"the juice"

I found inspiration on a blog of a man who lost his wife to cancer. He credits this juice to extending her life by 6 months. During a time when all she could stomach was ice cream and cold desserts, he bought a juicer and her body was able to handle and benefit from this juice.

I changed his recipe a bit based on what I had available, but you can see his original post here:

http://ericwilder.blogspot.com/2008/12/you-cant-juice-avocado.html

Thursday morning's cancer fighting juice

2 honey crisp apples
1 white mango
1 broccoli stalk and crown
2 kale leaves
6 baby carrots

Juice.

Note: I never add the kale first.
Note 2: I tried to add blue berries, but they didn't seem to add any juice.

Mid-week Pasta Night!

We all know about my love for heavy cream and pink Italian sauces. Well, this one was so delicious that it got gobbled up before any pictures would be taken. Here are some gratuitous pictures of Italians on pasta night:

 

3/4 pound penne, al dente and drained

6 tbsp butter, unsalted

4 tbsp Portabello Boscaiola Sauce

4 cloves garlic, sliced

6 basil leaves

italian seasoning

1/2 sweet yellow onion, diced

1 pint heavy cream

shaved parmesan cheese

2 handfuls cauliflower florets

6 baby carrots, julienne

6 white mushrooms, quartered

baby spinach, loosely chopped or ripped

salt

pepper

olive oil

1. Melt 6 TBSP butter and 2 TBSP olive oil in a saute pan on low heat and add garlic and onion until tender.

2. Add cauliflower and carrots to pan and fold together, making sure to coat them in butter mixture. Pour tomato sauce on top and saute for 5 minutes covered on medium/low heat making sure not to burn the butter. 

3. Add salt, pepper and heavy cream and bring to a boil. Lower heat and add basil, parmesan cheese, italian seasoning and spinach. Add last of the butter to the top, cover and let melt over mixture. Continue to saute, season as needed. More parmesan cheese and black pepper is always good and optional red pepper flakes. 

4. Fold cooked pasta into sauce and serve hot.