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Cucumber Cabbage Juice

This cucumber cabbage juice recipe has just enough cabbage to help cleanse and enough cucumber and apple to brighten the flavor. I know it sounds kinda ehhhhh… but cabbage juice has many many health benefits and the cucumber and the apple in this juice mask any cabbage flavor.  It’s best to make and drink this juice fresh as cabbage juice tends to put off a funky taste and smell if it sits around too long. Instead this juice is refreshing and feels good.

Cabbage juice has a lot of Vitamin C, E, K, folate and potassium. It also has high sulhpur and chlorine content and a lot of iodine. This combination helps to clean the stomach and the intestinal tract (only when it is raw and without salt). It is advisable to start with smaller amounts of cabbage juice and watch how you body reacts because it is such a powerful cleanser. Gas may form in intestines because the cleansing properties of the juice are acting on and dissolving waste/toxic matter. Cabbage juice has been know to relief ulcers and constipation and clear up skin. Research suggest s that the active ingredient in cabbage juice that clear up ulcers is Vitamin U. It is also thought to help: bladder, colitis, kidney disorders, thyroid, blood pressure, bronchitis, asthma, hair loss.

Just give this cucumber cabbage juice a try with small small doses of cabbage. Try increasing the amount of apples to help you adjust to the taste of the cabbages. If you like this recipe, try my other juice recipes: cucumber parsley juicewatermelon lime juice with mintcarrot apple beet ginger juice, and everything green juice.

Recipe for cucumber cabbage juice

Equipment: good juicer

Yield: 1 pint, 16 0z

Ingredients:

  • 1 large cucumber peeled if not organic or if it is waxed
  • 1/4 lemon, peeled but with pith
  • 1 small apple (organic)
  • 1/3-1/2 small green cabbage

cucumber cabbage juice recipe ingredients

Steps:

  1. wash everything thoroughly and peel those that need peeling
  2. alternate cucumber and cabbage through the juicer
  3. add apple
  4. finish with lemon
  5. enjoy!!!

cucumber cabbage juice

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4 simple ways to open young green coconuts for coconut water

Fresh coconut water with lime — Yum! The hardest part about this recipe is opening the coconut. Here are 4 easy ways and tips on how to open a green coconut for coconut water.

4 ways to open a green coconut

1. Use a coconut opener

If the coconut is young enough you can use a coconut opener tool to open green coconuts. There are a few different types. The best one I’ve found is the kind featured in this picture which I found on Amazon. Here is the link if you want the whole description. Stainless Steel Coconut Opener by FLORIDA COCONUTS. Although this one is pricy, $20 on Amazon, it is really the strongest, I’ve come across. It makes a large hole and there is a lot of leverage with the handle.

 

There are other tools on the market, like the “tap punch” kind that go for half the price but they are basically useless. This also another mallet type of coconut opener tool, with a trademark version called the Coco Jack on the market that I have not tried, but is gaining popularity and getting good reviews.  This one has a price of $20 – 35.

 Using a stainless steel opener:

Use the pointed edge to remove the remaining part of the coconut flower from the “tree” side of the coconut (the side that was connected to the tree).  This is the side that has 3 pores (little holes like a bowling ball). Then drive the opener into the middle, where you will hit one of those pores.

photo illustration of germinated coconuts

Treat it like a screwdriver, or a drill and scrape the sides until the hole is large enough for the water to flow freely. Then invert over a pot or bowl. If you are finding it hard to get to the water with this tool, or it is sort of stuck, you can turn the coconut over and bang it on a hard surface (floor, cutting board) etc. If it still won’t open, you may have to use a sharp knife or machete to cut the opposite side as described in #3.

 

 

2. Crack the coconut on a hard surface

To crack open green coconuts without a tool you need a hard surface, concrete ideally, or a large flat rock. It’s important to be safe when doing this. Throw with a lot of force and lift your hands away as it hits the ground. Try hitting on several sides. You will lose some of the coconut water, but it’s still worth if you have no other tools.

3. Cut the “lobe” end with a machete.

This is the side that is closest to the seed inside. Carefully, with a sharp and strong knife or machete, make firm cuts at each lobe. This will take several cuts but the results are rewarding.

4. Use a pick axe

A pick axe can be used to remove the exocarp, the coconut coir from the seed. Firmly, place the flat edge of the pick axe in the ground. Then use the sharp side to tear off the exocarp. This will take a little more time but the nut will be easier to use for
meat. After the husk/coir is removed, punch a coconut opener or tool into one of the pores to get the water. To open
completely, crack on hard surface.

 

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Moroccan lamb with local winter squash and mustard greens

moroccan lamb

In general, I am an avid vegetable eater, more apt to order a veggie burger than the lamb chops or hamburger. Yet, I  gained a serious appreciation for lamb while I was Morocco. Specifically, it was a prune and lamb tagine in a small cafe in Tangiers that took me by serious surprise. Since then, I’ve made some rendition of the dish for every person I’ve truly loved (and has caught me at the right time).

I love this recipe for Moroccan lamb because it is flexible. Instead of raisins, you may use prunes, dates, or experiment with figs. If you like a slightly sweeter sauce you can add even more of the dried fruit.  To make this recipe gluten-free you could use potatoes or tapioca starch to thicken the stew. It is an excellent main dish served with rice, flat bread, potatoes, or like I did, squash and greens.

Tropical “winter” squash grows great here in Hawaii. The best way to get seeds to grow them is to buy a few squashes from local markets and find the ones you like the best. Then either plant the seeds fresh or clean the pulp from them and dry for storage. Mustard greens also do great in the Hawaiian climate. You can simply buy mustard seeds from your Indian grocer (or online, etc.) and scatter them on the soil.  In a short time you will have tender mustard greens for your culinary enjoyment.

Recipe for Moroccan Lamb

Ingredients for the lamb:

(in order of entry)

  • 1 small onion
  • 6 cloves of garlic
  • 1 tablespoon paprika
  • 1 – 1/2 teaspoons ground cumin
  •  Piece of fresh ginger (1 -2 inches)
  • 1-2 teaspoons tomato paste
  • 1 and ½ cup water
  • 8 lamb chops
  • 1 two inch piece of cinnamon
  • ½ cup raisins
  • salt
  • pepper
  • tablespoon or two flour or other thickening agent

Steps for the lamb:

  1. defrost lamb
  2. heat olive oil set to medium-high and sauté onions for 5 minutes
  3. reduce to medium and add garlic 2 minutes, stirring constantly
  4. add paprika, ginger, cumin and stir until aromatic
  5. add lamb, salt and pepper and allow to brown, turning every few minutes (about 10 minutes total)
  6. next, add water, tomato paste, cinnamon stick, raisins and stir
  7. bring to a simmer
  8. reduce to a slow simmer 1 and ½ hours to 2 hours.
  9. If there is still a lot of water – take out a ladle-full of the “broth” and mix it in a bowl with 1-2 tablespoons of flour until uniform in consistency. Pour back into the pot with the lamb and allow to simmer at least 5 minutes later. check consistency and repeat if needed.
  10. Serve with yummy sides

 

Recipes for the sides:

Winter squash

  • two cups cooked winter squash
  • 1 teaspoon cinnamon
  • 2 teaspoons coconut oil
  • salt to taste

mix together and heat in small pan

Mustard Greens

  • 3 cups washed and chopped mustard greens (ok to have water dripping)
  • 3 cloves garlic
  • 2 teaspoons olive oil
  • salt and pepper to taste

Steps: Sauté all together and continue to cook up to 10 minutes as long as there is enough oil or water.

 

 

 

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