With a Juicerless Nut Mylk Bag and a good blender you are on your way to a happy healthy lifestyle-- changing up those fructose-laden, vitamin-deficient store-bought processed "foods" for something nutritious and delicious you made from 'scratch' with great love. Today's recipes are the start of a whole series of simple, tasty, healthy treat recipes.
To let you see just how dynamic your little Juicerless Nut Mylk Bag can be we are going to give you three different Juicerless recipes each time: one will be a juice recipe (today's is Easter Morning Juice); one, a Nut Mylk (in this post that is Blueberry Mylk) and the third recipe will make good use of that left-over pulp from having made your juice or nut mylk (today you get two versions of a little banana-coconut cake recipe). Okay, let's go:
EASTER MORNING JUICE:
Fresh, yummy and so simple:
For each person partaking,
*one Orange, peeled, seeded, cut in two or quarters
*one Cup of Pineapple
*squeeze of Lemon
*about 1/4-1/2 C. Water per serving
(optional: Ice cubes)
Method:
Whirl all ingredients in blender.
Pour/gently squeeze through Juicerless bag into container.
Fibre can be put into a baggy and frozen for a smoothie.
BLUEBERRY MYLK:
Again, pretty darn simple but tasty:
For 2-3 adult servings:
Soak 1 hour - overnight:
1+ Cups Raw Almonds
Along with pitted dates and water, make the Almond Mylk base using Becca's Kitchen's Go-To Almond Mylk recipe that you can watch in a short clear video HERE ( http://youtu.be/qo8KrrVCPF4 )
Method:
*Make the Almond Mylk
*Set aside the Pulp
*Put the Mylk back in the blender. Add either 1 cup of Blueberries OR about 1 tablespoon of Blueberry Powder (you can find this at your fave whole foods store). You could add very ripe Strawberries as well, if you wanted Strawberry milk.
RAW COCONUT-BANANA CUPCAKES
1/2 cup Almond pulp* (or almond flour)
1/2 cup Pecans, chopped
1/4 cup Psyllium**
3/4 cup shredded Coconut
2 tablespoons Coconut sugar, or to taste
1/2 cup mashed ripe Banana
1/4 teaspoon organic Almond Extract
2 tablespoons melted Coconut Oil
Pinch of Salt
In a food processor grind the almond pulp, pecans, psyllium, shredded coconut, and coconut sugar.
Add the banana, vanilla, and salt. Blend again to homogenize.
Add the coconut oil last and pulse in.
Press this cupcake dough into 12 mini muffin cups (pressing lightly will give a more fluffy texture). Put in freezer to set.
*leftover from making almond milk
**Psyllium is a lovely, light seed or husk (you can use either) that you can purchase in the Health Food Store. It is used as the fibre in products like Metimucil. There is a great raw chocolate cake recipe that uses psyllium as a fluff agent-- the inside joke is that that is the "chocolate cake cleanse"... but really, no worries, if you only eat a few of these small cakes. Just be sure to drink some tea and water after you eat this cake, as you would be advised to do when eating any high fibre meal.
vEGGin-Cakes
There are no eggs in this recipe-- the emphasis on the EGG in vEGGin is to indicate the way I shaped the little cakes before dehydrating them. After I made the little cupcakes (above) I took the leftover dough and added about a handful of chocolate chips (gluten-free). Then I shaped them into egg-shapes and put them into my dehydrator overnight (I would say 12-16 hours at 105 degrees Fahrenheit). You could just as easily freeze them along with the raw cupcakes above but I wanted a little variety. They tasted very much like Tim-Bits (but NO nasty cooking oils or fructose sweeteners! No wheat flour! No dairy!)
Then I iced them using the White Chocolate- Banana Icing below. While I used the icing in its 'white chocolate color' for the cupcakes (see the photo), I added a little Turmeric powder to some of the icing to make a yellow colour, and a little Blueberry powder to another amount of the icing to make a mauve / light purple colour. Find out more about using natural plant-based colourings, scroll to near the bottom the page HERE.
White Chocolate- Banana Icing
Soak for 1/2 hr to 2 hrs.~> 1/2 cup Cashews
1 1/2 cups mashed Banana
3 tablespoons Coconut Sugar
1 1/2 tablespoons Lemon juice
1/2 teaspoon organic Almond Extract
3 tablespoons melted Cacao Butter (or 15 Cocoa Butter wafers)
In a high speed blender, combine the banana, cashews, coconut sugar, lemon, and almond extract until smooth and creamy.
Add the cacao butter and blend again.
Chill the mixture in the fridge in a large bowl/container for at least 8 hours until it becomes firm.
Pipe or spread over the cupcakes and vEGGin-cakes.
Happy Easter / Happy Spring! See you again in a couple of weeks! Enjoy your Juicerless lifestyle!
With a Juicerless Nut Mylk Bag and a good blender you are on your way to a happy healthy lifestyle-- changing up those fructose-laden, vitamin-deficient store-bought processed "foods" for something nutritious and delicious you made from 'scratch' with great love. Today's recipes are the start of a whole series of simple, tasty, healthy treat recipes.
To let you see just how dynamic your little Juicerless Nut Mylk Bag can be we are going to give you three different Juicerless recipes each time: one will be a juice recipe (today's is Easter Morning Juice); one, a Nut Mylk (in this post that is Blueberry Mylk) and the third recipe will make good use of that left-over pulp from having made your juice or nut mylk (today you get two versions of a little banana-coconut cake recipe). Okay, let's go:
EASTER MORNING JUICE:
Fresh, yummy and so simple:
For each person partaking,
*one Orange, peeled, seeded, cut in two or quarters
*one Cup of Pineapple
*squeeze of Lemon
*about 1/4-1/2 C. Water per serving
(optional: Ice cubes)
Method:
Whirl all ingredients in blender.
Pour/gently squeeze through Juicerless bag into container.
Fibre can be put into a baggy and frozen for a smoothie.
BLUEBERRY MYLK:
Again, pretty darn simple but tasty:
For 2-3 adult servings:
Soak 1 hour - overnight:
1+ Cups Raw Almonds
Along with pitted dates and water, make the Almond Mylk base using Becca's Kitchen's Go-To Almond Mylk recipe that you can watch in a short clear video HERE ( http://youtu.be/qo8KrrVCPF4 )
Method:
*Make the Almond Mylk
*Set aside the Pulp
*Put the Mylk back in the blender. Add either 1 cup of Blueberries OR about 1 tablespoon of Blueberry Powder (you can find this at your fave whole foods store). You could add very ripe Strawberries as well, if you wanted Strawberry milk.
RAW COCONUT-BANANA CUPCAKES
1/2 cup Almond pulp* (or almond flour)
1/2 cup Pecans, chopped
1/4 cup Psyllium**
3/4 cup shredded Coconut
2 tablespoons Coconut sugar, or to taste
1/2 cup mashed ripe Banana
1/4 teaspoon organic Almond Extract
2 tablespoons melted Coconut Oil
Pinch of Salt
In a food processor grind the almond pulp, pecans, psyllium, shredded coconut, and coconut sugar.
Add the banana, vanilla, and salt. Blend again to homogenize.
Add the coconut oil last and pulse in.
Press this cupcake dough into 12 mini muffin cups (pressing lightly will give a more fluffy texture). Put in freezer to set.
*leftover from making almond milk
**Psyllium is a lovely, light seed or husk (you can use either) that you can purchase in the Health Food Store. It is used as the fibre in products like Metimucil. There is a great raw chocolate cake recipe that uses psyllium as a fluff agent-- the inside joke is that that is the "chocolate cake cleanse"... but really, no worries, if you only eat a few of these small cakes. Just be sure to drink some tea and water after you eat this cake, as you would be advised to do when eating any high fibre meal.
vEGGin-Cakes
There are no eggs in this recipe-- the emphasis on the EGG in vEGGin is to indicate the way I shaped the little cakes before dehydrating them. After I made the little cupcakes (above) I took the leftover dough and added about a handful of chocolate chips (gluten-free). Then I shaped them into egg-shapes and put them into my dehydrator overnight (I would say 12-16 hours at 105 degrees Fahrenheit). You could just as easily freeze them along with the raw cupcakes above but I wanted a little variety. They tasted very much like Tim-Bits (but NO nasty cooking oils or fructose sweeteners! No wheat flour! No dairy!)
Then I iced them using the White Chocolate- Banana Icing below. While I used the icing in its 'white chocolate color' for the cupcakes (see the photo), I added a little Turmeric powder to some of the icing to make a yellow colour, and a little Blueberry powder to another amount of the icing to make a mauve / light purple colour. Find out more about using natural plant-based colourings, scroll to near the bottom the page HERE.
White Chocolate- Banana Icing
Soak for 1/2 hr to 2 hrs.~> 1/2 cup Cashews
1 1/2 cups mashed Banana
3 tablespoons Coconut Sugar
1 1/2 tablespoons Lemon juice
1/2 teaspoon organic Almond Extract
3 tablespoons melted Cacao Butter (or 15 Cocoa Butter wafers)
In a high speed blender, combine the banana, cashews, coconut sugar, lemon, and almond extract until smooth and creamy.
Add the cacao butter and blend again.
Chill the mixture in the fridge in a large bowl/container for at least 8 hours until it becomes firm.
Pipe or spread over the cupcakes and vEGGin-cakes.
Happy Easter / Happy Spring! See you again in a couple of weeks! Enjoy your Juicerless lifestyle!
With a Juicerless Nut Mylk Bag and a good blender you are on your way to a happy healthy lifestyle-- changing up those fructose-laden, vitamin-deficient store-bought processed "foods" for something nutritious and delicious you made from 'scratch' with great love. Today's recipes are the start of a whole series of simple, tasty, healthy treat recipes.
To let you see just how dynamic your little Juicerless Nut Mylk Bag can be we are going to give you three different Juicerless recipes each time: one will be a juice recipe (today's is Easter Morning Juice); one, a Nut Mylk (in this post that is Blueberry Mylk) and the third recipe will make good use of that left-over pulp from having made your juice or nut mylk (today you get two versions of a little banana-coconut cake recipe). Okay, let's go:
EASTER MORNING JUICE:
Fresh, yummy and so simple:
For each person partaking,
*one Orange, peeled, seeded, cut in two or quarters
*one Cup of Pineapple
*squeeze of Lemon
*about 1/4-1/2 C. Water per serving
(optional: Ice cubes)
Method:
Whirl all ingredients in blender.
Pour/gently squeeze through Juicerless bag into container.
Fibre can be put into a baggy and frozen for a smoothie.
BLUEBERRY MYLK:
Again, pretty darn simple but tasty:
For 2-3 adult servings:
Soak 1 hour - overnight:
1+ Cups Raw Almonds
Along with pitted dates and water, make the Almond Mylk base using Becca's Kitchen's Go-To Almond Mylk recipe that you can watch in a short clear video HERE ( http://youtu.be/qo8KrrVCPF4 )
Method:
*Make the Almond Mylk
*Set aside the Pulp
*Put the Mylk back in the blender. Add either 1 cup of Blueberries OR about 1 tablespoon of Blueberry Powder (you can find this at your fave whole foods store). You could add very ripe Strawberries as well, if you wanted Strawberry milk.
RAW COCONUT-BANANA CUPCAKES
1/2 cup Almond pulp* (or almond flour)
1/2 cup Pecans, chopped
1/4 cup Psyllium**
3/4 cup shredded Coconut
2 tablespoons Coconut sugar, or to taste
1/2 cup mashed ripe Banana
1/4 teaspoon organic Almond Extract
2 tablespoons melted Coconut Oil
Pinch of Salt
In a food processor grind the almond pulp, pecans, psyllium, shredded coconut, and coconut sugar.
Add the banana, vanilla, and salt. Blend again to homogenize.
Add the coconut oil last and pulse in.
Press this cupcake dough into 12 mini muffin cups (pressing lightly will give a more fluffy texture). Put in freezer to set.
*leftover from making almond milk
**Psyllium is a lovely, light seed or husk (you can use either) that you can purchase in the Health Food Store. It is used as the fibre in products like Metimucil. There is a great raw chocolate cake recipe that uses psyllium as a fluff agent-- the inside joke is that that is the "chocolate cake cleanse"... but really, no worries, if you only eat a few of these small cakes. Just be sure to drink some tea and water after you eat this cake, as you would be advised to do when eating any high fibre meal.
vEGGin-Cakes
There are no eggs in this recipe-- the emphasis on the EGG in vEGGin is to indicate the way I shaped the little cakes before dehydrating them. After I made the little cupcakes (above) I took the leftover dough and added about a handful of chocolate chips (gluten-free). Then I shaped them into egg-shapes and put them into my dehydrator overnight (I would say 12-16 hours at 105 degrees Fahrenheit). You could just as easily freeze them along with the raw cupcakes above but I wanted a little variety. They tasted very much like Tim-Bits (but NO nasty cooking oils or fructose sweeteners! No wheat flour! No dairy!)
Then I iced them using the White Chocolate- Banana Icing below. While I used the icing in its 'white chocolate color' for the cupcakes (see the photo), I added a little Turmeric powder to some of the icing to make a yellow colour, and a little Blueberry powder to another amount of the icing to make a mauve / light purple colour. Find out more about using natural plant-based colourings, scroll to near the bottom the page HERE.
White Chocolate- Banana Icing
Soak for 1/2 hr to 2 hrs.~> 1/2 cup Cashews
1 1/2 cups mashed Banana
3 tablespoons Coconut Sugar
1 1/2 tablespoons Lemon juice
1/2 teaspoon organic Almond Extract
3 tablespoons melted Cacao Butter (or 15 Cocoa Butter wafers)
In a high speed blender, combine the banana, cashews, coconut sugar, lemon, and almond extract until smooth and creamy.
Add the cacao butter and blend again.
Chill the mixture in the fridge in a large bowl/container for at least 8 hours until it becomes firm.
Pipe or spread over the cupcakes and vEGGin-cakes.
Happy Easter / Happy Spring! See you again in a couple of weeks! Enjoy your Juicerless lifestyle!
