The One With the Green Juice.

I talk about my veganism challenge in my blogpost here: The One With the Stereotype.
So here’s the thing, a lack of animal products in your diet doesn’t necessarily mean you don’t eat unhealthy things. There are still a lot of fried foods, chips, cookies, candy, junk basically, that is vegan. Honest. Did you know even some Doritos don’t have milk ingredients in them? Trust me.
So I kind of wanted to up the game a little bit. Veganism didn’t translate into weight loss for me, probably because I was already living a semi-vegan life before, and because oh-my-goodness bread! In fact, I haven’t weighed this much ever. And that’s kinda scary.
So I want to juice a meal a day now. Starting with breakfast. I hate breakfast, but I know I have to have something. So while dinner would be the ideal meal to juice, I’m starting myself off easy.
My boyfriend, Vini, loooves juice. Complicated fresh squeezed juices and smoothies, or a single carton box of apple juice—they’re all his favorites. Recently he’s been advocating green juice for dinner. Most of the time I rolled my eyes and smirked while reaching into a bag of sweet and salty popcorn.
But this week I decided to try it out. We’ve had so many collard greens in our garden this spring, so I didn’t even have to go out and buy anything. Plus, I could use some more iron and calcium in my diet. The juice is good for a plethora of things because of the dark leafy greens. It has lots of iron and calcium which is good for:
Hair
Nails
Skin 
Preventing anemia 
Bones
Blood 
Also, it’s as easy as 1 2 3…
The apples take away the taste of the collard greens and also provide the best sweetness! It’s a drink that’s healthy, but actually tastes good too. So if, like me, you’re not a breakfast lover, you can drink this with me instead! If, also like me, you love your snacks but want to supplement them with something a little less unhealthy (*cough* jujubes *cough*) this juice satisfied my sweetness craving too. 
Ingredients:
1-2 of the sweetest apples you have—chopped
3-5 leaves of collard greens—”gutted” (cut out the thick part of the stems) and torn
orange juice to taste (sometimes more to the taste of your blender than your own)
ice (optional)
Method:
1. Blend all ingredients in a blender. Use the food chop setting, or pulse on slow. Add orange juice if your blender won’t blend, but I suggest to put just a tad and be patient and wait for it all to chop.
2. Strain your juice if you’re picky like me. If you don’t mind the fiber, drink it all up! It’ll be even better. 
3. Bottoms up!
As always, let me know what you guys think and if you tried it!

Hummus in 3 Easy Steps: A Recipe.

Lately mother and I have been brainstorming about different things for me to take to school. I need to take a lunch, snack, dinner (some days all of the above) four days of the week, so we try to keep it interesting. 
This week I had a craving for hummus. Mom cooked some chickpeas and put some aside for me to later experiment with and find a recipe and consistency I liked. 
Usually when we make hummus we blend it in the blender and need to keep adding water for it to blend properly, but then the consistency becomes more of a dip than a spread.
This time I experimented using the blender without adding so much water, but it didn’t work.
I tried the food processor. Still no luck.
I resorted to mashing the chickpeas with a fork, and voilà! 
Perfect for topping crackers, spreading on a sandwich or adding to a veggie wrap!
I’m glad to share with you this three step hummus recipe! Enjoy and tell me what you think!


Ingredients
2 cups chick peas canned or cooked
2 Tbsp. olive oil
2 Tbsp. lemon juice
1 fresh garlic clove 
Cayenne pepper to taste
Salt to taste
Sun-dried tomatoes to taste
Directions
1. Drain the chickpeas, but reserve some of the water.

2. Either blend all of the ingredients in a blender, or in a medium bowl mix ingredients with a fork. Add water until you have reached the desired consistency.
(This step really depends on the consistency you want the hummus to have. I opted for a very thick and dry hummus so I mashed the chickpeas with a fork and added a few Tbsp. of water. If you blend it in a blender you will most likely have to add more water.)
3. Transfer to a serving bowl and serve with crackers, fresh veggies or use as spread in a sandwich or veggie wrap!

Enjoy!