Ingredients:
Kale: 1 Bunch
Cucumber: 1 Whole
Green Apple: 1 Cored
Lemon: 1 Juiced
Instructions:
Put kale, cucumber, and green apple into the juicer.
Mix with lemon juice.
Serve with ice.
If you’re not drinkin’, you’re not playin’.
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Warm lemon water in the morning does more than just rehydrate you after a long night’s sleep. The citric acid in lemon juice allows your body to detox while flushing out your kidneys. This provides a huge mental and physical boost in energy since your body isn’t weighed down by toxins. Plus the juice of one lemon has 187 percent of the daily recommended dose of vitamin C to keep you healthy and happy. To unleash these benefits, add the juice from half a freshly squeezed lemon to a glass of warm water.
Cheers!
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Liquiteria is the first juice bar I ever visited in New York City. I love how the juice ingredients are short, uncomplicated and how they keep their selection small. The All Greens With Apple, Lemon, and Ginger is my favourite juice. It provides the maximum benefits from the green veggies, plus a bit a sweetness and kick from the apple, lemon, and ginger. If you’re not visiting Manhattan anytime soon I suggest trying my Green Buzz recipe at home for a taste of NYC.
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Ingredients:
Sparkling Water: 1 Bottle
Stevia: 2 Drops
Lemon: 1
Mint: Small Handful
Ice: 1/2 Cup
Instructions:
Using a lemon squeezer juice lemon into two glasses.
Place 3 drops of Stevia in each glass.
Add ice cubes and sparkling water.
Mix in crushed mint.
Serves 2.
When life gives you lemons… whip out this recipe and make some Sparkling Lemonade!
Buy Ingredient Vibes:
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Basil Pesto is always one of my go-tos when it comes to cooking something easy and flavorful at home. Its classic fresh taste makes anything from sautéed shrimp to pasta extra delicious, fresh, and comforting. Better than anything you would find in a jar at the grocery store. My KitchenAid® Pro Line® Series Blender is the perfect tool to create this…
I begin the process with a trip to the local farmers market to pick up a handful of fresh ingredients, this is key! For a gourmet twist, I like to use Marcona almonds instead of pine nuts. The blender chops and purees the ingredients perfectly. The fresh aroma of all the ingredients instantly fills up kitchen. Take a look at the recipe below!
Homemade Pesto:
Makes about 2.5 cups
Ingredients
2 c Basil Leaves
1 c Italian Parsley Leaves
2 T Fresh Oregano
1/4 c Marcona Almonds
1/4 c Grated Pecorino Romano Cheese
2 Cloves Garlic
1/2 Lemon to squeeze
1 c Extra Virgin Olive Oil
2 t Kosher Salt
Directions:
In a blender add the fresh basil, parsley, oregano, almonds, garlic, lemon juice and salt. Turn the blender onto high and slowly pour in the olive oil through the cap in the lid. Blend for about 10 seconds. Put the mixture into a mixing bowl and stir in the grated Pecorino Romano cheese. Add to your favorite dish and enjoy!
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Lets face it, when we hear the words fried chicken we instantly think of our cheat meal quota being filled for the week. Lucky for us the taste of authentic fried chicken is no longer out of reach for those who want to avoid gluten. Creating the perfect blend of crispy yet tender fried chicken is a another one of Chef Catty Boom Batty’s specialties. Marinating the chicken in buttermilk is one of the secrets to making this Southern-style fried chicken so tender and juicy. Paired with a simple salad topped with homemade dressing this is a treat for anyone craving a healthier version of an american classic.
Fried Gluten Free Chicken Strips
Serves 3
Ingredients:
1 Boneless Skinless Chicken Breast or Chicken Tenders
2 c Gluten Free Flour
2 c Buttermilk
2 T Smoked Paprika
2 T Granulated Garlic
2 T Granulated Onion
2 t Cayenne Pepper
Vegetable oil for frying
4 t + 1 pinch Kosher Salt
Directions:
If using chicken breasts, cut into 1inch strips. In a medium sized bowl add 1T smoked paprika, 1T granulated garlic, 1T granulated onion, 1t of cayenne pepper, 2t of kosher salt and the buttermilk, together then marinate the chicken in the buttermilk for at least 2 hours or overnight.
In a small electric fryer, add vegetable oil just about 2/3 the way up from the basket. Heat at 375 degrees fahrenheit.
In a shallow pan add the flour and the remaining seasoning. Dredge the buttermilk chicken into the flour and dust off any excess flour. Then add the chicken into the fryer and cook for about 5 minutes or until golden brown. Drain onto a paper towel and season with a pinch of salt.
Market Lettuce with Buttermilk Dressing, Cucumber and Avocado
Serves 3
1 head of Butter Lettuce or Market Lettuce
1/4 Medium Diced Cucumber
1 ea Avocado Sliced
1/4 c Buttermilk Dressing
2 T Italian Parsley Leaves
1 T Dill Leaves
1 t Kosher Salt
1/2 Lemon
Buttermilk Dressing
Makes about 1 cup
1/2 c Organic Mayo
1/4 c Creme Fraiche or Sour Cream
1/4 c Buttermilk
1 T Finely Chopped Dill
1 t Granulated Garlic
1 t Granulated Onion
1 T Lemon Juice
2 t minced Shallots
2 t Kosher Salt
Directions for Buttermilk Dressing:
In a medium size mixing bowl, add the shallots and macerate with the lemon juice. Then add the remaining ingredients and whisk together.
Directions for Salad:
In a large mixing bowl, add the cleaned lettuce leaves, cucumber, buttermilk dressing, dill, parsley, salt and lemon juice. Mix together well and then place on a plate and garnish with the sliced avocado.
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A light vegetarian pasta is the perfect way to end a long summer day. We turned to Chef Catty Boom Batty to create a seasonal summer dish that is as nutrient rich as it is tasty. After visiting the local farmers market and picking up fresh bucatini pasta from McCall’s she created this Italian Summer Bucatini Pasta. Zucchini adds a soft crunch to the pasta while the combination of onions, tomatoes, capers, garlic, and basil naturally creates a light, classic Italian flavored juicy sauce. With plenty of healthy veggies that offset the fresh pasta, you will feel happy and satisfied from just one plate.
When using fresh organic ingredients with simple cooking methods you’ll see that the foods we often consider “fattening” or “unhealthy” are actually the opposite. You just need to get back to the basics of clean, organic, natural, food.
Ingredients:
Serves 3
12 oz Fresh Bucatini Pasta
1/3 c Medium Diced Onion
1/2 Zucchini
1/4 c Chopped Basil
1 ea Medium Diced Heirloom Tomato
1/2 Lemon for Juicing
3 Cloves Garlic Minced
1/4 c Chopped and Pitted Ligurian Olives
1/4 c Chopped Capers
1t Red Pepper Flaked
4T Extra Virgin Olive Oil
3T French Unsalted Butter
Kosher Salt to Taste
Directions:
In a large pot bring water to a boil, season with salt so it tastes like the sea. Add about 2T oil and then add the fresh pasta. Cook for about 2-3 minutes, drain and set aside.
In a large saute pan add 2T oil over medium heat. Then add the zucchini, try to get a little golden brown color then add the onion and garlic, stir until the onion is translucent. Add the tomato and cook for about 1 minute, then add the butter, capers, olives, red pepper flakes, and squeeze of lemon juice. When the butter has fully melted, add the bucatini pasta and mix together, then garnish with basil. Season with salt to taste.
Recipe by: Catty Boom Batty
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Vitamins and organic ingredients are just as important to your skin as they are to your body…
Eminence Organic Skin Care Rosehip & Maize Exfoliating Masque contains rosehip extract that your skin craves. It improves the appearance of your skin and contains the vitamin C that makes it glow. Honey, lemon juice, and maize flour exfoliates, moisturizes, nourishes, and reduces the signs of aging. It’s the perfect summer essential for sensitive and oil prone skin. Sweat The Style recommends applying this masque 3 times a week for 5-10 minutes to keep pores clear and skin healthy.
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Citrus is in season so why not celebrate by combining all its diverse colors and tastes together. At the Hollywood Farmers’ market we found all the blood oranges, navel oranges, tangerines, grapefruits, and meyer lemons at farmer Laura Ramirez of J.J.’s Lone Daughter Ranch which is certified organic. She also grows a wide variety of avocados so we decided to add a beautiful fuerte avocado to ground the fresh juicy flavors of all our specialty citrus. Traditionally citrus fruits and avocados grow together so maybe that’s why they compliment each other so well.
Ingredients:
2 navel oranges
2 tangerines
2 blood oranges
2 pink grapefruit
1 meyer lemon, thinly sliced crosswise with the skin on
1 fuerte avocado, peeled, pitted, and thinly sliced
1 shallot, very thinly sliced
¼ c meyer lemon juice
½ c extra virgin olive oil
1 bunch of mizuna
½ c pistachios, shelled, toasted and lightly pounded
salt
Instructions:
Using a sharp utility or pairing knife cut off the top and bottom of the oranges, blood oranges, and grapefruits so that it sits flat on the cutting board. Cut down the side of each fruit curving the knife to follow its natural line, remove the skin and white pith. Place the fruit on its side and slice crosswise to make pinwheels, about a ¼ inch thick.
Peel the tangerines and with a paper towel gently rub off the pith and pull each piece apart.
To make the juicy dressing, put the meyer lemon juice and any left over juice from all the citrus into a bowl. Slowly whisk in the extra virgin olive oil and season with a pinch of salt.
To assemble the salad, put the citrus, shallots, avocado and mizuna into a large bowl and add a pinch of salt. Pour over the dressing and toss very gently. Layer the ingredients onto a plate and garnish with pistachios.
Recipe x Catty Boom Batty
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Cauliflower Soupreme
Ingredients:
Grape seed or Extra Virgin Olive Oil: ¼ c
Onion: 1/2 large, diced
Leek: 1 medium, diced
Celery Stalk: 1 medium, diced
Garlic: 6 cloves, groughly chopped
Cauliflower: 1 head, cored and roughly chopped
Vegetable Stock: 8 cups
Sea Salt: To Taste
Ground Pepper: To taste
Instructions:
In a large stock pot add the grape seed or extra virgin olive oil over medium heat. Then add the onion, leek, celery, and garlic and sweat until translucent. Add the cauliflower with 1 cup of vegetable stock and season with salt and pepper, then cover with a lid. Continue to stir the vegetables every minute until soft, making sure not to get any color, then pour the rest of the vegetable stock and bring to a boil for about 5 minutes. Put the soup into a blender and puree until silky smooth, season again to taste.
Almond Aillade:
Ingredients
Toast Almonds: ¼ c
Garlic: 1 clove
Lemon Zest: 1t
Extra Virgin Olive Oil: ¼ c
Lemon:Juice of ½
Italian Parsley Leaves: 1T, roughly chopped
Instructions
To make the Almond Aillade pound the garlic in a mortar and pestle into a paste, add the almonds and pound into rough pieces. Put the almonds and garlic into a small mixing bowl and add the extra virgin olive oil, lemon juice, and chopped parsley. Season to taste.
Recipe x Catty Boom Batty
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