Basil Apple Cucumber Juice
My brother and I made this juice last week.
It's a great juice if you are on a cleanse! Your taste buds will be awakened and your tummy will be satisfied. The basil in the juice adds a nice depth to the sweetness of the apple and cucumber. It makes it more of a grown-up drink in my opinion. Continue reading→
Kale, Pear, Lime & Ginger Juice
While sipping on this juice, I am immediately transported to summertime. My husband has just mowed the lawn and I am standing the sipping on a gingery lemonade. I have a cute sundress on cuz that's totally apart of the fantasy.
The kale tastes like fresh-cut lawn and hot DAMN the lime and ginger give it a bright note! I am immediately alert and ready to face the day. This juice will awaken your tastebuds! Look at that color green. It's INSANE.
Current Favorite Snack:
Fuji apple slices with fresh lime juice squeezed on top. I think I've had this for an afternoon snack every day for the past two weeks. You should try it!
Mango, Coconut & Lime Mousse
HAPPY NEW YEAR EVERYONE!!!!
So now that Cooper is 3 months old I think it's time to start being AGGRESSIVE with this watching my weight situation....and it's 2009 so I might as well start my resolution to get rid of the extra baby weight.
I was waiting until the holiday gluttony was over....boy did I indulge this year.
To start the new year off, I made a very light dessert from the Williams-Sonoma Fresh & Light cookbook.
It was a very good palette cleanser after a night of over-doing-it. The perfect amount of sweet that had NO guilt attached to it. It felt like a little taste of a Hawaiian vacation!
But a little more light & fluffy ;)
Needless to say, this is something that was NECESSARY as we gorged ourselves on:
Linguini & Clams
Garlic Bread (my biggest weakness)
and TO-DIE-FOR Fresh Steamed Crab!
pretty fancy huh? my sister-in-law is the other "martha" of the family
A good way to end 2008 huh?
So let me show you more of this mousse----
Mango, Coconut & Lime Mousse
(Williams-Sonoma Fresh & Light Recipe)
Serves 4
Ingredients:
(serves 4)
-1 1/2 lbs ripe mangoes
-1 1/2 teaspoons unflavored gelatin
-3 1/2 tablespoons fresh lime juice
-1/2 cup Fat Free Evaporated Milk
-2 tablespoons sugar (i added a little extra because 1 mango wasn't super ripe)
-1/4 teaspoon coconut extract
-2 tablespoons flaked coconut
-fresh mint for garnish
1. Place a bowl in the freezer to chill. Peel the mangoes and cut the flesh from the pits.
2. In a small saucepan, sprinkle the gelatin over the lime juice and let stand for 5 minutes. Place over low heat and stir until the gelatin dissolves, about 1 minute. Remove from heat.
3. In a food processor (or blender) combine the mangoes, gelatin mixture, sugar and coconut extract and process until smooth. Pour the mango puree into a large bowl.
4. Remove the chilled bowl from the freezer and pour the evaporated milk into it. Using a whisk, beat until thick and foamy, about 5 minutes. Fold the evaporated milk into the mango puree just until no white streaks remain.
5. Divide the mousse among 4- 3/4 cup bowls. Cover and refridgerate until set, about 6 hours.
6. While the mousse is chilling, preheat oven to 350 degrees. Spread the coconut onto a baking sheet and toast in the oven until golden. Should take about 5-8 minutes. Remove from the oven and let cool.
7. Just before serving, remove the molds from the fridge and sprinkle each one with the toasted coconut. Garnish with mint and serve.
Frozen Raspberry-Lime Yogurt Pops
Frozen Raspberry-Lime Pops!
-16 ounces low-fat or nonfat vanilla yogurt, preferably Greek yogurt
-2 tablespoons fresh lime juice
-8 ounces fresh or thawed frozen raspberries
-1 heaping tablespoon honey
-2 tablespoons granulated sugar
1. In a blender or food processor, puree the yogurt with 1 tablespoon of the lime juice & honey until smooth.
2. Now add the raspberries with the remaining lime juice and sugar-whir up until blended. (you might want to add more sugar if needed)
3. Stir mixture and fill your pops! Put in the freezer to set for at least 4 hours.
4. To unmold the pop: Run warm water over the bottom three-quarters of the mold. Let it stand for 10 seconds, then gently pull out the pop.
***The perfect balance of tart & sweet. It was nice to know that what I was eating wasn't filled with crap & yucky preservatives. Extremely refreshing and satisfying! Something to make over and over again!***
