Challenge #81- Faux-jito

This is my first juice recipe post!  I have been wanting to experiment with this recipe for awhile and finally got to try it out yesterday - a new take on a Mojito using jicama.
If you try it out, let me know what you think.

Ingredients:
Jicama (small)
Mint leaves
1 lime + extra slices for garnish
1/2 dropper full of stevia (or to taste)
Ice

Step #1 - Peel the skin off the jicama and cut up into pieces that will fit through your juicer.
Step #2 - Juice the jicama, lime, and some mint.
Step #3 - Add ice and mint to glass.  Pour in juice, add stevia, stir, and enjoy.
Note: This made 1 large glass, so if you get a larger jicama and make more juice, you will also need to increase the lime as well.

Challenge #80 - Chive Blossoms

I was at the farmer's market last week and picked up some chives with the bonus of them still having the blossoms.  The blossoms are not only beautiful, but edible with a wonderful strong flavor. 
I made some cauliflower puree and added  chopped chives and the broken up blossoms. If you like chives, I think you will really enjoy the blossoms as well if you come across them. You can also break up the blossoms and throw them into a salad.

Challenge #79 - Simple Dessert

I occasionally buy coconut date rolls from the healthy food store as a little treat.  So I decided to make my own.  This is so simple. 
Please note, if you are doing  candida cleanse, you will want to stay away from these.

Ingredients:
Dates
Unsweetened shredded coconut

Step #1 - Pit dates and quarter.

Step #2 - Pulse dates in food processor until well combine.  This is sticky, so be prepared with a wet paper towel on hand.  Place pulsed date mix into bowl.

 Step #3 - Roll mixture into balls.  I used 1 generous teaspoon full of mix per date treat.

Step #4 - Roll date ball into the unsweetened coconut.  I then placed my finished ones in mini cupcake wrappers.  You can eat them as is, but they are also really good after they are cold if you leave them in the fridge for awhile.

Enjoy!

Challenge #78 -Veggie Stuffed Mushrooms

This recipe is dedicated to Rande at The Vegetable Centric Kitchen who I had the privilege to meet the other day at a Nutrition class in NYC.  This is stuffed mushrooms with no breadcrumbs!  Bonus my husband loved these, and when I have a dinner party, I plan to serve them as an appetizer.

Ingredients:
Baby bella mushrooms
1 zucchini
1-2 carrots
1 colored pepper of your choice
1/2 to 1 small yellow onion
1 clove garlic
3 tbsp tomato paste
Your favorite raw sheep or goat cheese (I used a raw smoked sheep cheese - yum!)

 Step #1 - Clean mushrooms and remove stems.  Place on parchment line baking sheet or dish.

 Step #2 - Finely dice veggies and onion. (You can really use any of your favorite veggies).  Add tomato paste and zest in 1 clove garlic. Grate in cheese. Mix well and lightly saute in pan.  I used a small amount of veggie broth to saute in.

Step #3 - Stuff mushroom caps with veggie mixture and put in oven on 350 until mushrooms are tender.
Step #4 - Remove from oven and add a bit more shredded cheese to the top if desired.  Please note, I did not add sea salt to my mixture, I let the smokey saltiness of the cheese do the work for me, but feel free to add salt if desired.

Warning:  These are addictive!  My husband and I ate all of them.  I originally was going to use the large portabellas, but decided against it.  The baby bellas are bit size and easy to eat.