29 Jan

KRISTIE’S DETOX SALAD

KRISTIE'S DELICIOUS DETOX SALAD
This easy Detox Salad truly is delicious! It's made with all sorts of fresh and feel-good greens, and topped with a sweet and zesty Carrot-Ginger Dressing.
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Ingredients
  1. THE DETOX SALAD
  2. 3 cups finely-chopped* kale leaves
  3. 2 cups finely-chopped broccoli florets
  4. 2 cups finely-chopped red cabbage
  5. 1 cup matchstick (shredded) carrots
  6. 1 cup roughly-chopped fresh cilantro leaves
  7. 1/2 cup RAW slivered almonds
  8. 1/3 cup thinly-sliced green onions
  9. 1 avocado, peeled pitted and diced
  10. 1 batch Carrot Ginger Dressing (see below)
CARROT-GINGER DRESSING INGREDIENTS
  1. 1 large carrot, peeled and roughly-chopped
  2. 1/4 cup rice wine vinegar
  3. 2 tablespoons avocado or safflower or vegetable oil (or any mild-flavored cooking oil)
  4. 1 tablespoon finely-chopped fresh ginger
  5. 1 tablespoon RAW honey
  6. 1 tablespoon white (shiro) miso
  7. 1/2 teaspoon sesame oil
  8. Kosher salt and black pepper, to taste
Instructions
  1. Add all ingredients together in a large bowl, and toss to combine. Serve immediately. (Or if you are not going to serve the entire salad in one setting, the salad can be mixed without the dressing and refrigerated in a sealed container for up to 2 days with the dressing refrigerated separately in another sealed container.)
TO MAKE THE CARROT-GINGER DRESSING
  1. Add all ingredients to a blender or food processor, and pulse until completely smooth. Season to taste with salt and pepper, and/or add extra honey if you'd like a sweeter dressing.
Notes
  1. *I recommend chopping the salad ingredients by adding each to a food processor and pulsing until chopped. Or, you're also more than welcome to chop them by hand.
The Belly Fit Club http://thebellyfitclub.com/wordpress/
18 Sep

Getting Ready for {Juice Lovin}

Are you ready to rummmmble
 
The last juice cleanse that we did together was crazy awesome.
 
Oodles of lovely ladies and amazing gents, just like yourself, committed to cleanse with us.
 
Juices were being made left, right and center, lemons were squeezed countrywide and many green leafy vegetable were consumed.
 
We (officially) rocked it.
 
We rocked it so good, that we decided to share the goodness with you!
 
So, we have a new plan, and a new shopping list… 
 
Let’s get this party started! 
 
3-Day {Juice Lovin} Cleanse – Meal Plan 
 
The fun begins on October 21st, 2019.
 
Are you with us?
 
Yes?  
 
Continue on then…. 
 
Follow only ONE step each day to make the most of your juice cleanse experience: 
 
1.      Make three – four  32-ounce juices a day, sit back, and let the cleansing begin. 
 
 
Answers to your questions: 
 

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11 Feb

Raw Sauerkraut

Raw Sauerkraut
The SEXIEST Food of ALL!!!!
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Ingredients
  1. 1 medium head green cabbage (about 3 pounds)
  2. 1 1/2 tablespoons kosher salt
  3. 1 tablespoons caraway seeds (optional, for flavor)
Equipment
  1. Cutting board
  2. Chef's knife
  3. Mixing bowl
  4. 2-quart widemouth canning jar (or two quart mason jars)
  5. Canning funnel (optional)
  6. Smaller jelly jar that fits inside the larger mason jar
  7. Clean stones, marbles, or other weights for weighing the jelly jar
  8. Cloth for covering the jar
  9. Rubber band or twine for securing the cloth
Instructions
  1. Clean everything: When fermenting anything, it's best to give the good, beneficial bacteria every chance of succeeding by starting off with as clean an environment as possible. Make sure your mason jar and jelly jar are washed and rinsed of all soap residue. You'll be using your hands to massage the salt into the cabbage, so give those a good wash, too.
  2. Slice the cabbage: Discard the wilted, limp outer leaves of the cabbage. Cut the cabbage into quarters and trim out the core. Slice each quarter down its length, making 8 wedges. Slice each wedge crosswise into very thin ribbons.
  3. Combine the cabbage and salt: Transfer the cabbage to a big mixing bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. At first, it may not seem like enough salt, but gradually, the cabbage will become watery and limp — more like coleslaw than raw cabbage. This will take 5 to 10 minutes. If you'd like to flavor your sauerkraut with caraway seeds, mix them in now.
  4. Pack the cabbage into the jar: Grab handfuls of the cabbage and pack them into the canning jar. If you have a canning funnel, this will make the job easier. Every so often, tamp down the cabbage in the jar with your fist. Pour any liquid released by the cabbage while you were massaging it into the jar.
  5. → Optional: Place one of the larger outer leaves of the cabbage over the surface of the sliced cabbage. This will help keep the cabbage submerged in its liquid.
  6. Weigh the cabbage down: Once all the cabbage is packed into the mason jar, slip the smaller jelly jar into the mouth of the jar and weigh it down with clean stones or marbles. This will help keep the cabbage weighed down, and eventually, submerged beneath its liquid.
  7. Cover the jar: Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevent dust or insects from getting in the jar.
  8. Press the cabbage every few hours: Over the next 24 hours, press down on the cabbage every so often with the jelly jar. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage.
  9. Add extra liquid, if needed: If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage.
  10. Ferment the cabbage for 3 to 10 days: As it's fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 65°F to 75°F. Check it daily and press it down if the cabbage is floating above the liquid.
  11. Because this is a small batch of sauerkraut, it will ferment more quickly than larger batches. Start tasting it after 3 days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate. You can also allow the sauerkraut to continue fermenting for 10 days or even longer. There's no hard and fast rule for when the sauerkraut is "done" — go by how it tastes.
  12. While it's fermenting, you may see bubbles coming through the cabbage, foam on the top, or white scum. These are all signs of a healthy, happy fermentation process. The scum can be skimmed off the top either during fermentation or before refrigerating. If you see any mold, skim it off immediately and make sure your cabbage is fully submerged; don't eat moldy parts close to the surface, but the rest of the sauerkraut is fine.
  13. Store sauerkraut for several months: This sauerkraut is a fermented product so it will keep for at least two months and often longer if kept refrigerated. As long as it still tastes and smells good to eat, it will be. If you like, you can transfer the sauerkraut to a smaller container for longer storage.
Notes
  1. Sauerkraut with Other Cabbages: Red cabbage, napa cabbage, and other cabbages all make great sauerkraut. Make individual batches or mix them up for a multi-colored sauerkraut!
Adapted from The Kitchn
Adapted from The Kitchn
The Belly Fit Club http://thebellyfitclub.com/wordpress/

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