The GoddessLife diet & exercise defined:
Exercise: A Goddess strives to be fit, but her workouts are always fun, sassy and empowering. We never do boring, ordinary workouts just to fit in smaller size jeans. We exercise for the pleasure of moving our bodies - not to punish ourselves. The GoddessLife motto is: “ A day without shimmying is a day wasted.” We practice The Goddess Workout dance for what it does for our spirit equally as much as what it does for our bodies.
Diet: A Goddess enjoys eating foods that make her feel good. And that taste good! We indulge in sweet treats like chocolate strawberry shots with no regrets. We would never deprive ourselves of comfort foods like mashed potatoes and pizza. We also love foods that are healthy like fruits and veggies fresh from our gardens. We never skip our daily green smoothies that make our mind & skin clearer and give us more energy.
GoddessLife Recipe: Pink swirls of raspberry wind their way through this cloudlike meringue topped with whipped cream and more berries.
10 ounces raspberries (2 cups)
3/4 cup plus
1 teaspoon sugar
1/2 teaspoon fresh lemon juice
1 tablespoon cornstarch
1/2 teaspoon cream of tartar
3 large egg whites, room temperature
Unsweetened whipped cream, for serving
1) Preheat oven to 200 degrees. Trace an 8-inch circle onto a piece of parchment paper. Turn over paper and place on a baking sheet. In a food processor, puree half the raspberries, 1 teaspoon sugar, and lemon juice until smooth. With a rubber spatula, press mixture through a fine-mesh sieve into a medium bowl. Discard solids and set sauce aside. In a small bowl, whisk together 3/4 cup sugar and cornstarch.
2) In a large bowl, using an electric mixer, beat cream of tartar, egg whites, and pinch of salt on high until foamy. Reduce speed to low and add sugar mixture in 3 additions, beating on high 30 seconds after each addition. Scrape down bowl and beat on high until stiff peaks form, 3 to 4 minutes.
3) Add 2 tablespoons raspberry sauce to meringue, but do not stir. With rubber spatula, mound meringue (it will ripple as you scoop) onto prepared parchment on sheet, using circle as a guide.
4) Bake meringue until crisp and dry on outside, about 1 hour 50 minutes. Turn off heat and let meringue dry in oven, 1 hour. Remove from oven and let cool completely on sheet on a wire rack. To serve, gently peel meringue from parchment and transfer to a platter. Top with whipped cream and remaining raspberry sauce and raspberries.
For miniature versions, drop the meringue in 2-inch mounds onto two parchment-lined baking sheets; bake 1 hour. Turn off heat and let meringues dry in oven, 30 minutes. Change it up: Swap 2 cups blackberries for the raspberries.
Posted on Mon, August 27, 2012
by Ms. Dolphina