Supercharged Green Juice & Smoothie Diet: Over 100 Recipes by Christine Bailey

By Christine Bailey

Green juices and smoothies are the go-to drink of the instant. they're beautifully fit, full of supplementations, minerals and phytonutrients. And they're additionally far better for you when it comes to sugar content material and balanced power degrees. Christine Bailey takes eco-friendly juicing to an entire new point. Supercharged eco-friendly Juice & Smoothie Diet is an awesome number of feel-good beverages utilizing the most recent variety of superfoods to nourish and revitalize your physique. full of nutrient-rich, health-boosting constituents, every one juice or smoothie comprises at the very least one supercharged factor. those boosters comprise superfood powders resembling acai berry powder (one of the main targeted resources of antioxidants) or collagen powder complement (brilliant on your skin), sea greens, seeds, bee items, berries, herbs and tinctures.

Use the handy reference part on the again to speedy locate recipes that can assist you to drop a few pounds, maximize power degrees, enhance the immune process, wrestle growing old and glance awesome. there's additionally a 2-day power-charged Superfood Juice diet regime to set you in your option to having a look awesome in addition to feeling nice. Nutritionist and best-selling author Christine Bailey exhibits you the way effortless it really is to make day-by-day juices and smoothies, and explains the advantages of utilizing eco-friendly juices and supercharged constituents for added weight reduction and health-giving properties.

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Extra info for Supercharged Green Juice & Smoothie Diet: Over 100 Recipes to Boost Weight Loss, Detox and Energy Using Green Vegetables and Super-Supplements

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Slice salmon very thinly, at a diagonal, and lay in a glass pan or plate. In a small bowl, whisk together lemon juice, oil, and toasted fennel seeds. Add dill and pour half of mixture over sliced salmon. Cover and refrigerate for up to 3 hours to marinate. The salmon should change color from bright red to pale pink. Toss remaining marinade with greens. Season with salt and pepper. Add to plate of marinated salmon, and garnish with thinly sliced fennel and red onion. This Niçoise uses salmon instead of the traditional tuna.

Spoon salsa onto each mussel and place on platter. Sprinkle with Parmesan cheese. Jalapeño Prawns This is a very simple yet tasty starter that I learned at the Avenue Grill restaurant, where I started my culinary apprenticeship. Makes 4 servings 20 large whole prawns 1 cup (250 mL) all-purpose flour 1 tsp salt 1 tsp ground black pepper 1 fresh jalapeño pepper, chopped and seeded 1 tbsp canola oil ¼ cup (60 mL) white wine 2 tbsp fresh lime juice 2 tbsp butter, softened ¼ cup (60 mL) minced fresh cilantro, for garnish Remove heads from prawns, then clean and devein.

This Niçoise uses salmon instead of the traditional tuna. Makes 4 servings ½ lb (250 g) baby new potatoes 1 cup (250 mL) chopped green beans 4 4-oz (460-g) poached salmon fillets (p. 113) 4 cups (1 L) court bouillon (p. 22) ½ lb (250 g) mixed baby greens ¼ cup (60 mL) artichokes, cooked and quartered (with bristly “choke” section removed), or canned ½ cup (125 mL) halved cherry tomatoes ¼ cup (60 mL) pitted black olives 4 eggs, hard-boiled, sliced into quarters Vinaigrette ¼8 cup (30 mL) white wine vinegar 2 tsp Dijon mustard 1 garlic clove, minced 1 shallot, finely chopped ½ cup (125 mL) canola oil 1 tsp honey 58 Modern Native Feasts In a large pot, boil or steam potatoes for about 15–20 minutes, until tender.

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