strawberries – StyleNectar

The Essential Ginger Berry Beet

Essential Ginger Berry Beet Juice

This one's for you, Hovermale!

The Essential Ginger Berry Beet is out of this world delish. It heads into the office with my gorgeous husband at least once a week. A juice with this dark, ruby hue is clearly loaded with antioxidants. Check out the powerhouse of bennies in this mouth watering concoction…

Beta-carotene filled, Kidney cleansing Carrots

Blood purifying Beets

Antioxidant laden Blackberries and Raspberries

Mineral and vitamin rich Green Apple

Cellulite zapping, collagen building, liver cleansing, Vitamin C filled Citrus

Metabolism accelerating Jalapeno (yes that's right)

Detoxifying Ginger Root

& Lauric Acid boasting Coconut Water

Remember the words of Mahatma Gandhi, "Chew your juice and drink your food." Digestion starts in the mouth with the enzymes in our saliva. Don't waste this liquid gold by gulping it down in two seconds flat, 'cause believe me, it's so tasty you'll be tempted 🙂

**As for proper food combining, there is more leeway mixing fruits and veg when making a fiber-free juice. That said, there are also those who advise against juicing fruits at all, due to the resulting insulin spike from the sugar in the fruit. (Note: the berries in this juice are in the acid category & extremely low in sugar.) In my experience, I've found the cleaner my body has become (after doing lots of detoxification & commiting to a detoxifying lifestyle) the more freedom I now have with fruit as pertains to food combining, my response to eating more of it, etc. If we want to be purists, we can leave out the berries and orange and take or leave the green apple as it's considered a neutral in the juicing arena (and it's still delicious this way!). Frequently, however, when we first begin juicing, we need recipes which are sweeter tasting to satisfy our taste buds. Eventually we benefit ourselves to enjoy and appreciate the juices which are lower in sugar so we don't cause sugar related health problems as a result of juicing. For all these reasons, I've included mutliple ways to make this juice in the recipe below. However you choose to make it, enjoy the fusion of micronutrients, enzymes and cleansing, beautifying, healthifying deliciousness!

All in the Family, Right to Left: Amazing Greens, Essential Ginger Berry Beet, Epic Thai Baby Coconut Smoothie & Macaccino!

My hubby comes home to a spread of fresh, cold-pressed juices & smoothies daily. Because I use a slow, masticating juicer, they retain their nutrients for 72 hours leaving them perfect the next day. Right to Left: Amazing Greens (Recipe coming soon!), Essential Ginger Berry Beet, Epic Thai Baby Coconut Smoothie & Macaccino!

Recipe for Essential Ginger Berry Beet Juice (2, 32 oz Servings)

Ingredients (all organic):

1 Lemon, peeled
1 Lime, unpeeled
1 small Orange, peeled (leave out if following a purist approach to proper food combining)
1 Green Apple
Ginger, 1" knob or to taste
Jalapeno, (SO good) small slice to taste & depending on strength of your pepper
8 carrots
1/2 medium beet (If you haven't yet tried beets or haven't yet developed an affinity for them, use just a very small amount -perhaps 1/8 of a small beet- which will blend into the taste of the other ingredients so you don't taste it. From there, you may opt to gradually include a bit more as your palate adjusts to the earthier flavor)
4 to 8 oz. blackberries (leave out if following a purist approach to proper food combining)
4 to 8 oz. raspberries or strawberries (leave out if following a purist approach to proper food combining)
liquid stevia to taste
coconut water or purified water to thin out to desired consistency

Method:

Wash and cut ingredients into sizes small enough to feed into your juicer.
Juice ingredients.
Add coconut water to thin consistency to taste.
Add liquid stevia to sweeten to taste.
Enjoy!

This is my submission to the Root Vegetable No Waste Food Challenge at Turquoise Lemons.

Do you juice? Have you ever tried a juice feast?

Much Love

XO's

Juliane

Visiting wine-making friends in Napa Valley. In front of 400 year old tree in front yard.

Coming soon! Completing our adventures in Napa Valley: Dining at Bouchon, Meadowood & Auberge du Soleil plus 3 divine vineyards…

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Food

Sexy Chocolate Covered Strawberry Shake

Sexy Chocolate Covered Strawberry Shake

This gorgeous, layered Chocolate Covered Strawberry Shake, inspired by Pure Food & Wine, will make your sweetie (and you) very happy! Combining the sexy superfood maca, known for its aphrodisiacal qualities, with decadent chocolate and strawberries… well it just doesn't get sexier than that!

Treat your honey to this deliciously creamy treat for breakfast in bed or as a post-dinner aphrodisiac. Serve it layered as shown by using a large spoon to direct the top layer toward the edges of the glass (pouring right down the middle will cause the 2nd layer to dissapear into the first). Or just blend it all together- either way it will taste phenomenal!

Love,

XO

Juliane

Sexy Chocolate Covered Strawberry Shake

Chocolate Covered Strawberry Shake (Serves 2)

Recipe adapted from Pure Food & Wine

Ingredients:

1 cup fresh or frozen strawberries
1 cup fresh or frozen raspberries
1 cup really ripe (dark spots everywhere!) frozen banana
3 cups almond milk
1 tablespoon maca powder
2 tablespoons vanilla extract
stevia to taste
pinch Himalayan or Celtic Sea Salt
1 heaping tablespoon cacao powder (wait & add to second half)
a sprinkling of cacao nibs (for garnish)

Method:

Blend all the ingredients, EXCEPT the cacao powder and garnish, in a heavy duty blender (such as a Vitamix) until smooth and creamy.
Pour half the mixture into two glasses to form the bottom, strawberry colored layer.
Add cacao to remaining mixture in Vitamix and blend.
Pour 2nd half over 1st layer into glasses using a large soup spoon to direct the layers toward the edges of the of the glass, turning the glass as you pour to achieve a complete top chocolate layer. DON'T pour right into the middle of the glass or the 2nd layer will totally dissapear into the strawberry layer. Just go slowly and do your best. No matter what it looks like, it will be amazingly delicious.
Garnish with a sprinkling of cacao nibs & two straws. Trot yourself back upstairs and snuggle under the covers with your sweetie to enjoy your treats:-)

You may also enjoy…

Lemon Bavarois with Raspberry Syrup

or

Triple Berry Parfait with Cashew Cream

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Food

Maple Cinnamon Buckwheat Crispies

& Cocao Crispies

Maple Cinnamon Crispies & Strawberries awaiting creamy Almond Milk

Maple Cinnamon Crispies (and Cocoa Crispies), a recipe from the beautiful book, Raw Food Real World, by the equally beautiful Sarma Melngailis, falls into the addictive category for me. Not only are they delicious served in a bowl of creamy Almond milk (they remain nice & crispy in milk too!) but, since I find myself daydreaming of their crisp, sweet deliciousness, they're currently my favorite snack as well… a perfect nibble alongside a cup of tea. Fortunately, they're also quick and easy to make!

Buckwheat isn't actually a grain, but rather, an edible fruit seed which is easy for the body to digest, unlike grains, which increase acidity in the body, upsetting its pH balance. An overly acidic body is a magnet for sickness, disease, cancer and aging. Eating more alkaline foods helps shift your body's pH and oxygenates your system, keeping your body healthy, functioning correctly and even preventing and combating cancer.

Maple Cinnamon Crispies (and Cocoa Crispies) is one of the first recipes I made using my Excalibur dehydrator, a raw foodist's tool for many recipes. The dehydrator achieves the ability to warm and "cook" ingredients in a processs which retains almost 100% of the nutritional content of the food as well as the alkalinity of fresh produce while simultaneously inhibiting the growth of microforms such as bacteria. If you don't have a dehydrator, you could substitute your oven on it's lowest setting, leaving the door slightly ajar (to achieve a temp. of 115 F). Be sure to purchase raw buckwheat groats for this recipe, not the toasted type called kashi.

Enjoy!

Maple Cinnamon Buckwheat Crispies

Maple Cinnamon Buckwheat Crispies & Cocoa Crispies (Serves 4-6)

Recipe from the beautiful book: Raw Food Real World by Matthew Kenney & Sarma Melngailis

Ingredients:

2 cups buckwheat groats, soaked for at least 1 hour (will yield about 3 1/2 cups)
3/4 cup maple syrup
1 1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 packets stevia
2 teaspoons sea salt

Method:

Rinse buckwheat groats to get rid of extra starchiness.
Place groats in food processor along with remaining ingredients. Pulse until combined but not pureed, until it looks like soupy oatmeal.
Divide between two Teflex-lined dehydrator trays, spreading to about 1/8" thick with an offset spatula. Dehydrate at 115 F for 8-12 hours until top is dry to touch & teflex peels away easily. (If using your oven on lowest setting with door propped to achieve consistent 115F, spread on a nonstick baking matt or secured nonstick foil so doesn't slip when spreading.)
Set a second dehydrator tray lined with only mesh screen this time, over each partially dehydrated sheet of buckwheat crispies. Flip two trays over in order to then remove top tray & peel away teflex. Place flipped buckwheat back into dehydrator for an additional few hours until completely dry and crunchy.
Break into pieces and store in airtight container. You may also store in fridge for maximum freshness for up to a few weeks.

Cocoa Crispies: Replace the cinnamon with 2 heaping tablespoons of organic cocoa powder or carob powder.

You may also enjoy: Vibrant Pear & Fuji Salad with Pecans & Cheddar

Food

Triple Berry Parfait with Cashew Cream

Fresh Berries with Cashew Cream

Triple Berry Parfait with Cashew Cream was a perfect start to this sunny, spring day. Fresh, organic berries topped by a luscious, honey-sweetened mousse…

The only thing better than looking forward to having this for breakfast the next couple of days is knowing how healthy it is! A lovely little meal packed with antioxidants, protein, fiber and iron.

Serve cashew cream with any mixture of fruit or simply substitute it anywhere you'd use a sweet topping like whipped cream or mascarpone. It's to die for!

This is my submission to Sarah at Dead Easy Desserts for the August 2014 Raspberry Theme!

Cashew Cream (makes 2 cups)

Ingredients:

2 cups raw cashew nuts (soaked overnight to remove enzyme inhibitors & release live nutrients by initiating the sprouting process)
2 cups cold water (plus extra as needed)
1/2 teaspoon pure vanilla extract
2 tablespoons raw coconut nectar or raw honey (3 if you like it sweet!)

Method:

Place cashews, 2 cups cold water, raw honey and vanilla extract into a heavy-duty blender such as a Vitamix. (If your blender isn't "heavy-duty" just soak the cashews in the water overnight to soften. After step 2 strain the final, blended mixture through a sieve if necessary- or just keep it rustic.)
Blend on high speed for about 1 minute. Add a little more water and blend again until smooth. Taste the cream and add a bit more honey if necessary.
The cream thickens and settles as it refrigerates. If you're preparing for immediate use, only add enough water to bring it to immediate desired thickness. To prep in advance, leave the cream a little runnier by adding another few tablespoons of water, blending til incorporated.
Cashew cream may be stored in an airtight container in the fridge for up to 4 days.

Triple Berry Parfait

Raspberries
Blackberries
Strawberries sliced
Mint sprigs

To assemble Triple Berry Parfait, simply arrange blackberries, raspberries and strawberries into a dish and drizzle a generous dollop of cream over top. Garnish with a sprig of mint and enjoy!

Tip: A festive breakfast, brunch or dessert treat to serve on Forth of July with its red, white and blue color scheme! Just substitute blueberries for the blackberries.

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