Fruits and Vegetables......

I love all types of fruit and vegetables, one of the things I crave the most during this pregnancy is Juice! Almost any combination, you really can't go wrong and this is the perfect way to clean out your refrigerator of those left over carrots and apples.

The best $100 you will ever spend on a kitchen appliance is the Breville Compact Juice Extractor (no need to get the fancier more expensive one) I promise, it is easy to use, easy to clean and makes healthy, delicious juice!!!

Here is a recipe for my favorite juice......

APPLE, KALE & LIME JUICE

1 bunch of kale (curly or flat)

1 lime

2 green apples

1 orange

Remove the rind from the orange and lime, wash the kale and cut the apples in quarters. Turn on the machine and drop everything in. Within seconds the juicer will extract all of the juice. Stir and drink.

Enjoy.......

Jamielyn xoxo

Soft Shell Crab for one......

I love every type of crab, King, Peektoe, Snow, Stone and one of my favorites Soft Shell Crab which is a Blue Crab. You might have had Soft Shell Crab rolls at a sushi restaurant. I love it so much and am always thinking of new ways to use it so the other day I was craving a salad and came up with this.....It is really simple to make and not to mention healthy!!!

• 2 soft shell crabs*
• baby arugula
• 1/4 can of lentils (rinsed and drained)
• cherry tomatoes
• pine nuts (optional)
• 1/2 cup of all purpose flour
• 1 tsp of old bay seasoning
• 2 tsp of japanese yuzu vinegar* or ponzu sauce
• 4 tlbs of olive oil
• juice of one 1/2 lime
• 1/2 tsp sugar
• a pinch grey or kosher salt & pepper

*soft shell crabs can be a little harder to find, you can look in your freezer section or seafood dept. I buy a big box of them at Los Angeles Fish Company downtown, Los Angeles. Look at September's blog "Everything Sushi" for location

*yuzu is an asian citrus fruit that is very tart and has overtones of mandarin orange

*you can buy yuzu vinegar at a asian market. Look at September's blog "Everything Sushi" you can find a location. If not substitute ponzu sauce which is much easier to find.

First you need to clean the soft shell crabs by removing what is called the apron which is the flap covering the backside, use your fingers to remove the gills and they are usually an orangish color and very slimy. (this only take a few seconds) then rinse under cool water and pat dry. (If you are buying live crabs you will also need to cut of the eyes and the mouth)

Heat 2 tlbs of olive oil in a pan until very hot, in the meantime mix the flour and old bay seasoning together. Dredge soft shells crabs in flour mixture covering both sides. Turn heat down low/med and add crabs to pans. Saute until brown on both sides.

Whisk together yuzu, lime juice, sugar, salt, pepper and 2 tlbs of olive oil. I do this to taste. I tend to like things more on the tart side but if you like it a little sweeter you can add more sugar or 1 tsp of balsamic vinegar.

Toss baby arugula, tomatoes, pine nuts, lentils in dressing and add soft shell crabs......

Enjoy,

Jamielyn xoxo