Recipes
The famous Dr Juice
Ingredients for approximately 1 litre:
1 medium bulb of beetroot (raw – if it’s cooked you lose up to 75% of the good enzymes. Keep the skin on but wash the soil off. If it’s not organic, scrub well.)
2 or 3 carrots
A thumb-size portion of fresh ginger
1 big stalk of celery (take the leaves off – they make the juice bitter)
1 lemon. If the lemon is organic (and your juicer can take it), you can juice it with the skin on. Skins are actually very good for you.
Apples – these make up the majority of the 1 litre.
Fennelicious
Ingredients to make approximately 1 glass:
1/2 bulb of fennel, trimmed (a great source of magnesium and calcium)
3cm slice of lemon (if organic and your juicer can take it, with the skin on)
A thumb-size chunk of cucumber
Apples – to give you the extra liquid you need
To read an entire article about Dr Juice see following link - http://www.spatula.co.za/three-juice-recipes-from-dr-juice/
Chicken and Pesto Linguine
Yield: 4 to 6 servings
Ingredients:
1 pound fresh linguine
1 tablespoon extra virgin olive oil
1 1/2 pounds boneless skinless chicken tenders
Salt and freshly ground black pepper
1/2 cup red onions, sliced
3/4 cup Basil Pesto, recipe follows
1/2 cup breadcrumbs
1/4 cup grated Parmigiano reggiano
Basil leaves for garnish
Method:
Fill a large pot with salted water and cook the linguine according to package directions until nearly al dente. Remove 1/2 cup of the pasta cooking liquid and reserve. Drain pasta and set aside.
In a large nonstick skillet, heat the olive oil over medium high heat. Season the chicken lightly with salt and pepper. When the oil is hot, add the chicken and cook for about 2 minutes. Add the onion and continue to cook until the onions are soft and the chicken is cooked through and golden brown, about 5 minutes. Add the pasta, pesto, reserved pasta cooking liquid and toss until heated through, about 3 minutes.
In a skillet, toss the breadcrumbs until lightly browned and then add the Parmesan cheese. Remove from heat and set aside.
Serve the pasta immediately, garnished with Parmesan breadcrumbs and a sprig of fresh basil if desired.
Basil Pesto
Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Living Omnimedia, Inc.
Yield: 2 cups
Ingredients:
4 cups fresh basil leaves
2/3 cup lightly toasted pine nuts
1/2 cup plus 1 tablespoon grated Parmesan cheese
2 teaspoons minced garlic
1 cup extra-virgin olive oil
1/2 plus 1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
Method:
In a food processor, pulse to chop the basil, pine nuts, Parmesan and garlic. With the processor running, drizzle in the olive oil. Season with salt and pepper. Remove and store in an airtight non-reactive container. Press top with plastic wrap to prevent turning brown and store in the refrigerator for up to 3 days.
Can be used as a sauce with pasta, as a dipping sauce for steamed vegetables, or along side grilled steaks, chicken, fish, or pork chops.
Lara Bars
Whether you’ve heard of them or not, LARA BARS are one of the very best energy bars on the market, largely because they are made from real food ingredients: nuts, fruits and spices. In addition to their yummy-ness, they are also, unprocessed, raw, gluten-free, dairy-free, soy-free and vegan. No cooking is required, only a few raw ingredients and a food processor.
Berry Bars
Makes two bars:
Ingredients:
1/4 cup By Nature pitted organic dates, roughly chopped
1/4 cup By Nature dried cranberries
1/3 cup By Nature organic pecans, organic almonds or walnuts
1/8 teaspoon Cinnamon
Method:
Place the dates and cranberries in a food processor. Pulse until processed to a paste. Transfer paste to a medium bowl (don’t clean processor).
Add the nuts to the processor and pulse until finely chopped. Add the nuts, along with the cinnamon, to the bowl with the fruit paste. Use your fingers to knead the nuts into the paste
Divide mixture in half, wrap in cling-wrap and press into bar shapes, squares or balls. Store in the refrigerator until required.
A few variations:
Cashew Cookie (tastes like fudge)
Reverse the proportions of fruit to nuts
1/3 cup By Nature pitted organic dates, roughly chopped
1/2 cup By Nature raw cashews.
Apricot-Almond
6 tablespoons By Nature dried preservative-free apricots, coarsely chopped
2 tablespoons By Nature pitted organic dates, roughly chopped
1/3 cup By Nature organic almonds.
Blueberry Bliss
1/4 cup By Nature preservative-free dried blueberries
1/4 cup By Nature pitted organic dates, roughly chopped
1/3 cup By Nature organic almonds
1/2 teaspoon finely grated lemon zest
a drop almond extract to the mix.
Thank you By Nature for contributing this recipe!
