The Green Thirst Quencher

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Recently my husband and I went out on a dinner date to a lovely Japanese restaurant, where I sampled a green juice similar to the one I have made here. What is so lovely about this particular juice is that you can taste all the different levels of fruit and veg within. Blending the pulp as well keeps all of the goodness in!

I can totally see myself having this drink over and over again definitely a thirst quencher whether in the winter when you need a immune vitamin boost or in the summer when you need something so very refreshing!

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INGREDIENTS

2 sticks of celery
8 green grapes
Handful of fresh mint
Handful of spinach
100ml apple juice
50ml water
Dash of fresh lime

METHOD

Add all ingredients into a drinks blender and whizz til smooth

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Serve cold, but do stir as the celery will sink to the bottom of the glass

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Spiced Pear & Walnut Muffins

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A Muffin ~ a type of quick bread that originated in America and portioned for one person. Traditionally eaten for breakfast but these days so very popular especially the sweet variations, with a lovely cup of coffee or tea.

I went back to its roots and thought I would make my version of a breakfast fruit muffin. I used walnuts as they are one of the healthiest nuts available and are an antioxidant. Aswell as proven to lower blood pressure and cholesterol

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So a perfect choice to start the day and what fruit marries well with walnuts? Pear! A match made in nature!

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I felt the need to spice the muffins up so I used mixed spice to warm up the soul. I also reduced the sugar and fat content but this hasn’t had any effect on the taste or consistency! This muffin will definitely set you up for the day! I’ve just had one this morning and I’m still going. A great winner all round! Enjoy, much love D x

INGREDIENTS

250g self raising flour
1 tsp baking powder
60g caster sugar
1 tbsp golden syrup
1 tsp mixed spice heaped
200g grated pear
70g walnut chopped
100ml natural yoghurt
2 free range eggs beaten
50g melted butter
50ml-70ml milk

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METHOD

• Preheat oven to 190°c/375°f/gas mark 5, grease a 12 hole muffin pan

• Mix the flour, baking powder, sugar and mixed spice together. Add the yoghurt, eggs,syrup and milk and stir until combined. Stir in the melted butter

• Fold in the grated pear and chopped walnuts. The batter should be a drop like consistency

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• Fill the muffin pan and bake for 20-30 minutes until the muffin tops are nice and golden

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Walnuts are healthy! a great read 🙂