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Sunset Power Juice

Sunset Power Juice

Several years ago my husband came home with this crazy idea: let’s juice our foods! I honestly thought he was nuts, but I humored him. We picked up a cheap Oster juicer at the store just to try it out. He would come up with these concoctions and try to get me to try them, but I just wasn’t interested. A few weeks in I decided I would try it myself, and fell in love! The juices he’d make me tasted soooo good! Who knew carrots and pineapple could taste that good together?

Fast forward a few years and we are still juicing, some months more than others. We just recently finished up a big ten day juice cleanse (details to come soon!) and have decided to continue to juice five days a week, just to keep giving our bodies that extra boost of micronutrients and juice power. Both of us felt like our bodies–and especially our brains–had been switched on during the juice cleanse. It’s hard to explain, except to say we somehow felt like a switch had suddenly been turned on.

Tonight I was playing around and came up with my favorite concoction yet. (If I’m honest much of the “playing” came because we are almost out of produce and this was a combo of what we still have left. I need to hit the produce co-op tomorrow!) It has beets, sweet potato, carrots, pineapple and orange in it. It was SO yummy! Even my husband, who usually hates vegetables, loved it! The beets and the sweet potato gave it a hearty, sweet flavor; the pineapple lightened it up as did the carrots; and the oranges brightened it all with a little citrus kick. Everything blended together to be sweet, but not too sweet–with just a little citrus kick. Even better? The glass is so jam-packed with vitamins! Because of the beautiful sunset color and the power-packed combination of fruits and veggies, I’m calling this drink my Sunset Power Juice. Not only does it pack a powerful punch of vitamins, but the sweet potato lends it an earthy, starchy feel that really makes this feel like a full meal. You won’t be hungry after this one!

Sunset Power Juice (1 of 1)-2

Isn’t it gorgeous? It tastes as good as it looks!

Sunset Power Juice

(makes two 19 oz servings)


  • 1/2 pineapple
  • 4 carrots
  • 4 beets
  • 2 oranges
  • 1 large sweet potato

Slice and juice all of the ingredients in a juicer, then mix well. (If you don’t have a juicer you can use a blender to make this a smoothie.) You can drink this right away, but I prefer to chill mine in the freezer while I clean my juicer. It tastes even better cold!

Not only does this taste delicious, but it is filled with super foods! One glass gives you all these nutrients:

Beets are a superfood, well known to lower cholesterol, triglycerides and blood pressure. They are power-packed with antioxidants, folates, vitamin C, B6, potassium, iron, zinc and magnesium.

Sweet potatoes are often overlooked as a health food, but a health food they most certainly are! Packed with more vitamin A than any other vegetable, they’re also loaded with immune boosting carotenoids! Just one glass of this juice has more than 200% of the daily RDA of vitamin A! Sweet potato juice is also loaded with iron, beta carotene, folate, calcium, potassium, vitamin E, vitamin C, and copper.

Carrots are well known as a health food, but their sweet goodness makes them a juicing superstar. It is rich in vitamin A, B1, B2, B6, C, E and K. It is also a good source of proteins like riboflavin and thiamine; and anti-oxidants like alpha and beta-carotene.

Pineapple juice contains nearly 50% of the daily requirement for vitamin C intake. This helpful nutrient works to implement the use of vital enzymes within the body that regulate metabolism and energy conversion. Plus it’s chocked full of potassium, calcium, and high levels of B6.

Of course, you already knew oranges are one of the great health foods in the world, didn’t you? But did you know that beyond the powerful punch of vitamin c, that fresh orange juice is also loaded with vitamin A, B6, thiamin, folate, riboflavin and niacin?

One last tip: if you aren’t used to juicing citrus, check out this YouTube tutorial on how to quickly peel lemons, limes, oranges and any other citrus with a knife. It is soooo quick and easy!

Summer Berry Berry Lemonade Cake

If you’re looking to take a treat to a summer potluck, boy do I have a winner for you!

Last summer I was headed to a friend’s birthday party–a very dear friend. The kind of friend you let see without your makeup and hair done. One of those friends who has seen your house as it really is on an average day, and didn’t run away screaming. That’s a very special friend! Well, for her birthday, an average cake wouldn’t do. I needed to make something really gorgeous that would be a special treat for her special day.

I’d been playing around with a strawberry lemonade cake for a while now, but I had a ton of fresh berries from our co-op, and thought it would be a real treat to have a color explosion of fresh berries. Let me tell you friends, that when I set out this cake? It was gone in seconds. Every time I’ve made it since it has been the same–gone in a flash. People wait approximately 8.3 seconds to ooh and ahhh over it, then they dive in. Kids and adults alike LOVE this cake!

The basic recipe uses a shortcake recipe I’ve been making for years, adapted from my mom’s 1970’s Better Homes and Gardens cookbook. I’ve been making this shortcake since I was a teenager, and it’s definitely a winner. I whipped up real cream, adding some raw honey for sweetness to balance the sour of the lemon curd and berries. I layered it all with lemon curd, and then top it all with fresh berries. It’s sooooo delicious!

Summer Berry Berry Lemonade Cake

Summer Berry Berry Lemonade Cake


  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 eggs
  • 1 cup raw sugar
  • 2 tbsp butter
  • 1/2 c hot milk
  • 1 tsp vanilla
  • Whipped Cream
  • 1 pint whipping cream
  • 1/4 cup raw honey or raw sugar
  • 1 pint strawberries
  • 1 pint blueberries
  • Lemon Curd
  • 3 lemons
  • 1 cup raw sugar or raw honey
  • 1 stick unsalted butter
  • 4 large eggs
  • 1/8 tsp kosher salt


    For the Shortcake
  1. Preheat the oven to 350 degrees.
  2. Sift together the flour, baking powder and salt.
  3. In a separate bowl beat the eggs until they are thick and lemon colored, about 2-3 minutes on high.
  4. Gradually add 1 cup of sugar, beating at medium speed for five minutes.
  5. Quickly fold the flour mixture into the egg mixture.
  6. Add the butter and vanilla to the hot milk and then pour into the batter.
  7. Blend well.
  8. Pour into a paper lined square baking pan. (I use old grocery bags but parchment paper works too.)
  9. Bake at 350 degrees for 25 to 30 minutes.
  10. Cool in pan for 15 minutes before removing.
  11. For the Lemon Curd
  12. Zest and juice the lemons. Be careful when zesting to avoid the white pith, which is bitter.
  13. In the mixer, cream the butter and sugar together. Add the lemon zest.
  14. Add the eggs in slowly, one at a time.
  15. Slowly add in the lemon juice and salt. Mix until well blended.
  16. Pour the mix into a saucepan and heat over low until it thickens, about ten minutes. Stir constantly. Do NOT boil. The lemon curd will thicken before that point.
  17. Remove from the heat and refrigerate to cool.
  18. For the Whipped Cream
  19. Chill a metal bowl and your whisk attachment in the refrigerator for 10 minutes before using. (A chilled bowl whips better.)
  20. Add your sugar/honey to the bottom of the bowl, and then add your cream. Mix together on low for one minute, until well blended.
  21. Switch to high for two to three minutes. Whip on high until stiff peaks form.
  22. To Assemble the cake
  23. Slice the shortcake in half horizontally, so that you now have two layers. If it crumbles or breaks, don't fret, as it can be pieced together and will be covered with the toppings.
  24. Spread a layer of lemon curd on top of the bottom layer, and top with strawberries and blueberries.
  25. Spread a layer of whipped cream.
  26. Add the next layer of shortcake, and repeat the layers. Use more whipped cream and fruit on top than in the center.

You can buy premade lemon curd if you’d like, or make it yourself. I’ve included the recipe in case you’d like to make it. I mention using “raw sugar” or honey in my recipe–this is because I prefer whole foods. You can easily substitute in regular sugar if you wish without any change in flavor.

The red, white and blue makes this a great cake for your Flag Day and July 4th parties this summer!

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