Immunity Booster + Protein

Primary Benefits*:

containing a high concentration of Vitamin C, along with several other beneficial vitamins and minerals, plus added Whey Protein, this is especially aimed at improving the overall immune system, regulating blood sugar, rebuilding bodily tissue, and sustaining healthy muscle tissue - among other benefits

based on information gathered at Livestrong.com

Juice Recipe:

8 strawberries

4 carrots

1/4 cantaloupe

1/2 watermelon

1 knob of ginger 

3 oranges

1 lemon

Makes approx. 40 oz.

(3 to 4 servings)

Protein (optional):

Natural whey protein

1 oz scoop per serving, mix thoroughly with juice after it is poured in glass. I used the following Bluebonnet Natural Whey (original flavor):

Pavlova

4 egg whites (room temperature)

1/2 cup granulated sugar 
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar

1 lb strawberries, sliced (put aside 7 to dip)

1 lb kiwis, sliced

2 cups lightly sweetened, whipped heavy cream   

1/3 cup of dark chocolate (melted)

Preheat oven to 200 F. Line a shallow sheet pan with parchment paper.

In a glass bowl, beat egg whites until stiff peaks form. Add granulated sugar to the egg whites a tablespoon at a time, while beating on medium speed, until all is combined. The meringue should be shiny, white, and stiff. Fold in vanilla extract, salt and vinegar.

Reduce oven heat to 100 F. Mound the meringue on the pan in a round shape about 6 inches in diameter.

Bake for 1 hour. Turn off oven, leaving meringue in the oven until it is cold or overnight.

Spread whipped cream generously on top of the pavlova. Arrange fruit around the outer edge. Place the chocolate dipped strawberries in the middle of the pavlova. Dip a fork in melted chocolate and drizzle over fruit in a back and forth motion.

Use a serrated knife to gently cut slices. Store leftovers in a covered container.

Yield: 6 to 8 servings.

Pavlova is a traditional dessert in New Zealand. I think Australia claims it as well. It is a meringue base that is filled with whipped cream and fruit.

Strawberry Scones

2 cups unbleached wheat flour

1/3 cup raw sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

8 tablespoons frozen, unsalted butter

1/3 cup chopped, orange peel

11/2 cup thickly sliced strawberries

1/2 cup greek yogurt (full cream)

2 tablespoons cream

1 large egg

1/3 cup orange marmalade

Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.

Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Using a pastry knife, cut butter into the dry ingredients until mixture is crumbly. Set aside.

Mix cream, yogurt, and egg in a separate bowl. Fold wet ingredients into dry ingredients. Mix in the strawberries and orange peel.

Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife to slice the dough twice through the width, making three equal squares. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet. Brush lightly with melted butter.

Bake for 15 minutes or until golden brown. Glaze with the orange marmalade. Place on wire rack to cool. 

(This is a "kid friendly" recipe made for my daughter's school lunch. Due to it's low sugar content, it's only mildly sweet.  If you prefer a sweeter taste, double the amount of sugar.)