SWEET VEGGIE JUICE

This is what helped me get off sugar and it is yummy too! Perfect holiday treat replacement! Instead of that egg nog you have each year switch it up and get your drink on with this sweet veggie juice!

Whatcha’ Need:

1/4 cup carrot

1/4 cup cabbage

1/4 cup pumpkin or squash

1/4 cup large onion

Grate or chop vegetables. Add four cups water and bring to boil. Reduce fire and simmer for about 20 to 30 minutes. Strain and drink only the liquid. You can eat the veggies too, and store the broth in a covered container in the fridge so you have it for a couple days, be sure to drink a cup of broth at least once a day, but the more times the better!

I LOVE ALMOND MILK!

When I lived in the jungle I was told by a man they call the “Frog Doctor” that I was in serious health danger and the best thing to do was change my diet to a plant based, easy to digest meal plan.  He thought Almond milk was a great place to start as Almonds are PACKED with nutrition.

Well of course down there Almond milk was no where to be found on market shelves, so I soaked a cup of almonds, pinched the skin off in the morning, ground them up adding water and dates for sweetner and vanilla.  I ran the almond milk through cheesecloth but you can use a tiny mesh strainer (I didn’t have one then).  My entire family LOVED it, seriously rich and yummy like a desert!

So last week I was in Malibu and there is a juice truck that sits in the park at Cross Creek, they sell small bottles of fresh pressed almond milk – for $8 bucks a pop! I bought one, fell back in love and immediately upon returning to Nashville made my own.  However this time I skipped the skin removal and blended it all up – grant it this makes it a little more grainy but super satisfying!

Peep it y’all!

1 cup of raw soaked almonds (over night 24 hours or more for better absortion/digestion of nutrition add 2 inch piece of kombu seaweed to boost trace minerals)

7 – 8 cups of fresh clean drinking water

6 dates soaked in the 7 -8 cups of water above, remove pits when soft and pour all into blender or vita mix.

2 tbsp of vanilla – I like to use fresh vanilla bean but is not necessary

Blend in blender and then pour through strainer into serving pitcher, I strained it a few times to remove the graininess.

DRINK, use to cook or bake, right now I’ve added it to my brown rice  breakfast cereal with apples and raisins!

It’s summer time and my body is craving fruits and veggies!

I’ve totally gotten into juicing, as it’s an easy way for me to get tons of nutrition into my blood stream with ease and grace.  I’ve also found that if I add an extra apple my girls are down with joining me for a morning juice.  Also it’s super great if you have any digestive issues from IBS, gas or Inflammatory  bowel disease, giving our digestive muscle a rest and supporting our organs. I am sure to keep the fiber coming as this dance with healing is about balance, so for lunch I’ll have a quinoa salad & miso soup!

Join me this summer as I share my juicing journey!

Tasty Green Juice
2 green apples
4 stalks celery
8 stalks bok choy : Kale can used in place of bok Choy
¼ pound spinach
1 bunch parsley, I added one lemon to tarten it up.

Wash everything and cut into sections where needed. Juice the apples and set aside. Juice everything else together and combine with the apple juice when done. Stir and enjoy!