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Blog

On-the-Go Acai Bowl

By ONLINE SALES, 06/16/2016 - 13:22

Acai bowls are not only delicious but high in nutrition. This recipe shows you how you can make an acai "bowl" for when you're on-the-go by using glass jars. You can even use lids to store these sweet treats for later. There is a lot of customization possible with this recipe, and you can feel free to mix and match the toppings according to your own tastes.

Servings: 2

Ingredients (puree):
1 banana
1 pack frozen acai pulp
1/2 cup frozen blueberries
1/2 cup frozen strawberries
1/2 cup coconut water

Ingredients (toppings):
1 banana, sliced
1/4 cup strawberries, sliced
1/2 kiwi, sliced
1/4 cup blueberries
1/4 cup granola
Coconut flakes (optional)

Directions:
1. Run warm water in the sink over the frozen acai pulp pack for 5 seconds or so to soften it 
2. Prepare your toppings by cutting 1/2 of a kiwi, 1/2 of a banana, and 1/4 cup of strawberries into slices
3. For the puree, put the 1 banana into the blender first. Then put in the rest: acai pulp, 1/2 cup frozen blueberries, 1/2 cup frozen strawberries, and 1/2 cup coconut water
4. Close the lid, and use the 60 Second Combo Mode. Alternatively, you can also manually blend on low for 15 seconds and then on high until you get a smooth consistency
5. Pour the puree into a mug about halfway
6. For the toppings, add in your various sliced fruits, such as the kiwi, banana, and strawberry
7. Add blueberries, granola, and optionally, coconut flakes 
8. Serve and enjoy, or put a lid on to store for later

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Watermelon Refresher

By ONLINE SALES, 06/13/2016 - 10:03

Refresh and recharge your body with this hydrating and energizing Watermelon Refresher juice recipe. With just a few simple ingredients (watermelon, cucumber, mint, and lime), you can restore your electrolytes, get a boost of energy, and attain a variety of vitamins and minerals from these powerful fruits and vegetables. Feel free to adjust the flavor by adding more or less mint leaves or limes to suit your taste buds. Enjoy this tangy and aromatic juice, perfect for those hot summer days.

Servings: 2-3

Ingredients:
6-7 cups watermelon, cubed
1 large cucumber, sliced
8 mint leaves
1-2 small limes

Directions:
1. Dice up the watermelon into cubes that are no longer than 1-inch in diameter
2. Cut the cucumber into long slices that will fit the juicer
3. Cut the lime into small slices
4. Turn the outlet adjusting knob until it's about halfway loosened
5. Feed the produce into the juicer slowly, alternating between the watermelon and cucumber, and then the mint leaves and lime slices in between
6. Be sure to push your produce all the way down into the gears and make sure the feeding chute is clear before adding more 
7. When you are done juicing, stir up the juice. Watermelon juiced has a tendency to settle
8. Pour into cups, serve, and enjoy

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BE WELL with Jenny Ross | Episode 5: Garden Pesto Roll-up

By ONLINE SALES, 06/07/2016 - 17:50

Jenny shows us how to make a light and tasty raw wrap using the Dynablend Clean Blender and Sedona Express Dehydrator. This is an easy fill-your-own wrap that's great for adding plant-based living foods into your diet. You can use a variety of nutritious leafy greens in your own custom wraps. This delicious wrap can easily be taken on-the-go.

Ingredients:
1 cup dark or golden flax
1 zucchini, sliced
2 cups water
Basil hummus
Shredded carrots
Shredded beets
Leafy greens of your choice

Directions:
1. Pour the flax into a blender and blend for 20-30 seconds, or until fine
2. Add zucchini slices and two cups of water into the blender and blend until liquified and smooth
3. Pour the "batter" onto a nonstick drying sheet
4. Spread out the batter evenly across the drying sheet. Make sure it is about 1/4th inch thick
5. Dehydrate in the Sedona on Raw Mode at 118ºF for 8 hours minimum
6. Remove the wrap and cut it down into size
7. Coat your wrap with basil hummus and add your own toppings, such as shredded carrots and beets
8. Add your own leafy greens
9. Roll up your wrap, serve, and enjoy

Get your Dynablend Clean here, and your Sedona Express here!

To learn more about Chef Jenny Ross, check out the links below:
Website: http://www.jennyrosslivingfoods.com
Facebook: https://www.facebook.com/jennyrosslivingfoods


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Matthew Kenney Sous Vide Recipe

By ONLINE SALES, 05/18/2016 - 14:57

The cobb salad is a main-dish American garden salad made from chopped salad greens (iceberg lettuce, watercress, endives, and Romaine lettuce), tomato, crisp bacon, boiled or roasted (not fried) chicken breast, hard- boiled egg, avocado, and chives.

The cobb has seen so many twists and turns, but the spirit lives on in this version. What is most pleasurable about a cobb salad are the varied textures and it’s simply just fun to eat. The smoked coconut bacon is awesome and addictive. —MK


Portobello Salad
6 cups mixed salad greens
2 avocados, peeled and sliced
1 cup sunflower sprouts
Sous Vide Portobellos
1⁄4 cup or more olive oil
Mixed chopped herbs (thyme, a small bit of rosemary, tarragon, marjoram)
1 scallion, chopped
1 tablespoon tamari
1 tablespoon sherry or balsamic vinegar
3 portobello tops, skinned and gilled


Coconut Bacon
1 teaspoon chipotle chile powder
1⁄2 cup maple syrup
1⁄4 cup cumin
1 cup filtered water
1 tablespoon olive oil
1 tablespoon tamari
1 tablespoon apple cider vinegar
1 teaspoon salt
1 tablespoon smoked paprika
2 cups coconut flakes


Sous Vide Portobellos
Whisk oil, herbs, scallion, tamari, and vinegar together in large bowl.
Add portobellos and toss to coat.
Remove portobellos from liquid but keep herbs and scallions; discard liquid.
Place mushrooms in a vacuum bag with herbs and scallions.
Vacuum seal bag at 100 percent and let marinate for at least 4 hours then cook the mushrooms in a sous vide water bath maintained at 115 degrees for 6 hours.

Recipe from Matthew's book Plant Food.


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BE WELL with Jenny Ross | Episode 3: Daily Juice Kit

By ONLINE SALES, 04/29/2016 - 10:07
Jenny Ross guides us on how we can make a complete daily juice kit.
 
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