Turmeric Mango Smoothie

Turmeric Mango Smoothie

This turmeric mango smoothie is SO refreshing! Made with a blend of mango, orange juice and carrot with coconut water, it’s the perfect little hydrating smoothie for summer. I added ginger and tumeric for a spicy kick, and a boost of antioxidants. Enjoy this for breakfast or a snack!

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Citrus and Arugula Salad with Fennel and Marcona Almonds

Citrus and Arugula Salad with Fennel and Marcona Almonds

This citrus arugula salad with fennel and marcona almonds is a simple, seasonal salad for winter, perfect as a side dish or for topping with grilled shrimp or roasted fish as a main. It's packed with Mediterranean flavors from crunchy marcona almonds, fennel and kalamata olives. You'll love the simple sherry vinaigrette! 

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Chipotle Roasted Carrots with Orange

These chipotle roasted carrots with orange are the perfect combination of sweet and spicy. Serve drizzled with lime juice alongside grilled meat, sandwiched in a fish taco or on a bed of arugula with avocado and pumpkin seeds. 

Sweet and spicy is a flavor combination I simply can't get enough of. That's why a put a pinch of cayenne in my hot chocolate, drench my sweet potatoes in spicy sauce, and geek out over Thai food. Probably also why my stomach is rumbling as I type this despite the fact that I just ate lunch.

The sweet in this dish comes from roasted carrots and orange juice. Carrots have a hint of natural sweetness and roasting brings that out. When you add orange juice to the mix it brings it to a whole new level. The roasted ginger and orange carrots on my quinoa and avocado salad taste almost like candy!

The spice comes from chipotle peppers in adobo sauce. Have you ever cooked with these before? It's found in the Mexican food section in most grocery stores. Chipotles are simply smoked and dried jalapenos and they lend a smoky, spicy and complex flavor to foods. The adobo sauce is made from onions, spices, tomatoes and vinegar. Chipotles are pretty spicy, so most recipes won't need more than one, two at the max. I keep extras stored in a small container in the freezer and defrost as needed.

These are great as a side dish for any simply grilled meat, sandwiched into a fish taco or eaten cold from the refrigerator with a drizzle of lime juice! We ate this batch on a bed of spicy arugula microgreens with sliced avocado and pumpkin seeds. The creamy, buttery avocado cuts the spicy carrots.

Another thing - don't peel the carrots. I never do, unless I'm serving them as a crudite, and then it's only for presentation purposes. Phytochemicals tend to accumulate around around the peels so you get more nutrients, and save time!

Chipotle Roasted Carrots with Orange

Ingredients

  • 2 lbs carrots, preferably rainbow
  • 1 chipotle pepper, minced, plus 2 teaspoons adobo sauce
  • 2 tablespoons extra-virgin olive oil
  • Juice of 1 orange and zest
  • 1/2 teaspoon cumin
  • Salt and black pepper
  • Microgreens for serving

Instructions

  1. Preheat oven 400 degrees.
  2. Cut the tops off the carrots, then cut in half lengthwise. Cut the thick part into quarters, lengthwise and the thinner part in half lengthwise.
  3. In a small bowl, whisk together the chipotle, olive oil, orange juice, zest, cumin and season with salt and black pepper.
  4. In a large bowl, toss together carrots and sauce. Spread evenly on a large baking sheet. Roast for 30 minutes until tender.
  5. Serve garnished with microgreens.

You might also like:

Orange Ginger Roasted Carrot and Quinoa Salad with Avocado and Soy-Miso Dressing

Orange Ginger Roasted Carrot and Quinoa Salad with Avocado and Soy-Miso Dressing

Spicy Baked Sweet Potato Fries with Vegan Cilantro-Lime Dipping Sauce
Spicy Baked Sweet Potato Fries with Vegan Cilantro-Lime Dipping Sauce
Chipotle Roasted Kabocha and Kale Salad 

Chipotle Roasted Kabocha and Kale Salad 

Healthy Skin Carrot & Citrus Juice

This weekend I taught a smoothie workshop for an awesome group at the Pure Barre studios in Greenville, SC. The topic was definitely well received. I get questions about smoothies almost as often as questions about carbs, popular diets and the latest topic on Dr. Oz. The people are hungry for smoothies!

Whenever the topic of smoothies comes up, so does the topic of juicing. "What is juicing?" "Do I really need a juicer?" "Is it healthier than a smoothie?" "Why on earth does it cost $10 at Whole Foods?"

Here's my take:

Overall, I'm team smoothie. As a general rule of thumb, I like to feel full and satisfied when I eat. Weird, I know.

There are some downsides to juicing. Without the fiber in fruit, juices have more of a glycemic effect, especially if using mostly fruit. It's also expensive to do regularly, especially when you see how much produce goes into one little glass of juice.

However, juicing does have it's benefits. It's a great way to use up fruits and veggies that have been hanging around too long or an overabundance of summer produce. I often juice as a way to squeeze in extra nutrients to prevent myself from getting sick. For my clients with digestive illnesses like Crohns or Celiac, it's a source of easily digestible nutrients their body so desperately needs.

I like to think of juice as a supplement rather than a meal or snack. It's a way to strategically get the specific nutrients your body needs. Going for a long run? Beet juice would do your body good. Want to boost your iron intake? Throw in some greens with lemon to aid in absorption. Coming down with a cold? Throw a knob of immune enhancing fresh turmeric or ginger.

I created this juice as a supplement for my skin, to help calm breakouts, reduce redness and improve elasticity. There's actually a (kind of) funny story of how it came to be.

Early last year, my normally clear skin started breaking out, horribly. Like, worse than middle school. After reading this article, I put two and two together and traced it back to when I started putting pure lavender oil on my pillow at night. Apparently, my skin is sensitive to lavender, which is was my favorite scent. Probably why I had it in just about everything - laundry detergent, hand soap, shampoo, conditioner.

Needless to say, when I rid my house of lavender, my skin cleared up pretty quickly. But whenever I accidentally come in contact with it (pretty frequent since it's a common ingredient) I break out. To give my skin some TLC, I started whipping up a batch of this juice packed with beautifying produce. Here's a look at what's inside:

CUCUMBER // I'm sure you've heard of putting cucumber slices on your eyes to reduce puffiness, but eating/drinking cucumbers is beneficial for skin as well. Cucumber is a rich source of silica, a mineral needed for healthy connective tissue and skin elasticity.

CITRUS // As we all know, citrus is a rich source of vitamin C. The vitamin is needed to produce collagen, which gives skin it's elasticity. It also helps to reduce redness associated with breakouts.

CARROTS // Carrots contain vitamin A, a vitamin which plays many roles in maintaining skin health. It promotes cell turnover, decreases acne, and prevents wrinkles.

TURMERIC & GINGER // Both ginger and turmeric, which are related, have powerful anti-inflammatory properties, which helps to calm a breakout. Both also improve blood circulation, giving your skin a healthy glow.

While drinking a glass of this doesn't immediately turn me into a Neutrogena model, I do notice my skin looks calmer, less inflamed and with better tone. Even more important for healthy skin is to stay well hydrated, eat plenty of fruits and vegetables, incorporate fermented probiotic foods and to limit sugar and dairy, both of which are linked to acne.

Any tricks you use for healthy skin? 

Healthy Skin Carrot Grapefruit Juice

Serves 2

Ingredients

  • 2 large cucumbers

  • 2 large carrots

  • 2 grapefruits, peeled

  • 2 navel oranges, peeled

  • 1-inch nub of fresh ginger

  • 1-inch nub of fresh turmeric

  • 1/2 lemon

Instructions

  1. Juice all ingredients in a juicer. Pour into two glasses and serve or store in a sealed mason jar until later.