Best way to open a pomegranate

A better way to open a pomegranate! So cool...

https://www.facebook.com/video.php?v=408961069261624&pnref=story

Enjoy, 

Leila.

Fresh Carrot Apple Juice

Fresh Carrot-Apple Juice  


I still have some apples a dear friend gave me form her tree. They have been in cold storage but they need to be used up. I have made a lot of sugar-free apple sauce, but today I wanted some juice.
My family likes the taste of carrot apple juice better than carrot juice alone, so here we go...

I have a +Champion Juicer that my mom purchased way back in 1984. It's a good yellow beast, and I would highly recommend you getting one of your own. I prefer a masticating-style juicer (like the Champion) instead of a centrifugal-style juicer. You get more juice out of your produce, however the juicers are typically more expensive.

You can vary the ratio of carrots to apples, to taste. I like adding ascorbic acid because it gives me a longer storage life, it increases the vitamin C content, and it enhances the flavor of the apples.


CARROT APPLE JUICE Recipe:

3 parts washed organic carrots
2 parts washed apples (preferably organic)
1/2 t. ascorbic acid powder


Method:

Quarter the apples so that they will fit into your juicer. Removing the stems only.

Juice away, alternating apples with carrots. I make a half-gallon at a time.

Add ascorbic acid powder (Vitamin C), to slow oxidation of the juice.

Secure lid, shake and drink some, chill the rest.

Compost the pulp.

Easy-peasy.



Notes:

I often add fresh ginger root, running the pulp through at least 2 to 3 times with some of the apple pulp.

I also will add a little raw beet at times.

Prep your produce

My juicing set-up

Start your engines...

Juicing

Juicing...

More juicing

Look at all that nice pulp for composting...

Topping off my 1/2-gallon jar of juice

Done.

My family drank the whole batch in 1 day. I'm so glad they are getting all these nutrients.
Time to make some more!


Enjoy!

Leila

On-The-Go Grilled Chicken Strips

On-The-Go Grilled Chicken Strips 

I have wanted the convenience of pre-sliced char-broiled chicken breasts in my freezer, at my beck and call...for topping salads, adding to wraps, soups, sandwiches, whatever...

So Yesterday I lightly brined a large bag of thawed chicken breasts (I counted 17 breasts), in a large stock pot with some herbs and spices. I let it brine 24 hours, but you could brine the chicken for less time if you wanted. The brining is very easy to do, and it infuses the meat with flavor and keeps the meat tender and moist.

I then poached the chicken in the brining liquid until it was a little over half-way cooked through. Then we got our outdoor grill fired up and finished them off there, to create that nice grilled flavor. I first poached the chicken so that we didn't have to stand outside in the cold for a long time (it is January after all). You can skip the poaching step if you want to stand outside and tend the grill for a longer time.

I let the grilled chicken cool and then sliced it up and portioned the slices into quart-sized freezer storage bags. I Popped the bags in the freezer and they are ready to go at a moments notice.


ON-THE-GO JUICY GRILLED CHICKEN Recipe:

1 large bag of frozen chicken breasts (about 16 breasts)
2 T. sea salt
2 large garlic cloves, smashed
1 t. Italian seasoning (or other seasoning of choice)
1/2 t. onion powder
2 c. hot water
water to cover the chicken

Method:

Rinse the thawed chicken and place in a large stock pot.
Fill the pot with water, to just cover the chicken
Smash the garlic cloves with the salt in a mortar and pestle. (the salt helps with the garlic smashing).
In 2 cups hot water, add the Italian seasoning, onion powder, and smashed garlic-salt mixture.
Stir to completely dissolve the salt. Add the salt water (brine) to the chicken in the pot.
Refrigerate, letting the chicken marinate in the brine for up to 24 hours, (alternately you can marinate the chicken in zip-lock bags)

The next day:
Bring the pot of chicken to a gentle boil over medium-high heat.
Once it starts to boil, turn the heat down to medium-low, so that it is barely simmering.
Simmer about 10 minutes, then check the chicken for done-ness (is that a word?).
You want the chicken to be a little over half-way done.Remove chicken from the pot carefully.
place partway cooked chicken on a preheated outdoor grill.
Grill until cooked through, turning so that both sides have nice grill marks.
Cut into thin slices as soon as the chicken is cool enough to handle.
Portion meat into quart-sized freezer bags and freeze for future use.


Shortcut:
You can just brine the chicken for 1 to 2 hours by doubling the salt in the brine and diluting with less water. Before poaching the chicken, rinse the meat and poach in clean water. You may add more spices to the cooking water if desired. Then proceed as above.


Note: Use Gluten-Free seasonings and onion salt if that is a concern for you.

Chicken in the seasoned brine

Grilling the partially poached chicken

Don't let the chicken dry out while grilling

The grilled chicken is cooling before being sliced

The moist, sliced chicken

Packaged for the freezer

Enjoy!

Leila

CHILI'S Salsa - A Copy-Cat Recipe

CHILI'S Salsa Copy Cat Recipe



We are kind of obsessed with this salsa at our house. My daughter and her friends will eat a whole batch with a bag of corn tortilla chips, every chance they get. This is our preferred salsa recipe in the winter when garden fresh tomatoes are no longer available.

We have a favorite summer salsa recipe too, which I will share with you later. This recipe is made healthier, in that it is sugar-free, and it uses balanced salt, which may help with water retention.


CHILI'S COPY CAT SALSA Recipe;

1 14.5 ounce can tomatoes with green chilies
1 14.5 ounce can whole peeled tomatoes, plus the juice
1/4 c. yellow onion, diced
1 T. canned, diced jalapenos (not pickled), or fresh, to taste (or a pinch of red pepper flakes)
1/2 t. cumin powder
1/2 t. BIOSALT (recipe on blog)
1/2 t. BALANCED GARLIC SALT (recipe on blog)
1/4 t. xylitol 
a squeeze of fresh lime, optional

Method:

In a food processor place onions and jalapenos. Process a few seconds.
Add both cans of tomatoes, cumin, salt, garlic salt, and xylitol.
Process until well blended, but not pureed.
Taste for seasoning, add a squeeze of lime, if using,
Chill a couple hours (we never wait that long).
Serve with tortilla chips.

My salsa (without cilantro added) and our favorite brand of tortilla chips!

My salsa with the addition of cilantro.

The Salsa served with our Favorite Tostadas.

Dig in!

Leila

Delicious Low-Carb, High-Fiber Hot Cereal Mix Recipe

Delicious Low-Carb, High-Fiber Hot Cereal Mix

I created this yummy hot cereal in the fall of 2014 because I wanted a much healthier, slimming option for a warm, comforting breakfast. It tastes really good and is very easy to cook up in the morning. I like to make enough mix for several servings. It is best to store this in the refrigerator or freezer because of the ground flax seed it contains. Just cook it up like you would oatmeal. Make sure to add salt, or it will taste flat (the secret to good oatmeal too).

The cinnamon is known to be good for your blood sugar levels. Ginger is known to be good for the stomach. The high-fiber content will keep your hunger at bay for a long time, as well as help keep your blood sugar levels steady. We all love this at our house, I think you will too.

LOW-CARB HIGH-FIBER HOT CEREAL MIX Recipe:

2 c. oat bran (gluten free if that is a concern for you)

2 c. whole raw almonds, roughly ground

1 c. buckwheat groats (or ground buckwheat)

1/2 c. chia seeds

1/2 c. flax seeds, freshly ground

1/2 c. whole raw shelled sunflower seeds

1/2 c. coconut flour

2 T. psyllium husk powder

1 T. ground cinnamon, optional

1 T. ground ginger, optional

Method:

Mix everything together and store air-tight in the refrigerator or freezer.

To Make Hot Cereal:

1 c. Hot Cereal Mix

2 c. purified water

salt to taste

Bring water to  a boil, then stir in the Hot Cereal Mix. Stir and lower the heat to a simmer. Cook until thickened. Salt to taste. Serves about 3.

I like to serve with a dab of real organic butter, raw honey or agave, organic raisins, and more cinnamon. Top with your desired milk of choice (organic whole milk, coconut milk, almond milk, or seed milk).

Here is what some of the ingredients look like just in case they are new to you.

Chia Seeds

Flax Seeds

Buckwheat Groats

Oat Bran

Coconut Flour

Psyllium Husk Powder

Enjoy!

Leila

Balanced Garden Herb Salt Recipe

Garden Herb Salt


This is an amazing recipe. It tastes so much better than the commercial products on the market. Plant an herb garden if you don't already have one, it's worth it just to be able to make this recipe.



GARDEN HERB SALT Recipe:

2 c. BioSalt (a 50/50 blend of coarse sea salt and potassium chloride)
1/4 c. fresh organic lemon zest
1/4 c. chopped dried garlic
1/4 c. green peppercorns
1 c. fresh rosemary leaves (stripped from the stem)
1 c. fresh thyme leaves (no coarse stems)
1 c. fresh marjoram leaves (no coarse stems)
1 c. fresh oregano leaves (no coarse stems)

Method:

Chop the herbs into 1-inch sections.
Mix all ingredients together.
Grind in a food processor to a medium-fine texture.
Spread herb salt 1-inch deep on baking pans
Allow to dry (out of the sun), tossing and crumbling every so often until dry.
Pack into 8-ounce glass jars up to the top and seal with tight fitting lids.
Store in a cool, dark place.

Use:

Sprinkle over meats, use in marinades, use to season vegetables, etc...


Note:

You may collect organic lemon zest over time by freezing it (without added water) in ice cube trays. Thaw the zest before using in the herb salt, making sure there is no additional water in the zest.


Enjoy, 

Leila.

Chia Blackberry and Raspberry Sugar-Free Jam Recipes

Chia Blackberry Jam

Sugar-Free, Raw, Gluten-Free

A very easy and delicious raw-food jam that is great to use as a topping for yogurt, frozen desserts, and of course toast! Chia seeds are a great alternative to using thickening starches and large amounts of sugar. Our sweetener blend is healthy, sugar-free and chemical-free,

So slather on!

CHIA BLACKBERRY JAM Recipe:

1/2 c. WARM water
1/4 c. vegetable glycerin
2 T. IMO syrup (or other desired sweetener)
2 T. whole black chia seeds
1/2 c. powdered White LAKANTO brand sweetener (or erythritol, or xylitol, or 50/50 blend of both)
18 ounces crushed fresh blackberries
1 T. Black Cherry Concentrate, optional
1/16 t. BIOSALT, to taste
Ascorbic acid powder (Vitamin C), to increase tartness if needed, to taste
Natural berry flavor, if desired
Stevia glycerite, to sweeten taste


Method:

Blend together the warm water, glycerin, and IMO syrup.

Stir in 2 T. chia seed. As soon as it thickens (3-5 minutes), stir in your desired healthy sugar substitute, crushed blackberries, and blackberry concentrate, if using.

Adjust the flavors: Add approximately 1/16 t. BIOSALT (recipe on blog). Add to taste, the ascorbic acid, natural berry flavor, and stevia glycerite.

Allow to thicken in the refrigerator for 12 to 24 hours. Stir.

Store in the refrigerator up to one week. Freeze jam for long-term storage.


Note: 

Using 2 T. chia seeds gives the consistency of a freezer jam. 

Using 4 T. chia seeds makes a thicker jam.


Variation:


Instead of blackberries, use fresh crushed raspberries. Use white chia seeds for the raspberry jam.




Sources: 

You can buy IMO syrup online. Kitchen Cheetahs hopes to be able to provide you with IMO syrup and IMO powder at a better price, at a later date. Please contact us and let us know if you are interested.

www.bionutra.ca
www.fitnesstreats.com
www.busybuthealthy.com
www.mysweetit.com

Enjoy!

Author, Leila