Guest Post-Fresh Juice anyone?

Green, Fresh and Delicious!


I invited Junia, whose blog struck me with the photos of healthy foods and recipes right away. Junia and I crossed paths via Foodbuzz and have been connected ever since! I am delighted to share one of her recipes here which I think you’ll all enjoy.


(I personally luv it and should dust off my juicer)

  • You all know I want you to eat a vegetable or two or three and juicing can squeeze (pun intended) a bunch into one glass.
  • I don’t recommend it necessarily for anything specific, but the health benefits are pretty fantastic-I mean it’s fruit and veggies!
  • It’s great for those of you who can’t stand to chew vegetables (sigh) but some of you just can’t or won’t take the time to cook, chomp, or chew carrots, peppers or brussels.
  • Digestion: Yes, some have a difficult time with digestion for many reasons IBS might be one of them and roughage from raw vegetables might not settle to well. Fresh juices tend to be digested easily, the only thing you miss out on is all the fiber from the skins, but hopefully you’re getting that elsewhere.


Hi everyone! My name is Junia from Mis Pensamientos! and I am so excited to guest post for Jennifer’s blog! We are so similar in terms of our love for healthy weird foods and our passion for clean nutritious eating.¬† We even adore mini-coopers, and are fellow Foodbuzz publishers.

Crazy how we can find such similar people in this world! ūüôā

Today I am thrilled to share about my daily passion of veggie juicing.¬† I had been dealing with some chronic digestive issues for a couple of years and one of my friends suggested buying a juicer.¬† Just last year after receiving a giftcard to a local store, I bought my first juicer (nearly free!) and I made my first ever veggie juice.¬† I started to see immediate, dramatic effects in my body and my skin.¬† Within a day, I noticed that my digestion had normalized!¬† I had more energy to be active and even my skin began to glow.¬† I still get comments about this “glow” and I can honestly say that it is because of the nourishing benefits of juicing.¬† Ever since, it has been my daily habit to drink at least one a day. ūüôā

Pear Apple Ginger! See recipe on Junia's blog!

Vegetable juicing works wonders because it infuses your entire body with essential vitamins and minerals without having to go through the laborious digestive process of breaking down your food.¬† Depending on what your body needs, you can mix and match various types of vegetables!¬† I always have a handful of leafy greens such as romaine, green leaf lettuce, or kale.¬† I also like to add in an extra root vegetable like ginger, carrots, or beets since they are quite nutrient dense.¬† To make it more palatable, I usually add in a fruit for sweetness like a grapefruit or an apple.¬† If I’m feeling under the weather, I love to freshly press Valencia oranges and my symptoms dissipate within a day or so.

It is my go-to medicine for everything.¬† It seriously works wonders. ūüôā

Tips/Purchasing a Juicer:

I use the Breville Juice Fountain Elite, which has been great in terms of getting the most juice out of my veggies!  The only real difference you will see is how much juice is pressed between the various models. So if you are thinking about juicing every day, the more expensive one is definitely worth it. I hope you all explore the art of veggie juicing soon!

Jen’s input here: There are a few different types of juicers including Centrifuging, Masticating, Twin Gear, and Main Electric. No idea what I’m talkin about? Here’s a very helpful link that will tell it all.¬†I use the Omega 1000 original juicer.

You can check out all of Junia’s healthy inspirations and delicious recipes on her blog at! ¬†



Serves: 1


  • 1 red anjou pear
  • handful of green kale
  • handful of parsley
  • 3 stalks of celery
  • 1 lemon with peel


Juice it all! Don’t peel anything, perhaps chop thing up so that they fit into the tube.

 One of my spontaneous green juice recipes. Hope you enjoy!





A Whopper of a SALAD!

COLORS of Health in one BIG SALAD!

Today, you’re going to Scrap that HO-HUM SALAD!

And get your mind out of the fast food gutter.

When I said WHOPPER I didn’t mean a jumbo sized burger.

But before we talk food…can we discuss how I feel like I missed something? Like an entire week? Cause it’s the middle of March already!


THINGS I think we can all agree on and how Spring is one of the most pleasant times of the year:

  1. Our bad moods just seem to dissipate.
  2. More time is spent outdoors and less on our couches (which thank goodness cause we all need a shotsky of Vitamin D!).
  3. Flip flops (need I say more?).
  4. Ridding ourselves of pale skin (SUNBLOCK always!).
  5. Peonies, tulips, cherry blossoms and hydrageas->Grey be gone!


Tulips just make me SMILE!

Okay, now onto the FOOD.

Does the word SALAD every turn you off? Well, if the mix-ins include some flimsy white lettuce served alongside some out of season tomatoes and the same low-fat salad dressing then you have a reason to be turned off. Move over ranch dressing and bacon bits!

What I love about salads is that there are NO RULES! (I think I need to make that a tagline, I use “no rules” often). Anyway, as far as I’m concerned everything but the kitchen sink can go in there. Leftover couscous? Toss it in. Leftover roasted tomatoes and asparagus? Toss that in to. Maybe NOT the leftover brownies.

Think about¬†COLOR, TEXTURE and FLAVOR the way that I do and you’ll soon pile up a pretty good salad. Plus, it just happens to be National Nutrition Month, so celebrate with COLOR!

Now, there are a lot of ingredients listed here, but don’t get freaked out and panicked, you aren’t making a souffle (I have yet to tackle that one). ¬†Plus, it probably took me way longer to write this post then it did to assemble the salad!

Don't think I missed a single ingredient!

By the way, did you miss my COLOR of HEALTH food photos on my facebook album last week?

Check it out HERE! and while you’re at it, LIKE IT!


“Cornucopia SPRING salad

topped with

Carrot Ginger Dressing and a Delicately Poached Egg”

Serves: As many as you like-I fed myself today.

Time: 20 mins for the roasting, 10-15 mins for the salad dressing


  • food processor
  • blender
  • saucepan with straight sides
  • cookie sheet with edges


For the Roasted Veggies

  • 1 package, portobello mushroom halves (6 oz. I believe)
  • 1-bunch asparagus, trimmed (meaning, cut the ends off)
  • 1-2 teaspoons dried rosemary (optional)
  • olive oil (for drizzling-remember, GOOD STUFF)
  • sea salt to taste
  • fresh ground black pepper (to season)

Other Salad Add-Ins

  • 1 cup or just a pile of greens (your choice, I used a red and green Romaine mix)
  • 1 avocado (you will only use a as many slices as you wish)
  • 1-15 ounce can hearts of palm (1-2 for a single serving)
  • 1-15 ounce can artichoke hearts packed in water (2+ for a single serving)
  • 1/4 cup grape tomatoes

For the Poached Egg

  • 1 egg (or as many as you’re serving)
  • 2 teaspoons rice vinegar (I use Nakano¬†rice vinegar)

For the Dresssing

  • 2 cups grated carrots (I’m obviously a fan)
  • 2 tablespoons grated ginger
  • 2 tablespoons dark sesame oil (or alternative oil)
  • 2 tablespoons *tahini CLICK for another recipe using tahini(or more, I believe I wasn’t shy and added a third tablespoon-1/4 cup total)
  • 1/4 cup rice vinegar
  • 2 teaspoons tamari -I use Eden brand¬†(or soy sauce)
  • 2 teaspoons maple syrup
  • 1/4 cup water (you may need more if it’s too chunky)


  1. Roast the asparagus and mushrooms the night before if you like, have with dinner and reserve some for the salad the next day as I did. Roast once and use twice!
  2. Grate the carrots using a food processor or by hand, set aside.
  3. You can poach the egg once you’ve assembled the salad and made the dressing

Make a nice little bed of asparagus and mushrooms


Roasting the Asparagus and Mushrooms

Preheat Oven to 425 degrees F. Trim asparagus and place on a rimmed cookie sheet along with the mushrooms. Drizzle with olive oil (a tablespoons will do), sprinkle with salt, pepper and rosemary. Place in the oven. Roast for approximately 15-20 minutes. If you don’t want MUSHY asparagus, check after 15 minutes (you’ve been warned).

Remove from oven and let cool. (If making the night before, they will already be nice and cold).

Pulverized and ready for a dressing!

One sexy salad dressing! Fav ingredient? CARROTS

Meanwhile, Make the Carrot Ginger dressing:

NOTE: Save in the refrigerator for up to one week in an airtight container).

Take grated carrots and place in a blender, add all other ingredients and pulverize the carrot combo. What I did was added a tad bit more tahini as needed to make it creamier, you may also want to add a little more oil or water. The dressing is a little globby, it’s not going to drizzle over your salad, I spooned it on top. I like this, but by all means change it up! Remove from blender and clean your mess up later. Set aside.

The beauty of just a shell.

Poach the egg:

Ya know what? Check this out and you’ll be a poaching expert in no time!

Love Cookin Canuk’s blog and Dara is a sweetheart.

Fun ingredient? Hearts of Palm

Little flower like bundles of goodness! ARTICHOKE

Assemble the Salad:

Choose a pretty salad bowl, and start with your greens, top with some asparagus spears (I cut mine into smaller pieces), mushrooms, tomatoes, add a few avocado slices, and everything else! Top with a poached egg and drizzle the salad dressing (or glop it) on top. A little crushed pepper, a little sriracha (CLICK here for another recipe and info on this spicy condiment)on top of that poached egg and that’s one heck of a salad!

Cooks Tips:

  • You can pretty much add anything you want to a salad as far as I’m concerned.
  • I was going to roast some beets and try adding one to the carrot dressing, maybe next time!
  • The dressing can be used to top a nice baked piece of Halibut or other mild white fish!
  • I forgot to add the nuts. Just a little more texture. Next time!

Other Recipes using some ingredients here!