Juices of the week

(Picture credit to Organic Authority)
I’ve been suffering much longer than I’d like with this horrible lingering cold so my juices for this week are all about boosting your immunity and kicking colds and flu to the kerb! The top 2 recipes I found at Healthline, written by Erica Lockshin.

Green Power
1 bunch of kale
1 bunch of spinach
a handful of parsley
1 cucumber
1 lemon
4 cups of grapes

(you can reduce the quantity down if you don’t want to make a big serving).
This juice is great as it serves up a whole bunch (no pun intended) of vitamin C, magnesium, folate and B6! (It also has a nice helping of protein).
If you find it is too bitter then add more grapes or even an apple or 2 – experimenting is so much fun with juicing!

Rooting for your health
6 sticks of celery with leaves
1 beet (these are pretty bitter so you can reduce down if you prefer)
6 large carrots

Using root vegetables to boost your health and immunity this isn’t a juice for the faint of heart. I am not a fan of pure veg juices so this is a chug it with your nose pinched job for me. It produces an amazing colour but I would still prefer it if it actually tasted sweet (ish). You can always add in some fruit to bring that flavour around, maybe some berries?
This has magnesium, vitamin A, beta carotene and folate in it.

Green Juice – better than a Flu Shot.

I found this recipe over at Linda Wagner’s website. She has a whole treasure trove of resources, recipes etc. over there and I would definitely recommend a visit!

2 cucumbers
2 apples
2 limes (I leave the skin on)
half a bunch of kale
several sprigs of parsley
5 sprigs of mint

She suggests serving over ice – I’m a Brit by birth and nature so I don’t usually add ice to any of my drinks.

And I’m actually going to add an extra this week because I am serious about getting my health back on track.

The Flu Buster Juice

This bad boy (if you try it you’ll know what I mean), is taken from another fab blogger, Sonnet, who is a Certified Holistic Health Coach and has a plethora of amazing resources on her blog all promoting natural living! YAY!!!!

You can make this as a juice or do it as a shot!

1 lemon
1-4 garlic cloves (I’m a wuss, 1 or 2 and I’m maxed out)
1 inch piece of fresh ginger
cayenne pepper (to top)

If you want it as a juice, add a whole orange!

I’ve added a pic from Sonnet’s blog because I think the juice is beautiful even if it is a killer for me to chug!


I think there will be a few more flu busting juices appearing over the coming weeks to just to make sure I can train properly so check back in next week for some more ideas! πŸ™‚


Spaghetti Squash Pad Thai

So I stumbled upon this awesome blog this afternoon when searching for more Vegan inspiration and I wanted to share it with you guys. Some amazing recipes – I’ve started following because I want to keep track of the yummy things I want to try out and also because I’m excited about what might appear next!


PoshPGHgirl Cooks

I’ve been wanting to try Spaghetti Squash for the longest time and I love it! I was a little apprehensive about using it for Pad Thai but it all came together deliciously! I made this to accompany some pot stickers I had in the fridge. It ended up being about 4 cups of Pad Thai or so.

– 1 Large Spaghetti Squash

– 3 Green Onions

– 4 Garlic Cloves

– 1 Medium sized Carrot (shredded)


– 3 Tbsp Chili Sauce (mine was more of the hot and less of the sweet kind!)

– 3 Tbsp Soy Sauce

– 2 Tbsp Sriracha

– 1 Tbsp Hosin Sauce

– 2 Tbsp Peanut Butter/Almond Butter

-1 Tbsp Sesame Oil

– 1/4 cup chopped Peanuts (for topping)

To get started preheat oven to 400*, cut the spaghetti squash, take out the guts and seeds (SAVE THE SEEDS you can roast them for…

View original post 165 more words