Celery Juice with Apples, Ginger, and Lemon
When I was in Paris, I would, on each free morning, visit a new monument or museum or park, and after, a new coffee shop. At each coffee shop I went to, fresh juice was always on the menu. Freshly squeezed orange juice in Paris is not a treat like it is in the US, where juice from concentrate is the expectation and each bottle that defies this norm earns a prestigious designation. At each market, there is a machine into which you insert whole oranges and out of which you are gifted (as if miraculously) fresh orange juice. However, at the cafes—mostly Parisian takes on classic “third-wave” coffee shops with oat milk and match and chia puddings—celery juice was always an option. And as orange juice had become its mainstream cousin, celery juice always felt like a treat. Sweetened with apples, spiced with fresh ginger and topped with a mountain of fresh mint leaves, it was the most refreshing way to start my morning.
Now, cooped up in the confines of my home outside of Boston, venturing out to a museum or coffee shop feels like a distant dream. This point in time feels daunting and I often feel out of control. So, in some sort of mundane, defiant reclamation of freedoms and indulgences lost, I have been making celery juice. And lucky for me, it couldn’t be easier!
Ingredients
(makes 2 servings)
3 stalks celery, cleaned and cut into thirds
1 small green apple, cut into cubes
1 1inch cube ginger
Juice from 1/2 lemon
1-1/4 cup filtered water
*optional: 1/2 tsp cayenne
Directions:
Blend all ingredients together
Run through fine mesh strainer or cheese cloth into desired glass over ice.
Easy Molten Lava Cakes
What makes a recipe easy? Is it a certain maximum number of ingredients or the time in which something takes to cook? These molten lava cakes check all the boxes of easy and yet are the most delicious and indulgent post-dinner (or whenever) treat.
Ingredients
6 oz semi sweet baking chocolate
1 1/2 sticks unsalted butter
1 1/2 cups confectioner sugar
1/2 cup flour
3 eggs
3 egg yolks
1 tsp vanilla
1 tbsp espresso powder
Directions:
In a microwave safe bowl, heat chocolate and butter at 60 second intervals until melted. Mix to combine until smooth.
Add confectioners sugar and flour to chocolate mixture and stir to combine.
Add eggs and egg yolks one at a time to chocolate, whisking vigorously and continuously (so that you don’t cook your eggs in the warm chocolate) until mixture is smooth, about 5 minutes. Mix in vanilla and coffee.
Prepare 6 ramekin dishes. Coat evenly with butter. Divide batter evenly among prepared dishes.
Bake for 11-14 minutes at 425 degrees. Edges will be firm and tops cooked, but the center will be runny.
Enjoy with fresh whipped cream and berries!
Easy One Bowl Morning Glory Bread
Weren’t morning glory muffins already healthy? Not quite. A lot of our favorite breakfast treats present as healthy when they are really made of copious amounts of sugar and refined grains. This recipe took a classic, morning glory muffins, which present as a healthy breakfast and turned them into an easier and healthier take on the breakfast classic. Vegan and gluten-free, super moist and delicious, and comes together in only a single bowl under 15 minutes. You will never want to go back to your ways!
Ingredients
1/2 cup brown sugar (sub coconut sugar if vegan)
1/4 cup maple syrup
1/4 cup coconut oil melted
1/2 unsweetened apple sauce
1/2 cup gluten-free rolled oats
1 cup gluten-free flour
1 tsp baking soda
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 cloves
1 cup grated carrots
1/2 cup shredded apples
Optional: (but highly recommended!!)
1/4 cup raisins
1/2 cup unsweetened shredded coconut
1/4 cup chopped walnuts
Directions
Preheat oven to 350º. Prepare a loaf pan with vegan nonstick cooking spray.
In a medium bowl, combine sugar, maple syrup, coconut oil, and applesauce. Whisk with a fork to combine.
Add dry ingredients: rolled oats, gluten-free flour, baking soda, cinnamon, ginger, nutmeg, and cloves. Fold into wet ingredients until combined.
Fold in shredded carrots, shredded apples, raisins, coconut, and walnuts.
Bake for 40-45 minutes. Let cool completely.
Top with coconut or greek yogurt and enjoy!