Several years ago, I saw a movie called Fat, Sick & Nearly Dead. It is a documentary about Joe Cross, who suffered so terribly from uticaria, several other issues, and a mountain of medications.
While I’ve been juicing for many years, I’d never thought about going for health solely through the use of juice. Outstanding motivating story.
Red, Red, R.E.D. juice. This is vibrant, earthy, and feel-good juice. This is another juice I’ve shared with several good friends; and yes, they are still my friends. *grin*
The first time we tried this juice, we thought it might be a little weird. Beets are earthy vegetables with a light, but distinct flavor. This would be a seriously vegetable juice. We tried just 1/4 beet at first. The juice was still vibrantly red. We like it best at 1/2 beet. The tart apple gives it a delightful, lighter, crisp sensation.
Incredible. Unbelievable. Delicious.
An earthy, yet light & crispy juice destined to become a favorite.
- 1 Carrot
- 1 Celery Stick
- 1 Red Delicious Apple
- 1 Granny Smith Apple
- 1/2 Beet
- Juice ingredients as you desire.
- Drink, Sip, Savor.
When my daughter, Rochelle, was very ill one summer, this is the juice we relied on to bring health back. Sometimes it was more carrot than anything else, but overall this little recipe is our favorite juice, and often the base for many other variations.
I have a dear friend named Scheri. She wanted me to help her discover the tastes and textures of green juicing. She was afraid to try it, wanting to, but nervous. I got so excited to share our favorite juices with her that I grabbed up some bags of veggies and traveled to Scheri’s home. We set up the juicer, prepared the veggies, and began.
Then, she gave it the taste test. Would she like it???
“Oh, My! I didn’t think this would taste good, it isn’t at ALL what I thought it would be. Can we make a gallon of it right now?!”
Nuff said. *laughter* I love sharing delicious ideas with my friends.
A delicious, all-purpose vegetable drink with a hint of sweetness from the apple.
- 6 Carrots
- 4 Celery Sticks
- 2 Apples
- Wash well, then juice.
- Thoroughly enjoy!
- Additions: Ginger root, cucumbers, lemon, beet, cilantro - be creative.
- Tip: Close your eyes, roll the juice around on your tongue and decide if you really like it. It's fun to take a minute and enjoy the moment.
To Your Health!
Carrot-Garlic, are you CRAZY?!!
Well, now that just depends on how much you like carrot, or garlic. Don’t worry, it’s really not as bad as it sounds – depending on how much garlic you put in, that is….
There was one day I put 3 small-ish cloves in my husband’s cup of carrot juice. After he regained his breath, he said I was trying to destroy his life by poisoning him. Well, that wasn’t the case, I just wanted to help him get well. I learned that increasing healthy garlic, which we use a lot when we begin to feel unwell, needs to be done slowly for my spouse.
We don’t recommend that much garlic in that little amount of juice, unless you’re seriously trying to kick an illness, or have a garlic craving.
Less garlic, and more juice makes for a pleasant, spicy concoction.
Oh, my, goodness!!! We have been experimenting with the process of placing sweetened condensed milk in a small mason jar (only 1/2 pints) and then heating them in the slow cooker until the milk turns into . . . you guessed it, Divine, Delicious, Decadent Caramel! It works beautifully, and we gave many Christmas presents this way.
The problem for Naomi is, she can’t eat it…. Having allergies to milk cut out a great many treats for her, and her daughter. So today’s post is specifically for her – and anyone else that would love to have some gooey caramel – with no worries!
Try the link here at Oh Lady Cakes’ Blog for an incredible alternative caramel. You may fall in love with caramel all over again.
I’ve read many of the recipes for how to make almond milk – and most of them have overwhelmed me. I’m used to making do when I don’t have what the recipe calls for, but I have never gotten past the cheese cloth bag, and squeezing out the milk – when you create this tasty delicious drink in a blender. Additionally, I usually forget to even think about buying it when I’m in the store, unless it is on my list. All that aside, I have indeed purchased cheese cloth and intend to give it a try very soon.
However, this is the first time I’ve ever heard of actually running the almonds through my juicer. I would NOT have thought of this on my own. So I’m going to give you a link to an amazing recipe for creating your very own almond milk.
I was reading online with the Joe Cross FSND community. It’s a great place to make friends.
We’re all at different places on the road to better health. And we all ask many of the same questions at one time or another. There were a couple of discussions about lids for containers of juice.
This is a photo I took this morning to show off my juice lid. I was in the car one morning, and my juice did not survive the snow bump as we exited the driveway. Ever since then, I’ve covered the mouth of the mason jar with plastic wrap. I then punch a little knife-slit hole through it barely large enough for the straw. I have not had a juicy accident since. This little tip is the secret to getting all my juicing efforts inside me, and not decorating the upholstery of my car, or my desk at work.
Well! I always answer my phone with a grin.That’s because my daughter gifted me a really cool phone, and every time it rings, there’s a special ringtone set aside for my various children. This way, she figured, I would know instantly who was calling me without even answering the phone. She called yesterday, and once again – I was grinning.
She caught me off-guard. She wants to be more consistent in a couple of areas in her life, and the New Year felt like a good time to issue this challenge to herself. In completing it, she will gain more confidence and feel successful. In analyzing that for herself, she wanted to share those feelings with me.
Hence, “Hey, Mom! I know you’ve wanted to get more information out there, and I KNOW we’ve been asking you for information about oils, herbs, gardens and raw food from time to time – so how ’bout you join me in this endeavor, k?”
Long story short, I agreed. So every day, for the next 101 days, there will be a blog – whether it be a short paragraph, or more of an epistle. *laughter* It will begin first thing in the morning. Here we go!
Elegance and functionality. I don’t often think of my food as art. I’m always SO grateful to have veggies and fruit that it’s been quite awhile since I made food art with my kids, and played with it before we ate. :0) This will definitely be a treat to make.
I can’t wait to surprise my mid-20′s son with one. I wonder what he’ll say?
At Thanksgiving last year we were once again playing with our food. There were so many fun pictures on the internet of different kinds of turkeys made from various kinds of food ingredients. As we were making deviled eggs, we decided to see what kind of a bird we could come up with. We know this doesn’t look remotely like a turkey, but it was magical, and creative. This pseudo-bird has fun plumage.
You can see that the body is made from a basic deviled egg. The olive makes a simple head, and the celery leaves helped us mimic a peacock, or the lyre bird with it’s unpredictable fluff. From our family to yours – Happy New Year!