Kellie Hill is joined by Karen Brooks from In-Home Wellness Solutions. Karen explains raw juice has the highest concentration of nutrients within the first 15 minutes after juicing. But, what if you can’t drink your juice right away? Learn how to “take it on the go” or store it without being exposed to heat, air, or oxygen (elements which will destroy nutrients). Learn how to properly portion size your juice for consumption later. No need to purchase any fancy gadgets thanks to these easy tips.
Kellie Hill is joined by Karen Brooks from In-Home Wellness Solutions, a raw nutritional juicing expert. Karen demonstrates how much juice is made with each of the primary “bases”. Identify the difference between small and large fruits and vegetables when following a juicing recipe. Learn tricks to speed up your juicing process. Find out what the foam on top is from and if it’s okay to drink it.
This great recipe doesn’t need to be eaten only during the holidays. Roasted in-season vegetables are a fabulous option at any time. Learn special cooking tips to make them delicious so they don’t burn or get soggy. Finish properly and you have a side dish that people will be talking about year round.
- Green beans
- Celery root
Coconut oil, sea salt, olive oil, herb rub and/or finishing salt
- Preheat oven to 400F.
- Cut vegetables into even pieces.
- Add approximately 2 tablespoons coconut oil, sea salt, and herb rub if dried.
- Cook for 5 minutes and then toss or mix so vegetables are evenly coated with coconut oil.
- Cook to brown and tender, stirring every 5 minutes.
- Sprinkle with fresh herb rub, olive oil, and finishing salt (if desired)
- Coconut oil
- ¼ cup hoisin sauce
- 1 Tbs. coconut aminos
- 1 Tbs. rice vinegar
- 1 Tbs. sesame oil
- 1 lb top round, thinly sliced and cut into about 12 strips
- 8 scallions, cut into 3 inch long pieces
- 1 ½ cups shredded carrots
- 1 cup millet
- 1 cup vegetable broth
- 1 lb asparagus
- Sea salt
- Fresh ground black pepper
- Heat grill. Fold four 18 inch long pieces of foil in half; unfold and using a paper towel wipe the inside of the foil with coconut oil.
- Mix together hoisin, aminos, vinegar, and oil in bowl to make marinade. Coat beef with marinade.
- Place a handful of scallions and carrots on the end of one strip of beef. The tips should hand over the edges of the meat. Roll beef up to encase vegetables and secure with a toothpick. Repeat with remaining beef, scallions, and carrots.
- Mix together millet and broth.
- Place ¼ cup millet mixture in the center of each piece of foil. Top with 3 beef rolls each.
- Add ¼ of the asparagus next to the beef rolls.
- Fold foil to close and crimp to seal. Place on grill, close lid, and cook until packets are puffed / about 10 minutes.
- Carefully cut foil to open. Can be served in foil packet.
- Napa Cabbage leaves
- 1 Tbs nut butter
- 1 tsp honey or maple syrup
- 1 tsp coconut amino acids or tamari soy sauces
- 1 tsp lemon juice
- Dash of cayenne
- Shredded or thinly sliced vegetables such as carrots, zucchini, cucumbers, avocado, sprouts.
- Cooked shredded chicken (optional)
- Combine nut butter, honey, tamari, lemon juice, and cayenne in small bowl.
- Clean and trim two large Napa cabbage leaves.
- Spread mixture on leaves. Add vegetables and chicken.
- Roll as a wrap.
Can also be used as a burrito wrap with black beans, rice, chopped cilantro, and topped with salsa.
Or try stuffing with rice and vegetable mixture, tomato sauce, and Parmesan cheese / broil for 3-5 minutes.