Making Juice – Jamba Style

Jamba Juice Recipes

Be excited…these jamba juice recipes are great—and there are a ton of recipes to choose from!!

I recommend following the recipe exactly though if you want a true jamba experience.

 

Things you need to know:

• 1 scoop is about 1/2 cup…or a rounded traditional ice cream scoop
• 8 oz. is 1 cup
• Enlightened base is a low calorie dairy sweetener that can be found at health food stores, but you can substitute it with some juice or soymilk!
• Use juice concentrate instead of regular juice. That’s what they do at Jamba, and it’s what gives it the strong/amazing flavor! Try frozen concentrates with less water than it calls for…otherwise you will have way too much liquid.
• I found that my recipe called for a bit more liquid than it needed. Try adding less than it says, and adding more as you need it. Then you’ll have the perfect consistency! Enjoy!!

Jamba Recipes

ALOHA PINEAPPLE
10 oz. pineapple juice
1 scoop plain yogurt
2 scoops strawberries
1 scoop bananas
2 scoops pineapple sherbet
1 scoop ice

BANANA BERRY
12 oz. apple juice
2 scoops bananas
1 scoop blueberries
1 scoop frozen yogurt
1 scoop raspberry sherbet
1 scoop ice

BERRY FULFILLING
4 oz. raspberry juice
8 oz. enlightened base
2 scoops strawberries
1 scoop raspberries
1 scoop blueberries
1 scoop ice

BERRY LIME SUBLIME
12 oz. raspberry juice
2 scoops strawberries
1 scoop raspberries
2 scoops lime sherbet
1 scoop ice

BRIGHT EYED AND BLUEBERRY
12 oz. soymilk
2 scoops yogurt
2 scoops strawberries
1 scoop blueberries

CARIBBEAN PASSION
12 oz. Mango-passion juice
2 scoops strawberries
1 scoop peaches
2 scoops orange sherbet
1 scoop ice

CITRUS SQUEEZE
6 oz. pineapple juice
6 oz. orange juice
2 scoops strawberries
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

COLD BUSTER
12 oz orange juice
2 scoops peaches
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

KIWI BERRY BURNER
12 oz. Kiwi juice
2 scoops strawberries
1 scoop raspberries
2 scoops raspberry sherbet
1 scoop ice

MANGO-A-GO-GO
12 oz. Mango-passion juice
3 scoops mangos
2 scoops pineapple sherbet
1 scoop ice

MANGO MANTRA
4 oz. orange juice
8 oz. enlightened base
2 scoops mangos
2 scoops peaches
1 scoop ice

MIGHTLY CHERRY CHARGER
4 oz. raspberry juice
6 oz. soymilk
2 scoops cherries
1 scoop strawberries
2 scoops frozen yogurt
1 scoop ice

ORANGE-A-PEEL
12 oz. orange juice
2 scoops strawberries
1 scoop bananas
2 scoops frozen yogurt
1 scoop ice

ORANGE BERRY BLITZ
12 oz. orange juice
2 scoops strawberries
1 scoop blueberries
2 scoops pineapple sherbet
1 scoop ice

ORANGE CHERRY CHEER
6 oz. orange juice
6 oz. soymilk
3 scoops cherries
1 scoop frozen yogurt
1 scoop orange sherbet
1 scoop ice

ORANGE DREAM MACHINE
6 oz. orange juice
6 oz. soymilk
2 scoops frozen yogurt
2 scoops orange sherbet
2 scoops ice

PEACH PLEASURE
12 oz. peach juice
2 scoops peaches
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

PINA COLADA
12 oz. pineapple juice
1 Tbls coconut
1 scoop bananas
2 scoop frozen yogurt
2 scoops pineapple sherbet
1 scoop ice

PUMPKIN SMASH
8 oz soymilk
1 scoop pumpkin mix (from can)
4 scoops frozen yogurt
2 scoops ice

RAZANATAZ
12 oz raspberry juice
2 scoops strawberries
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

STRAWBERRIES WILD
12 oz. apple juice
2 scoops strawberries
1 scoop bananas
2 scoops frozen yogurt
1 scoop ice

STRAWBERRY NIRVANA
4 oz. apple juice
8 oz. enlightened base
4 scoops strawberries
1 scoop bananas
1 scoop ice

STRAWBERRY SURF RIDER
12 oz. lemonade
2 scoops strawberries
1 scoop peaches
2 scoops lime sherbet
1 scoop ice

SUNRISE STRAWBERRY
12 oz. soymilk
2 scoops yogurt
2 scoops strawberries
1 scoop bananas

TANGO TROPIC
12 oz. peach juice
2 scoops strawberries
1 scoop peaches
1 scoop raspberry sherbet
1 scoop orange sherbet
1 scoop ice

TROPICAL AWAKENING
4 oz. pineapple juice
8 oz. enlightened base
2 scoops strawberries
1 scoop blueberries
1 scoop bananas
1 scoop ice

WHITE GUMMIE BEAR
12 oz. peach juice
1 scoop peaches
1 scoop of each: orange, lime, pineapple, and
raspberry sherbet and frozen yogurt
1 scoop ice

PINK STARBURST
6 oz. lemonade
6 oz. soymilk
1 scoop of each: pineapple, raspberry, lime, and orange sherbet
1 scoop frozen strawberries
1 scoop ice

CHOCOLATE PEANUT BUTTER MOO’D
12 oz. chocolate soy milk
1 T cocoa powder
1 heaping T peanut butter
1-2 scoops frozen banana
1 scoop frozen strawberries (optional)
2-3 scoops vanilla frozen yogurt
1 scoop ice

Challah

So glad we were out of store bought bread this morning….I love Challah fresh from the oven!

Ingredients

• 1 1/4 cups warm water (110 degrees F/45 degrees C)
• 1 packet active dry yeast
• 1/2 cup honey
• 2 tablespoons vegetable oil
• 3 eggs
• 1/2 tablespoon salt
• 4 cups unbleached all-purpose flour (Plus – my last loaf took 5-6 cups)

Directions

1. In a large bowl, sprinkle yeast over barely warm water….let the yeast rest for 10 minutes.  Beat in honey, oil, 2 eggs , and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 to 1 1/2 hours or until dough has doubled in bulk.

2. Punch down the risen dough and turn out onto floured board. Divide into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease baking tray and place finished braid or round on each. Cover with towel and let rise about one hour.

3. Preheat oven to 375 degrees F (190 degrees C).

4. Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.

5. Bake at 375 degrees F (190 degrees C) for about 40 minutes, watch closely it may not take this much time. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

Pancake Squares

3/4 cup milk
2 T. melted butter
1 large egg
1 T. sugar
1 cup flour
2 t. baking powder
1/4 t. salt

Preheat oven to 350°. Lightly grease an 8×8 baking dish. In a large mixing bowl, beat together milk, butter and egg. Add sugar, then gradually beat the flour in. Carefully stir in the baking powder and salt. Pour batter into prepared pan. Bake for 20-25 minutes. Serves 4-6.    Yes Pinterest has taken over and I’m addicted!   These turned out perfect and they were tasty as well!

Essential Oil For Emergency Preparedness

Here's an important list of what many essential oil experts consider to be the most important Emergency Essential Oils to have on hand.

Lavender: a universal oil great for almost anything!  Heals burns, cuts, relieve insomnia, reduces stress, a powerful antihistamine, bug bites, bruises, sleep deprivation, inflammation, sunburn, lice.  Soothing to skin irritations, earache and depression.  Lavender is the number one essential oil to have in your survival kit! 

Lemon: known for it's cleansing ability.  Add a few drops to water to purify.  Great for intestinal parasites, dissolves petrochemicals in your body, effective for colds and flu, helps digestive and liver work, gout, sore throat, disinfectant, antiseptic.

Peppermint: effective for nausea, digestive issues, allergies, menstrual problems, reduces fever, increase alertness, focus and oxygen absorption.  Great for headaches, muscle aches.  Antibacterial, anti-inflammatory, use for shock, colds, colic and heartburn.

Oregano: effective in treating bacterial infections and yeast infections, relieves back and joint pain, inflammation, cold and flu, kills warts and skin tags, athlete's foot, effective cleanse for GI health.

Melaleuca: can be used as a first aid ointment, useful for skin irritations, bug bites, athlete's foot, eczema and psoriasis.  Aids in immune function and supports against throat and respiratory pathogens, helps with slivers in the skin.

Helichrysum: great for painful bruising, sprains, swelling.  Any injury without broken skin can be treated with helichrysum oil.  Used to treat shock, help with broken bones, help with allergies, beneficial against infections and viruses.  

Myrrh: good for antiseptic needs, pain relief and swelling of cuts, wounds or bruises.  Can be applied on open wounds. Stimulates the immune system and blood circulation, promotes tissue regeneration.  Astringent and analgesic properties, eases coughing/tonsillitis and other infections.

Clove: helps relieve toothaches, headaches, and other pain.  Can be used to draw toxins and infections from the body. Aids in relieving nausea or constipation.

Frankincense: enhances the effects of other essential oils, reduces inflammation, relieve headaches, supports skin tissue recovery, soothe hyperactivity, restlessness, facilitates clarity and focus of mind.

Lemongrass: soothes sore and cramping muscles, naturally cleansing, warms feet in winter.

Deep Blue: oil blend great for muscle and joint pain, arthritis, inflammation, bruises, sprains and migraine headaches.

Breathe: oil blend helps ease respiratory distress by opening the airways, clears the lungs and sinuses of congestion, promotes restful sleep and relaxation.  Ideal for those with asthma and allergies.

Purify: oil blend of Lemongrass, Melaleuca, Lavender and Citronella for purifying.  Eliminates airborne pathogens, bacteria, viruses, mold or fungus.  Effective to cleanse cuts and wounds, purify surfaces, neutralize poisons from insect bites, bee stings, spider bites.  Treats respiratory conditions.

On Guard: oil blend that eliminates airborne pathogens, supports immune function, prevents colds, sore throats and influenza, inhibits MRSA and other antibiotic-resistant staph bacteria, stops growth of viruses and bacteria and aids in mold inhibition.

TerraShield: oil blend that deters flying insects and ticks, is a natural bug and insect repellent.  Helps to protect pets from ticks and fleas.

DigestZen: oil blend that relieves digestive discomforts such as food poisoning, acid reflux, nausea, constipation, or diarrhea, helps support digestive function.

Giving Thanks

For all my life, I would like to give thanks.

For the hard days that were sprinkled amidst the best, I would like to give thanks.

For the tears that were shed between laughter and joy, I would like to give thanks.

For the family I have I would like to give thanks.

For the deaths, the births, the knowledge, and regret, I would like to give thanks.

For the moments I feared, only to be shown how silly fear can be, I would like to give thanks.

For the opportunities, for the challenges, for the failure and success, I would like to give thanks.

For the friends, for the guidance.

For the hopes yet to be fulfilled, and the dreams yet to be dreamt.

For the uncertainty that creates space for possibility.

For the love and abundance that is all my life.

Thank You

A Little Shopping

Traverse Mountain Outlets ~ Today we went on a little road trip to Utah County.   We stopped by J & J’s and had a little breakfast.   We mentioned that we would be driving by Traverse Mountain Outlet, Halie shrieked with delight.   We told her…listen close Halie, “We are DRIVING BY Traverse Mountain”…Oh she whimpered~ broken hearts don’t go over well with our family so off we went for the shopping adventure!  Aren’t you so glad you came with us this morning Auntie Nancy!

While shopping Julie texted to say Jason was fixing us lunch!   OMG…it is simply amazing what he can put together in just a few minutes!   LOVED IT!

Not only did they have lunch ready for us, they had also enjoyed Kendry…who is now totally in love with them all over again!

♪♪♪♪   Grilled Steak with balsamic syrup and chick pea salad   ♪♪♪♪

We’ll be back in town next week for another fun time!  

It’s Turkey Time….and

Basted Holiday Turkey Recipe Featuring dōTERRA Fragrant and Flavorful Stuffing

It’s turkey time! This Thanksgiving, give your family and friends a turkey they will love and remember. Stuffed and basted with fresh herbs and essential oils, this turkey will not only be extremely flavorful and aromatic, but will also be the highlight of your Thanksgiving feast.

WARNING: You will most likely be asked to provide this turkey for all future Thanksgiving dinners after you serve this star. Serve at your own risk.

Ingredients:

1 (13-pound) turkey
1 onion, peeled and quartered

Divide These Ingredients in Half:

2 sprigs rosemary
2 drops dōTERRA rosemary essential oil
3 sprigs fresh thyme
1 drop dōTERRA thyme essential oil
2 cloves garlic, slivered

Cider Baste:

1/4 cup apple cider concentrate
2 drops dōTERRA wild orange essential oil
1 drop dōTERRA lemon essential oil
2 tsp. olive oil
1 toothpick dōTERRA thyme essential oil
1/4 tsp. salt
Freshly ground black pepper

Directions:

Remove giblets from turkey. Place turkey on a rack and stuff with the onion and half of the rosemary, thyme, and garlic mixture. Loosen the skin from the turkey breast and place the remaining half of the mixture under the skin.

To prepare the baste, stir together the cider concentrate, wild orange essential oil, lemon essential oil, olive oil, thyme, salt, and pepper.

Roast the turkey in a preheated 325-degree oven, basting every 30 minutes with the cider baste until an internal temperature reaches at least 165 degrees in the innermost part of the thigh, the wing, and the thickest part of the breast. (Some diners may want the turkey cooked to a higher temperature.) Carve and enjoy!

Pomegranate Salad

Pomegranate Salad with Honey-Cider Vinaigrette

Ingredients:

• 6-7 cups spinach/romaine combo, washed and dried
• 1/3 cup pomegranate seeds – love that I’ve learned how to seed them!  You Tube!
• 1/2 cup sugared or toasted pecans/walnuts  - love my mom’s recipe!
• Queso Fresco, crumbled

Honey-Cider Vinaigrette Ingredients:

• 6 Tbsp. olive oil
• 2 Tbsp. apple cider vinegar
• 1 1/2 tsp. honey or agave nectar
• 1/2 tsp. ground cinnamon
• 2 pinches of salt
• freshly ground black pepper

Method:

In a small bowl, whisk together ingredients for vinaigrette until well-blended.

Just before serving, toss spinach/romaine with vinaigrette. Then add in pomegranate seeds, pecans and feta and toss once more. Serve immediately.

I usually make individual servings so that the pomegranate seeds, pecans, and queso fresco are all nice a showy on top of the spinach.

Yippie….Got the pomegranate for 79 cents today at Winco!

Cheese Factory Cajun Pasta

 

 

 

 

 

 

 

 

 

 

 

 

K  absolutely loves noodles, so we are always trying to come up with something new that will appeal to him.   He took to it right away, maybe he was hungry, or maybe he is just learning to be a good little eater!  Now if we can just get him to keep his clothes on….what’s up with that???

 

 

Ingredients:

4 chicken tenders

1 bell pepper

1 tomato

3 TBS oil (may add more)

2 TBS Cajun seasoning

1 clove garlic

1/8 cup of milk

1/2 a package of pasta noodles

Directions:  

1. Cover chicken with Cajun seasoning—front and back

2. Sauté seasoned chicken with 2 TBS of oil and 1 clove of garlic until the chicken is fully cooked

3. Once the chicken is fully cooked add a bell pepper, tomato, and a little more seasoning. Sauté until peppers are tender, after add 1/8 cup of milk.

4. Boil noodles in a separate pot. When cooked, drain the noodles and bring them back to the pot. Sprinkle noodles with olive oil and Cajun seasoning.

5. Add the chicken and vegetable mixture to the noodles. Stir until all noodles are covered.

6. Let sit for 5 minutes, then serve!

Pumpkin Spice Latte

 

This homemade pumpkin spice latte is a lighter alternative to the coffee shop variety, combining a hint of pumpkin puree, homemade almond milk, fall spices and a splash pure maple syrup. It tastes like a decadent coffee drink, without the use of artificial syrups or preservatives! If you don’t care for coffee, feel free to use extra almond milk instead, for a caffeine-free drink!

Ingredients

• 1 cup almond milk
• 1 cup hot brewed coffee
• 2 tablespoons pumpkin puree
• 2 tablespoons pure maple syrup, or stevia to taste
• ½ teaspoon pumpkin pie spice

Instructions

1. Combine all of the ingredients in a high-speed blender, and blend until smooth and creamy.
2. Pour from the blender into 

   Cocoa Latte Hot Drink Maker

3. Serve warm and frothy! 

Outside Our Window

We can't always know what we are going to wake up to outside our window!we woke up to a gorgeous light blanket of snow covering our world!   I know as soon as breakfast is over we will head out to acquire the necessary gear to make this day full of play.  Boots and snow clothes  will be purchased  (what would we do without Target?!), maybe we will even buy a sled  and winter will be

(un)officially …(you know that December 21st day) welcomed in!

No-Bake Cheesecake

No Bake Cheesecake

1 (6 oz.) Ready-Crust graham cracker pie crust

1 (8 oz.) package cream cheese, softened

1 (14 oz.) can Eagle® brand sweetened condensed milk

1/3 cup lemon juice from concentrate

1 teaspoon vanilla extract

1 (21 oz.) can cherry pie filling, chilled or any other fruit in season

With mixer, beat cheese until fluffy. Gradually beat in Eagle® Brand‚ until smooth.

Stir in lemon juice, and vanilla. Pour into crust.

Chill at least 3 hours.

After chilled, top with pie filling. Refrigerate leftovers.

Tip: Add whipped cream or other garnish as desired.

Pumpkin Spice Cupcakes

Ingredients

1  pkg.  (2-layer size) yellow cake mix

1  pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1  cup  mashed cooked fresh pumpkin

1/2  cup  oil

1/2 cup  water

3 eggs

1 Tbsp.  pumpkin pie spice

Cream Cheese Frosting

8 oz cream cheese

1/2 c butter

4 – 5 cups confectioner’s sugar

1 tsp vanilla

1/2 cup  chopped toasted Pecans

 

make it

HEAT oven to 350°F.

BEAT first 7 ingredients with mixer until well blended. Put into cupcake lined pan 2/3 full (That is the secret!)

BAKE 20 to 25 min. or until toothpick inserted in center comes out clean. Cool completely.

SPREAD with Cream Cheese Frosting; sprinkle with nuts. Keep refrigerated.

.

HOW TO COOK FRESH PUMPKIN

Cut a 4- to 5-lb. pumpkin in half with a large knife. Scoop out seeds and stringy fiber. Place each half into a roasting bag and bake until the fleshy part of the pumpkin is soft, mine took 45 – 60 minutes at 350 degrees.  Cool just until pumpkin is easy to handle. Remove peel. Mash with potato masher for a chunky mixture. For a smoother consistency, process pumpkin in a food processor. This recipe required a very smooth pumpkin mix, so use your blender until it is completely smooth.  Store in refrigerator up to 5 days. Cooked pumpkin can also be frozen up to 6 months in resealable freezer-weight plastic bags.

COOKING KNOW-HOW

Mashed, cooked fresh pumpkin might have a higher moisture content than canned pumpkin purée. For best results, do not substitute canned pumpkin purée in recipes calling for homemade mashed cooked pumpkin.

Honey-Mustard Pork Roast w/Bacon

Honey-Mustard Pork Roast with Bacon
Adapted from Giada at Home
Serves 6
Roast:
1/4 cup Dijon Mustard
2 tablespoons whole-grain mustard
2 tablespoons honey
2 garlic cloves, minced
2 tablespoons chopped fresh rosemary leaves (still growing nicely in my backyard)

1 (3-1/2 pound) center-cut, boneless pork loin roast
12 slices (about 1 pound) bacon

Salad:
3 tablespoons fresh lemon juice (from 1 lemon)
3 tablespoons olive oil
Salt and Freshly ground black pepper
5 cups (5 ounces) baby arugula (I used spinach)

Special Equipment:

Kitchen Twine

Place an oven rack in the lower third of the oven and preheat the oven to 350F.
In a  small bowl, mix together the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary (thyme in my case), until smooth.  Spread the mustard mixture evenly over the pork.  Starting at one end, wrap a piece of bacon around the pork.  Wrap another slice of bacon around the pork, making sure to slightly overlap the first piece.  Continue with the remaining bacon until the pork is fully wrapped in bacon.  Using 6-8 pieces of kitchen twine, tied at regular intervals around the roast, secure the bacon in place.
Place the pork in a 9x13-inch baking pan and roast for 1 hour.  Cover the pan loosely with foil and roast for another 10-20 minutes, until a meat thermometer inserted into the thickest part of the pork registers 160F.  Remove from the oven.  Cover the pan with foil again and allow the pork roast to rest for 20 minutes.  Remove the kitchen twine and slice the meat into 1/4 inch thick slices.

Banana Nut Breakfast Muffins

 

Everyone has a banana bread recipe that they swear is “the best ever” and it might be true. However, this one I made into Muffins… It’s simple, moist, tender, and very flavorful….so it is now my go to”Best Ever” recipe!
Now that the cold weather is upon us and I can turn on the oven without getting heat stroke, I had to make something with my over-ripe bananas!  These freeze very well and defrosts quickly. I usually make up a batch and freeze 6 of them before everyone devours all 12.  Then in the morning, as the ones who have to head out the door to work,  they can grab one from the freezer and enjoy a delicious breakfast by the time they arrive at there appointed destination.

Banana Breakfast Muffins

makes 12 muffins

3 large or 4 medium ripe bananas, smashed

1/3 cup melted butter or margarine, cooled slightly

3/4 cup sugar

1 egg, beaten

1 teaspoon vanilla

1 Tbsp espresso or strong coffee (optional)

1 1/2 cups of all-purpose flour

1 teaspoon baking soda

pinch of nutmeg

Pinch of salt

3/4 cup chopped walnuts

Preheat the oven to 350°F. Set aside a 12-muffin baking tin lined with paper or foil liners.

In a large bowl, mix the bananas with the melted butter. Add the sugar, egg, vanilla and coffee or espresso.

Mix in the flour, baking soda, nutmeg and salt and mix until just well incorporated. Slowly fold in the walnuts. 

Divide mixture evenly into 12 muffin tins. Bake for 22-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in pan on a rack for 5 minutes.  Remove from pan and serve. 

Buon appetito

Fall Pumpkins

These DIY pumpkins look amazing for the month of November.   We’ll be tossing out the old jack-o-lanterns and replacing them with new beautiful fall pumpkins!