Juice for Today

A freshly prepared juice is the perfect start to the day.
This was todays juice:
carrot
green apple
pear
peach
lettuce

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I felt hydrated and invigorated.
Drinking fresh juice is a gentle, yet effective way to deliver essential, revitalising vitamins, minerals and enzymes to every cell in your body.

Today I introduced lettuce into my juice for the first time. I always buy a full lettuce, with all the dark green, outer leaves attached. When I wash my lettuce, the dark green leaves go to the chickens, and they do love them. However, knowing that these dark green leaves contain valuable quantities of nutrients, I washed them carefully, and added them to my juice. Mild, palatable and delicious! Do try it.

’till next time
sweetrosie x

Happy New Year 2014

Happy New Year 2014

To all my friends and family, including those I’ve never met but whose friendship via sweetrosie means so much.
I wish everyone the most joyful of New Years celebrations.
May the coming year bring you peace, love, and happiness.
I wish you comfort if you are ill, sad or grieving, strength if you face battles and obstacles and determination in the face of difficulty and uncertainty.
May you be surrounded by kindness always.
If you were standing next to me, I would hug you and whisper my wishes to you.
sweetrosie x

Juicing for Health and Vitality

Guess who got a juicer for Christmas?
Yes, we did!
I’ve been intrigued by juicing for a while.
The ability to make our own healthy, fresh juice appealed to me. Sure, it would be ideal if we ate all our fruits and vegetables, but, sometimes that’s hard, and that’s where juicing comes into its own.
So far we’ve discovered the following juicy facts:
* Bananas shouldn’t be juiced. They just turn to pulp. Make your juice and then blend your juice and banana into a delicious, dairy free smoothie.
* If you’re not used to vegetable juice, gently introduce them into your juice regime by adding carrot, baby spinach, cucumber, and parsley to your fruit base juice. They are all mild and very palatable. 
* Green juices: kale, spinach, dandelion, beet leaves, etc, deliver a powerful health boost but can be assertive for the juicy newbie. I’ve found that tomato, celery, cucumber and parsley make an excellent base juice for adding those most wonderfully healthy deep green leafy vegetables.
*Juices are best enjoyed cold. Keep your Ice trays filled.
* Don’t let your freshly made juice hang around for too long, for maximum benefit, consume within 15 minutes.

Juicing produces fruit pulp. We have been feeding ours to the chickens, they love it!
You can use the pulp in soups and stews, if it’s savoury, or, add fruit pulps to cakes, muffins, smoothies and fruit salads.

Here’s a photo of this weeks juicing bounty.
I’ve tried to keep it seasonal, but I did buy green apples, pears, and local oranges, along with the melons, stone fruit, carrots, tomatoes and pineapples.
In the fridge, there’s kale, cucumbers, baby spinach, beetroot, parsley, celery, and broccoli.

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Are you wondering about all those bananas? As we’ll you might…
Mr Monty decided that if 2kg of bananas cost $6.00 at the supermarket, then 20kg, ( yes, that’s right, 20kg) for $10.00 at the market, must be an excellent bargain.
Needless to say, all visitors this week are leaving with bananas  :-)

·till next time,
sweetrosie x

Japanese Taco Rice

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Here’s a fast, tasty option for relaxed, post-Christmas meals.
Japanese Taco Rice was introduced to us by Junichi, our Japanese houseguest.
Junichi tells us that taco rice is a speciality of Okinawa, where it came about when inventive Japanese chefs took advantage of post war US surplus food rations, and combined them with Japan’s new-found love of American food culture.
They created a brand new dish, which combined all the elements of American tacos, whilst retaining Japanese character and influence.
An authentic gastronomic hybrid!

Taco rice consists of “regular” taco seasoned minced beef and beans, served on top of steamed rice.
It’s finished with shredded lettuce, chopped tomato, and salsa, corn chips, and sour cream, if you fancy.
Kewpie mayonnaise makes this undeniably Japanese and extra delicious.

When you feel like having rice, and you also feel like having tacos, or when you feel like tacos but haven’t got the shells, OR, when you just can’t be bothered with all that messy, shattering taco eating, give Japanese Taco Rice a try.

Love, love, love!

’till next time,
sweetrosie x

Happy Frosty the Snowman Cupcakes

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I love to accommodate a last minute cupcake order.
I had free reign and just had to make sure the cakes were full of Christmas fun.

Red velvet cupcakes with vanilla cream cheese frosting made Frosty very happy!

Don’t you just love Christmas?

Till next time,
sweetrosie x

Hot Weather Food Shortcuts

Goodness me! Friends, it was 44C here in Adelaide yesterday, but, you still have to eat!
The kitchen is hot, I am hot, so shortcuts are a necessity.

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I made the salad on the flexible chopping mat.
Made, dressed, and tipped into the bowl.
Lovely crunchy lettuce, cucumber, cute n tasty “choc cherry” tomatoes, red onion and marinated feta cheese.
Drizzled with oil, splashed with balsamic and into the bowl it went.

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Sourdough garlic loaf.
A very excellent use for end of the day loaves going out on special.
To save a breadboard, I sliced it on the bag it came in and popped it straight onto foil.
No energy left after slicing to mix a garlic butter…

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Butter went into a pan, scissors chopped some parsley into it, and the Microplane did a superb job of reducing 5 garlic cloves to finely chopped. Too easy.
I used a spoon to drizzle and smother each slice of bread with my lovely mix.
That went into the oven with a store bought lasagna.
Yes, oven was on, but my time in the kitchen was minimum and the tasty meal was much appreciated.
I love reducing time and effort and still putting out an excellent meal!

till next time,
sweetrosie x

Christmas Food, Hurrah!

I might be writing about hot weather food but the Christmas feast is still the most important menu to be planned.

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The puddings and cakes are made and the cupboards are filled with Christmas food essentials.
I’ve stashed a pack of turkey necks in the freezer, all ready to transform into stock for the all important Christmas dinner gravy.
Here is the recipe I’ll use.
In a large pan, combine a couple of turkey necks with:
1 onion, skin left on and cut in half.
2 stalks of celery, cut in bits.
3 stalks of parsley
8 peppercorns
6 allspice berries
Cover with around 2 litres of water and simmer until reduced by a third.
Strain and refrigerate.
Can be frozen.
When it’s gravy time, I confess to using this marvelous stock with gravy powder. Always have, probably always will.
However, the addition of the turkey pan juices, the special stock AND milk, make the most delicious gravy for your Christmas lunch.

I’ll be back with more Christmas food hints and recipes but for now, I’ll leave you with a photos of our pekinese, Loopsy Loo, getting into the Christmas spirit.
He ripped into a bonbon, so he could wear his hat early  :-)

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Till next time,
sweetrosie x