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.
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 antioxidantthat’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.
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.
1 cup finely grated zucchini squeezed of excess water (from about 1 large zucchini)
1/2 cup chopped walnuts or chocolate chips
Instructions:
Step One: Preheat the oven to 350F. Grease 3 mini loaf pans (or one 9×5 loaf pan) with cooking spray or coconut oil
Step Two: In a medium bowl, combine the dry ingredients. Whisk to evenly distribute
Step Three: Add the brown sugar, white sugar, eggs, oil, almond milk, lemon juice, and vanilla. Using a hand mixer, mix on low to evenly combine. Add the zucchini and mix for 30 seconds or so on low to combine. Add the walnuts or chocolate chips and stir to combine
Step Four: Pour the batter into the prepared loaf pans. Bake for 30-35 minutes, until set in the middle. Let sit in the pan for 10 minutes to cool, then turn out onto a wire rack to continue cooling. Store leftovers wrapped tightly in plastic wrap at room temperature
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
1 teaspoon xanthan gum omit if your blend already contains it
10 tablespoons (54 g) cornstarch
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¾ cup (150 g) granulated sugar
6 tablespoons (84 g) unsalted butter at room temperature
1 cup (8 fluid ounces) buttermilk at room temperature
2 (100 g (weighed out of shell)) eggs at room temperature, beaten
1 teaspoon pure vanilla extract
FOR THE CINNAMON-SUGAR MIXTURE
½ cup (100 g) granulated sugar
2 teaspoons ground cinnamon
FOR THE (OPTIONAL) GLAZE
1 cup (115 g) confectioners’ sugar
1 tablespoon milk plus more by the 1/4 teaspoonful as needed
Instructions:
Step One: Preheat your oven to 350°F. Grease and line with unbleached parchment paper a standard 9-inch x 5-inch loaf pan and set it aside
Step Two: In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt and sugar, and whisk to combine well
Step Three: Create a well in the center of the dry ingredients and add the butter, buttermilk, eggs, and vanilla, mixing to combine after each addition. The batter will be thick and fluffy
Step Four: In a small bowl, place the granulated sugar and cinnamon, and mix to combine well
Step Five: Scrape half of the quick bread batter into the prepared loaf pan, and spread into an even layer with a wet spatula
Step Six: Place half of the cinnamon-sugar mixture on top and shake into an even layer
Step Seven: Place the remaining batter on top followed by the remaining cinnamon-sugar mixture, in the same manner
Step Eight: Using a wet butter knife at an angle perpendicular to the bottom of the loaf pan, carefully swirl the batter in all directions. The top of the batter should be craggy and uneven
Step Nine: Place the loaf pan in the center of the preheated oven and bake for 30 minutes at 350°F
Step Ten: Lower the oven temperature to 325°F, rotate the loaf pan 180°, and continue to bake until a toothpick inserted in the center of the loaf comes out with no more than a few moist crumbs attached, and the top is light golden brown and firm to the touch (about another 15 minutes)
Step Eleven: Remove from the oven and allow to cool in the baking pan for 15 minutes before transferring to a wire rack to cool completely
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
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.)
