Simple Sugarcane Juice
1 medium size fresh sugar cane
1 lime to taste
Small piece fresh ginger
- To peel the sugarcane the only equipment you will require, is the sharp knife. Make sure that the knife is sharp enough otherwise you will end up with wasting your valuable energy without getting a single piece of chewable sugarcane. Use the sharp knife to start peeling at the non-ridge end. If you start peeling at the side of the ridge, the peel will not come out properly. Cut the peel along the outer layer of the sugarcane as long as you can. When the knife gets stuck in the ridge area, then pull the opened peel of the sugarcane towards you with your hand to completely take away the peel.
- Once peeled, cut into very small pieces,
- Add water to the blender, sugarcane and ginger, blend until it look like crumbs piece
- Use strainer to strain the pulp, bring the juice back to blender add lime and ice, blend again for 3mins. Enjoy.
Note: There are many health benefits to enjoying a fresh glass of sugarcane juice.
- Sugarcane juice is that it is a diuretic which means that it helps treat urinary tract infections, kidney stones and ensure proper functioning of the kidneys.
- Helps strengthen your liver and is thus suggested as a remedy for jaundice.
- Sugarcane juice is rich in the good kind of carbohydrates, protein, iron, potassium and other essential nutrients that make it the ideal energy drink.
- Sugarcane juice exhibits laxative properties thereby improving bowel movement and relieving constipation.
- It has a low glycemic index (GI) so it comes highly recommended for diabetics. A study showed that drinking sugarcane juice did not alter the blood glucose levels of diabetics drastically but you should check with your doctor before you start to drink some of this yourself.
- Sugarcane juice is extremely rich in minerals which helps prevent tooth decay and bad breath.
Kale & Red Navel Salad
- 1 bunch curly kale, thick ribs removed, remaining thinly sliced
- 2/3 cup sliced almonds , toasted
- 1/3 cup sliced green onions
- 3 oz goat cheese , crumbled
- 1 red naval orange* , peeled and sliced into rounds then halved
For the Vinaigrette Dressing
- 3 Tbsp white balsamic vinegar
- 3 Tbsp extra virgin olive oil
- 2 Tbsp fresh red navel orange juice
- 1/2 tsp sea salt (do scant if using table salt)
- 1 1/2 tsp dijon mustard
- 1 tsp local honey
- For the Salad: Add kale, half of the almonds, half of the green onions and 1/2 the navel oranges to a salad bowl.
- For the vinaigrette: In a mixing bowl whisk together all ingredients. Chill until ready to serve.
- Pour over vinaigrette dressing then toss salad. Top with remaining almonds and green onions, add blood oranges and goat cheese and serve.
Roasted Garlic Parmesan Green Beans & Tomatoes
- 1 bag of local green beans, washed and trimmed
- 1 pint grape tomatoes, sliced in half
- 1 tablespoons olive oil (just enough to coat the beans)
- 4 cloves of garlic, finely minced
- 3/4 teaspoon kosher salt
- freshly ground black pepper
- 1/4 cup Parmesan cheese
- Preheat oven to 425 degrees F.
- Place green beans and tomatoes in a large bowl and add olive oil, garlic, salt and pepper, and Parmesan cheese; toss to coat beans.
- Spread out green beans on baking sheet and bake for 12-17 minutes or until cheese melts and green beans are slightly golden brown.