1.  
  2. Juice of the Week. 
Frances’ Mid Winter Tanning Potion
1 medium beetroot, sliced in wedges3 carrots3 stalks celerylarge handful of arugula (or any dark green)1 lemon, sliced in wedges½ pear, sliced in wedges
Juice and enjoy! 

    Juice of the Week. 

    Frances’ Mid Winter Tanning Potion

    1 medium beetroot, sliced in wedges
    3 carrots
    3 stalks celery
    large handful of arugula (or any dark green)
    1 lemon, sliced in wedges
    ½ pear, sliced in wedges

    Juice and enjoy! 

     
  3. Just made my very own Matcha cookies thanks to Tokyo Terrace. I wasn’t able to find candied ginger, so as a substitute I used cane sugar and chocolate chips. : )

    Matcha is a powdered Japanese green tea that is packed with vitamins. Its wonderful for your immune system and great for your skin (Check out my Matcha face mask).  

    Matcha Sugar Cookies 

     

    Makes about 2 dozen cookies

    1 1/2 sticks room temperature butter

    2/3 cups light brown sugar

    1 teaspoon salt

    3 large egg yolks

    2 1/2 cups flour

    2 tablespoons powdered matcha (green tea)

    chocolate chips, candied ginger, candied yuzu or other desired toppings

    Preheat oven to 325 degrees F.

    Cream the butter, sugar and salt with an electric mixer or by hand. Add the egg yolks one by one and mix until fully incorporated.

    Whisk together the flour and the matcha until combined.

    Carefully add the flour and matcha a little at a time until it is mixed in fully and the dough comes together into the bowl and is very slightly crumbly but not dry. Form the dough into a ball and divide in two. Dust a work area with flour.

    Roll the two halves of dough into logs approximately 1 foot in length and 1 1/2″ in diameter. Chill the logs in the refrigerator for at least 30 minutes. Slice the dough into 3/4″ cookies. Arrange the cookies on a cookie sheet lined with parchment. Gently press the toppings into the top of the cookies.

    Bake at 325 degrees for 15-20 minutes.

     
  4. Our life revolves around food…we thought it was time to get organized 

    Our life revolves around food…we thought it was time to get organized 

     
  5. All diet books are useless they’re laying the world’s forests to waste. So pop all your diet books in the recycling bin and plant a tree. In fact, plant a fruit tree, then eat the fruit. You’ll lose weight and do the world a favour.
    — 

    F**k It: The Ultimate Spiritual Way

    By John C. Parkins 

     
  6. Juice of the Week.

    Green Lemonade:

    1/2 lemon

    1 Fuji Apple

    1 bunch romaine lettuce

    3 celery sticks

    4 stalks of kale

    Juice and enjoy!  

    (for one serving)

     
  7. Fattoush For Your Tush:
Check out my new favorite salad, so delicious! 

1 whole-wheat pita (8-inch), split12 cherry or small tomatoes, halved or quartered1 red or yellow bell pepper (or half of each), ribs and seeds removed, cut into 1-inch strips1/2 English cucumber, cut into 1/2-inch dice1/4 red onion, cut into thin wedges, or 2 scallions, trimmed and thinly sliced lengthwise1 cup canned chickpeas, drained and rinsed1/4 cup torn fresh mint leaves1/4 cup torn fresh flat-leaf parsley leaves3 tablespoons red-wine vinegar2 tablespoons extra-virgin olive oilCoarse salt and freshly ground pepper
Preheat oven to 375 F. Place pita on a baking sheet and toast until crisp, about 10 minutes.  Let cool completely, then break into 1-inch pieces.  In a blow, combine tomatoes, pepper, cucumber, red onion, chickpeas, mint and parsley; toss to combine.  Add vinegar, oil and 1/2 teaspoon salt (or to taste); season with pepper, and toss to combine.  Add toasted pita pieces, toss and serve.
per serving: 220 calories, 1.1 g saturated fat, 6.5 g unsaturated fat, 0 mg cholesterol, 30.4 g carbohydrates, 7.2 g protein, 390 mg sodium, 6.2 g fiber

    Fattoush For Your Tush:

    Check out my new favorite salad, so delicious! 

    1 whole-wheat pita (8-inch), split
    12 cherry or small tomatoes, halved or quartered
    1 red or yellow bell pepper (or half of each), ribs and seeds removed, cut into 1-inch strips
    1/2 English cucumber, cut into 1/2-inch dice
    1/4 red onion, cut into thin wedges, or 2 scallions, trimmed and thinly sliced lengthwise
    1 cup canned chickpeas, drained and rinsed
    1/4 cup torn fresh mint leaves
    1/4 cup torn fresh flat-leaf parsley leaves
    3 tablespoons red-wine vinegar
    2 tablespoons extra-virgin olive oil
    Coarse salt and freshly ground pepper

    Preheat oven to 375 F. Place pita on a baking sheet and toast until crisp, about 10 minutes.  Let cool completely, then break into 1-inch pieces.  In a blow, combine tomatoes, pepper, cucumber, red onion, chickpeas, mint and parsley; toss to combine.  Add vinegar, oil and 1/2 teaspoon salt (or to taste); season with pepper, and toss to combine.  Add toasted pita pieces, toss and serve.

    per serving: 220 calories, 1.1 g saturated fat, 6.5 g unsaturated fat, 0 mg cholesterol, 30.4 g carbohydrates, 7.2 g protein, 390 mg sodium, 6.2 g fiber