Thursday, May 8, 2014

How to make Spicy Jicama Pear Carrot



3/4 cup jicama juice
*about 1 cup chopped, peeled jicama
1/2 sweet ripe pear
*I used a bosc pear
2 medium carrots
*about 6" long and thin, the kind with the stems attached
1 tsp raw ginger
opt'l cayenne pepper on top

Peel the jicama, juice as much of it until you have about 3/4 cup of it.
Juice in 1/2 pear, 2 medium carrots, and the ginger.
Stir and serve.
This juice has a very unique flavor - dry and rooty with a hint of sweetness from the pear and carrots.
I added a nice sprinkling of cayenne on top to increase the spiciness.

Calories: about 130 calories per recipe (jicama=45 calories, carrots=40 calories, pear=45 calories)
this recipe makes about 14 ounces total, serves 1-2 people
calories per 7 ounces: about 65 calories
Nutrients: rich in vitamin A, C and potassium

Cucumber Mint Lemon



1 large cucumber
organic, non-waxed pref'd
a handful of fresh mint leaves
1/2 lemon

Juice the cucumber with skin.
Juice the mint as well.
Squeeze in 1/2 lemon juice.
Stir. Serve as is, or over coconut water ice cubes or chill for later.
Garnish with fresh mint leaves and a stick of cucumber.
optional: a pinch of sea salt stirred in.

Calories: about 45-50 calories per recipe 
this recipe makes about 14 ounces total, serves 1-2 people
calories per 7 ounces: about 25 calories
Nutrients: high in vitamin K, C and potassium

How to make Bloody Mary


Ingredients
2 Parts Absolut Vodka
4 Parts Tomato Juice
1 Part Worcestershire Sauce
½ Part Lemon Juice
4 Dashes Hot Sauce
1 Teaspoon Horseradish
1 Stick Celery
1 Wedge Lemon

How to mix
Stir all ingredients in a mixing glass. Pour into a highball glass filled with ice cubes. Garnish with celery and lemon.

About this drink
For some reason, drink history isn't as well documented as mathematic formulae or Canadian history. The origin of the Bloody Mary is disputed, but our story -- and we'll stick to it -- is that it was invented at The New York Bar in Paris in the early 20s. Might it be the winning color that has kept it in style, ever since?

How to make Slow-Cooker Vegetarian Chili With Sweet Potatoes



Ingredients
1 medium red onion, chopped
1 green bell pepper, chopped
4 garlic cloves, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons unsweetened cocoa powder
1/4 teaspoon ground cinnamon
kosher salt and black pepper
1 28-ounce can fire-roasted diced tomatoes
1 15.5-ounce can black beans, rinsed
1 15.5-ounce can kidney beans, rinsed
1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving

Directions
In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.

Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).

Serve the chili with the sour cream, scallions, radishes, and tortilla chips.

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