Super Juice!

Super Juice

Introducing, Super Juice!

I’ve finally concocted a repeatable, yummy juice for my Breville Juice Fountain Plus. It’s meant to be a “healthy” juice, no doubt, but it manages to be pretty darn tasty, too.

Things to note:

  • I prefer to peel all non-organic fruits and veggies (as applicable).
  • I peel beets no matter what. They taste much less earthy when peeled first!
  • Since lemons are kind of a pain to peel, often I’ll leave them out of the juicer and just use my handheld lemon juicer for the lemon.
  • Zucchini can be substituted for cucumber. I’ve also added broccoli stems, with good results.
Super Juice!

Super Juice!

Super Juice
Recipe Type: Juice
Prep time: 5 mins
Total time: 5 mins
Serves: 1-2
A healthy way to drink some fruits and veggies!
Ingredients
  • 3 apples (Golden Delicious or other sweet variety recommended)
  • 2 carrots
  • 1 large stalk celery
  • 1/2 cucumber
  • 1/2 lemon
  • 1/4 beet
  • 2 cups spinach
  • 1 inch chunk ginger
Instructions
  1. Add ingredients to juicer chute and process on high or per manufacturer’s instructions.
Notes

Spinach juices best when stuffed between two larger items in the chute (such as, between two apples).

Green Lemonade Carrot Juice

Green Lemonade

Juice attempt #2! Green lemonade.

Ingredients for Juice #2

Ingredients for Juice #2

Lemon, celery, carrots, kale, cucumber, strawberries, and spinach.

OK, so I modified the original recipe. I added the strawberries and the carrots… I mean, strawberry lemonade sounds awesome, right? And, well, carrots go with everything.

Party Juice

Party Juice

The juice bucket always looks like a party to me!

Green Lemonade Carrot Juice

Green Lemonade Carrot Juice

I probably shouldn’t have added the carrots (it is my instinct to add carrots to just about everything); I suspect it killed the “lemonade” aspect of the recipe (and made the “green” in the name inaccurate).

Still, this juice was pretty good. I haven’t nailed the recipe yet, but I’ll get there! This one was much more immediately palatable than the beet juice. It tastes like a breakfast-y juice.

I’ve been storing my juices in Ball jars in the fridge. I figure, each will be consumed within a day or two, so it’s all good. Shake it up, then drink up!

I’ve got some oranges, plums, fennel, cabbage, and pears to find recipes for. Need to make room!

Garden Lentil Burgers

Who needs meat when the lentil burgers taste this good?!

I’m sitting out of the GNOWFGLINS e-course this week, as they’re covering chicken and I’m now 3 weeks into eating vegetarian, but I still did some cooking in the traditional vein. I made a recipe from the GNOWFGLINS web site – garden lentil patties – which I made into garden lentil burgers! They turned out incredibly flavorful and filling. This recipe is definitely a keeper!

First, I soaked dried lentils overnight with some raw apple cider vinegar. (This helps to neutralize the phytic acid in them and improves the absorption of the lentils’ nutrients). I’m new to lentils – to my knowledge, I’ve never had them before, so I had no idea what to expect.

lentils soakingThen I drained and rinsed the lentils and put them on the stove with some fresh water to simmer. While they simmered, I prepped the veggies: carrots, celery, red pepper, and… dang it, I forgot the onion. Oh well. It made for a very colorful bowl of yum, though!

prepped veggiesOnce the lentils were done, I added the rest of the ingredients – some oats, some Italian seasoning, salt and pepper, tomato paste, extra virgin olive oil – and mixed it all up. My hands were way too messy to get any pictures!

I tried my best to mash the mix into patties, but I wasn’t having very good luck. Most of my patties fell apart on the baking sheet. I guess I’m not a very strong patty-maker. Maybe a little more oats would have helped hold them together? I’m not sure. Here’s what they looked like after their first half of time in the oven:

Lentil burgers cookingI then flipped them over, and only a few survived the flip. I had mostly lentil crumbles instead of lentil patties! A couple did stick together pretty well. Not sure what my magic trick was on those ones!

The recipe made 13 patties – I probably should have cut it in half, since I’m only feeding moi. I put one of the better-looking patties on an organic whole wheat bun (Rudi’s ftw!) and added a little veganaise and onion seasoning on top (since I forgot the onions). Served it with some organic spring greens with a little organic caesar dressing, and voila: dinner!

lentil burgersThey may not look pretty, but this burger was delicious! It will definitely make it into regular rotation in my kitchen.

Each patty has about 200 calories (assuming you get 13 out of your recipe, like I did), 6g fat, 29g carbs (8g fiber), 9g protein, and a boatload of vitamins – 45% of your daily Vitamin A, 32% Vitamin C, and 15% of your Iron, amongst others. Yum!

EpicOrganic.net