Who's Having More Fun Than Us?!

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One way or another it all makes a difference.

Your average “Joe” spends most of their time at that place we call work. It’s hard to fathom that by the end of our days it may account for at least a third of our time.  How many of us Humans Being can actually say that with a smile?

Do you refer to going to work with a negative connotation and a deep sigh, or with a smile and sense of purpose?  Do you wear a uniform, suit or outfit that represents an appearance befitting a joyous, interested, and engaged soul or just the opposite? 

Brings to mind a time when as a young man i had to serve tables in this green uniform, green pants, green apron and green and white striped shirt....Attractive!  However my dad always taught me that whatever your job, be the best, if your going to do it, be the best, and make sure to press your pants and shirt, keep your clothes clean, smell good and polish your shoes.  Always went to work with a pep in my step. It’s years later and while the green uniform is in the past, the advice still holds true and adds to my sense of happiness and wellbeing. 

As a young lady it was my perception that created my persona, very innate. i remember working down the street at a neighborhood company and a neighbor, friends with my mother, would comment on the way i sashayed down the street, exclaiming: “You always walk and look so nice.”   Working various companies through the years I felt the need to present myself in an impressive way.  More importantly it was about self-respect and the aire i wanted to create.

The word “drive” comes to mind.  With life lessons, exploration, all the tremendous hours put into putting one foot in front of the other. We can't discount the old saying: “Life is what you make it”.  Do we make it a fun filled journey?  Do we celebrate every accomplishment, miracle, and random happening, seeing them for the gracious gifts they are?  Do we surround ourselves with gifts to ourselves and those we love and care for?  Do we add to heaven on earth with our dreams, visions, and faith?  Every word, action, and purchase matters. Every thought, hug, and deed matters. Every kiss, wink, and hand shake matters.

One way or another it all makes a difference.

[whoshavingmorefunthanus-blog]

Being Flexible...Not Just In Bed!

It occurred to us that there is a lot to be said about how one does and does not exercise. By exercise we mean your body, your mind, your right to rest, right to heal, to push through and persevere or to push off and tie one on.  That internal battle raging against the winds of mortality has us all fucked in the head sometimes.  Maybe it’s not always about heavier, harder, bigger, or more.  Maybe sometimes it’s about the commas, pauses, sighs, and reflections.  Some of our most wonderful memories as a team are out of going with the flow.  We have learned over the years to honor productivity along with the proclivity to indulge.  Fun begets joy, begets creativity, begets life.  Flexibility in life stems from obedience to the inner voice that says “it’s okay”. Be positive. Turn lemons into lemonade. Put love first and include some love in there for yourself!

[whoshavingmorefunthanus-blog]

Being Flexible...Not Just In Bed!

It occurred to us that there is a lot to be said about how one does and does not exercise. By exercise we mean your body, your mind, your right to rest, right to heal, to push through and persevere or to push off and tie one on.  That internal battle raging against the winds of mortality has us all fucked in the head sometimes.  Maybe it’s not always about heavier, harder, bigger, or more.  Maybe sometimes it’s about the commas, pauses, sighs, and reflections.  Some of our most wonderful memories as a team are out of going with the flow.  We have learned over the years to honor productivity along with the proclivity to indulge.  Fun begets joy, begets creativity, begets life.  Flexibility in life stems from obedience to the inner voice that says “it’s okay”. Be positive. Turn lemons into lemonade. Put love first and include some love in there for yourself!

[whoshavingmorefunthanus-blog]

Fancy Food Show

Our friend told us that if you go to the Fancy Food Show you'll meet tons of people and have the opportunity to talk to retailers in the food industry.  In our heads, we immediately saw opportunity, connections, sponsorships, CEO’s, and marketing executives that would immediately take us under their wings.  Along with that, visions of photo ops for industry magazines and of course distribution book deals that we would negotiate over samples of wine, other alcoholic beverages and fine foods danced eagerly in our minds.

That was August, 2012 and this Fancy Food Show was to be the first and only located in our Nations capital, Washington D.C..  We thought we were “Haute and Healthy” because that is what the Palm Beach Post called us!  Our shiny new business cards and laminated post card handouts depicting our collection of seasonal books, our smiles, our optimism, and our keen fashion sense were packed for the journey.  So we were off to Washington D.C. to unite everyone under the Juice & Essence banner and kill it!  We were going to be “The Fancy Food Show”!  

Things didn't turn out quite the way we envisioned.  Yes we saw opportunity, connections, sponsorships, CEO’s, and marketing executives.  We partook in samples of wine, other alcoholic beverages and fine foods. However, we did not receive offers for photo ops for industry magazines and solidify distribution book deals. 

At the end of the day we realized moving through this 50,000 sq. ft. maze of international culinary epicurean moguls hocking their finest goods for all of the world to explore, that this was enough. Thank you Spain, France , Italy, USA, & lets not forget Poland... where were you guys by the way???  

Its the journey folks, the journey and the destination.  However mostly the journey.  Once we settled into this amazing opportunity of the world gathered at our feet for sampling, indulging, conversing, flirting, pimping, and exchanging contacts, it was all good. Learning equals growth. 

What an amazing experience!.

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FLIBBERTY GIBBET!

To be a silly person without rhyme or reason. Who says we have to know what we are doing all the time? Be right all the time? Joust and win all the time? Be the compass and the director? To herald direction takes a whole lot of gumption. Sometimes it’s just enough to be. Having a good laugh. Sitting in a vast room in the middle of the universe recognizing your fragility. Occasionally touching on the jazz of your heartbeat, the abstract colors of your soul. As you dance on the tippy-toes of the situations life hands to you, remember it’s all temporary. It’s all vast. It’s all you.

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#springfling #cocktail #romance #love #buzz #cucumbervodka #massage #shopping #retailtherapy #girlsnightout #guysnightout #fullmoon

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HAVE A FLING WITH YOURSELF !

Spring is here. It's all about rebirth, new growth, longer days and of course Romance. The term "spring fling" denotes getting out there and trying on someone new. However if you're already in a relationship, what do you do? We think either way it's all about you. Let's think about this for a sec. If all of nature is focusing on itself renewing, why should it be different with the human experience?! Have a fling with yourself! Pay attention to yourself. Take yourself out on a date. Treat yourself to a massage. Take yourself shopping. Hug yourself under the moonlight. You'll find a fling with yourself may render you flung into feeling better, more in tune, more in love, connected, attractive,empowered...amazing!!! 

We created this cocktail with you in mind. 

 Cheers to you... 

THE J&E SPRING FLING

1/2 ounce cucumber Vodka- Square One (organic) made with rye

1 ounce each St. Germaine and fresh lime juice. 

1 ounce Prosecco 

Cucumber slice as a floater 

Gently mix all together in a tall glass, top with the cucumber floater and enjoy! 

 Happy Spring!!!!

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#drunkenturkeylegs #claypot #rhinorun #thelastone #wildatheart #stpatricksday

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Wild at Heart

The number of rhino poached in 2014 was 1,215. Very sad. The Van Loveren Family Vineyards created a wine to sell and contribute proceeds to this cause. The wine is called “The Rhino Run” also available in a limited Magnum called The Last One in honor of these fallen legends sacrificed for their ivory.

This story amazed us and inspired us. So much can be done with food and education. We inspire balanced health and a healing lifestyle, while the Van Loveren family inspires the honoring and awareness of the timeless and regal.

The St. Patrick’s day feast is a holiday when Irish or not we enjoy our food and spirits, we get together and laugh and indulge. Should any celebration stop there? Can we all add meaning to our gatherings? Can we honor saints with our actions and our awareness and spreading of truths that need hearing and answering? Can we offer a shift of consciousness and compassion for something other than our bellies and whims?

To be wild at heart can be more than a mission of the wild. A mission of the wild heart feeling the air around us, the direction of movements flowing from within. Owning our existence is a fearful and wonderful endeavor. Like the Rhino we all need preservation. The best part of us seeks to be heard, to laugh out loud, to have space and to exist with compassion.

So save the wild rhino and get yourself a bottle of “The Rhino Run” wine to enjoy with your Drunken Turkey Legs!

Drunken Turkey Legs

Birth & Balance: This was our salute dish to St. Patrick’s Day. In place of corned beef, we chose to “wing it” and grabbed two clay pots and brined some turkey legs. Kiss the Blarney Stone then set sail on a unique culinary adventure!

Juice & Essence: Turkey benefits the spleen, stomach and kidneys. A simple blood building, kidney strengthening, body warming dish due to the parsnips, juniper berries, caraway seeds, cayenne pepper, ground mustard and
white vinegar. The spices offer warmth for sluggish circulation, the immune system and appetite. Celery 
root benefits the stomach, spleen-pancreas and liver. It improves digestion and purifies blood, promotes sweating and helps with vertigo. Potato is mildly diuretic and also tonifies the spleen-pancreas while energizing the body, lubricating the intestines and fortifying the kidneys.

Prepare the brine:

Ingredients:

• 2 tablespoons sea salt
 • 2 tablespoons olive oil
 • 2 tablespoons white vinegar
 • 2 teaspoons paprika
 • 2 teaspoons ground mustard
 • 2 teaspoons garlic powder 
• 2 teaspoons onion powder
 • 1 teaspoon cayenne pepper
 • 1 cup water
 • 6 turkey legs (approximately 4 pounds) Directions: Combine all of the ingredients in a large bowl. 
 Cover and refrigerate overnight. 
 Prepare the vegetables:

Ingredients:

11⁄2 cups celery root, chopped into 1-inch pieces 
 2 large russet potatoes, cut into 2-inch pieces 
 21⁄2 cups carrots, cut into 2-inch pieces 
 11⁄2 cups parsnips, cut into 2-inch pieces 
 21⁄2 cups rutabaga, cut into 2-inch pieces 
 1⁄2 cup extra virgin olive oil 
 2 teaspoons ground mustard 
 1⁄2 teaspoon ground cloves 
 1 teaspoon caraway seeds 
 1⁄2 teaspoon whole allspice 
 1 teaspoon whole juniper berries 
 1 teaspoon ground white pepper 
 1 teaspoon minced fresh rosemary 
 1 teaspoon minced fresh thyme 
 1 teaspoon minced fresh sage 
 1 tablespoon minced fresh parsley 
 2 lemons, sliced 
 3 clementines, sliced 
 3 cups “ The Bruery–Orchard 
White Belgin Style Ale” 
 Special equipment: 2 clay roasting pots 
 Directions: Completely submerge the clay pots in cold water and let soak for 15 minutes. • Combine the celery root, potatoes, carrots, parsnips, rutabagas, olive oil, ground mustard, cloves, caraway, allspice, juniper berries, white pepper, rosemary, thyme, sage and parsley in a large bowl. • Mix everything together well and set aside. • After 15 minutes of soaking (can soak
 longer), remove the pots from the water. 
• Divide the vegetable mixture evenly into the bottoms of the clay pots. • Evenly divide the citrus slices and place on top of the vegetables 
• Remove the turkey legs from the brine and reserve the brine. • Place the turkey legs on top of the citrus slices (three in each clay pot).
 • Pour the reserved brine over the turkey legs, dividing evenly, into the clay pots.
 • Now pour 11⁄2 cups of the ale into each clay pot. • Place the covers on the pots and put them into a cold oven. • Turn the oven to 450 degrees. • Roast the turkey legs and vegetables for 80 minutes.
 • After 80 minutes remove the pots from the oven and let them rest for 10 to 15 minutes before serving.

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R-E-S-P-E-C-T

RECALL-EXPERIENCE-SUBMIT-PERFECT-ENTERTAIN-CREATE-TRANSCEND

As we RECALL attending our first self-publishing conference, our intention was not to self-publish our cookbook.  Our goal was to travel to New York and dazzle some reputable editor or literary agent into signing us on the spot.  We would then be picked up by some huge publishing company that would pay us a million dollars and immediately put our books on the fast track to international acclaim.

Our EXPERIENCE was quite the opposite. (BTW...we are laughing our asses off right now!)  We spoke to enough industry-savy authorities that were kind enough to enlighten us to the fact that everything in the publishing industry was changing and that self-publishing was in fact the way to go. 

While in New York, and thank God for the Big Apple, we were awakened to the fact that it was time to SUBMIT to our fate?  

In order to truly meet our goals, we would need to become PERFECT.  By becoming perfect we mean allowing everything that we have learned and are truly meant to be become us.  

We decided to ENTERTAIN that our life’s path and friendship brought us to the realization that our perfect selves include sharing our love, laughter and joy that we find in healing through food.  

All of this enabled us to CREATE “HEALTH in Balance The Essential Elements Seasonal Cookbook”.  Including a plethora of other books that are available via Amazon.com and juiceandessence.com. 

We started with a notion that our vision was going to be accomplished in the traditional publishing arena.  Once we relinquished control and allowed for our dreams to flow through us, we attained more than we intended.  From authors’ to publishers’ to educators’ to radio show hosts and beyond we TRANSCEND.

The moral of this story is that RESPECT for your craft, RESPECT for your gifts, RESPECT for your efforts, and RESPECT for yourself is a good thing and should be RESPECTED!  :-)

RESPECTED like our PERFECT MIX MASTERFUL MEATLOAF!

Birth & Balance: 

Putting our stamp on a meatloaf was a joyful experience. We had to do it right which meant grass-fed beef, buffalo and veal, homemade sauce for the topping and fresh herbs for seasoning. We added a few unique touches of love for added comfort.  This is a warm hug from the inside. Enjoy!

Juice & Essence:

Hemp oil offers the anti-inflammatory benefits of Omega-3, 6 and 9 fatty acids which aid in brain health and prevention or retardation of neurodegenerative diseases.  The onset of conditions such as Alzheimer’s and Parkinson’s diseases may be delayed by consuming a diet rich in hemp. Similarly, hemp can cause the symptoms of these diseases to be reduced or their progression slowed. Buffalo is blood building, energizing and strengthening to joints and tendons as is veal and eggs. Pine nuts offer benefits to the liver, lungs and large intestine while helping to treat dizziness, dry cough and constipation. Cayenne can be a healing aid to ulcers while fortifying the stomach, increasing blood circulation and bodily warmth. Shitake mushrooms help fight intestinal and cervical cancer and are beneficial to digestion by strengthening the stomach. Use shitake in the aid against viral diseases and the lowering of cholesterol and fat in the blood. Tomatoes help balance the liver while assisting with dizziness and poor circulation.

Prepare sauce:

Ingredients:

• 2 teaspoons Hemp oil • 1 teaspoon pressed garlic • 1⁄3 cup chopped shallots • 14.5-ounce can organic diced tomatoes • 14.5-ounce can organic fire-roasted tomatoes 

• 1 tablespoon bottled horseradish

• 2 teaspoons apple cider vinegar • 1 tablespoon Worcestershire sauce • 2 teaspoons cayenne pepper • 11⁄2 teaspoons sea salt • 1 teaspoon black pepper

Directions:

• Heat the oil in a saucepan over medium-high heat.

• Add the garlic and shallots. • Sauté for 1 minute and add the tomatoes, horseradish, vinegar, Worcestershire, cayenne, salt and pepper.

• Bring the mixture to a boil and reduce heat to a simmer.

• Simmer uncovered for 30 minutes. • Remove from heat. • Process the sauce to a smooth consistency using an immersion blender.

• Set aside to cool to room temperature.

Prepare meatloaf:

Ingredients:

• 2 tablespoons Hemp oil • 1⁄2 cup minced yellow onion • 1⁄4 cup minced green bell pepper • 1⁄4 cup minced celery • 1 tablespoon pressed garlic • 2 tablespoons  nely grated carrots • 3.5-ounce package shitake mushrooms – minced 

• 2 tablespoons minced pimento • 1 teaspoon minced fresh thyme • 1 tablespoon minced fresh parsley • 1 teaspoon sea salt • 1 teaspoon freshly ground white pepper • 1 lb. grass-fed organic ground beef • 12 ounces organic ground buffalo • 1⁄2 lb. organic grass-fed ground veal • 3 large organic eggs • 3 tablespoons pine nuts, toasted • 1 teaspoon ground mustard • 1⁄2 cup whole wheat panko

Directions:

Preheat the oven to 375 degrees.

Heat the oil in a large sauté pan over medium-high heat.

Add the onion, bell pepper and celery and sauté for 3 minutes.

Add the garlic, carrots, mushrooms, pimento, thyme, parsley, salt and pepper.

Continue to sauté the vegetables for another 3 minutes then set aside to cool to room temperature.

Put the beef, buffalo and veal into a large mixing bowl.

Add the cooled vegetables, eggs, pine nuts, ground mustard and panko.

Mix together with your hands to completely incorporate all of the ingredients.

Divide the mixture in half and form into two equal size loaves.

Place the loaves in a roasting pan and pour some of the cooled sauce over the top of each loaf to cover.

Roast in the center of the oven for 60 minutes until the loaves are cooked through.

Slice and serve with the remaining sauce.

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PATIENCE IN LOVE, PATIENCE WITH LOVE

At the end of the day it seems we all try to avoid the truth of our existence.

We cloud our site and our path with diversions that will somehow justify an easier option to love.  Our relationships, friendships, marriage, and parenting, all require patience and love of the utmost gravity, tolerance, and stamina. It’s friggin’ hard and we hope to God sometimes there is an easier choice. Then we wait out an argument, talk out a disagreement, search for the good in a situation.  We win because of patience. We win Love, Love lasts. 

Cooking with love and patience is no different.  In loving, we create. We created many wonderful recipes.  One of them that exemplifies patience and love is our  

Jumbamacalobstalaya!!!

We started out wanting to create a health conscious mac and cheese. Mardi Gras and the influence of New Orleans were in the air. So we said the heck with it and combined two very significant comfort foods. We balanced the inherent sin of these dishes with the angelic goodness of quinoa pasta, fresh veggies and lobster. Our answer to what sticks to your ribs, gives you comfort and makes you feel 5-star happy.  This is a dream of a casserole—a hug in a bowl. We both do not like okra but know of its healing benefits. We use it here in a surprising way!

PREPARE THE TOPPING:

INGREDIENTS:

2 Andouille sausages

12 fresh okra

2 tablespoons minced fresh jalapeño (ribs and seeds removed)

11⁄2 cups panko

2 tablespoons extra virgin olive oil

DIRECTIONS:

Preheat oven to 425 degrees.

Remove the casings from the Andouille sausages.

Finely chop the meat.

Transfer to a sauté pan and cook over medium 

heat for 8 to 10 minutes until lightly browned.

Set aside to cool.

Cut the okra in half.

Remove the insides and place them in a bowl and set aside to be used in the sauce later.

Mince the green flesh of the okra and put into a large bowl.

Add the jalapeno, panko, cooked sausage and olive oil.

Mix well and then spread out into a thin layer on a large rimmed baking sheet.

Place on the center rack of the preheated oven and bake for 5 minutes being sure to stir often so that the mixture dries out evenly. Do not brown!

Set aside to cool and lower the oven temperature to 350 degrees.

PREPARE THE VEGETABLES:

INGREDIENTS:

 2 teaspoons olive oil 

1⁄3 cup minced cubanelle peppers 

1⁄3 cup minced shallots 

1⁄3 cup sundries tomatoes

1 medium garlic clove, chopped

1⁄2 cup dry sherry

Reserved insides from the okra

3⁄4 cup low-fat milk  

DIRECTIONS: 

Heat a small sauté pan over medium heat with the 2 teaspoons of olive oil.

When the oil is hot, add the peppers and shallots. 

Sauté for 5 minutes or until so ened and set aside. 

Place the sundried tomatoes, garlic, sherry and the okra insides into a small sauce pan. 

Bring to a boil and cook for 10 minutes. 

Transfer the mixture to a food processor tted with the chopping blade.

Add the milk and process until the mixture is smooth. 

Set aside.

ASSEMBLY:

16 ounces quinoa pasta shells

11⁄2 cups shredded fontina cheese 

11⁄2 cups shredded Kerry Gold aged cheddar

11⁄2 cups shredded smoked Gouda cheese

 1 cup low-fat milk

1⁄2 teaspoon ground cayenne pepper

1⁄2 pound cooked lobster meat, cut into 11⁄2-inch chunks

DIRECTIONS: 

Bring a large pot of water to a boil over high heat. 

Once boiling, add the quinoa pasta shells and cook until just al dente (still slightly firm) about 5 minutes. 

Drain the pasta well and transfer to a large bowl. 

Add the cheeses, milk, cayenne pepper, sautéed peppers and shallots, the sundried tomato mixture and the lobster. 

Stir to combine well and pour into a 2 quart casserole dish. 

Sprinkle the topping in an even layer over the pasta. 

Bake in a preheated 350 degree oven for 20 to 30 minutes or until heated through.

Let rest for 5 minutes before serving.

JUICE & ESSENCE:

 Andouille sausage and milk are beneficial to the kidneys and liver, lubricating to the intestines and blood building.  The use of jalapeno and cubanelle peppers to offer a circulatory benefit  with warming, immune system boosting attributes.  The attractive and welcoming way we added okra in the process added benefits in the areas of lowering cholesterol, lubrication of the throat and lungs, balancing blood sugars, healing ulcers and keeping joints limber. Lobster offers iodine and other great nutrients such as a healthy dose of essential fatty acids.

KEEP IN TOUCH WITH US AND BUY OUR BOOKS!!! at www.juiceandessence.com

[whoshavingmorefunthanus-blog]

PATIENCE IN LOVE, PATIENCE WITH LOVE

At the end of the day it seems we all try to avoid the truth of our existence.

We cloud our site and our path with diversions that will somehow justify an easier option to love.  Our relationships, friendships, marriage, and parenting, all require patience and love of the utmost gravity, tolerance, and stamina. It’s friggin’ hard and we hope to God sometimes there is an easier choice. Then we wait out an argument, talk out a disagreement, search for the good in a situation.  We win because of patience. We win Love, Love lasts. 

Cooking with love and patience is no different.  In loving, we create. We created many wonderful recipes.  One of them that exemplifies patience and love is our  

Jumbamacalobstalaya!!!

We started out wanting to create a health conscious mac and cheese. Mardi Gras and the influence of New Orleans were in the air. So we said the heck with it and combined two very significant comfort foods. We balanced the inherent sin of these dishes with the angelic goodness of quinoa pasta, fresh veggies and lobster. Our answer to what sticks to your ribs, gives you comfort and makes you feel 5-star happy.  This is a dream of a casserole—a hug in a bowl. We both do not like okra but know of its healing benefits. We use it here in a surprising way!

PREPARE THE TOPPING:

INGREDIENTS:

2 Andouille sausages

12 fresh okra

2 tablespoons minced fresh jalapeño (ribs and seeds removed)

11⁄2 cups panko

2 tablespoons extra virgin olive oil

DIRECTIONS:

Preheat oven to 425 degrees.

Remove the casings from the Andouille sausages.

Finely chop the meat.

Transfer to a sauté pan and cook over medium 

heat for 8 to 10 minutes until lightly browned.

Set aside to cool.

Cut the okra in half.

Remove the insides and place them in a bowl and set aside to be used in the sauce later.

Mince the green flesh of the okra and put into a large bowl.

Add the jalapeno, panko, cooked sausage and olive oil.

Mix well and then spread out into a thin layer on a large rimmed baking sheet.

Place on the center rack of the preheated oven and bake for 5 minutes being sure to stir often so that the mixture dries out evenly. Do not brown!

Set aside to cool and lower the oven temperature to 350 degrees.

PREPARE THE VEGETABLES:

INGREDIENTS:

 2 teaspoons olive oil 

1⁄3 cup minced cubanelle peppers 

1⁄3 cup minced shallots 

1⁄3 cup sundries tomatoes

1 medium garlic clove, chopped

1⁄2 cup dry sherry

Reserved insides from the okra

3⁄4 cup low-fat milk  

DIRECTIONS: 

Heat a small sauté pan over medium heat with the 2 teaspoons of olive oil.

When the oil is hot, add the peppers and shallots. 

Sauté for 5 minutes or until so ened and set aside. 

Place the sundried tomatoes, garlic, sherry and the okra insides into a small sauce pan. 

Bring to a boil and cook for 10 minutes. 

Transfer the mixture to a food processor tted with the chopping blade.

Add the milk and process until the mixture is smooth. 

Set aside.

ASSEMBLY:

16 ounces quinoa pasta shells

11⁄2 cups shredded fontina cheese 

11⁄2 cups shredded Kerry Gold aged cheddar

11⁄2 cups shredded smoked Gouda cheese

 1 cup low-fat milk

1⁄2 teaspoon ground cayenne pepper

1⁄2 pound cooked lobster meat, cut into 11⁄2-inch chunks

DIRECTIONS: 

Bring a large pot of water to a boil over high heat. 

Once boiling, add the quinoa pasta shells and cook until just al dente (still slightly firm) about 5 minutes. 

Drain the pasta well and transfer to a large bowl. 

Add the cheeses, milk, cayenne pepper, sautéed peppers and shallots, the sundried tomato mixture and the lobster. 

Stir to combine well and pour into a 2 quart casserole dish. 

Sprinkle the topping in an even layer over the pasta. 

Bake in a preheated 350 degree oven for 20 to 30 minutes or until heated through.

Let rest for 5 minutes before serving.

JUICE & ESSENCE:

 Andouille sausage and milk are beneficial to the kidneys and liver, lubricating to the intestines and blood building.  The use of jalapeno and cubanelle peppers to offer a circulatory benefit  with warming, immune system boosting attributes.  The attractive and welcoming way we added okra in the process added benefits in the areas of lowering cholesterol, lubrication of the throat and lungs, balancing blood sugars, healing ulcers and keeping joints limber. Lobster offers iodine and other great nutrients such as a healthy dose of essential fatty acids.

KEEP IN TOUCH WITH US AND BUY OUR BOOKS!!! at www.juiceandessence.com

[whoshavingmorefunthanus-blog]

“Creativity & Her many Faces”

During a business dinner not long ago Carol made this craaazzzy statement that I was the creative one and that she is not a very creative person.  I was flabbergasted !!!! I immediately reminded her that regardless of her organizing talents, keeping us on track, “translating” our recipes from our chicken scratch  to the recognizable ones you read. I said: Carol... Over the last five plus years you've mastered the art of food porn recognizable in our recipe photo shoots, co-supervised layouts, editing and literary production, conceived and executed almost one hundred recipes from scratch, we conceptualized branding that has become household tools. In short, this was one of those rare moments that she told me i was right!  I was now the recipient of Rule #1!

While Ken made his points very clearly and much appreciated, I must explain my mindset.  My statement that Ken is the creative one is true.  He has the ability to transform one of our recipes to another level.  Ken is a true artist with paint as well as food.  All of the ingredients in a recipe are like the paints that he uses in his artwork.  He can “paint” a recipe as well as his paintings.  We collaborate very well together as we create a recipe but that is where I felt my creativity stopped. I guess I did not realize that transcribing the recipes, editing photos and text for the cookbook is also being creative.  

Seems the moral to the story kiddos is to choose very carefully the souls you surround yourself with. Inspiration is a beautiful form of love and love makes the world go round, fills our bellies with light and paves the way to a life of success, wealth, and Health!

Reflections of inspiration bring us to a night when the only recourse for a tumultuous time was to create our tukhus’ off!

For your enjoyment please try the following dish for inspiration and clarity:

HERBED GRILLED CHEESE                                                             Serves 4

  BIRTH & BALANCE:

We did not know that more poetry could be made from a grilled cheese sandwich . . . but we did it. Delicious! An amazing Juice & Essence meal with no meat involved!  The fun in this was making the perfectly balanced herb butter to slather onto our sprouted multi-grain bread and adding paper thin slices of pear just to stun your taste buds while adding to the nutritional benefits.

JUICE & ESSENCE:

The magic of this dish is in the bread and herb complex. Herbs like marjoram benefit the spleen,lungs, and stomach which will assist with clearing summer heat, water retention, lack of appetite, bad breath (halitosis), bloating, and food accumulation.  The wheat found in most multi-grain breads helps to tonify the kidneys, builds yin, and calms palpitations. It also helps with insomnia, irritability, menopausal difficulty, and emotional instability. Grains in their whole state are generally beneficial in the treatment of cancer and other serious degenerations. We chose to use sprouted multi-grain bread due to the very special digestible nature. When wheat or any other seed is sprouted, it seldom produces an allergic reaction. Depending on how far a seed is allowed to sprout, it develops from a protein or starch to a leafy green or low-starch vegetable. Sprouted grains also have a cooling and cleansing nature. Cheese is a kidney yin enhancer by rectifying kidney yin deficiency and based on this function cheese may aid in correcting complaints of dizziness, ringing in the ears, dry throat, dry mouth, fever, low backaches, weak legs, and spontaneous sweating.

Ingredients: 

• 1⁄4 cup salted butter, melted

• 2 tablespoons Dijon mustard

• 3⁄4 teaspoon minced fresh marjoram

• 1⁄2 teaspoon minced fresh rosemary

• 3⁄4 teaspoon minced fresh thyme

• 1 cup shredded Irish aged cheddar cheese

• 1 cup shredded Swiss raclette cheese

• 1 cup Irish Blarney Castle cheese (gouda style)

 • 1 D’Anjou red pear, sliced paper thin

• 8 slices sprouted multi-grain bread 

Directions: 

• In a small bowl, combine the butter, mustard, marjoram, rosemary and thyme. 

• Heat a grill pan over medium-high heat.

• Spread one side of each piece of bread with the herb butter.

• Place four slices, buttered side down, in the heated grill pan

 • Top with a mixture of the three cheeses, using half of the cheese. 

• Place some of the pear slices on top of the cheese and put the remaining cheese on top of the pear.

• Top with the remaining bread slices, buttered side up, pushing down lightly. 

• Grill for about 5 minutes on each side or until nicely toasted and all of the cheese has melted.

• Remove from the pan and let rest for a few minutes before slicing and serving.

[whoshavingmorefunthanus-blog]

A case of mistaken identity.

So, we had this time back in band camp… gotcha! not band camp. We never were in band camp, neither a one!

Anywho, there was this time back in the day when the world of printing was new and the road to having our first printed compilation book had us all giddy, starry-eyed, and naive .

One of our first meetings involved a “Mike”.  Now this “Mike” was one of two “Mikes”.  Here’s the catch… both “Mikes” had last names that started with “Mc”.

Ok some of you see where this is going, hold on.  It gets better….

Mike #1 had given us a price earlier for our Spring book that was much more than we had budgeted.  Mike #2 came in at a competitive rate that we could afford and a favorable turn-around-time. Obviously we went with Mike #2.

The plan was for Ken to set up a meeting for pricing on our compilation book with Mike #2. 

Yes, I made the call, no, actually it was a text, maybe an email.  Either way, i must have picked the first Mike, Mike #1,  with all intentions of it being Mike #2.

Mike #1 agreed to meet with us at Carol’s house.

Fast forward to the meeting,  Mike #1 shows up, and I look at Carol….

I had never met Mike #1 before.  So when I saw him walk into my kitchen, I was shocked.  “Who is this person walking into my house?!”  Well, I figured Ken must know what he is doing so I went with it.  Upon introduction to Mike #1, I thought maybe they discussed a better price point.  I had no idea but conducted the meeting as if Ken completely informed me of the details.  But then as the meeting continued I wondered why I was asking all of the questions and Ken busied himself at the stove cooking and prepping our dinner and not participating in the meeting.

I couldn’t believe how much I’d screwed up. i kept looking over to Carol and mouthing thank you when Mike #1 wasn’t looking totally convinced that she was covering my ass.

As we discussed price points and details we agreed that again it was not a fit for us and Mike #1 was escorted with full belly and slight wine buzz to the door.

I immediately turned to Carol and thanked her profusely for having my back and making the evening so comfortable.  She politely looked at me with questionable eyes to how apologetic i was.  It turns out through further discussion that she had no idea that I didn’t mean to invite Mike #1.

She lets out a belly laugh; partly at the story and partly at how much i was red and sweating.  

I’ve told Ken over and over again that it was the only time in my life I couldn’t laugh hard enough!

We still “LOL” at this evening of mistaken “Mikes”, at our natural propensity for teamwork, playing along, making the best of an unexpected occurrence and holding hands through a confusing and crazy situation.

Fun times! :-)

PS:  Mike #1 and Mike #2 still don’t know about our case of mistaken identity!

I

[whoshavingmorefunthanus-blog]

[whoshavingmorefunthanus-blog]

A case of mistaken identity.

So, we had this time back in band camp... gotcha! not band camp. We never were in band camp, neither a one!

Anywho, there was this time back in the day when the world of printing was new and the road to having our first printed compilation book had us all giddy, starry-eyed, and naive .

One of our first meetings involved a “Mike”.  Now this “Mike” was one of two “Mikes”.  Here’s the catch... both “Mikes” had last names that started with “Mc”.

Ok some of you see where this is going, hold on.  It gets better....

Mike #1 had given us a price earlier for our Spring book that was much more than we had budgeted.  Mike #2 came in at a competitive rate that we could afford and a favorable turn-around-time. Obviously we went with Mike #2.

The plan was for Ken to set up a meeting for pricing on our compilation book with Mike #2. 

Yes, I made the call, no, actually it was a text, maybe an email.  Either way, i must have picked the first Mike, Mike #1,  with all intentions of it being Mike #2.

Mike #1 agreed to meet with us at Carol’s house.

Fast forward to the meeting,  Mike #1 shows up, and I look at Carol....

I had never met Mike #1 before.  So when I saw him walk into my kitchen, I was shocked.  “Who is this person walking into my house?!”  Well, I figured Ken must know what he is doing so I went with it.  Upon introduction to Mike #1, I thought maybe they discussed a better price point.  I had no idea but conducted the meeting as if Ken completely informed me of the details.  But then as the meeting continued I wondered why I was asking all of the questions and Ken busied himself at the stove cooking and prepping our dinner and not participating in the meeting.

I couldn't believe how much I’d screwed up. i kept looking over to Carol and mouthing thank you when Mike #1 wasn't looking totally convinced that she was covering my ass.

As we discussed price points and details we agreed that again it was not a fit for us and Mike #1 was escorted with full belly and slight wine buzz to the door.

I immediately turned to Carol and thanked her profusely for having my back and making the evening so comfortable.  She politely looked at me with questionable eyes to how apologetic i was.  It turns out through further discussion that she had no idea that I didn’t mean to invite Mike #1.

She lets out a belly laugh; partly at the story and partly at how much i was red and sweating.  

I’ve told Ken over and over again that it was the only time in my life I couldn’t laugh hard enough!

We still “LOL” at this evening of mistaken “Mikes”, at our natural propensity for teamwork, playing along, making the best of an unexpected occurrence and holding hands through a confusing and crazy situation.

Fun times! :-)

PS:  Mike #1 and Mike #2 still don’t know about our case of mistaken identity!

I

[whoshavingmorefunthanus-blog]

L’introduzione di delizioso of Who’s having more fun than us?!!!

The song may say “there must be 50 ways to leave your lover”.  We say “there are a million more ways to love life and have fun”!  “Who’s having more fun than us“ is a lighthearted and humorously vented lifestyle expose` on everything fine from food to fashion and wine to exotic wonders.  We just went through six years of photos that reminded us how one conversation can connect you with lifetimes of friendship.  We had no idea how much cooler (is that a word???) :) life would be with us in each others lives and it was/is contagious.  It enhances our other relationships, helps us make new ones, takes us on crazy fun and educational travels, birthed a better marriage and a new one.  We started with a name for a company called Juice & Essence, Inc. with the tag line line “It’s what everything in life boils down to”.   Then through trials, tribulations, tears, laughter, prayer, dreams, hopes, songs, lots of food and wine we became that.  Yeah, baby we became the juice and the essence of life; mistakes, ideals, failures, triumphs, applause, grace,and all .  Come to our blog home regularly for lots of good times, great wisdom, true stories, and valuable chime-ins from significant personalities...including ours!