Carrot Apple Orange Juice
Carrots contain the antioxidant beta carotene which turns into Vitamin A in our bodies. Vitamin A helps form and maintain healthy skin. Vitamin C stimulates the production of collagen in our skin. Together, this juice will have you glowing! Do not drink more than 1 serving a day. This drink also has a high sugar content so if you are diabetic, always consult your physician first.
The Fresh "Beet-It" Cure
Refreshing and full of heat it comes to the rescue. Great for sore throats, congestion, upset stomach and a welcome dose of energy.
The combination of fennel, celery and parsley can be helpful for water retention as they have a mild diuretic effect. Celery contains sodium and potassium and is good at replenishing lost minerals in the body after exercise or illness. Mint and fennel are good digestive aids. Parsley is a powerhouse vegetable, it’s is high in vitamin C and is considered an immune booster.
The tart green apple and freshly squeezed lemon juice is what makes this juice “lemonade,” as both offer a little sweetness and tartness to balance the flavor of the Juice.
"Pineapple Ginger" Wellness Shot
This spicy little mixture is made with fresh ginger, pineapple, lemon and fennel. It’s full of anti-inflammatory, stomach soothing and immune-boosting goodness that packs a punch. It’s great for when your digestion needs a little extra TLC.
“Coco Watermelon-Berri” Slush
Hydrating watermelon and coconut water meet up with tangy limes and sweet berries in this refreshing Island flavor thirst-quenching Slush.
Sparkling Pineapple Mint Juice
This sweet yet acidic taste of fresh pineapple combines perfectly with the fizzy bubbles of sparkling water. Add a touch of fresh mint and it becomes something uniquely refreshing.
2 large organic carrots tops trimmed
1 organic Granny Smith apple cut into quarters
1 Navel orange quartered and peeled
Special equipment: Juicer
Place the ingredients into the juicer according to the manufacturer's directions.
Drink or place in a tightly sealed glass container and refrigerate immediately. Keeps for about two days.
Rinse your fruits and veggies well, but don't worry about peeling skins as long as you are using organic. I do peel the skin and pits from citrus fruits because they contain really bitter oils.
I love using Granny Smith apples, but use what you like best. The Granny Smith has a nice tartness that is perfect in this.
Navel oranges are in season now and taste so sweet! I love them because they are so easy to peel and have no seeds.
1 medium beet, peeled and chopped
3 medium carrots, scrubbed and chopped
1 medium blood orange (or any juice orange), rind, pith and seeds removed
½ a lemon, rind, pith and seeds removed
2” piece/10g turmeric root
1” piece/10g fresh ginger
Pinch of cayenne pepper
Pinch of freshly ground black pepper
Pass all the ingredients except the cayenne pepper through a juicer ..
Stir in a pinch of cayenne pepper and a pinch of black pepper and serve immediately over ice.
1 small head of fennel or ½ a large one
2 stalks of celery
1 handful of mint
1 bunch flat leaf parsley
½ tart green apple like a granny smith
2 small lemons, peeled & remove seeds
(I prefer to use a hand juicer for lemons /no peeling or removing seeds necessary)
Put all ingredients through a juicer.
Stir, and drink immediately.
Gluten Free, Grain Free, Vegetarian, Vegan
¼ pineapple, peeled and cut into chunks
1 small or ½ a large fennel bulb, trimmed and cut into chunks
One 2-3 inch piece of fresh ginger, peeled
The juice of 1 lemon
1 Tablespoon apple cider vinegar
Put pineapple, fennel and ginger through a juicer. Add lemon juice and apple cider vinegar. Serve immediately.
10oz/286g seedless watermelon, rind removed and cubed
2oz raspberries, fresh or frozen
2oz strawberries, fresh or frozen
2oz cherries, fresh or frozen
2 Tablespoons freshly squeezed grapefruit juice
2 Tablespoons freshly squeezed lime juice
4oz/ 60ml coconut water, chilled
Optional: 2 teaspoons raw honey (for a non-vegan version) or a few drops of stevia
Combine all ingredients in a high-speed blender and blend until smooth. Strain mixture through a fine mesh strainer to remove seeds.
Pour strained mixture into ice-cream canister and churn until slushy or alternatively pour into ice cube trays and freeze for at least 3 hours or overnight. Let tray stand at room temperature for 10 minutes to thaw, then pulse the cubes in a high-speed adding extra coconut water to loosen as necessary.
1 fresh pineapple, peeled and chopped (save a few slices to garnish if desired)
1/4 cup (one small handful) fresh mint
A few teaspoons of honey or your sweetener or choice (optional)
1 liter bottle of sparkling water or club soda
Crushed ice, to serve
Place pineapple, mint and sweetener (if using) in a high speed blender or food processor. Process until smooth.
Pour into tall glasses, top with crushed ice. Add sparkling water or club soda to top.
Serve immediately garnish with mint or pineapple slices if desired.
Why Eat Watermelon?
Despite the popular belief that watermelon is just water and sugar; watermelon is a nutrient dense food. It provides high levels of vitamins, minerals, and antioxidants and just a small number of calories. Along with cantaloupe and honeydew, watermelons are a member of the botanical family Cucurbitaceae. There are five common types of watermelon: seeded, seedless, mini (also known as personal), yellow, and orange.
Vietnamese Rice Stick Noodle Small, 16 oz (3 Pack)
Spring Roll Rice Paper Wrapper
Organic Dark Roasted Creamy Peanut Butter
Agave The Raw Sweetener
Organic Soy Sauce
Organic Toasted Sesame Oil
Vietnamese Extra Virgin Fish Sauce
Organic Rice Vinegar
Vietnamese Chili Garlic Sauce
Optional: Chicken or Shrimp
Lemon Pepper Honey Fried Chicken
-1 whole chicken, cut into pieces
-1 tablespoon of Kosher salt
-1/2 tablespoon of fresh back pepper
-1 packet of Sazon seasoning
-1/2 tablespoon of granulated garlic powder
-the zest of 2 lemons
-6 to 8 cups of vegetable or canola oil
-1/2 cup of buttermilk
-3 cups of all purpose flour
-1 1/2 cups of cornstarch
-1/2 cup of honey
-the juice of 2 lemons
-1 lemon sliced
-fresh cracked black pepper
2 cups cooked rice 1 small potato peeled and cut in small pieces
1 cup mixed vegetables cut into very small pieces (green beans, bell pepper and carrot)
2 teaspoon ginger chopped
1/2 teaspoon red chili powder, adjust to taste
1-1/2 teaspoons salt 1 teaspoon cumin seeds 1 tablespoon cornstarch Oil to fry.
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2 boneless w/o skin chicken breast (1 lb) 2 tsp Soy sauce, 2 tsp Shaoxing wine (Chinese cooking wine)
2 tsp. Cornstarch 1/2 tsp Baking soda 1/8 tsp. Black pepper
2 Garlic cloves, Fresh ginger, 2 Green onions, 3 Tbs. Cooking oil (Such as peanut, canola, vegetable, sunflower or avocado)& Sesame seeds
Orange Sauce 1 Tbs. Hoisin sauce,1 Tbs. Sambal (Chili garlic sauce),1 Tbs Sugar 2 tsp Soy sauce Fresh juice of 1 orange
Red Bell peppers, Carrots Onions Eggplant, Baby Potatoes, Zucchini, Garlic, Olive Oil, Salt, Pepper, Cherry Tomatoes & Parsley
3 cups fresh mango
5 tbl spoons unflavored gelatin
1/4 cup water
14 oz sweetened condensed milk
2 cups heavy whipping cream
19 vanilla Lady Fingers
For Raspberry Gelee: 1 cup Fresh/Frozen raspberries, 3 tbsp Granulated Sugar, 1 tsp Unflavored Gelatin, 1 tbsp Cold water
For Mango Mouse: ¾ cup Mango puree (2-3 mangos). 3 tbsp Granulated sugar, 1.5 tsp Unflavored Gelatin, 2 tbsp Cold water, 1 cup Whipping Cream, Vanilla Sponge Cake, ½ Chopped Mango
For Garnish: 1.7 oz Compound white Chocolate, 14–16 Fresh Raspberry ,1 tbsp Powdered Sugar, 14–16 Sugar Pearls.
Note: wax paper, paper towel roll, piping bag,
1- 1 1/2 cups olive oil
6 scallions bunch of parsley (about 1 cup) bunch of thyme (about 25-30 sprigs)
15-20 cloves garlic
8 small bell peppers (traditionally Pimento peppers would be used)
15-20 leaves of shado beni
2 air-tight jars
To learn more about Chris De La Rosa, you can visit http://www.ChrisDeLaRosa.com
For the Sauce 2 Tbsp toban dang (Chinese Chili Bean Sauce)
2 Tbsp oyster sauce
1 tsp sugar
1 Tbsp cooking oil (only if you are using center cut bacon) 6 slices of thick center cut or 4 slices of thick cut bacon, cut into bite sizes
3 cloves garlic,
1/4 of small onion chopped
1 lb long beans, cut into 2-inches long (You can substitute to green beans)
1/4 cup chicken stock
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