The Juicerless Spring Recipe Collection

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.

**Do you really need a Dehydrator for a raw lifestyle?

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.

**Do you really need a Dehydrator for a raw lifestyle?

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.

**Do you really need a Dehydrator for a raw lifestyle?

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!

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"...

Coconut Mylk (2 Juicerless Recipes)

Coconut Milk courtesy of Pixabay

You can make coconut milk with the recipes below using a Nut Mylk Bag.  The pulp makes great additions to cookies, breakfast crumbles, crackers etc. You can freeze the coconut pulp until you have time to dehydrate it.

Coconut Milk (from Scratch)

Ingredients/equipment:

Meat from one mature brown Coconut

1 C. of Water, or enough to cover the coconut meat in the Blender

Nut Mylk Bag

Method:

Slice brown skin off the coconut meat and chop into manageable pieces and place the coconut meat into the blender.

Pour the water until it just covers the coconut. Blend until all the coconut pieces have been converted to pulp.

Pour through the Bag from the Blender into a jug, 'milking it' to draw out all fresh creamy liquid.

Store the coconut milk in the fridge for up to 2-3 days. Sweetener can be added at the blending stage if desired.

Fresh coconut milk can be used in smoothies, on cereal, in ice creams and in savoury recipes such as raw vegan coconut mayo.

The leftover pulp can be used in cakes, breads and biscuits or dried and used in any way that desiccated coconut is. The wet pulp can also be frozen until required.  (thanks to Klomasius at Raw Food Talk for this recipe).

COCONUT MYLK (from Coconut Shreds)

Simply put about a cup of coconut Shreds in your blender and cover with water.  Blend up.  Add more water to gain the consistency you desire.  Filter through the Juicerless Bag.  Store as above.

With a Nut Mylk Bag and a blender you are set to make fresh, vibrant, vitamin- and mineral-filled fruit and vegetable juices, nut mylks, jellies, and more!