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Dreamy Cold Pressed Green Juice Recipe

 

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Why, Hello!  What great timing you have – I've just finished making you an incredibly Dreamy, Fresh Pressed Green Juice!  Mornings are a sunny celebration of high vibe goodness when accompanied by this jar of cleansing, detoxifying deliciousness.  Don't forget to switch up your greens regularly.

Wishing you a beautiful day filled with happiness, joy & laughter 🙂

 

Recipe for Dreamy Cold Pressed Green Juice

Ingredients:

  • bunch of flat leaf parsley
  • large handful of fresh mint
  • kale stems (I save the stems from my kale salads for juicing. Of course you may use the leaves as well if you wish)
  • 6 stalks celery
  • 2 apples
  • 2 lemons
  • 1 or 2" piece fresh ginger root
  • fresh, raw coconut water

Method:

  1. Cut everything into pieces then feed into your juicer.  
  2. Top with a bit of fresh, raw coconut water, gently stir to incorporate.
  3. Enjoy that amazing Green Drink buzz that lasts for hours and hours!

 

All Love,

Juliane

 

Have you ever done a juice cleanse?

 Be sure to follow me on Facebook, Pinterest, Instagram, Twitter & YouTube to stay current on all things SN!  

 

Thank you for visiting 🙂 

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ultimate rustic caramel apples w chocolate ganache


+ a simple no-fuss way to serve them at parties!

 

raw vegan caramel apples

Oh. my. goodness.  These Rustic Raw Vegan Caramel Apples might be my favorite thing I’ve ever eaten to date… WOW!  Like you’ve got to make these asap.  So simple.  So incredibly delicious.  MMMMMMmmmmmmm.

Let’s just say I’ve ALWAYS had a thing for caramel… and this raw vegan version is way yummier!  Smear it all over a crisp apple, roll it in your favorite toppings and then drizzle chocolate ganache all over – the ULTIMATE!

Forget that these are healthy, they taste BETTER than anything you’ve ever had.  Forget that they’re filled with amazing nutrition and life force that is going to make you feel and look phenomenal, cause the pure utter enjoyment in every bite is enough on its own.  Crisp, juicy apple wrapped in thick, gooey caramel, with a light crunch of chopped walnuts and dark, dark chocolate ganache.  Again, I’ve gotta call this treat food fit for the Gods.

And a treat…

Perfect for Autumn, for kiddos, and wonderful for entertaining too!  These Rustic Caramel Apples slice right up with ease for display on your favorite platter.  Trust, they won’t last long!

mind-blowing raw vegan caramel apples w chocolate ganache 

 

I almost skipped over how unbelievable these Ultimate Rustic Caramel Apples are for our bodies, minds and spirit… because they’re so darn delicious I don’t want anyone to be turned off thinking, if they’re so healthy how can they taste so great?  However, here’s the thing…

Amazing flavor, ultimate health, pure joy and our highest potential beauty & vitality need not be mutually exclusive!

These Caramel Apples are enzymatically alive, containing all the power of life force, and they also happen to be incredible immune boosters thanks to the raw coconut nectar and oil.  Coconut nectar is low glycemic (with a GI of 35), gluten free, dairy free, non- GMO, vegan, contains 17 amino acids, minerals, B-vitamins, vitamin C and has a nearly neutral pH. Unprocessed coconut products such as the coconut nectar and oil used in this recipe are brimming with health and immune boosting power including :(1) (2) 

  • Heart Health:  the healthy short chain and medium chain fatty acids along with large amount of lauric acid protect against heart disease.
  • Reduction of Sweet Cravings:  insulin secretion & utilization of blood glucose is improved while the healthy fat in coconut slows down any rise in blood sugar helping to reduce hypoglycemic cravings.
  • Improved Digestion: Absorption of nutrients including vitamins, minerals and amino acids is supported while many symptoms and inflammatory conditions associated with digestive and bowel disorders are improved.
  • Quick Energy Boost:  Coconut is utilized by the body to actually produce energy rather than to store it as body fat.
  • Promotes Healthy Thyroid Function: and helps to relieve symptoms of chronic fatigue.
  • Immune Booster:  coconut is Hypoallergenic and contains Antibacterial, Antiviral, Antifungal & Anti-parasitic healing properties.

1) http://www.coconutresearchcenter.org

2) http://www.westonaprice.org/health-topics/a-new-look-at-coconut-oil/

Please enjoy these beautiful and delicious, high vibration Rustic Raw Vegan Caramel Apples with the freshest most amazing flavor that also feeds our highest potential health, beauty and vitality! 

RECIPE for RAW VEGAN RUSTIC CARAMEL APPLES w CHOCOLATE GANACHE (Makes 4-6 apples)

INGREDIENTS

  • 4-6 clean, medium sized apples, stems removed
  • 4-6 clean sticks from your yard (or use popsicle sticks) for handles
  • 3/4 of a cup finely chopped walnuts (preferably sprouted & dehydrated- plus they taste SO much better this way!), coconut or your fav other toppings

Raw Vegan Caramel

  • 1/2 cup liquified extra virgin coconut oil (to liquify: set a glass bowl over a small pot of boiling water, add coconut oil & stir til melted) Alternatively, you may sub equivalent dates or date paste which does make for easier adherance onto apple – I just love the taste of the coconut oil- tho both are super yum!
  • 1/2 cup raw nut butter (such as almond, cashew, sunflower or pepita butter)
  • 1/2 cup raw, organic coconut nectar
  • 4 pitted dates
  • 1/4 tsp vanilla powder
  • 1/4 tsp himalayan salt

Raw Vegan Chocolate Ganache

  • 1/2 cup extra virgin coconut oil liquified
  • 1/2 cup cacao or carob
  • 1/2 cup nut butter
  • 1/4 tsp ceylon cinnamon
  • 1/4 tsp himalayn salt
  • a few drops of stevia to taste 

METHOD

  1. To insert the apple “handles” with ease, first make a slit about 1/3 the way down in the top middle of each apple with a sharp knife, then insert the sticks. Find a small platter and place a sheet of parchment or wax paper on it. You will be placing your apples on this during preparatin to catch excess caramel and chocolate. Place apples in the freezer for 10 minutes as this makes it easy for the caramel to adhere.
  2. Blend together the caramel ingredients til smooth & creamy. Set in freezer to cool for 5 minutes while preparing chocolate ganache. 
  3. Whisk together the chocolate ganache ingredients until smooth and creamy. The mixture should not be overly runny, so adjust the amount of nut butter as necessary, slightly thicker is best for easy application. Set aside on the counter at room temp.
  4. Remove apples from freezer and place on your platter. If any of them are unstable, slice a small piece off the bottom to stabalize. Remove caramel from freezer as well & give it a stir to loosen it up a bit.
  5. With a small metal spatula apply the caramel to each apple, placing each apple on your platter as complete. Put the platter of caramel slathered apples back into the freezer for 5 minutes to set a bit. Don’t worry if some of the caramel slides down. Just pat it back up with your finger tips. We’ll be covering these babies up with your choice of toppings in a minute and they’re RUSTIC!
  6. Remove apples from freezer once again & take this opportunity to patch any spots where you may want to add a bit more caramel. Roll in your choice of finely chopped nuts, coconut etc. Pop back in the freezer for 10 minutes.
  7. Remove the apples from the freezer. Whisk your chocolate ganache to be sure it’s well incorporated, and then drizzle it about your apples. (If you happen to have a squeeze top bottle use it for even simpler ganache application. Alternatively, place the ganache into a freezer bag, snip the TINIEST of little snips off the corner and then squeeze out the ganache using the freezer bag like a pastry bag.) Once complete, pop apples back in freezer for 5 minutes to set. Then move to fridge for permanent storage.
  8. For entertaining, slice the apples as shown and arrange on your favorite platter.

**Leftover caramel? Use it as a dipping sauce or smoothie topper! Leftover ganache? Pour into little molds (or onto a wax paper lined surface) & pop into the freezer for instant raw chocolates 🙂

 

Do you have any holiday classics you’d like to have me upgrade to a vegan or raw version? Let me know in the comments!

Follow me on Facebook, Pinterest, Instagram, Twitter & YouTube to stay current on all things SN!

All Love,

 Juliane

Thank you for visiting 🙂  

Comment, Like, Subscribe & Share! 

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Sweet & Tangy Power Green Juice & My Raw Journey

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Sweet & Tangy Power Green Juice


I've begun my Raw journey!  

Several years ago I began experimenting as a vegetarian purely out of love for animals.  One need only adore a pet of their own for that to turn into compassion for all animals.  That's what happened for me.  I became unable to hold dually in my conscience, that it's ok to eat one animal so long as I never knew it personally/it came from XYZ species, while simultaneously loving another animal as a member of my family.

I hold no judgement against meat eaters as it's woven into the fabric of our conditioning.  We're raised eating, wearing & using animal products in more ways than we probably realize.  Even despite my own internal conflicts over the issue, I've waffled back and forth between vegetarian/flexetarian over the years, rationalizing, since my husband was a carnivore, preparing a couple of meat dishes a week, though I'd use only humanely raised/organic products religiously.

Recently, however, after reading several fascinating nutrition books, I learned the amazing benefits of a raw foods vegetarian diet.  What we've been conditioned to believe our bodies require nutritionally in order to thrive is quite upside down.  A vegetarian/raw foods diet has been linked to a whole host of benefits including greater energy, radiant skin, reduced risk of disease and better digestion.  Research and real life experiences have also shown that a person can prevent a body's healthy cells from turning into malignant cancererous cells by consuming mostly a vegetarian, raw food diet of whole, organic foods!  

When I shared what I'd learned with Jim, I was thrilled when he decided he too wanted transition to a vegetarian, mostly Raw Vegan food diet.  The timing was perfect!  After just 2 weeks of phasing ourselves into this new lifestyle, we're already feeling and seeing the results.  Jim, for example, is experiencing a much higher level of performance during his boxing workouts!

Uncooking, or eating Raw involves a lot of new techniques and some new tools- though the investment is negligible compared to health related expenses down the road.  We'd already been making a delicious green smoothie daily for the past year (yes, we love it that much!) in our Vitamix, so we were off to a fab start.  My 1st two equipment investments so far on our Raw journey are my spiralizer, for making vegetable pasta, and a Juicer.  Love them both!

Originally, I'd planned to share my Raw Vegan recipe for Pasta Alfredo today, but I've received so many requests for this Power Green Juice that I decided to share it first.  Again, this is NOT the same recipe as the green smoothie I've shared previously.  Juicing is very different from blending as it immediately delivers a degree of enzymes/nutrition/benefits we'd never actually be able to consume in even one day.  Jim and I noticed after our first Power Green Juice we experienced an awesome sustained rush of energy, not unlike what follows a cup of coffee, just without the jitters and subsequent crash.

Please enjoy Sweet & Tangy Power Green Juice.  I am thrilled about it, as until now, I've never been able to drink more than a few sips of green juice, from even the best juicing companies.  Sweet & Tangy Green Drink has a wonderful tang of ginger and lemon, sweetness from apples & zip from the fennel… and there's something about that fabulous sustained energy rush… it becomes addictive!  It's already one of our daily staples.

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 Sweet & Tangy Power Green Juice

Recipe for Sweet & Tangy Power Green Juice (Serves 2)

Ingredients:

  • 2 collard or kale leaves 
  • 3 romaine lettuce leaves
  • 2 handfuls parsley, about 1/2 bunch (or use spinach)
  • 1 cucumber
  • 1/2 fennel bulb (or 1/2 of top portion, ie. the fronds/stems. I get four batches out of 1 fennel this way.)
  • 3 stalks celery
  • 2 green apples, cored
  • 1 lemon, peeled (yellow skin removed)
  • 1 lime
  • 1 1/2" piece of fresh ginger root (I like a lot of ginger, you may want to try w/ a 1" piece first)
  • A couple squirts of Stevia to sweeten if necessary

Method:

  1. Juice and enjoy!

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Sweet & Tangy Power Green Juice

You may also enjoy: Until Next Time Nantucket Part I  or Grapefruit, Avocado & Kalamata Salad

Delicious Deep Dish Apple Pie

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Delicious Deep Dish Apple Pie

Beautiful to behold. Delicious to eat!  My Deep Dish Apple Pie is a recipe you'll treasure for a lifetime.  This classic favorite is equally welcome during the winter holidays or for a summer barbecue. Impressive mounds of deliciously seasoned chunks of apple are piled high inside a tender, flaky pie crust and finished perfectly with a ball of creamy vanilla ice-cream.  Watch it dissapear before your very eyes… this tasty wonder doesn't last long!


Recipe for Deep Dish Apple Pie (Serves 10)

Ingredients

FILLING

  • 4 pounds Granny Smith apples, peeled, quartered, and cored (They're crisp & won't turn into grainy mush during baking. Don't worry, we'll sweeten them up in a few steps!)
  • 1 lemon, zested
  • 1 orange, zested
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon freshly squeezed orange juice
  • 1/2 cup sugar, plus 1 teaspoon to sprinkle on top
  • 1/4 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice

FLAKY, TENDER PIE CRUST

  • 1 egg beaten with 1 tablespoon water, for egg wash
  • 12 tablespoons (1 1/2 sticks) very cold unsalted butter
  • 3 cups all purpose flour, plus extra for rolling
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 1/3 cup very cold vegetable shortening cut into 4 pieces (measure, then refrigerate, then divide into 4 hunks because it hardens as it chills)
  • 1/4 cup very cold vodka (Yes, you read correctly! A secret to tender dough: the alcohol moistens the dough for rolling without developing the gluten then cooks out during baking imparting NO flavor! Alternatively you may substitute white vinegar.)
  • 3-4 tbsp ice water

Method

FLAKY, TENDER PIE CRUST & FILLING

  1. Dice the butter and measure the shortening and return them to the refrigerator while you prepare the flour mixture. 
  2. Place 3 cups of flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add butter and shortening and pulse 8-12 times until the butter is the size of peas. 
  3. Remove lid of processor and re-distribute dough evenly around bowl. With the lid off, sprinkle chilled vodka and ice-water over mixture. Replace the processor lid and pulse the machine until dough begins to form a ball. Dump out onto floured board and roll into a ball. Cut the dough in half and form each piece into a 4 1/2 inch disk. Wrap each in plastic wrap and refrigerate at least 30 minutes or up to 2 days (in latter case, be sure very tightly wrapped).
  4. Remove one disk of dough from refrigerator and roll out on generously floured work surface to 12-inch circle about 1/8 inch thick. Roll from center to the edge, turning & flouring dough to ensure doesn't stick to board. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes (this relaxes dough preventing slipping/shrinkage).
  5. While you prepare filling, remove 2nd disk of dough from fridge to rest on counter for 15 mintes. Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.  
  6. Roll 2nd disk of dough into another 12-inch circle, repeating method above.
  7. Remove dough-lined pie plate from fridge. Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers.  Refrigerate entire pie for 15 minutes while you preheat the oven to 400 F.
  8. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
  9. Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. 
  10. Store pie on the counter under a tea towel or in a loosely covered pie or cake dome. (Don't refrigerate as this will cause the texture of the pie crust to lose it's flaky tender quality.  Also, don't vaccuum seal it on the the counter as some air circulation is necessary to prevent trapped moisture from affecting the pie crust texture)  Enjoy!

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Delicious Deep Dish Apple Pie

Favorite Snacks Fridays

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Gorgonzola with Fuji Apples

Often, I'd rather have a snack than a meal.  Err, multiple snacks instead of a meal.  I have lots of favorite combos…

Favorite Snacks Fridays is born!  (Well…not every Friday, maybe once or twice a month.) 

Gorgonzola Blue Cheese and Sliced Fuji Apples never disappoint.  (However, the apples must be Fuji- sweet yet tangy, always crispy, never mealy).  And, aside from your choice of apples, there's a lot of wiggle room…

Sliced pears and smoked Gouda?  Amaze.  Sliced Fujis and Pecorino?  To die.  Looking to spice things up?  Add a little Dijon to your apple or pear instead of the cheese.  Tasty.

Clearly the combinations are endless.  

Jim and I browse through the mammoth cheese display at our local organic market as if we're at the library selecting books.  Fun stuff.

I'd love to hear about some of your favorite snacks.  What might they be?