Posts Tagged ‘lime’

Beet Juice

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Beets are one of my favourite vegetables cooked, so I have been excited to experiment with them in the juicer. Beets are high in vitamin A, antioxidants, potassium and are cleansing for the liver. This juice is healthy,tasty and full of earthy flavours!

2 large beets, tops intact
4-6 stalks celery
2 apples
1 lime

Wash all produce thoroughly. Process through the juicer. Stir. Pour over ice and serve immediately.

Makes 4 cups
1 weight watchers points plus per serving

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Carrot Apple Lime Juice

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This juice is high in antioxidants and vitamins. It’s fresh, delicious and super quick to process. Be sure to wash all of the produce well before juicing.

5-6 medium carrots
2 apples
1 medium lime or 3 key limes

Using a juicer process carrots, apples and limes. Whisk and pour over ice. Drink immediately.

Makes 2 servings.
1 weight watchers points plus per serving

Green Goodness Juice

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Juicing is definitely gaining popularity. I first began learning about juicing in the Hungry for Change documentary http://www.hungryforchange.tv/ Afterwards, I was intrigued and curious to learn more. After (what felt like) extensive research, I purchased a Breville Juice Fountain which is a centrifugal juicing system. I’ve been juicing several times a week and have been loving experimenting with new creations. I definitely have increased my daily veggie intake and I have also been a having fun trying out new items from the produce section! Experts say that there are many benefits to drinking fresh juice including an improved immune system, increased energy and clear skin. No wonder it is becoming popular!

Green Goodness
1 English cucumber
1 lime
2 apples
1 cup wheat grass (trimmed from roots)
1 bunch kale

Wash all produce thoroughly.
Process all through juicer.
Stir and pour over ice.
Serve immediately.

Makes 2 portions
2 weight watchers points plus per serving

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Mexican Quinoa Bake

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Mexican food is full of fresh ingredients and flavours. I love how there are tons of possibilities for vegetarian cooking. Not only is this recipe delicious, it is also high in protein and fibre. I first tried out a similar recipe in one of my favourite cookbooks, Quinoa 365 by Patricia Green and Carolyn Hemming. This is my version.

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Salsa
1/2 medium red onion, diced
3 medium vine ripened tomatoes, seeded and diced
1/2 cup fresh cilantro, chopped
2 tsp fresh lime juice
1 tsp salt

1 cup uncooked quinoa
I- 540 mL can black beans, rinsed
1 cup corn kernels (fresh if in season or frozen)

Seasoning
1 tsp chipotle chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp dried oregano

Fresh Veggies
I medium zucchini, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
I medium green jalapeño, seeds removed, finely chopped

I cup jalapeño jack cheese, grated

Start by mixing all of the salsa ingredients together in a bowl. Set aside; allow flavours to mix while preparing the other ingredients.

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Preheat the oven to 350 F and grease a 9 x 13 casserole dish.

In a medium sized saucepan, bring 2 cups of water and 1 cup of quinoa to a boil. Cover and turn heat to low. Cook for 10-12 minutes until all of the water is absorbed. Fluff with a fork.

While quinoa is cooking, start chopping the veggies. Combine all vegetables together in the bottom of the casserole dish and spread evenly.

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Once quinoa is cooked, add the black beans, corn and spices to the saucepan. Stir until mixed thoroughly.

Place the quinoa mixture evenly over the vegetables in the casserole dish.

Spread fresh salsa over top of quinoa mixture. Top with grated cheese.

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Bake for 25- 30 minutes until cheese is melted. Serve immediately and top with your choices of cilantro, salsa, tortilla chips, freshly squeezed lime juice or sour cream.

Cut into 12 pieces – 3 weight watchers points plus per piece (without additional garnishes)

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