10 Slimming Nordic Vegetarian Diet Recipes


The old concept of a meal always having to consist of ‘meat and two veg’ is now well and truly buried and there is no nutritional requirement for us to eat meat or fish every day, as most of us actually get too much protein. For a healthy, balanced diet it is a good idea to have at least two vegetarian meals during the week, as they are full of fibre and all sorts of nutritional goodies. There are many days during the week where I prepare a nice big salad, a vegetarian stew or pasta with vegetables. The important thing is that it has to be gastronomically interesting; it has to contain lots of flavours and texture. So use your imagination and experiment with all the wonderful array of vegetables, herbs and spices.

10 Slimming Nordic Vegetarian Diet Recipes



1. Mashed potato with a mixed vegetable topping


This mash with sautéed leeks, celery, beetroot and walnuts is actually quite easy to prepare and makes a very tasty vegetarian dinner. It is one of my winter favourites.

Mashed potato with a mixed vegetable topping

  • 400g celeriac, peeled and cut into cubes
  • 400g potatoes, peeled and cut into large cubes
  • 2 garlic cloves, chopped
  • 1 tsp whole peppercorns
  • 1 tbsp sea salt flakes
  • 2 bay leaves
  • 2 tbsp olive oil
mixed vegetable topping

  • 1 tbsp rapeseed oil
  • 1 garlic clove, chopped
  • 200g raw beetroot, peeled and cut into very small cubes
  • 2 celery stalks, finely chopped
  • 2 leeks, finely chopped
  • 50g walnuts, chopped
  • salt and freshly ground pepper

To a large pot add the celeriac, potatoes, garlic, peppercorns, salt and bay leaves. Cover generously with water, bring to the boil and then let simmer for 30 minutes.

While the vegetables are cooking, prepare the topping: heat the oil in a sauté pan, add the garlic and beetroot and cook gently for 5 minutes. Add the rest of the vegetables and the walnuts. Continue cooking for 5 minutes more. Season to taste with salt and pepper. Keep the sauce warm.

Drain the vegetables and place in a big bowl, discarding the bay leaves. Add the rapeseed or olive oil and mash, mixing everything well together. Season to taste with salt and pepper.

Serve the mash in a bowl, topped with the mixed vegetables.

SERVES 4


2. Spelt pasta with spring onions, asparagus, dill and peas



If you don’t have much time to cook every day, it is a very healthy and easy solution to prepare pasta dishes with lots of vegetables and serve them with a green salad. I also believe that it is a myth that we should not have pasta for dietary reasons. Of course we shouldn’t eat pasta portions the size of Mount Everest, but dishes with 75–100g of pasta per person are fine. Remember that the planet’s population grew to over 6 billion people mainly on wheat and rice. Pasta also contains protein and the level of protein is even higher in spelt pasta.

Vegetarian Diet Recipes - Spelt pasta with spring onions, asparagus, dill and peas


  • 1 bunch of asparagus
  • 400g spelt pasta
  • salt and freshly ground pepper
  • 2 tbsp olive oil
  • 2 garlic cloves, chopped
  • 3 spring onions, cut into pieces
  • 200g peas, shelled weight
  • 4 tbsp chopped dill


Break off and discard the lowest third of the asparagus where it snaps naturally and cut the remaining stalk in half lengthwise.

Cook the pasta in salted boiling water, not stirring for the first 3 minutes as spelt pasta breaks easily, until al dente, about 8–10 minutes.

While the pasta is cooking, heat the olive oil in a sauté pan and add the garlic, asparagus, spring onions and peas. Cook gently for 5 minutes over a medium heat. Take care that the garlic does not burn.

Drain the cooked pasta; mix with the vegetables and season to taste with salt and pepper.

Serve right away, scattered with the dill.


SERVES 4

TIP Here in the Nordic countries, we also eat our pasta with Parmesan or Grana Padano. I really love my vegetable pasta with a scattering of nice cheese on top. I really believe we should nurture inspirations we have received from other food cultures and I will never give up what I have learned from my European neighbours. We cannot – and should not – roll back time.


RELATED: Lose 10 Pounds in 30 Days Diet - Healthy Lunch Ideas


3. Barley-otto


Grains can be eaten in many ways; this is lovely comfort food, very tasty and very filling. It is also a great way to use up leftover vegetables, as all vegetables can be used.

Vegetarian Diet Recipes - Barley-otto


  • 1 small butternut squash
  • 3 tbsp olive oil
  • 250g pearl barley
  • 200g mushrooms
  • 300g tomatoes
  • 4 garlic cloves, finely chopped
  • 1 shallot, finely chopped
  • 1 sprig of sage
  • 2 sprigs of rosemary
  • 1 bay leaf
  • juice of 1 lemon
  • 40g butter
  • salt and freshly ground pepper

Preheat the oven to 180°C/gas mark 4.

Peel the butternut squash and cut the flesh into 1cm cubes. Place in a roasting tin and mix with 1 tbsp of the olive oil, and some salt and pepper. Bake in the oven for 10 minutes.

Meanwhile, rinse the barley in cold water until the water runs clear. Boil in plenty of salted water for 20–25 minutes or until tender. Drain and set aside.

Chop the mushrooms and tomatoes into chunks. Add the rest of the olive oil in a big sauté pan and sauté the garlic, shallot, sage, rosemary and bay leaf for 3–4 minutes. Add the mushrooms and tomatoes and sauté for 5 minutes.

Add the boiled barley, baked butternut squash, lemon juice, butter, and some salt and pepper. Stir and let it simmer for 5 minutes.

Serve with a green salad.

SERVES 4



4. Rye pasta with kale and garlic


Nowadays, rye or spelt pasta can be very good quality. With kale, it makes a simple dish that is perfect during the week. As an additional bonus, it only takes 20 minutes to cook for dinner.

Vegetarian Diet Recipes - Rye pasta with kale and garlic


  • 400g rye pasta 
  • salt and freshly ground pepper 
  • 500g fresh kale 
  • 2 tbsp olive oil 
  • 2 garlic cloves, finely chopped 
  • 1 shallot, finely chopped 
  • 1 fresh green chilli, finely chopped 
  • side salad, to serve 

Cook the pasta in salted boiling water, not stirring for the first 3 minutes as rye pasta breaks easily, until al dente, about 8–10 minutes.

Cut off and discard the tough stalks from the kale, roughly chop the leaves and rinse well.

Heat the olive oil in a sauté pan, add the garlic, shallot and chilli, and cook gently for 2 minutes.

Add the kale and continue to cook for 5 minutes. Season to taste with salt and pepper.

Drain the cooked pasta and mix the kale mixture into it. Serve right away with a side salad.

SERVES 4

TIP In summer, replace the kale with broccoli.

5. Beetroot ‘burgers’ with barley salad



Beetroot is in season from May to November, but tends to be smaller in the spring, and the autumn harvest keeps well through the winter. A good rule is to go for the smaller ones for tenderness, especially if planning to use them raw in salads, and avoid very large ones, which may have a woody core. Try to get them with their leaves, which are also highly nutritious.

Vegetarian Diet Recipes - Beetroot ‘burgers’ with barley salad


beetroot burgers

  • 250g raw red beetroot, grated 
  • 250g raw yellow beetroot, grated 
  • 100ml oatmeal 
  • 3 eggs 
  • 1 shallot, very finely chopped 
  • 4 tbsp finely chopped dill 
  • 2 tbsp finely chopped thyme 
  • 2 tbsp finely chopped parsley 
  • salt and freshly ground pepper 
  • 1 tbsp rapeseed oil, for frying 

barley salad
  • 200g barley 
  • 1 celery stalk, finely chopped 
  • a big bunch of flat-leaf parsley 
  • 1 tbsp extra virgin rapeseed oil or olive oil 
  • 2 tbsp red wine vinegar 

Mix the ingredients for the burgers well in a bowl, and allow to rest in the refrigerator for 1 hour.

Prepare the barley for the salad: boil it in water with a little salt for 30 minutes. Drain and allow to cool down. Set aside.

Preheat the oven to 180°C/gas mark 4. Form flat cakes of the burger mixture with your hands. Heat the oil in a frying pan and fry the cakes until golden on both sides. Transfer them to an ovenproof dish and put in the oven for 20 minutes.

Make the salad: mix the barley with the celery, parsley, oil and red wine vinegar. Season to taste with salt and pepper.

Serve the beetroot cakes with the barley salad. It is also a great idea to serve the horseradish dressing on Fried herring with beetrootand horseradish sauce with this dish.

SERVES 4

TIP The burgers can be made the day before and reheated.


6. Rye pizza with potato, or courgette and tomato topping


Nordic pizza for me is like regular pizza, but just with some wholegrain rye or spelt flour added to the base. Choose either the potato topping or the courgette and tomato topping to make 2 pizzas – enough for 4 people.

Rye pizza with potato, or courgette and tomato topping

  • 25g yeast 
  • 300ml lukewarm water 
  • 300g wholegrain stoneground rye flour 
  • 150g Italian tipo 00 flour or plain flour 
  • 1 tsp salt 
  • 1½ tbsp olive oil 

potato topping
  • 800g potatoes, cut into very thin slices 
  • 5 sprigs of rosemary, stems removed 
  • salt and freshly ground pepper 

courgette and tomato topping
  • 2 courgettes, each about 250g, sliced 
  • 500g small plum tomatoes, halved 
  • 300g ricotta 
  • salt and freshly ground pepper 

Dissolve the yeast in the water in a big mixing bowl, then add both flours and the salt. Mix to a dough, then knead well until smooth. Cover the bowl with a towel and leave to rise for 2 hours at room temperature.

Preheat the oven to 220ºC/gas mark 7.

Roll the dough out to 2 very thin, large squares, each about 35cm. Place on a lightly oiled baking tray, then brush the tops with olive oil.

To make the potato topping, place the potato slices evenly over the pizza dough, brush again with olive oil, scatter the rosemary on the top of the potato and sprinkle with salt and pepper.

To make the courgette and tomato topping, space the courgette slices and tomato halves evenly out on the dough, then spread out the ricotta. Sprinkle with salt and pepper.

Bake the pizzas for 20–25 minutes. Serve with a green salad.

MAKES 2 (35CM) PIZZAS (SERVES 4)



7. Vegetable biksemad with poached egg


This is my version of ‘biksemad’, a traditional dish normally made using leftover meat and potatoes with onion and Worcestershire sauce. It is usually served with eggs fried sunny side up and tomato ketchup. I developed this recipe when I was a vegetarian for some years. Enjoy my biksemad; it is the best healthy hangover food in the world!

Vegetable biksemad with poached egg - Nordic Vegetarian Diet Recipes


  • 2 tbsp olive oil 
  • 1 onion, chopped 
  • 200g peeled, cooked beetroot, cut into cubes 
  • 600g cold, boiled potatoes, cut into cubes 
  • 2 carrots, cut into cubes 
  • 2 celery stalks, roughly chopped 
  • salt and freshly ground pepper 
  • 4 large eggs (as fresh as possible) 
  • about 6 tbsp vinegar 
  • 4 tbsp finely chopped chives, to serve 

Heat the oil in a frying pan, then add the onion and beetroot. Cook gently over a medium heat for 5 minutes, then add the potatoes and carrots and continue cooking for 10 more minutes. Lastly add the celery with some salt and pepper, and cook for 5 minutes more, stirring often so the vegetables do not stick to the pan.

Poach the eggs just before serving: use a sauté pan deep enough to hold 7–8cm of water and big enough to accommodate all 4 eggs at once. Add the vinegar (3 tablespoons per litre of water) to the water and bring to the boil. Break each egg into a heatproof cup and carefully lower it into the water. Lower the heat and simmer for 4 minutes. Remove the eggs with a slotted spoon and serve on top of the biksemad, sprinkled with chives.

SERVES 4

TIP If you like Worcestershire sauce, add a couple of spoonfuls to the mix and serve with organic ketchup.



8. Swiss chard and skyr tart


The chard can easily be replaced with broccoli, a very healthy vegetable – and we have grown to think of it as our own here in the North. My great uncle grew broccoli in his garden and he called it asparagus cabbage.


Swiss chard and skyr tart - Nordic Vegetarian Diet Recipes


pastry
  • 75g plain flour 
  • 175g wholegrain stoneground rye flour 
  • 1 tsp sea salt flakes 
  • 75g butter 
  • 125g skyr or quark 
  • butter for greasing the pie dish 

filling
  • 500g Swiss chard 
  • 2 tbsp olive oil 
  • 4 spring onions, sliced 
  • 5 eggs 
  • 150g skyr or quark 
  • 200g cottage cheese 
  • 1 tbsp fresh thyme leaves 
  • 1 tsp sea salt flakes 
  • freshly ground pepper 

First make the pastry: mix the flours and the salt together in a large bowl, then crumble the butter in with your hands. Mix in the skyr or quark and bring together as a dough. Knead the dough with your hands. If you have a food processor, place all the ingredients in it and blend until it becomes smooth dough.

Roll out the dough on a floured surface and butter a 28cm pie dish. Line the dish with the pastry and leave in the refrigerator to rest for 30 minutes

Preheat the oven to 180ºC/gas mark 4.

Cover the dough with baking paper and add some dried beans or rice. Bake blind in the oven for 20 minutes.

While the pastry is baking, rinse the chard well and cut it into pieces. Heat 1 tbsp oil in a pan and sauté the chard for 5 minutes. Drain in a colander. Using the same pan, add the remaining oil and sauté the spring onions for 2–3 minutes over a medium heat. Add the chard and thyme, mix well and remove from the heat.

Beat the eggs in a large bowl, add the skyr or quark, cottage cheese, salt and pepper, then the chard mixture. Remove the beans or rice and the paper from the tart base. Pour the egg mix into the blind baked pastry case and bake again in the oven for 30 minutes.

Serve warm with a green salad.

SERVES 4



9. Leek and goat feta tart on rye pastry


The tart revolution started in the 1970s, and I believe it was partly started in Denmark by the vegetarian restaurant chain Cranks, which opened a café in the centre of Copenhagen. I loved their savoury tarts with all kinds of vegetables. I still cook a lot of tarts, but I make a dough using quark and rye flour and I also use a low-fat dairy product instead of cream.

Leek and goat feta tart on rye pastry - Nordic Vegetarian Diet Recipes


pastry
  • 75g plain flour 
  • 175 wholegrain stoneground rye flour 
  • 1 tsp salt flakes 
  • 75g butter 
  • 125g skyr or quark 
  • butter for greasing the pie dish 

filling
  • 500g leeks, cut into slices 
  • 2 tbsp olive oil 
  • 2 garlic cloves, finely chopped 
  • 1 tbsp finely chopped tarragon 
  • 1 tsp salt flakes 
  • 5 eggs 
  • 150g skyr or quark 
  • 150g goat feta cheese 
  • salt and freshly ground pepper 

First make the pastry: mix the flours and the salt together into a bowl, then crumble the butter in with your hands. Mix in the skyr or quark and bring together as a dough. Knead the dough with your hands. If you have a food processor, place all the ingredients in it and blend until it becomes smooth dough. If the dough does not come together, add a little water.

Roll out the dough on a floured surface and butter a 28cm pie dish. Line the dish with the pastry and leave in the refrigerator to rest for 30 minutes.

Preheat the oven to 180ºC/gas mark 4.

Cover the dough with baking paper and add some dried beans or rice. Bake blind in the oven for 20 minutes.

While the pastry is baking, rinse the leeks well. Heat 1 tbsp oil in a pan and sauté the leeks for about 5 minutes. Drain in a colander. Using the same pan, add the remaining oil and sauté the garlic and tarragon for a few minutes, then mix in the leeks and remove the pan from the heat.

Beat the eggs in a mixing bowl and add the skyr or quark and goat cheese, then mix in the leek mixture. Remove the beans or rice and the paper from the tart base. Pour the mixture into the blind baked pastry case and bake again in the oven for 30 minutes.

Serve warm with a green salad.

SERVES 4

TIP A slice of this tart makes a perfect lunch to take to work. One of the best ways to rinse leeks is first to cut them in slices and then put them in a bowl of cold water and leave for 5 minutes. Lift out of the water so the grit stays at the bottom of the bowl. Sometimes you need to do this twice.



10. Cauliflower gratin


Since my childhood, this has been one of my all-time favourites. We often had meat-free days, mostly because meat was expensive. I have changed it a bit now and made it lighter, without the heavy white sauce. This is perfect for dinner, and you can serve it with one of the grain salads on Salads with grains.

Cauliflower gratin - Nordic Vegetarian Diet Recipes


  • 1 head of cauliflower, about 600g, cut into chunks 
  • 1 red onion, sliced 
  • 1 tbsp olive oil 
  • 1 tsp butter 
  • 2–3 tbsp breadcrumbs 
  • 4 eggs 
  • 200g skyr or quark 
  • 100g cottage cheese 
  • 1 tsp ground nutmeg 
  • salt and freshly ground pepper 

Steam the cauliflower in salted water for about 5 minutes. Remove from the water right away and leave to cool.

Preheat the oven to 200ºC/gas mark 6.

Fry the red onion in the olive oil until golden at the edges.

Grease 4 small ramekins, or 1 big ovenproof dish, with the butter and sprinkle with breadcrumbs.

Separate the eggs. Mix the yolks with the skyr or quark, cottage cheese and nutmeg. Fold into the cauliflower in a big mixing bowl, then add the red onions and season with salt and pepper. Whisk the egg whites lightly and fold into the cauliflower mixture.

Spoon the cauliflower mixture into the prepared ramekins or dish and bake for about 30 minutes.

SERVES 4


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Lose 10 Pounds in 30 Days Diet - Healthy Lunch Ideas


Ensuring you get a healthy lunch can be a challenge, because we often rely on what other people have cooked for us, or on what we can buy. If you don’t have a proper canteen, your lunch needs planning, either with regard to buying lunch or taking the time to make lunch in advance. Bring a small army of raw vegetables, left over from your dinner, or a sandwich on healthy bread like rye bread. If you buy grab-and–go dishes, focus on salads, as soups are often very rich and contain too much salt. Check the label or ask about the ingredients. I know what you are thinking: ‘I don’t have time for that!’ But if you do not have time to take care of yourself and your health, you need to start to make changes.

Lose 10 Pounds in 30 Days Diet - Healthy Lunch Ideas


Baked fish and parsley pesto sandwich


This is just a simple but good sandwich for lunch. The shower bun dough is very suitable to make into big flat sandwich bread for this sandwich. Parsley is a rather overlooked healthy food, rich in lots of nutrients.

Baked fish and parsley pesto sandwich


400g skinless fish fillets
salt and freshly ground pepper
2 spelt or rye buns
100g fresh salad leaves
2 tomatoes, sliced

Parsley pesto
1 large bunch of parsley
30g almonds (with their skins)
1 small garlic clove, chopped
3 tbsp freshly grated Parmesan cheese
3 tbsp grapeseed oil
juice from 1 lemon
salt and freshly ground pepper

Preheat the oven to 200ºC/gas mark 6.

Start by making the pesto: put all the ingredients except the lemon juice, salt and pepper in a blender, and blend to a smooth paste. Season to taste with lemon juice, and some salt and pepper.

Place the fish fillets in an ovenproof dish, sprinkle with salt and pepper and bake in the oven for 10 minutes.

Cut the buns in half and spread some pesto on both halves of each, then place some salad on that, then the baked fish and then the tomatoes.
Serve with the fish either warm or cold.

SERVES 2
TIP Save the rest of the pesto for a salad, or serve it with a piece of grilled fish or chicken breast.


Stinging nettle soup


Stinging nettle soup should be made in May, when the stinging nettle has a lot of top leaves. Pick only the 4 or 5 top shoots. Nettle leaves are also good in scrambled eggs and frittatas – just blanch the leaves before use.

Healthy Lunch Ideas - Stinging nettle soup recipe


1 yellow onion
1 tbsp olive oil
1.3 litres organic vegetable bouillon
¼ tsp ground nutmeg
200g stinging nettles (see recipe introduction)
salt and freshly ground pepper
a few sprigs of watercress, to serve
4 organic eggs, to serve

Garlic croutons
2 slices of rye or spelt bread, cut into cubes
1 tbsp olive oil
1 garlic clove, finely chopped
salt and freshly ground pepper

First make the croutons: preheat the oven to 180ºC/gas mark 4. Mix the bread cubes with the oil and garlic, salt and pepper, and bake in the oven for 10 minutes.
In a large pan, sauté the onion in the oil for 5 minutes without allowing it to burn or colour too much. Add the vegetable bouillon and nutmeg, bring to the boil and add the nettle leaves. Leave to simmer for 20 minutes.

Using a hand blender, blend the soup, then season with salt and pepper.

Bring some water to the boil in a small pan. When the water is boiling, place the eggs in the water, turn down the heat and let simmer for 7 minutes, remove from the heat and place under cold water for 30 seconds. Take out and shell right away.

Serve the soup with the boiled eggs cut across in half and the croutons and watercress scattered on top.

SERVES 4

STINGING NETTLES are an old medicinal herb and their stems have been used for weaving textiles since at least the Bronze Age. It grows everywhere in the countryside where the soil contains a certain level of nitrogen. Cooking or drying completely neutralizes the plant’s toxic components. It must be picked in spring and early summer before flowering.




Cold cucumber soup


On a very hot summer’s day, when you don’t really have a big appetite, serve this clear, fresh, tasty soup.

Healthy Lunch Ideas - Cold cucumber soup recipe


600g cucumbers
1 Galia melon, about 400g
500ml yoghurt
2 tbsp chopped mint
juice of 2 limes
50g watercress
salt and freshly ground pepper
to serve
watercress

Spelt Bread (Spelt bread / Rhubarb and strawberry jam)
Peel the cucumbers and then halve, deseed and dice them; you should end up with about 500g. Peel the melon, deseed it and cut it into cubes. Put all the ingredients in a blender and blend until smooth. Season to taste with salt and pepper.

Serve cold, garnished with watercress and alongside some spelt bread.

SERVES 4

Mussel soup with potatoes and leeks


New England clam chowder is a wonderful tasting soup. Here is my Nordic version, which has a great flavour and a lighter texture.

Healthy Lunch Ideas - Mussel soup with potatoes and leeks recipe


1kg mussels
1 tbsp rapeseed oil
1 onion, finely chopped
2 garlic cloves, chopped
3 leeks, cut into slices
1 tbsp tarragon leaves
salt and freshly ground pepper
4 large potatoes, peeled and diced

Country Bread, to serve

Scrub the mussels thoroughly and tug out any beards that may be hanging from the shells. Discard broken or open mussels or those that refuse to close when tapped. Rinse the mussels in water a couple of times.

Heat the oil in a big saucepan. Add the onion, garlic and leeks, and cook for 3 minutes. Add the mussels with the tarragon, 1 litre of water, and salt and pepper. Bring to a simmer and let simmer for 15 minutes.

Take out the mussels with a slotted spoon. Remove the mussels from the shells and discard the shells. Take out 200ml of the soup and place in another saucepan. Add 2 of the diced potatoes to that and let it simmer for 15 minutes.

To the large pot with the soup add the shelled mussels with the juice and the leeks etc. that came out with mussels. Add the rest of the potatoes and let simmer for 15 minutes.

Blend the potato soup in the small pan with a hand blender until it is a smooth, heavy soup, then add it back to the main soup and heat it up. Season to taste with salt and pepper.

Serve the soup very hot with Trine’s Country Bread.

SERVES 4 


Leek soup with rye croutons


This nourishing soup is easy to make and very inexpensive. I believe that eating vegetable soup for the evening meal once a week is a good way to organize your diet, giving you a day without meat, a day where you save money and a day when your supper is healthy and fibre-intensive.

Healthy Lunch Ideas - Leek soup with rye croutons recipe


2 tbsp olive oil
2 shallots, diced
3 garlic cloves, chopped
2 tsp ground cardamom
1 tbsp ground coriander
500g leeks, well rinsed and cut into slices
3 bay leaves
1.5 litre organic vegetable bouillon
salt and freshly ground pepper

to serve
4 slices of rye or spelt bread, cut into cubes, to serve
20g butter

Add the oil to a large pot, then add the shallot, garlic, cardamom and coriander, and cook gently for 2–3 minutes. Stir in the leeks and bay leaves. Add the bouillon and bring to the boil. Turn down the heat and let simmer for 10 minutes. Season to taste with salt and freshly ground pepper.
Toast the bread cubes in a pan with the butter until golden brown, tossing them frequently and being careful not to let them burn.

Serve the soup very hot, scattered with the croutons.

SERVES 4

TIP This is a very easy vegetable soup, and can be used with different vegetables; if you add potatoes and root vegetables, use 1kg peeled weight and then blend it when cooked and season to taste. 



Cauliflower soup spiced with green chilli and served with prawns


People either love cauliflower or can’t stand its funny, earthy taste. I love it and eat it raw, in a soup or in curries. My grandmother would boil it for a long time, then serve it whole with shrimps around it and a white sauce on the side. This is my modern version of that recipe.

Cauliflower soup spiced with green chilli and served with prawns recipe


1 large cauliflower
1 green chilli, deseeded and chopped
5 spring onions, chopped
2 baking potatoes, peeled and cut into cubes
2 tsp salt and freshly ground pepper

to serve
400g shelled, cooked, extra-large cold-water prawns
watercress
spelt bread

Cut the cauliflower with the stalk into large pieces. Place all the ingredients in a large saucepan with 1.5 litres of water. Cover with a lid and bring to the boil. Reduce the heat and let it simmer for 20 minutes.

With a hand blender, blend to a smooth soup and then reheat. Season to taste with salt and pepper.
Arrange the prawns on 4 wooden skewers and serve them on top of the soup. Garnish with watercress sprigs and serve with spelt bread.

SERVES 4
TIP This soup can also be made with broccoli.

RELATED: Lose Up To 10 Pounds in 7 Days With The Cabbage Soup Diet Plan

22 Skinny Juices Recipes for Weight Loss Cleanse


Fruits, vegetables, greens, and herbs are going to be the foundation of your juice. While it might be tempting to juice using more fruit than veggies, it’s actually better to juice mostly vegetables, especially if weight loss is your goal. Juice containing too much sugar from fruit can take away from the health benefits of juicing, lessen the effects of detoxification, and prevent weight loss. Most of my recipes use either one or two fruits, so you’re going to be fine if you stick with the recipes found here.

22 Skinny Juices Recipes for Weight Loss Cleanse



However, if you’re finding it difficult at first, add a little more fruit. It’s more important to me that you love juicing, so if fruit is vital to your enjoying your juice, then adjust the recipes accordingly.

Given all the versatility you get with juicing, there are still some parts of fruits and vegetables that you shouldn’t juice. It might be due to water content or consistency, or just for safety reasons. Let’s take a closer look at which produce makes great juice and which does not!

Can I Juice That?

A common question you’ll hear in my house is “Can I juice that?” I love experimenting with a different vegetable blend and creating a new favorite juice. For me, most of the produce I eat cooked can also be juiced. This may not be the case in your house, as it really depends on your diet. Most produce that has a high water content can be juiced. I would not juice bananas, avocado, or eggplant, for example.

A good rule of thumb is that if you can eat it cooked, you can probably juice it with a few notable exceptions.

Seeds and Pits

The seeds in lemons, limes, grapes and some melons may be run through the juicer, but not the large pits from plums, apricots or peaches. Apples should always be cored before juicing as the seeds can be toxic and should not be juiced.

Skin and Peels

If you’re not using organic produce, then you should remove the skin and peels to reduce your exposure to pesticide residue. With organic produce you have a little more flexibility, but most fruits and vegetables (especially apples and cucumbers) have tons of nutrition in the peels! Oftentimes it comes down to personal preference.

Juice the following fruits and vegetables with the skin and peel ON:

  • Apples
  • Beets
  • Carrots
  • Cucumbers
  • Ginger
  • Grapes
  • Honeydew (skin may be too hard for some juicers)
  • Jicama
  • Kiwi (you can also peel these)
  • Lemon and lime (you can also peel these down to the white pith)
  • Mangos
  • Nectarines
  • Parsnips
  • Peaches
  • Pears
  • Plums
  • Sweet potatoes
  • Zucchini

Juice these with the peels OFF:


  • Cantaloupe
  • Grapefruit
  • Oranges
  • Pineapple
  • Pomegranate arils
  • Watermelon




And now the very short list of what you just shouldn’t juice, whether due to consistency, water content, or safety:


  • Avocados
  • Bananas
  • Carrot greens and rhubarb greens (can be toxic)
  • Eggplant

Let’s Juice - The Recipes


When using the recipes that follow, refer to the list above to determine what to peel and what not to peel. My recipes assume you are not peeling lemons, limes, or ginger, but feel free to do so if you prefer. Items that should be peeled before juicing are noted. All of the recipes make one to two servings, depending on your appetite!


Moji-cama

This mojito-inspired juice is my favorite treat on a warm summer day. Jicama and cucumber are both high in water and low in calories and sugar, making this juice a perfect complement to eating light.

INGREDIENTS
  • 1 jicama, sliced
  • 1 cucumber
  • 3–5 collard leaves
  • 1 handful mint
  • ½ lime
Juice.

NUTRITIONAL INFORMATION
Calories: 90, Fat: 1g, Saturated Fat: 0g, Cholesterol: 0mg, Fiber: 3g, Protein: 5g, Carbohydrate: 35g, Sugar: 8g, Sodium: 29mg

SUPER NUTRIENTS
Vitamin C: 82%, Vitamin K: 122%


Tickled Pink

Tickled Pink - Grapefruit Juice Recipe


Get a blast of immune-boosting vitamin C and beta-carotene in this tasty pink drink.

INGREDIENTS
  • 1 pink grapefruit
  • 4 carrots
  • 1-inch piece ginger
  • ½ lemon
Juice.

NUTRITIONAL INFORMATION
Calories: 79, Fat: 1g, Saturated Fat: 0g, Cholesterol: 0mg, Fiber: 1g, Protein: 2g, Carbohydrate: 24g, Sugar: 12g, Sodium: 99mg

SUPER NUTRIENT
Vitamin A: 133%


O2 Builder

O2 Builder - Beet Juice Recipe


Beets are the star in this ruby-red juice rich in antioxidants and naturally occurring nitrates. Nitrates help improve blood flow throughout the body and increase nitric oxide, which increases oxygen flow to your cells and lowers blood pressure. Try this delicious tonic before your morning workout for a boost of oxygen.

INGREDIENTS
  • 2 beets
  • 1 carrot
  • 1 cup strawberries
  • 1 apple, cored
Juice.

NUTRITIONAL INFORMATION
Calories: 99, Fat: 1g, Saturated Fat: 0g, Cholesterol: 0mg, Fiber: 1g, Protein: 3g, Carbohydrate: 32g, Sugar: 16g, Sodium: 139mg



Kiwi Kooler

This low-sugar drink is juice full of vitamin C, beta-carotene, and other immune-boosting compounds. Get your juice on for very little calories with this tasty treat!

INGREDIENTS
  • 1 kiwi
  • 1 cucumber
  • 1 cup strawberries
  • ½ lime
  • 1 handful mint, plus more for garnish
Juice. Garnish with mint leaves.

NUTRITIONAL INFORMATION
Calories: 86, Fat: 2g, Saturated Fat: 0g, Cholesterol: 0mg, Fiber: 1g, Protein: 3g, Carbohydrate: 27g, Sugar: 14g, Sodium: 106mg

SUPER NUTRIENT
Vitamin C: 137%

Red Fresca

This is a natural energy drink! It has tons of antioxidant and anti-aging properties and the chia seeds pack an additional nutritious punch. They are a great source of fiber, protein, and essential omega-3 fats that will help keep you full!

INGREDIENTS
  • 1 lemon
  • 1 red apple, cored
  • 1 red bell pepper
  • 2–3 tablespoons chia seeds
Juice lemon, apple, and bell pepper. Stir in chia seeds. Let sit for a few minutes to thicken. Stir before drinking.

NUTRITIONAL INFORMATION
Calories: 133, Fat: 6g, Saturated Fat: 1g, Cholesterol: 0mg, Fiber: 2g, Protein: 4g, Carbohydrate: 30g, Sugar: 15g, Sodium: 6mg

SUPER NUTRIENT
Vitamin C: 147%



Green Machine

This low-calorie green juice is simple, yet satisfying. Great for a midmorning pick-me-up!

INGREDIENTS
  • 3 Swiss chard leaves
  • 3 celery stalks
  • 1 cucumber
  • 1 apple, cored
  • 1 lime
Juice.

NUTRITIONAL INFORMATION
Calories: 99, Fat: 1g, Saturated Fat: 0g, Cholesterol: 0mg, Fiber: 1g, Protein: 4g, Carbohydrate: 32g, Sugar: 17g, Sodium: 249mg

SUPER NUTRIENT
Vitamin K: 737%


Baby, I’m Amazed

This spicy green juice—with a little help from cayenne pepper—will get your metabolism humming!

INGREDIENTS
  • 1 handful watercress
  • 2 celery stalks
  • 1 kiwi
  • ½ grapefruit
  • 1-inch piece ginger
  • 1 lemon
  • Dash cayenne pepper
Juice.

NUTRITIONAL INFORMATION
Calories: 58, Fat: 1g, Saturated Fat: 0g, Cholesterol: 0mg, Fiber: 1g, Protein: 2g, Carbohydrate: 18g, Sugar: 9g, Sodium: 28mg



Mint Extravaganza

Mint Extravaganza - Watermelon Mint Juice Recipe


This minty, low-calorie juice has just the right amount of sweet to satisfy any sugar cravings!

INGREDIENTS
  • 1 large handful mint
  • 2 cups chopped watermelon (peeled and seeded)
  • 5–6 kale leaves
  • 1 handful parsley
Juice.

NUTRITIONAL INFORMATION
Calories: 128, Fat: 2g, Saturated Fat: 0g, Cholesterol: 0mg, Fiber: 2g, Protein: 7g, Carbohydrate: 29g, Sugar: 13g, Sodium: 64mg

SUPER NUTRIENTS
Vitamin C: 224%, Vitamin K: 1102%, Copper: 219%, Iron: 51%



Natural Born Pain Killer


Natural Born Pain Killer - Celery stalks Pineapple Juice Recipe

This turmeric-spiked juice is a natural pain killer! Loaded with antioxidants and anti-inflammatory properties, it will ease the pain of that intense workout and provide a natural energy boost, too!

INGREDIENTS
  • 3 celery stalks
  • 1 cucumber
  • 1 cup chopped pineapple
  • 1 handful spinach
  • 1-inch piece ginger
  • 1-inch piece turmeric root, or a pinch turmeric powder
Juice. If using powdered turmeric, stir in.

NUTRITIONAL INFORMATION
Calories: 106, Fat: 1g, Saturated Fat: 0g, Cholesterol: 0mg, Fiber: 2g, Protein: 3g, Carbohydrate: 59g, Sugar: 18g, Sodium: 172mg



Got Broccoli?

Broccoli cucumber Lemon Juice Recipe


Broccoli is the new milk. Loaded with vitamin C and just as much calcium per ounce as milk, this juice is good for your bones and your waistline.

INGREDIENTS
  • 1 large head broccoli
  • 1 cucumber
  • 1 head romaine lettuce
  • 1 red bell pepper
  • ½ lemon
Juice.

NUTRITIONAL INFORMATION
Calories: 95, Fat: 2g, Saturated Fat: 0g, Cholesterol: 0mg, Fiber: 2g, Protein: 9g, Carbohydrate: 30g, Sugar: 12g, Sodium: 54mg

SUPER NUTRIENTS
Vitamin A: 224%, Vitamin C: 150%, Vitamin K: 438%, Calcium: 40%, Folate: 165%, Iron: 68%



Cucumber Cooler

Cucumber Cooler - Watermelon Cucumber Juice Recipe


The popular duo of watermelon and cucumber is perfect for rehydrating on a hot summer day. High in water and electrolytes, this juice balances the fluid levels in your body and keeps you cool . . . as a cucumber.

INGREDIENTS
  • 2 cups chopped watermelon (peeled and seeded)
  • 1 large cucumber
  • 1 handful mint leaves
  • 1–2 limes
Juice.

NUTRITIONAL INFORMATION
Calories: 98, Fat: 1g, Saturated Fat: 0g, Cholesterol: 0mg, Fiber: 1g, Protein: 3g, Carbohydrate: 29g, Sugar: 18g, Sodium: 7mg



You Say Tomato

This savory juice is a great midday snack. Chock-full of antioxidants and anti-cancer compounds, it’s also a nutrition powerhouse. I like to serve it with chopped avocado.

INGREDIENTS
  • 2–3 Roma tomatoes
  • 2 zucchini
  • 4 carrots
  • 5–6 asparagus stalks
  • 1 garlic clove
Juice.

NUTRITIONAL INFORMATION
Calories: 91, Fat: 1g, Saturated Fat: 0g, Cholesterol: 0mg, Fiber: 1g, Protein: 5g, Carbohydrate: 26g, Sugar: 15g, Sodium: 117mg

SUPER NUTRIENT
Vitamin A: 139%



Energize Tea

This simple juice-tea is great for a quick afternoon energy boost! Matcha is cleansing and adds extra antioxidants, fiber, and chlorophyll.

INGREDIENTS
  • 1 apple, cored
  • 1 fennel bulb
  • ½ lemon
  • 1 teaspoon matcha green tea powder
Juice apple, fennel, and lemon. Stir in matcha.

NUTRITIONAL INFORMATION
Calories: 92, Fat: 1g, Saturated Fat: 0g, Cholesterol: 0mg, Fiber: 1g, Protein: 2g, Carbohydrate: 21g, Sugar: 13g, Sodium: 87mg



Pom Power

Pom Power - Pomegranate romaine Lettuce grapefruit mint juice recipe


This combination of romaine lettuce and fruit is refreshing and light. The pomegranate seeds provide antioxidant power and zing!

INGREDIENTS
  • ½ head romaine lettuce
  • 1 pink grapefruit
  • 5–6 mint leaves
  • ¼ cup pomegranate arils
Juice lettuce, grapefruit, and mint. Sprinkle pom arils on top for garnish.

NUTRITIONAL INFORMATION
Calories: 73, Fat: 1g, Saturated Fat: 0g, Cholesterol: 0mg, Fiber: 1g, Protein: 4g, Carbohydrate: 22g, Sugar: 15g, Sodium: 20mg

SUPER NUTRIENTS
Vitamin A: 116%, Vitamin K: 187%, Folate: 80%



Green Applesauce

Green juice - apple spinach juice recipe


This is one of my favorite juice drinks for when I need a boost of energy in the afternoon. It tastes just like applesauce in a glass, and I love the added texture from the chia seeds!

INGREDIENTS
  • 1 apple, cored
  • 1 big handful spinach leaves
  • 1 tablespoon chia seeds
  • Dash cinnamon
Juice apple and spinach and pour into glass. Stir in chia seeds and let sit for a few minutes to thicken. Serve with sprinkle of cinnamon.

NUTRITIONAL INFORMATION
Calories: 120, Fat: 5g, Saturated Fat: 0g, Cholesterol: 0mg, Fiber: 1g, Protein: 4g, Carbohydrate: 25g, Sugar: 13g, Sodium: 17mg


Jicama Fiesta

This gazpacho-inspired juice is light, refreshing, and delicious! Jicama is a sweet root vegetable with a clean, sweet flavor that makes a wonderful base for this savory juice. Garnish with chopped avocado for a balanced snack.

INGREDIENTS
  • 1 small jicama
  • 1 lime
  • 2 tomatoes
  • 1 garlic clove
  • ½ avocado, chopped
Juice jicama, lime, tomatoes, and garlic. Garnish with some avocado.

NUTRITIONAL INFORMATION
Calories: 183, Fat: 10g, Saturated Fat: 2g, Cholesterol: 0mg, Fiber: 3g, Protein: 5g, Carbohydrate: 40g, Sugar: 10g, Sodium: 28mg

SUPER NUTRIENT
Vitamin C: 108%


Naturalizer

This refreshing dose of delicious natural energy will get you through that afternoon slump. Pear and strawberry combine with spinach to provide antioxidant-rich energy you need to feel revitalized!

INGREDIENTS
  • 1 pear, cored
  • 1 cup strawberries
  • 1 handful spinach
  • Pinch cayenne pepper
Juice pear, strawberries, and spinach. Sprinkle with cayenne pepper.

NUTRITIONAL INFORMATION
Calories: 90, Fat: 1g, Saturated Fat: 0g, Cholesterol: 0mg, Fiber: 1g, Protein: 2g, Carbohydrate: 28g, Sugar: 17g, Sodium: 17mg


Green and Red

I love a simple, two-ingredient powerhouse juice. This combination will leave you feeling super-hydrated and vitalized!

INGREDIENTS
  • 2–3 cups chopped watermelon (peeled and seeded)
  • 1 large cucumber
Juice. Garnish glass with cucumber slices.

NUTRITIONAL INFORMATION
Calories: 89, Fat: 1g, Saturated Fat: 0g, Cholesterol: 0mg, Fiber: 0g, Protein: 3g, Carbohydrate: 24g, Sugar: 17g, Sodium: 6mg



Summer Sun

This unique juice is a perfect hydrator in the summertime—when tomatoes and watermelon are both in season. High in lycopene from the tomatoes, this juice contains natural cancer-fighting antioxidants plus a healthy dose of vitamin C and potassium.

INGREDIENTS
  • 2 cups chopped watermelon (peeled and seeded)
  • 2 Roma tomatoes
  • 1 lime
Juice.

NUTRITIONAL INFORMATION
Calories: 88, Fat: 1g, Saturated Fat: 0g, Cholesterol: 0mg, Fiber: 1g, Protein: 3g, Carbohydrate: 26g, Sugar: 17g, Sodium: 9mg


Green Recovery

This green juice gets a tropical flair from coconut water and is the perfect electrolyte replacer after a sweaty workout.

INGREDIENTS
  • 5 celery stalks
  • 1 handful spinach
  • 1 handful mint
  • 1 lime
  • 1–2 ounces unsweetened coconut water
Juice celery, spinach, mint, and lime. Stir in coconut water.

NUTRITIONAL INFORMATION
Calories: 40, Fat: 1g, Saturated Fat: 0g, Cholesterol: 0mg, Fiber: 1g, Protein: 2g, Carbohydrate: 13g, Sugar: 6g, Sodium: 214mg



Fuzzy Navel

Fuzzy Navel - Peach spinach Zucchini Juice


This sweet juice is a delight! Simple yet nutrient-rich, it’s a great low-calorie energy boost that will leave you feeling refreshed and invigorated.

INGREDIENTS
  • 1 peach
  • 1 handful spinach
  • 2 zucchini
Juice.

NUTRITIONAL INFORMATION
Calories: 75, Fat: 1g, Saturated Fat: 0g, Cholesterol: 0mg, Fiber: 1g, Protein: 5g, Carbohydrate: 19g, Sugar: 16g, Sodium: 36mg


Wicked Watermelon

This light and hydrating drink will quench your thirst for something sweet and delicious!

INGREDIENTS
  • 1 apple, cored
  • 1 handful parsley
  • 3 cups spinach
  • 1 cup chopped watermelon (peeled and seeded)
Juice.

NUTRITIONAL INFORMATION
Calories: 92, Fat: 1g, Saturated Fat: 0g, Cholesterol: 0mg, Fiber: 1g, Protein: 4g, Carbohydrate: 27g, Sugar: 18g, Sodium: 68mg
SUPER NUTRIENT
Vitamin K: 638%

RELATED:  6 Detox Smoothies Recipes To Cleanse Your System

Broccoli Fish Bake Recipe


A crispy bread crumb topping and a nice assortment of spices help make this fish and vegetable bake special. But it also provides lots of nutrition for not many calories.

Broccoli Fish Bake Recipe



Ingredients
  • 1 cup (230 g) fat-free sour cream
  • 1 cup (225 g) low fat mayonnaise
  • 1 tablespoon (5 g) dried onion
  • 2 teaspoons lemon pepper
  • 1/4 teaspoon white pepper
  • 1 tablespoon (6 g) celery flakes
  • 1 tablespoon (1 g) dried parsley
  • 2 teaspoons lemon juice
  • 1/8 teaspoon black pepper
  • 20 ounces (570 g) broccoli
  • 2 tablespoons (28 ml) lemon juice, divided
  • 6 catfish fillets
  • 1/4 cup (30 g) bread crumbs



Directions


Mix first 9 ingredients and set aside. Spread broccoli in shallow casserole dish and drizzle with 1 tablespoon (15 ml) lemon juice. Layer fillets on broccoli and then spread the sour cream mixture. Top with sprinkled bread crumbs and remaining lemon juice. Bake covered at 350°F (180°C, or gas mark 4) for 45 minutes and then uncovered an additional 15 minutes until brown.

6 SERVINGS

Each with: 372 Calories (47% from Fat, 33% from Protein, 20% from Carb); 29 g Protein; 19 g Total Fat; 6 g Unsaturated Fat; 7 g Monounsaturated Fat; 3 g Polyunsaturated Fat; 18 g Carb; 4 g Fiber; 5 g Sugar; 444 mg Phosphorus; 119 mg Calcium; 486 mg Sodium; 885 mg Potassium; 921 IU Vitamin A; 64 mg ATE Vitamin E; 89 mg Vitamin C; 95 mg Cholesterol

RELATED:  Easy Healthy Breakfast Burritos Recipe

Antipasto Supper Salad Recipe


We usually have a salad dinner at least once a week, especially during the summer when fresh, locally grown vegetables are available. This meal on a plate antipasto salad has a great assortment of vegetables, with a tomato-based sauce that eliminates the need for any additional salad dressing.

Antipasto Supper Salad Recipe



Ingredients


  • 1/2 cup (120 ml) white vinegar
  • 2 tablespoons (28 ml) olive oil
  • 3 ounces (85 g) no-salt-added tomato paste
  • 4 ounces (115 g) pimento
  • 10 ounces (280 g) frozen green beans, cooked and cooled
  • 1 cup (122 g) carrot, sliced
  • 1/4 cup (25 g) green olives, sliced
  • 8 ounces (225 g) mushrooms, sliced
  • 1 cup (160 g) red onion, sliced
  • 24 cherry tomatoes
  • 1 1/2 cups (180 g) zucchini, sliced
  • 2 cups (480 g) garbanzo beans
  • 8 ounces (225 g) roasted red pepper
  • 9 cups (423 g) romaine lettuce, torn into bite-sized pieces
  • 4 ounces (115 g) salami
  • 12 ounces (340 g) tuna, water packed
  • 6 tablespoons (30 g) Parmesan cheese, grated


Directions

Combine vinegar, olive oil, and tomato paste in a saucepan and heat over medium heat until hot and well combined. Remove and let cool. Cut vegetables into bite-sized pieces and add to the cooled mixture. Add garbanzo beans and stir to combine. Divide lettuce among serving plates and top with vegetable mixture, meat, and fish. Sprinkle with the Parmesan cheese.

6 SERVINGS

Each with: 393 Calories (31% from Fat, 28% from Protein, 41% from Carb); 29 g Protein; 14 g Total Fat; 3 g Saturated Fat; 7 g Monounsaturated Fat; 3 g Polyunsaturated Fat; 43 g Carb; 12 g Fiber; 10 g Sugar; 374 mg Phosphorus; 119 mg Calcium; 738 mg Sodium; 1436 mg Potassium; 10 218 IU Vitamin A; 4 mg ATE Vitamin E; 144 mg Vitamin C; 42 mg Cholesterol.

6 Detox Smoothies Recipes To Cleanse Your System


I hate to say it, but our modern day world can be a scary place. There are toxins at every turn
that can weigh down and poison the body. Pesticides, car exhaust, and plastic leeching out into
our food are just a few toxins that many of us face on a daily basis.

6 Detox Smoothies Recipes To Cleanse Your System


But do not fear! There is an easy way to tackle all of these harmful substances. Some
believe that getting a good dose of whole fruits and vegetables every day helps to wash away
the poison. The nutrients contained in raw produce help the body to process the toxins, while
the insoluble fiber flushes it out. That is exactly why Paleo smoothies are such a potent
antidote to our toxic lives. They are teaming with beneficial antioxidants, vitamins, and
minerals. Not to mention, that unlike juices, they are a very rich source of fiber.

Kids and adults, alike, can benefit from the detoxifying properties of the following
smoothies. I recommend having one of these smoothies at least 3 times a week. For best
results, have one every day!

1. Royal Grape and Beet Smoothie

Royal Grape and Beet Smoothie


Purple has said to be the color of royalty. You will definitely feel like a dignitary while
drinking this smoothie. It's absolutely teeming with antioxidants! It's also an amazing way
to get veggies into your diet. The rich purple color lures in smoothie lovers of all ages.
Also, since this smoothie is sweet, it's difficult to taste the detoxifying beets that are hidden
inside.

Ingredients:
  • Small fresh beets, peeled and stemmed - 3 each
  • Red grapes - 4 cups
  • Freshly squeezed lemon juice - 1/4 cup
  • Finely grated lemon zest - 1 teaspoon
  • Ice - 2 cups OR filtered water - 1 cup
  • Garnish: clusters of 3 grapes
Method:
Place all of the ingredients, except the garnish in a high powered blender. Start on low,
and then increase the speed to high. Blend until smooth.

Garnish:
Top each glass off with a cluster of grapes, and then serve.
    Yield:
    2 servings
      Nutritional information: (per serving)
      Calories 183, Carbohydrates 44g, Protein 3g, Fat 1g, Fiber 5g, Sodium 106mg

        2. Cucumber, Chile, and Lime Smoothie

        Cucumber, Chile, and Lime Smoothie Recipe


        One of my favorite summertime treats for my family is sliced fresh cucumbers with a
        squeeze of lime and a sprinkling of salt and cayenne. I'm happy to share this spicy treat
        with you in the form of a smoothie. It's satisfying at the same time light and refreshing.

        Ingredients:
        • Medium cucumbers, peeled - 2 each
        • Freshly squeezed lime juice - 2 tablespoons
        • Ground cayenne - 1/8 teaspoon
        • Small green bell pepper, seeded - 1/2 each
        • Filtered water - 1/2 cup
        • Ice - 1 cup OR filtered water - 1/2 cup
        • Sea salt - to taste
        • Garnish: green bell pepper slices
        Method:
        Place all of the ingredients, except the garnish in a high powered blender. Start on low,
        and then increase the speed to high. Blend until smooth.

        Garnish:
        Top each serving off with a slice of green bell pepper, and then serve.

        Yield:
        2 servings

        Nutritional information: (per serving)
        Calories 58, Carbohydrates 14g, Protein 2g, Fat 0g, Fiber 2g, Sodium 298mg

        3. Cilantro-Lime Pineapple Smoothie

        Cilantro-Lime Pineapple Smoothie Recipe


        When you think cilantro, you may think of salsa, but this smoothie is anything but. Thi
        zesty herb adds a tantalizing freshness that tickles your taste buds while purifying you
        body. Cilantro has been used to cleanse the blood of heavy metals like mercury and lead
        You can feel great unwinding with this smoothie because it fills you up with healthy fats an
        fiber while taking a bit of toxic weight off of your shoulders.

        Ingredients:
        • Fresh pineapple chunks - 2 cups
        • Large collard green leaf - 1 each
        • Small avocado, pitted - 1 each
        • Loosely packed cilantro leaves - 3/4 cup
        • Water - 1/3 cup
        • Freshly squeezed lime juice - 2 tablespoons
        • Ice - 1 cup OR filtered water - 1/2 cup
        • Garnish: Fresh pineapple chunks

        Method:
        Place all of the ingredients, except the garnish in a high powered blender. Start on low, and then increase the speed to high. Blend until smooth.

        Garnish:
        Place a few pineapple chunks onto 2 toothpicks. Garnish each glass with the pineapple
        chunks and serve.

        Yield:
        2 servings

        Nutritional information: (per serving)
        Calories 165, Carbohydrates 26g, Protein 2g, Fat 8g, Fiber 6g, Sodium 7mg

        4. Beet, Cucumber, and Dill Frappe

        Beet, Cucumber, and Dill Frappe Recipe


        Our modern day lives expose us to a myriad of toxins. Whether it is car exhaust or
        pesticides, it all adds to our toxic load. Beets are thought to have the amazing ability to
        cleanse poisons like these from the body. This simple frappe will refresh you, while
        alkalizing and purifying your body of the toxins we accumulate on a daily basis.

        Ingredients:
        • Small fresh beets, peeled - 1 each
        • Large cucumbers, peeled - 2 each
        • Chopped fresh dill - 2 tablespoons
        • Fresh lemon juice - 1 tablespoon
        • Ice - 3 cups OR filtered water - 1 1/2 cups
        • Garnish: fresh dill sprigs and lemon slices

        Method:
        Place all of the ingredients, except the garnish in a high powered blender. Start on low,
        and then increase the speed to high. Blend until frothy.

        Garnish:
        Place a lemon slice on the edge of each glass, top it off with a sprig of fresh dill, then
        serve.

        Yield:
        2 servings

        Nutritional information: (per serving)
        Calories 67, Carbohydrates 16g, Protein 3g, Fat 0g, Fiber 3g, Sodium 45mg


        5. Refreshing Red Berry Smoothie


        Refreshing Red Berry Smoothie Recipe


        To our ancient hunter-gatherer ancestors, berries were the ultimate treat. From branch to
        belly, these little bundles of joy provided a powerful dose of energy along with antioxidants
        and their fair share of fiber. Today you can reap the same benefits! This smoothie is
        homage to our Paleo friends' favorite snack with a combination of tasty berries freshened
        up with some delicious herbs.

        Ingredients:
        • Fresh raspberries - 1/2 cup
        • Fresh strawberries, cored - 1 1/3 cups
        • Fresh cranberries - 1/2 cup
        • Large banana - 1/2 each
        • Fresh parsley leaves - 1/4 cup, loosely packed
        • Fresh mint leaves - 1/4 cup, loosely packed
        • Garnish: fresh mint sprigs

        Method:
        Place all of the ingredients, except the garnish in a high powered blender. Start on low,
        and then increase the speed to high. Blend until smooth.

        Garnish:
        Place a fresh mint sprig into each glass and serve.

        Yield:
        2 servings

        Nutritional information: (per serving)
        Calories 116, Carbohydrates 29g, Protein 6g, Fat 1g, Fiber 2g, Sodium 10mg


        6. Ginger-Veg Smoothie


        Ginger-Veg Smoothie Recipe


        Why settle for just getting a serving of fruits or vegetables? Get both with this smoothie. It
        is a perfectly balanced taste combination of sweet fruits and green veggies. The addition of
        ginger adds freshness for an addictive fruit and vegetable marriage.

        Ingredients:
        • Small carrots, peeled - 2 each
        • Grated fresh ginger - 1/4 teaspoon
        • Small broccoli florets - 1 cup
        • Medium oranges, peeled - 2 each
        • Chopped kale, stems removed - 2 cups, loosely packed
        • Medium green apple, cored - 2 each
        • Filtered water - 1 1/2 cups
        • Ice - 1 cup OR filtered water - 1/2 cup
        • Sea salt - to taste
        • Garnish: small broccoli florets

        Method:
        Place all of the ingredients, except the garnish in a high powered blender. Start on low, and then increase the speed to high. Blend until smooth.


        Garnish:
        Top each glass off with a small broccoli floret, then serve.

        Yield:
        2 servings

        Nutritional information: (per serving)
        Calories 255, Carbohydrates 62g, Protein 6g, Fat 1g, Fiber 13g, Sodium 235mg


        RELATED:  Top 5 Best Smoothies Recipes

        Lose Up To 10 Pounds in 7 Days With The Cabbage Soup Diet Plan


        The cabbage soup diet plan is a weight loss schedule that utilizes a recipe extremely low in fat and calorific content to help those using it to lose up to 10 pounds in just seven days.

        Lose Up To 10 Pounds in 7 Days With The Cabbage Soup Diet Plan



        The prime ingredient, unsurprisingly, is cabbage, a vegetable with the lowest fat content around. The recipe of course includes other ingredients, such as onion, carrots, tomatoes, and in some cases (depending upon the particular plan) brown rice. The standard cabbage soup diet can be tailored quite easily with the addition of various herbs and spices. Historically people were put off the cabbage soup diet because they didn't like the idea of eating "boring" cabbage soup for a full week. However many people looking to lose weight with the cabbage soup have been successful Italian, Indian and South East Asian infused variations to the basic recipe.

        It is true that on the plan you are encouraged to eat cabbage soup almost exclusively, but unlike other diet plans you are also encouraged to eat as much of it as you like. Unlimited amounts in fact. The schedule is not the same every day though.

        Generally speaking on day one of the cabbage soup diet plan you can eat as much of the cabbage soup, and as many "allowed" fruits as you like. On day two you can eat as much soup, and as many "allowed" vegetables as you like as well as a baked potato. On day three you can eat as much soup as you like, and as many "allowed" fruit and vegetables as you like, but no baked potato. On day four you can eat as much soup as you like, about six bananas and several glasses of skimmed milk. On day five you can eat as much soup as you like, as well as about 15 ounces of steak and six fresh tomatoes and you should drink about eight large glasses of water. On day six you can eat as much soup as you like, as well as unlimited amounts of beef and "allowed" vegetables. On day seven you can eat as much soup as you like, as well as unlimited amounts of brown rice, unsweetened fruit juice and "allowed" vegetables.

        There is no day eight with the cabbage soup diet plan. The plan is not sustainable as a long term diet. It is not suitable to replace a regular, balanced, every day diet. And those thinking of losing weight via this diet plan should speak to their doctor before doing so.

        It does work though. The plan has been around since the 1970's and has been used by thousands of dieters since then as a rapid weight loss regime. The seven day plan can result in losses of up to 10 pounds in that time.

        One of the key features of the plan is how easy it is to implement. The preparation stage is key, and very important if you want to be successful with the plan, and plenty of thought should be put in during the pre-plan stage to maximize results. the cost of the cabbage soup diet plan is also one if its most popular features. It only costs a few dollars to buy the ingredients that you need to make the recipe, and the soup itself last a long time and can be frozen meaning there is very little time spent cooking.

        Unlike other more mainstream diets, this diet plan keeps you feeling full throughout the seven day period. There are no hunger pangs, and even if you don't like the cabbage soup, the plan is over in just seven days.

        RELATED: 1200 Calorie Diet Menu and Meal Plan


        As set out above the cabbage soup diet plan is not suitable for period in excess of seven days. in addition you must leave at least twelve weeks before going back on it.

        It is not ideal for those looking to lose huge amounts of weight over long periods of time, however for people looking to lose a few pounds fairly quickly it can be just the ticket.


        RELATED: Lose Up To 10 Pounds In One Week With Egg Grapefruit Diet



        Article Source: http://EzineArticles.com/expert/I_Mac/1430736

        Natural Ways to Battle Cellulite


        Whether you call it cottage cheese, orange peel, or lipedema, one thing's for sure: no woman actually desires more cellulite. The break down of connective tissue surrounding fat cells causes cellulite to appear. Fortunately, just as natural processes cause cellulite, there are natural ways to fight it, as described below.

        Natural Ways to Battle Cellulite



        1. Schedule a Massage.

        The inconsistencies that cause cellulite may be kneaded away through deep tissue massage, self-applied foam rollers, or the Fat Girl Stimulator from Bliss. The Fat Girl Stimulator is a rubber scrubber engineered to reverse the tissue stagnation that precedes cellulite.

        2. Try a Firming Cream.

        There are many firming creams on the market - to see the greatest reduction of cellulite, look for a product that is user-approved to improve skin's structure and firmness. Nuxe Paris's Body Fondant Firming Cream is a great choice. With Brazilian mimosa and barley sugars to lift skin instantly, and Kigelia Africana and rye flakes to enhance skin structure, this Nuxe Paris product is effective. Just ask those who have tried it - after using the Nuxe Paris Fondant Firming Cream for 28 days, 86% of people said that their skin was more toned.

        Before applying a firming cream, ready your skin with exfoliation. FatGirlScrub from Bliss does double-duty by increasing circulation. (Poor circulation contributes to the appearance of cellulite.)

        3. Get more Cardiovascular Exercise.

        Just repeat this mantra to yourself: Less Fat = Less Cellulite. With 40-60 minutes of cardio exercise six times a week, your body will burn away fat and your cellulite will fade away.

        RELATED: Leg Workouts for Women



        4. Increase your Water Intake.


        Here's another simple formula: More H2O=Better Circulation. And as we've already established, enhanced circulation decreases cellulite. To aid your body in breaking down fat, try mixing lemon juice into the eight to ten glasses of water you should be drinking daily.


        Natural Ways to Battle Cellulite - lunges exercise


        5. Pump Iron.

        When you lift weights, you make all muscles seem smoother. Squats, leg presses, and lunges can tone your leg muscles and fight cellulite.

        RELATED: Squat Variations: Evaluating Squat Variations For Weight Training


        6. Eat a Cellulite-Fighting Diet.

        Many different foods fight cellulite:

        - Kelp can spur weight loss of 5-10%, again fighting cellulite by melting away fat stores.
        - Essential fatty acids found in almonds, walnuts, olive oil, and salmon repair broken skin tissue.
        - Mango and Papaya contain antioxidants that prevent tissue breakage.
        - Broccoli, peas, and lima beans reduce inflammation, which exacerbates cellulite.
        - Dark berries including blackberries and blueberries increase collagen production (to make healthy new skin tissue) and provide antioxidants (to break down current cellulite.)

        7. Limit your Salt and Sugar Intake.

        Sugar causes inflammation, and salt causes cells to hold onto their fluids. Both of these phenomena intensify the appearance of cellulite. Avoid eating more 200 mg of sodium or six teaspoons of sugar each day.

        8. Try Liposculpture.

        Liposculpture is less invasive than liposuction, but many say it's the more effective way to erase cellulite.

        9. Use a Caffeine Cream.

        Caffeine draws extraneous moisture out of cells, thereby reducing the appearance of cellulite. FatGirlSlim from Bliss is one of the most effective caffeine-based treatments available today. It conveys caffeine via QuSomes, a patent-protected ingredient that acts fast to deliver cellulite-busting ingredients to every layer of the skin. Bliss also formulated FatGirlSlim to increase surface circulation.



        Article Source: http://EzineArticles.com/expert/Christina_A._Jefferson/1078371

        Foods You Should Eat To Get Your Body Weight Under Control


        For anyone who has issues in getting the weight under control, it can be quite a struggle to control the appetite and not to binge at the sight of food. Fortunately, you do not need to starve yourself just to lose a couple of pounds either. There are certain foods which can increase the rate at which your body burns calories, thus, creating an energy deficit and making weight loss a possibility. The purpose of this article is to introduce some of these wonderful foods.

        Foods You Should Eat To Get Your Body Weight Under Control


        Breakfast is said to be the most important meal of the day as it puts your metabolism into high gear through the rest of the day. Therefore, it is important to know what to eat in the morning. It is best to eat eggs and whole-wheat breads or high-fiber cereals for breakfast. Eggs are rich in protein, therefore makes you feel full longer. Research has shown that eggs prevent spikes in blood sugar level, which helps controls food cravings. Whole-wheat breads and cereals are rich in fiber, making them hard to digest and adding extra workload to your digestive system. As a result, your body will consume more calories.

        RELATED: Eating Eggs for Breakfast for a Healthy Diet


        For lunch and dinner, it would be best to consume fruits, vegetables and lean meats. Fruits such as grapefruits, limes, lemons, oranges, and tomato are rich in Vitamin C. Scientists have found that the more Vitamin C a person has, the less fat is stored in his or her body. What is more, most of those fruits that are high in Vitamin C are also rich in fiber, which helps the body to consume more energy during digestion.

        Apples are also known to have fat burning benefits. They are rich in antioxidants and contain a substance called pectin which restricts the cells in the body to absorb fat but encourages water absorption instead. This in turn releases the fat deposits in the body.

        add plenty of vegetables to your weight loss menu


        Do add plenty of vegetables to your weight loss menu as well. This is because vegetables such as beans, broccoli, asparagus, broccoli, carrot, celery, cucumber, lettuce, spinach, garlic, and zucchini are not only rich in fiber, multiple essential minerals and vitamins, but also low in calories, making them the best candidates for weight loss diets.

        The best way to consume fruits and vegetables is not to cook them. They are better prepared as salads, or mixed up in a blender to make juice out of them. An example of which is to mix up carrots, celery, apple and ginger in a blender and drink the juice twice a day.

        RELATED: Top 5 Best Smoothies Recipes




        Article Source: http://EzineArticles.com/expert/Amedeo_De_Santis/1129720