Below are a few  juicing recipes that will help you get started juicing.

I purchase organic fruits and vegetables so I know they are free from pestisides plus I buy local. With the pulp that is left over from my juicing I freeze it and add it to spaughetti sauces, muffins and more to give more added nutrition to my family.

I use the Jack LaLanne Juicer when I juice my fruits and vegetables so that is the one juicer I will recommend. Some of these recipes you can use a blender as well, just make sure it is a high grand blender so you don’t break your blades.

Berry Banana

1/2 banana, frozen
1/2 pear, cored
1/4 cup frozen blueberries or frozen mixed berries
1 1/4 cup water
1 tbsp. skim milk powder
1/8 tsp. cinnamon
* Process in a blender until smooth

Blood Booster

6 carrots
6 spinach leaves
½ cucumber
1 tomato or 2 stalks of celery
½ beet
4 springs of parsley
*Process through a juicer

Carrot Apple and Celery

6 carrots
1 apple (remove seeds first)
1 celery stalk
*Process through a juicer

Carrot Apple Juice

6 carrots
2 golden delicious apples
Juice in the order listed.
*Process through a juicer

BASIC GREEN SMOOTHIE

1 apple, chopped
1 pear, chopped
2 bananas, chopped
1 - 1/2 C kale
1 stalk celery
Water

Blend all ingredients. Add water to desired consistency.

BANANA-ROMAINE GREEN DRINK

4 bananas
1 to 1-1/2 C water (depending on desired consistency)
2 C romaine lettuce

Process bananas, romaine and 1 C water in the blender until smooth. Add more water if necessary to achieve the desired consistency.

****Next week I will post more recipes for you to try out. So tune in. To be sure you don’t miss any updates here on HY Magazine be sure to sign up for our weekly newsletter. You can sign up at the top of this page to the right.

I remember well the day I was told I was a diabetic. I thought my world had come to an end. I loved food! Would I no longer be able to eat wonderful, melt in your mouth food?

Well after the shock wore off, and I did a lot of research and learning, I found that, yes, I can still have wonderful food. Everything in moderation. And, I do mean in moderation. Cutting back my portion sizes was one of the first things I had to learn.

Below is a wonderful Cornish Hen recipe that my husband and I enjoy. Before diabetes, I would have eaten an entire Cornish Hen by myself. But look - this recipe serves four people. Remember I said, everything in moderation.

Grilled Honey Mustard Cornish Hens
(makes 4 servings)

1/4 cup Dijon mustard
1 large shallot, minced
2 cloves of garlic, minced
1/2 cup white wine or low sodium chicken broth
2 teaspoons honey
Freshly ground pepper to taste
2 Cornish game hens, about 1 pound each, halved lengthwise

Whisk together the mustard, shallot, garlic, wine or chicken broth, honey, and pepper. Brush over both sides of the hens, place in a large plastic bag, pour in remaining marinade and refrigerate for 1 to 4 hours.

Light your grill. Grill 4 inches from the source of heat for 30 minutes, turning frequently, until juices run clear when hen is pricked with a tip of a sharp knife.

Per serving (skin removed before eating): 166 calories, 26 g protein, 5 g total fat, 3 carbohydrates, 0 dietary fiber, 117 mg cholesterol, 259 mg sodium
Diabetic exchanges: 4 lean protein

Betty Lynch, author of Back to the Table with My Country Kitchen, and owner of My Country Kitchen, Easy Answers to Bring Your Family Together.  You may visit her website at http://www.mycountrykitchen.com

Kid’s meals should be easy, delicious and healthy. Getting children to eat vegetables is a major negotiation. Finding a way to get vegetables into the mouths of babes is easy when they are part of the fun. Coming up with creative ways to get kids involved in the preparation and the cooking of kids’ recipes is part of the fun. Child friendly recipes will allow you the peace of knowing your children are eating healthy and they will enjoy feeling in control of what they are being fed.

Take your kids shopping with you. Let them choose the fruits and vegetables they enjoy. This is generally the simplest way even with children as young as 4 years old. Children learn to eat healthier when they are a part of the cooking and the meal planning for the family.

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Not Again! I’m Out Of… Cooking Substitutions To Help In a Bind

For a lot of cooks, there are times when we don’t have the appropriate ingredients in the pantry to make our desired recipe. If you find yourself in this situation, don’t despair, you probably have a suitable substitution on hand, saving the cook a trip to the grocery store. Here are a few.

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Now days, more than ever children should be eating healthier. For millions of children in America consuming junk food and increased inactivity has led to obesity and an increasing number of children being above ideal weight. Not only is it important to teach your child which snacks they should eat, but educating them during the early, formidable years may help them sidestep obesity and becoming overweight in the future when they are adults. Here are some tricks on tasty healthy snacks for children.

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Grilled cheese sandwiches are the least cumbersome meal to prepare. Kids can even learn to prepare it themselves. The ones I used to make contained regular cheese and white bread with margarine to cook it. Here are a few ways to make that grilled cheese sandwich healthier for your little ones.

First of all you need to slim the cheese. Full fat cheeses are a thing of the past. A slice of fat free cheese melts just the same with fewer calories and fat. If American cheese is too boring, try a slice of Swiss or cheddar cheese. Monterey Jack is good on a sandwich, also. One slice of cheese is plenty, but if you are using the fat free kind, you could probably get by with two slices for a creamier sandwich.

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