GREEN JUICE!!!

One thing that we do everyday is juicing! Very often its green juices but sometimes, red or orange.

In the beginning, we used apples/pears together with the greens because it had a sweeter taste and was easier to drinks as a beginner. But, then I realized that it is better to learn to drink it without any sweets - we feel like we wanted to drink just pure green juices. So, I found out that to get best nutrition, wen consuming green juices, especially if it has spinach in it - you should add some lemon. By adding a lemon you don't feel that "strange bitter" taste, and you get more nutritions by that combination. Of course everything depends on what greens you are using in your juice... sometimes I do´t use lemon at all. After a while you get used to delicious green taste!  :-)

Why should you drink green juice?
One glass of green juice balances your pH and gives you a direct shot of vitamins, minerals, enzymes, protein and most of all oxygen which acts as an antiseptic and metabolism regulator. It is rich in chlorophyll which is a key component of life-force energy. It is known that chlorophyll is a therapeutic tonic for a wide range of illnesses and diseases.

Below is one example of green juice which I made the other day:

Ingredients are: wheat-grass, spinach, celery, cabbage, fennel, parsley & lemon

Even my daughter drinks green juice, (not everyday but almost). Its
not her most favorite one but she drinks it up with a little persuasion!  Her favorite one is carrot, orange, ginger and turmeric.

RAW MASHED "POTATOES"

I found a very good recipe of raw mashed "potatoes" made with parsnip and cauliflower. The taste is almost the same as mashed potatoes. We loved it especially me and my husband.
We had it with raw burgers and some salad.

INGREDIENTS:

- 1/2 cups cashews, soaked 3-4h
- 1/2 cups parsnip, peeled & cut into 2-3 inch pieces
- 1 1/2 cup cauliflower, cut into peaces
- Juice of 1/2 lemon
- Himalaya salt
- 1 Tbsp extra-virgin call pressed olive oil
- 1 small clove of garlic
- 2 Tbsp of nutritional yeast
- 1/2 cup filtered water
- 1 tsp gluten free Tamari
- 1 tsp truffle oil
- Freshly milled black peppar
- Some fresh dill - optional

DIRECTIONS:

Place all ingredients except truffle oil in the food processor and chop fine. Add water to make a smooth, thick mixture. Transfer mixture to high-powered blender and blend until smooth, adding a little water at a time if necessary to keep blender spinning, use blend tamper to push down. Mixture should be the consistency of smooth mashed potatoes.

Add truffle oil or salt or dill or any other herbs to taste.

Tip: All parsnip taste differently, some sweet, some more bitter, you can substitute with jicama or add more cashews to the cauliflower.

MY FAVORITE RAW RED TOMATO CRACKERS

I bought a while ago amazingly good crackers, so I decided to make them myself since they were quite expensive and out of stuck every time I wanted to buy them. So, I started to experiment and actually managed to get almost the same taste!!!  Now I am so lucky that I can do whenever I feel to which is almost all the time!
So here is the recipe:

INGREDIENTS:

- 2 cups Brazil nuts
- 1 cup sunflower seeds
- 1 cup sun-dried tomatoes (soaked at least 1h)
- 1 cup buckwheat (soaked & dried in dehydrator)
- 1 cup carrot juice
- 1 cup flex seeds meal
- 1,5 tsp thyme or fresh if you have
- 0,5 or 1 tsp of each basilica, fennel seeds, coriander seed and oregano
- 3/4 or 1 tsp Himalaya Salt (depends how salty you like it)

PREPARATION:

Mix Brazil nuts in food processor but not too much, it should still have some crunchiness in it. Than add to mixture sunflower seeds and buckwheat and mix again. (You can also just soak buckwheat for 30 min and runs it well, drained it and use in the recipe as follows).
Add the rest of ingredients, flex seed meal, carrot juice, tomatoes cut into small chuncks and all the spices and mix again well. Spread the dough on dehydrated sheet and dehydrate for approximately 12h or until you reach the cracker consistency, flipping them over after a half time.

RAW PEA SOUP

For a while ago we hade some friends over and I wanted to treat them with a nice raw food dinner. So I prepared raw pea soup, cucumber snacks with red-pepper-paté, raw lentil stew and 2 kinds of crackers.  So I will first present to you recipe for pea soup.

PEA SOUP

- 1 cup water
- 1/4 cup raw cashews or 1/4 avocado
- 1 clove garlic, peeled
- 1,5 cup frozen green peas (no need to thaw)
- 2 cups fresh baby spinach
- 1 Tbsp fresh lemon juice
- 1 Tbsp chopped fresh mint
- ground black pepper and salt to taste

Instructions:

Place water, cashews (or avocado) and garlic into blender & blend at the highest speed until complitely smooth. Add peas (if you have strong blender you don't need to thaw them) spinach, lemon juice and mint, blend at highest speed until its thick and smooth. Taste with pepper, salt and more lemon juice if needed.

Pour up in the nice bowls decorate as you wish and enjoy!