Juice, Tea's N Milks
This is a very simple recipe that tastes super creamy. I love cinnamon and like things sweet, so I add cinnamon and a date sometimes. I will be selling 'Almond Milk Kits' online soon so its easy for you to make at home.
Ingredients (Makes 2 Creamy Glasses)
1 Cup Raw Organic Almonds
1/2 Tsp Cinnamon
Sweetner if desired (Dates, Maple Syrup, Coconut Sugar)
2 Cups Water
Pinch of pink himalayan sea salt
Throw your almonds into a bowl and cover with water. Leave to soak over night in your fridge (no need to cover). In the morning, drain the nuts (You will see that they have put on a little weight overnight and puffed up!) Put your almonds into your blender, cinnamon, salt and optional sweetner with the extra 2 cups of water and blend for 2 minutes. Now there are 2 ways to do the next part, some people use a sieve but I actually just use a cheese cloth that I place over a large bowl. I pour the almond liquid through it in small batches and use a spoon to "push/press" it through, making sure you are getting as much liquid as possible.
Keep in the fridge for up to 3 days.
Raw Cashew Milk
This is super easy to make, so good for you and purely velvety and deliciuex. I have used cinnamon and vanilla bean to boost the flavour! The best thing is that you don't need to strain it either!
Ingredients (1 Cup):
Handful of raw organic untreated cashews soaked in filtered water overnight.
Sprinkle of cinnamon
Drop of vanilla bean.
Easy Peasy Method: Drain your soaked cashews ( they should look nice and plump) add your cashews to your blender with 2 glasses of filtered water, sprinkle your cinnamon and vanilla bean (1/2 a pod) ( you can also add a couple of dates for a sweeter taste) whizz for 2 minutes on high. You don't need to strain this milk, it will be pure, creamy and delicious! You can store your milk in a glass jar for up to a week!
Interesting cashew news: cashews are high in aminos which helps to make serotonin- that amazing feel good factor! They are also a good source of magnesium essential for energy metabolism!
I heated mine up and enjoyed my glass snuggled under my duvet!
ABC SUPER JUICE
The perfect super juice to sip first thing! Beetroot blends in beautifully with the sweetness of carrots and apple and the spiciest of ginger
1 Organic Beetroot (Scrubbed, ends removed and cut into wedges)
2 Carrots (Washed, peeled and chnunk'd)
1 Apple (I used Fiji)
A little grated ginger.
Blend all your fruity veg preferably in a good quality juicer to ensure that you are not missing out on all the goodness. I used a masticating juice extractor. The craze at the moment is the Nutri Bullet too, I have heard mixed reviews but it is super easy to use, clean and its petit!
Serve your juice chilled with a sprinkling of chia seeds! I am enjoying a side snack of coco and soaked cashews!
Did you know.... The good old Beetroot was traditionally used to heal liver, kidneys, eyes, skin problems and even cancer! A strong antioxidant with anti inflammatory properties! The colour pigment is called betalain!
Get your beets out and enjoy this juicey! Happpppy Days.
Kale N Matcha Green T Smoothie
Source of Selenium & Vitamin E right here: This green smoothie has coconut water to keep you hydrated, Brazil nuts high in fiber and magnesium, matcha powder to help beat bloating and some homemade almond milk.
Ingredients serves x2
1/2 Cup Coco water
1/2 Cup Almond Milk (Homemade)
3 Brazil Nuts
1/2 Tsp Matcha Powder
1 Cup Kale
4 ice cubes
Simples- Place all ingredients into your blender/juicer and blend until smooth.
Pour, enjoy and smile!
Mighty Green Juice
(This is a serious POPEYE Juicey)
This juice is great for an immune boost, will keep your body happy and healthy for the day.
Most of us don't eat enough plant foods on our own and were falling short of the recommended daily amounts of plants in our diets. So juice and smoothies allow us to introduce a variety of scrummy vegetables and fruits into our diets in an easy way ... you can only eat so much kale or chew so much celery every day right?!
Juicing provides more nutrients as the plant fiber is broken down into a dense liquid that supercharges nutrition. Juices are also absorbed faster into your system and you can fit much more. I tend to use a ratio of 80/20 for green juice (80% vegetables, 20% fruit). Try to use organic produce when possible, most of us in the UK are a short drive away from an organic market/producer.
Now tell me your not running out to get some greens!
Ingredients (1 Glass)
6 Leaves of kale
Handful of spinach
1 inch grated ginger
1 Green or Red apple
(Make sure you scrub and wash all your fruitnveg)
Core the apple and chop the cucumber into chunks. Grate your ginger and place all ingredients in your blender. I am currently using a Nutri Bullet (link below). Pour into a glass and enjoy every slurp. Best drunk on an empty stomach (usually in the morning and your guaranteed to feel like Popeye)
NB: If you are looking for an easy to use/clean juicer I highly recommend the Nutri Bullet
Homemade KOMBUCHA Tea
A homemade fermented black tea thats fizzy, mildly sweet and tastes like a dream.
Kombucha is an “ancient fermented tea beverage” that has a natural fizzy bubbly carbonation that is full of probiotics, antioxidants, B vitamins and so much more.
This is a bit of an essay recipe but hang in there, its totally worth it!
You will need a SCOBY (a Symbiotic Culture Of Bacteria and Yeast) to make this recipe. You can get SCOBY from a friend or from an organic shop. Each time you make kombucha, you'll "grow" another SCOBY:
Kombucha needs air to ferment, which is why you cover your jar with cheesecloth secured with a rubberband. Some people seem concerned about the sugar and/or caffeine in kombucha. Rest assured that finished kombucha contains very little of either one because the SCOBY consumes them during the fermentation process.
13 cups water, divided (use filtered water, if possible)
1 cup sugar (I prefer organic sugar; raw honey or molasses can be used instead)
5 teaspoons organic loose -leaf black tea
1 cup finished plain kombucha (from a previous batch, or shop bought)
1 kombucha SCOBY
Boil 3 cups of water in a stainless steel pot. Add the sugar, and stir until it has dissolved. Remove pot from heat and add loose tea. Allow to soak/cool for about 30 minutes.
Pour sweet tea through a fine mesh strainer into your fermenting container (a 4 Litre glass jar with a wide mouth works well...don't use metal or plastic). Compost or discard the tea leaves.
Add the finished kombucha and the SCOBY to the jar with the sweet tea, then add the remaining water (10 cups). Cover the top of your jar with cheesecloth and secure it with a rubber band. Leave for 7-10 days in a warm, dark place. (As your kombucha ferments, a new SCOBY will grow attached to the original one to the width of your container.)
After a week, sample your kombucha to determine if it is ready to drink. It should be a bit bubbly and taste both sweet and sour without much hint of the tea. If you are pleased with the taste, use clean hands to remove your SCOBY (and carefully separate it from the new one) and store as directed above (if it's not ready, allow your kombucha to ferment for a few more days.
Transfer kombucha to glass jars for storage (swing-top bottles work well), leaving about 1/2 inch headspace at the top. Allow bottled kombucha to sit at room temperature for a day or two to ferment a bit more/build up carbonation, then place in the fridge until ready to enjoy!!