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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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Chop-Chop Salad

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Chop-Chop Salad by Mimi Kirk

 

This delicious Chop-Chop Salad recipe from my personal role-model, the gorgeous Raw Food Chef, Mimi Kirk (click on her name for an amazing video), is the perfect crisp, refreshing meal for a Summer evening.  The tangy dressing is absolutely phenomenal- rich and creamy with a zippy zest I just love.  In fact, I find the dressing so tasty I also like to let it shine on it's own as a delectable sauce over a beautiful plate of yellow squash spaghetti (I prefer yellow squash over zucchini for my raw vegan version of spaghetti).

Please enjoy this tantalizing recipe!  


Ingredients:  

(Feel free to substitute in the vegetables you have on hand or whatever is in season)

  • 1/2 yellow squash
  • 1/2 zucchini
  • 4 stalks asparagus
  • 1 cup broccoli
  • 7 string beans
  • 1/2 parsnip
  • 1-2 small carrot
  • 1 cup red cabbage
  • 1/2 turnip
  • 1/4 fennel bulb
  • Fresh whole herbs such as mint, tarragon, sorrel, and dill for garnish

Dressing

  • ½ cup extra-virgin olive oil
  • ½  cup tahini
  • ¼  bunch of fresh parsley
  • ¼  cup apple cider vinegar
  • 1/3  cup cashews
  • 3–4 tablespoons lemon juice
  • 2 cloves garlic
  • ¼ cup coconut aminos or gluten free tamari
  • Himalayan salt to taste
  • Freshly milled pepper
  • 2–3 tablespoons maple syrup or sweetener of choice
  • 1 tablespoon or less water, added slowly while blending if thinning is necessary

Method

  1. Chop all vegetables into small, even pieces. (Feel free to substitute in the vegetables you have on hand or whatever is in season.)
  2. Add dressing ingredients to a blender & blend until smooth.
  3. Place all salad ingredients into a large bowl and add desired amount of dressing. (I used it all, it depends on the amount/size of your veg)
  4. For beautiful plating, use a ring mold or, an empty 8 oz. can with top and bottom removed. Pack the salad into the ring, pressing down firmly. Slowly lift up the can while pushing the salad down with a spoon, leaving a cylindrical stack of salad in the middle of the plate. Garnish with a sprig of dill, tarragon or mint. 
  5. Best served chilled.

Check out Mimi's two beautiful cookbooks at her website YoungOnRawFood. 

 

How is your Summer going?

 

Lots of love,

 xoxo

Juliane

 

You may also enjoy:  Dearest Pasta Alfredo, It's been way too long…

 

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Fettucini with Toasted Walnuts, Parsley & Parmigiano Reggiano

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Fettuccini with Toasted Walnuts, Parsley & Parmigiano Reggiano 

Fettuccini with Toasted Walnuts, Parsley & Parmigiano Reggiano is one of my favorite go-to dinners when I'm short on time and in need of wholesome nutrition.  

Essentially a deconstructed pesto, this satisfying meal is packed with antioxidant rich whole wheat pasta, fresh Italian parsley, a punch of garlic and the delicious, bacony crunch of toasted walnuts all topped with authentic Parmigiano Reggiano.

Total perfection in every bite!

*As always, using the highest quality ingredients possible is key.  Those few extra dollars spent stocking your kitchen with the freshest, organic ingredients available will train your taste buds away from low quality convenience foods which are usually quite pricey in comparison.

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Fettuccini with Toasted Walnuts, Parsley & Parmigiano Reggiano


Fettuccini with Toasted Walnuts, Parsley & Parmigiano Reggiano

Ingredients:

  • 12 oz high quality Italian whole wheat fettuccini (whole wheat pasta can be delicious- my two favorites: Bionaturae & Delallo) Update* If you're gluten free, use Quinoa fettuccini– my new Fav!
  • 1/4 cup best quality extra virgin olive oil Update* I would now use just a tablespoon of olive oil- even more likely I'd sub coconut oil which has amazing health and beuty benefits including balancing the thyroid. 
  • 2/3 cup + a bit extra reserved for garnishing, organic walnuts, coarsley chopped & toasted (I toast mine on a piece of tin foil in my toaster oven til fragrant & browned) Update* Tho toasted nuts are delish, I've since learned it turns their fats into harmful fats:-( However, my new recommendation, sprouted, rehydrated walnuts are even MORE delish- and even healthier than the raw version!
  • 5 cloves garlic
  • 1/2 cup low-sodium chicken or vegetable stock
  • 1/2 cup chopped flat leaf Italian parsley + extra reserved for garnishing
  • 3/4 cup freshly grated Parmigiano Reggiano (Update* my home-made recipe for vegan Parmigiano Reggiano coming soon! Meantime, substitute vegan parmigiano)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper

Method

  1. Prepare pasta al dente or according to package directions and drain into a colander. Set aside.
  2. Heat the olive oil in the pasta pot over low heat. Add the garlic and stir just til softened & fragrant- 2-3 minutes. 
  3. Return pasta to the pot.  Add the broth, walnuts, chopped parsley and sea salt and pepper. Toss everything together to combine then cook over low heat for 1 to 2 minutes. 
  4. Add the grated Parmigano and toss once more. 
  5. Serve immediately in pasta bowls, garnishing the tops of each with the remaining reserved toasted walnuts and chopped parsley.

Update* If you practice proper Food Combining as I do now, substitute a plant based pasta such as kelp noodles, spiralized yellow squash or Shiratake Noodles so you're not combining a protein (nuts) and a carb (pasta) which is very difficult to digest.

Enjoy!

Recipe  Tested & Approved from Ellie Krieger