I like the colour of beets. I enjoy a good beet pun. I do not like that they taste like sweet dirt, especially when cooked. But I think it’s good to eat a nice variety of veggies, so every now and then I throw a beet into my diet. Mostly in this juice, where it blends right in!…
Summer is my favourite season. Unfortunately summer memories are fading and rainy dark fall days are in full swing. In due time I’ll enjoy some comfort food and hot tea while watching the rain, but if like me you want to cling to summer, these popsicles will help you pretend you’re in a heat wave! (Not literally of course, they’re quite cold)…
This is my long standing fave green juice. It’s simple and refreshing.
It’s also super affordable, depending on the season.
Mojito Green Juice
1 Long English Cucumber
Mint (A few decent sized leaves)
Kale (I use one large leaf)
*If you are hesitant about the kale, then leave it out. I don’t mind/notice it, but if you are new to green juices you might. Though if you like the juice without it, I encourage you try with it. Not all that different, but more nutrients!
Juice all ingredients in your juicer!
I have also read that you can juice with a blender and some water, straining the mixture after. However, I have never personally tried this method. Have you? Does it work well?
Are you a sweet or a salty kinda person? Hands down, I’m a salty gal. Give me all the chips.
Making your own chips at home is really easy, although slightly time consuming for the pay off. But the plus side is that you get to add whatever fabulous flavours you want (rosemary and garlic!) and you can use gorgeous purple potatoes.
I have an obsession with purple vegetable. Especially purple vegetables that aren’t usually purple. So beautiful, right?
Rosemary Garlic Potato Chips
– Potatoes (Purple, or not)
– Coconut oil
– Chopped Dried Rosemary
– Garlic Powder
– Sea Salt
1. Pre-heat oven to 350F.
2. Slice potatoes thinly.
*A mandolin slicer makes this easier, but is not necessary. Just try to slice the same thickness for every chip.
3. (Note: I am usually too lazy for this step, but people seem to think it makes for a better chip) With water, rinse the extra starch off your potato slices then dry them using a clean dish towel.
4. In a bowl mix chips with enough oil to cover them, then line them in a single layer on a parchment paper covered baking sheet.
5. Sprinkle rosemary, garlic powder, and salt to your taste over the sheet of potato slices.
6. Bake for about 20 minutes. I usually check on them at about 10 – 15 minutes and start taking out any crispy chips.
Happy Monday, may your week be filled with purple veggies!
Chocolate-y soft serve that’s made from healthy whole foods? Yup. Only three ingredients? Yup. I know, I’ve got you hooked.