Most of us by now have heard of juicing. It’s the newest fad in the obsession to be a size two. The problem with juicing for me is that is doesn’t fill me up. I have a new way for you to juice that is just as healthy but will save you some money and keep your tummy full.

A regular juicer costs about $100 dollars and sometimes even more. A way to keep the cash in your pocket is to use a blender instead. Now you may be thinking that we’re going to make smoothies, WE ARE NOT GOING TO MAKE SMOOTHIES! The problem with smoothies is that they tend to have a lot of unhealthy ingredients like ice cream, sherbet, and juices full of sugar. Also, smoothies usually don’t have vegetables. These recipes not only contain veggies but some even have nuts.  These are like meals in a cup. A raw foods approach to juicing.

I’ve come up with a few recipes and I’ll let you know how they help your body. 

The Cleanse 

• 1-2 handfuls of spinach
• 1 cored pear
• 1 banana 
• 1 cored apple
• 1 cup of pineapple 
• 3 cups of water

The liver helps cleanse the body because it filters your blood. Apples antioxidants are believed to prevent the growth of cancer in the liver. Spinach uses its chlorophyll to rid your body of smog and heavy metals and citrus fruits like pineapple help the body digest toxins and help with the liver cleansing process.

Skin Brew

• 2 handfuls of spinach
• 1 cup red grapes
• 1 banana 
• 1 cup strawberry
• 1/8 cup of almonds
• 1 tsp maca powder
• 3 cups of water

These ingredients will have everyone asking you what your secret is. Grapes and strawberries are great for the skin. They contain alpha hydroxyl that helps to clear away dead skin cells that cause pimples. Almonds contain oxalic acid (a very small amount) which also helps to keep skin clear and beautiful. 

Protein Punch

• 2 handfuls of spring greens
• 1 avocado
• 1 cup blueberries
• 1 orange
• 1 cup of papaya
• 1/8 cup walnuts
• 3 cups of water

This drink is full of protein and helps your muscular system.  Avocados and walnuts contain omega-3 fatty acids. These help lower the level of triglycerides in the blood, which can lead toheart disease if too high. They may also prevent neuromuscular conditions. Blueberries contain antioxidants that can help in the repair of damaged muscles. Papayas have potassium in them. Potassium is an electrolyte that prevents muscle cramps and spasms.

Remember when blending these you may have to do so for longer than usual to obtain desired consistency. 

Happy Juicing!

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My sister said it best: A thanksgiving without pumpkin pie is just a Thanksgiving I don’t want to be a part of. There’s just something about that amazing creamy texture and medley of fall flavors that makes us all thankful to be alive and eating pie.

We all know that making pumpkin pie is super easy and that the results will be tastier than anything you’re going to buy at the store. This recipe one-ups the one on the back of the pumpkin puree can by a long shot, and yields an incredible flavor that totally justifies the extra time and effort that the recipe entails.

Makes one, 9 inch pie

Ingredients

• 1 cup heavy cream
• 1 cup whole milk
• 3 large eggs AND 2 large yolks
• 1 tsp vanilla extract
• 1 15oz can of pumpkin puree
• 1 cup candied yams or canned yams
• ¾ cup sugar
• ¼ cup maple syrup
• ¼ tsp ground nutmeg
• 1 tsp fine ground sea salt
• 1 pie crust

 

 

Directions

 

Preheat oven to 400 degrees. Put the rack to the lowest position and place a baking sheet on the rack.

Mix cream, yolks, eggs, milk, and vanilla together in a bowl and put to the side.

Mix pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in a saucepan and bring to a simmer, bubbles bursting slightly, which should take about 5-7 minutes. Let the mixture simmer more, stir constantly and mush yams against the sides of the pot so that they become creamier. Let cook for 10-15 minutes, until the mixture is thick and shiny.

Take the pan off the burner and whisk in the cream mixture you had set aside. Strain through a mesh strainer, using a spoon to press the chunks through the strainer. Whisk again, repeat if necessary.

Put crust in a pie plate, place on preheated baking sheet. Pour the pumpkin mixture into the crust and let it bake for about 10 minutes. Leaving the pie in the oven, turn the heat down to 300 degrees and let bake for another 20 to 30 minutes, or until the edges are set. Remove from the oven and set on a cooling rack, and the pie will finish baking with the residual heat. Let sit for at least 2 hours and then cut and serve at room temperature or chilled. Don’t forget the whipped cream!

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Yes, Halloween is over but that doesn’t mean there are no opportunities to be a hostess. Thanksgiving is just around the corner and I bet you’ve got some girlfriends with autumn birthdays (like yours truly).

Every good Hostess knows she has to keep the libations flowing or her guests might start going. I’ve got 3 cocktails that will make your next event unforgettable (or leave your guests unable to remember, if you really do it right.)

The first cocktail up on the list is Bailey’s caramel Appletini.  What screams autumn more than caramel apples? Check out the recipe below

Ingredients

• 1 ounce(s) Baileys Caramel Irish Cream
• 1 ounce(s) Smirnoff Green Apple Flavored Vodka
• 1 slice(s) green apple
• 1 teaspoon(s) caramel dip 

Directions

• Combine Baileys Caramel Irish Cream and Smirnoff Green Apple Flavored Vodka. 
• Shake with ice and strain into a prechilled martini glass.
• Garnish the rim with a slice of apple that’s been dipped into caramel. 

 

Nothing warms you up quicker than whiskey. Trust me, I’m Irish and I went to undergrad in the Midwest. This next one has the fixings to keep you warm all fall. 

 

 

Autumn Wind

 

Ingredients 

• 1 oz Jameson Irish whiskey
• 1 oz Hiram Walker Original Cinn cinnamon schnapps
• 2 dashes Angostura bitters
• 3 oz good quality apple cider

Directions

• Put some ice and the first three ingredients into a tumbler glass.
• Then pour the apple cider over the concoction.
• Enjoy. 

 

Our last two drinks have been served chilled. Now we’re turning up the temperature.

 

 

Cinnamon Toast 

Ingredients 

• 1 1/4 ounce(s) Captain Morgan Original Spiced Rum
• 6 ounce(s) hot apple cider
• 1 tablespoon(s) sugar
• 1 tablespoon(s) cinnamon

Directions

• Rim a mug with cinnamon and sugar. A trick to this is to get the rim wet then dip into a mixture of cinnamon and sugar. Make sure to use a plate or a wide bowl to hold the mixture.
• Then combine the rum and hot cider and enjoy.
• To add a little style you could garnish with a cinnamon stick.

If all else fails, serve red wine. Happy Hostessing girls!

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One of my absolute favorite Indian dishes, this Vegetable Biryani is a great way to spice things up at home. The name Biryani comes from the Persian word Berya(n) which means “roasted” or “fried” and this Biryani is essentially roasted in a large Dutch oven.  For a deliciously indulgent dish, check out the saffron addition in the “Pro Tips and Variations” section at the end.

Ingredients

• 2 tablespoons ghee (clarified butter), or olive oil
• 1 red onion, cut into 1/2-inch dice
• 1/2 teaspoon cumin seed
• 1 (1 inch) piece cinnamon stick
• 7 peppercorns
• 1 tablespoon ginger garlic paste
• 1 tomato, diced
• 1/2 cup water
• 1/2 cup peas
• 1/2 cup diced carrot
• 1/2 cup diced potato
• 1 cube chicken bouillon
• 1 teaspoon salt
• 1/4 teaspoon ground red chile pepper
• 1/4 teaspoon black pepper
• 1/2 teaspoon garam masala
• 1/4 teaspoon ground turmeric
• 4 cups water
• 2 cups basmati rice, rinsed and drained

Directions

1. Melt the ghee in a large Dutch oven over medium heat. Add onion, and cook until softened, about 3 minutes. Stir in cumin seed, cinnamon stick, and peppercorns; cook until the spices are fragrant, and the cumin seeds begin to pop, about 3 minutes.
2. Stir in ginger garlic paste, tomatoes, and 1/2 cup water. Bring to a simmer, and cook until the water has evaporated, (about 5 minutes). Stir in peas, carrot, and potato. Season with chicken bouillon, salt, red chile, black pepper, garam masala, and turmeric. Stir well, then cover, and cook for 3 minutes.
3. Pour in 4 cups water and bring to a boil over high heat. Once boiling, stir in basmati rice, reduce heat to medium, recover, and simmer for 10 minutes. Reduce heat to low and continue to cook until the rice has softened, 10 to 15 minutes more.

Pro Tips and Variations

• For an indulgent treat, add 1 pinch saffron to the cumin, cinnamon and peppercorn mixture in step one. Saffron is the most expensive spice, per weight, in the world and it just takes a pinch to make this Biryani very special.
• Meat may be added to this Biryani as well. Cut about 1-2 pounds of chicken, pork, or beef into cubes and add during step two.
• You can also substitute meat for some or all of the vegetables, although a mix of both vegetables and meat can be great as well.
• If you do not have a Dutch oven, you can try this in a large cooking pot or very large skillet.
• You can substitute brown basmati rice if you so wish, although it can be difficult to find.

Serving Suggestions

• Serve this Biryani with a mint chutney or plain yogurt and some fresh roti or naan bread.
• If do cannot find (or do not want to make) roti or naan, you can also use pita bread or tortillas, however roti and naan really add a great, authentic feel to this dish.

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