Orange Juice (Romaine, Carrot, Ginger, Apple)

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The first winter holiday has come and gone, and you might find yourself in serious need of rejuvenation. Between stuffing, pie, and wine, your body gets a little confused about what the heck is going on. After you've 'over-celebrated,' juicing some nutrient-rich veggies can be a quick way to get your body back on track.

This juice might be orange, but there are no oranges in it. Instead, it's filled with some hard-to-beat ingredients that will give you energy and help you fight cancer.

Other benefits it offers...

• ENERGY! Carrots contain a significant amount of B vitamins (B1 and B6 to be exact) which increase your energy levels in a steady, no-2:30-crash kind of way.
  
• ANTIOXIDANTS! Carotenes, the famous ingredient after which carrots take their name, are a powerful antioxidant that combats a laundry list of diseases (acne, anemia, cancer, congestion, constipation, fertility, ulcers, and so on - see the list here). Apples also offer a host of antioxidants.
  
• ANTI-INFLAMMATORY! Ginger is known to reduce inflammation, which is common after the holiday binge cycle (especially if you are unknowingly gluten sensitive).
  
• DETOX! Apples and carrots are both natural diuretics which will help your body rid itself from those nasty toxins brought in by holiday pie and that extra glass of wine.
  
• ANTI-ALLERGY! Romaine lettuce's high folate content helps combat allergies.
  
• FIGHT YOUR COLD! That's right. Everything in this juice is packed with immune support and cold-fighting ninjas.
  
• DIGESTIVE SUPPORT! Ginger is the king of gut support, and thus a natural way to combat stomach and intestinal issues you may be experiencing.

Orange Juice (Romaine, Carrot, Ginger, Apple)
Servings: 1 large glass
Ingredients:

• 1 head romaine
• 2 long carrots
• 1 tbsp ginger or approximately 1 inch of natural ginger
• 2 apples

Directions:

1. Rinse/wash everything. Do not skip this unless you're interested in drinking a glass full of chemicals and pesticides.
2. Throw em all in a juicer and go, baby, go! (NOTE: If you do not have a juicer, you can blend everything very well and then strain using a cheese cloth or fine mesh strainer)

Sources:
Health Benefits of Carrots, Juicing-For-Health.Com
15 Health Benefits of Eating Apples, BestHealthMag.Ca
5 Health Benefits of Romaine, HealWithFood.Com
10 Health Benefits of Ginger, FoodMatters.tv

Orange Whiskey BOKO Cocktail (Low-Cal and Sugar-Free)

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Happy Friday! It's official; we made it to the weekend. Breathe a sigh of relief in 3...2...1...

Friday might actually be one of my favorite days of the week, even though Saturday involves the most free time. There's so much potential for Fridays.

Especially on a day like today, when I have no plans. After a long and busy week, I'm pretty thrilled to be able to relax, work out, clean my apartment, and... well, whatever the heck my spirit leads me to do.

Thumbs up for Rock and Roll!

I made this cocktail recently. My fiance had poured himself some Maker's Mark on the rocks and sat down to sip it, and I wanted to play, too... but only kind of. So I made this. It's perfect for someone who appreciates the taste of whiskey... but only kind of (BOKO). I do like whiskey, but sometimes I just need to take the edge off of it - yes, even with a good batch like Marker's Mark (or our favorite Woodford Reserve).

Of all the flavors, one of my favorites to pair with whiskey is orange. Ever since trying a drink called the Barbed Wire Daisy at The Violet Hour, it's been my favorite combination. After experimenting with Orange Flavored NuNaturals in the 1920's Champagne Punch we served at our Speakeasy Party, I was dying to try it again.

This cocktail is very simple. Because, to be honest, I kind of think a drink with great whiskey in it should be simple.

Low Cal Orange Whiskey

Ingredients:

• Ice, half-way filling a short cocktail glass (Or a tall one, I guess, if you're brave)
• 10 drops Orange NuNaturals Flavored Liquid Stevia*
• 2-4 ounces Whiskey (I used Maker's Mark)
• Optional: A straw (My fiance would probably consider it a sin to drink whiskey from a straw. I, on the other hand, have no qualms about it)

Directions:

1. Fill a short cocktail glass half-way with ice.
2. Add Orange NuNaturals (or Orange/sugar combination - see below)
3. Add Whiskey
4. Stir or swirl! And drink!

Notes:

• Don't have Orange NuNaturals Flavored Liquid Stevia? Never fear! You can combine 1/2 tsp Orange Extract with 1 tsp sugar or stevia powder... or combine with orange zest!

1920s Champagne Punch (Speakeasy Party Part 3)

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Despite having a pretty full array of cocktail options at our Speakeasy party, we noticed that our guests were pounding the Champunch (Champagne + Punch = Champunch). 

At first, I thought this was the result of my frequent bragging that the punch was low sugar (I used NuNaturals and naturally sweet tea, see below). But, when I realized it was men and women alike who were pounding the punch, and I actually had to scramble to re-make a second batch to avoid a mutiny (ha), I figured something out:

This sh*t is actually just down right delicious.

On Saturday morning, I started googling around for 1920s Champagne Punch recipes. I didn't plan on legitimately following a recipe (what do you think I am, a grown up or something?), but I wanted to get an idea for what might be unique about punches during that era. The answer? Tea.

Every single 1920s recipe I found incorporated some sort of tea. So, with that in mind, I hit up my pantry in search of the most delicious tea. I have on hand four kinds: Green Tea, Mint Green Tea, Chamomile/Sleepy Time, and a Red Tea that is "Good for your skin." After about 30 seconds of contemplation with my cousin ("Do you want to be feeding people caffeinated tea at 12am?" or, really, "Do you want people staying alert and awake and thus staying at your apartment until breakfast?" I love my friends, but... no thanks), we opted for the non-caf Red Tea. It ended up being perfect because red tea is significantly sweeter than its bitter cousin, Green Tea, so it sweetened up the punch naturally.

We also added a few bottles of champagne, some white wine, rum, and some Orange-flavored NuNaturals, then topped it off with slices of oranges that we peeled to make the orange twists. In the end, we ended up with this delicious recipe:

1920s Speakeasy Champagne Punch

Ingredients:

• 3 peeled Oranges
• 3 cups Brewed Red Tea
• 1 bottle White Wine
• 1 cup Dark Rum
• 1/2 Tablespoon NuNaturals Orange (Can substitute with 1 tablespoon sugar/stevia and 1 tsp Orange extract, if absolutely necessary!)
• 1/2 Cup Rum
• 5 NuStevia Quick Dissolve Tabs (Can substitute with another tablespoon of sugar/stevia)
• 3 bottles Champagne

Directions:

1. Slice oranges horizontally (hold the orange so would naturally separate into vertical slices, then slice it the other way). Place in a bowl and put in the freezer as you prepare the rest.
2. In a large bowl, combine red tea, white wine, rum, and sweeteners (NuNaturals Orange and NuStevia, or sugars) and mix well.
3. Add Champagne and Orange slices just before serving (or before guests arrive).
4. We dumped about 5 cups of ice into the bowl, just to keep it nice and chilly!

Orange Sesame Salmon and Asparagus En Papillote

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Can we talk about fish? It's so good for you. And so tasty.

You know what else is awesome? Speaking French. For example, say "En Papillote." Thrilling, isn't it? Don't you feel like a chef, right out of Ratatouille (or perhaps a more sophisticated movie, which is... er... slipping my mind). So, did you do it? Did you say En Papillote? Good. Want to know what it means? It's very deep and meaningful. You might want to take your seat for this one... Drumroll please!

It means in parchment. Another translation has En Papillote meaning "You Still Look Good In Your Bikini." See, I told you it was deep and meaningful.

In all seriousness (which is hard for me right now), dishes baked in parchment are lighter and healthier than their pan-and-butter-baked counterparts. Instead of filling a pan or casserole dish with butter, oil, and various other unmentionable caloric offenders, this method of cooking uses the moisture from the food, itself, to cook the meal, along with a very small amount of added flavorings.

No, there is no butter. Fats and cholesterol need not apply. We're not hiring.



P.S. You can play peek-a-boo with your food! I asked your mom. She gave you permission. Now you see it(above)... Now you don't(below)... Why yes, I am a magician! 



And, for those of you who enjoy food porn (admitting you have a problem is the first step toward recovery), here are the shots! Scroll to the end for the recipe.

Orange Ginger Salmon En Papillote

Prep time: 10 minutes
Cook time: 10 minutes
Adapted from: This Recipe

Ingredients:

• Zest of 1/2 an orange
• 1 teaspoon minced ginger (the fresher the better)
• 3 tbsp Low Sodium Soy Sauce
• 1 tbsp Orange Juice
• 1 tbsp Rice Vinegar
• 1 tsp Olive Oil (and additional Olive Oil for brushing packets)
• 2 tsp Sesame Seeds
• 1 Yellow Pepper, sliced into long, thin pieces
• 4 pieces of Salmon
• Parchment paper

Directions:

1. Preheat the oven to 425 degrees.
2. Make the marinade. Combine orange zest, ginger, soy sauce, orange juice, rice vinegar, olive oil, and sesame seeds and set the mixture aside.
3. Prep the pouches of parchment paper. Depending on the width of your paper, you may have more or less to work with. Make sure that one side is at least 15 or 16 inches long and that the second side is at least 10 inches long (the wider the paper, the better!). Fold each paper in half.
4. Fill the parchment pouches. Evenly divide vegetables and place them in the center of each piece of parchment paper. Use a tablespoon to spoon a bit (about 1 tbsp) of the marinade mixture on top of the vegetables. Then place one piece of salmon on top of each pile of vegetables.
    
5. Fold the parchment pouches. Fold two sides up to meet in the center and overlap them, folding/rolling down toward the fish. Then, make small, overlapping folds on each of the two remaining sides to close the pouch. Place pouches in a casserole dish to bake. Don't worry! This doesn't have to be exact or beautiful!
   
6. Brush olive oil over the top of each parchment pouch.
   
7. Bake for 10 minutes, or until the parchment paper begins to brown (which will happen because of the olive oil). Remove and transfer to dishes. Cut the pouches open (or unroll them if you're brave!) and let steam escape before serving each pouch to a guest!