Haven’t been juicing as much as I wanted to the past little while or I just keep using the recipes I’ve already come up with but here is a new one for today.
When I do make juice I drink it in the morning on an empty stomach-this way my body gets a good vitamin/antioxidant rush first thing and I don’t have to worry so much throughout the day that I’m not getting enough greens or veggies in general. When I’ve finished my glass I usually wait 15 min so that all the good stuff can absorb before I have my breakfast.
This recipe yields approx. 500ml or 2 cups. (with foam-which I don’t particularly like but I don’t want to waste it so I just suck it up and drink it).
(L) 1/4 of a small/med. lemon (peeled)
(H) 1 baby bok choy bundle
(H) 2 med. carrots (peeled)
(H) 1 large granny smith apple (cored and cut into chunks)
(H) 1 large swiss chard stem and leaf (aka beet top)
(H) 3 small kale leaves
(H) 2 large celery sticks
(H) 25-30 fresh mint leaves (with stems-you can do without but it’s less work to leave them on the stem)
The taste starts out sourish and then moves on to sweet…ish-not too sweet just enough.
I’m even adding a picture of all the healthy stuff I put into my juice-minus the granny smith apple-I had already cut it in chunks and didn’t want to ruin the greenery look.
As you can see there are quite a few green veggies/herbs in this recipe. My goal is to soon create a green drink that is minimal in sugar but still tastes amazing-it will be challenging but I am going to be doing a detox in April and it requires that I do a three day juice fast. If I have to drink juice for three days straight without any sugary fruits or veggies I’m gonna have to get super creative. Stay tuned.
I will…hopefully soon…figure out how to categorize my recipes. I would like to share with you a very yummy raw, breakfast cereal that I love to indulge in.
1 banana (slightly green is how I like them-mushed with a fork)
10 raw almonds (or however many you would like)
10-15 raw cashews (again, however many you would prefer)
small handfull raw sunflower seeds
small handfull raw pumpkin seeds
1/4 cup unsweetened coconut flakes
1 tbsp black chia seeds (or white if you prefer)
1-2 tbsp coconut sugar (more or less for sweetness desired, you can totally omit the sugar because the banana is sugary enough but I like the added goodness in coconut sugar)
1/4 cup raw cocoa nibs (I sometimes do less because cocoa nibs can be a bit pricey)
1/4 cup almond milk
1/4 cup almond pulp (it can be omitted, just add more raw almonds to your cereal-I happened to have pulp left over from the almond milk I made the other day so I decided to add it)
*you can even add some soaked oat groats to the mix and make it more oatmeally. (the night before soak about 1/2-3/4 cup oat groats or steel cut oats in the same amount of water, preferably filtered water, and then in the morning drain the water and then add the rest of the ingredients.
Stir it all together and enjoy.
You can omit whatever you like, if you don’t happen to have all of the ingredients in the list. I forgot to add the pumpkin and sunflower seeds this morning. You don’t even need the almond milk but it is a nice addition, makes it feel more cereally.
I had the most enjoyable walk in the rain yesterday. It was just starting to get dark and the kids and I were walking home from an outing in town. It was raining, both kids were asleep in the stroller and I had two boots filled with water, soaking wet socks, and I had been on my feet for about 4 hours. To top it off I was carrying a massive umbrella and had a Tinkerbell backpack on my back, covered by a reflective construction vest. And yet I felt so much peace and I was welling up with thankfulness. So many times we complain about the rain or about our circumstances, but if we just stop and really think about the blessings we have in our lives, everything else seems so insignificant. I love the rain, and it’s a good thing too, I happen to live in a place where it rains about 9-10 months out of the year.
But here it is without further delay
The “Hinty Minty”
This recipe yields approx. 400ml (almost 2 cups)
(L) 25 blueberries
(L) 1/4 of a lemon (peeled)
(H) 2 med carrots (peeled)
(H) 3/4 of a large granny smith apple (I used the left overs of an apple my son got a hold of)
(H) 1 baby bok choy bundle
(H) 2 long celery sticks
(H) 3 very small kale leaves
(H) 15 fresh mint leaves (with stems)
If you’re like me and you don’t want to waste the foam, you’ll notice a very sweet and then salty aftertaste. After the foam the juice is lightly sweet with a very subtle minty taste. I love mint, so refreshing.
I have been working on another salad dressing but it needs a bit more tweaking before I share it with you. It’s going to be good.
I’ve been experimenting with beets in my juices. I had yet to find a concoction that didn’t taste like dirt, as beets do tend to have that dirt-y taste, until this morning. The good stuff in beets is a powerful blood cleanser so of course I want to add it to my juice. A word of CAUTION, if you are not one who regularly consumes beets, start off with a very little amount (1/4 to 1/2 a beet per serving), otherwise it might leave you feeling nauseous. If you have a compromised kidney or liver please consult a physician before consuming beet juice (you can read more here). Straight beet juice can harm you, always combine it with something else.
This delicious recipe yields approx. 400ml (almost 2 cups)
(L) 1/4 of a med. lemon (peeled)
(H) 1 beet (peeled and cut into 1/8ths or 1/4′s)
(H) 2 med. carrots (peeled and ends chopped off)
(H) 1 large granny smith apple (cored)
(H) 2 long celery sticks
(H) 15-20 mint leaves
So I think I’m going to start adding non juice recipes to this blog-super healthy ones of course, super healthy and super YUM. My body was crying out for salad so of course I had to create a super awesome dressing to go along with it. CAUTION! This is loaded with garlic-not crazy amounts but it is on the verge of spicy so make sure the person you’re planning on kissing is also consuming the dressing, or has no sense of taste or smell. If by chance you are trying to scare someone away then eat up. The more garlic the better I say.
I used a food processor to create a nice consistency but you don’t need to, I’m sure a blender would work too or just cut the garlic super small and mix really fast and well.
-4 fat cloves of garlic (peeled)
-1/4 tsp sea salt
-1/4 tsp ground black pepper
-1 tsp dried basil
-2 tbsp coconut sugar
-juice of 1/2 a med. lemon
-1 tbsp apple cidar vinegar
-1/2 cup extra virgin olive oil
1) place garlic, salt, pepper, basil, and coconut sugar in the food processor. Blend until the blades aren’t chopping the garlic any more
2) add lemon juice and apple cidar vinegar. Blend
3) slowly poor olive oil into processor while blending.
4) pour dressing into a container of some sort and store dressing in fridge until ready to pour on your salad
*make sure you stir your dressing just before pouring it on your salad as the coconut sugar does like to sink to the bottom
And if you would like to recreate the delicious salad that I made for lunch today here is what you’ll need:
1/2-1 cup spinach leaves
1 med sized vine ripened tomato (chopped)
1/4 of a long english cucumber (chopped)
1/4 cup home grown sprouts (you can use sprouts from the store or you can sprout your own, I used Mumm’s sprouting seeds-clover, alfalfa, radish, canola(non-GMO))
2tbsp ish raw pumpkin seeds
2tbsp ish raw sunflower seeds
My son also shared in my salad, he didn’t even mind the garlic.
I think it’s been a while since I last posted a new juice; it’s been a while since I made some juice at all, three days is too long to go without creating a masterpiece.
I’m thinking kale is a little on the salty side, taste wise anyways. I had a hankering for a V9 but I wanted to save my tomato for my salad at lunch time. But it turns out that the juice I made tastes alot like my V9 creation only with a hint of sweet. Very strange that it tastes like a V9 because I left out the carrot and the tomato that would usually go into one.
This recipe yielded approx. 400ml
(L) 1/4 of a lemon (peeled and take out the seeds)
(L) small handful of fresh blueberries (about 25)
(H) 4 small kale leaves and stems
(H) 5 small celery sticks
(H) 1 large granny smith apple
(H) 7 swiss chard stems (beet stems)
You taste at first a big burst of sweet but it quickly gets salty. Very pleasant and it killed my salt craving. Strange but true.
My goodness, what is with all this sickness? My poor little family, more so my poor husband, have been hit by this silly flu virus. Me being one for getting rid of sickness naturally I have been toughing it out with Oil of Oregano, lots of sleep-as much as you can get with two wee ones running around, lots of water, and juice of course; it seems to be fighting off the worst of the virus. I am so very thankful that the kids have only had a small cough, how they managed to avoid the symptoms my hubby and I have endured is a miracle in itself.
Being locked inside for the past week has been a bit of a bummer but mostly it has been a blessing. A blessing you say-yes I do. We are always rush rush rush as if life were a big emergency. No wonder we’re sick and tired all the time, we never take the time to stop and take little “thank you” breaks. haha What in the world is a “thank you” break? I was on a brief outing to the compost bin in the back yard and on my way I had to stop to watch the teeny tiny fuzzy birds chattering in their tree. And then I had a “thank you” moment. Thank you God for making such beautiful creatures, so simple and yet so complex all at the same time. Just talking away cute as can be. I could have rushed to empty my bin but then I would have missed out on one of life’s many pleasures.
I am in the middle of reading a great book called “1000 gifts”, the author writes about her quest to write down 1000 things that she is thankful for. When you live in a world so fast paced, so full of grumbling and complaining, so full of ungratefulness you lose track of what is important, of what brings true joy. When you’re thankful it really puts everything else into perspective.
I had the oddest craving for a V9 (Juice concoction #1) the other morning and so of course I had to make one.
The ingredients in this recipe may be a little odd but all in all it turned out pretty good. There is a slight orange bell pepper taste so if you despise orange peppers this may not be a good juice for you to try but then again you could just suck it up like I did with the Brussels sprouts just because orange peppers are pretty good for you -considering one serving contains about 750% of your daily intake for vitamin C, 70% for vitamin A, 10% for vitamin B6, 5% vitamin K and B1, 6% for iron and 2% calcium. I think we should just suck it up. This does not include the vitamin and mineral amounts in each of the other super healthy ingredients. The list would be very long indeed.
This recipe yields
(L) 2 Large Naval Oranges (peeled)
(L) 1/4 of a med lemon (peeled)
(L) 1 Large Orange bell pepper (take out stem and seeds)
(H) 1 Large Kale leaf
(H)1 Large Swiss Chard leaf and stem
(H) 1 Large Carrot (peeled)
Wow! I made this juicy concoction before heading off to work on Saturday and my immediate response on the first sip was “Wow!” This experiment turned out pretty good I must say. And hopefully you share my tastebuds cause I think you’re really gonna like this one. You cannot taste the swiss chard-so if you really like the taste of raw swiss chard you can just up the dosage in the recipe.
“Amazing” yields appox. 400ml, so almost 2 cups.
(L) Small handful blue berries
(L) 1/8th of a med. lemon
(H) 1 Large Granny Smith apple
(H) 2 Large Swiss Chard leaves and stems
(H) 2 med Carrots
I am drinking my Juice Swisster as I am blogging. It’s quite refreshing and very swiss tasting. Swiss chard that is. Apparantly swiss chard contains at least 13 different polyphenol antioxidants and is a great blood sugar regulator. And so of course I have to add it to my juice.
This recipe yields a little more than 2 cups or >500ml
(L) 1/2 med. Lemon (peeled)
(H) 1 Large Granny Smith Apple (cored and chopped)- the big pieces weren’t fitting through the chute
(H) 2 med. Carrots (peeled and stem ends chopped off)
(H) 2 Celery sticks
(H) 2 Large Swiss Chard leaves with stem (I put the stem ends in first)
(H) 1/8 of a Big Bunch of Parsley
(H) 1/4 of an English Cucumber
Taste notes: You can really taste the swiss chard, I was thinking about reducing it to 1 swiss chard leaf but now that I’ve been sipping my juice for a while it has grown on me so I will keep it at 2 leaves. The apple and the lemon give it a very nice taste.