"Suja™, meaning Long Beautiful Life, embodies the promise that flows from the cold-pressured beverages it delivers in each and every bottle. Four diverse San Diegans from different walks of life came together in the most unexpected of circumstances to form what is now the fastest growing cold-pressed beverage company in the U.S.. And, it all began from a shared dream to help people everywhere transform their lives through conscious nutrition."
http://www.sujajuice.com/
Glow - 2 apples, 6 celery stalks, ½ a cucumber, a handful of spinach, 3 collard leaves, 3 kale leaves and a sprig of mint
Fuel - 9 carrots, 1 orange, 1 apple, slice of pineapple, ½ a lemon and an inch of turmeric
Fiji - 2 apples, 6 celery stalks, ½ of a cucumber, a handful of spinach, 3 collard greens, 3 kale leaves, a squeeze of lemon and a hint of ginger
Green Supreme - 5 apples, a bunch of kale and 1/2 a lemon
Purify - 7 carrots, 1 apple, 2 celery stalks, a ¼ of a cucumber, ½ a beet and ½ a lemon
Spark - 1 lemon, 9 strawberries, 9 raspberries, 7 tart cherries, a spoonful of honey, a pinch of stevia and a pinch cayenne
Alkalizing Greens - 10 celery stalks, 1 cucumber, ½ head of green leaf lettuce, 1 lemon, a splash of purified water, ¼ head of romaine, a handful of spinach, 3 collard greens, 3 kale leaves, 2 chard leaves, a snip of parsley, a hint of mint and a hint of ginger
Green Charge - apple, pineapple, banana, mango, kiwi, kale, spinach, chia seed, flax seed, barley grass, spirulina, chlorella & alfalfa
King of Greens - apple, cucumber, celery, kale, collards, spinach, lemon, ginger, chlorella & spirulina
Monday, July 7, 2014
Thursday, June 26, 2014
New to Memphis List
The Memphis To Do List that I compiled after moving here. To develop this list, it required months of asking every person I met, "What's your favorite place in Memphis?" It also required me to try some of the places and know they don't make the list. I thought I'd share the list for anyone who wants to visit me. wink
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Monday, June 23, 2014
"You don't eat bread?"
Discovering I was gluten intolerant, was the best healthy discovery I've ever had. Once I removed gluten from my diet, my IBS disappeared. It took more than a few weeks of gluten free food before I really saw the effects. I feel even better when I cut out all carbs, but that's never easy. So when I do want carbs, I stick to corn and rice. The number one question I hear after I tell them, "No, I don't eat bread" is "Then how do you get enough fiber?". I want everyone to know, you have options-
Serving Size | Grams of Fiber per a serving | |
Split peas, cooked | 1 cup | 16.3 |
Lentils, cooked | 1 cup | 15.6 |
Black beans, cooked | 1 cup | 15 |
Lima beans, cooked | 1 cup | 13.2 |
Baked beans, vegetarian, canned, cooked | 1 cup | 10.4 |
Artichoke, cooked | 1 medium | 10.3 |
Green peas, cooked | 1 cup | 8.8 |
Raspberries
|
1 cup | 8 |
Spaghetti, whole-wheat, cooked | 1 cup | 6.3 |
Pear, with skin | 1 medium | 5.5 |
Bran flakes | 3/4 cup | 5.3 |
Oat bran muffin | 1 medium | 5.2 |
Broccoli, boiled | 1 cup | 5.1 |
Turnip greens, boiled | 1 cup | 5 |
Apple, with skin | 1 medium | 4.4 |
Brussels sprouts, cooked | 1 cup | 4.1 |
Oatmeal, instant, cooked | 1 cup | 4 |
Sweet corn, cooked | 1 cup | 4 |
Sunflower seed kernels | 1/4 cup | 3.9 |
Popcorn, air-popped | 3 cups | 3.5 |
Brown rice, cooked | 1 cup | 3.5 |
Almonds | 1 ounce | 3.5 |
Banana | 1 medium | 3.1 |
Orange | 1 medium | 3.1 |
Strawberries | 1 cup | 3 |
Potato, with skin, baked | 1 small | 3 |
Pistachio nuts | 1 ounce | 2.9 |
Pecans | 1 ounce | 2.7 |
Tomato paste | 1/4 cup | 2.7 |
Bread, rye | 1 slice | 1.9 |
Bread, whole-wheat or multigrain | 1 slice | 1.9 |
Carrot, raw | 1 medium | 1.7 |
Figs, dried | 2 medium | 1.6 |
Raisins | 1 ounce | 1 |
Red items are foods I've done my best to eliminate from my diet. Green items are foods I eat frequently.
Source: http://www.mayoclinic.org/healthy-living/nutrition-and-healthy-eating/in-depth/high-fiber-foods/art-20050948 However, all the sources I looked into had big variances between them. But the order, was typically the same as I listed above. If you type "fiber" and a vegetable name into Google, they have their own useful tool to calculate it for you, including boiled vs raw.
A Cascade of Family Recipes
Kayleigh (Sill / Pileski)'s Salsa
5 ripe tomatoes
1 white onion (roughly the same size as the tomatoes)
1/4 bunch cilantro
1 serrano pepper
1-2 limes
Dice tomatoes, salt to taste.
Dice onions and pepper.
Chop cilantro
Juice lime(s) to taste.
Set at room temperature.
Always at Christmas Day dinner
In a glass bowl, layer firmly.
- Bottom
layer. Iceberg lettuce, chopped very fine
- 2
bunches of chopped green onion
- 2 bell
peppers, red or green
- 1 bag
of frozen green peas, not cooked
- 1 ½
cups of mayo, mixed with 2-3 tablespoons of sugar
- 2 cups
or so of shredded sharp cheese
- Top
Layer 1 jar of bacon bits, Hormel is good
Cover tightly and refrigerate overnight or at least 6-8 hrs.
Grandma Spangler’s Gumbo
1 lg onion,
chopped
1 lg green
bell pepper, chopped
10-12 okras,
cut into circles
pinch of hot
pepper flakes
2 stalks of
chopped celery
Saute the
above in olive oil. Add chili powder and 1 tablespoon of flour to thicken.
Then add:
2 qts of home
canned tomatoes
1 can of
Campbell’s Tomato Soup
Tabasco, to
taste
Garlic
powder, to taste
Simmer 1
hour. Then, 15 minutes before serving, add:
Shrimp
Fish
Clams or
oysters
Serve with
rice.
4H Cheddar
Muffins
This
recipe is very similar to the cheddar biscuits at Red Lobster. My daughters have both won ribbons in 4H with
these muffins. It’s great with soup or
chili. These measurements make 12 muffins.
§ Grease one muffin tin.
§ Preheat oven to 425.
§ Mix together:
o
2 c. all purpose flour
o
3½ tsp baking powder
o
½tsp salt
o
1 cup (4 oz) of sharp cheddar, shredded (or more if wished)
§ Set the dry mixture aside.
§ Mix:
o
1 cup of milk
o
1 egg, beaten
o
¼ cup of melted butter
§ Make a well in the center of
the dry mixture.
§ Pour wet mixture into the
center of the well.
§ Mix with wooden spoon only
until moist. Do not over mix.
§ Pour into greased muffin
tins.
- Bake at 425 for 15
minutes.
Grandma (Carol) Spangler's Chicken Enchiladas
1. Grate cheddar cheese.
2. Open can of
chicken, drain, and break apart.
3. Saute in olive
oil: one chopped onion,
one small can
green chilies, chopped (in pantry),
the chicken
4. Place spoonful of
chicken mixture onto flour or corn tortilla. Cover with cheddar. Roll up and
place seam side down in GREASED casserole dish.
5. Repeat until you have at least eight (should have enough
chicken if you go easy on it).
6. When they are all
in the casserole dish, cover with a can or two of enchilada sauce and more
grated cheese. Sprinkle with chopped black olives
(wire shelf in laundry room 6 pack).
7. Bake at 350 for
about 30 minutes.
Top with chopped lettuce, tomato, salsa, sour cream,
whatever...
MJ's Cream of Potato Soup
1 stick of butter
1 med onion, chopped fine
2 stalks of celery, chopped fine
6-8 med/lg potatoes, cut in cubes
2 cans of chicken broth (or 3-4 cups homemade)
1 bay leaf
1 pint of half and half
1-2 tbls worstershire sauce
salt and pepper
grated cheddar
bacon bits, real
1. Melt
butter in soup pot. Saute onions and
celery in butter.
2. Add
potatoes and chicken broth. Broth should
cover the potatoes. If not, add a little
water. Add bayleaf.
3. Simmer
at low boil until potatoes are soft, maybe 30 minutes.
4. Drain
off the liquid. SAVE it. Remove the bay leaf.
5. Mash
the potatoes. (however you want - by
hand, mixer. You can leave some lumps or
not. I usually just go for smooth, with
no cubes).
6. Add
the liquid back to the mashed potato mixture.
7. Add
about half of the pint of half and half.
Then add milk or water or more half and half until you get it to the
consistency you want it. Too much half
and half overpowers the potato flavor, so if it is still to thick I usually add
milk or water.
8. Add
worst sauce, salt and pepper, white pepper if you have it.
9. Serve
with grated cheddar and bacon bits.
Note: Once you
refrigerate the soup, it gets really thick.
You will probably have to add more liquid when you reheat it to get it
back to soup consistency.
Jeff Casserole
For
Rachel (the first recipe we got off the internet in 1981 and started making for
our starving college friends in Tech Village)….
1 lb hamburger
1 pkg of mushroom soup, cream (don’t tell Andy)
1 pkg of kraft mac and cheese
1 onion
Chopped mushrooms, optional of course.
- Chop
onion. Cook it with the hamburger. Drain grease. Mix in the cream soup.
- Make
the mac and cheese.
- Pour
mac and cheese over the top of the hamburger/soup thingy.
- Bake
at 350 degrees for 30 minutes.
- Someimes
I chop tomatoes or green onions and sprinkle over the top before I bake.
If you make a big batch, use 1.5 hamburger, two cans of soup
(you can use something like cream of onion or celery too, and a bigger size of
mac and cheese.
Perfect
Cornbread
1 c. all purpose flour
¼ c. sugar
4 teaspoons baking powder
¾ teaspoon of salt
1 cup yellow cornmeal
2 eggs
1 c. milk
¼ cup of shortening (I use melted butter)
Preheat oven to 425° (or 425 with convection
bake). Place medium size iron skillet with butter into the oven. Remove when
melted, making sure not to burn.
Mix flour with sugar, baking powder, salt, and cornmeal. Add
eggs and milk. Mix with a wooden spoon, being sure not to overmix. Make a well
in the center and pour in the melted butter. Mix quickly. Pour into iron
skillet and bake for 18-20 minutes until golden brown. Use a stick of butter to
rub over the top of the finished bread. Cut into squares and serve from the
iron skillet.
Note: For corn
muffins the temp should be 415°.
I also make this recipe at 1.5 size and put it in my large
iron skillet.
I got this recipe off the internet in the late 1980s.
(Article 2608 of misc. rural, a newsgroup Dave started). It’s been the only
recipe I used since.
MJ's Cheese Quesadillas
Ingredients
·
Cheese,
grated – sharp cheddar, taco cheese, Mexican cheese
·
Flour
tortillas
·
No
Stick Spray
For Dipping:
·
Sour
Cream
·
Salsa
– any store brand or homemade
·
Guacamole
Optional Things to Add to the Quesadillas
·
Grilled
Onions
·
Jalapeños
·
Chicken,
cooked and shredded or chopped
·
Tomatoes,
sliced or chopped
·
Green
peppers, grilled
·
Black
beans
Heat
heavy skillet, such as iron skillet to medium high. Spray oil on one side of
tortilla. Place oiled side down in skillet. Cover with grated cheese. (add
optional ingredients if you like). Spray another tortilla. Place it over the
ingredients, oil side up. Brown quesadilla until cheese melts. Flip over. Brown
until bottom is done. Remove from heat. Slice like a pizza into six pieces –
triangles. Serve will sour cream, salsa, guacamole.
MJ's Guacamole
- 2-3 ripe
avocados, pitted and mashed
- Juice of half a
lime or lemon
- Garlic powder, ¼
tsp or 2 cloves fresh
- 5-6 drops of
Tabasco sauce
- 2-3 Tablespoons
of salsa (optional)
- Cilantro, fresh,
chopped, (optional)
Pit
avocados. Remove fruit from skin by dicing. Mash with fork. Add other
ingredients. Season to taste. Note: if you aren’t eating right away, put the
pit in the guacamole and cover with plastic wrap that touches it (so it won’t
turn brown). Serve with tortilla corn chips.
MJ's Nachos for a few
- Corn tortilla
chips, white, one bag
- Grated cheddar
cheese, or taco or Mexican
Aluminum
foil
Toppings
of your choice, as many or as few as you like:
- Jalepenos,
sliced
- Tomatoes,
chopped
- Onions, diced
- Ground beef,
cooked
- Chicken, cooked,
chopped
- Black Olive
- Black Beans
- Salsa
- Green peppers,
chopped
- Refried Beans
- Shrimp, cooked
Preheat
oven to 350 degrees.
Line
cookie sheet (with sides) or baking pan with aluminum foil. Arrange chips on
pan, kind of spread out, barely overlapping. Sprinkle toppings of your choice.
Cover generously with cheese. Bake at 350 for about 10 minutes, or until cheese
is melted. Remove from oven. Top with spoonfuls of:
- Salsa
- Sour cream
- Guacamole
Note:
Different people can make different sections on the baking sheet to their
liking.
Rich and Easy Brownies
Preheat oven to 350.
½ lb. Butter (2 sticks – forget margarine!)
4 oz unsweetened chocolate squares
Melt butter and chocolate together in microwave proof bowl
for about 3-4 minutes, stirring about every minute and a half, until melted. Set aside.
2 cups of sugar
4 eggs
1 tsp vanilla
1 cup of flour, all purpose
¼ tsp of salt
1 cup of nuts, chopped (optional)
Mix above ingredients together. Add eggs to sugar one at a time. Then add the
rest of the ingredients. Add
chocolate/butter and mix until well blended.
Pour into 9x13 glass pan, greased, and bake at 350 for about 25-30
minutes (do the toothpick test). Cool
slightly.
Sprinkle with powdered sugar. Makes about 24.
Salmon Spread
INGREDIENTS
¨ 1- smoked salmon piece
¨ 2- 8oz package of light cream cheese
¨ 2 or 3- tablespoons of mayonnaise
¨ 3 or 4- dashes of Tabasco
¨ Half of a lemon’s juice
INSTRUCTIONS
Mix, Chill, Serve
Snickerdoodle
Cookies
½ cup of
butter, softened
1 ½ cups of
sugar
1 teaspoon of
vanilla extract
2 eggs
¼ cup of milk
3 ½ cups of
all purpose flour
1 teaspoon of
baking soda
½ cup of
finely chopped nuts, (walnuts or pecans)
Topping:
(mix)
2 Tablespoons
of ground cinnamon
5 Tablespoons
of sugar
Preheat oven
to 375°.
- Beat butter until smooth and
creamy.
- Add the sugar and vanilla.
Continue beating until creamy.
- Beat in the eggs, then the milk.
- Sift flour and baking soda
together. Then stir to blend with butter mixture.
- Refrigerate 15 minutes
- Form into teaspoon size balls.
Roll in topping mixture.
- Place on greased cookie
sheets. Flatten slightly.
- Bake about 10 minutes
Makes about
three dozen.
From “The
Great Big Cookie Book” by Hilaire Walden.
Southern Skillet Biscuits
Makes 6 – 8 biscuits
Preheat Oven
to 450 degrees
In a glass
bowl, mix:
1 cup plus 1
tablespoon of flour (all purpose)
1 teaspoon of
baking powder
½ teaspoon of
salt
¼ teaspoon of
baking powder
Cut in
with a pastry blender, until grainy:
2 Tablespoon
of butter
Using a
fork, mix in:
½ cup of
buttermilk.
Do not over
mix. Turn onto a floured surface and
knead lightly. Pat out dough until
about ½ inch thick. Cut into circles
with a glass or biscuit cutter.
Melt 1
tablespoon of butter in the iron skillet, in the heated oven.
Place
biscuits in iron skillet, turning them over to coat both sides with butter.
Bake until
light brown, about 8 – 10 minutes.
Little Aunt Eunice (Sill)'s Sweet Potato
Casserole
Always for Thanksgiving
6-8 sweet potatoes, baked, peeled, mashed
1 cup sugar
2 eggs, beaten
2 tsp vanilla
1 stick butter, melted
Mix together and put in buttered casserole dish.
Make topping:
1 cup of dark brown sugar
½ cup of flour
1 cup of chopped pecans
1/3 cup of butter melted
Put topping on casserole.
Bake at 350 degrees for 30-40 minutes.
Pancakes
Combine
in large bowl:
2¼ cups flour
1½ teaspoons salt
¼ cup sugar
3 teaspoons baking powder
Combine in another bowl:
3 slightly beaten eggs
¼ cup vegetable oil
1½ cups milk
Add liquid ingredients to
dry ingredients quickly and mix.
Senator Kempthorne's Potato Casserole
The Honorable Dirk Kempthorne
U.S. Senator, Idaho
Specialty Recipe
Potato Ala Bernice
--------------------------------------------------------------------------------
2 pounds of hash brown potatoes
1 cup chopped onions
1 can of Cream of Mushroom soup
2 cups sour cream
2 cups grated sharp cheese
1 teaspoon salt
1/4 teaspoon pepper
2 cups crushed potatoe chips
1/2 cup melted butter
Mix ingredients together in a 9 x 13 dish. Refrigerate. (Can
be made the
night before.) Before baking, add 2 cups crushed potato
chips and 1/2 cup
melted butter to the top of the casserole.
Bake at 350° for one hour.
=====
From http://www.virtualcities.com/ons/id/gov/idgvdk1.htm
It works equally well with Cream of Chicken or any other
Cream of ... soup.
I use the fresh hash browns, but frozen works well, too.
Dave's Bacon, Egg, Avocado and Tomato Salad
Ingredients:
· 1 ripe avocado, chopped into chunks
· 2 boiled eggs, chopped into chunks
· 1 medium-sized tomato, chopped into chunks
· Juice from one lemon wedge
· 2-4 cooked pieces of bacon, crumbled (optional)
· Salt and pepper to taste
Directions:
Mix all ingredients together, stirring not too much, but just enough to make some of the avocado and egg into mush.
Rachel's Peanut Butter Pie
Ingredients:
- 24 Nutter Butter Peanut Butter Sandwich Cookies, crushed
- 5 Tbsp. butter, melted
- 1 pkg. (8 oz.) Cream Cheese, softened
- 1 cup creamy peanut butter
- 3/4 cup sugar
- 1 Tbsp. vanilla
- 1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
Directions:
MIX cookie crumbs and butter. Press onto bottom and up side of 9-inch pie plate.
BEAT cream cheese, peanut butter, sugar and vanilla with mixer until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
FREEZE 4 hours or until firm. Remove from freezer 30 min. before serving. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP.
MJ's Chocolate Buttermilk Cake
Cake Ingredients:
- 1 1/4 cups sugar
- 2/3 cups oil
- 2 eggs
- 1 tsp vanilla
- 1 cup buttermilk
- 1 1/2 cups plain flour
- 1 1/4 tsp baking soda
- 1/4 cup cocoa
- 1 tsp salt
Cake Directions:
Mix sugar, oil and eggs; beat and add vanilla. Add dry ingredients and then add buttermilk slowly. Mix well. Pour into a pan that has been greased and floured. Bake at 350 for 40 minutes. While hot, cut into squares.
Cake Topping Ingredients:
Cake Topping Directions:
Heat in a medium pan until butter melts; do not let boil. Pour over cake.
- 1 stick butter
- 1/2 cup buttermilk
- 1/2 tsp baking soda
- 1 cup sugar
Cake Topping Directions:
Heat in a medium pan until butter melts; do not let boil. Pour over cake.
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