Grateful help - #Juicing

[This is a post that was scheduled and bumped several times. Information is solid but it's overdue to be shared.]

I am grateful that my son shows enthusiasm for helping me in the kitchen and around the home. At the beginning of August [2012], I started juicing again. Nothing really changed other than moving to a new climate. I eat my Juice Plus+ daily and because of these two factors - new environment and the adage: 'you are what you eat,' I've been wanting to get back into juicing. [I had taken a several month break from juicing.]

If you would like to learn more about how Juice Plus+ is made, please visit their YouTube channel and watch a 2 minute video. You'll be pleased to find out that we juice raw fruits and veggies including pulp and seeds/ stems, etc.  Basically what I'm doing when I juice at home! 

I own a Breville juicer that I purchased probably 8 years ago. It's easy to set up, requires very little food preparation and it's easy to clean up. Those are important features to look for. 

On this particular day, we juiced apples and carrots but we have many other favorites that you can check out on my Facebook page, Convey Awareness, under my Notes. 

On average, I juice every other day and on alternate days, I make a green smoothie. In a 3 day span that I had juiced, I learned that I had spent $11 for two people for only 4 fruits/veggies! 

The cost to juice:

1 Watermelon (49 cents a pound): $3

1 Cantaloupe (99 cents each) and water cress ($2): $3

9 Apples and 6 carrots: $5

Total = $11 divided for two people over three days 
                                  = $1.80 per day per person for 4 fruits/veggies

The cost of Juice Plus+ for 15 fruits, veggies is $1.50 a day!

This brings me to the fact that juicing is beneficial to your health and if you simply want to get more nutrients from whole foods, Juice Plus+ is an option that will provide a variety of produce daily!  

We are subscribers to a farm-share (like a CSA) so we get an abundance of produce and I simply cannot help myself when I'm in the produce aisle of any grocery store! I won't let produce go to waste - I will juice them! We do not compost (yet) so very little goes into the trash. Plus depending on what you've juiced, you can turn the pulp into the base for a veggie burger. 

If you're interested in learning more about how you can bridge the gap and eat a variety of fruits and vegetables for yourself and family, please leave a comment. I will contact you privately. 

Subscribe to my blog here to never miss a post. 

Follow me on Facebook, Twitter, and Pinterest.

Subscribe here to receive my monthly newsletters for free.

Choose, eat, and live well! =)

Cleaning Your Vitamix Naturally!

As an owner and daily user of the Vitamix 5200, I find that the simple dish soap with water tends to add build up or gunk to the inside of the container over the course of several washes plus hard water doesn't help! So, I've come up with a cleaning solution and it's all natural. 

After blending, rinse the container in hot water. The way they suggest is to fill the container to the half way point with hot water and add 2 drops of dish soap. Turn it on variable low to 10 then kick it up to variable high and run it for 30 seconds. This way does work but an extra deep, natural cleaning step may be needed after awhile. 

BEFORE:

Some grit, water stains, and gunk.

Or, you may skip the dish soap cleaning option. Always rinse your Vitamix out with hot water first. Then add the following to the rinsed container:

1. 1/3 cup of white distilled vinegar.
2. 3 tablespoons of 3% hydrogen peroxide.
3. 1/4 cup of baking soda. 

After bubbling slows, add hot water to the half way point. Turn it on variable low to 10 then kick it up to variable high and run it for 30 seconds. Empty and rinse one last time in hot water. Dry. 

DURING:

Baking Soda, Vinegar, Hydrogen Peroxide & HOT water.

AFTER:

"Almost" new looking! 

I do receive a small commission from Amazon.com if you purchase anything through their site using one of the links above (read my full advertising disclosure here). 

Thank you very much for your generosity in helping to offset the costs of website upkeep, so that I can keep sharing wellness resources with my community and beyond.

Subscribe to my blog here to never miss a post.
Follow me on Facebook, Twitter, and Pinterest.

Download my free eGuide when you subscribe to my monthly newsletters for free.

Choose, eat, and live well! =)

Egg Muffins for Breakfast

Preheat oven to 350º F.

Line a muffin pan using a preservative free meat like Hormel or Oscar Meyer Selects. 

I suggest Hormel turkey or chicken breast (free of preservatives, no nitrates/nitrites) then add diced vegetables of your liking (I used zucchini and broccoli florets) to the lined pans. 

*Beat 4 eggs with 1 T of milk (you can omit) and S&P then pour over the veggies. Add cheese to the top of eggs (optional). Bake for about 14 minutes. Check to see if cooked thoroughly with a toothpick in the center. Let cool in pan on wire rack for 3-5 minutes then serve! 

* 4 eggs will yield 8 egg muffins.

You may substitute or omit any ingredients. If you make yours different, please share. I'd love to share your healthy substitutions with my subscribers. 

Choose, eat, and live well! =)

Harvest Time - Ratatouille

What is a good way to use up various vegetables for a delicious dish? Why - Ratatouille, of course!! 

What a colorful dish! I hope it can inspire you to make something delicious for your family! BTW, the preparation of the vegetables took about 15 minutes and the rest of the time they were sauteing in the pan (about 25 minutes all together). 

Ingredients:
4- Small Potatoes
1- Onion
1- Large Bell Pepper
1- Zucchini
1 cup julienne carrots
2- tomatoes
1/4 cup EVOO 
1/2 tsp sea salt & pepper
1 tbsp dried herbs of you choice (divided)

Preparation: 
Cut your fall harvest vegetables to roughly the same size for even cooking. Sauté in EVOO, sea salt, pepper, and herbs of your choice. I typically use dried unless it's fresh basil from Abundant Harvest Organics (and then I freeze mine so that it'll last well into the winter). Start with the most dense vegetable (I started with the potatoes) then I browned the onions as the potatoes were cooking. The squash was third followed by the bell peppers, zucchini, and carrots. The tomatoes went in last. Cook until it's the texture you like. Season it (divide the tablespoon after each batch of vegggies go in the pan) while it cooks to bring out the natural flavors of the vegetables and it acts as a preservative as well. I sauteed my vegetables for 10 minutes on medium-low heat. 

I like simple, satisfying flavors. You may want to add more herbs and spices if the EVOO and dried herbs aren't enough to spice things up. The choice is yours but if you have a bunch of in-season vegetables that you don't know what to do with, make a ratatouille! 

You can serve alone or with a side of rice, couscous, or quinoa. I thought the dish was better the second day. Kind of like lasagna! You know some things just taste better the next day! =) 

Choose, eat, and live well! =)