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This week’s guest blogger is Charlie Ayers, best known as the Executive Chef who developed Google’s trendsetting food program. His restaurant, Calafia Café & Market A Go-Go in Palo Alto, CA, epitomizes the idea that “being green” is good for the producer, consumer, environment and local community. He brings this same pioneering spirit to his work with the Chowbotics team and to Sally’s recipes, which are designed to keep people energized and at their best.

 At Chowbotics, our driving mission is to make it easy for people to access fresh, healthy, nutritious foods, while busy on the go, or while working on a late night in the project at the office to make that deadline. We cook and embrace super foods, local foods and seasonal foods in our test kitchen. But at home, sometimes we don’t have the time or energy to eat optimally. (And I don’t have a Sally in my home kitchen…yet!). In order to live my the ethos “food is my medicine,” there are a number of shortcuts that I embrace at home. Flavor cubes and raw juice may sound interesting, but they’re also easy and quick ways to sneak health and wellness into your diet. Below, I’ve included some of my favorite recipes and tips from my cookbook, Food 2.0, Secrets from the Chef Who Fed Google.

Snack on raw juice

Raw juice drinks will keep you feeling alive and pure—all the hippies in Northern California love them! If you purchase fruits and vegetables already cleaned and sliced, the prep time for these drinks will be far less than if you start with whole produce. But if you enjoy saving money, buy them in their entirety. To make things easy, use a high-quality vegetable juicer – invest in something that can stand up to lots of abuse.

Beet-Carrot-Ginger Fizz Recipe

Juice 3 peeled carrots, 1 large, peeled beet, and a 1/2 inch piece of peeled fresh ginger root. Pour over ice in a highball glass. Top off with sparkling water, stir, and sip through a straw.

Carrot-Cucumber Lemonade Recipe

Juice 1 peeled English cucumber and 3 peeled carrots. Mix with 2 tsp fresh lemon juice and chill. Drink this cold (no ice), garnished with a thin cucumber slice.

Carrot-Celery-Apple Juice Recipe

Juice 2 peeled large carrots, 2 celery ribs, and 1 cored apple. Chill. Garnish with a small rib of celery, if you’d like, and drink cold (no ice).

Carrot-Ginger-Orange Juice Recipe

Juice 4 peeled carrots, 1.5 inch piece of peeled fresh ginger root, and 2 peeled large oranges. Chill. Drink cold (no ice). Tip: this is good with vodka!

Flavor Cubes

These are a quick way to add depth and favor to your recipes. Fill ice cube trays with juice—carrot, beet, lemon, for example—or soup stock, for example. When they’re frozen, transfer the cubes to an airtight bag and store in the freezer. Toss a cube or two straight into a dish when you cook. Below are some of my favorite cubes for flavoring soups, sauces or casseroles. The cubes can be frozen for up to three months.

Garlicky Chili-Chicken Cubes Recipe

Combine 4 cups chicken stock, 2 tbsp pureed garlic, 1 tbsp dried chili flakes, 2 tbsp long grain rice, and 1/2 cup English peas (blanched fresh or thawed frozen). Bring to a boil, then simmer to cook the rice. Purée in a food processor or blender. Let cool, then add some chopped fresh mint or basil. Pulse one more time to puree the herbs (it will be a beautiful green color).

Moroccan Carrot-Harissa Cubes Recipe

Boil 8 cups carrot juice and reduce by half. Toast 2 tsp caraway seeds with 1 tsp cumin seeds until fragrant. Add 1 tbsp dried chili flakes and toast for another minute, then add 1 cup roasted eggplant puree, 1 tbsp each pureed garlic and fresh peeled ginger root, and the reduced carrot juice. Bring to a boil and season. Purée in a blender. If you want a really smooth texture, pass through a fine mesh strainer.

Mellow Miso Broth Cubes Recipe

Bring 2 cups white miso broth, 2 cups white or yellow corn pulp (mashed corn kernels),1 cup vegetable stock, and 1 cup rice milk to a boil with 2 tbsp minced pickled ginger,1 tbsp minced garlic, and 1 tsp cayenne. Reduce until thick enough to coat the back of a spoon. Purée (or not, if you enjoy the texture). Add 1 cup minced, sautéed shiitake mushrooms and 3 tbsp minced fresh chives.

Tomato-Basil Cubes Recipe

Slowly cook 2 super-fresh garlic cloves, sliced really thin, in 3 tbsp olive oil, without browning, until the garlic has melted into the oil. Carefully add 2 tbsp red wine vinegar and let mingle, then add 1 tsp sugar. After a little bubble action, cool it down with crushed tomato pulp (such as 4 or 5 good heirloom tomatoes passed through the grinder attachment of an electric stand mixer) and 2 cans organic vegetable juice. Bring to a boil. Stir in the picked leaves from a bunch of basil. Purée or leave chunky.