Leafy greens for breakfast? Yup. Check out our superfood packed {Greek Breakfast Salad}

Summary: The greeks really know what they are doing – food wise. During our trip to Greece we encountered a variety of fresh ingredients in the breakfast salad bar…and you know what? Since it was readily available I found myself encouraged to eat … Continue reading

HHW’s Top Attractions in 2013..in case you missed them!

Goodbye 2013, hello 2014!! Another 365 days of life gone, lived and enjoyed. Why don’t we kick off this new year of  blogging by reviewing the best of 2013? I’ve included a picture collage of our most popular attractions in … Continue reading

{Juicing kale: a total disappointment but a good juice recipe}

{Juicing kale: a total disappointment but a good juice recipe}

Summary: First time juicing kale and totally disappointed. 3 large kale leaves produced about 2 tablespoons of juice. So sad….and the blueberries, not good for JUICING either!! I had to add 2 pears because these babies really produce juice. The … Continue reading

{Strawberry-Avocado Summer Salad}

Summary:  Nothing beats a large nutrient rich, fresh salad to quick off the week after 4th of July weekend. Yep…I am guessing most of you misbehaved….I know I did! So to help you start THIS week right, I offer you … Continue reading

{Carrot-apple detox juice}

Servings: 4 small glassesYield: 1 L Summary: More than your average detox juice. This is the perfect juice to start your day. The ingredients used have a low glycemic index which means less carbs/sugar content. This helps prevent an insulin spike … Continue reading

{Not your average orange juice: boost nutrition by adding carrots, papaya & ginger}

Summary:  This juice is the perfect way to start your busy day.  If you want peel all of the ingredients the night before and place in a zip lock bag or plastic container. This will save you some time in the … Continue reading

{Rainbow Bright Zucchini Ribbon Salad}

Summary:  This works great as a side salad and pairs lovely with a light vinaigrette. I love to make this when I get tired of eating spinach or any other leafy green…why? Because this salad recipe has none included! This … Continue reading

{Berry Citrus Beet Juice: another detox recipe}

Summary: This juice is a sweet and satisfying way of detoxing and cleansing your body…but beware! For those who haven’t experimented with beet before; it is eliminated both by the gastrointestinal system and the urinary system. So don’t call a … Continue reading

{A new year’s detox guide: how it works, what to do, what to buy & what to eat}

This gallery contains 14 photos.

Re-set and undo the holiday damage and begin this year with a truly clean start. The Holidays are a lovely time of year…Lots of parties, lots of food and drinking, lots of everything. Holidays sometimes feel like a time of … Continue reading

{Arugula, Beet & Avocado Salad}

*This recipe is adapted from Giada di Laurentis “Beet and Goat Cheese Arugula Salad”

Summary: 

This makes a great side salad. The flavors are subtle but work nicely with each other.  Beets offer protection against coronary artery disease and stroke; lower cholesterol levels within the body, and have anti-aging effects. Additionally they are considered a great detox food. Cooking & adding flavor to beets can be tricky. TIP for best results: after cooking the beet and letting it cool slightly, soak the pieces in the salad dressing for about 5 min. This will help enhance the flavor. Avocados are packed with vitamins and omega-3 FAs which are good oils. In conclusion all the savory ingredients in this salad help protect you against cardiovascular disease. Be healthy, be happy & enjoy! 

Servings: makes 3 to 4 side salads

Ingredients:
3 cups arugula leaves
2 cups spinach leaves
1/2 large beet
2 tbsp dried cranberries
1/2 cup red onion, thinly sliced
1/2 avocado, cubed
2 tbsp sliced almonds
3 tbsp herbed goat cheese

Directions:
1. COOKING THE BEET:
Do not peel or remove the skin of the beet this will help preserve its nutrition and color. Slice the beet into 1 in slices. Cut in half. Add to a pot with water. Add 1/4 tsp of brown sugar, 1/4 tsp of salt and a bit of olive oil. Cook on high for 30-50 min. I suggest inserting a fork into the beet slices after 30 min. to asses if they are cooked. You’ll know if they are cooked because the fork will easily go through.

2. After the beet is cooked: Drain. Remove the skin with a knife. Cut into 1 inch cubes. Let cool for about 8-10 min. IMPT – do not skip this step! If you add the beet while it’s hot, the avocado and goat cheese will “melt” away…the result will be an ugly looking salad. TIP – if this seems too complicated for you, try using canned beet. I’ve never tried it but it should work nicely with this salad.

3. SALAD ASSEMBLY:
First throw in the spinach and arugula. Add the onion, avocado pieces & the dried cranberries. Add the beet pieces (make sure they are mostly cooled) and the crumbled goat cheese. Finally garnish with almonds or walnut pieces.

4. SALAD DRESSING (Recipe from Giada):

1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper

Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper.