JUST SAY NO TO GREEN BEER!

Lean and Green SmoothieThe Sugar Impact Diet, Grand Central 2014

1 serving vanilla protein powder 1 serving fiber blend½ small avocado2 cups baby spinach1 tablespoon almond butter1/8 teaspoon ground cinnamon8–10 ounces So Delicious Dairy FreeUnsweetened Almond milk 5–6 ice cubesBlend all ingredients until smooth.

Make it EXTRA GREEN by addinga serving of Green Balance!

Looking for a Green Dessert?Make a double portion and freeze in popsicle molds for a healthy frozentreat!

Add sliced lime to yourfiltered water and drinkthroughout the day for afresh delicious change!Ask for a sparkling waterwith fresh lime if out withfriends - they will envyyour fresh choice overtheir green beer!

Let's call St. Patty's day for what it is: an excuse to dye everything green,maybe march in a parade, and be honest, get drunk. Now, if you're readingthis, you're probably too knowledgeable, sophisticated, and gluten free todrink green beer. I have a better idea this year. Stick with pinot noir or tequilaif you drink (I'll send you a virtual toast) and upgrade your green to see howmany leafy and cruciferous veggies can fit on your plate. If you must dogreen liquid, stick with a green drink that contains mostly veggies livenedup with a little lemon or lime. To brighten up your day, I've included thesefab recipes with - you guessed it - a green color scheme. Happy St. Patty'sDay and make it a healthy, safe one!

Replace your coffeewith a cup of green teafor your afternoon pickme up!

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Copyright 2015 JJ Virgin & Associates, Inc.

Asparagus & Leek SoupThe Sugar Impact Diet 2-Week Cookbook

Serves 41 ½ lbs asparagus, trimmed1 tablespoon plus 1 teaspoon olive oil, divided1cup thinly sliced leek, white and green partonly1 celery stalk, minced1 teaspoon chopped garlic3 cups chicken broth1 teaspoon chopped fresh thyme leaves, plusextra sprigs for garnish1 teaspoon champagne vinegar¼ teaspoon sea saltPinch black pepper

Preheat oven to 400 degrees.

Place asparagus on parchment paper-lined baking sheet in a singlelayer, drizzle with 1 teaspoon olive oil and roast 15 minutes, turningonce until lightly browned.

Remove from oven and let cool then cut into 1” pieces.

Meanwhile, heat remaining tablespoon of oil in medium saucepan overmedium heat.

Add leek and celery and cook 3-4 minutes, stirring occasionally, untilleeks are softened.

Add garlic and continue cooking 1 minute, stirring often.

Stir in chicken broth, bring to a boil, reduce heat, cover and simmer 15minutes.

Add asparagus and thyme leaves and simmer an additional 5 minutes.

Transfer to blender and puree 1 minute until smooth.

Add vinegar, salt and pepper. Puree a few seconds to combine.

Ladle into bowls and top with a couple small sprigs of thyme.

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Copyright 2015 JJ Virgin & Associates, Inc.

Grilled Turkey Cutlets with ChimichurriThe Virgin Diet Cookbook, Grand Central 2014Serves 4

CHIMICHURRI3 tablespoons chopped fresh cilantro3 tablespoons chopped fresh basil4 teaspoons lime juice1 tablespoon finely chopped onion4 teaspoons extra virgin olive oil1/4 teaspoon sea salt

TURKEY1 tablespoon olive oil1 garlic clove, minced1 tablespoon lime juice1/4 teaspoon ground cumin1/4 teaspoon smoked paprika4 (5-ounce) natural turkey breast cutlets1/4 teaspoon sea salt1/8 teaspoon freshly ground black pepper

Combine the cilantro, basil, lime juice, onion, oil andsalt in a small bowl; set aside.

Combine the oil, garlic, lime juice, cumin and paprika in a large bowl;add the turkey and turn to coat. Let turkey stand at room temperaturefor 15 minutes.

Heat a grill pan over medium. Season turkey with salt and pepper;place on grill pan. Cook turkey, turning once, until well marked andcooked through, 4-5 minutes per side.

Serve with the chimichurri sauce.

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Copyright 2015 JJ Virgin & Associates, Inc.

Kale Chips with Cuminand Sea SaltThe Virgin Diet Cookbook, Grand Central 2014

Makes 2-4 servings

1 bunch kale, about 1 pound,washed and thoroughly dried1 tablespoon olive oil1/2 teaspoon ground cumin1/4 teaspoon sea salt1/8 teaspoon ground chipotle pepper

Preheat the oven to 325°F.

Tear kale into 1 1/2-inch pieces. Tossin a large bowl with the oil, gently

rubbing leaves with your fingers to help spread the oil evenly. Add thecumin, salt, and chipotle pepper and toss well.

Arrange kale in a single layer on two large baking sheets. Bake, one batchat a time, turning leaves once, until crisp, 16-18 minutes. Repeat withsecond batch. Allow kale chips to cool on the pan. Serve immediately orstore in a covered container.

Pan Roasted Brussels Sprouts with AlmondsSugar Impact Diet, Grand Central 2014

Makes 4 servings

2 tablespoons olive oil6 garlic cloves, sliced1 medium onion, sliced1/2 teaspoon dried basil1 pound Brussels sprouts, trimmed and quartered1/2 cup water3 tablespoons slow roasted almonds, coarsely chopped1/4 teaspoon sea salt1/8 teaspoon ground black pepper

Heat the oil in a large nonstick skillet over medium. Add thegarlic, onion and basil; cook, stirring occasionally, untiltranslucent, 3-4 minutes. Increase the heat to medium-highand stir in the Brussels sprouts; cook, stirring occasionally,3 minutes.

Add 1/2 cup water and continue to cook until the liquidevaporates and the Brussels sprouts are lightly browned and tender, 5-6 minutes. Stir in the almonds and cook 1 minute. Remove from the heatseason with salt and pepper. www.jjvirgin.com

Copyright 2015 JJ Virgin & Associates, Inc.

You’ve read The Virgin Diet, so you know I want youto have 5-10 servings of veggies each and every day!

I realize that this can be a BIG challenge, soI’ve created Green Balance to help you makeup the difference. You will get the phytonutrientsof powerfuls greens along with the beneficialblend of 12 different soluble and insoluble fibersin Green Balance. If you struggle to get greensand plant fibers in, you’ll really thank me for thisbecause the flavor is mild and enjoyable, unlikethose “pond scum” green drinks that you haveto pinch your nose to get down.

Made from vegetables with high ORAC values (a ratingssystem for the amount and quality of antioxidants infoods).

Phytonutrient rich greens with 12 different types of solubleand insouble fiber.

Delicious cranberry-orange flavor, made lightly sweet witha prebiotic fiber called inulin.

Easy-to-absorb powdered greens with the stabilizingeffects of fiber to slow absorption.

Phytonutrient rich powder of greens and fruits withoutthe sugar.

SAVE $10 Try Green Balance for Yourself!

$$1100 ooffff GGrreeeenn BBaallaanncceegood only at thevirginstore.com

Enter code: STPATGREEN10at checkout

The fine print: Coupon good on Green Balance only. Coupon cannot be appplied to previously placedorders. Shipping charges will apply. We do not ship internationally. Coupon expires 4/1/2015

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