The Juicerless Christmas Recipe Collection

Season's Greetings- Merry Christmas!

Here are your three Juicerless recipes for this festive season.  I hope you find one that really clicks for you and your family!

And here are the goodies you can make with little more than a Nut Mylk Bag and a blender (and the ingredients of course):

Sparkling Cranberry-Apple Juice

This is the quintessential Christmas juice 'cocktail'-- because of its red colour probably, and also because it has a zing and children like it.  Often it is the sugar-laden commercial sort that gets chosen.  This is the healthy, tangy version with no added sugar (the apple really does look after that).  For each glass of this juice blend together 3 juicy apples, and about a 1/2 C. of fresh or thawed cranberries.  You can add a couple of ice cubes if you wish (before or after the juicing).  A little stevia is okay if you definitely want it sweeter (about a 1/16 of a teaspoon or less goes a long way).  Blend and "Milk" with your Nut Mylk Bag.  Leftover apple-cranberry pulp can be refrigerated and later used as a weak tea that is quite comforting.  (Juice plain cranberries with a little water for a bladder soother).

Nut Nog

Very delicious and a lovely alternative to the overly-sweet and thick commercial dairy eggnog. Make your own nut mylk (any variety will do-- the recipe I have chosen uses Almonds and Brasil Nuts but you could go with any combinations, such as hazelnut and brasil nut, almond and coconut, etc.

Freshly cracked nuts are the healthiest.  Please go here to find the entire recipe. Enjoy it!

We like the ripe, ripe banana mixed in, but you might not like bananas, in which case you could try baby coconut or mango, or such.  The idea is to create something so luscious and scrumptuous that you will want to drink it well into the New Year (there is nothing to say you can't).

Almond (Pulp)Shortbread

And now for the pièce de résistance!  

Here is a recipe for absolutely mouth-watering shortbread-- made with the pulp from making your almond milk!  It could well be from other nuts as well, although I must tell you that almonds make wonderful flour (dry the pulp in a dehydrator if you have one, in the oven if you don't) and grind up when cool).  This particular flour makes a great Gluten-Free flour.  The cookies will taste so almond-y (is that a word?).  

The recipe is from Sara Webster on Pinterest.  She is a little vague in the recipe, stating that she got it from a GF Sugar Cookie recipe by Detoxinista.  Based on the sugar cookie recipe and what Sara divulged about her recipe, I put together the following almond and rice flour shortbread cookie recipe. 

Preheat the oven to 375 degrees and get out your stick-free pans or pans spread with a silicon sheet or parchment paper sheet.  

Ingredients are:

•  1/4 tsp. of Baking Soda,
• 1 C. Almond Flour (after the pulp is dried and ground in a coffee bean grinder), and 1/2 C. of Rice Flour 
• sprinkle of salt
• 1/4 - 1/2C. of melted Coconut Oil (or real butter)
• 4 T. Coconut Palm Sugar and 1/4 tsp. Stevia powder, whisked together (or other sweetener)
• 1/2 tsp. Almond Extract (or Vanilla).  

Mixing in a Food Processor works well, or you can do it by hand. 
Put on a stick free pan or on silicon or parchment and bake for about 15-20 minutes.
Carefully remove and cool on a rack. 

Merry Christmas to you and your family!

Fresh, healthful vitamin-packed Juices are a fantastic addition to any detox or health improvement diet. You don't need a fancy juicer... a Blender and a Nut Mylk Bag will do the trick! 

Unplug your Arteries with Garlic, Lemon and Ginger Juice

I know how healing juicing can be-- you ingest all the fresh nutrients directly from the fruit or veggie. It's sort of like a blood transfusion! 

The recipe that we use is near the bottom of the post and highlighted (*I am not a health professional.  Please consult with your physician or preferred health professional before considering taking this mixture.)

 Today's juice recipe for a heart artery cleanse has made its way from natural healing lore onto the internet / Facebook / Pinterest / Twitter and into people's fridges all over the world. Although there is a 'cooked' version of this recipe (for those who want to make large portions at a time) I have chosen to make this Garlic, Lemon, Ginger, Apple Cider Vinegar concoction as a Raw Juice Elixir. 

I make it in smaller portions than the popularly-circulated recipe and keep it in a small mason jar in the fridge. We also do not use honey (in the original recipe as a sweetener) but instead 'chase the' 1 Tablespoon dose with some water.

 Actually, we have gotten quite used to it, and at least for us, the strong tart garlicky fiery flavour has become quite pleasant, really. As though we have actually "accomplished" something by letting it sit in our mouth for a couple of minutes before allowing it to travel warmly down the rest of the digestive tract.

The Garlic portion of the recipe is often referred to as "Russian Penicillin" since garlic is renowned as a strong natural anti-biotic.  Lemons, Ginger, and Apple Cider Vinegar each have their own fan support for anecdotal reported cases of curing various illnesses (from colds to heart disease) and for lowering cholesterol, blood pressure and helping with weight loss.  

Again, I suggest you do your own due diligence in determining whether these natural whole food products work for you, and if you have medical clearance if you are on medication for any doctor-supervised illnesses.

One recipe reads:

1 Cup of organic Lemon Juice
1 Cup of organic Garlic Juice
1 Cup of organic Ginger Juice
1 Cup of organic Apple Cider Vinegar

This uses about 7 lemons, several cloves of garlic (3 heads?), and maybe 3-4 large hands of Ginger.  Juice and strain the lemons, garlic and ginger.  Add the ingredients above together in a pot and boil on low until the liquid has reduced by a cup to about 3 cups.  Your house will smell pretty ... hmmm... pungent, shall we say? After you have reduced the liquid, add 3 cups of good honey and heat and stir it until combined with the other ingredients.  Cool..  Bottle and take 1 T. a day.  Increase your daily intake until you are taking about 3T. a day (at different times during the day have 1 T. x3).

Another recipe goes like:

Put 1/2 C. of Lemon Juice and 1/2 C. Ginger Juice to a large bowl.  Blend up 25 cloves of Garlic in a blender.  Mix the foregoing with 1 Cup of Honey and 1 Cup of Apple Cider Vinegar in the blender together.  Bottle in a glass jar or bottle and keep in the refrigerator for 5 days.  Drink 2 teaspoons in warm water or orange juice in the morning, and again in the evening.  This recipe does not require straining... the fibre from the fruits is thus consumed as well as the juice. 

Our Recipe:

In Blender carafe combine: 

• Juice of 3 ripe organic Lemons
• 1 large claw of Ginger, grated
• 10+ cloves of Garlic, minced
• 1/2 C. of raw Apple Cider Vinegar.  

Blend up everything into a smooth drink.  Pour through a  Mylk Nut Bag and bottle and cap (I use the small glass mason jars for this).  Start with 1 T. in the morning, with water as a "chaser".  Increase to 3T taken over the day.  We also include Green Smoothies and Juices, Astragalas, Cayenne, and Turmeric in our usual regimen over the course of the day.

**Thanks to our friend Eva for posting this recipe on Facebook and blessings to everyone who gives it the 'good old College try' period of at least 6 weeks! 

Merry Month of May Juicerless Recipe Collection: Mango Joy Juice, Frosted Coco Mylk, and RAWkin' Blondies

In the Merry Month of May we indeed have much to celebrate in the Northern Hemisphere-- all life is bursting forward, summer is on the verge. Our hearts do, though, go out to the victims of the tornadoes in Oklahoma. They will not have such great memories of this May.

 Here are three super delicious and nutritious Juicerless recipes-- each of which is made using a Juicerless Nut Mylk Bag somewhere within the process.   The Mango Joy Juice Recipe of course involves straining the juice of fresh mango with a nut mylk bag.  The yummy RAWKIN' Blondies are tasty raw dessert bars that use Almond Mylk Pulp instead of the usual wheat flour-- that makes them rawkin' Gluten-Free!  And the very delicious and icy Frosted Coco Mylk has a foundation of pure, home-made Almond Mylk, made of course with a Nut Mylk Bag. 

Recipes are coming right up-- just click where it says "Read More"...

Juicerless April Recipe Collection

I'm hoping that wherever you are reading these Juicerless recipes, there is a state of peace.  And nice weather.  I know that that is not possible always and everywhere, but I also know that you have the power to put yourself into a position of appreciation for what you do have in your life, and that peace is a possibility-- the nice weather is harder to command.

In this post we have three distinct recipes, but all connected by the Juicerless Nut Mylk Bag (and the blender).  The beverages (carrot-nettle juice and coconut-almond mylk) are pretty simple and straight-forward to make.  The fiberlicious carrot cookies are a little more ingredient-complex, but still easy enough that you could make them with your 4-year old.  And the cookies and mylk here are truly your friend -- no dairy, no wheat, no eggs, no peanuts, no high fructose sweeteners.  I will talk more about the juice after you read through the mylk and cookie recipes:

Fiberlicious Carrot Cookies


Makes 2 dozen

Ingredients:

2 cups Carrot pulp (from your juice)

1/2 cup unsweetened, dried shredded Coconut

1/2 cup Coconut pulp (from your mylk)

2 tablespoons Flax meal

1 large Apple, cored

3/4 cup Dried Cranberries

1 cup Almond Pulp (from your Mylk)

1/4 cup Maple Syrup

Directions:

Combine ingredients in a food processor and process until combined. Use your hands to form two dozen cookies, flattening them as much as possible without breaking apart. Dehydrate at 115 degrees for 12-15 hours, turning over once during the drying process.

Coconut-Almond Mylk

We can actually buy this in the stores these days, but you will spend a lot more on it then if you make it yourself.  I suggest that you watch Becca's excellent video on how to make nut mylk HERE-- she will answer the questions about how much it costs and all the nutrients you get without the non- and anti-nutrients (yes, even store-bought "health foods" can be a cachement for various things you probably didn't want to eat, such as preservatives and emulsifiers and such.)

Soak 1 C. Raw Almonds in about 2 C. Water overnight or until the Almonds fill the 2-Cup Container.  Pour off the soak water.  (I generally remove the husks/hulls, but it is not necessary and not everyone has the patience to do that-- I get it).

Put the almonds in the blender and pour over as much water as you wish to have mylk-- 6 cups now, and after you have put some away you can also pour in another 3 or 4 cups.  You get to decide whether you want it creamy or thinner.

Strain through a Nut Mylk Bag.  Remove the pulp from the bag for the cookies.  Set aside.

Part 2-

Using a couple of cups of the Nut Mylk (and without having to wash out the blender) add 1/2 C. of dry, unsweetened, unsulphured Coconut Shreds to the blender and whirl up.  Strain.  Remove the pulp and set aside for the cookies.

Incorporate the Coconut Mylk and the rest of the Almond Milk, or as much as you wish.  This is just fabulous on cereal, in smoothies, and in preparing foods that call for dairy.

The coconut and almonds are both pretty sweet, but you may add sweetener of choice during the blending process.  Dates are great as a nut mylk sweetener.

Sting-Me-Sweet Juice

When I was a child growing up on a farm, I cursed the Stinging Nettle that would jump out at me along the pathways and sometimes in a patch of wild strawberries.  I had no idea that Stinging Nettles, that grow all over North America apparently, are a potent herb that you can drink as tea in the Spring (when the baby leaves are picked and dried) to take care of allergies and hay fever.

Some conventional herbalists caution against eating "raw" nettles.  Others point out that running them up with some fluid in a blender is pretty close to the steaming that is a fairly common way to prepare them as greens.

Our son grew some just out in a front flower bed.  I choose only the most tender looking ones, not too many ("less is more" is what my Optimal Breathing coach tells me), and I do wear gloves to pick them, rinse them off, and throw them into the blender.

To make a juice, put your Nettles into 2 cups of water in the blender and spin up.  

They also make great compost.

Next Part:

The Carrot Juice:

Wash and peel about 2+ Cups of Carrots.

Chop up and add to the Blender with a couple of cups of filter water.

Blend up.  Strain off the juice and remove the pulp (for the cookie recipe).

Carrot juice is sweet and satifying.  After you have removed the pulp, you can add the nettle juice in and mix them up together.  You might want to add a couple of savoury ingredients of your choice-- perhaps a little savoury or some tamari?

Perfect Breakfast Green Juice

         

Whirl all ingredients in your blender. Strain through your Nut Milk Bag or a fine mesh strainer to remove the residual pulp. Drink right away but sip slowly!
Ingredients
3 stalks organic Celery, chopped
1 organic Cucumber, washed well(peeled if not organic)
2-3 large Kale leaves, stems removed
¼ Fennel bulb
1 Lemon, seeded,peeled, chopped
1 green Apple (peeled if not organic)
½ inch slice of Ginger, peeled

This wonderful juice is the perfect start to the day-- alkalizing and delicious!

Juicerless Recipe for Canteloupe Milk (for Swollen Lymph Nodes)

Big juicy cantaloupe - image from Pixabay

Maybe someone told you that a big, juicy Cantaloupe is the perfect breakfast fruit because the flesh contains so many nutrients-- you can get a good whack of your Vitamin A and Beta-carotene needs met just with this morning Cantaloupe. BUT, did you know that you could also take down the swelling of your lymph nodes (think of around your neck, your ankles...)**  I picked up this information from raw foodist, Tera Warner in a newsletter and think that it is worthy of spreading!

So here is what you do:

1. Soak the whole cantaloupe in a large bowl of pure water and Apple Cider Vinegar for about 15 minutes or longer. 
2.  Rinse. 
3.  Dry off and cut with a clean knife. 
4.  Scoop out the seeds and put them into your blender along with about 3 to 4 cups of water; . 
5. Process well. 
6.  Pour the contents of the blender into your nut milk bag or strainer and strain into pitcher. 
7. Return the fluid to the blender. Scoop up some fresh cantaloupe fruit into the blender as well. 
8. Whirl up! 
9.  Drink!

**I am not a medical practitioner.  Please see your health care provider if you have swollen lymph glands.