We have established that I am rather enthusiastic about making juices and smoothies, which inevitably leads me to buying much produce that I don’t grow, in bulk.

Many of my juices are based with carrots, apples or oranges, to which I add berries, either frozen or fresh. And seeing as I consider myself (almost) an expert at buying produce for my smoothie and juice endeavors, I thought I would share!

Freshness

The produce used for smoothies and juices should be as fresh as possible, unless of course they are intended to be frozen. This ensures that you get the maximum amount of nutrients possible.

It’s worth mentioning that for those of us who reside in winter climates, frozen produce is an excellent option, as it is generally frozen at its peak so as to lock in the key nutrients. In the summer months, scour your local market and buy in bulk and freeze your own summer produce for use in the winter months!

Storage

All fruits and vegetables benefit from being stored in cool, dry conditions. However, if the fruit is slightly under ripe and too firm to be juiced, it will certainly benefit from a sunny windowsill for a few days, as this will expedite ripening.

Store similar produce together and separate from others, since various fruits and vegetables ripen differently. One can affect the other, leading to premature aging.

Organic Produce

It is no secret that organic produce is the more expensive option, but there are clear advantages to springing the extra cash. We limit our exposure to pesticides, fungicides and fertilizers when we opt for organic produce.

There are those that even argue that organic produce tastes better, as it hasn’t been bulked up with excess water – meaning that our blends and juices benefit by having a more robust flavor. This is for you to decide. However, I would suggest you refer to the dirty dozen list and choose organic for anything on that is named.

Success at juicing and blending is largely based on the quality of the produce that you use, so I hope this guide shines some light on how to buy your produce wisely.

Whether you’re on a budget, a diet, or a really long road trip, sometimes you need food that will stick to your ribs, like Grandma used to say. Put down that extra-large bag of Twizzlers, though – what makes you feel full isn’t the amount of calories you consume, it’s the volume of food in your stomach.

Because of this, foods that are high in water or fiber take up more stomach space and fill you up quickly. An Australian study by Dr. Susanne Holt explored the satisfying power of different foods and measured these findings with the “Satiety Index,” which gave white bread a baseline ranking of 100.

Foods that were more satisfying than white bread scored higher than 100, and less satisfying foods earned lower scores. Next time you need to stave off cravings, turn to this list of hunger-fighting foods and herbs.

Potatoes

Baked potatoes ranked at more than 300 on the Satiety Index, which means that ounce for ounce, a potato is three times more filling than white bread (sadly, french fries and potato chips won’t fill you up quite as well).

Drizzle a baked potato with olive oil, sprinkle on salt and pepper, and pile high with broccoli or spinach. Add a fried egg on top if you’re feeling sassy. Trust us, it’s delicious.

Fish

Fish ranked higher than any other meat on the Satiety Index, and since it’s also full of omega-3s, it’s a great choice for nights when you’re starving but can’t overdo it. You can eat a large piece of fish for the same amount of calories as a smaller serving of beef, pork, or chicken.

And it’s so easy to make, a fish could cook itself. Try this classic recipe: wrap each fillet in a piece of aluminum foil, and add lemon slices, seasonings, and vegetables. Bake at 400 degrees for 15-20 minutes, or until the fish flakes with a fork.

It’s the simplest way we’ve found to cook sometimes-tricky fish without making a mess…or causing your kitchen to smell like seafood.

Oatmeal

Oatmeal, the highest-ranking breakfast food on the Satiety Index, comes in many forms. Quick oats can be cooked in the microwave in minutes; steel-cut oats have a delicious, chewy texture, but take about a half-hour to prepare. All are delicious, and guaranteed to help keep you full until lunch.

Chickweed + Burdock

Chickweed is a European herb with tiny white flowers. When made into a tea, it’s useful for curbing hunger pains. It’s especially effective when taken with burdock – a type of thistle recognizable by its woolly leaves and purple flowers and known for its appetite – suppressing properties. To make a tea, simmer an ounce of dried burdock root and a few spoonfuls of chickweed in boiling water for 10-20 minutes.

Parsley

The springy, fresh taste of parsley is wonderful for reducing hunger pains. Throw a generous handful into your regular green juice (it pairs well with carrot juice), or finely chop and sprinkle on your baked potato or fish fillet.

Photo attribute: www.best-potato-recipes.com

If you’re anything like us, you’ve been waiting about eight months for the first signs of spring, because spring means that fresh produce is finally here to stay.

And maybe you’re like us. Tantalized by all the leafy, fragrant goodness at your local farmer’s market? Then you’re in good company!

We’re continuing our roundup of favorite spring foods today. (If you missed Part 1, catch up here!) Each one of these foods is best enjoyed on a picnic blanket in the park with a glass of chilled rosé.

 Sorrel

This tart, acidic spring green has the kind of bite that reminds you it’s May outside. Look for the brightest, greenest leaves you can find—abandon anything that’s beginning to yellow.

Raw young leaves will brighten up you salads, and cooked leaves (which will turn a little grayish—that’s totally normal) are fantastic in scrambled eggs or as a side to chicken or fish. The greens are powerfully antioxidant, packed with vitamin C, vitamin A, calcium, potassium, riboflavin, niacin, and flavonoids.

Cook ‘em up: Chop up a handful of sorrel leaves and toss into your salad to give it a lemony boost, or blend with strawberries and spinach for a tart Strawberry Sorrel Smoothie from Green Lemonade.

 Farm-Fresh Eggs

If factory farms infuriate you and/or skeeve you out, then this is the protein source for you! Not only are fresh eggs from happy chickens so much more humane, they’re actually better for you!

A 2007 study by Mother Earth News found out that free-range eggs have 1/3 less cholesterol, 1/4 less saturated fat, 2/3 more vitamin A, double the omega-3s, three times more vitamin E, and seven times more vitamin A. Wow.

Chat with the farmer selling the eggs to make sure his chickens are treated well—you’ll probably hear some adorable chick anecdotes to boot.

Cook ‘em up: Let those delicious eggs shine in a simple, cheesy recipe that will have you wishing breakfast came three times a day—The Best Egg Sandwich You’ll Ever Have from A Cup of Jo. 

Rhubarb

It’s really hard to find fresh rhubarb outside of rhubarb season (spring), so take advantage of this delicious, tart plant while you can. For the best flavor, look for brightly-colored, firm stalks. Rhubarb is very high in vitamin C, dietary fiber, and vitamin K, which may help prevent diabetes.

Cook ‘em up: In a stroke of Nature’s genius, rhubarb season coincides perfectly with strawberry season, so take advantage of both with this incredible Strawberry Rhubarb Crumble by 101 Cookbooks, perked up with port wine, black pepper, and pine nuts.

Photo attribute: simplyrecipes.com

Couldn’t resist sharing this great recipe with you! This recipe was given to me by one of my Mother’s friends who saw a demonstration of it (phew that is a long line of connections!)

Without further adieu, I present the Healthy Margarita Recipe. Alcohol is optional

• 1/2 cup frozen lemonade
• handful of grapes
• handful of spinach
• 1/2 lime with peel on
• 1 1/2 cups ice

Use a Vitamix Blender for best results

Spring is finally here in full force, and that means it’s time to devour all of the season’s goodness before summer stomps in and wilts all the delicate young greens with its blazing temperatures, crushing humidity, and buckets of fresh tomatoes. Okay, that metaphor was a little elaborate, but you get the point.

Fresh veggies in springtime – is there anything more idyllic? Below, please find my top spring foods, why you should eat them, and a delicious recipe featuring each one. Bonus eco-points if you buy your spring produce at the nearest farmer’s market!

Ramps

Also known as wild leeks, ramps are briefly in season from late winter to early spring. Their delicate onion-esque flavor makes them a popular foodie ingredient. One cup of ramps gives you 30% of your daily vitamin A (pow!). They’re also a great source of vitamin C, along with trace minerals selenium and chromium.

Cook ‘em up: Introduce ramps into your cooking rotation with the incredibly easy Ramp Crostino from MarthaStewart.com.

Asparagus

Oh, asparagus. You are everywhere in spring. And you are delicious. These bright green spears are anti-inflammatory and antioxidant, and the large amount of the prebiotic inulin means they’re great for your digestive system, too. They’re also a powerhouse source of vitamin K – we’re talking 69% of your daily requirement, people -  in just one cup.

Cook ‘em up: Pair the spears with mozzarella, parmesan, and olive oil to make the Shaved Asparagus Pizza from Smitten Kitchen. Pair with a glass of white wine.

Watercress

Might “watercress” be the most refreshing-sounding word in the English language? We certainly think so.

This peppery leaf grows on top of streams, and is best eaten fresh, young, raw, and in springtime. Its health benefits are numerous – it’s got a reputation for defending against lung cancer and is a rich source of vitamin A, vitamin C, the B-vitamins, and minerals like calcium, copper, potassium, magnesium, manganese and phosphorus.

Cook ‘em up: This simple, flavorful watercress salad from Rachel Ray gets a jolt from fresh herbs and lime.

Photo attribute: guardian.co.uk

I have a confession – I think I’m in love with salad. Aside from smoothies, I would have to say that a hearty salad is my favorite way to nourish. Falling for an inanimate objects such as lettuce, dressing and all the other accouterments that make up a salad could be viewed as worrisome for many, I know…alas, it seems that this week in particular, I am indeed in love with salad.

There are so many ways to prepare and serve salad. In my opinion, I believe one could never tire of them. I have a friend who owns a restaurant that offers a vast array of salad, and tasting all their offerings has inspired me. Not to mention salad is just so good for you – not the Kraft Caesar dressing kind of salad, though, as those happen to be worse than a Big Mac.

So, why the salad kick?

Salads pack a nutritional punch in so many ways, as they are chock-full of fiber and other nutrients. And, when garnished just right, salads are so much more than just rabbit food.

A salad is like a smoothie that is chewed rather than sipped, and in my kitchen, many of my salads mirror the same ingredients as my smoothies. Just as a smoothie can be supercharged with hemp seeds, nuts and fruit, salads can, too.

Carrots are the Toyota of vegetables. Beyond healthy and cheap as dirt, they can be grated and combined with sprouts, cilantro, snap peas, hemp seeds and various Asian flavors, which is sure to make your body feel joyous from the inside out.

In addition to being delicious, the salad recipe I’ve got for you below has the high honor or being easy to prepare, as this requires not one minute of cooking. I used my food processor to grate the carrots, because I was feeling particularly lazy.

For some reason, I feel a false sense of nobility doing things by hand, sure, as if to assert my chef prowess to myself; but I cannot deny the ease and convenience of man-made machines. you may be like me in that regard, and if so, know that a food processer works great for preparing these ingredients.

Carrot Salad

• 7 medium sized carrots, grated
• 1 cup sprouts
• ½ cup sugar snap peas, cut into strips
• ¼ cup hemp seeds
• *½ cup of cilantro
• ¼ cup sesame oil
• ¼ cup canola oil
• ¼ cup dark soy sauce
• ¼ cup rice vinegar
• 1 tbsp sambal olek (chili paste)

In a bowl, combine the carrots, sprouts and peas. In another bowl, wiz the remaining ingredients with a hand blender to make the dressing. Add the dressing to the vegetables and mix.

I recommend mixing by hand, as this makes for more even distribution. Garnish with hemp seeds and enjoy!

Confession time: I love musicals. I grew up in the theater, and I adore everything about it. When NBC introduced their hit new show “Smash”, I couldn’t have been more excited.

Uma Thurman has been a guest star in the last couple episodes as the celebrity Rebecca who is taking over the lead role in the shows musical. And Uma’s celebrity character has a huge demand – for SMOOTHIES!

Have you ever noticed how many celebrities love smoothies? Have you noticed how fabulous celebrities look? Is there a connection? YES – I believe so, anyway.

In fact, there is even a 1,200 calorie a day juicing/smoothie diet plan that celebrities like Gwen Stefani are fans of. If smoothies work to keep celebrities looking stellar, then it could work for you too!

Can I have my kale, coconut water, flaxseed smoothie please?!

These are the key ingredients in Uma Thurman’s characters smoothie! So what are they, and why do they work?

Kale: A super green powerhouse food that is quickly taking over in popularity. At only 35 calories a serving, it’s loaded with nutrients including, vitamin K (1,020%), vitamin A (180%), and vitamin C (200%). This leafy veggie also contains 40% of your daily required magnesium and 15% of your daily calcium and vitamin B6.

Kale is also a good source of minerals like copper, iron, potassium, manganese, and phosphorus. Plus, it has 5g of fiber in a single serving – which we all know keeps you feeling fuller longer and helps clean out your gut!

With all the nutrients, phytonurients, Carotenoids and flavonoids (antioxidants) Kale is a cancer fighting machine, which also lowers your cholesterol and promotes normal blood clotting, antioxidant activity, and bone health. It’s also great for your eyes thanks to lutein and zeaxanthin compounds.

Coconut Water: Naturally low in calories and fat-free, this electrolyte packed beverage will quickly hydrate your body! Coconut water is the liquid found inside young coconuts before they mature. It contains almost twice as much potassium as a banana.

Potassium helps regulate blood pressure, which in turn helps to prevent related issues like stroke, heart attack and hangovers! Coconut water also has a small amount of calcium, magnesium and phosphorus, and is low in sodium.

Flaxseed: By simply sprinkling this little seed into your food, you are helping to reduce your risk of heart disease, cancer, stroke, and diabetes. Rich in Omega-3’s, Fiber and Lignans (they can contain up to 800x as much lignans vs. other veggies! Wow!) flaxseeds also helps out with inflammation and hot flashes!

Make your own version of Uma Thurman’s Smoothie today!

Using the three primary ingredients above as the foundation, you can add different fruits to create your own adaptation of the SMASH smoothie!

• 1 cup frozen mixed berries
• 1 cup kale
• 1/2 banana
• 1 cup coconut water
• 1 tsp flaxseed

Tear kale leaves off of stems and tear into small shapes. Put coconut water in the blender followed by all the other ingredients. Blend until smooth and enjoy!

When I was a little girl, I would generally succumb to a guttural laugh whenever the words pea soup, were uttered – you may have done the same – that went something to the effect of “EWWWW, pea soup!”

Now, much older and wiser, I have come to love pea soup unconditionally…I find it to be light and refreshing. It’s the kind of soup that make you feel good when you eat it. It is green, and anything green gets the green light from me.

I equate this soup to a warm green smoothie that eats better with a spoon.

Springtime is the best time

With the season of renewal upon us, we are rewarded with a whole new crop of foods to choose from- especially peas.

Peas contain a unique assortment of health-protective phytonutrients. The unique phytonutrients in green peas also provide us with key antioxidant and anti-inflammatory benefits. Included in these phytonutrients are some recently-discovered green pea phytonutrients called saponins.

Due to their almost exclusive appearance in peas, the saponins actually contain the scientific word for peas (Pisum) in their names: pisumsaponins I and II, and pisomosides A and B. When coupled with other phytonutrients in green peas – including phenolic acids like ferulic and caffeic acid and flavanols like catechin and epicatechin – the combined impact on our health have the potential to be far-reaching.

There are a few ways to go about making this. One could do like me and strain the soup, garnishing the soup with sautéed peas. However, straining isn’t necessary, as an unstrained soup will feel be very thick and hearty – which, if you’re in the mood, can be nothing short of perfect!

Serve this soup hot or cold, strained or unstrained – its carte blanche people, meaning it’s entirely up to you!

Pea Soup

Half of 1 leek, white and light green parts only

• 4 leaves of basil
• 1 clove of garlic
• 2 tbsp canola oil
• 2 cups low sodium chicken broth
• 2 cups regular chicken broth
• 2 ½ cups petit poids (peas)
• 1 cup petit poids
• 1 tsp canola oil
• ¼ tsp salt

In a large pot, sweat leeks and garlic together. Add chicken broth and bring to a boil.

Once boiling add 2 ½ cups of peas, and stir for no more than 1 minute…remove from heat. If you leave the peas too long they will turn brown and that’s so unappetizing.

Add basil and blend the soup until smooth. Strain soup into a bowl.  Meanwhile in a sauté pan on medium heat, add oil, then sauté 1 cup of peas, season with ¼ cup of salt. Add soup broth back to a clean pot and heat. Garnish soup with sautéed peas.

Bon apetite!

So your shiny new juicer has just arrived, and you’ve got it all set up and plugged in.

What now? Do you fling yourself into a frenzy of beet greens, nettle tea, and broccoli florets? Do you fill your juicer with stalks of kale and hope it turns out tasting like chocolate milk?

We’ve got your back on this one. Try this simple, sweet-tasting recipes that will have you asking for a refill.

The Ingredients

• 4 carrots
• 1 cucumber
• Handful of spinach
• 1 lemon
• 1 apple or pear

The Directions

First of all, wash everything! Peel the cucumber and lemon, then core the apple or pear. Carefully feed the produce into your juicer, alternating between soft produce (cucumber, spinach, fruits) and three of the carrots. Finish off with the last carrot to make sure everything gets pushed down and juiced.

Pour the juice into a frosty glass and sip away, preferably through one of those fancy, curly fluorescent straws.

The Flavor

This recipe balances the sweetness of carrot, apple, and/or pear with the grassiness of spinach and the tartness of lemon. (Let’s be honest: can anyone taste the cucumber? We can’t!) It’s a great mix of accessible flavor for the juicing neophyte. Spinach is one of the easiest leafy greens to disguise in a juice—its flavor is gentle, and quickly overpowered by sweeter fruits and vegetables.

The Benefits

Juicing breaks down the cell walls of the fruits and vegetables, making the nutrients easily absorbable and digestible. Essentially, the juicing action does the chewing for you, so you can consume huge amounts of fruits and vegetables without having to gnaw on a bag of carrots all day.

It’s important to add plenty of vegetables to your juice, since pure fruit juice can lead to a spike in blood sugar.

Spinach is packed full of vitamins A, C, and B2, as well as manganese, folate, iron, calcium, and potassium. Carrots are your friendly neighborhood powerhouse source of vitamin A (and they ain’t bad when it comes to vitamin K, C, and potassium, either). And the vitamin C punch of the lemon will help your body absorb the iron in the spinach. Win-win-win!

Photo attribute: www.nicolewaterhouse.com

I was born with a love for chocolate. A strong, deep down love. It soothes a part of my soul that is very hard to reach. When I started to change my diet to follow a healthier guideline, I was THRILLED to discover that chocolate can still be incorporated into my day!

Dark Chocolate is approved on most diet plans. I love to end my day with a little nibble of 60% (or more) cocoa dark chocolate. Even though dark chocolate is diet approved, the calorie content can still get a little high, so I started searching for an alternative.

That’s when I discovered just plain old cocoa powder and started adding it to my coffee and smoothies. Or now I’ll end my evening with a good ol’ fashion mug of steamy hot chocolate.

What can Cocoa do for you?

Harvard Researchers have released their analysis from 21 studies where the participants who consumed cocoa regularly showed improved blood vessel health, a decrease in blood pressure and an improvement in cholesterol levels. This is believed to be in thanks to due cocoa’s high content of flavonoids.

Cocoa contains polyphenolic flavonoids. Flavonoids are antioxidants that are commonly found in fruits, veggies, wine, coffee and tea. Cocoa is so packed with this rich nutrient that researchers at Cornell University have found that 2 tbsp of cocoa powder contains nearly three times more antioxidants then a cup of green tea.

Flavonoids found in cocoa are believed to not only help with heart disease but they also reduce risk factors for diabetes and cancer (especially colon cancer). Research has shown that those who consume cocoa regularly have less than 10% chance of having a stroke, heart failure, cancer and diabetes. PLUS, flavonoids help our skin look good!

Magnesium is another key nutrient in cocoa, which will benefit you in the bathroom. It helps to promote digestion and will keep you regular, avoiding constipation. Ladies, the high magnesium also helps relieve the dreaded pre-menstrual symptoms (PMS). Another benefit of the magnesium is its ability to reduce risks with diabetes and cardiovascular disease.

Cocoa has been found to help reduce inflammation. It’s also found that it helps soothe problems with the trigeminal nerve, which helps with migraines and issues with the temporomandibular joint.

If you’re a nursing mother, cocoa increases your milk supply. It has also been shown to increase libido.

Best of all, cocoa contains phenylethylamines, which is a mood enhancer. Cocoa is a powerful tool in the battle of depression. It helps reduce stress hormones and lifts spirits.

Make a smoothie with Cocoa today!

Cocoa Crush Smoothie

• 1 cup milk (soymilk or almond milk work too)
• 6 oz non-fat or low-fat vanilla yogurt
• 1/2 cup frozen strawberries
• 1cup frozen blueberries
• 1 banana, sliced
• 1 tsp vanilla
• 2 TBSP Cocoa

Add liquids to blender, followed by the fruits. Blend together and enjoy!

I’m always looking for new smoothie recipes to try with Cocoa. Please leave me a comment below with yours!