homemade Naked smoothie juice

2014-01-14 16.09.40

 

I used to love those ridiculously overpriced Naked juices. I still do really. But when I realized how crappy they actually are, I could no longer justify spending 3+ dollars on them. So incredibly easy to make at home if you've got a bunch of frozen fruit...also, cheaper and healthier.

However, this still does have a ton of fructose in it...it's fruit! I'm sorry, but the day I start depriving myself of real fruit because it has sugar in it, I'm calling it quits. That's just plain ridiculous in my book. I even add a bit of honey to this thing...which is optional if you're watching sugar.

2014-01-14 16.02.36-2

 

I do not own a blender. Yes of course I would love a Vitamix, but I'm getting by just fine without it. I use a Cuisinart Smart Stick hand blender for all my smoothies/juices, but feel free to use your fancy blender. If you're like me, use a high-sided vessel such as a liquid measuring cup and your hand blender for this.

All that's needed...all to taste + texture:

frozen fruit: my favorite combo is wild blueberries, strawberries, raspberries, and pineapple.lime juicehoney (I think a higher quality one tastes a ton better, but am not above the big bear)minced ginger...from a jar (of course you can use fresh, but this is supposed to be easy!) coconut water

There is only one trick to this: put fruit in your vessel, or a bowl if you're using a blender. Microwave for 30 seconds to break it down a bit.

Then combine all your ingredients and blend away. Enjoy.

2014-01-14 16.03.16
2014-01-14 16.09.14

 

I make this right after I've eaten an entire bowl of white truffle parmesan popcorn and need something sweet and fruity IMMEDIATELY.

apricot chutney recipe

I love Indian food...especially all the different chutneys. Mint chutney on pappadums is by far my fave and I am so jealous of Mom and Lis who recently got to eat probably the best I've ever had.

Made up a batch of apricot chutney last week. Here's my recipe. Sorry there are no amounts on anything...I never measure anything when I'm cooking and I didn't think about blogging this recipe until after the fact!

Don't worry, you can't mess it up.

a bunch of fresh apricots, pits removed and roughly chopped handful of currants half a yellow onion chopped garlic chopped ginger red chili pepper flakes (however many you want, but watch out, they can get HOT real quick) generous splash of red wine vinegar generous glug of extra virgin olive oil salt & pepper to taste decent amount of water

Set a medium saucepan on the stove w/ heat on medium high...glug in your olive oil. Dice onion and add. Let onions sweat a good while, getting very soft & translucent. Add garlic, ginger, & red pepper flakes.

Let sweat a couple minutes more, being careful that the garlic and ginger do not burn...I stir constantly.

Add apricots and currants.

Add vinegar & water. Stir.  Reduce heat to low and forget about it. I let mine cook on the stove for a few hours...until it is reduced, thick, and melted.

MmmmMMMMmmmMMMMmm...basically this is savory/spicy preserves. Yummers.

I put it on crackers or on sandwiches. You would be amazed how easily this can elevate a boring grilled cheese.