Get Healthy With NutriBlast From NutriBullet….AND It Tastes Good

Posted on June 10, 2013 by Jueseppi B.

 

By Jueseppi B.

 

Mango-Lime-Kale-Blast

 

 

 

Mango Lime Kale Blast

by NutriBullet

NutriBlasts are the perfect morning breakfast replacement. I especially enjoy them after a hard morning workout. It helps clear your body of metabolic waste, cleanse the colon and gives you an energy boost to start the day.

 

Here’s a terrific combination: mango lime and kale. Mangos are super fruits rich in beta-carotene, limes are loaded with vitamin C and kale is rich in vitamin A, as well as calcium. This mixture is a refreshing combination bursting full of vitamins and fiber, a detox drink to begin your morning

 

Mango Lime Kale Blast

  • 1 cup of frozen mango
  • ½ lime peeled and deseeded
  • ½ banana
  • 2 cups of kale
  • Coconut water to line
  • 3-4 ice cubes

 

Add all ingredients to the large NutriBullet cup and blend until smooth.

 

This is a super-healthy NutriBlast and a detox drink all in one!  It’s great morning jump-start that will keep you full of energy throughout the day. And the detox cleanse is just an added bonus! As usual, please feel free to mix up the recipe and take creative liberties.

 

-Kim Pontius

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Preventing Cancer by Any Greens Necessary

 

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In an important new study, the relationship between fruit and vegetable intake and risk of breast cancer in black women was studied and the results were surprising. Which veggie do you think played the biggest role in decreasing breast cancer risk? Dr. Michael Greger of NutritionFacts.org tells us more.

 

 

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Drew Canole’s Chocolate Protein Pudding

 

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Need a quick post-workout snack? Feeling hungry and want to curb your junk food cravings? Well, FitLife.tv’s Drew Canole has a recipe that’s sure to please – Chocolate Protein Pudding. Need we say more?

 

 

 

 

 

  • 3 scoops plant-based protein powder (chocolate)
  • 1 cup coconut milk
  • 1/4 cup chia seeds
  • 1 tablespoon almond butter
  • sprinkle of cinnamon
  • sprinkle of Real Salt

 

Directions

  1. Let the mixture sit for a few minutes to form a jelly.
  2. Pulse in the NutriBullet until blended.
  3. Sprinkle with cinnamon and salt.

 

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Preventing Strokes with Diet

 

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It’s no surprise that a diet high in potassium can help lower the risk of heart disease and stroke by as much as 21%, but it may surprise you to know which whole foods are actually the ones high in potassium. Michael Greger of NutritionFacts.org tells us more.

 

 

 

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Honeydew Shamrock Shake

 

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Green smoothies are a tough sell in my house. That’s why I love St Patrick’s Day. It gives me an excuse to serve green food and the kids just think I put food coloring in! I served a green food every day leading up to St Patty’s day: Green Eggs and Ham, green turkey meatballs, green hummus (made with spinach), celery with green veggie dip (made with Greek yogurt, arugula and garlic) and a Green Honeydew Shamrock Shake.

 

Two important thing happened  during my week-long experiment:

  1. The kids had fun
  2. They ate their veggies!

 

My husband and I had a good laugh witnessing them intake vitamins, minerals and fiber and actually enjoy it!! We confessed to our mastermind plan and, to our surprise, they all agreed to liking the green dishes. Yay! We won!

 

Although my favorite holiday has passed, I keep serving up this family favorite. All four of my green-food-phobic children think the leprechaun made it for them. Shhhhh! Don’t tell! ;)

 

I love this Blast because it contains three fruits and three veggies. That is more fruits and veggies than most kids get in a week!

 

Honey Dew Shamrock Shake

Combine the following in you NutriBullet and Blast!

 

Ingredients

  • ½ cup baby spinach leaves
  • ½ large cucumber
  • 1 avocado
  • ½ cup ripe honeydew melon
  • 1 kiwi (peeled)
  • 1 green apple (cored)

 

*Garnish:1 slice of cucumber and one thin slice of honeydew melon. You may also choose to serve it with a mint leaf if you are feeling festive!

 

*To make this smoothie a creamy consistency, add 1 tbsp non fat vanilla Greek yogurt.

 

* You may also want to try freezing Greek yogurt in ice cube trays and using frozen yogurt cubes. This will make the smoothie more of an ice cream consistency.

 

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From Ms. Kim Pontius & NutriBullet: Strawberry Balsamic Vinaigrette

Posted on June 8, 2013 by Jueseppi B.

 

By Jueseppi B.

 

strawberry-salad

 

 

 

Strawberry Balsamic Vinaigrette

 

I love salads. I never grow tired of the endless combinations. I can eat them either as a side dish or as the main event, I can eat them vegan, vegetarian or with grilled chicken.  I am always in search of new fascinating ways to use fresh fruits and veggies.

 

I just came across this fabulous fresh strawberry salad that’s accompanied by a fantastic strawberry vinaigrette, courtesy of Rachael Ray.  It’s so quick and easy.

 

Strawberry Balsamic Vinaigrette Dressing

 

 

Green Salad

 

Place all dressing ingredients in the small NutriBullet cup and blend. Add salad ingredients, except for cheese, to a bowl and toss with dressing. Top with cheese.

 

Wow, who knew that a teaspoon of strawberry jam could make such a difference? This is such an easy and awesome recipe. Try mixing up the variety of veggies for a twist. It’s wonderful served with sliced grilled chicken on top. It’s perfect for a main course, brunch or potluck party. You can change the salad dressing depending on the fresh fruit you use in the salad. I also use fresh raspberries and change the jam to raspberry. The possibilities are endless!

 

-Kim Pontius

 

 

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Filed under: "BARACK" The Vote, 2014 Mid Term Elections, Cooking, Cooking Food Recipes, Education, Fun & Games, Good News, Health, Joy & Happiness, Recipes, Recipes ~ Food | Tagged: , , , , , , , , | Leave a Comment »

Someone You Should Know: Mr. Kazuki Yamamotom, Coffee Foam Artist.

Posted on May 31, 2013 by Jueseppi B.

 

By Jueseppi B.

 

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Anthea Quay of the blog TAXI, has discovered a magician with coffee….

 

 

Japanese Coffee Artist Creates Adorable 3D Latte Art, ‘Pops Out Of The Cup’

 

If you don’t like your coffee shaken nor stirred, but don’t mind it with art—you’ll like Osaka, Japan-based coffee artist Kazuki Yamamoto’s 3D renditions that look too cute to be drunk.

 

Already known for his wonderful 2D coffee art, Yamamoto took his creations to the next level—to literally ‘top’ them off, with foam.

 

Made mostly of milk foam found in cappuccinos and lattes, his adorable 3D sculptures feature animals and sometimes cartoon characters.

 

 

From Kazuki Yamamoto and Toxel

 

 

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If you are ever in Japan Osaka · check out the Ameblo Cafe cafe 10g….ameblo.jp/cafe-10g/

 

But brush up on your Japanese to order one of these…….

 

 

Incredible 3D Latte Art by Kazuki Yamamoto

 

You don‘t even have to love coffee in order to appreciate these super creative latte foam artworks by Japanese artist Kazuki Yamamoto. And we‘re not talking about the little smiley faces or flat palm tree patterns: this 26-year old latte artist, based in Osaka, creates actual 3D foam sculptures in the coffee mugs of the Cafe10g visitors. This thinking outside the box – or, rather – outside the cup – even gave Kazuki the idea to make the coffee foam climb out of one cup and reach for another. That way you might be served with a cup of coffee where a cat is trying to get into another one next to it, where tiny fish are swimming.

 

Besides these meticulous 3D sculptures, Kazuki also does some amazing flat latte art. His subjects vary from manga and video game characters to portraits of such people as Albert Einstein or John Lennon. Kazuki says his dream is to open up a his own cafe in Tokyo one day. For more 3d latte art, be sure to follow him on twitter.

 

Thank you  Bored Panda

 

 

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First Lady Michelle Obama: White House Summer Garden Harvest

Posted on May 28, 2013 by Jueseppi B.

By Jueseppi B.

 

 

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White House Kitchen Garden Summer Harvest

 

Published on May 28, 2013

First Lady Michelle Obama delivers remarks before joining school children from across the country to harvest the summer crop from the White House Kitchen Garden. For this harvest, the First Lady invited children from two New Jersey communities that were affected by Hurricane Sandy, as well as all the children who helped plant the garden in April so they could see the fruits of their labors.

 

 

 

 

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Remarks by the First Lady at White House Kitchen Garden Harvest

 

Kitchen Garden

1:24 P.M. EDT

 

MRS. OBAMA:  Hey!  What’s going on?  How are you guys doing?

 

CHILDREN:  Good!

 

MRS. OBAMA:  It’s exciting!  Look!  Look what you did — it grew!  It’s very exciting.

 

Well, welcome back.  We’ve got a few things going on here.  We’ve got a handful of kids who are brand new and I will say hello to them, but we’ve got kids who are returning who helped from schools who actually helped us plant the garden — and I’m going to list you.  And when I list your school, I want you to scream so I know where you are.

 

Sarah Moore Green Magnet Academy, where are you?  (Applause.)  Is that a scream?  Let’s try that again.  Sarah Moore Green Magnet Academy.  (Applause.)  That’s good.  And to your principals, teachers, administrators, parents who are here, let’s here it from you guys as well.  (Applause.)  That’s some screaming — that’s some screaming.

 

We’ve got the Arthur D. Healey School from Somerville, Massachusetts — where are you guys?  (Applause.)  Yes!  And where are your teachers, principals, administrators, parents?  (Applause.)  Welcome.  Yes, yes.

 

And then we’ve got Milton Elementary School from Milton, Vermont.  (Applause.)  Oh, come on, you guys.  Come on, Milton — let me hear it.  (Applause.)  Are you hungry already?  You’re running out of energy?

 

Well, it’s good to have you guys back.  Thank you for being here.  You see — how many kids who are here actually helped me plant?  All of you guys — you guys — isn’t it amazing how the garden has grown?  It’s just terrific.

 

And then we’ve got my friends from Tubman and Bancroft Schools.  (Applause.)  Yes!  And to all the administrators, teachers, principals, parents, everybody — yay.  (Laughter.)  It’s good to have you guys.

 

Now, we’ve got some new friends here from schools in New Jersey, because today the President, he left me to go to your state to visit with your Governor.  And we thought, well, since he’s going to be there, wouldn’t it be good to have some schools from New Jersey here with us.  So today we’ve got Union Beach Memorial School from Union Beach, New Jersey.  You guys are here — where are you?  (Applause.)  Wait, wait, wait, what?

 

 

 

First lady Michelle Obama offers a sniff of fennel to a student from Sarah Moore Greene Magnet Technology Academy in Knox County, Tennessee, while harvesting and cooking vegetables from the White House Kitchen Garden. The first lady was joined by students from Somerville, Massachusettes, Knox County, Tennessee, Milton, Vermont, Washington, DC and Union Beach and Ship Bottom, New Jersey.

First lady Michelle Obama offers a sniff of fennel to a student from Sarah Moore Greene Magnet Technology Academy in Knox County, Tennessee, while harvesting and cooking vegetables from the White House Kitchen Garden. The first lady was joined by students from Somerville, Massachusettes, Knox County, Tennessee, Milton, Vermont, Washington, DC and Union Beach and Ship Bottom, New Jersey.

 

 

CHILDREN:  Hi.  (Laughter.)

 

THE FIRST LADY:  They said hi.  (Laughter.)  You said hi.  Give me a scream!  They’re embarrassed — they’re embarrassed.  Okay, and then we’ve got Long Beach Island Elementary, Ship Bottom, Surf City, New Jersey.  Where are you guys?

 

CHILDREN:  Woof, woof, woof.

 

THE FIRST LADY:  Oh, yes — oh, yes, my Dogs — my Dogs.
Let’s hear that.  (Laughter.)  One, two, three –

 

CHILDREN:  Woof, woof, woof, let’s move!

 

MRS. OBAMA:  Oh, well, you got me right there.  That’s terrific.  And all the teachers, principals, administrators, parents who are here from New Jersey, you guys, thank you.  (Applause.)

 

Another one of the reasons why we wanted to invite you guys is I understand that given all that you guys have been through — because many of your schools got damaged in Sandy, right? — but despite that, you guys are still going to school every day, and you’re working on eating healthy, right?  And it hasn’t been that easy, but you guys have managed to get through the school year way on top of the game, and we’re just very proud of you.  That’s one of the reasons why we wanted to have you here today.  So welcome.  It’s good to have you.

 

 

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So we’re here to harvest and we’re going to clear this out, right?  Right, Sam?  I know I’m going to be pulling up some radishes and doing some lettuce, but you guys are going to help harvest everything that’s over there.  Are we leaving anything in?  A few things we’re leaving in.

 

I want to highlight the wheat that we planted.  That first bed is our wheat, and it is growing like gangbusters.  So we may even have bread one day, our own White House bread.  So that’s going to — are we doing anything with that today?  So the wheat is not ready, but everything else is.  And it’s just been fun to watch the garden grow.  And I’m glad you guys are here.

 

But we’re also going to do something else.  We’re going to actually get to eat what we harvest today.  So in addition to doing some harvesting, you guys are going to help — we’re going to do some veggie flatbread pizzas with the vegetables from the garden.  You guys up for a little cooking, too?

 

 

 

The kids who harvested got to see Marine 1 land. They were super excited and POTUS shook each one of their hands!

The kids who harvested got to see Marine 1 land. They were super excited and POTUS shook each one of their hands!

 

 

CHILDREN:  Yes.

 

MRS. OBAMA:  And a little eating, too?

 

CHILDREN:  Yes.

 

MRS. OBAMA:  And to help us out, we’ve got our chefs.  We’ve got the executive chef from the White House, Cris Comerford, along with the White House chef crew.  Let’s give them all a round of applause.  (Applause.)  And they’re going to be helping out, so everything is all set up.  So are you guys ready to work?

 

CHILDREN:  Yes!

 

MRS. OBAMA:  All right, let’s move!  Let’s move!  We’re moving!

 

END
1:32 P.M. EDT

 

 

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From the White House Kitchen: Healthy & Traditional Asian American & Pacific Islander Cuisine

Posted on May 21, 2013 by Jueseppi B.

 

 

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From the White House Kitchen: Healthy and Traditional Asian American and Pacific Islander Cuisine

 

Cristeta Comerford is the White House Executive Chef

 

Cristeta Comerford
May 21, 2013
02:06 PM EDT
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Ed. note: This is cross-posted from the Let’s Move Blog

 

 

Growing up in the Philippines, my mother was my main source of inspiration for cooking. I came from a family of eleven kids, and as a child, I would constantly volunteer to help her in the kitchen. My mother would prepare such amazing authentic Filipino food, and cooking for her was almost second nature. She didn’t think about it, she just knew what ingredients to use, how much of each to use, and how to combine their flavors in ways that would satisfy everyone in the family. So Filipino food for me is much more than just adobo, longganisa, or tocino and fried rice – it represents a huge part of my culture, and most importantly, it is what connects me with my family. And that’s why it’s so important to me that we think about Filipino food not just in terms of what’s delicious, but in terms of what’s healthy and nourishing for our families.

 

That’s why I’ve teamed up with Chef Ming Tsai, the White House Initiative on Asian Americans and Pacific Islanders, the First Lady’s Let’s Move initiative, and the U.S. Department of Agriculture to help promote healthy and traditional Asian American and Pacific Islander cuisine. Following a healthy cooking and eating lifestyle has always been important for me as a chef and a mom, and with the USDA’s MyPlate food icon, we have a powerful visual reminder about how to build healthy meals for our families.

 

But no matter where you’re from, there’s no reason to have to sacrifice the food you love, or sacrifice the food that expresses your culture, in order to maintain a healthy and nutritious diet. I hope that after watching Chef Ming Tsai and I prepare healthy and delicious AAPI recipes in the White House kitchen, you too will be inspired to try your own take at making healthy, ethnic food for your own families to eat.

 

 

WH MyPlate 081212 YouTube CC

 

 

 

 

Shrimp, Chicken and Vegetable Fried Rice

 

Ingredients (serves 4):

 

  • 3 tbsp Canola Oil
  • 6 oz chicken breast, julienned
  • 1/2 lb peeled and deveined shrimp, medium, halved length wise
  • 1 small onion, sliced
  • 1 bunch scallions, sliced, 2 tbs green part saved for garnish
  • 6 cloves garlic, minced
  • 6 oz shiitake mushroom, sliced
  • 2 carrots, julienned
  • 1 cup julliened napa cabbage
  • 2 small bokchoy, washed and julliened
  • 4 cups house rice (50/50 brown/white rice combo)
  • 3 tbsp light tamari, wheat free soy sauce
  • 1 tbsp vegetarian oyster sauce
  • 1 tsp sesame oil
  • Salt and pepper to taste (Note: Rice vinegar can be used in place of salt)

 

Directions:

Pre heat a large skillet or wok on a medium heat. Turn the heat up on high and add 2 tablespoons oil. Add the chicken and brown for a 1 minute, add the shrimp, cook another minute, season and set aside. Add remaining tablespoon of oil. Then add the onion, garlic and shiitake mushroom. Stir fry quickly being careful not to burn the garlic. Add the remainder of the vegetables and toss for a couple times. Then add the rice, chicken and shrimp back, the tamari and veggie oyster sauce. Heat through and serve family style. Garnish with scallion greens and drizzle with sesame oil.

 

 

Halo-Halo (from Tagalog word halo, “mix”) (serves 4):

Ingredients:

  • 2 ripe mangoes, peeled and diced
  • 1 ripe bananas, peeled and diced
  • 1 cup young coconut, fresh or canned
  • 1 cup ripe jackfruit, poached in light syrup, (available canned)
  • 1 cup, cooked beans in syrup, (available canned)
  • 1 cup, cooked tapioca pearls
  • 4 cups shaved ice
  • 2 cups, lowfat milk
  • 1 teaspoon vanilla extract
  • 4 scoops frozen yogurt, (flavor of your choice)(Note: non-frozen yogurt can be used as well)
  • 2 tbsp toasted “pinipig” (rice crispies)

 

Directions:

In four tall glasses, place a quarter each first six ingredients. Top with a cup of shaved ice. Combine milk with vanilla extract. Pour 1/2 cup of milk on each and top with a scoop of frozen yogurt. Sprinkle with the rice crispies.

 

Note: Fruits could be substituted with any good seasonal or tropical fruits, such as steamed edamame or fresh pineapple.

 

 

 

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