A healthy treat I found on FB

A healthy snack for your sweet tooth.

Raw Vegan CHOCOLATE COCONUT CREAM TORTE

Raw Vegan CHOCOLATE COCONUT CREAM TORTE

Thursday, 04 October 2012 00:08

by :Eric Rivkin you can also find this recipe in Eric new E-book :TO LIVE FOR♥ Bottom Layer Crust:1 cup raw almonds or pecans, soaked 2 hours, rinsed 1 cup fresh or dried finely shredded unsweetened coconut
1/2 cup pitted dates
1/2 cup raw cacao powder
¼ tsp cinnamon

Dash of cayenne

In a food processor with the S blade, mix until a crumb texture is reached. Set aside.

Coconut Cream Filling
2 cups firm young coconut pulp
5 bananas
1/4 cup coconut oil

4-5 pitted medjool dates
½ tsp vanilla extract or caviar scraped from 1 bean
Blend ingredients until creamy. Set aside and refrigerate.

6-8 large firm strawberries, de-stemmed and sliced 1/8” thick

Top Chocolate Layer
1 cup young coconut pulp
3 Tbsp coconut oil
½ cup raw cacao powder
3 pitted medjool dates
3 black mission figs
½ tsp vanilla extract or caviar scraped from 1 bean
¼ tsp cinnamon
Dash of cayenne
Blend ingredients until thick and smooth, adding just enough coconut water to turn over in blender. Set aside.

Garnish
1 cup assorted berries - raspberry, blueberry, sliced strawberries
1 tsp honey
Mint leaves (optional)
Blend the honey with about a few of the strawberries to make a glaze. Toss gently with the berries and mint and refrigerate until ready to serve.

Assembly:
1. Press crust recipe evenly into a 9” spring-form torte pan with a removable side greased with a little coconut oil.
2. De-stem, then slice the strawberries the long way and press the large pieces against the inside of the torte pan. Use the smaller heels in the garnish..
3. Pour in and spread the Coconut Cream Filling.
4. Freeze for 2 hours to firm up.
5. Pour on and spread the top chocolate layer mix. Refrigerate or freeze again until firm.
6. When ready to serve, first arrange the fruit garnish on top.
http://www.vivalaraw.org/ living-foods/to-live-for-
http://www.facebook.com/RAWJED

— with Eric Rivkin.

100-Calorie Pumpkin Pie Tartlets

100-Calorie Pumpkin Pie Tartlets

Estimated Times:
Prep Time:15 minutes
Cooking Time:25 minutes
Cooling Time:60 minutes

Ingredients:
16 (2 1/2-inch) foil baking cups
Nonstick cooking spray
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 large egg whites
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Fat Free Milk
1 cup fat free whipped topping
12 small gingersnap cookies (broken into 1/4-inch pieces)

Directions:

PREHEAT oven to 350º F. Place baking cups on baking sheet with sides. Spray each cup with cooking spray.

COMBINE sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Spoon 1/4 to 1/3 cup of mixture into each prepared cup.

BAKE for 25 to 28 minutes or until knife inserted near centers comes out clean. Cool on baking sheet for 20 minutes. Refrigerate for at least 1 hour. Top each with whipped topping and gingersnap crumbs.

LIBBY'S® Famous Pumpkin Pie

LIBBY'S® Famous Pumpkin Pie

Estimated Times:
Prep Time:15 minutes
Cooking Time:55 minutes
Cooling Time:120 minutes

Ingredients:

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
Directions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
 

Apple Crisp

Serves 4 (2g fiber/serving)

2 Cup red apples peeled, cored, & sliced very thin
2 tablespoons olive oil
2 tesspoons cinnamon
1 teaspoon vanilla extract
1/2 teaspoon fresh nutmeg
1/4 cup fruit/nut granola

Preheat oven to 350F
Place a very thin layer of applies; then olive oil; then cinnamon, vanilla, & nutmeng evenly in a shallow glass baking dish. Then do another layer the same way. Top with ganola and bake 30-40 minutes, until apples are tender and the edges are bubbly.


Brenda's TIP: This dish is low in calories & has no fat, but it makes you feel as though you've eaten apple cobbler.
Nutrition Facts: One serving (1/4 recipe) - calories 127, fiber 2g, protein 1g.
From Book: The Fiber35 Diet

Cinnamon Sugar Sweet Potato Fries

Cinnamon Sugar Sweet Potato Fries
Try Joy's unfried alternative to churros!

Ingredients:
• 2 medium sweet potatoes (about 1 pound), peeled
• 1/4 cup whole wheat or oat flour
• 2 tbsp ground flaxseed
• 2 tbsp packed brown sugar
• 1 tsp ground cinnamon
• 1/8 tsp kosher salt
• 2 egg whites

Instructions:
Preheat the oven to 425 degrees F. Liberally coat a large cooking sheet with oil spray. The fries will be crispiest if baked directly on the baking sheet, without aluminum foil.
Cut the sweet potatoes length-wise into 1/2 inch thick slices, then cut each slice into 1/2 inch wide strips to form fries.
Combine flour, flaxseed, brown sugar, cinnamon and salt in a 1-pound resealable plastic bag. Crumble the ingredients together with your finger tips until they are evenly dispersed. Place the egg whites in a shallow dish and whisk until frothy.
Dip the fries into the egg whites, then tap them on the edge of the dish to drain any excess egg white. Add all fries to the plastic bag, seal and shake vigorously to coat them evenly with the breading mixture.
Delicately remove the fries from the bag and arrange them into a single layer, evenly spaced, on the prepared baking sheet. Mist the fries with oil spray.
Bake for 15 minutes, then turn the fries over and bake for an additional 10 to 15 minutes, or until crispy and browned. Let the fries cool slightly before serving to allow the coating to harden.

Source: Slim and Scrumptious by Joy Bauer

• Get more recipes featured on The Doctors!

Easy Cinnamon Bread Recipe

Easy Cinnamon Bread Recipe

Easy Cinnamon Bread Recipe

This bread is a cross between a typical baking powder-leavened quick bread and a yeast bread. The result: a cinnamon coffee cake-tasting loaf that's wonderful served plain and incredible toasted.—Taste of Home Cooking SchoolPrep: 20 min. + resting Bake: 35 min. + cooling

Yield: 12 Servings

20 35 55               Ingredients

• 3 cups King Arthur Unbleached All-Purpose Flour
• 1/2 cup sugar
• 2 teaspoons active dry yeast
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 cup warm milk (110° to 115°)
• 1/4 cup butter, melted
• 1 egg
• 1 teaspoon baking powder
• 1 cup cinnamon baking chips
• Cinnamon-sugar

Directions

• In a large bowl, combine flour, sugar, yeast, cinnamon and salt. In a separate bowl, whisk together milk, butter and egg. Add milk mixture to flour mixture; beat until smooth. Cover and let rest for 1 hour.
• Stir baking powder and cinnamon chips into batter. Spoon into a greased 8-in x 4-in. loaf pan. Sprinkle with cinnamon-sugar. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (12 slices).

Originally published as Easy Cinnamon Bread in Taste of Home Cooking School Collection Winter 2009, p37

Very easy, I left out the cinnamon chips & cinnamon-sugar other wise all the same. I thought it tasted very good. I would make this again. Oh the house smells so good.

Cinnamon Vanilla Berry Water

Cinnamon Vanilla Berry Water

Ingredients:

300mL cold water (The use of soft water is preferable, i.e. low in calcium and

minerals, as any water high in calcium can increase the rate of oxidation of the

ingredients, thus altering the flavor and the aroma. Therefore, it would be good to

use water typically to make green tea or sake in the Japanese tradition.)

20g dried or fresh blueberry

20g dried or fresh cranberry
3 sticks of vanilla
1 cinnamon stick
2-3g of brown sugar (optional)

Procedure:

Put all ingredients together in a pan. Dr./Chef recommends using a pan that

allows just enough space for the combined ingredients for evaporation, for
example, a small 400mL capacity pot. If you are using dried berries, it is
preferable to let them sit in water a few hours prior. If you are using fresh berries,
this is not necessary. Bring to a boil and then turn the heat off, leaving it above
the stovetop range, and cover it. Keep covered for at least 30 minutes to trap the

aromatic and gustatory elements. Strain the water and let cool. Conserve in the

refrigerator at approximately 46°-47° F.

Serve no more than 40-50mL in each glass.

It’s preferable to have “seconds” of this quantity various times than to pour a

glass surpassing this quantity.http://thedoctorstv.com/files/Cinnamon_Vanilla_Berry_Water_R.pdf

Healthy Banana Smoothie

Healthy Banana Smoothie

This banana smoothie tastes more like a milkshake and is delicious and nutritious!

Ingredients:
-2 bananas
-10 ice cubes
-1 cup of water
- 1 TBS of ground cinnamon
Directions:
Put the ice, water, and bananas in a blender, then blend until you have a consistent texture. After add the cinnamon in the blender and use your blenders stir function until you can no longer see it.
If you find that it is too thick, just add a little bit of water to thin it out. On the other hand, if it is too thin, you can add more ice to thicken it up to your liking. Also, you can get creative with the flavoring. So, next time, if you don’t feel like cinnamon, try cocoa powder and have a chocolate one.

Read more: http://notecook.com/drinks/healthy-banana-smoothie/#ixzz1l0i7dnny

Baked Oatmeal

Most mornings I eat oatmeal this would be great!

Baked Oatmeal
Makes one 9-inch pan, enough for several breakfasts.

2 tablespoons Earth Balance or butter
3 organic eggs
3½ cups milk or soy milk
2 teaspoons vanilla extract
4 cups rolled oats
½ cup raw cane sugar (or other sweetener)
2 tablespoons cinnamon
½ teaspoon baking powder
½ teaspoon sea salt
¾ cup dried cherries (or other dried fruit)
½ cup toasted slivered almonds or other nut
In a medium bowl, whisk together the softened butter, eggs, milk, and vanilla. In a separate bowl, combine the oats, sugar, cinnamon, baking powder, and salt. Slowly fold the dry ingredients into the wet ones. Use a little butter or Earth Balance to grease a baking pan, and pour the mixture into it. Top with dried fruit and nuts. Bake at 350 degrees for about 25 minutes.

Read Nutritional Notables from Lead Nutritionist Kathie Madonna Swift: Baked Oatmeal

Oats are loaded with water-soluble fiber and beta-glucan, which can lower cholesterol levels. The cinnamon not only adds a hint of sweetness but also can help lower lipid and blood-sugar levels, while the dried cherries offer anti-inflammatory deliciousness!

From Kripalu

Coconut-Raisin Bars

Coconut-Raisin Bars

Posted At : January 2, 2012 12:14 PM

Coconut Raisin Bars

photo by recipe author

Servings: 12
Preparation Time: 15 minutes

• 2 2/3 cup finely shredded coconut
• 1/3 cup almond flour*
• 1 cup flax seed meal
• 2 tablespoons cinnamon
• 1 cup raisins
• 1 1/4 cup Gold Label coconut oil
• 1/4 cup raw honey

Combine dry ingredients in a large bowl. In a small saucepan heat coconut oil and honey and allow them to melt. You don't need it to boil, just warm enough to melt. Pour melted oil/honey into dry mixture and stir to combine. You want a wet sand like consistency. Taste at this point to determine if you want more cinnamon, more honey, etc.

Pour mixture into a parchment paper lined 8X8 pan. Cover with more parchment paper and press the mixture down. Really make sure this is packed solid. Place mixture in the freezer for a couple hours. Once frozen, remove and cut with a heavy knife. Store in the refrigerator. Enjoy!

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Recipe submitted by Esther, Bremerton, WA

Caramel Apple Cider

1 (64-ounce) bottle of apple juice or cider
1/2 cup orange juice, freshly squeezed or a high-quality brand such as Simply Orange
2 cinnamon sticks
1/4 teaspoon ground allspice
1 orange
8 cloves
1/3 cup bottled caramel sauce (plus more to tast if desired)
Sweetened whipped cream (p.252 or from a can)
Ground cinnamon

1. Pour the apple cider into a large stockpot on the stove. Set heat to medium-high. Add orange juice, cinnamon sticks & allspice.

2. Thoughly wash your orange & then gently stab the while cloves into it. If you find it hard to do that with out destroying the cloves, use a toothpick to poke little holes first and then insert the cloves.

3. Gently drop the whole orange into the pot. Bring the cider to a boil and then reduce heat to a low simmer. Simmer on low for 60 minutes or longer if you wish. If at any time the orange splits open, remove it from the pot.

4. After the cider has simmered for an hour, add caramel sauce & stir to combind and dissolve. Add more caramel to tast if needed.

5. When ready to serve, ladle the cider into mugs, top with whipped cream, and give it a drizzle of caramel and a sprinkle of cinnamon.

Serves 8-10 ~Our Best Bites~ page 27

No-Stress Hot Cider

No-Stress Hot Cider

Ingredients:

2 quarts unsweetened, organic cranberry juice

1 ½ cups dried cranberries

1 teaspoon vanilla extract

2 cups honey or agave nectar

2 cinnamon sticks

14 whole cloves

Zest of 2 oranges

Directions:

Pour cranberry juice into a pot, heat completely but do not boil. To the juice, add the zest from the

oranges, cloves, cranberries, vanilla extract, honey and cinnamon sticks. Heat, stirring

occasionally until hot and steamy, for about 20 minutes. Pour and enjoy!

Source:

www.allrecipes.com©

Organic Pumpkin Pie Parfait

Organic Pumpkin Pie Parfait


Expert chef from the OWN network’s Home Made Simple, Jesse Brune, shares recipes for delicious, healthy alternatives to traditional Thanksgiving fare.
Serves: 6

Ingredients:
For puree:

1 can of organic pumpkin puree
1 tbsp coconut oil
2 tbsp raw honey
1 tsp nutmeg
2 tsp cinnamon
2 tsp pumpkin pie seasoning
3/4 cup vanilla coconut milk

For Crust:

1 1/2 cups raw pecans, chopped small
1 tbsp coconut oil
2 tbsp raw honey

For Topping:

1 cup whole Greek yogurt
1 tbsp raw honey
1 tsp vanilla extract
1 tsp nutmeg

Cooking Instructions:

• Place 6 wine glasses or parfait glasses in the freezer or fridge to chill.

For puree:

• Place a medium saucepan over medium heat on stovetop.
• Add all ingredients for puree into the pan, and stir with a whisk or wooden spoon.
• Allow ingredients to combine over heat, stirring continuously until puree begins to gently bubble.
• Remove from heat.
• Carefully taste the puree and add extra portions of the listed ingredients to adjust the flavor to your liking.
• When desired flavor is achieved, set aside and cool.

For crust:

• Place a medium saucepan over medium heat.
• Melt honey and coconut oil together in pan, stirring with a wooden spoon.
• When honey and coconut oil have merged, mix in the chopped pecans and coat all the nuts.
• Remove from heat and place in a refrigerator-safe container. Let cool.
• Before serving, take nuts out of container and place on cutting board.
• Use a sharp knife to re-chop the nuts.

For topping:

• In a small mixing bowl, combine all the ingredients and mix thoroughly with a whisk.
• Chill topping until ready to serve.

Assembly:

• Place chopped pecans in the base of the wine glasses. Add a generous layer of the pumpkin puree on top of the pecans, then top with 2 tbsp of topping.
• Sprinkle a touch of cinnamon on top of whipped topping and serve.

Source: Jesse Brune © 2011 Stage 29 Productions LLC

Cranberry-Walnut Bread & Muffins

Cranberry-Walnut Bread & Muffins
Hands-on time: 10 mins. to 15 mins.
Baking time: 14 mins. to 50 mins.
Total time: Overnight, 24 mins. to 1 hrs 5 mins.
Yield: 1 loaf or 12 muffins

Ingredients:

4 tablespoons butter
1/4 cup vegetable oil
1/3 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
1/8 to 1/4 teaspoon almond extract, optional
3/4 cup sour cream or yogurt, full-fat or low fat-preferred
1 cup King Arthur Unbleached All-Purpose Flour
1 cup King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
1 cup dried cranberries
1/2 cup walnuts

coarse white sparkling sugar or Demerara sugar, optional, for topping

Directions


see this recipe's blog »

1) Preheat the oven to 425°F for muffins, or 350°F for a loaf. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely. If you're baking a loaf, lightly grease an 8 1/2" x 4 1/2" loaf pan.

2) In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.

3) Add the eggs, beating to combine.

4) Stir in the baking powder, baking soda, cinnamon, salt, the vanilla and almond extracts, and the yogurt or sour cream.

5) Place the flours in a food processor with the dried cranberries. Process until the berries are coarsely chopped. Add the nuts (if they're not chopped), and process briefly, just until the nuts are chopped up a bit.

6) Stir the flour mixture into the wet ingredients, mixing just until everything is thoroughly combined.

7) Divide the batter among the wells of the muffin tin, filling each one about 3/4 full. Or scoop the batter into the prepared loaf pan. Sprinkle muffins or loaf with coarse white sparkling sugar or Demerara sugar, if desired.

8) Bake the muffins for 14 to 15 minutes, until a cake tester or toothpick inserted into one of the center muffins comes out clean. Bake the loaf for 45 to 55 minutes, until a cake tester or toothpick inserted into the center of the loaf comes out clean.

9) Remove the muffins or bread from the oven. Tilt the muffins in the pan to cool a bit, then transfer them to a rack to finish cooling. Serve warm or at room temperature. Allow the loaf to cool in the pan for 10 minutes, then turn it out onto a rack to cool completely. For best results, don't slice until completely cool. Store muffins or bread well wrapped, at room temperature, for 2 to 3 days; freeze for longer storage.

10) Store muffins or bread well wrapped, at room temperature, for 2 to 3 days; freeze for longer storage.

Yield: 12 muffins or 1 loaf.


Tips from King Arthurs bakers:

For a nice hint of orange, substitute 1/4 to 1/2 teaspoon Fiori di Sicilia flavor (to taste) for the vanilla and almond extracts. For stronger orange flavor, stir in the grated rind of 1 large orange, omitting the almond extract.
Want to make this bread (or muffins) without whole wheat flour? Substitute 1 cup King Arthur Unbleached All-Purpose Flour for the whole wheat flour.
If you prefer a bolder cranberry statement, leave the dried berries whole, rather than chopping them up

Chocolate Chip Zucchini Cookies

Chocolate Chip Zucchini Cookies

1 Cup butter or margarine, softened
1 Cup sugar
1 Cup brown sugar
2 eggs, beaten
4-1/2 Cups flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
pinch of nutmeg
1 tsp. salt
2 Cups steamed & pureed zucchini
2 Cups chocolate chips

Cream the butter and sugar. Add eggs, flour, baking soda, baking powder, cinnamon, nutmeg and salt. Mix well. Stir in the zucchini & chocolate chips.

Bake at 350 degrees for 15-20 minutes until golden brown.

This recipe comes from my friend I hope you like it!

Pumpkin Cookies

Pumpkin Cookies

Vicki Worthen; Boise, ID

1 cup packed brown sugar
1 cup cooked or canned pumpkin
½ cup oil
1 teaspoon vanilla
2 cup flour
1 teaspoon soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
1/4 teaspoon ginger
raisins (optional)
chopped nuts (optional)
chocolate chips (optional)

In a mixing bowl, beat together sugar, pumpkin, oil, and vanilla. Sift together dry ingredients and add to mixture. Stir until smooth. Blend in raisins, nuts, or chocolate chips. Drop by teaspoonfuls on greased baking sheet. Bake at 350° F for 12–15 minutes. Makes 3–4 dozen.

Pumpkin Pie Milkshake

Pumpkin Pie Milkshake

By Our Best Bites

1/3 cup pumpkin puree, canned or homemade
¼–½ cup milk
¼ teaspoon vanilla
½ teaspoon cinnamon
1/16 teaspoon ground cloves
1/16 teaspoon nutmeg
2 tablespoons brown sugar
2 cups vanilla ice cream
1-2 graham crackers
Put everything but the graham crackers into the blender. Start with ¼ cup milk and slowly add more if needed to make the blender process it all. Sprinkle crushed graham crackers on top before serving.

Chocolate Zucchini Snack Cake

Chocolate Zucchini Snack Cake                   

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Shredded zucchini keeps cake moist without affecting the flavor. Skip the frosting...sprinkle the top with chocolate chips and nuts.

PREP TIME: 15 Min

TOTAL TIME: 1 Hr 50 Min

SERVINGS: 6

1/2    box Betty Crocker® SuperMoist® German chocolate cake mix (about 1 2/3 cups)                                           

1        cup shredded unpeeled zucchini (about 1 medium)

1/2     teaspoon ground cinnamon

1/8     teaspoon ground cloves

1/4     cup buttermilk

2        tablespoons vegetable oil

1        egg

1/4     cup chopped nuts

1/4     cup miniature semisweet chocolate chips                                           

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and side of 9- or 8-inch round or square cake pan with baking spray with flour.
• 2 In large bowl, beat cake mix, zucchini, cinnamon, cloves, buttermilk, oil and egg with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Sprinkle evenly with nuts and chocolate chips.
• 3 Bake 9-inch pan 27 to 35 minutes, 8-inch pan 32 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

Expert Tips:

Out of buttermilk? Use 3/4 teaspoon lemon juice or vinegar plus milk to make 1/4 cup. Let stand for about 5 minutes before using.

Bake and serve the cake in a pretty, oven-safe ceramic pan.

Breakfasts to Brighten Your Day your pick: sweet or tangy

Breakfasts to Brighten Your Day

Instead of downing a cup of coffee and a doughnut on those why not try a healthful protein-rich shake that's brimming over with energizing nutrients like the B vitamins, vitamin E, iron, magnesium, potassium and zinc.
This tasty smoothie, which makes a great snack for children and grownups alike, comes from Food & Mood by Elizabeth Somer, M.A., R.D. (Henry Holt & Co.).

1/2 cup low-fat plain yogurt
1/2 banana, sliced
3/4 cup orange juice
1 1/2 Tbs. peanut butter
1/2 cup chopped peeled apple
1/4 cup wheat germ

Optional: 1/2 tsp. cinnamon
1 tsp. vanilla extract
Grated lemon peel & ice cubes

Process ingredients in a blender until creamy.

Or, if you prefer a tangier nutrient cocktail, try this antioxidant-rich combo which is high in vitamin C and the full range of carotenoids thought to protect the cells from free radical damage:

2 medium carrots
1 celery stalk
1/2 red bell pepper
1/2 apple
2 Tbs. chopped fresh parsley
1/2 large tomato

Optional: 1 garlic clove
1 green onion
dash of cayenne

Put all the ingredients in a juicer and process until smooth.