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Juicafe Juices

So my Walking Buddy introduced me to Juicafe this winter. I've been past about a million times and it's always been one of those "I must try that one day" places but I'd never got round to it before.

I love it now and have been quite a few times. I am slowly working my way through the juices (because most of them seem to be Zero Pro Points) and I think I have found a favorite! A surprisingly yummy blend of apples, carrots, ginger, and lime. It's bright orange, fresh and zingy. I like a lot of ginger in it.

They make the juice right there in front of you at the counter. It only takes moments, and it's actually quite fun watching them pop fruit and veg in the machines and watch the juice come out. They do so much more than juice, it's worth mentioning; coffee, tea, hot chocolate, smoothies, milkshakes, and food too.

So this has become part of my Weight Watchers & FitBit routine now (yes there it is, that bright green thing on my wrist, I'm still wearing it). I'm supporting local business, enjoying the company of my friends, having a tasty 0pp drink, adding to my "5-a-day", and it's all good!

Check out the web site and if you're ever in Lancaster pop in!

(Don't judge the juice by my lack of sleep, make up, or air brush skills... I don't bother with make-up for walks, hee hee!)



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I need a bit of comfort food at this time of year. I really love this recipe from The Hairy Bikers:  Liver and bacon with onions and gravy  and freely admit that I have whipped this from the BBC Food website. I follow the recipe (but sometimes chuck some mushrooms in too) and split it four ways at 11 pro points per serving. It's a classic, and even my 6 year old likes liver cooked like this - the 4 & 2 year olds need a little extra ketchup to convince them. The Hairy Bikers’ traditional liver and bacon makes a simple supper packed full of flavour and bursting with vitamins and minerals Ingredients 450g/1lb lambs’  liver , sliced and fully thawed if frozen 25g/1oz  butter 2 tbsp  sunflower oil 4 tbsp  plain flour 1  onion , halved lengthways and sliced 125g/4½oz rindless streaky  bacon  rashers, each cut into 4–5 pieces 1  beef stock  cube 500ml/18fl oz  jus t-boiled water 1–2 tsp tomato  ketchup salt and freshly ground  black pepper Preparation method Rinse the liver in a cola