Easy Brunch Recipe: Roasted Chiles and Vegetable Frittata

Oh my, I can’t believe it’s been so long since I last posted here. So sorry to have abandoned you so just wanted to let you all know that I’m still here! 🙂 I’ve just been so overwhelmed with work, home repairs, travel and wait for it……redesigning this blog!! Woo Hoo! Within a few weeks I’ll be able to share with you a brand spanking new Hot Lollies blog that’s bright and lively with great new spicy content to go along with it. I’ll still keep posting here until I make the switch over to the new design so please don’t go anywhere! You see, I even made a roasted chiles and vegetable frittata for you! How can you resist a spicy, hearty frittata?


I saw this episode of Ina Garten’s Barefoot Contessa a while ago and immediately went online to bookmark this frittata recipe. I love Ina’s recipes. She makes the most luscious comfort foods look so easy to make. I don’t always get a chance to watch her show but this episode featured all the things to make with cheese so clearly I had to drop everything!

Ina made a bacon and Gruyere grilled cheese, a rib-eye steak with Stilton cheese sauce, a coconut cupcake with cream cheese frosting but what really hooked me was a roasted vegetable frittata. Tender pieces of lightly season roasted vegetables tossed with an egg and cheese mixture and baked to perfection! It’s a great way to start your Sunday morning with a bright and peppery egg dish. The chile peppers add nice heat that isn’t overwhelming and really lets the vegetable and cheese flavors come through.

I spiced up the recipe and also substituted a few things to make it just a little healthier. I switched the half & half for 2% milk and cut back on the oil by just drizzling a small amount to roast the vegetables. The original recipe also served twelve so I quartered the recipe and made them in ramekins instead of a cast iron skillet, you know, for portion control. 😉



Roasted Chiles Vegetables and Frittata
serves 2

recipe adapted from Ina Garten

1/2 small zucchini, 1 inch dice
1/4 red pepper, 1 inch dice
1/4 green pepper, 1 inch dice
1/4 red onion, diced
1/2 small cubanelle pepper
1/2 jalapeno, diced
habanero-infused olive oil
1 small garlic clove, minced
4 eggs
1/4 cup milk
1-2 tbsp fresh Parmesean cheese, grated
1 scallion, chopped
2-3 slices of habanero pepper, diced
2 tbsp Gruyere cheese
1 tbsp butter
salt & pepper

1. Preheat oven to 425 degrees, spread zucchini, peppers (except habanero) and onion on baking sheet, drizzle with olive oil, sprinkle with salt & pepper and toss around until nicely coated. Heat for 10 minutes then add the garlic and toss again. Heat for another 10-15 minutes. Remove from oven.

2. Turn down oven temperature to 350 degrees. In a bowl, beat the eggs, add the milk and beat again. Stir in the Parmesean cheese, season with salt and pepper and mix well.

3. Melt butter in a saute pan, add the scallions, habanero pepper and cook until soft. Add the roasted vegetables and mix well.

4. Spoon the roasted vegetables into two ramekins until each is 3/4 full and top off with the egg mixture. Bake in the oven for 20 minutes then top each with the Gruyere cheese and baked for a couple of minutes until cheese is melted.


Meatless Monday: Buttery Pan Roasted Brussel Sprouts

Brussel sprouts! They used to be the vegetable I avoided until a friend of mine made me try them years ago. I always thought they would taste like cabbage, which I’m not a fan of, but they were surprisingly different and only resemble cabbage in appearance. Brussel sprouts are nutty, buttery, nutritious and so filling. They are the perfect accompaniment to grilled meats and seafood but can also be enjoyed alone. They are also one of the healthiest of vegetables, packed with all sorts of nutrients.


Brussel sprouts are high in protein and fiber, low in calories and loaded with anti-oxidants to help protect against heart disease and cancers. Also, according to doctors and nutritionist, adding a little extra kick from spices will also help rev up your metabolism.  Sometimes I will have these after getting home late from a good work out at the gym. They are light, and quick and easy to make. They are so tasty there is really no reason not to add them to your diet.

Spicy Roasted Brussel Sprouts

1 lb brussel sprouts
1-2 tbsp butter
1 clove garlic, minced
1 tsp crushed red pepper flakes
dash of salt & pepper

1. Rinse the brussel sprouts in water and peel off a layer or two and cut each in half. Heat up a cast iron skillet or heavy bottom pan on medium heat and add butter. As butter is melting toss in brussel sprouts and stir.

2. Add the garlic, pepper flakes and the salt and pepper to taste. Stir and cook for about 8 minutes until the brussel sprouts are tender and nicely browned.

Enjoy in a bowl with a glass of white wine!


Healthy Superbowl Snacks – Spicy Quinoa Cakes

This quinoa bites recipe has been on my Pinterest board for over a year now. I’ve made it a couple of times and decided to tweak the recipe for a spicier option. What can I say, I just can’t help myself! Adding a little spice here and there can really elevate a dish, even if it’s just a few pepper flakes.


These spicy quinoa mini cakes are a healthy alternative to the numerous fried and cheese laden appetizers that will be consumed during next weekend’s super bowl. If you’re looking for ideas on what to make and want to balance out your menu, this is it! Quinoa is a grain used in many dishes across South America and has gained popularity across the US for it’s high protein content and health benefits. It’s the super food of choice for vegetarians and non-vegetarians alike. It’s high in fiber, rich in iron and has been known to regulate insulin levels in your body. How could you not want to eat this?!


These are great little snacks you can munch on between meals, as appetizers or just serve up as a side dish. The original recipe called for a sauce but these are moist enough that you don’t need one. If you do want something extra, serve with a salsa. You can also use regular size cupcake pans and serve as a side with vegetables or grilled chicken.

Spicy Quinoa Mini Cakes
adapted from So Very Blessed
yields 48 mini cakes

2 cups quinoa, cooked
2 egg whites
1/4 cup Gouda cheese
1 jalapeno, diced
1/4 cup cilantro, chopped
1/2 small onion, diced
1 tbsp flour
1 tsp red pepper flakes
1/2 tsp sea salt

1. In a small bowl add all the ingredients and mix well.

2. Grease a mini cupcake pan and spoon in the quinoa mix into each mold.

3. Bake at 350 degrees for 20 minutes.

Note: The recipe calls for 2 cups of cooked quinoa. You can cook 1 cup of quinoa in about 1 1/2 cups of chicken or vegetable stock for extra flavor. I used a low sodium chicken stock and boiled quinoa for about 15 minutes. You want the quinoa to crack open and be light and fluffy.

Quinoa has too many health benefits not to include in your diet. Use any leftover cooked quinoa to toss in your salad or add some texture to your smoothies. Enjoy!


Blackout Special Series: Spicy Curried Plantain Mash and BBQ Ribs

So hurricane Sandy knocked us around a little, actually a lot, I had no power in my neighborhood for about eight days but that didn’t stop me from cooking. Not sure if it was out of shear boredom or the fact that the meat in my refrigerator was very slowly defrosting but I was a cooking machine! I packed the freezer with frozen water bottles and that kept everything frozen for a good 4 days. The temperatures started to drop into the 30s & 40s so things lasted a little longer. I wasn’t making anything fancy, that’s not my style of cooking. I just wanted to make flavorful, delicious dishes that would fill my belly and keep my kitchen nice and warm!

BBQ ribs and curried plantain mash

I boiled a couple of green and ripe plantains and made a spicy curried mash that was unbelievably delicious. A little sweet, a little spicy and savory. In Dominican Republic we use plantains about a dozen different ways but curry isn’t a spice Dominicans use. I figured the curry would add a different dimension to the plantains with a more intense, bold flavor.  The plantains tend to be a little bland so adding a little salt when boiling brings out the flavor too.

pot of plantains

I also boiled them with the skin which I don’t normally do but have seen others do this. It actually makes it easier to remove the skin but also darkens the fruit when cooking. I prefer peeling them first before boiling since it’ll give the fruit a more bright color but it’s really a matter of personal taste. This was quick and easy to make and when you’re in the dark and can’t find ingredients, you want exactly that, a no fuss, hearty meal.

pot of bbq ribs

You can have the plantains as a side dish to compliment the ribs or if you’re a vegetarian, skip the ribs and double your serving. Plantains are very filling and a great product to stock, they’re gluten free too. The green plantains can last up to two weeks without having to be refrigerated and will only begin to ripen the longer you store them. So buy them green, they’ll last longer! It’s such a versatile fruit and normally eaten fried, boiled, mashed with a little oil, vinegar and red onions or if you want to be a little different, have them curried!

BBQ Ribs
serves 3-4

2 lbs spare ribs
1-2 tbsp Adobo seasoning
1-2 tbsp oil
1 cup Spicy BBQ Sauce, I used Dinosaur’s Wango Tango Habanero Hot BBQ Sauce
1 tbsp hot sauce, optional

1. Boil ribs in 2 quarts of water seasoned with Adobo until fully cooked. Drain off water after cooking.

2. In same pot add oil and brown the ribs. Add the barbeque sauce, hot sauce and let sauce reduce until ribs are sticky

Curried Plantain Mash
serves 2

1 green plantain
1 ripe plantain
1 tbsp salt
1-2 tsp curry powder
1/2 tsp black pepper
1 tbsp butter
2 dashes of cayenne pepper

1. Peel plantains and cut in half crosswise or just cut in half and boil with skin in a pot of salted water for about 10 minutes.

2. Remove the ripe plantains since  they cook faster. Continue cooking green plantains until fork tender. Lower the heat and drain the water from the pot.

3. In same pot mash the plantains with a potato masher or fork. Plantains should look like a chunky version of mashed potatoes.

4. Add butter, curry, ground black pepper and cayenne pepper and continue stirring until butter melts.

5. Serve immediately


Easy Weekday Dinner: Spicy Kale with Turkey Kielbasa

I started working out again about a month ago to try and shed a few pounds packed on in the last six months. I’m not a big fan of working out but it’s a necessary evil if you love to eat like me! Actually, its the gyms and treadmills that I don’t like and prefer any outdoor activities. Also my trip to Argentina and Chile is fast approaching so that’s even more motivation to get in shape! Yes, I’m taking a trip soon so let me know if there are any great food places to try in Buenos Aires, or in the Santiago, Chile area.

So part of the plan is to make more low or no-carb dishes for dinner. Low carb meals are so much better for your digestive system if you’re going to eat late. Try to have heavier meals during the day so you’ll have the rest of the day to use those carbs for energy. Besides, who wants to go to bed feeling full and bloated anyway?

I made this spicy kale dish with turkey kielbasa because I knew it was quick and easy to make. I’m usually starving after a good workout so anything I can make under 30 minutes is fine by me. This dish may not look like much but its so filling. Kale is a hearty, leafy green that’s got a nice crunch even when cooked down a bit and the kielbasa will add the much needed protein after a tough workout.

Kale and Kielbasa

The kielbasa gives this kale a nice smokey flavor similar to what ham-hocks do for collard greens but this is a little healthier with the turkey kielbasa.

Kale and kielbasa in broth

The extra added spices will help boost your metabolism as well which is another benefit of spicy foods. This dish is healthy, gluten free and the kale provides disease fighting antioxidants too. Kale also packs a healthy dose of fiber, vitamin A, calcium and beta-carotene, it’s up there with broccoli as one of the super foods!! If you’ve never had it before give it a try with this easy dish.

spicy kale and kielbasa in a bowl

Spicy Kale and Turkey Kielbasa

1/2 lb of Kale, or half of 16oz bag
1 link of kielbasa, sliced thick
2 cherry chile peppers, chopped
1 garlic clove, minced
2 tsp chile pepper flakes
1/2 tsp ground black pepper
1 1/2 cup chicken stock

1. Add washed and rinsed kale to an enamel pot and turn heat up to medium. Let kale sweat for a couple of minutes.

2. Add the remaining ingredients and stir well. Let kielbasa and kale cook for about 10-15 minutes.

You can serve this as a side dish as well, just serve a little less. Enjoy!


Coconut Ginger Ice Cream To Beat This Summer Heat

July is National Ice Cream month and to celebrate I made a spicy coconut ginger ice cream. Actually, I’ve been celebrating national ice cream month since May when the temperatures started to rise here in the Northeast but who is counting? This ice cream has fresh pieces of ginger to give it a nice bite and creamy coconut milk to make it all go down smoothly!

Ginger has many benefits, from treating inflammation to helping tame nausea. I always recommend fresh ginger to expecting moms because it’s a natural way to ease morning sickness and has worked wonders for me when I’ve had an upset stomach. Coconut is also great if you’re looking for an ice cream with less dairy, it does not have any contrary to what some think…I think its the “milk” that throws some off. I used light whipping cream in this recipe instead of heavy cream and substituted the regular whole milk with the coconut milk. Coconut also has the good saturated fat and has been known to aid in weight loss, especially when consuming coconut oil as part of your diet. It’s gluten free as well for those watching their gluten intake. I’ve been reading about its benefit for years but as always, do your own research, I’m no expert here but do know what works for me.

So get out that dusty ice cream maker and surprise your friends and family with a sweet and spicy treat! It’s pure and natural and perfect summer dessert for these hot, humid days!! Get creative if you like, add shredded coconut or some crushed nuts or fresh fruits…you could always blend them in after you make the ice cream.

Coconut Ginger Ice Cream
recipe adapted from the Big Chill ice cream maker, which I’ve had forever, and yes, it was dusty. 🙂
yields 1 pint

1 egg
1/4 cup sugar
3/4 cup coconut milk
3/4 cup light whipping cream
1/2 tsp vanilla

In a bowl, whisk together the egg and sugar until light then add the coconut milk, cream and vanilla. Continue whisking until well blended. Refrigerate for at least 2 hours.

Pour mixture into your ice cream maker and following the directions according to your ice cream maker. Add the ice cream to a container and freeze if you’re not serving immediately.

If you want more, just double up the recipe for a quart of ice cream.


Easy Sunday Dinner: Grilled Chicken and Spicy Mexican Corn on the Cob

Here’s an easy Sunday dinner for you, perfect for when you want simple, flavorful foods without having to spend the whole day in the kitchen. This took me about 20-30 minutes to make, seriously. It’s healthy, gluten free, low fat and the leafy greens are low in calories and high on vitamins. Oh, and the spicy corn on the cob, the kind you find at Mexican fairs, balances this dish on flavor. In Mexico they use crema but I didn’t have any so I used sour cream instead which is very similar. If you never had this spicy corn you have to try it. Simply out of this world!

Happy Sunday and enjoy this glorious day!!

Grilled Chicken with Spicy Mexican Corn on Cob

chicken breasts
corn on the cob
escarole bunch
seasoned chile salt
sour cream
Tajin (or your favorite chile pepper powder)
1 garlic clove, minced
1-2 tbsp butter

1. Season the chicken with with a mixture of chili salt. Grill the chicken until cooked all the way through.

2. Grill corn with or without husk. Grilling with husk makes it much more plump and juicy, just make sure to get rid of all the silk. Slather on the sour cream and sprinkle as much Tajin as you like.

3. Saute the escarole in butter and garlic with a little chili salt until wilted on medium heat. Remove from heat.

Enjoy your Sunday dinner!


Spicy Pozole Soup to Heat Up the Month of May

Ah Pozole, you’ve been on my mind for such a long time, so nice to finally get to have you! Ok, in case you didn’t know, I enjoy food, really good tasting, spicy and flavorful foods. My mouth waters when I think of certain dishes I’ve had over the years and plot in my head when I’m going to have it again. I’ve only had Pozole at restaurants and always wanted to learn how to make it since my favorite taqueria only serves it on Sunday…pfft. This soup just makes me feel so happy and cozy. Have you ever had a meal that just makes you feel this way? It’s what keeps me going back to certain places and it’s what inspires me to cook. Food should do that, it should make you smile and feel inspired for what ever.

Pozole is a popular Mexican soup made with hominy (pozole) and pork. Pozole is used in the soup but the soup also goes by same name. It’s mostly a broth with seasoned chunks of tender pork shoulder and lots of fixings. The soup is usually brought out with several mini bowls filled with chopped onions, cilantro, cabbage, jalapenos, avocados and you get to add as much as you like. It’s also what makes it so interesting, you get this piping hot bowl of soup with cool, crunchy cabbage, raw onions, a bit of acidity from the limes and heat you can adjust to your liking. Love that! Another note is that it’s a great option for those looking for gluten free recipes.

I made the red version of Pozole which uses pureed chile peppers but it can also be made with a clear broth. I also had a head start because I used a leftover pork shoulder roast I had froze after Easter dinner. I probably cut the cook time down by at least an hour because of this so if you don’t have any leftover roast, don’t fret, the stove is doing all the cooking! This is pretty much what I had…I’d say about 2-3 lbs on bone and just dropped whole thing in seasoned water to make the broth. I did remove some of the meat to brown it up a little.

Since I started with leftovers, I removed as much meat as possible and browned that meat in a little vegetable oil, with onions and garlic. I then added it to the broth with all the other seasonings. If you start with raw meat, your pork should be cut into cubic chunks and you’ll definitely have more meat than I had, see below. I adapted this recipe from Simply Recipes so please check out their instructions on preparing the raw meat.

Make this stew on a chilly day, it’ll make you feel warm and relaxed or make it after a night of hanging out and help cure that hangover! Better yet, make it to celebrate Cinco de Mayo!

Cinco de Mayo, or May 5th, is a day that’s become very popular here in the US for celebrating Mexican food and culture. This year is it’s 150th anniversary. The day marks a small battle won by Mexicans in the state of Puebla in an unlikely defeat against the French in the late 1800’s. A small battle, with respect to the rest of the revolution, but very important in boosting morale in the area and its people. Here in the states the day has turned into an overly hyped and commercialized “holiday”. This is fine by me since I tend to stay away from the loud, crazy parties and I already got my fill in college! I just enjoy the good times with friends and family. For me it’s another day I get to have great Mexican food as I try to do all year round!

Happy Cinco de Mayo!!

ps. This soup is spicy with the chipotle peppers!  The original recipe called for a guajillo chile sauce but that hardly has any heat at all so I opted for the chipotles in adodo. If you like it spicy, you’ll love this! You can try just adding half the chipotle peppers first, tasting soup after 5 minutes and then add the rest if spice is right for you. Soup is usually served with diced jalapenos but you don’t really need it for this dish, at least I didn’t think so.

Red Spicy Pozole
serves 6-8
adapted from Simply Recipes

2-3 lbs pork shoulder
1 tbsp salt
1 tbsp oregano
1-2 tsp cumin
1 tsp turmeric
2 bay leaves
8 garlic cloves (4 whole, 4 minced)
1 medium onion, chopped
1 16 oz can of hominy, “pozole
1 4 oz can of chipotles in adobo sauce

1 haas avocado, cut into small chunks
1 small onion, diced
1 cup of cilantro chopped
1 red cabbage, shredded
1 cup of radishes, sliced
1. Take off all the meat from bone and set aside.  Since I started with leftovers I already had seasoned meat so I just wanted to brown the meat a bit more. Take the bone and add it to a large pot and cover with water. Add the salt, cumin, turmeric, oregano, bay leaves and 4 whole garlic cloves and let boil. Make sure you taste and adjust the salt if you like. Let boil for at least 30 minutes so you get a well flavored broth from the bone.

2. Heat up 1-2 tbsp of vegetable oil in a saute pan on medium heat. Add the onions and cook until translucent. Add the chunks of pork and toss around with the onions. Once the meat is browned a bit, add the 4 gloves of minced garlic and mix some more.

3. Add the meat to the broth mixture, then add the pozole and let cook for another 10-15 minutes stirring every 5 minutes or so. The pozole will plump up to twice it’s size.

4. Add the chipotle in adobo sauce to a blender and puree the chiles making sure the chiles are well chopped. Add the sauce to the Pozole soup and stir.

5. Lower the heat and let the Pozole simmer for another 10 minutes until the flavors are all blended well.

6. While the soup is cooking, prepare all the fixings and add each to small serving bowls.

7. Serve the Pozole in bowls and add as many fixings as you like.


Meatless Mondays: Spicy Red Beans and Rice

When I made this dish I was thinking about the Cajun Red Beans and Rice but since I’ve been making beans since forever, I decided to spice it up Latin style. I used to have the Cajun version at an awesome restaurant in Belmar, NJ called Ragin’ Cajun many years ago. I haven’t been there in ages and not sure what it’s like now but man, the food there was insanely good. Everything was fresh, homemade, spicy and flavorful! Sometimes the owner/chef would step away from kitchen to check on customers. Always great food, always great service. From the spicy beef tips that weren’t always on the menu, the chicken baton rouge (my favorite!), the shrimp etouffee, to the roasted whole garlic that melted like butter when you spread it over hot, crusty rolls…delicious, I can still taste it now! I have been wanting to go back but sometimes life just gets in the way. I read that the original owner is still there and do plan to get down there before the summer crowd and the crazy Parkway traffic starts. It’s just one of those places you never forget…I hope business has been good for them over the years.

So even though I was thinking Cajun and have been wanting to travel to New Orleans for a while now for some good food, habit had me reach for the chipotle instead and went for more Latin flavors. I think I’m going to do a Cajun series though, or attempt to, although I’m not going to put okra in anything!  That’s one veggie I just can’t stand…and celery. So be on the look out for a “Missing NOLA” recipe series. I love that place!

I prepared the beans the way my Mom taught me growing up; Dominican style but with lots of heat. It’s so easy and great if you’re looking for more hearty vegetarian options and gluten free dishes. This dish is loaded with carbohydrates but there’s also plenty of protein, fiber and sweat inducing heat that makes it a great balanced meal. I actually had it with slices of avocado sprinkled with a little salt but it never made it in the photo. I was so hungry I just wolfed it down!

I also found this great chipotle sauce that I added to this recipe. It’s made by La Morena brand of canned chiles and sauces. I usually get their chipotle in adobo sauce, which is a must for any spicy food lover, and quickly grabbed a can while at my local market. When I got home I noticed it was just sauce and Oh My Goodness! So glad I did because this sauce was amazing. I hope you like this recipe!

Red Beans and Rice

1 can red kidney beans
1 small onion, cut in half & sliced
1 heaping tbsp tomato paste
1 4oz can chipotle sauce
1 garlic clove, minced
1/2 tsp ground pepper
1 tsp red pepper flakes
2-3 sprigs cilantro, stems are good, you can remove them later
1 cup water
1-2 tbsp vegetable oil
2 cups rice + water for cooking

Heat oil in saucepan on medium heat. When oil is hot add the onions until translucent. Add tomato paste, chipotle sauce, garlic and stir vigorously until all ingredients are well blended. Add the kidney beans and stir. The beans will be a bit dry with just the paste and you want them to be saucy so add cup of water and stir. Add the ground pepper, red pepper flakes and cilantro and let mixture boil. Turn down heat and let simmer for 5-10 minutes. The beans are already cooked so idea is to let the flavors blend well and water boil off a bit, the beans should not be runny. You can remove the sprigs of cilantro when it’s done.

For rice, heat about 2 cups of water on high heat in a separate saucepan and add salt to taste. Then add a tsp of oil and rice. Water should cover rice completely, about 1/4 in above rice level. Let water boil off and when this happens, turn heat to low and cover saucepan. Cook rice for about 20 minutes until fluffy.

In a bowl, spoon beans over rice and serve while it’s piping hot. You can also add avocado slices seasoned with a pinch of salt.


Post-Holiday Spicy Elixir to Get You Back on Track

Feeling heavy, a little bloated? Eat and drink a bit too much during the past couple of weeks? No worries, don’t beat yourself up over it, that’s what the holidays do to just about everyone. Family gatherings, food, drinks, friends, more food and drinks, sweets, parties, champagne, confetti, YAY! Hopefully by now you’re caught up on sleep, had your hangover helpers, gotten out of your jammies and are ready for a fresh start. New year, new day, new you!

Never mind New Year’s resolutions, they never work, well at least not for me. Every time I resolved to do something I’d forget about it by the end of January anyway so I will not be making any new promises. I’ll just continue to work on the things I need to work on and do exactly what makes me happy. So needless to say, I will not be joining a gym, or vow to eat more veggies but whenever I feel like working out, I will, and when I’m feeling sluggish, I’ll make my spicy elixir.

This drink is so delicious and incredibly good for you too. I use fresh beets, carrots, spinach and ginger, all of which provide wonderful health benefits. Ginger is great for nausea and any general stomach issues and inflammation, beets are known to help combat iron deficiency and anemia and the carrots and spinach are loaded with vitamins and beta-carotene.

This drink is mildly sweet from the beets and carrots and a bit spicy from the ginger. Sort of makes you forget you’re drinking veggies. It’s a great way to start your day and easily get in your recommended daily vegetable servings in just a few ounces! Also, use the leftover ground up veggies in the juicer to make vegetable cake, bread or cookies. No waste, how great is that!

Spicy Beet, Carrot and Spinach Elixir

2-3 Medium Beets, peeled
8 large Carrots, cleaned, stems cut
Bunch of Spinach, rinsed well under cold water, stems cut
2 inch piece of fresh Ginger, peeled

Juice all the ingredients one at a time. Makes about 18 oz of juice. Chill and drink it all if you like but I like having just a little each morning for a quick pick me up. The ginger in this drink will definitely get you going and get you back to a renewed you!

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