looks fresh! Photo credit goes to Jen from Veggie Inspired.

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17. Raw vegan bowl. It’s hard to resist a good bowl. So pretty. Photo credit goes to Yeukai from A Dash Of Lemon.

raw salad

18. Spiralized beet salad. I always forget about golden beets, I always think red. So pretty. Photo credit belongs to Rebecca from Strength and Sunshine.

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19. Simple Gazpacho. I don’t think I’ve ever tried gazpacho before, but what a great way to enjoy a nourishing soup on a hot summer day. Photo credit goes to Mary Ellen from V Nutrition and Wellness. 

gazpacho

20. Turmeric chickpea salad sandwhich. There’s something just really satisfying about a chickpea salad sandwich. Photo credit go to Karissa from Karissa’s Vegan Kitchen.

turmeric-chickpea-vegan-sandwich-recipe

21. Raw strawberry mango avocado tacos. She had me at taco’s. Have you ever tried The Taco Cleanse? Seriously great book! Photo credit goes to Amy from Veggies Save The Day.


22. Vegan tuna salad tuna melt. Oh doesn’t that look like a gooey mess that you should make right away? Looks good! Photo credit belongs to Monica from The Hidden Veggies.


23.White Bean Salad. This is so easy to whip up. Photo credit goes to Jennifer from Veggie Inspired.


24. Raw carrot brazil nut soup. Looks very creamy! Photo credit goes to Sarah from Vegan Chickpea.


25. Thai Pad. Who doesn’t love a good Thai pad? Photo credit goes to Ania from Lazy Cat Kitchen.


26. Loaded veggie wrap. I love wraps. I could eat them for months. Photo credit goes to Brandie from well… here 😀 


That is all for now. What’s your favourite cool summer eats? 

What’s For Breakfast by Dianne Wenz, review, recipe and giveaway

New-Breakfast-Cover

21 vegan recipes to jump start your day. This e-book is perfect for anyone who loves breakfast foods. Enjoy a hearty scramble at dinner or oatmeal for lunch, a juice for breakfast. What’s for Breakfast is divided by scrambles, porridges and puddings, drinks, I heart carbs, brunch and the basics. In the part The Basics, Dianne has a list of ingredients that she uses and tools you will need to make the recipe. Nothing weird or strange, in fact you likely have everything you need already. Well, a lot of people are not familiar with kala mamak which is also known as black salt, which is actually pinkish in colour- it gives tofu an eggy taste. 18 of the recipes are the most popular from her blog plus 3 brand new recipe, all in one e-book!!!

The other night after we came home from the pool, I decided to make the tofu frittata. That night we were still in the middle of a heat wave, and I thought I would regret using the oven. The frittata is insanely easy to make. Perfect for a brunch where you have about an hour (the cooking time is about 40 mins) that you can just relax and take things easy. This heats up wonderfully in the air fryer for next day leftovers. (IF you have leftovers.) Oh and in case you are wondering if I felt regret? The only regret I had was not making it sooner. Ironically just shortly before the frittata was finished cooking, the wind picked up and Mother Nature cooled my home down. It was perfect.

Guess what? Dianne is letting me share one recipe with you and I think you will really enjoy it. Be sure to add this to your Sunday brunch menu!

Tofu Frittata

tofufrittata
A frittata is pretty much the same thing as a quiche, but without the crust. The
benefit to making a frittata is that it can be prepared the night before and then
popped into the oven in the morning. This recipe can easily be doubled if you’re
expecting a crowd for brunch.
Ingredients:
1 teaspoon olive oil 1 small red onion, diced
6 to 8 crimini mushrooms, sliced
1 zucchini, diced
1 package firm or extra-firm tofu, pressed and drained
1/2 cup non-dairy milk
3 tablespoons nutritional yeast
1 tablespoon cornstarch
1/2 teaspoon dried basil
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon sea salt
1/4 teaspoon turmeric
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes, optional
1 tomato, diced
2 scallions, chopped
1/4 cup kalamata olives, chopped
Directions:
1. Preheat oven to 375°F and lightly grease a small casserole dish.
2. Heat the oil in a large skillet over medium heat. Add the onion and cook
for about 3 minutes, until it softens. Add the mushrooms and zucchini.
Cook for about 5 more minutes, until the vegetables become soft. Sea-
son with a little salt and pepper, to taste.
3. In a food processor, mix together the tofu, non-dairy milk, nutritional yeast,
cornstarch, basil, cumin, garlic powder, onion powder, sea salt, turmeric,
black pepper, and red pepper flakes, if using. Process until smooth.
4. Fold the vegetables into the tofu mixture and spread into the casserole
dish. Top with the tomato, scallions, and olives.
5. Bake for 40 to 45 minutes, until the frittata is firm and golden brown.
6. Let stand for about 5 minutes before slicing. Serve warm.

Recipe reprinted with permission from What’s for Breakfast? Morning Favorites
from Dianne’s Vegan Kitchen. ©2017 Dianne Wenz. Purchase your copy of the
e-book here: http://www.diannesvegankitchen.com/cookbooks/

To find out more about Dianne check out her blog Dianne’s Vegan Kitchen, she is also on facebook.

I can’t wait to make the other 20 recipes!! Let me know what your favorite breakfast food is and enter for your chance to win Dianne’s book What’s for Breakfast click HERE.