Life-Enhancing Mineral-Rich Green Juice

Siri... can you make me a green juice?

If only.

"A healthy outside starts from the inside." —Robert Urich

Around this time of year I begin juicing and then inevitably stop when autumn starts to slip into winter. I just can't maintain the enthusiasm to juice through the cold months, but when the sun starts to rise early, and the birds begin chirping before dawn, my yearning for green juice returns once more.
   "Mmmmmm, fresh mowed grass," my husband says as a repetitive quip when I hand him a glass of freshly juiced greens. Jay's sarcasm is not entirely unwarranted. Green juice does indeed taste like summer in a glass. For Jay, drinking green juice is a bit like taking a dose of medicine. Being a former Marine, Jay doesn't need to enjoy the green juice to consume it. He just drinks it like a man. #truegrit
   I don't mind the flavor of this slightly spicy tasting green juice. Some over-the-counter green juices are actually high in sugar. To avoid spiking insulin levels I opt to eliminate sweet fruit from the ingredients mix. No apples for moi. If you must add a sweet fruit or vegetable, keep the addition to one serving. Full disclosure, I usually add a small to medium sized carrot.

These are all the veggies that go into a 16-ounce serving. 

My obstacle to juicing is not the flavor, but is related to actually doing the work to make the juice. When I'm organized it takes about twenty minutes to produce 32 ounces, which for us is two servings but for others this amount could comfortably serve a family of four. When I'm not organized it takes about 30 minutes from start to finish and another 5 minutes to clean the juicer's parts.
   A heavy duty Champion masticating juicer has a permanent home on my kitchen counter, whether I juice regularly or not. The appliance weighs 23 pounds so lugging it around to store it between uses doesn't make sense for me. The beast of an appliance stands as a steadfast reminder of what I should be doing when I'm not. Similarly the weight bench in the garage is a constant visual prompt that I should be exercising when I'm not. I always get back around to using both but staying with a routine is clearly a challenge for me.
   The masticating juicer produces more nutritious juice because it does a better job of breaking down the fiber of the vegetables. The Champion both cuts and grinds. The juice produced by a masticating juicer has a longer shelf life of up to 48 hours because the Champion does not build up heat while it does its job. With that being said, I tend not to store the juice. My goal is to consume it within 30 minutes of making it. And, I don't simply drink my juice, I chew it, and swoosh it around in my mouth because many of the enzymes present in the juice are activated by saliva. To learn more, check out this Tedx Talk, Chew Your Juice.

All set-up and ready to juice. 

Finally, you'll want to drink green juice on an empty stomach for maximum benefit and easy digestion (code for not blowing a bunch of gas). I prefer mine as a first meal of the day after enjoying my morning coffee. I add collagen protein and a little half and half to my coffee, which sustains me for awhile. If that doesn't quite work for you and your schedule, the next best thing is waiting a minimum of two hours after a meal to drink a glass of green juice. I find the juice filling but if that's not the case for you, drink your juice then wait twenty minutes before eating whatever's next on the daily menu.

I'm just dropping this image here 'cause the butterfly is pretty and it matches the color theme.

Life-Enhancing Mineral-Rich Green Juice

Paleo-Friendly Tangy Four Bean Salad

by Michelle

When life is sweet, say thank you and celebrate

When life is sour, say thank you and grow.

                         —Shauna Niequist

Bean salad gains its unique flavor from lounging in a sweet and sour marinade.

   When I gamely agreed to adhere to a stringent Whole30 Challenge last January, I was forced to adapt favorite family recipes to fit within the rules of the program. I'm constantly tinkering in the kitchen so I looked at the requirement of adapting long-loved recipes as more of an adventure than a pain in the neck. Modifying recipes to be gluten-free or Paleo compliant has introduced me to a variety of new ingredients that I now include as standards in my already overstocked pantry. These items primarily include coconut-based items such as: Coconut Aminos, Vivapura Coconut Flour, Coconut Sugar, and Coconut Oil. I also particularly like Wellbee's Super Fine Almond Flour, Red Boat 40°N Grade Fish Sauce and Avocado Oil. I have also successfully swapped honey and homemade honey syrup for refined sugar in a number of recipes including salad dressings, marinades and beverages.
   This year for my "Going Clean in 2016" campaign that I kicked off the second week of January, I have further reduced the amount of unrefined sugar in my diet. I no longer add honey to my coffee, or any beverage for that matter, and I am consciously doing my best to identify and eliminate excess sugar from my diet whether it is refined or unrefined. I've been juicing vegetables everyday for a nutritional boost and I've started exercising daily. No matter what program my husband and I follow for improved health, one thing is for sure. He will not forsake Four Bean Salad. He loves it so. I documented his love for Four Bean Salad in this post with a recipe calling for granulated sugar.
   What makes Four Bean Salad so delicious is the sweet and sour marinade. Honey is actually sweeter than granulated sugar, so it should not be swapped one-for-one in a recipe. For a non-baking recipe, to replace one cup sugar, you can reduce the same amount of honey by two to four tablespoons, depending upon your desired final outcome. We like the marinade to be on the sweeter side, so I reduced the amount of honey by 1/4 cup instead of 1/2 cup.

Red bell peppers take the place of kidney beans in a paleo-friendly bean salad.

   To be clear, this recipe is not Whole 30 compliant. It is loosely Paleo-friendly, if the garbanzo beans and kidney beans are omitted. I say "loosely" because a Paleo lifestyle completely eliminates refined sugar and only small amounts of honey are allowed. Granted, this recipe has a lot of honey, but my husband and I use a slotted spoon to scoop up portions of the bean salad as a quick and tasty topping for green salads and we let the marinade drain back into the bowl. From my unscientific estimates, once the beans are drained, most of the marinade is left behind. After I finished being stringently Paleo, garbanzo beans were added back to the mix. Why? Because we love them so. Especially in this super smooth hummus recipe. Divine!
   I tried to strictly eat Paleo through the last months of winter and in to early spring of 2015 and found the kitchen prep too labor intensive. And this revelation is coming from me, a person who cooks regularly from scratch with whole foods and lots of organic vegetables. I really tried to stay true day after day, but on hectic evenings when I just needed to whip out a dinner, I did what I needed to do (without guilt, I might add).

   I also went on a bit of a gluten bender this summer, especially with my trips to Denver, New Orleans, and Northern California. Life is short—I wasn't going to pass up trying a Po' Boy and Beignets in the Big Easy or Dim Sum in San Francisco or cup after cup of Linda's Aged Holiday Egg nog. (Seriously, that boozy eggnog is bomb.) I paid for it though around my mid section.
   Much to my chagrin, I finally stepped on the scale on New Year's Day. After squinting to read the digits with my near-sighted eyes, I made a very sad frowny face, and then stepped off the scale. I may have even blurted, in an exasperated tone, a bad word or two. I didn't need a crystal ball with me in the bathroom to foresee my immediate future. I'd be joining the other millions of people who resolved to embark on a bright and shiny new year by undertaking a new eating and exercising campaign.
   I have once again locked down my eating and exercising routine. Unfortunately, this is not my first weight-loss rodeo. It's back to careful eating, with a splurge here and there (I am human after all), and it's definitely back to the gym. Channeling Nike's slogan, I just need to do it. At least I can still have this Four Bean Salad as part of my forthcoming eating regimen. Hallelujah for small graces in the kitchen.

Paleo-Friendly Tangy Four Bean Salad

Horchata Agua Fresca for a Crowd (Dairy-Free)

by Michelle
Photos by Linda and Michelle

"The origins of this drink stem from Egypt where they originally used the chufa nut to make horchata. During ancient times the drink made its way to Spain. When the Spaniards brought the drink to Mexico, the natives used rice to make the drink." —Chelsea Kenyon

   I wish I had a video to share with you of my sister Juliette as she initially tasted the horchata that I made for Maddie's graduation party. Juliette looked like she was tasting a fine wine, analyzing her palette for the complexities of terroir, balanced with the high and low notes of the almonds and rice.

   Even though we were celebrating Maddie and her educational accomplishment, I especially made the horchata for Juliette. This story really begins back in February when I learned during a lunch with my sister and her daughters, Avalon and Sonora, that Juliette's favorite beverage with Mexican food is, in fact, Horchata. Not a sweet and sour margarita, nor iced-cold beer, or effervescent Coca-Cola—but the creamy, refreshing agua fresca known as horchata. 

Juliette—Horchata connoisseur.

   After being sisters for four decades, Juliette's declared love of horchata was a new one on me. You think you know a person and then you discover she loves horchata. Who knew? Certainly not me. I had never tasted the beverage before that lunch. And, the horachata served at the restaurant? Juliette declared it the worst tasting horchata she had ever had. I committed myself right then and there to uncover the mysteries of horchata and to try to make the best version mi hermana has ever tasted.

Horchata and Agua Frescos are popular beverages at Farmers Markets in California. This photo was taken in Petaluma, California at a market just down the street from Linda's house.

   Of course, these days, all quests seem to begin with a search on the internet. The search term "horchata recipe" returned many varying responses from dairy based beverages to more traditional offerings made with nut and rice milks. When in doubt, I say opt for traditional methods. As with the fruit agua frescas, such as watermelon and pineapple-ginger, to make horchata there's a lot of high speed blending, so you'll want a good electric blender to prepare this recipe.
   Since the only horchata that I had tasted was the one Juliette declared the worst, I didn't have a favorable flavor profile in my memory banks to work towards when creating the beverage at home. Some recipes call for soaking the rice and almonds together, which I opted against. When making an almond milk, the almonds soak overnight in filtered water. Afterwards, the soaking water is discarded and the soft almonds are blended with fresh water. I was concerned that the almonds' soaking liquid might taste bitter. Also, if you are interested in such things, the strained almond pulp can be used as a cooking additive in crackers and baked goods, whereas there really isn't a good use for the strained rice pulp.
    I waited with bated breath as Juliette took an initial sip of the homemade horchata. She was not quick to provide feedback. I patiently studied her face for signs of approval, but her features were still, except for her lips which gently moved as the horchata rolled around in her mouth. Finally, after what seemed to be forever, Juliette said without enthusiasm, "It's not the best I've ever had." Oh, the stinging bluntness between sisters.
   That's the great thing about Juliette though, she's always honest. Searingly so, at times. "What would make it the best?" I asked, figuratively swallowing my disappointment. According to Juliette my horchata needed to be thinner and it needed more canela (Mexican cinnamon). In fact, I was greatly relieved. I could overcome those two objections rather easily. I immediately added more club soda to thin the mix. That night, as I was putting away leftovers, I added another canela stick to the remaining horchata and gave the creamy beverage a good stir.
   In the morning, Juliette poured glasses of horchata to accompany our impromptu breakfast of chilaquiles. Juliette repeated her standard connoisseur's taste test. Much to my relief, my dear sister declared my homemade horchata a winner.

Horchata Agua Fresca for a Crowd (Dairy-Free)

Pineapple-Ginger Agua Fresca for a Crowd

by Michelle

"Este verano en la playa, tira agua fresca al sol, y se te refrescarán las ideas para el otoño". 

                                                                                                                         — Xavi Gabriel.

A trio of Agua Frescas (Horchata, Pineapple-Ginger and Watermelon)
can be conveniently prepared and chilled in advance of your party.

   I recently found myself traveling at a cruising speed of about 550 miles per hour on a flight from Colorado to Arizona. I casually watched the orange and purple tinged sunset from my window seat. When the sun slipped below the horizon, I pressed the overhead  light and settled myself into the reading comfort of the June release of Saveur magazine. After a hectic week in Denver, I lazily browsed the pages taking in the do-it-yourself Liquid Smoke brief and then moving on to study an article titled Campfire Confection, a version of S'mores made by preparing bourbon-flavored marshmallows. Um... yes, please.
   Then at around cruising altitude, when I popped my ear drums, I turned the pages to On The Spritz an article dedicated to the praise of the modern day Spritz—those wine-based effervescent cocktails that people love to enjoy at home but never seem to order at the cocktail lounge. By the end of the short article, and enticed by the happy photographs. I was ready for a Spritz, that's for sure.
   It didn't take long for me in my relaxed state to think about Maddie's graduation party and the trio of Agua Frescas that we prepared to complement the Mexican-themed menu. We added carbonated water, also known as club soda, to the refreshing homemade fruit juices. It didn't take too much thought before my mind contemplated what it would have been like to substitute cava or champagne for the fizzy water. I'll place my bet on delicious.

The drink buffet included Pineapple and Watermelon Agua Frescas,
dairy-free Horchata, "Not Too Girly" Strawberry Margaritas and chilled white wine. 

   The graduation was an all ages event so I had plenty of non-alcoholic beverages for guests to choose between. If it had been a smaller, adults gathering, substituting alcoholic bubbly for the tamer H₂O fizz may have been tempting. Think Mimosa, but instead of the freshly squeezed orange juice, the flavor is watermelon or pineapple. Sounds great to me. Either way, you can't go wrong. Fruit forward agua frescas are a taste sensation. If you haven't had the pleasure of trying an agua fresca, well, don't delay, make one today.

Maddie seems pretty happy with the options at the toppings bar 
for the tacos. Her cousin, Sonora, is enjoying a vodka enhanced 
pineapple auga fresca during her meal.

Pineapple Ginger Spice Agua Fresca

DeGrazia Gallery and Mission In The Sun — Michelle's Creamy Pinto Beans

My Traveling Tales by Linda
Photos by Michelle and Linda

"Religion is within yourself and you don't have to go to church and you don't have to be one of those people who goes every Sunday." — Ted DeGrazia

   On a beautiful and very sunny afternoon in the first week of December this past year, Michelle and I along with my son, Jordan, set out for a trip to the edge of the Santa Catalina Mountains to visit the DeGrazia Gallery and Mission in the Sun. Michelle had been to the location before to see the talented dancers of the Ballet Folklórico Tapatío perform on the grounds, and she had wanted to show me the beautiful gallery and mission ever since. Jordan and I arrived in Tuscon in the last few days of November to celebrate a belated Thanksgiving, and Maddie's and Jordan's conjoined birthdays in the first week of December.

   I always forget in between trips to Arizona, just how warm it is most of the time. As usual I packed far too many winter clothes in my suitcase. It is December after all, I told myself stubbornly when I was selecting what I would bring with me. I remembered there being some cold days now and then when I lived there some years back. As it turned out, the sun shone brightly, and it was in the high seventies for most of the ten days that we spent in Arizona. My Northern California wardrobe was mostly too warm to wear, and I dragged it to Arizona and then back again for the most part unworn. This is exactly how our sister, Juliette, has made a business of purchasing the castoff woolen coats and sweaters from all the folks who move to Phoenix or Tuscon to retire from far colder climes, and suddenly realize that they may never need a coat again. Clearly, having lived in this city in Arizona before, I should have known better.

   We didn't arrive at the gallery until mid-afternoon, and I a little was disappointed that we didn't arrive during a time that is optimum for taking good photos. Internally chiding myself, I had to remind myself that we were on vacation, and I certainly had enjoyed my lunch out with my sister and my son with the accompanying margarita, which was suddenly making me feel like I might need a nap on a bench in the shade of the desert flora of the Cactus Corral. The sun was shining hard down upon us as we entered the grounds. Fortunately, the gallery is cool inside because of the thick adobe walls which naturally maintain a comfortable ambient temperature.

Etorre "Ted" DeGrazia—self-portrait.

   Etorre "Ted" DeGrazia is an interesting and inspiring individual in Arizona history and lore. He was the son of Italian immigrants and his father was a miner. DeGrazia lived and painted in the cities where my sisters currently reside—Bisbee and Tuscon. He once served an internship with the great painter Diego Rivera who was the husband of Frida Kahlo (while they lived, he was the better-known artist—to my personal delight—now she is).
   The gallery which was built by DeGrazia himself is housed in a beautiful adobe building designed to look like a mission. It is on North Swan Road in Tucson nestled at the foothills of the Santa Catalina mountains that rise up behind the property. DeGrazia was early to embrace and pay homage to life in the desert, and to paint the magic that he found there.

His images are well-known around the world, but particularly in Arizona, where there are prints and cards that feature his colorful, often whimsical and impressionistic-style paintings everywhere you turn. They abound in gift shops and malls across the state.

   The lethargic-feeling me perked up considerably once inside the gallery. The building is large and is worth seeing on its own. Although Ted's style of painting is not my personal favorite, I enjoyed the textures and bright colors of the collection of paintings and the sentiments expressed. I hadn't realized before my visit that he also made jewelry. Some of the pieces that he created are in the photos below—including a stunning bracelet set with turquoise cabs in a gold setting that DeGrazia himself wore. As a collector of turquoise jewelry it was an eye-poppingly amazing piece just fit for a king or queen.

   DeGrazia built a small chapel nearby that is dedicated to Our Lady of Guadalupe who is the patron saint of Mexico and who is beloved in the households of we sisters. We each have our own altars dedicated to Guadalupe. This tiny chapel has a beautiful feel to it, and it was a lovely and serene way to end the afternoon by spending time in this sacred space.

Michelle pauses for a photo in the Mission in the Sun.

   Over the years I have discovered that most people I encounter living in California generally do not understand the magic of the desert or the incredible variation in geography and wildlife contained within the borders of the state of Arizona. Unless they have spent time in the actual desert and other locations in Arizona (and I do not mean having visited a resort for a weekend in Phoenix or Tucson), they fail to have a full comprehension of the majesty and inherent drama contained within the natural landscape. Once Arizona gets in your blood, though, you will always return. You will be drawn back to the long and vibrant sunsets, wide open vistas, jagged mountains, monsoons with lightning illuminating the horizon, towering cumulonimbus clouds and the barren yet fecund majesty of the desert. Truly, Arizona does get deep into your blood, and I could feel this love of place exuding through the works of Ted DeGrazia. I understand that love, and I was deeply moved by it.
   We sisters all have artistic pursuits, or at least we try to maintain creative endeavors while we trudge through our daily lives making a living and put dinner on the table just like everyone else. Ted DeGrazia's spirit lives on through what he built and the art he created. Though he died in 1982, his soul is very much alive in this place, which is a very inspirational thing for a creative spirit to see and feel. It was time well-spent to contemplate artistic passions, and see how much lasting beauty can be created in a life that is committed to self-expression.

This is a painting of Michelle's favorite church in Tucson, San Xavier del Bac.

Michelle's Creamy Pinto Beans
by Michelle

The cooked pinto beans become creamy by lightly mashing a portion of the beans.

   This is my go-to bean dish that I make to accompany a Mexican fiesta menu. I made up a big batch of these beans for Maddie's recent graduation party. They are just as delicious, yet much easier to make than refried beans.
   The key to making soft beans is to avoid adding salt or any type of acidic flavoring, including citrus juices until the beans are fully cooked. It's also really important to soak the beans in filtered water overnight.
   To pick over and clean the pinto beans, grab a handful or two of beans directly from the bag and drop into a shallow bowl. Swirl the bowl which helps to detect a small rock or debris hidden among the beans. Once you are satisfied the beans in the bowl are clear of foreign matter, transfer the beans to a large colander and repeat the process until the entire bag of beans has been sorted. Then, give the beans a good rinse under cold running water. Place the washed beans in a soup pot and add enough fresh, filtered water to cover the pintos by a good two to three inches. The beans will soak up the water and expand considerably overnight.
   For a larger party, I like to make a double batch of beans and prepare a day ahead of time. Like most soups and stews, the flavor of the beans only gets better with a rest in the refrigerator. Simply reheat the beans over medium heat on the stove top.

Soak Overnight:
1 pound pinto beans, picked over to remove tiny stones
enough filtered water to cover beans by 2 to 3 inches

Ingredients:
ghee, olive oil, good quality lard or bacon fat
1 medium yellow onion, diced
4 cloves garlic, peeled and minced
1 jalapeño, minced (I discard the seeds because I don't want the beans to be spicy)
1/4 tsp chili flakes

Add-In:
1 Tbsp fine sea salt

Equipment:
large soup pot
hand masher or immersion blender

The beans were soaked overnight and are now ready to be cooked.

Procedure:
1. Clean and then soak the beans overnight as described in the introduction.
2. Drain the beans in a large colander and discard soaking water.
3. Place a large soup pot over medium heat. Drizzle the bottom with olive oil, ghee, bacon fat or fat of your choice. Sauté the yellow onions for five minutes. Add the jalapeño, cook for two minutes, then add the minced garlic and the chili flakes, cooking for another two minutes.
4. Add the soaked and drained beans to the pot. Add enough cold, filtered water to cover beans by 1/2-inch. Bring to a boil, then reduce heat to maintain a simmer. Stir the beans every half hour or so. Adjust the heat, as needed, to maintain a simmer. The beans should be soft in about 2 hours. The beans need to remain covered with water throughout the cooking process. Add additional water, if needed. Towards the end of cooking, pull a bean out of the pot and eat it. If it's soft, the beans are ready. If there is still resistance in the bean to your bite, continue to simmer the beans until tender.
5. Once the beans are soft, add 1 tablespoon of fine sea salt. Stir well.
6. For creamy beans, remove any excess cooking water until the liquid is just even with the top layer of beans. (Reserve the cooking water in case you need to thin the beans.) Use a hand masher and mash the beans until the desired consistency is reached. You can also use an immersion blender for this job, just make sure you don't over blend. A third option is to remove a cup of beans and whirl in a blender and then return the puréed beans to the pot. If the beans rewarm on the stove top for a significant amount of time, you may need to thin with a little of the cooking liquid or water, depending upon what you have on hand.

Jordan soaks up some desert sun. It has been a long winter in
Northern California where he makes his home.