關於 blender bottle 檸檬 ，我們在網路上蒐集到這些相關的討論、資訊與評價

蔬果汁排毒法很適合大魚大肉後的體內大掃除，只是聞到食物的味道會有點受不鳥啦，貪吃如我沒有成功完成一整天過，但是吃對食物+喝蔬果汁還是很有幫助欸 連續兩天都生產出綠色 💩💩 感覺清爽

上週春假(不是學生還自己硬要放春假?😁)放肆的吃肉喝酒，飲食控制與運動規劃完全失控了整整一週😅，漢堡薯條酒精non stop之外，昨晚還吃了韓國烤肉，再前一晚吃了日本料理...

最近找到一個好像很適合目前需求的三日蔬果汁排毒法，目標不是瘦身，而是把吃進太多的髒東西都趕出體外🍀🍌🍍🍋🍎 方法：一整天每隔兩個小時喝一瓶蔬果汁，六瓶蔬果汁在一天內喝完，果汁與果汁中間喝大量的水，整天不吃其他食物。

昨天買了所有材料還有特地挑了可愛的水瓶來執行這個計畫，花了一個多小時打了好幾瓶果汁好好玩，可是我這個沒毅力又貪吃的豬🐷，實在是抵抗不了辦公室同事午餐炸雞披薩的香味，一下班回家就吵著要吃晚餐了 Orz... 第一天就宣告失敗，但是神奇的是今天上班八個小時大概跑了10次廁所 然後其中4次是💩💩耶!

喝這個果汁其實真的不會餓，因為有好多種營養和纖維，每喝完一瓶都飽好久。但真心建議不要在很多食物香味的地方執行，不然真的好痛苦😭 整天喝這蔬果汁並不會無力或是沒精神，我今天還有做三十分鐘的有氧運動~ 身體感覺也蠻輕鬆的，決定選擇比較不會有誘惑的週日再嘗試一次！

執行前體重53.5kg，體脂15.5%，肌肉量41.5kg，今日體重52.8kg，體脂15%，肌肉量41.8kg。體重輕了但體脂與肌肉量沒有明顯降低或上升，表示確實把腸子裡的💩💩都給趕走了😬

以下分享蔬果汁食譜及Shopping List:

Green Juice (Juices 1 and 3)
綠果汁- 果汁1號與3號

Juice the following:
1 handful of kale
一把羽衣甘藍
1 handful of spinac
一把菠菜
1 kiwi, peeled
一顆削皮奇異果
2 Granny Smith apples
兩顆綠蘋果🍏
1 banana (blend with juice in blender)
香蕉一根🍌

Pineapple-Apple Cucumber Juice (Juice 2)
鳳梨蘋果小黃瓜果汁-果汁2號

Juice the following:
1/2 pineapple, with skin/leaves removed
半顆削皮鳳梨
2 red apples
紅蘋果兩顆 🍎🍎
1/2 cucumber
半條小黃瓜

Special Lemonade (Juice 4)
特調檸檬汁-果汁4號

Fill a bottle 7/8 full of filtered water.
大約8-9分滿瓶子的水
Juice of 1 Lemon
檸檬汁一顆量
1 teaspoon Honey
一茶匙蜂蜜
Pinch of Cayenne Pepper
一小撮辣椒粉 (對，怪怪的 但不難喝啦)

CAB (Carrot Apple Beet) Juice (Juice 5)
胡蘿蔔蘋果甜菜果汁-果汁5號
Juice the following:

1 red beet, peeled
一根削皮甜菜
1 carrot, peeled
一根削皮胡蘿蔔
2 red apples
紅頻果兩顆

Banana-Cashew ‘Dessert’ Smoothie (Juice 6)
香蕉腰果汁-果汁6號

Blend all ingredients together:
1 cup raw whole cashews, soaked in water for 2 hours
一杯生腰果 泡水兩小時
1 banana
香蕉一根
1/8 teaspoon cinnamon
1/8茶匙肉桂粉

購物清單
Shopping List for 3 Days:
12 green apples 綠蘋果12顆
6 kiwis 奇異果6顆
1-2 bags kale 一兩包羽衣甘藍
1-2 bags spinach 一兩包菠菜
2 cucumbers 小黃瓜兩條
12 red apples 紅頻果12顆
9 bananas 香蕉9根
3 carrots 胡蘿蔔3根
3 beets 甜菜3個
Pineapple 鳳梨兩三顆
3 lemons 三顆檸檬 (黃色的唷)
3 cups raw cashews 三杯無鹽無糖無調味腰果

週日認真執行一整天再來分享心得和身體變化😎

【EddieCooking】香煎嫩滑三文魚配青豆薄荷醬及風琴焗薯 Pan Fried Salmon & Hasselback Potato

材料 Ingredients

一人份量 One serving

香煎嫩滑三文魚配青豆薄荷醬 Pan Fried Salmon on Minted Peas
三文魚排 300g Salmon fillet
青豆 200g Green peas
新鮮薄荷葉 Fresh mint leaves
無鹽牛油 45g Unsalted butter
芥花籽油 Canola Oil
鹽 Salt

檸檬酸豆牛油 Lemon Caper butter
酸豆 3 茶匙 3 tablespoon Capers
無鹽牛油 25g Unsalted butter
檸檬 1/2 Lemon
鹽 Salt

風琴焗薯 Hasselback Potato
薯仔 1 Potato
百里香 Thyme
橄欖油 Olive Oil
鹽 Salt


風琴焗薯 Hasselback Potato
1. 焗爐預熱185度。
Preheat over to 185c.
2. 將薯仔切成風琴狀，每層約2mm厚。底部預留1.5cm，不要切斷。
Slice the potato the same way as the video, about 2mm between each cut. Do not cut to the bottom, about 1.5cm from the bottom usually works well.
3. 薯仔放置焗盆上，淋上適量橄欖油。加份鹽調味後，放入焗爐。
Place the potato on a baking tray, drizzle a good amount of olive oil on the potato. Sprinkle some salt and place in oven.
4. 185度焗60分鐘至金黃色。
Bake 60mins until the potato is crispy on the edges.
5. 焗好後放上新鮮百里香。
Add some fresh thyme to the potato before eating.


青豆薄荷醬 Minted Peas Sauce
1. 青豆加入講量鹽煮熟後，瀝乾及放入攪拌機。
Boil some frozen peas in salted water. Remove from water and put into a blender.
2. 加入薄荷葉、牛油及適量鹽。攪拌至蓉狀。
Add mint leaves, butter and salt, blend.


檸檬酸豆牛油 Lemon Caper butter
1. 加熱平底鑊。檸檬切半後，放至熱鑊上，煎至表面呈焦糖色。
Cut half a lemon and place it on a hot pan until it is slightly caramelized.
2. 牛油放入另一平底鍋內。
Add butter into a saucepan.
3. 酸豆搾乾水份，加入平底鍋內。煮一分鐘後放置。
Squeeze the water from the capers and add into butter, set aside after about 1min of cooking.


香煎嫩滑三文魚 Pan Fried Salmon
1. 三文魚排清洗乾淨及抹乾，放置室溫。
Clean and dry the piece of salmon fillet and make sure it is at room temperature before you start cooking it.
2. 熱平底鑊加入芥花籽油。
Heat pan and add Canola oil.
3. 芥花籽油加熱後，放入三文魚排，魚皮一面朝下。
When the oil is very hot, place salmon skin side down.
4. 灑上鹽調味。
You can salt the salmon now.
5. 煎約2分鐘後反面。
Flip over after about 2mins.
6. 魚皮面灑上適量鹽調味。將熱油淋上魚皮面，繼續煎香。
Salt the skin side and spoon hot oil over the fish and keep cooking.
7. 煎約3分鐘後，盛起三文魚排，放置。
Total cooking time is usually around 5mins. Set fish aside once done.
8. 將三文魚放於青豆醬上。淋上酸豆牛油及擠檸檬汁。
Add minted peas to plate, place salmon fillet on top, spoon on the capers and butter mixture. Add a squeeze of the lemon.


Notes from Eddie:

1. Make sure the salmon fillet is in room temperature before you start cooking. I would bring out the fish about an hour before I start cooking.
2. Make sure the fillet is quite dry before you cook. Use a knife to scrape off any excess moisture from the skin.
3. You can use fresh peas if you can find, but frozen one is also fine.
4. Use Canola oil for panfrying salmon fillet. It is better for the recipe as the oil has a higher burning point.
5. While frying the fish, I usually lift the fish to check the skin, you want it to turn golden brown.

關於此食譜 About:
This is one of my favourite ways to eat Salmon. I also like it because it’s quite simple to make. Try your best to buy some good quality salmon, my favourite is King Salmon from New Zealand. My favourite part of the salmon is the belly so make sure you get a piece that includes some belly parts. The most important part of this salmon is making sure that its quite dry before you cook. There is a lot of moisture in the skin and I find the best way is to scrape it off with a knife. Keep scraping till no more moisture comes off the skin of the fish. Dry the other side with some kitchen towel. I prefer not to salt the fish until I cook it as more moisture will come off the fish if you salt it too early.


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