Friday, May 31, 2013

Five salad fruit Juice

1 romaine heart
4 collard green leaves 
3 c kale
2 c spinach
2 c red cabbage
2 peaches
2 oranges
1 large green apple
1 1/2 inches ginger root
1/2 lemon


1 tsp chia seeds
1/8 tsp cayenne pepper
1/8 turmeric powder
Ughh this arthritis has been full blown these hot humid days. So I added cayenne spice to help me aid the pain. 

Bottoms up!

Bon Apetit!

Monday, May 27, 2013

Sweet Potato Juice #2

Sweet Potato based Juice #2

1 large sweet potato
1/2 lemon w/ peel
1 medium orange
2 collard green leaves
2 handful of spinach
2 handful of kale 
2 carrots
4 celery stalk
1 c of red cabbage 
1 c of artichoke tea (previously brewed)
1 tbsp of apple cider vinegar

Artichoke leaves brewing for tea (10-15 leaves)

Bowl of raw goodness.

Apple cider vinegar 

Juice it up !

Cheers to good health. 

Bon Apetit! 

Saturday, May 25, 2013

Watercress and Radish Juice #1

Watercress & Radish Juice

6 radishes w/ stem and leaves
1 handful of watercress
1/2 lemon seeded w/ peel
1 1/2 inches of ginger root
1 c huckleberry (previously frozen)
1 c strawberries (previously frozen)
1 c watermelon (previously frozen) 

 I usually pair the watercress and radishes in a raw salad but today we are trying it in a juice. 

I also have separated the frozen fruits in a blender. Then mixed it later.  

I also found this list here of many medicinal properties provided by radishes. Take a look.:

 I apologize for the lengthy list , but its so great I had to share.

Did you catch the "cow's urine" part?  Sorry, but found that a bit funny. Okay... Okay continue 

Alrighty, now for the watercrest part. Lol

I attached the link for the rest on this article.

Okay that's should be all for now.

Good health!

Bon Apetit!

Thursday, May 23, 2013

Orange Artichoke Juice

Orange Artichoke Salad in a Glass

2 oranges
2 celery stalks
8 romaine heart leaves
2 kale leaves
1 beet
1/2 cucumber w/ peel
1/2 lemon w/ peel
1/2 c artichoke tea (brewed overnight from 15 artichoke leaves)
2 inches of ginger root

I had already added the cold artichoke brewed water to the glass of use of raw juices for today. 

I brewed the artichoke leaves last night and then stored it in the fridge so I can enjoy my juice cold. 

This jug is where I store my artichoke tea. Refreshingly cold. Yummy!

Juice away. 

Bottoms up ! 

Bon Apetit! 

Wednesday, May 22, 2013

My homemade Tomato Basil Sauce w/ my juicing pulp

My homemade Tomato Basil sauce

2 large ripe beefsteak cubed
4 Roma tomatoes cubed
3 dried bay leaves
4 garlic cloves minced
1 tsp dried oregano
1 tsp black pepper
1 tbsp extra virgin olive oil
1 c tomato juice (blended tomatoes I had previously frozen)
3 heaping tbsp of pulp (from the red cabbage juice recipe) 
1 tbsp of orange zest 

On a medium saucepan on low heat add all the ingredients for about 45 - 1 hour. 

I didn't want to add no sugar to my sauce so I used the zest of the orange when I made my Red Cabbage Juice this morning. As well as the pulp to thicken my sauce. It's delicious already.

But I will serve this with some whole wheat pasta. 

Bon Apetit! 

Red Cabbage Juice

Red cabbage swirl juice

1 orange
1/2 lemon with peel
1 1/2 green apple cored
1 cucumber
3 beets
1 c red cabbage
2 c baby spinach 
4 kale leaves
3 collard green leaves
2 inches of ginger
2 tbsp of aloe crystals

Not bad. My daughter even had some. 

Bottoms up! 

Bon Apetit! 

Monday, May 20, 2013

Aloe juice

Aloe Juice

1 cucumber w/ peel
2 celery stalks
2 carrots
4 kale leaves
2 collard green leaves
1/2 lemon w/ peel 
1 orange
1 green apple
1/4 c aloe crystals

A bit bitter. But it's all good. I need chlorophyll and all these awesome nutrients in my bodyyyyyy! 😜

Bottoms up! 

Bon Apetit! 

Sunday, May 19, 2013

Aloe - a miracle healing plant

Aloe not only excellent for sunburns. Look what other things its great for. 

Aloe - the healing plant 

 Grow a plant at home and Add it to your diet and daily life.

A wonderful link for more uses of this amazing plant:

Living healthy. ❤

Saturday, May 18, 2013

Collard Green Juice

Collard Green Juice

First time I use this green in a juice. Surprisingly wasn't bad. Well here is the recipe.

Don't cook it, drink it to benefits all its medicinal properties.

Here is a link for so you can read more on its natural benefits:

Enjoy it!

3 large collard green leaves (stem and leaves)
2 celery stalks with leaves
1/2 lemon with peel
1 cucumber 
1 green apple
2 carrots

Bottoms up!

Bon Apetit!

Beet leaf Juice


Beet Leaf Juice

Wasn't myself this morning. Feeling fatigued and weak I couldn't get up to make my breakfast juice.
I know I over did it with house chores and errands on an empty stomach, meaning 0 juice all day. I will not do that again. 

Well, here finally I'm able to make my juice. I grabbed that miracle vegetable that nourishes my anemia. But this time I use all the leaves and stems that came with the beets that I used.

Just within 3 sips and I felt all better. The miracle of food, raw food, clean food. 

As Hippocrates said, "Let food be thy medicine."

Here it is:

15 - 20 leaves/stems from the beets
3 beets
3 carrots
2 celery stalks
1 orange
1 green apple
1/2 lemon with peel
3 inches of ginger root

 I LOVE ginger so its Ok for me , but you may reduce the amount of course.

Bottoms up!

Bon Apetit!

Thursday, May 16, 2013

Sardines pizza

Personal sardines pizza 

I love me some sardines! I made this quick personal pizza for dinner tonight. Was very pleased! 

*Vegan & vegetarian friendly just omit the sardines and add more Swiss chard or any vegetable/leafty green of choice. 

This is all I used: 


A whole wheat flat bread
I can of sardines in tomato sauce
8 Swiss large leaves (wilted made a cup)
2 garlic cloves grated
Extra virgin olive oil spray


1/2 c spinach
5 buttered lettuce torn to bite size
1/4 c cherry tomatoes halved
1/4 c yellow onion thinly sliced
1/4 c green beans
1/4 c ripe olives
1/4 c blackberries
1/4 c green grapes halved
1/2 c beets
1/2 c artichoke hearts
Cracked pepper to taste
2 tbsp apple cider vinegar
Spray extra virgin olive oil


Pre-heat oven to 350. Place aluminum foil over a cookie sheet. Set aside. 

If you are going to wilt your Swiss chard follow *Note below. 

Assemble pizza

Take the flat bread and spray with extra virgin olive. With a spoon spread the grated garlic over the flat bread.

Pour the tomato sauce (from the canned sardines), sardines and the Swiss chard. You may add them raw or wilted.  

**Note - wilting Swiss shard just take a small skillet spray cooking oil (extra virgin olive oil) sprinkle sea salt and pepper. With tongs tossing a bit chards to get them a bit wilted no more than a minute or two. Set side till ready to top the pizza. 

Bake for 5  - 7 minutes to heat through and toast the bread. Drizzle fresh olive oil  over pizza to serve. Serve hot and with a side salad if choice. 

Enjoy! I sure did!

Bon Apetit! 

My sunshine medley

Artichoke Sunshine Medley

Oh goodness this is so far my very favorite. You can never go wrong with fruits. I used artichoke tea that made last night as a base for this smoothie. Artichoke , as a tea is very bitter so I wanted to camouflage the taste a bit so I  loaded it with fruits. Didn't feel guilty because I had my brown Swiss chard juice in the morning :( and having more raw and steamed greens in a salad for dinner. 

This is yummy. 

Here is what I added:

1 ripe mango
1 black plum
1 medium green apple
1 medium orange
3 large carrots
1/2 lemon
4 cups of artichoke tea (boiled artichoke)

I blended the mango plum and artichoke in the blender and the rest in the juicer. I wanted to keep the fibers from the mango and plum but you don't have to. You use either or how ever this concoction is DELISH.

This made two 8 oz glasses. One for lunch and another for snack later. Yummmm

Whoot! Whoot!

Priscilla's Juices No. 2

Priscilla's Juices No. 2

1 whole cucumber
1 Anjou Pear
1 medium green apple
2 c of chopped kale
1/2 inch of ginger
1/2 c Co2 coconut water w/ pulp

Blend away! 

Bottoms up! 

Wednesday, May 15, 2013

Priscilla's Juices No.1

Priscilla's Juice No.1

Today was a fun family day here at home. My daughter and I prepared dinner together and experimented on some new juices. 

Here is the one Priscilla mixed together. 

1 whole cucumber 
1 medium orange
1 medium apple
1/2 of lemon
1 c of chopped kale 
1/2 inch of ginger

It was so good we had to drink it with our happy-swirley red straws. Lol good times!!

Bottoms Up!

Juice - Swiss Chard

Swiss Chard - Juice

New concoction created in my kitchen this afternoon. I read how great Swiss chard is for the body. So I thought I give it try.

Look at the benefits of adding this vegetable to your diet. 

 I must admit the flavor is one to get use to let alone the color it produced at the end ,but it's all good because its great for me. I'll definately will try mixing it with other fruits. Stay tuned. Server over ice. 

Here is what I added: 

1/2 of a lemon 
1 medium orange
1 c of fresh pitted cherries
1 c of blackberries
1 celery stalk
5 Swiss chard leaves
1/2 inch of ginger

Because of its distinct taste (swiss chard) I will add another orange and more ginger. I love ginger so I'm ok with adding it. 


Bottom up!


Pork Tamales in corn husks (steamed)

I have taken 2 days to prep for these Tamales. I decided to divide the prepping time so I don't overwork myself in the kitchen.  I started the night before by bringing down the pork shoulder from the freezer to the fridge to thaw safely. 

* Note - You may use chicken, beef, seafood or even chopped veggies to fill the tamales. Some make these sweet by filling the corn dough with fruits and changing the spices for the dough with cinnamon and nutmeg.  Personally I never tried doing them as sweet dish. But might give try it someday.

Early the next morning prepping began.... 

Prepping the pork:

I chose to cook the pork shoulder in my slow cooker/crock pot, low and slow overnight. That way I didn't have to crank my oven and get my kitchen all hot. 

Day One

4 - 5 lb. Pork shoulder (washed)
A large slow cooker w/ lid
Saran Wrap

Dry ingredients:
1 tsp Oregano ground
1 tsp ground cumin
1 tsp Black pepper
1 tsp onion powder
1 tsp garlic powder
1 tbsp Goya Adobo

Wet Ingredients:
2 tbsp Bitter orange
1 tbsp distilled vinegar


Preparing rub - in a small bowl add all the dry ingredients (oregano,cumin,black pepper,onion/garlic powder,and Goya Adobo) whisk to combine and set aside. 

Remove, discard skin and visible fat. Usually when making "pernil" / roast pork we leave the skin. But for this dish I removed it.  Leave a bit of fat because this will be used for the masa (cornmeal). 

Transfer pork onto a shallow dish and add all the dry ingredients and rub it all over pork shoulder. Cover with Saran Wrap and put in back into the fridge for the remainder of the day. 

At nights end, before heading to bed, take the pork shoulder removing the Saran wrap and place it in to the slow cooker adding all wet ingredients. Set the slow cooker on low and cover with lid. This pork shoulder will cook on low heat slowly for 8 hours. 
I must warn you the aroma might keep you and the neighbors up through the night. 

Day 2 

Check your pork shoulder. It should be so tender its fallen off the bone.  Transfer pork to a large skillet. Remove all liquid and oil (from the bottom of the slower  cooker) rendered from the pork and pour it in a jar with lid. Store this oil in the fridge so when cold it will separate and be easier to spoon out. You will need this when prepping the (masa) corn dough. See picture below:

This picture (above)  is of the rendered pork fat that we fridge earlier.  I get a little worried using lard, but making tamales it ask for oil, lard or Crisco vegetable shortening. 

I attached a little bit of reading here about LARD when you have the chance:

Now transfer the boneless pork to a large skillet and pull apart with two forks. You may cut into small cubes but I find pulling apart it's easier. 

You will need:

A large skillet
1 tbsp of Cholula original hot sauce
1 tbsp of Sazon Ranchero liquid seasoning

Add hot sauce and liquid seasoning 
Stir to blend. Turn heat off and set aside.


Fill a tea kettle or pot with water and bring to a boil. 
In the meantime, take a large bowl and place the separated corn husk and add the boil water on top of them for about an hour. This will help the husk soften up and be easier to manage when assembling the tamales. 

Next (Masa) Corn dough

A Kitchen Aid  stand mixer 
Kitchen aid ceramic beater
2 tbsp of the separated rendered pork oil (that you put in the fridge)

* Note - if you don't have a mixer you may do this by hand. Mixing it till the dough is sticky.

Prepping the (Masa) corn dough:

You will need:

2 1/2 cups of Masa flour
1 tsp cumin 
1 tsp chili powder
1 Goya chicken bouillon envelope 
1 tsp black pepper
1 heaping tbsp of rendered cold pork fat  
Hot water 

Add all these ingredients in to the mixer slowly adding hot water to from a sticky dough like so. 
Because I only used a tbsp of the pork rendered fat I used more hot water to get the Masa/corn dough to reach its sticky consistency. Next time I do these I will try using olive oil and see how they turn out.

Now it's times assemble the tamales. 

To steam tamales:

You will need:

Bamboo steamer
Large pot/saucepan 

Boil water in a large pot/saucepan and place. Make sure your bamboo steamer will fit well on top of the pot. 

Assembling Tamales

Take a heaping tablespoon of corn dough on the center of the husk. Spread the dough flat and evenly with the back of the spoon. Fork some pulled pork onto the center of the dough. Now fold in half so you have a top layer of corn dough, pulled pork in the center and corn dough on the bottom. Now fold in both ends of the husk and lay the tamale onto its fold.

Take another husk and tear strips to tie the tamale. You might have to tie two or three strips of husk strips to make them long enough. Now use a husk strip you tie shut the folded tamale like a little present. 

Place these tamales laying flat on the bamboo steamer (or steamer of choice). Continue this till you finish all the corn dough and pulled pork. You will steamed these tamales for a full hour. 

Check every now and then that there is still has water in the pot. After steaming all the tamales you may freeze the left overs. They stay good in the freezer for up to 6 weeks. To re-heat in the oven for 30 minutes or in a microwave defrost for 2 - 3 minutes with husk and all and then cook for another 2 - 3 minutes. Plate and served. Drizzle your favorite hot sauce. 


These served 15 -20 small/medium sized tamales.

Bon Apetit!