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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?

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Thank you for visiting 🙂 

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Savory Raw Veggie Stuffing

 

yummier. healthier. yet looks, feels & tastes like traditional!

 

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Raw Veggie Stuffing… Swoon!

 

Savory Raw Veggie Stuffing is absolute yumminess!  A perfect hardy, cozy winter recipe.  You could fool a person into thinking it was cooked if you didn't tell!  Boasting a beautiful complexity of flavor, fresh, vibrant color and that oomph of hardy, slightly gooey texture we all love in our holiday stuffing!  This fantastic recipe is perfect for a holiday spread, or added as a savory filling to stuffed mushrooms, bell peppers or inside steamed acorn squash or pumpkin!  A yummy, healthy dish to accompany your winter suppers.

 ~ 

Recipe for Savory Raw Veggie Stuffing (4 small, yet very filling servings)

Ingredients

  • 3/4 cup walnuts or a combo of walnuts & pecans (preferably soaked & dehydrated)
  • 4-5 pitted dates
  • 1 teaspoon dried rosemary
  • 1 teaspoon onion powder
  • 1/2 teaspoon himalayan salt
  • dash of fresh ground pepper
  • few sprinkles of poultry seasoning (optional), maybe a shake of garlic (optional)
  • 1/2 large carrot chopped
  • 1 1/2 stalks celery chopped
  • 1 scallion chopped into big pieces for food processor
  • Drizzle of EVOO for finishing

Method

  1. Add walnuts through salt & pepper to a food processor and pulse several times until combined into smaller pieces.  Add the chopped carrot, celery and scallion and process til carrots and celery are incorporated as small bits like the picture.  Check seasonings.
  2. How easy is that!  Scrape into your serving bowl or onto your plates and drizzle with a wee bit of EVOO. Enjoy 🙂

 

How is your New Year going so far?  I hope fantastic.  All my best & much love to you!

XOXO

Juliane

 

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Cream of Celery Soup

 

My hubby used to be a canned, creamed soup connoisseur with Cream of Celery at the top of his favorites.  Of course, unless we've been living under a rock, we're aware that canned soups are an Mmmm Mmmm Bad choice if we're interested in amazing health, vitality & happiness 🙂  You can imagine my delight when I served this delicious Raw Vegan version and he had no idea it wasn't "cooked" or that it didn't have cream in it!  Yes, it is that good.  And SO easy!  

It would be a perfect first course for a holiday dinner, in fact I'll be serving a red bell pepper twist on it for Christmas.  Plus, as promised, I'm making an entirely Raw Vegan Christmas Dinner so stay tuned as I'll be sharing it all with you!

Without further ado…

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Warm, creamy decadence full of fresh flavor!

 

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 It doesn't geet easier than throwing all the ingredients into a Vitamix!

 

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Voila! Enzyme rich, cleansing, beautifying, living foods power!

 

Recipe for Cream of Celery Soup (serves 2)

Ingredients:

  • 2 cups chopped organic celery (it's on the dirty dozen list!)
  • 1/4 cup organic Raw Cashews
  • 1/2 avocado
  • 1 garlic clove
  • Himalayan Pink Salt to taste
  • Freshly ground black pepper to garnish
  • A splash of purified water to get it going (& it may not even be necessary!) then adjust carefully to achieve desired consistency

Method:

  1. Finely dice a bit of the celery & set aside for garnishing
  2. Add the rest of the celery thru Himalayan Salt to your high speed blender.
  3. Blend until the soup is creamy and steaming hot (to the temperature of a baby's bottle will keep it raw or to 105F)
  4. Pour into bowls and garnish with reserved diced celery & fresh ground pepper.
  5. Enjoy!

 

What are your holiday plans?

Do you have a favorite raw vegan recipe makeover?

 

Much Love

&

Happy Holidays!

Juliane

 

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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

Cozy Tuscan White Bean & Veggie Soup

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Cozy Tuscan White Bean & Veggie Soup

There's nothing better than cozying up to a bowl of steaming, healthy goodness on a chilly winter day.  My favorite Tuscan White Bean & Veggie Soup will warm your insides, leaving you well nourished and happy!  This garlicky, tomato-based bowl of hearty veggies & cannellini beans is enlivened with bright green wilted spinach and a dusting of Pecorino Romano dotted with truffle oil. A simple dish you can rely on when you want simple, healthy, comfort to warm your soul!

Recipe for Tuscan White Bean & Veggie Soup

Ingredients

  • 1 tablespoon olive oil
  • 1/2 large onion, diced  
  • 2 carrots, diced 
  • 2 stalks celery, diced,  
  • 1 small zucchini, diced  
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • sea salt
  • freshly ground black pepper
  • 4 cups low-sodium chicken broth or vegetable broth
  • 1 (14.5-ounce) can no salt added diced tomatoes
  • 1 (15 oz) can low-sodium canellini beans, drained and rinsed
  • 3 cups chopped baby spinach leaves
  • freshly grated Pecorino Romano 
  • Truffle Oil for finishing (or substitute best quality EVOO)

Method

  1. Heat the oil in a large pot over medium-high heat. Add the chopped onion, carrots, celery, zucchini, garlic, thyme, sage, sea salt and fresh cracked pepper, cook stirring occasionally until the vegetables are tender, aproximately 5 minutes.
  2. Add the broth and tomatoes with their juices and bring to a boil. Add the white beans and the spinach and cook until the spinach is wilted, about 2 more minutes.
  3. Ladel into bowls; top with freshly grated Pecorino Romano & drizzle with truffle oil.

Enjoy!

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Tuscan White Bean & Veggie Soup

Cozy Lentil Soup with Sauteed Sausages

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Cozy Lentil Soup with Sauteed Sausages

Funny, each time I sit down to write about food, I instantly think of my mom. She is my culinary inspiration after all! And her lentil soup is to die for… as are every single one of the other 15 to 20 cold weather delights she makes. Really, she's Queen of Soup! One of the best parts of a soup night growing up was the fresh bread she served alongside. Perfectly crusty, steaming fresh from the oven, a little towel over top. Smeared with butter that melted instantly under jam, it was the perfect accompaniment. Of course it didn't stop there, she'd always arrange a simple, refreshing cool bite- a medly of crunch to contrast with our steaming bowls of nourishment.

I know Mom will love this Cozy Lentil Soup with Sauteed Sausages. Your family will also!  For an easy accompaniment, set out sliced pears or apples. Feeling more ambitious? A mixed green salad with apples or pears, blue cheese and walnuts would be lovely.

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Sausages Sauteeing in Butter! Could anything smell better!?


Cozy Lentil Soup with Sauteed Sausages Recipe (Serves 4)

Ingredients

  • 10 ounces lentils 
  • 3 quarts ham, chicken or vegetable stock (I love "Better Than Bullion" added to water)
  • 1 large leek (white part only) chopped
  • 2 celery sticks chopped
  • 2 carrots chopped
  • 1 onion quartered
  • 1 whole clove (insert sharp end into an onion quarter for easy removal)
  • 1 bay leaf
  • sea salt
  • freshly ground pepper 
  • 4 high quality sausages (I love kielbasa, or use any high quality sausage you love)
  • 2 tablespoons organic butter (organic because it's CHOCK full of vitamins & minerals unlike non-organic & tastes AMAZING!)
  • 2 tablespoons flour
  • a couple of handfuls of fresh baby spinach (optional, adds a lovely burst of green freshness- I normally use it!)

Method

  1. Add the lentils and stock to a large dutch oven or stockpot and bring to a boil
  2. Add all the vegetables and seasonings through the bay leaf.  Add sea salt and freshly ground pepper to taste (be careful with the salt if your stock isn't low sodium).  Allow to simmer for 1 hour.
  3. Near the end of the cooking time, saute the sausages in 1 tablespoon of butter until browned.  Add the browned sausages to the lentils.
  4. Melt the remaining tablespoon of butter and mix with 2 tablepoons of flour until smooth.  Add flour mixture to the soup, stirring over the heat until thickened slightly.
  5. Toss in a couple of handfuls of fresh, baby spinach for a vibrant punch of color.  Allow to wilt. Check seasonings.
  6. Ladle into serving bowls and garnish with finishing salt if desired. 
  7. Enjoy!

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Cozy Lentil Soup in the making…

Do you have a favorite cold weather dish?