INGREDIENTS
3 large beets 1 tbsp. olive oil Salt and ground black pepper to taste 1 bunch fresh kale, cut into bite-sized pieces 1/2 cup chopped cashews 1/4 cup dried cherries 2 tbsp. golden raisins 1/2 cup apple cider 1/2 lemon, juiced 1 tbsp. apple cider vinegar 2 tbsp. olive oil, or more to taste DIRECTIONS Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil. Trim roots and stems from beets. Coat beets with 1 tablespoon olive oil and sprinkle with salt and black pepper. Place beets onto prepared baking sheet. Roast beets for 30 minutes; turn beets over and continue roasting until tender, 30 minutes to 1 hour more. Let beets cool. Peel skins from beets and cut into 1-inch cubes. Toss cooked beets with kale, cashews, dried cherries and golden raisins in a large salad bowl. Whisk apple cider, lemon juice, Dijon mustard, garlic, and cider vinegar in a bowl. Slowly drizzle 2 tablespoons olive oil into apple cider mixture, whisking constantly, until dressing is combined. Pour dressing over salad and toss to coat. Refrigerate at least 1 hour for flavors to blend before serving.
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INGREDIENTS
1 cup chopped honeydew melon 1/3 cup chopped peeled kiwi 1/2 ripe banana, sliced 1/4 cup white grape juice 1/2 teaspoon ginger juice 2 teaspoons lime juice 1/3 cup lemon sorbet 1/2 cup ice DIRECTIONS Spiked with ginger, this smoothie is guaranteed to perk you up after a long bike ride or make a nice starter to a summer meal on the deck. For a more aromatic variation, use a cantaloupe instead of a honeydew melon. Place ingredients in the order listed in a blender. Pulse three times to chop the fruit, then blend until smooth. Serve immediately. INGREDIENTS
1 pound carrots, peeled and cut and chucks 2 cups water 3 cups pineapple juice and /or unsweetened white grape juice 3/4 cup lemon juice Cold water Ice Lemon wedges DIRECTIONS In a medium saucepan combine carrots and water. Bring to boiling; reduce heat and cover. Simmer for 30 minutes or until very tender. Cool slightly; transfer mixture to a blender. Add I cup of the pineapple juice. Cover and blend until smooth. Transfer to a pitcher or plastic beverage container. Stir in remaining pineapple juice and lemon juice. Cover and chill 2 to 24 hours. (Mixture may thicken upon standing; stir in 1 to 2 cups water to desired consistency.) Serve over ice with lemon wedges. Packed with vitamin A and C, this is a great summertime drink to have on hand. Make a double batch and store in the refrigerator up to 1 week. |
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