So what's all the hype
about green juices for?
It's so true, the part
about the green juice and the need to have pleasure or belief in its vitality when you're drinking it in.
They wanted to hear
about the green juice, and the farm fresh produce, and how «amazing» it felt to be so healthy.
Let's talk
about Green Juice.
I am not sure
about the green juice just yet.
You're not talking
about a green juice where it's gonna be loaded with apple juice and all sorts of that where it's [crosstalk] 30 grams of sugar per 8 ounces.
Not exact matches
As for Serbinis, he's a little uncertain
about how wine will factor into the health and wellness industry he's working in now: «Maybe we'll be doing
green juices together.»
for the filling 1 tablespoon olive oil 1 - 2 shallots or 1 small yellow onion — diced 1 - inch piece fresh ginger root — peeled and minced 1 - 2 garlic clove — minced
about 10 asparagus spears — diced 2 handfuls snow peas 1 cup
green peas — fresh or frozen and thawed sea salt to taste 1/2 lemon —
juice handful of fresh basil — torn, optional
Hi Ella, I'm thinking
about getting a juicer but you say that you use a sage plus at home but it's not great with leafy
greens, can I still use it to make the
juice you have on your app..?
I was wondering if you had any information
about the antioxidant power of ginger - I did a
juice fast a while ago and I put ginger in some of my apple
juice and the apple
juice with ginger stayed a lovely
green color (granny smith apples) while the
juice without the ginger turned brown.
There is something disappointing and vaguely optimistic
about the young, fashionable professional fishing a cigarette out from her bag while drinking a
green juice at 9AM.
I was recently sent a box of Daily
Greens juices to try, and it got me thinking
about my choices when it comes to drinking
juice.
Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon
juice (start with a tablespoon, add more to taste if needed) 1 tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed
greens (note: I also had
about 2 cups of leftover red kale and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)
Right
about now is when everyone breaks out the salad and
green juices while ditching the desserts.
This looks so refreshing — we're having a hot day here and I am almost salivating thinking
about some cold
green juice!
But it reminded me, we are not perfect and it's OK to drink coffee and a
green juice and it is all
about balance.
Green Juice, made easy and doesn't taste like dirt It seems like every where you turn these days, someone is drinking a green juice or taking about
Green Juice, made easy and doesn't taste like dirt It seems like every where you turn these days, someone is drinking a green juice or taking about
Juice, made easy and doesn't taste like dirt It seems like every where you turn these days, someone is drinking a
green juice or taking about
green juice or taking about
juice or taking
about them.
lime
juice (
about 2 limes) cilantro, to taste 4
green onions, thinly sliced
1 red bell pepper 1 yellow bell pepper 1 stick celery 3 skinned carrots 1/2 diced white onion
About 20 edamame 2 chicken breasts 2 tablespoons of light (the
green bottle) soy sauce 3 tablespoons lemon
juice Dash of pepper Optional: Add a few dashes of chili flakes
Ingredients: 7 - 8 stalks celery, washed and thinly sliced (
about 3 cups) / 1 T black peppercorns, lightly crushed / 8
green cardamom pods, lightly crushed / 3/4 cup superfine sugar / 1 1/4 cup water / 1 large lemon, zest in strips, then
juiced / seltzer water / Inner celery leaves and stalks for garnish.
Oddly enough, my favorite
green juice taste like a grapefruit, and this new recipe I'm
about to introduce has a hint of grapefruit as well.
(1) 14 - ounce can diced tomatoes, including
juice 1 cup firmly packed brown sugar 1/2 cup granulated sugar 2
green bell peppers, chopped fine (
about 2 cups) 1 medium onion, chopped fine 2 tablespoons ketchup 2 drops Tabasco 1/8 teaspoon ground black pepper
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4
green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste
about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar
juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
• 2 tablespoons olive oil • 2 tablespoons lime
juice • 1 tablespoons brown sugar • 1 tablespoon fresh ginger, peeled and minced • 2 large firm bananas, peeled and diced (
about 2 cups) • 1/2 cup yellow bell pepper, diced • 1/2 cup
green pepper, diced • 1/2 cup red onion, diced • 3 tablespoons fresh minced cilantro • 1 tablespoon Yellowbird Habanero Condiment
1 bunch Red Frill mustard
greens 1 bunch cilantro 3/4 cup chopped scallions (
about one small bunch), or red onion 3 tablespoon capers, rinsed
Juice and zest of one organic lemon 1 cup extra-virgin olive oil 3 cloves garlic, minced 1/2 teaspoon unrefined sea salt (or to taste) 1/2 teaspoon crushed red chile flakes — optional
for the strawberry salsa:
about 1 cup of strawberries, hulled and diced 2
green onions, minced 1 jalapeno, seeded and minced 6 basil leaves, minced the
juice of 1 small lime 1/4 teaspoon of salt dry ingredients for the pancakes: 1 cup of buckwheat flour 1 cup of oat flour 1/4 teaspoon of salt 2 teaspoons of baking soda 3 tablespoons of poppy seeds wet ingredients: 1 cup of unsweetened nut milk (or regular milk if you prefer) 1 ripe banana 1 tablespoon of olive oil 1 teaspoon of vanilla 1 egg, lightly beaten some butter or olive oil or coconut oil for the pan
12 ounces silken tofu 4 ounces vegan cream cheese Optional (but recommended): 2 teaspoons vegan fish sauce, sold as vegetarian fish sauce at Asian markets 1 teaspoon soy sauce 2 teaspoons Old Bay Seasoning 1 teaspoon garlic powder Optional (but recommended): 1 teaspoon Dulce flakes Zest and
juice of one medium lemon Optional: 1 to 2 drops hot sauce 1 can hearts of palm, drained, and coarsely chopped 1 bunch or
about six to seven
green onions, thinly sliced Optional: 1/4 cup + 2 T. shredded vegan parmesan (I like Follow Your Heart brand)
1 tablespoon extra-virgin olive oil 6 cloves garlic, roughly chopped 2 leeks, white and light
green parts cleaned and chopped 1 medium red onion, chopped 1 medium - large zucchini, roughly chopped 1 medium - large yellow squash, roughly chopped Two medium heads cauliflower, cut into florets (8 - 10 cups) 2 bunches collard
greens, stems removed, leaves chopped (
about 10 - 12 cups) 1 teaspoon fresh thyme leaves 1/4 cup chopped fresh dill 4 cups vegetable broth (I recommend Imagine's No Chicken Broth) 5 cups water 1/2 to 1 teaspoon salt Freshly ground black pepper 1 tablespoon fresh lemon
juice, preferably Meyer lemon
juice Roasted chickpeas, for garnish (optional)
Ingredients 4 lean all natural center cut loin chops with bone
about 3/4 inches thick 1 1/4 cups Baron's International Kitchen Caribbean Marinade (hot or mild jerk sauce) 3/4 cups uncooked white rice 1/4 cup sliced scallions (keep white and
green parts separate) 1 tablespoon water 1 cup chicken broth 1 29 oz can fruit cocktail or chunky mixed fruit in syrup 2 teaspoons lime
juice Preparation Place marinade into large ziploc bag with pork chops and marinate for 1/2 hour (discard marinade...
1 1/2 pounds cooked Chile Lime Garlic shrimp (above) For the gazpacho: 2 cups tomato & clam
juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (
about 1 tablespoon) 4
green onions, finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup finely diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely diced
green or red bell pepper 3 tablespoons fresh lime
juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnish)
1 heaped tablespoon of
green Thai curry paste
About 1 litre of veggie stock 1/2 can of full fat coconut milk About 150gr of rice noodles 200gr of shiitake mushrooms - sliced 1 pakchoi 1/2 block of firm tofu — about 175gr — chopped into small cubes 1 red fresh chilli 1 tablespoon of Tamari sauce The juice of 1/2
About 1 litre of veggie stock 1/2 can of full fat coconut milk
About 150gr of rice noodles 200gr of shiitake mushrooms - sliced 1 pakchoi 1/2 block of firm tofu — about 175gr — chopped into small cubes 1 red fresh chilli 1 tablespoon of Tamari sauce The juice of 1/2
About 150gr of rice noodles 200gr of shiitake mushrooms - sliced 1 pakchoi 1/2 block of firm tofu —
about 175gr — chopped into small cubes 1 red fresh chilli 1 tablespoon of Tamari sauce The juice of 1/2
about 175gr — chopped into small cubes 1 red fresh chilli 1 tablespoon of Tamari sauce The
juice of 1/2 lime
I can not say enough
about the importance of
green juice.
6 seitan cutlets (
about 1 1/2 pounds) Whole wheat flour, for dredging 6 tablespoons extra-virgin olive oil 1/4 cup minced shallots 1/4 cup finely sliced leek, white and pale
green parts 1 teaspoon sea salt 1/2 teaspoon freshly ground pepper 1 tablespoon unbleached all - purpose flour 3/4 cup white wine 1/4 cup capers, drained 2 cups vegetable stock or water 1 bay leaf 1 tablespoon minced fresh flat - leaf parsley, plus 1/4 cup chopped fresh flat - leaf parsley for garnish (optional) 1 teaspoon minced fresh thyme leaves 1/8 teaspoon ground turmeric 1/4 cup freshly squeezed lemon
juice Caper berries, for garnish 1 lemon, thinly sliced, for garnish (optional)
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used
green) 1 bay leaf 1/2 pound
greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used
about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime
juice Plain Greek yogurt and sliced almonds for topping, if desired
It's all
about the detox this winter and although I usually
juice my
green veg as I prefer the texture, I also like to make the odd smoothie in the vitamix or nutribullet so that I can get the superfoods in like spirulina, and add an avocado which I don't do when
juicing.
Flip fish, add
green juice and scallions, and cook until fish is just cooked through,
about 2 minutes more.
I'm not sure
about other
green herbs and veggies that chelate heavy metals out of the body that you can use as a substitute for cilantro in this
juice.
1 bag fresh cranberries (remove the soft ones, wash and coarsely chop remainder in food processor) 4
green onions, chopped (
about a 1/2 cup) 2 small jalapeño peppers (or 1 large), seeded and chopped (
about 2 tablespoons) 1/2 cup sugar 1/4 cup fresh cilantro, minced 2 tablespoons fresh ginger, finely chopped or grated 2 tablespoons fresh lemon
juice 8 ounces of non-dairy cream cheese (try Tofutti) Vegan crackers
12 ounce dried cannellini beans, picked over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly sliced, plus any leaves from the head of celery 3 leeks, white and light
green part thinly sliced (
about 3 cups) Pinch of red pepper flakes 2 large heads escarole, well - washed and chopped 4 cups vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with
juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)
1/4 cup firmly packed light brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon salt 5 tablespoons cold, unsalted butter, cut into 1 / 2 - inch pieces 3/4 cup hazelnuts, toasted and skinned (see note) 3 medium Granny Smith apples, peeled, cored and thinly sliced 2 medium
green tomatoes (
about 1 pound), cored and sliced 1/4 inch thick 1 tablespoon fresh lemon
juice 1 teaspoon grated lemon zest 3/4 cup granulated sugar Preheat oven to 375 degrees.
Add the chickpeas,
green beans, optional chili peppers, seasonings, tomatoes, lemon
juice, and
about 1/4 cup water.
Thai Pesto 2/3 cup unsalted dry roasted peanuts 2 garlic cloves, sliced 2 teaspoons finely grated fresh ginger with the
juice 2 long
green Thai chiles, seeded and chopped (I used fresh cayenne chiles) 1 small bunch fresh cilantro leaves (
about 1 packed cup), stems discarded 1 large handful of fresh mint leaves 1 large handful of fresh basil leaves (rough chop) 1 - 2 tablespoons soy sauce or Thai fish sauce (to taste) 2 tablespoons freshly squeezed lime
juice (2 limes) 1 tablespoon brown sugar or palm sugar
I know
green juices are the thing right now and they really are fantastic but what
about green muffins?
I totally know what you are talking
about, most people think salad means
greens with a drop of lemon
juice.
Marinade: 2
green bell peppers, seeded and cut into pieces 1 onion, chopped 1 cup honey 1 cup sugar 1/2 cup teriyaki sauce 1/3 cup Tabasco Sauce
Juice from 1 lemon 2 tablespoons mild chili powder 1 teaspoon salt Kabobs: 2 1/2 pounds beef sirloin, cut into 2 - inch chunks 12 mushrooms 12 small onions 2
green bell peppers, cut into 1 - inch squares 2 zucchini, cut in slices 12 bacon squares 4 ounces Cabot Jalapeño Light Cheddar, grated (
about 1 cup) 1/2 cup grated Cabot Muenster
Ingredients For the salad: 2 heads fresh
green or red lettuce, washed, dried, and torn into large bite - sized pieces 1/3 cup pecans, toasted 1/4 cup pine nuts, toasted
about 12 plump dried apricots, cut into slivers 1/4 cup raisins 1/3 cup dried cherries 1/4 cup pickled shallots (from 1 medium shallot) For the Cara Cara Vinaigrette: 1 shallot, coarsely chopped 1 large clove garlic, coarsely chopped 2 teaspoons mustard 1/3 cup freshly squeezed
juice from a Cara Cara Orange 1/3 cup red wine vinegar 1 teaspoon honey 1/2 cup olive oil 1/4 cup canola coil salt and pepper
Green Lemonade
Juice 1 large apple, cored 3 stalks celery 1/2 of a lemon, peeled and seeded 1 thin slice fresh ginger, peeled 1 handful fresh kale leaves, stems removed (
about 1 cup)
Pin It Author Lisa Lin Yield 2 drinks Ingredients: 1 cup (240 ml) almond milk 1 1/4 cups (300 ml) orange
juice 1 cup packed beet
greens (handful) 1 small beet (
about 1/3 cup chopped) 1/2 to 1 teaspoon minced red onion... Continue Reading →
Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup diced sweet onion (
about 1/2 large) 1 jalapeno, seeded if preferred and diced 1 large sweet potato (350 g), peeled and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups cooked black beans (one (15 - oz) can rinsed and drained) fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit more) 1/4 tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro, cashew cream, lime
juice, tomatoes or salsa,
green onion
2 pounds head - on large shrimp (or one pound headless 21 / 25 shrimp; 10 shrimp per person) 2 tablespoons Creole or Cajun seasoning (see recipe below) 1 pound unsalted butter, divided 1 cup finely chopped yellow onion (
about 1/2 medium onion) 6 cloves garlic, peeled and minced (
about 2 tablespoons) 1/2 cup finely chopped celery (
about one rib) 1/4 cup minced fresh parsley 1 tablespoon ground cayenne chile 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 2 teaspoons coarse kosher salt 1 tablespoon freshly cracked black pepper (use a large grind) 2 tablespoons Worcestershire sauce 2 teaspoons hot sauce 2 teaspoons fresh lemon
juice Lemon wedges, for serving Crusty bread, for serving 4
green onions, chopped, for garnish