Green Juice

Created on 9/16/2024

Ingredients:

  • 1 bunch kale (about 5 oz)
  • 1 inch piece fresh ginger, peeled
  • 1 Granny smith apple (or any large apple)
  • 5 celery stalks, ends trimmed
  • ½ large English cucumber
  • Handful fresh parsley (about 1 oz)

Instructions:

Step One: Wash and prep the vegetables. I like to cut them in large chunks

Step Two: If you used a juicer, simply pour the green juice into glasses and enjoy immediately. If you used a blender, the juice will be thicker. You can pour it through a fine mesh sieve, and using the back of a spoon, press the pulp into the sieve to extract as much liquid as possible. Pour the strained juice into glasses and enjoy

Notes: This drink is packed with vitamins like Vitamin K and Vitamin C, fiber, and minerals, including a bit of iron.

Lemon Ginger Turmeric Wellness Shots

Created on 9/16/2024

Ingredients:

  • 1 small orange (add 1-2 more oranges for added sweetness / omit and add another lemon for less sweetness!)
  • 2 small lemons (add 1-2 more lemons for more acidity / reduce by half and add another orange for less acidity!)
  • 1/4 cup chopped fresh turmeric (peeling optional)
  • 1/4 cup chopped fresh ginger (peeling optional)
  • 1/8 tsp fresh black pepper
  • 1/4 tsp oil (such as extra virgin, optional / to help improve turmeric absorption)

Instructions:

Step One: To a juicer, add orange, lemon, turmeric, and ginger (depending on the juicer, you may need to peel the orange and lemon – our Hurom does recommend peeling before juicing, so that’s what we did)

Notes: Turmeric contains a compound called curcumin, which boasts amazing antioxidant and anti-inflammatory effects. And it’s been used in Ayurvedic medicine for thousands of years for conditions such as breathing problems, joint pain, fatigue, digestive issues, and more.

Ginger is a natural anti-inflammatory and antioxidant that’s known to aid digestion and relieve nausea.

Lemon is naturally detoxifying and alkalizing in the body, aids in healthy bowel movements, and boasts plenty of vitamin C, which boosts the immune system.

Carrot Orange Juice

Created on 9/16/2024

Ingredients:

  • 1/4 cup orange juice
  • 3 Tbsp lemon juice
  • 1 small nectarine (pit removed)
  • 1 small apple (cored and quartered)
  • 1 Tbsp fresh ginger (peeled)
  • 4-6 whole carrots (peeled/tops removed)
  • 3-4 sprigs fresh mint (optional)
  • 1-2 cups filtered water

Instructions:

Step One: If using a juicer, add all ingredients to the juicer and press (omit water)

Step Two: Enjoy the juice fresh. Cover and refrigerate leftovers for 2-3 days, though best in the first 12-24 hours for mineral and vitamin content

Carrot Pineapple Juice

Created on 9/16/2024

Ingredients:

  • 7 – 9 large carrots
  • 1/4 pineapple (about 1 cup), flesh only
  • 1-inch knob of ginger, peeled

Instructions:

Step One: Scrub and rinse the carrots well. If the tops are clean-looking, you can leave them on. If not, trim off the very top 1/2 inch or so. If using carrots with the leafy green tops, you can juice the whole thing, but your juice color may change.

Juice according to your equipment and enjoy

Notes: The juice will keep nicely in an airtight container for up to 48 hours in the fridge but is best fresh within a few hours. Give a good stir before drinking.

Makes about 2 cups.

Pork Potstickers

Created on 8/9/2024

Ingredients:

  • 1 pound ground pork
  • 2 cups shredded cabbage
  • 4 cloves garlic, minced
  • 3 stalks green onion, thinly sliced
  • 2 tablespoons hoisin sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • Kosher salt
  • fresh cracked pepper
  • 36 (round) dumpling/potsticker wrappers
  • 2–4 tablespoons vegetable oil

Garnish: 

  • sliced green onion
  • sesame seeds
  • soy sauce

Instructions:

Step One: Add pork, cabbage, garlic, green onion, hoisin, sesame oil, ginger and a large pinch of salt and pepper to a large bowl. Mix until well combined

Step Two: Fill a small bowl with water. Lay out a dumpling wrapper and use your finger dipped in water to wet the entire edge of the wrapper. Scoop about a tablespoon of filling into the center of the dumpling wrapper. A cookie scoop works well for this

Step Three: Fold the wrapper and press the edges together to seal the dumpling into a half-moon shape. Place the dumpling onto a baking sheet, gently pressing it down so the bottom flattens and it can stand on its own

Step Four: Heat 2 tablespoons oil in a large saute pan over medium heat. Working in batches of about 6-8 (depending on the size of your pan) add dumplings, flat side down, and cook for about 1-2 minutes or until the bottom is a dark golden brown.

Step Five: Carefully pour a 1/4 cup of water into the pan and cover immediately. The mixture of oil and water will cause the pan to spit and spatter oil everywhere, so be sure to have the lid handy before pouring the water. Cook the dumplings, covered for 3-4 minutes or until all the water has been absorbed

Step Six: Remove the lid and cook for another 30 seconds or so, until the bottoms are crisp again. Repeat with remaining dumplings. Add more oil as necessary so that the bottom of your pan is always coated in a thin layer of oil

Step Seven: Serve with soy sauce and garnish with sliced green onion and sesame seeds

    Instant Pot Pork Carnitas

    Created on 7/8/2024

    Ingredients:

    • 3 lb. skinless, boneless pork shoulder (Boston Butt), cut into 2″ pieces
    • 2 jalapeños, cut in half lengthwise, stems removed
    • 4 large garlic cloves
    • 1 Tbsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
    • 1 tsp. dried oregano
    • 1 tsp. freshly ground black pepper
    • 1 tsp. ground coriander
    • 1 tsp. ground cumin
    • Corn tortillas, pico de gallo, lime wedges, guacamolepickled onions, chopped cilantro, shredded cabbage, and/or crema (for serving; optional)

    Instructions:

    Step One: Place pork, jalapeños, garlic, salt, oregano, pepper, coriander, and cumin in Instant Pot. Toss with your hands until well combined. Seal lid and cook on high pressure for 35 minutes

    Step Two: Release pressure manually. Using a slotted spoon, transfer pork to a large bowl; fish out jalapeños and garlic and discard. Shred meat with two forks or your hands. Pour cooking liquid over meat and toss to combine

    Step Three: Working in batches, transfer shredded pork to a large nonstick skillet set over high heat and cook, undisturbed, until underside is well browned, about 5 minutes. Toss and continue to cook, tossing occasionally, until some of the edges are caramelized and crisp, 5–7 minutes longer. Using a slotted spoon, transfer to a paper towel–lined baking sheet. Cover with foil to keep warm and moist

    Cajun Chicken with Peach Salsa

    Created on 7/8/2024

    Ingredients:

    • 1½ lb. skinless, boneless chicken thighs (about 6)
    • 2 Tbsp. Cajun seasoning
    • 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided
    • 3 Tbsp. extra-virgin olive oil, divided
    • 2 ripe peaches, peeled, cut into ½” pieces
    • Zest and juice of 1 lime
    • 1 cup cilantro leaves with tender stems

    Instructions:

    Step One: Toss 1½ lb. skinless, boneless chicken thighs (about 6) with 2 Tbsp. Cajun seasoning, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 Tbsp. extra-virgin olive oil in a medium bowl to coat

    Step Two: Toss 2 ripe peaches, peeled, cut into ½” pieces, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a mesh sieve set inside another medium bowl to combine; set aside

    Step Three: Heat remaining 2 Tbsp. extra-virgin olive oil in a large skillet over medium. Cook chicken in a single layer, turning halfway through, until charred in spots and cooked through, 12–16 minutes. Transfer to a platter

    Step Four: Discard (or drink; it’s delicious!) any juice in bowl. Transfer peaches to bowl and add zest and juice of 1 lime and 1 cup cilantro leaves with tender stems and toss gently to combine. Taste peach salsa and season with more salt if needed. Spoon over chicken thighs

    Brussel Sprouts and Sausage Stir Fry

    Created on 7/8/2024

    Ingredients:

    • 1 Tbsp. (or more) vegetable oil
    • 1 lb. hot Italian sausage, casings removed
    • 1 medium onion, thinly sliced
    • 4 garlic cloves, thinly sliced
    • 1 small jalapeño, thinly sliced
    • 1 lb. brussels sprouts, halved
    • Kosher salt
    • 2 Tbsp. soy sauce
    • 1 Tbsp. sherry vinegar or red wine vinegar
    • 2½ tsp. five-spice powder

    Instructions

    Step One: Heat a dry large nonstick skillet or wok over high. Add 1 Tbsp. vegetable oil, then 1 lb. hot Italian sausage, casings removed. Using a wooden spoon, break up sausage into bite-size pieces and cook, stirring every couple of minutes, until sausage is mostly cooked through with some golden brown edges, 6–8 minutes. Using a slotted spoon, transfer sausage to a plate. Pour fat in skillet into a small heatproof bowl or measuring glass

    Step Two: Add 1 Tbsp. fat back to pan and cook 1 medium onion, thinly sliced, tossing every 30 seconds or so, until softened but not floppy, about 3 minutes. Stir in 4 garlic cloves, thinly sliced, and 1 small jalapeño, thinly sliced, and cook, stirring often, until softened, about 2 minute. Transfer to plate with sausage

    Step Three: Heat another 3 Tbsp. fat (or vegetable oil if you’ve run out of fat) in same pan. Add 1 lb. brussels sprouts, halved, season with kosher salt, and toss to combine. Arrange brussels sprouts so each piece has as much contact with pan as possible. Let cook, undisturbed, until golden brown around edges underneath, about 3 minutes. Toss and pour in 2 Tbsp. soy sauce and ½ cup water. Reduce heat to medium, cover pan, and cook until brussels sprouts are just tender, about 5 minutes. Remove pan from heat and return sausage and onion mixture back to pan if you have room. Add 1 Tbsp. sherry vinegar or red wine vinegar and 2½ tsp. five-spice powder and toss to combine. (If you don’t have enough room in the pan, toss everything together in a large bowl.)

    20 – Minute Chicken Pho

    Created on 6/21/2024

    Ingredients:

    • 1 rotisserie roast chicken
    • 1 onion, skin on, halved
    • 4cm (1.5”) piece of ginger, sliced
    • 1 cinnamon stick
    • 3 whole star anise
    • 3 tbsp fish sauce, or to taste
    • 2 tsp salt, or to taste
    • 2 beef stock cubes
    • 400g (14 oz) dried rice stick noodles

    To Serve:

    • ½ onion, finely sliced
    • ¼ cup spring onion (scallions)
    • bean shoots
    • Thai basil leaves
    • lemon wedges
    • sliced red chilli
    • hoisin sauce (optional)
    • sriracha sauce (optional)

    Instructions:

    Step One: Remove the chicken meat from the rotisserie chicken. Shred and set aside until ready to serve

    Step Two: Place the bones of the rotisserie chicken in a large microwave-safe bowl. Add the onion, ginger, cinnamon stick and star anise. Top with 2 litres (2.1 qt) of water. Microwave on high (1000W) for 10 minutes. Crumble in the beef stock cubes and stir to combine. Microwave on high for a further 5 minutes. Remove from the microwave and strain the broth, discarding the solids. Taste and season with the fish sauce and salt to taste

    Step Three: In the meantime, soak the noodles in room temperature water for 10-15 minutes or until softened slightly. Cook in boiling water for 2-3 minutes or until the noodles are just tender. Drain and divide among serving bowls

    Step Four: To serve, top the noodles with onion slices, chicken meat and spring onion. Ladle over hot broth (reheat in the microwave if you need). Serve with the bean shoots, Thai basil, lemon, chilli, hoisin and sriracha