100% All Natural Juice

-


Heres a tip for you fruit and vegetable lovers and much more for those of you who dislike it. Try this: To get the good stuff, 'All Natural' fruit juice with nothing added and all the vitamins. You need a juicer, there are so many of them on the market right now and they all have a variation of prices. Get one that fits your budget. But it surely is a great investment. You can take any fruit or vegetables you have and turn it into a drinkable and deliciously flavored juice.

Here I made a juice with strawberries, apples, pears and cantaloupe. The nice thing about this is that you don't ever need to buy juice again because you make it fresh on the spot, no sugar, water or anything else needs to be added. It simply extracts all of the juice from your fruit or vegetable and turns it into the juice.

Excellent for those who don't normally eat the amounts of fruits or vegetables they should normally intake  in a day,  or for people who hate  eating fruits and vegetables.

In my 1 cup of juice pictured above, I have 4 portions of fruit (strawberries, apples, pears and cantaloupe). By drinking that one cup it is equivalent to me having 4 pieces of fruit.

#excellent
#refreshing
#thirst quencher

I made another juice the other day with a bunch of fruit in the fridge about to spoil and I added in some carrots and also kale. The juice still tasted amazing as if there were never vegetables in there. A great way to get your daily portions in.
Juice.

From my kitchen to yours
God Bless

Comments

Post a Comment

Popular posts from this blog

Do you get a white ooze when cooking Salmon?

-
Image
Does your salmon often look like this when you cook it? Tried baking, frying, poaching it but this stuff keeps coming out? Quick tip: when cooking salmon it is common for a white sort of cream to come oozing out all around the fish. Though it does not affect the taste. It can be found to be annoying and not pretty. But I found the trick to solving this problem, it happens because salmon is an oily fish, there are many oils within the fish itself. When cooking all of these oils come out in the form of this white ooze, normally from my own experience, when this happens the fish tends to become dry. Because now all of that moisture and oils meant to keep the fish succulent and juicy was just taken out. I found a solution to this problem. To keep all the oils locked in, you need to dry out the surface of the fish.  Before seasoning drizzle a little bit of vinegar on the fish and rub it in well. Continue your seasoning process. You will see that your problem will be resolved. F
Read more

Cuscus from CaboVerde

-
Image
Mommy Grandma Here is my beautiful mother and my grandmother both of whom I love dearly. Oh, yes. And look at my darling twin sister. My mirror, my look alike. which one am I? Do you know? Well my mom and grandma were  both born in Furna - Brava, Cape Verde also known for its portuguese name as CaboVerde. A portuguese speaking Island off of the coast of West Africa. Me in CapeVerde In CapeVerde just like in any other Country there are many traditional dishes such as 2 of the main ones. Cuscus - a breakfast bread and Cachupa- a heavy soup for lunch. These are 2 of my favorite Capeverdian foods along with others such as funginho, gigacida, and the list goes on. Cuscus is a breakfast food. For those of you who don't know what it is, its similar to a corn muffin or a corn type of bread. It is made fresh and eaten whilst hot off of the stove spread with loads of butter to melt nicely on top. I love eating this with my favorite rasberry tea. Some of you might hate i
Read more

How do I make hominy corn porridge?

-
Image
Ingredients 2 cups hominy corn 1/2 cup evaporated milk 1 1/2 cups coconut milk 1/2 cup water 3/4 cup condensed milk 1/2 cup cornstarch 1/2 tsp nutmeg 2 tsp vanilla extract pinch salt How to make it: Soak hominy corn in water for a few hours or preferably overnight (If you are making this in a rush and don't have time to presoak your hominy corn. No problem it will just take a little longer to cook because soaking softens the corn.) Put your hominy corn in a pot with about 2 1/2 to 3 cups water and boil on medium high heat for about 30 minutes or until they are very soft that you can cut it with a knife or poke it with a fork. and the water is nearly gone Lower your heat to medium low and take half of your coconut milk and mix in the cornstarch to it until smooth. Put that in the pot as well as the rest of your coconut milk. It will automatically thicken your hominy corn mixture now add in nutmeg, vanilla evaporated milk and condensed milk. Bring to a light boil and
Read more