Monday, April 27, 2015

Daily Greens: Strawberry Green Juice

Mayim Bialik does it. Joey Kramer does it. Millions of people around the world have been cleansing their bodies using juices and smoothies for years. Have you?

Shauna Martin of Daily Greens has developed a unique 4-day cleanse program that you can try easily at home. And it's not just juice! This program also includes recipes for snacks and light meals to help keep you on track and nourish your body while you cleanse. Give it a try.

At a bare minimum, try this strawberry green juice. Even if you're not cleansing, it's simply delicious and a great way to use some of those fresh spring vegetables and fruit.

Strawberry Green Juice
Excerpted from Daily Greens 4-Day Cleanse by Shauna Martin of Daily Greens

Strawberries are chock-full of vitamin C and many other essential nutrients and antioxidants. For
parents out there, this green juice comes kid-tested, as my son Cooper loves it.


5 strawberries
Big handful of spinach (2⁄3 bunch)
4 romaine leaves ½ apple
Handful of mint (3 to 4 leaves)
1⁄8 pineapple or ¾ cup (125g) pineapple chunks

1 Wash the strawberries, spinach, romaine, apple, and mint.

2 Cut and core the apple and cut into pieces that will fit through your juicer.

3 Top and tail the pineapple, peel it, and cut into pieces that will fit through your juicer.

4 Run all ingredients through your juicer, scrape off foam (if desired) and enjoy!

Optional snack addition:
1 cup (110g) of strawberries. Only consume more fruit with your green juice snack if you feel hungry or low on energy.


Daily Greens 4-Day Cleanse

"Daily Greens is the way I start my day every day. Before I go to the gym and before I get onstage. It gives me that extra kick in the butt that I love." - Joey Kramer, Aerosmith

Are you craving junk foods? Feel sluggish and tired all the time? Fueling yourself on caffeine and sugar on a daily basis? Then it's time reset your mind and body with the Daily Greens 4-Day Cleanse.

Jump start your body and give yourself a "spring cleaning" during the week so you're refreshed and looking amazing for the weekend. The book features four key cleanses: one for each season of the year (Spring, Summer, Fall, and New Year). The vegetables and fruits in each cleanse are selected to coincide with fresh, delicious seasonal produce so that you can juice right in your own home. Try the 4-day cleanse or if it's right for your lifestyle, try the 7- or 10-day cleanse.

The best part? You don't have to eliminate food on the Daily Greens cleanse. Founder Shauna Martin recommends a raw diet while you juice, so you're not just limited to just liquid, and you'll still be able to refresh, rejuvenate, and reset as you would with other cleanses. So you get the same benefits of a cleanse without starving yourself! No more cleanse headaches or irritability, and you'll feel the results almost instantly.

You can make these yummy green recipes right in your own kitchen, anytime you want. Daily Greens juices contain easy to follow recipes that include up to 6 pounds of raw produce cold-pressed into each bottle. Each juice is the equivalent of 9 servings of fresh vegetables and fruits. They are naturally low-calorie because less than 10% fruit is used so you don't spike sugar levels. No water, sugar, or preservatives are added. The juices are naturally vegan, naturally gluten-free, naturally dairy- and soy-free, non-GMO project certified, and absolutely delicious.

So if you're ready to reset your body, lose weight, or just give yourself a much-needed energy boost, the Daily Greens 4-Day Cleanse has exactly what you need. With a foreword from Mayim Bialik, star of The Big Bang Theory.
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Friday, April 24, 2015

Paleo Supersmart Bars

It's PaleoFX this weekend in gorgeous Austin, TX and we couldn't be more excited! This is the time to find out about upcoming trends in Paleo, meet authors and brands, and much, much more. If you're at the event, be sure to visit Quarto Publishing Group to get 40% off of their amazing Paleo cookbooks. If not, then you should definitely try these bars from Landria Voigt. Whether you're Paleo or not, these bars make a healthy snack for any time of day.

Supersmart Bars
Excerpted from Super Paleo Snacks by Landria Voigt

These taste like candy bars! But with the omega-3–rich walnuts, which can help with concentration, and the magnesium-packed cashews, which can help improve memory, this is the exact opposite of a candy bar. Further, the lowglycemic coconut nectar can help stabilize blood sugar levels, while the dark chocolate offers a little mental boost. This is an ideal snack for school or work!

1 cup (120 g) walnuts
1 cup (110 g) cashews
1 cup (80 g) unsweetened shredded coconut
2/3 cup (175 g) almond butter
1/3 cup (144 g) coconut oil
1/3 cup (115 g) coconut nectar
1 tablespoon (15 ml) vanilla extract
½ teaspoon sea salt
1/3 cup (58 g) dark chocolate chips

In a food processor, blend the walnuts, cashews, coconut, almond butter, coconut oil, coconut nectar, vanilla, and salt until the mixture starts to solidify. Then place the mixture into an 8 ✕ 8-inch (20 ✕ 20-cm) baking dish or pan and press firmly until flat and even. Place in the fridge for 30 to 60 minutes.

Set a small mixing bowl over a small pot of simmering water (be careful that the bowl does not touch the water). Put the chocolate chips in the bowl and stir until melted. Spread the chocolate over the bars and put back in the fridge until it hardens. Cut into 2 ✕ 2-inch (5 ✕ 5-cm) squares. You may want to use a metal spatula to get the squares out. The first one may be tricky to get out but the rest are easy. Store in the fridge.

Yield: 12 bars


Super Paleo Snacks

Snacks are essential for making sure we get the proper amount of nutrients. They refuel our bodies and allow us to be productive at work, school and during fitness activities, but it's so difficult to find a snack that isn't processed, boxed, or GMO. What's a Paleo-lover to do? You need snacks to feel good about eating, that are portable, appealing, inexpensive, and easy to make. That's a tall order. Luckily, there is Landria Voigt's Super Paleo Snacks. With over 100 recipes using Paleo superfoods like coconut, avocado, sweet potatoes, and almond, you will be on your way to amazing health benefits including reduced incidence of diabetes, autoimmune illnesses, cancer, and neurodegenerative diseases. These recipes are quick and easy to make, most take under 15 minutes to prepare! Try every easy Paleo-approved recipe for enjoyable bites, treats, and munchies. You'll always have something healthy, natural, and delicious for snacking!

Thursday, April 23, 2015

Savory Chickpea Poppers

We're all busy and we're all trying to be more active. Whether you make it to the gym daily, love to run, or just play outside with your kids, you need the right fuel for your body.

Kate and Tara's new book, Real Fit Kitchen, teaches you how to upgrade your performance and diet, get real, and break free from the packaged bars and powders. You're busy, but that doesn't mean you can't find some great, easy, healthy snacks to help give you the boost you need to keep going. How about this recipe?

Savory Chickpea Poppers
Excerpted from Real Fit Kitchen by Tara Mardigan and Kate Weiler

Sometimes you just need a quick and reliable snack food to satisfy a savory craving. These chickpeas will do the trick without leaving you drained like potato chips or crackers tend to do. Imagine a snack that can actually help you control your appetite and stick to smart portions throughout the day and night. These are a win-win.

2 cans (14 ounces, or 392 g) chickpeas, drained and rinsed
2 teaspoons (10 ml) olive oil
2 teaspoons (5 g) ground cumin
2 teaspoons (4 g) ground coriander
1 teaspoon
Hungarian paprika
1 teaspoon chili flakes
Sea salt and black pepper to taste

Preheat the oven to 425°f (220°c). Spread the rinsed chickpeas on paper towels or on a large dish
towel and pat until dry. Transfer the chickpeas to a baking pan, drizzle with oil, the spices, salt and pepper. Toss with your hands to coat evenly. Roast for 30 to 35 minutes. The chickpeas should be crisp throughout. If they are still soft, roast them for another 5 to 8 minutes.

Servings: 4

Notes: The poppers are more than a snack, try adding these chickpeas to salads as well!

Rich in fiber and a good source of protein, iron, and manganese, chickpeas help you stay full longer and help stabilize blood sugar.



Real Fit Kitchen

Admit it, your idea of sports nutrition needs an upgrade. Are you still reaching for low-fat cheese sticks and peanut butter bagels for pre-event meals? Let's get real and break free from the packaged bars and powders.

Active people, fitness lovers and athletes need practical guidance and proper knowledge about nutrition. Real Fit Kitchen is just what you're craving.

Nutrition experts Tara Mardigan and Kate Weiler prove that the foods, supplements and beverages, that many think are aiding performance, are actually hindering and can be easily replaced with healthy, real, clean food. For example:

- Instead of consuming chemical-laden and performance-hindering additives in packaged recovery drinks, make your own performance-boosting chocolate protein recovery drink.

- Replace liver-damaging pain-relief medications that dehydrate and disrupt electrolyte absorption, try a tart cherry juice smoothie.

- Substitute peanut butter laden with inflammatory trans fat and added sugar for muscle-rebuilding pecan cashew maca butter.

More nutritious than store bought products, Real Fit Kitchen provides 100 healthy meals, snacks, smoothies, and more, including new ingredients (like performance-enhancing raw cacao, turmeric, and chlorella) to upgrade anyone's diet. Learn to make more efficient, cost-effective meals that your whole family will eat. Enjoy natural food, and replace sports nutrition unhealthy products that do not properly sustain an active lifestyle with delicious and easy recipes that the whole family will love.

Wednesday, April 22, 2015

Roasted Beet Salad with Fresh Chervil

It's Earth Day today and I couldn't think of any better way to celebrate than with this earthy beet salad with fresh chervil from Homegrown Herb Garden. What's chervil you ask? Get ready to get excited.

If you have a shady spot in your garden (and who doesn’t?) then you have the perfect place to grow chervil. This cheerful herb sports attractive feathery leaves that just beg to be touched and enjoyed, releasing their refreshing anise scent.

The Basics

Chervil (Anthriscus cerefolium) is a member of the parsley family that can be successfully grown in Zone 3 and warmer. Like parsley, this shortlived herb grows in a 1- to 2-foot (30.5 to 61 cm)-tall clump of leafy stems, but the light green leaves with hints of silver are more finely divided than those of parsley. Some say chervil resembles a small fern, making it a good edible to grow side by side with ornamental flowers.

Common Varieties

When purchasing, look for the ‘Crispum’ variety, which has curly leaves. You also might see Brussels Winter’ chervil, which grows taller than common chervil and tolerates warmer temperatures before bolting. Don’t confuse proper chervil with ‘Sweet’ or ‘Spanish’ chervil (Myrrhis odorata), also known as sweet cicely, which grows twice as tall as chervil and has a more pronounced anise flavor.



Roasted Beet Salad with Fresh Chervil
Excerpted from Homegrown Herb Garden by Ann McCormick and Lisa Baker Morgan

Chervil is most often paired with delicate fish or poultry. It’s not frequently seen with something as hearty as beets. However, the combination of sweet, solid beets with frilly, light chervil is as delicious as the color combination is beautiful. Slice the beets as indicated for visual interest and taste variation. This makes a good side dish for terrines and meat dishes.

1 pound (454 g) red, golden, and candy beets
3 teaspoons (15 ml) fresh lemon juice, divided
1 1⁄2 tablespoons (23 ml) quality olive oil or pistachio oil
1⁄4 teaspoon gros sel de Guérande or sea salt
Handful of chervil, trimmed, for garnish

Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper. Cut the beet tops from the bulbs and reserve the tops for another use. Wrap the bulbs in aluminum foil and place on the prepared baking sheet. Roast in the oven until a fork can be easily inserted, about 40 minutes. Remove the beets from the oven. Once the beets are cool enough to handle, peel the skin from the beets. Discard the skins and foil.

When the beets are fully cool, slice the red beets horizontally and place in a bowl. Add 2 teaspoons of the lemon juice (to set the red color) and toss. Cut the golden beets into wedges. Dice the candy beets. Add the beets, remaining 1 teaspoon lemon juice, olive oil, and salt to the bowl. Gently combine. Adjust the seasoning with salt as needed. Arrange beautifully on a plate with the chervil.

Yield: 6 servings


Homegrown Herb Garden

Take your home cooking to the next level by incorporating fresh homegrown herbs! You don't need lots of space for a huge herb garden, and you don't need to spend a lot of money on fresh herbs at the grocery store or farmers' market. With Homegrown Herb Garden, you can choose the herb or herbs you will use the most and build your herb garden around them. Start with an overview of how to grow, harvest, and store herbs. Then, learn how to handle each herb and what flavors they work well with. The culinary section includes how to prepare and use your herbs, plus savory and sweet recipes to feature them in. Choose your favorite herbs, learn to grow them successfully, and never be at a loss for what to do with them!

Tuesday, April 21, 2015

Kohlrabi Home Fries with Thyme Aioli

Kohlrabi has always freaked me out a little bit. I mean, look at it. It's alien-like.

I'll admit to putting it back onto the share table when I get my CSA box each week. That's all about to change. I had no idea you could make fries with kohlrabi. Sign me up!

If you're a CSA member or just love to grow things in your home garden, this is the cookbook you need to have. Filled with unique recipes that really take a "nose to tail" approach to vegetable cooking, it's one you'll cherish for years to come. Order your copy today.

Kohlrabi Home Fries with Thyme Aioli
Excerpted from The CSA Cookbook by Linda Ly

At first sight, kohlrabi can seem like an intimidating thing. The orb is often green and pale but also comes in a shocking purple, and its tentacle-like stems are reminiscent of Sputnik 1. But underneath that slightly rubbery and sometimes knobby exterior is a smooth, white, and firm flesh that turns tendercrisp in a hot oven, cooking up like a lighter version of potato fries. They have every bit of the satisfying munch of a spud, but leave you with none of the heaviness in your belly.

Makes 4 Servings

For the Fries

2 pounds kohlrabi, peeled and cut into 3-inch spears
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon garlic powder
1⁄8 teaspoon ground black pepper

For the Aioli

1 egg
2 garlic cloves, crushed
1 tablespoon chopped fresh thyme
1 teaspoon lemon juice
¼ teaspoon kosher salt
¾ cup sunflower oil

Preheat the oven to 425°F.

On a large rimmed baking sheet, toss the kohlrabi with the oil, salt, garlic powder, and pepper. Scatter the kohlrabi across the baking sheet in a single layer and bake for 35 to 40 minutes until lightly browned, shaking them up halfway through to evenly brown all the sides.

Meanwhile, make the aioli by adding the egg, garlic, thyme, lemon juice, and salt to a blender. Blend on medium speed for a few seconds until well combined. While the blender is running, add the oil in a very slow, steady, and thin (think needle-size) stream until the mixture emulsifies. Don’t try to rush the stream of oil; the emulsification starts slowly, but you’ll hear the sound of the motor change as the aioli thickens and starts slapping the sides of the blender. When the aioli turns opaque and smooth, transfer to a small bowl and serve with the kohlrabi fries.

Cook’s Note

I use sunflower oil to emulsify the aioli, but you can substitute another neutral oil, such as safflower or grapeseed. I don’t recommend using extra-virgin olive oil with any aioli made in a blender or food processor, as the high-speed action of the whirring blades can bring out its bitterness. Extra-virgin olive oil can also cause an emulsification to break more easily.

Shortcut to Perfect Aioli

If you have an immersion blender, there’s an easier way to perfect aioli. Simply add all of the aioli ingredients to a blending cup (preferably the one that came with your immersion blender) or a mason jar. The oil will naturally separate and float to the top. Press the immersion blender down into the cup and blend on high speed for about 1 minute, gradually moving the blender up the cup as the mixture starts to emulsify. Voilà, effortless aioli!


The CSA Cookbook

Make the most of your CSA membership - or your garden harvest - with simple yet bold, inventive yet nourishing meals from acclaimed blogger Linda Ly.

Community Supported Agriculture (CSA) programs have connected farms to consumers and made people more in tune with where their food comes from, but still leave many stumped beyond the conventional uses for their produce. How many times has a CSA share arrived with things you've never seen before or not known what to do with?

The CSA Cookbook will help you cook your way through a CSA box (or farmers' market or backyard bounty) with 105 seasonal recipes that utilize every edible part of the plant, from leaves and flowers to stems and seeds. Think of it as a nose-to-tail approach - for vegetables!

With innovative ideas for preparing the lesser-known but no-less-delicious parts of plants, tips for using the odds and ends of vegetables, and easy preservation techniques, Linda Ly helps you get from farm to table without a fuss. Chapters include tomatoes and peppers, leafy greens, peas and beans, bulbs and stems, roots and tubers, melons and gourds, and flowers and herbs. You'll find globally-inspired, vegetable-focused recipes that turn a single plant into several meals - take squash, for instance. This year-round vegetable brings a variety of tastes and textures to the table:Squash Blossom and Roasted Poblano Tacos, Sicilian Squash Shoot Soup,Autumn Acorn Squash Stuffed with Kale, Cranberries, and Walnuts, andToasted Pumpkin Seeds. If you grow your own food at home, you might be surprised to learn you can eat the leaves from your pepper plants, or pickle the seed pods from your radishes.

The CSA Cookbook aims to inspire curiosity in the garden and creativity in the kitchen. You'll look at vegetables in a whole new way and think twice before you discard your kitchen "scraps"!

"One of my favorite sayings is, 'Use it up, wear it out, make it do, or do without.' What appeals to me about this phrase is the idea that everything is useful. And that's why I like The CSA Cookbook so much. Many of Linda's dishes utilize the oft-discarded parts of vegetables such as tomato leaves, radish greens, and carrot tops. More than just being efficient, these recipes encourage us to explore the flavors and uses of every edible part of a plant. This book will completely change the way you look at vegetables." - P. Allen Smith, author of P. Allen Smith's Seasonal Recipes from the Garden

"The CSA Cookbook shows you how to use everything your vegetables offer, whether they come from your CSA or your garden. After all, why throw away what's edible when it can offer so much in the kitchen?" - Deborah Madison, author of Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom

Monday, April 20, 2015

12 Bones Smokehouse Damn Good Corn Pudding

I was lucky enough to get to go to 12 Bones last week to share a meal with the owners and some colleagues and it was one of the most wonderful experiences ever. Although the barbecue was the best I've ever had, I simply fell in love with this corn pudding. Thankfully, the recipe is in their new cookbook so I can make this pudding as often as I want... right in my own kitchen. That's a win. A yummy, delicious, spectacular win.

Make this pudding. You won't regret it.

Damn Good Corn Pudding
Excerpted from 12 Bones Smokehouse: A Mountain BBQ Cookbook

This is exactly what it sounds like—damn good corn pudding. The recipe came about when we were trying to make corn pancakes in our early days. As a testament to just how naïve we were, we thought we could make those pancakes to order, you know, since we weren’t expecting to be all that busy. That lasted about a week. We had to figure out a way to serve something like that dish, but quicker, and the idea of the corn pudding was born. These days we make this by the truckload, and we still sell out of it. But thanks to the unfussy nature of the dish—especially compared to pancakes—this recipe is great for a group or a frazzled host. You can even serve it straight out of the casserole dish.

Yield: 8–10 servings

1 3/4 cups all-purpose flour
1 1/4 cups sugar
3 tablespoons baking powder, plus 1 teaspoon
2 teaspoons salt
1/2 teaspoon red pepper flakes
1 teaspoon cumin
1 teaspoon coriander
6 large eggs
1 stick melted butter
2 cups heavy cream
1 14-ounce can of creamed corn
2 fresh poblano peppers, seeded and diced
1 1/2 cups fresh or frozen corn kernels

Preheat the oven to 300°F. Mix all the dry ingredients together in a medium-size bowl. Pour the eggs, butter, cream, and creamed corn into a large mixing bowl, and beat with an electric mixer or stir until thoroughly combined. Add the poblanos and corn. Slowly add the flour mixture, and mix until just combined. The mixture should resemble cake batter. Grease a large 11 x 15-inch rimmed baking dish.
Pour the pudding mixture into the pan, and place it in the oven. Lightly tent the pan with foil. Bake for 1 hour with the foil on, then remove the foil and bake for an additional 30 minutes, or until the center is just set.


12 Bones Smokehouse

For lovers of the 12 Bones restaurant as well as fans of progressive 'cue, 12 Bones Smokehouse includes signature recipes and techniques for ribs, pulled pork, and all the fixin's.

When 12 Bones Smokehouse opened in Asheville, North Carolina, many doubted that it would succeed. From a squat building in a flood plain, the owners were serving up creative barbecue that wasn't 100-percent true to any single region. Yet a decade later, 12 Bones is a local institution that rivals the Biltmore Estate in popularity. (In fact, it's 12 Bones alone that has been on President Obama's itinerary all three times he's passed through Asheville.)

The 12 Bones Smokehouse book is true to the spirit of the place. Everything is made from scratch--and cornbread is not optional. Inside you'll find all the classics: from the famous ribs to smoky pork, turkey, and chicken. And just like the restaurant, the bookis uniquely vegetarian-friendly by barbecue standards. From tangy Pickled Okra Salad to savory Jalapeno Cheese Grits, everyone will find something to love. Addictive desserts and flavor-packed rubs and sauces--including the famous Blueberry-Chipotle Barbecue Sauce--are all here, too. So if you can't make it to 12 Bones this week, now you have the next best thing.

Friday, April 17, 2015

Crispy Rice Cereal Donut Treats

Nothing says TGIF better than a giant plate of sprinkle-covered donuts, ammiright? If crafting donuts from scratch isn't your thing and you're looking for a healthier option, why not try making donuts out of crispy rice cereal instead? Still sweet and playful, but with less calories.

Ashley is having a GIVEAWAY for her adorable new cookbook, Super Cute Crispy Treats, which publishes in August. It's available for preorder RIGHT NOW. So jump on over to Cute as a Fox's Facebook page and enter for your chance to take home an advanced copy.

And try these. Because they're adorable. Because they're easy to make. Because it's Friday and you deserve it.

Happy weekend!

Crispy Rice Cereal Donut Treats
Excerpted from Super Cute Crispy Treats by Ashley Fox Whipple

When guests first lay their eyes on these treats, they’ll find it hard to believe that they aren’t actual donuts. The delicious buttercream frosting and sprinkles go a long way toward pulling off the disguise.

Yield: 12 donuts
Time: 30 minutes active, 20 minutes cooling
Difficulty level: Easy

3 tbsp margarine
1 10-ounce (280 g) bag mini marshmallows
6 cups (150 g) crisp rice cereal
1½ cups (285 g) Buttercream Frosting, tinted color(s) of choice

Equipment: Donut baking pan

Melt margarine over low heat in a 5-quart or larger saucepan. Add marshmallows, and stir. Let marshmallows melt completely, stirring occasionally. Remove from heat.

Stir in crisp rice cereal until covered with marshmallow. As soon as mixture is cool enough to handle, press into a greased donut baking pan to form donut-shaped treats. (If necessary, turn out formed treats onto a greased baking sheet and reuse donut pan until all of the mixture has been used.) Let cool completely.

Frost donuts with buttercream frosting and top with sprinkles. Store in an airtight container in the refrigerator and serve within 24 hours.


Super Cute Crispy Treats

A healthier alternative to traditional desserts, moms and kids alike will love creating these incredible, no-bake recipes featuring your favorite cereal treats.

In Super Cute Crispy Treats, food crafting expert Ashley Whipple will show you over 100 ways to make an extraordinary crispy treat. Experiment with all new flavors like Caramel and Sea Salt, Kool-Aid, Peanut Butter and Jelly, and Pretzel and Chocolate. For parties, go beyond the ordinary square with 3D sculptures like apple-shaped crispy treats, ice cream cone treats, topiary treats, crispy donut treats, and more. Try your hand at Crispy Treat Pops and even Crispy Treat Layer and Wedding Cakes.

With a special chapter on gluten-free and low-sugar crispy treats, there is a recipe in here for everyone, and you'll be inspired to whip up a quick batch of Super Cute Crispy Treatstoday!