Sunday Morning Brunch

I am so uber-blessed with the most wonderful group of girls that anyone can have!  We do our best to get together every few weeks and share updates on our individually awesome lives over food, chocolate, wine. Today, We added to our table of treats with something old for a few but something very new for most: HOMEMADE JUICE.

  
Left: Fawn’s Green Kale-Carrot-Pineapple Elixir; RIght: Jess’ Apple-Carrot-Watermelon-Cucumber Mimosa

A deliciously healthy addition to your diet and lifestyle is to JUICE. You’ve heard people juicing beets, kale, cabbage, carrots – hiding the bitter veggies with a few pieces of fruit. Bory brought over her small but mighty juicer (really, this thing won’t take up much counter space at all) with pounds of fresh fruits and veggies to make us the most delectable custom-ordered juice to accompany our Sunday brunch.


We had dinosaur kale, red beets, pineapples, watermelon, apples, cucumbers, lemon, and mint! See genius Bory’s cute idea of using pieces of fruit and veggies to mark each person’s glass!

Our doll and inspiration, Jeannie, brought my favorite Whole Foods kale salad creatively topping it with red cabbage slaw. We extra-topped it with mango-avocado salsa and granola (in the background):

It was requested that I make my gluten free pancakes so I did – but also made a buckwheat version:

I made my strawberry drizzle tart, without agave and Jocelyn’s berry salad also made a great topping.

 

Brunch need a little something smokin’ and Julie’s smoked salmon and olive tapenade hors d’oeuvres hit the spot just right:

My beetle-juicy creation:


Approx:5 kale leaves, 1 carrot, 3 beets, 2 slices pineapple and a few mint leaves:

Thank you girls for your friendships and a wonderful Sunday morning!

Clockwise from top left: Jess, Jocelyn, Hee, Bory, Jeannie, Fawn, Julie.

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