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Golden Goddess Juice

So the story goes, my father-in-law, at one point, was juicing so much that his skin turned orange from all the carrots he was consuming. Carrots get their orange color from beta-carotene, which our bodies turn into Vitamin A. Vitamin A is an essential nutrient and supports healthy skin, the immune system, vision and more. If my father-in-law's skin turned orange due to carrots, it would be safe to assume he was full of Vitamin A (however all of this seems like a tall tale).

This is the first year I've really started to get into juicing. We've had a juicer sitting in a closet since my husband and I first moved in together a few years ago. I've always been more of a smoothie person in part for the added fiber, and part because clean up was easier. But lately, with this new year underway, I've found myself taking the few more extra minutes for cleanup to try juicing more. In fact, I think I've juiced more this month than I did all last year. Refocusing on my health and nutrition I've started adding juicing into my routine. I've found I really enjoy it and has been especially beneficial when I caught a cold and needed to boost my immune system. This January I challenged myself to avoid alcohol for #DryJanuary, so juicing has also been a great way to enjoy something other than water. 

Earlier this week I cut into a golden carrot I picked up from Winter Moon Roots. I bit into one of the spears, and I swear, it was the best carrot I've ever had. I've tried different colored carrots before and they always pretty much taste like any other carrot, but these golden carrots were just slightly sweeter than your standard orange carrot. It instantly got me thinking how great this carrot would be in a juice. 

Now, every time I think if juicing, particularly carrots, I think about my father-in-law's story about turning orange (I always picture that oompa-loompa shade of orange and laugh to myself). I wonder what color golden carrots would turn your skin. Gold, like King Midas' daughter? Then all of a sudden the recipe for this Golden Goddess juice came to me.

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With a blend of golden carrots, golden beets, golden apples and a medley of citrus and ginger I can't say that this delicious juice will turn your skin gold, but packed with vitamins and nutrients this juice will give you a burst of energy and certainly make you radiate and glow from the inside out. 

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With the perfect recipe in mind I couldn't wait to get to the Wayland Winter Farmers' Market this Saturday. Even snow wasn't going to stop me (my husband tried to advise against it, but you shouldn't get in the way of a woman a mission). This girl needed her roots!

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As usual, Winter Moon Roots delivered on some amazing produce. In addition to the golden carrots and beets for this recipe, I also grabbed some regular red beets and a watermelon radish to use in some other dishes this week. Michael, the owner, is super nice and hooked me up with some extras too. He saw one of my earlier blog posts this month and when I told him I was doing a special juicing recipe this week he gave me a few extra carrot bits (not pictured). My dog, Killian, was also really appreciative of the gesture; carrots are his favorite and of course he was begging me for snack when he saw what I was unpacking from the market.

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After the market, I stopped at the regular grocery store to pick up a few more things. I lucked out because they had organic golden delicious apples in stock, which is exactly what I wanted for this juice. When I returned home and finished unpacking, I got right to juicing (I've been waiting to try this for days)!

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The golden carrots produced a bright yellow juice that looked so refreshing, while the golden beets had a more orange/gold tint. Things were coming together just as I had imagined. An apple, half an orange, slice of lemon and inch of ginger and I was ready to down this concoction. It was the perfect contrast to the snowy weather outside. Bright and vibrant while the world outside was covered in a sheet of white.

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Ingredients

  • 1 jumbo sized or 3 normal sized golden carrots
  • 1 medium golden beet
  • 1 golden delicious apple
  • 1-2 inches fresh ginger root
  • Half of an orange, peeled
  • 1 slice of lemon, with rind

Instructions

  • Chop ingredients enough to make sure they fit through your juicer's chute (don't give yourself any more work than you need to).
  • Following the manufacturer's instructions, get your juicer ready with a glass large enough to collect all the juice.
  • Start juicing and drink immediately.

Notes

Use a mason jar as your glass. When you are done juicing, screw on a cap and give the juice a quick shake to mix up all the ingredients. Alternatively, give your juice a quick stir to blend the flavors.

Thanksgiving Egg Rolls

'Tis the season where our healthy eating habits tend to go right out the window. With Thanksgiving coming up this week I wanted to create a great appetizer that was on the healthier side. These Thanksgiving Egg Rolls are great made from scratch but can also be a great way to use your leftovers this year!

Most appetizers I see out at family gatherings are carb and fat heavy (and I'm just as guilty of making my fair share of them). We all know the difference between what is and isn't healthy, but who ever goes for the crudite spread at Thanksgiving? Your guests won't have to choose with these baked eggrolls filled with yummy healthy fall inspired ingredients. Just two of them are under 250 calories.

You can't have Thanksgiving without turkey, and being a lean meat, it made a great starting point for the filling of these egg rolls. I had dried cranberries and a fresh green apple on hand and decides I'd incorporate those great fall flavors as well. The tricky part was thinking of a binder. Most party or game-day appetizers I see are filled with shredded or cream cheese, which usually sends the calorie count through the roof.

Sweet potatoes are one of my favorite foods. They are nutrient rich, have a beautiful orange color that reminds me of autumn, and would be an excellent binder for the egg roll filling. I wanted to keep the ingredient list short, so the only other thing the filling needed was fresh thyme and sage, classic herbs used with poultry.

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For this recipe - I made everything from scratch. I roasted my turkey breast, boiled and mashed the sweet potatoes and added the extras (cranberries, apples, herbs). However, this can easily be adapted to use your Thanksgiving leftovers.

The stuffing comes together in a pinch once the other ingredients are ready. Now comes the fun part, making the egg rolls. Typically you can find egg roll wrappers in the produce section of the grocery store. I choose egg roll wrappers because they are much lighter than using a pastry or pizza dough, and they are extremely easy to work with.

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I placed 3-4 tbs of the filling in each wrapper and rolled per the instructions on the back of the package. At 400° they only take 10-15 mins to bake until crispy.

Finally, any good app needs a dipping sauce so I made a quick Mustard Yogurt sauce mixing a dijon mustard with low-fat greek yogurt and leftover thyme. If you "don't like" greek style yogurt, please give this one a chance. The taste of greek yogurt (especially plain) used to be revolting to me, but when mixed with mustard you wouldn't even guess the base of the dipping sauce was yogurt. You will save a lot of calories so you can leave more room for all those left over desserts.

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Ingredients

Filling

  • 1.5 lbs of turkey breast
  • 1 tbs olive oil
  • 3 tbs fresh thyme and chopped sage
  • 1.5 lbs sweet potato, peeled and diced
  • 1/3 cup dried cranberries (preferably unsweetened)
  • 1/2 green apple, finely diced
  • Dash nutmeg
  • Salt and Pepper to taste

Dipping Sauce

  • 1 cup Non-Fat Greek style Yogurt
  • 2 tbs Dijon Mustard (I used Trader Joe's Aioli Garlic Mustard)
  • 1 tsp fresh thyme

Egg rolls

  • 18 Wonton wrappers
  • 1 egg

Instructions

(If you are using leftovers you can skip to the instructions for the filling)

Roasting the Turkey

  • Preheat oven to 375º
  • Put turkey breasts in baking dish or sheet. Drizzle with 1 tbs of olive oil and lightly season with salt and pepper. Add 1tsp of the chopped herbs over the chicken for extra flavor while roasting.
  • Roast 30-40 mins to roast until it reaches an internal temperature of 165º. When ready, remove from oven and cover with foil.

Sweet Potato Mash

  • Peel and dice sweet potatoes.
  • Add to pot and fill with water and bring to boil.
  • Cook for about 15 mins until fork tender. Drain and return to pot.
  • Mash sweet potatoes until there are no more lumps.
  • Season with salt, pepper, and a dash of nutmeg.

Filling

  • Mix pulled/shredded turkey, mashed sweet potatoes, diced green apple, cranberries and remaining thyme and sage into large bowl.

Assembling and Baking Egg Rolls

  • Preheat oven to 400º
  • Line baking sheet with parchment paper
  • Add 3-4 tbs of filling to each egg roll wrapper, and roll per instructions on back of package.
  • Place egg rolls on baking sheet. Depending on how much filling you've added, you should get about 18 egg rolls.
  • Beat egg with a tbs of water and use a brush to coat the top of the egg rolls.
  • Bake for 10 mins, turn over, and bake another 5-8 minutes until the edges are crispy.

Dipping Sauce

  • Mix ingredients together in small bowl
  • Preheat oven to 400º

Notes

Nutritional Information*

Serving Size: 2 Egg Rolls, Calories: 222, Fat: 1.7g, Carbs: 32.5

2 tbs Mustard Yogurt Dipping Sauce, Calories: 20, Fat: 0.7g, Carbs: 0.8g

*Calculated with MyFitnessPal