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:
Cut everything into pieces then feed into your juicer.
Top with a bit of fresh, raw coconut water, gently stir to incorporate.
Enjoy that amazing Green Drink buzz that lasts for hours and hours!
https://stylenectar.com/wp-content/uploads/2025/09/stylenectar.png00Juliane Porterhttps://stylenectar.com/wp-content/uploads/2025/09/stylenectar.pngJuliane Porter2015-02-10 15:03:502025-12-06 14:59:39Dreamy Cold Pressed Green Juice Recipe
Nobody loves a creamy, delicious smoothie better than I do. So when Williams-Sonoma invited me to help kick off their upcoming "Smoothie Week" with a couple of my favorite "Not Your Everyday Smoothies", I was super excited!
Last week I shared the delectable Chocolate Covered Matcha Smoothie. This week, I thought I'd jazz things up with a wonderfully colorful concoction we can all wiz up in our with whatever favorite fruits & greens we happen to have on hand.
Fresh smoothies are simple to make and incredible for our body, mind and spirit. I make them daily because they're absolutely delicious, alive and radiant… and they make me feel the same way! We all know how important it is to eat the rainbow daily and this delicious Eat the Rainbow Smoothie is a lip-smackingly yummy way to do just that.
So grab your favorite juicy berries, sweet bananas and bright colorful mangos & pineapples galore! (Feel free to choose frozen fruits. They're frozen at the peak of ripeness and, ironically, are often more nutritionally rich than fresh produce which is picked prior to fully ripening, followed by weeks of transport, store display, and time in our homes before ever being eaten) Add a handful of powerful, chlorophyll and mineral rich greens to tuck inside all that flavorful goodness… and you're ready to get blending. Simply layer it up in whatever manner you'd like. Optionally, top it with your favorite berries or superfood treats such as dried mulberries an goji's as I've done here… or keep it simple and leave it as is. Voila, you've got a perfectly luscious fireside treat for bundling up with in your favorite chair, all yours to devour 🙂
Recipe for Eat the Rainbow Smoothie (Serves 2)
Ingredients
4-6 frozen super ripe bananas
1 cup frozen or fresh berries (pick your fav!)
1 cup frozen or fresh mango or pineapple (or whatever you have on hand)
2 handfuls of greens such as spinach, romain, chard, parsley
1/2 a fresh lemon (optional)
dates, raw honey, stevia or your fav sweetener to taste
optional: additional fresh berries &/or superfood toppings such as mulberries and goji berries
Method
Blend the bananas and sweetener to taste in your Vitamix or other high speed blender til smooth and creamy.
Dump 1/3 the mixture into the bottom of your 2 favorite smoothie containers. Dump the other 2/3 into a bowl & set aside.
Add greens & optional lemon to the Vitamix along with 1/3 of the leftover blended bananas. Blend til creamy, taste to adjust sweetness as desired, and divide amongst your 2 smoothie containers.
Add berries to blender and 1/2 the remaining blended bananas. Blend and dump atop the first two layers in your containers.
Add your mango or pineapple and last portion of blended banana to the Vitamix. Blend and add to your smoothies.
Top with your favorite fresh berries &/or superfoods such as mulberries & goji. Or just leave it plain which is super yummy too!
Tired of shelling out big bucks for wheat grass & dandelion greens? Join our Spring Garden tour featuring organic Wild Edibles, the most delicious nourishing food Mother Nature has to offer. It's almost too easy! And SO fun!
Question of the Day:
Do you prefer blending or juicing?
Which greens are you incorporating into your green drinks these days?
All Love,
Juliane
Thank you for watching 🙂
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https://stylenectar.com/wp-content/uploads/2025/09/stylenectar.png00Juliane Porterhttps://stylenectar.com/wp-content/uploads/2025/09/stylenectar.pngJuliane Porter2014-05-28 15:54:422014-05-28 15:54:42Spring Garden Tour Featuring Wild Edibles
Raw Vegan Taco Salad with Ultra Creamy Hemp Dressing
Raw Vegan Taco Salad is totally to-LIVE-for! This gorgeous and delicious meal is a veritable cocktail of superfood power. Featuring the most amazing Tex-Mex Taco Meat (just like the real thing but better!) creamy avocado, zesty onion and bright, vibrant veggies atop cool, crisp, mineral-rich greens and an Ultra Creamy Hemp Seed Dressing drizzled all over top…
Oh my goodness! You've never had salad like this.
Raw Vegan Taco Salad bursting with vitamins, minerals, enzymes and flavor.
With freshness this big and flavors so bold it's no wonder the plant based living foods featured in Raw Vegan Taco Salad have such amazing healing powers on our bodies inside and out.
Beauty food never tasted SO good 🙂
This Vegan Taco Meat is incredible – my friends couldn't believe it wasn't real meat! And despite it's robust, knock-out flavor, it's a snap to make. No messy meat wrappers, spattery sauteeing or greasy pans to wash up after. This fresh and spicy Taco Meat takes all of 5 minutes to prepare and is impossible to resist nibbling on right out of the prep bowl. You'll want to make at least a double batch as it's fabulous in wraps, stuffed potatoes, tacos and lots more. It stays fresh for several days in the fridge – though never lasts that long.
This Vegan Taco Meat is impossible to resist eating right out of the prep bowl.
My Vegan Taco Meat recipe has the option to use either pecansor walnuts and it's fantastic either way. Both raw pecans and walnuts are brimming with healthy fats, protein, fiber, manganese, copper, enzymes and so much more I will bore you if I go on. However, let's just say your heart, skin, muscles, brain, hair and mood will all say thank you :)
Ultra Rich-n-Creamy Hemp Salad Dressing
Ultra Creamy Hemp Dressing is so heavenly we forget all about those commercial preservative, chemical and fat-laden dressings of the past. This one's winning on every level hands down: Flavor – check. Nutrition – check. Creamy Richness – check. Beautifying – check. I quadruple the recipe cause it's amazing as a veggie dip, on sandwiches, crackers – everything! You'll be licking the vitamix clean it's so yummy. Not only that, hemp seed has such a tremendous nutritional profile it deserves it's own blog post. Hemp is full of omega-3's, all 10 essential amino acids, 11 grams of protein (per 3 Tbsp), phytonutrients and anti-aging antioxidants. Hemp also provides a rich array of minerals including zinc, calcium, phosphorous, magnesium and iron (25% of daily iron per 3 Tbsp serving!). The stuff is incredible! Now that's a powerhouse of a salad dressing :)
Raw Vegan Tex-Mex Salad with Pecan Taco Meat & Ultra Creamy Hemp Salad Dressing
Great health meets great taste with this party on a plate. Every forkful bursts with Tex-Mex flavor and rich indulgence…
Eating the rainbow is so very delicious and easy with Raw Vegan Taco Salad!
Fresh, enzyme rich, plant based, living foods build strong bodies, supple complexions, smooth shiny hair, and happy minds!
As always, this beautiful meal is not only delicious and simple to prepare, it's easy on the wallet and fantastic for creating a healthy body, mind and spirit. With dishes like these it's easy to be ready for the beach all year round without ever abandoning our tastebuds 🙂 Raw Vegan Taco Salad is a grand slam winner!
Without further ado, the delish and oh so simple recipe!
1 cup pecans or walnuts (preferably soaked overnight)
1/2 Tbsp. cumin
1/2 Tbsp. coriander
1 tsp. chili powder
pinch of cayenne
1/2 tsp. (or more) garlic powder to taste
1 Tbs coconut aminos (or nama shoyu)
4 scallions (or chives) finely chopped
Method
Pulse the nuts in a food processor until chunky.
Pour ground nuts into a mixing bowl. Add the spices and mix until thoroughly combined.
Stir in the coconut aminos and scallions until well integrated.
Creamy Hemp Seed Dressing
Ingredients
1/2 cup hemp seeds
1/2 cup filtered water
1 teaspoon onion powder
2 small cloves garlic
2 Tbsp fresh lemon juice
1 Tbsp extra virgin olive oil
2 Tbsp nutritional yeast
3/4 tsp course sea salt – or to taste
fresh cracked pepper – just a smidge
optional: fresh chopped chives as garnish on top
Method
Add everything (except optional chive garnish) to your vitamix and blend until smooth and creamy, scraping down the sides of the blender a few times as you go.
Note: Turn this into a delish Ranch Dressing by adding in a bit of rosemary, dill, oregano, parsely & paprika!
Taco Salad Base and Assembly
Ingredients
2 hearts of romaine, chopped or generous servings of mixed salad greens
Red bell pepper, chopped
Tomato, chopped
Cucumber, chopped
Red onion, diced
1 large avocado, sliced
Cilantro torn across top (optional)
Vegan Tex-Mex Taco Meat
Ultra Creamy Hemp Seed Dressing
Method
Add salad greens as the base to each of two large bowls.
Chop veggies into similar size pieces for textural continuity and arrange over top.
The minute I received my November edition of Bon Appetit, I knew I had to try several of the tempting Thanksgiving side dishes inside… including this delicious Kale and Brussels Sprout Salad. Bright and crisp, this shredded poupouri of greens enveloped in nutty Pecorino and a tangy mustard vinaigrette is the perfect, fresh accompaniment to rich Thanksgiving fare. A sprinkling of toasted, chopped almonds adds a bacony crunch to round out the flavors. We gobbled it up alongside roast chicken and Cranberry Hot Pepper Jelly, putting us right into the spirit of the holidays!
Recipe for Kale & Brussels Sprout Salad (Serves 10)
Ingredients
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, finely grated
1/4 teaspoon kosher salt plus more for seasoning
Freshly ground black pepper
2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced
12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
1/2 cup extra-virgin olive oil, divided
1/3 cup almonds, toasted & coarsely chopped (Don't toast for Raw Vegan)
1 cup finely grated Pecorino (For Raw Vegan sub this amaze 'Parmigian Cheese'
Method
Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEAD Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.
Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds. Enjoy!
Shredded Kale & Brussels Sprout Salad ~ Tested & Approved!
https://stylenectar.com/wp-content/uploads/2025/09/stylenectar.png00Juliane Porterhttps://stylenectar.com/wp-content/uploads/2025/09/stylenectar.pngJuliane Porter2011-11-13 12:44:322025-12-06 15:03:45Shredded Kale & Brussels Sprout Salad
