Blackberries Sangria

INGREDIENTS

(makes 6 small snow cones)

1/2 cup fresh squeezed orange juice
1/2 cup pomegranate juice

3/4 cup water
1/2 cup sugar
10 blackberries (more for garnishing)

2 cinnamon sticks (more for garnishing)
2 cups  Dark Wine

INSTRUCTIONS

In a large pot, combine the sugar and water and heat on low until melted.

Add in the pomegranate juice, orange juice blackberries and cinnamon sticks. Bring to a slight boil, then simmer on low for 15 mins. Let all of the ingredients infuse together until the blackberries lose their color.

Remove the blackberries, pour in the wine and simmer for another 5 minutes.

Remove the cinnamon sticks.

Pour into a deep container, such as a metal loaf pan.

Freeze overnight.

Use a fork to shave the sangria.

Serve in a snow cone cup with a blackberry and cinnamon stick.

                                                                    Enjoy it!

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Pear & Rosemary Cocktail

INGREDIENTS (4 cocktails)

5 pears (medium size)
1/3 fennel
3 sprigs rosemary
1 inch fresh ginger, more or less according to taste
1 stalk lemongrass, chopped and crushed
a pinch nutmeg, ground
2 pinches ground vanilla
1/2 – 1 cup sparkling water or soda (start with 1/2 cup, add more to taste)

INSTRUCTIONS

Run pears, fennel, 2 sprigs rosemary and ginger in a juicer.Pour the juice into a small saucepan over medium heat, add lemongrass, nutmeg and vanilla. Bring to boil, turn down the heat and let simmer for 15 minutes, or until thickened. Allow to cool completely before straining. Pass through a fine sieve. Crush the ice in a high speed blender. Place the thickened juice in a pitcher or (cocktail) shaker, add soda water and stir to combine. Fill the cocktail glasses with ice and pour over the juice and soda mixture. Garnish with sliced pears and fresh rosemary. 

                                                                Enjoy it!

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Cherry Limeade Fruit Dip

iNGREDIENTS

8 oz cream cheese, softened

6 oz lime yogurt (I used lime Chobani Greek yogurt)

1/2 C powdered sugar

2 Tablespoons protein powder

Juice of 1 lime (approx 2 Tablespoons)

1 teaspoon lime zest, (optional)

8 oz Cool Whip

3 Tablespoons cherry jam/preserves or fresh cherries, crushed

instructions

   In the bowl of your mixer combine cream cheese, yogurt, powdered sugar, and proteine powder.  Slowly add lime juice, zest, and Cool Whip until incorporated.

   In a small bowl swirl cherry preserves along the inside walls of the bowl. Add the limeade dip. Chill for at least 30 minutes.

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Salmon with cilantro and lime

INGREDIENTS

4 (6 to 8-oz.) salmon fillets
1/2 cup cilantro, finely chopped
1 tablespoon olive oil
1 teaspoon finely chopped garlic
1/2 teaspoon salt
2 tablespoons fresh lime juice

INSTRUCTIONS

Combine cilantro, oil, garlic and salt. Set 2 tablespoons aside.
 Pour remainder over fish in bowl. Let stand, covered, 10 minutes. 
 Meanwhile, preheat broiler. Spray broiler rack with nonstick cooking spray. Place salmon on rack. Brush with 1 tablespoon of marinade. Then broil 4 inches from heat for 7 to 8 minutes, or until fish flakes when pierced with a fork. Brush with remaining tablespoon marinade. Transfer to a serving platter. 

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Grilled shrimp with garlic butter

INGREDIENTS

1/2 lb medium-large shrimp

1 tablespoon chopped fresh garlic

1 teaspoon paprika

1/2 teaspoon fresh chopped parsley

1/2 teaspoon fresh chopped basil

1 teaspoon fresh lemon juice

3 tablespoons melted butter

1/2 teaspoon fresh black pepper

skewers

 INSTRUCTIONS

Start by melting butter in a small sauce pan and add garlic to it just long enough enough so it gets a little brown,maybe a minute or so. Transfer to a shallow dish. Place deveined and shelled shrimp on skewers and coat well with the butter garlic mix. Sprinkle coated shrimp skewers with paprika, parsley, basil and pepper.

Spray cooking spray on your Grill and preheat with the lid closed for at least 5 minutes. Use high setting if you have it. Just prior to placing shrimp skewers on grill, spritz them with some lemon juice. Not too much though.

Place shrimp skewers on grill, close lid, and let cook for approximately 3-5 minutes. Give the skewers a turn after 2 minutes to assure even grilling.

When shrimp are done it will be firm to the touch with an opaque color. Serve immediately.

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Best juicer recipes!

A few tips to make your juicing quick and enjoyable! 1.Buy local and organic fruits and vegetables whenever possible so you’re getting the freshest and most nutritious produce available to you and your family and remember to always rinse everything you juice before juicing. 2.You will get the best juice from firm, ripe fruits and vegetables. If it is over ripe or too soft you will extract more pulp than juice. 3.Avoid juicing bananas and avocados, they are soft and will clog your juicer screen. 4.When juicing melons, don’t remove the interior white rind or peel because much of the nutritional value is in this section of the fruit. 5.With citrus fruits (oranges, grapefruit and tangerines) remove the rind, but keep as much of the white pith as possible because it’s full of nutrients. You can juice lemons and limes whole without peeling. 6.Always take proper care of your Native Juicer. Rinse quickly after use, fruits and vegetables dry quickly and will become more difficult to clean. Recipes Carrot ‘n Greens (Bone Health Juice) - 5-6 carrots - 4 kale leaves - 4 sprigs of parsley - ½ apple Maximum Greens (High Potassium Drink) - 3 large carrots - 2 stalks of celery - 1 apple - handful of fresh parsley - handful of fresh spinach - ½ lemon, peeled Spicy Tomato (High Antioxidant Juice) - 2 large tomatoes cut into quarters - 1 stalk of celery - 1 cucumber - ½ red bell pepper - ½ teaspoon sea salt - 3-5 grinds of fresh ground black pepper - 1-3 shakes cayenne pepper Wrinkle Free (Skin Health Juice) - 2 cucumbers - 1 1- inch knob of ginger root - 2 medium oranges peeled (leave the white pith in side the skin) Beach Juice - 1 1-inch thick pineapple round - 3-4 tangerines, peeled - small handful of parsely Fog Lift (Muscle Juice) - 2 medium apples - 1 bunch of spinach - ½ lemon, peeled Be Cleansed - 3 carrots (greens removed) - ½ cucumber or ½ zucchini - ½ beet with greens Yum Yum Calcium (Bone Health Juice) - 1 apple - 2 large carrots - ½ C fresh broccoli - small handful of fresh parsley - ½ lemon peeled - 1 tsp agave nectar added after veggies have been juiced Lettuce Wrap - 3 large carrots (greens removed) - 6 spinach leaves - 4 large romaine lettuce leaves - ¼ large turnip - 4 sprigs of parsley Strawberry Pineapple Juice - 1 orange, peeled (leave pith on) - 2 1-inch pineapple rounds - 5 strawberries Cucumber me Celery - 1 cucumber - 2 large apples - 1 ½ stalks of celery

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Glazed Lemon Sugar Cookies

Serves: 2½ dozen

Ingredients

For the Cookies:

·         1/2 cup butter

·         1 cup sugar

·         ½ tsp vanilla

·         1 egg

·         1 Tbsp. lemon zest

·         1 Tbsp. fresh lemon juice

·         1½ cups flour

·         ¼ tsp baking powder

·         ⅛ tsp baking soda

·         ¼ tsp salt

Garnish:

·         1/2 cup powdered sugar for rolling

For the Glaze:

·         1½ tablespoons water

·         ¾ cup - 1 cup powdered sugar

Instructions

For the Lemon Cookie Dough:

1.    Preheat oven to 350 degrees F. In a large mixing bowl, cream butter and sugar. Beat in vanilla, egg, lemon zest, and lemon juice. Slowly add flour, baking powder, soda, and salt. Stir well to combine. Use a cookie scoop or roll dough in 1″ balls, then roll in powdered sugar. Place on lightly greased baking sheets. Bake at 350° for 9-11 minutes, or till set and crackly. After a couple minutes, remove to cooling racks to cool completely.

For the Glaze:

2.    In a small bowl, heat water in microwave for 30 seconds. Slowly add powdered sugar until a thick consistency forms. Drizzle over cookies.

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