Day 6: Green Smoothies & Juicing 101, For Beginners

Green Juice & Smoothies: The Secret Elixir for Better Skin

Smoothies versus juicing, which is better?

Well, that depends who who you ask.

Juice from a juicer is basically a concentrated smoothie, sans fiber.

Pros: Juice is super strength liquid goodness. You get all of the nutrients without the bulk of fiber. Although fiber is good for you, too much of anything is... well, you know the saying.

Cons: Juicers are typically a bit more pricy, and cleaning juicers can be a real chore. So, if you're short on time in the a.m., this might not be the ideal option for you. If you leave your machine unwashed for more than a hour or two, you can guarantee it's going to start to go rancid, and fast. Gag-- no bueno. Also, probably not the best way to treat a pricy investment that you might want to have for more than a month.

Alternately, you can juice the night before and sacrifice a few nutrients here and there. Juice is at it's peak freshness in the first 15-20 minutes after it's been extracted.

Green Juice & Smoothies: The Secret Elixir for Better Skin

Smoothies, my personal favorite go-to beverage at home, are also full of nutrients (to a lesser concentrated degree, albeit. but they're in there all the same). Plus, a smoothie gives the sensation of feeling fuller after having one. That's because of all the fiber content.

Pros: You can really bulk up your smoothies by adding ingredients like protein powders, yogurt, oats, flax or chia seeds, nut butters, etc. As long as your blender is powerful enough to blend everything adequately, you'll have quite a few options to mix in. 

Also, depending on whether you use frozen or chilled fruit, the texture can be dense and icy to thick and liquidy. Your choice. 

Cons: I really can't think of one, since smoothies are my fave. Sorry, guys, I'm biased. 

Nevertheless, green juice and smoothies both rock and are the perfect way to start your day with several servings of fruit and vegetables! That's all the tips for now. Tune in for today's broadcast on IG and FB Live! AND sign-up below to get a gift recipe(s) relating to today's topic.

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Easy Southern Baked Apple Turnovers


Baked fruit is kinda my thing, y'all. I especially love baked apple (or peach or berry) anything, pretty much. If there is cobbler or flaky dough involved, I'm all in. In fact, this recipe could easily be adapted and would be exceptionally good with some delicious, summertime freestone peaches (mmm... yeah, definitely next time). Nevertheless, I've had apples on my mind for the past several weeks and finally got around to making this this happen. I hope you love it.

Here's what you'll need...

2 apples

1 teaspoon cinnamon

2 tablespoons flour

1 cup sugar

2 packages of crescent rolls (8 in each pack)

1 1/2 sticks of butter

9 ounces of 7up, Sprite or other lemon lime soda


Here's what you'll do:

  1. Pre heat the oven to 350 degrees

  2. Peel and core 2 apples, cut into 8 slices

  3. Add butter to a saucepan over med-low heat

  4. Add cinnamon, sugar and flour to butter until well incorporated. Sauce will be thick.

5. Roll each apple slice with crescent dough 

6. Spoon 1 tablespoon of sauce onto each roll (top off with excess)

7. Pour 7up or other lemon lime soda between the rolls (not onto)

8. Bake for 35-40 minutes


Serve hot with whipped or ice cream and enjoy! Serves 8-16.

Shout us out in the comments or on social if you try this; or hit us up with your favorite baked fruit recipes.


Mediterranean Dip

I finally got around to posting this highly, highly requested recipe for you guys and dolls. I’m so happy that the Mediterranean Dip has been received so well and that you all love it so much. If you make some for your next get together, please tag @TheSassyNation in your post on FB ,IG or Twitter! Thanks for the love, y’all. 

What You’ll Need:

Any flavor of 8 ozs. hummus that you like

8 ozs. Softened Cream Cheese

6 ozs. Greek yogurt

1-2 tablespoons Greek Seasoning

3 cloves of garlic, minced

2 chopped Roma tomatoes

½ cup black kalamata olives

½ cucumber, diced

1/3 cup Italian flat leafed parsley, chopped

What You’ll do:

1. Mix the softened cream cheese, Greek yogurt, seasoning and garlic until creamy and spread onto serving plate.

2. Add layer of hummus

3. Top with layer of chopped veggies, serve cold with plain pita chips*.

*I like the plain version because the flavors of the dip are very strong and will compete with other chips. I’ve also tried it with a Parmesan chip, that works as well.



Souper Saturday: Spicy Vegetarian Sausage Potato & Kale Soup

Fall is the perfect time to break out the soup pot and make some magic. Check out our latest vegetarian creation— a simple spicy vegetarian sausage, potato and kale soup to warm the soul.

What you’ll need:

  • 1 tablespoon olive oil
  • 2  Field Roast Mexican Chipotle Sausage, casing removed
  • ½ Gimme Lean Ground Sausage Style
  • 3 cloves garlic, minced
  • 1 med. onion, diced
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon crushed red pepper flakes, optional
  • Kosher salt and freshly ground black pepper, to taste
  • 1 Quart Veggie Broth
  • 1 bay leaf
  • 6-12 red potatoes, diced
  • 3 cups kale
  • ¼ cup heavy cream

What You’ll Do:

1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Veggie sausage, onion and garlic and cook until browned, about 3-5 minutes,.

2. Stir in oregano, basil and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.

3. Stir in broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes.

4. Stir in kale until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.