Radical C

Primary Benefits*:

strong blend of fruits and vegetables especially rich in vitamin C (plus other vitamins and minerals), providing strong immunity support, free radical reduction through powerful anti-oxidants, rapid wound repair and anti-aging properties, improved brain and nervous system function, as well as lowered blood pressure and ocular support.

*based on information gathered at OrganicFacts.net

Juice Recipe:

4 oranges

6 carrots

1/2 cabbage

1/2 cauliflower

2 cups spinach

8 strawberries

1 apple

Makes approx. 40 oz.

(3 to 4 servings)

Eye Opener

Primary Benefits*:

supports eye function, skin and connective tissue, teeth and bones, reduces inflamation, enhances immunity, improves digestion, fights cancer and heart disease

*based on information gathered at OrganicFacts.net

Juice Recipe:
6 large carrots

3 large oranges

1 large Fuji apple

1 large cucumber

2 cups baby spinach

1/2 lemon

I used my new Breville Juicer located in the "Great Gadgets" section of the upper righthand corner of this blog. It had the best overall reviews for my needs and was a great value. I will be posting more juice recipes in the future. You can actually purchase one for yourself just by clicking the link on my blog. 

Start by juicing the soft fruits first, then following with the harder vegetables. I sometimes like to roll the softer fruits into my leafy vegetables before feeding them in to the juicer. 

Serve immediately for greatest nutritional benefit.

Makes approx. 40 oz.
(3 to 4 servings)

Artichoke Spinach Cannelloni With Roasted Red Pepper Sauce

Cannelloni:

12 fresh lasagna sheets (about 3" by 8") 

10 ounces frozen spinach, squeeze all the liquid out 

14 ounces cooked artichoke hearts, chopped 

1 small white onion, chopped 

1 teaspoon nutmeg 

1/2 cup ricotta cheese 

1/2 cup cream cheese, room temperature 

1/2 cup freshly grated parmigiano reggiano cheese 

Handful fresh parsley, chopped 

Sea salt and black pepper to taste 

1 cup fresh parmesan cheese, grated (garnish)

Combine artichoke, spinach, parmigiano reggiano cheese, ricotta cheese, cream cheese, parsley, and nutmeg. Season with sea salt and black pepper to taste.

Sauce:

3 large roasted red pepper

3 garlic, cloves 

1 small white onion, chopped into large chunks 

1/4 cup olive oil 

Sea salt and black pepper

Blend until smooth. Season with salt and black pepper.

Spread 1/3 cup of spinach artichoke mixture along center of each piece. Roll up to enclose filling. Repeat with remaining ingredients.

Preheat oven to 350 F.

On a large baking dish, arrange Cannelloni in a single layer. Spread roasted red pepper sauce generously to cover the top. Sprinkle with freshly grated parmesan cheese. Bake for 40 minutes to 50 minutes or until golden brown.

Mini Spinach and Tomato Frittata

8 large eggs

1/2 cup cream

1/2 cup full cream ricotta cheese 

1 cup parmesan cheese 

2 cups baby spinach
2 cups cherry tomatoes

1 small garlic clove, minced

1/2 teaspoon olive oil

1 teaspoon sea salt
1/2 teaspoon black pepper

Preheat oven to 400 degrees F. Grease a large muffin pan (12 muffin cups) with olive oil.

In a mixing bowl, whisk eggs, cream, ricotta cheese and half of the parmesan cheese. Set aside.

Heat olive oil in a frying pan over medium heat. Place garlic, cherry tomatoes, and spinach in the pan. Toss quickly for 3 minutes. Remove from heat. Divide vegetable evenly into muffin cups.

Fill muffin cups 3/4 of the way full with eggs, cream, and cheese mixture. Sprinkle remaining parmesan cheese on top. Bake 20 minutes or until set and golden brown.