Ruby Pink Fizz (Fresh Juice )

Sometimes I feel odd posting juicing recipes because they are so simple, but I forget my combos at times and never can quite get it right again.  This is a very refreshing mid afternoon, summer drink.  The Apple compliments the tartness of the Strawberries

Ingredients

1 cup of strawberries; cleaned with stems cut off

1 piece of ginger (about 1/2 inch long)

1 whole apple (I used Opal)

Instructions

Push all ingredients through a juicer

Stir Well

Pour into pretty glasses and top with soda water

Enjoy

Fried Eggplant with Olives, Artichoke Crowns, Capers in a Lemon-Wine Sauce (Vegan / Vegetarian / Gluten Free)

This is a recipe based off of one of my favorite Italian dishes…Chicken Piccata.  Since I am trying to eat less meat, I decided to try out a version with golden fried eggplant and it came out so good.  This one is a keeper for sure

Ingredients

1 large Eggplant; peeled and sliced length wise

3 eggs blended (to make this vegan use egg substitute) I use free range chicken eggs

3 Tablespoon of Olive Oil

2 Tablespoons of Butter or more Olive Oil for Vegan

3/4 quarter cup of gluten free bread crumbs

1/2 cup of gluten free flour

1 teaspoon of lemon zest

1/2  teaspoon of paprika

1/2 teaspoon of garlic powder

1 teaspoon of lemon pepper

1 teaspoon of sea salt

1/4 cup of lemon juice (about 1 lemon)

1/2 cup of white wine

1/2 cup of vegetable broth

1/2 cup of black olives; cut in half

14 ounce can of artichoke crowns; drained, rinsed and cubed

1//4 cup of capers

Instructions

Set oven to lowest setting

In a shallow bowl combine flour, bread crumbs, lemon zest, paprika, garlic powder, lemon pepper and sea salt.  Mix well

In another bowl beat eggs and pour into another shallow bowl

Heat up olive oil in a fry pan

dip your eggplant slices in the eggs and then dredge them in your flour mixture and place in fry pan.  Make sure oil is hot enough

Continue in this manner until all eggplants are frying.

cook 2 minutes per side or until golden brown

remove to a napkin lined plate and keep in warmed oven

In the same pan add additional oil or butter and let get hot.  

Add Lemon Juice, Wine and broth and scrape sides and bottoms to deglaze.

Simmer for 10 minutes

Add artichokes, Olives and Capers and Simmer 5 more minutes

Sauce should have reduced and thickened from the eggplant drippings.  When it is the desired consistency pour over eggplant and serve

Juicing and Some of My Favorite Combos...

This particular post is going to be constantly updated.  I have been trying different combinations of fruits and vegetables with my juicer in the mornings.  Some are great….some are just ok…and some really suck.  Here are a few of the combinations that I have enjoyed.  I will continue to post the ones I like, along with photos, as I make more

This is the juicer that I am using.  I have had it for almost 2 years now and love it.  It's quite the work horse and I have never had one item that it wasn't able to handle.  It is fast, efficient and easy to clean.  

The Morning Cleanser

Ingredients

1 - 1 inch piece of ginger root

2 cups of Fresh Spinach

1/2 Cucumber, peeled

3 Medium Carrots

1 Medium Beet 

1 Medium Apple

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Cucumber Refresher

1 Tomato

1 cucumber

2 stalks of Celery

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Watermelon Spritzer

1 orange peeled

1 cup of grapes

2 cups of watermelon chunks

handful of Mint Leaves

Splash of Club Soda

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Cinnamon Delight

1 Pink Grapefruit; peeled

1 large Red Apple

1 teaspoon of ground cinnamon

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Garden Salad

3 Broccoli Florets

1 clove garlic

3 carrots

1 tomato

2 stalks celery

1/2 Green Pepper

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Enoki Mushrooms (Izakaya style) ~ Vegan / Gluten Free / Soy Free

Izakayas are basically like a tavern or gastropub where people go to drink and eat small plates and "bar foods".  The term Izakaya means (stay sake shop) basically it is a perpetual happy hour where you are encouraged to take your time, hang out with friends and order a little bit at a time.

Since I am a huge fan of mushrooms (I will probably mention this a lot) I decided to use the Enoki Mushrooms that I found at the Korean Market to recreate one of my favorite dishes.

Ingredients

1 Bunch of Enoki Mushrooms

2 teaspoons of Coconut Aminos*

2 teaspoons of rice wine vinegar 

1 Tablespoon of Citrus Ponzu

1 teaspoon of sesame oil

1 tablespoon of butter

 pepper to taste

Furikaki *

Instructions

Preheat oven to 425 degrees

Whisk all liquid ingredients in a bowl.

Place mushrooms on a fairly large piece of aluminum foil

Pour liquid mixture over the mushrooms

place two pads of butter on top (tablespoon total)

sprinkle with pepper and fold aluminum oil around the mushrooms, crimping the edges to make a boat like shape (leave a little breathing room at the top)

Place on a baking sheet in the center of your onion and bake for 20 minutes

Remove from oven and place in shallow bowl with liquid sauce

Sprinkle with a little Furikake

**What and why Coconut Aminos:

coconut aminos are made from the tree sap of the coconut tree.  It is an organic sauce that is gluten-free, dairy-free and soy-free.  It offers many vitamins and minerals that will not be found in soy sauce.

What is Furikake?

Furikake is a common seasoning in Japanese households.  It is great over steamed rice or Enoki mushrooms, in this case.  If you are vegan do not use this item because it does contain lactose which may be from a milk source.  Traditionally it is made with bonito flakes but, as far as I can tell this brand and type contains no fish