Thursday, October 4, 2012

My New Fall Juice

I was at the store today and saw my favorite thing to cook with .... cranberries! So of course I had to grab a bag and head home to the juicer! I took out my favorite produce and whipped up a new Fall juice and wanted to share it with you all. Fresh, Fall and very easy to make. YES it's from Sandi, so it does have a a few produce items in it but it is so worth every one of them.
2 Large Beets Peeled and cubed
4 oranges(peeled)
2 lemons (peeled)
3 limes (peeled)
4 Granny Smith Apples 
1 cup Cherries (pitted)
2 cups fresh Cranberries
2 pounds Carrots
Serve over ICE

Hint: Fill your shoot with your cherries and cranberries and put your plunger in. Then turn on your juicer. Your berries will now juice and will not shoot out all over the place. Once they juice you can turn off the juicer and till the shoot again until you have juiced all your small items. Follow all your small items with any produce that is soft like pears, peaches or apples. Then follow with carrots so that the carrots will wash out all the residue left behind. Make sure to check your pulp container though out  your juicing time. 
Another Hint: I place a plastic bag from the grocery store in my pulp container before I juice so that I have less to clean up. I check it mid way through and press down on the pulp so that I have more room for pulp. Continue on juicing. 
I like to save this pulp to use in muffins but that is for another recipe. LOL
Til tomorrow
Have a Juicy Day

Saturday, September 1, 2012

September 1 My Morning Juice

I love to play with my produce!!! Guess I never listened to my mom when she said "Stop Playing with YOUR Food." Playing with food makes creating juices so much fun!

In the mornings I do not drink any juice with kale because I take thyroid medicine. So that means creating fun, tasty juices that have no kale or broccoli, cauliflower, collard greens or brussel sprouts in them. I could take the easy way out and just juice a single fruit like orange or apple but what fun would that be? Not only that I have it my head *Gotta have Veggies in Every Drink.*
So this is how I started my September Saturday Morning.
1 Cup fresh pitted Cherries (Bing)
3 Oranges (peeled) 
1 Large Peach (pitted)
6 Carrots
1 Lime (peeled)
2 Beets
1 Granny Smith Apple
1 Fuji Apple
Juice all above in the order given... Hard produce after the soft produce so that it will wash out all the left over residue into the juice. YOU are Not Wasting anything and enjoying everything. 
Look at how beautiful this juice is.

Serve Cold.
 Til Later 
Stay Juicy

Sunday, August 12, 2012

Sandi's Beet It Juice

I was shopping in my local Whole Foods the other day and of course I just had to have one of their fresh made juices while I looked around. I ordered their "Beet It" sub'd out the ginger for lemon and went on my merry way as happy as could be. Yes, juiced beets are Amazingly SHWEET!

I decided Saturday I just had to recreate the Whole Food's Beet It but you know me I wanted to add my own special touch to the mix. I didn't think I would ever find a beet juice my husband would drink and this recreation he did and asked for seconds. Here it is....
Sandi's Beet It Juice
1 medium size beet
1 huge carrot (or 12 oz of carrot juice about 6 regular carrots)
3 granny smith apples
1 large orange (peeled)
2 lemons (peeled)
1 lime (peeled)
Juice all together and serve over ice. 

Til tomorrow
Shweet Sandi

Tuesday, July 31, 2012

Mango Madness Juice

When I started my Juice Cleanse if you had said to me that I would be drinking Mango Juice I would have said you were crazy. I hated mangoes...juice, to eat, to simply smell. WELL, that all changed one day when I decided to make up a Mango juice for my daughter Kassy to drink and she dared me to drink some of it. Well one could say the rest is History. I LOVE IT! This is not that  juice but one of many I have created since that day in June. This is MY Mango Madness Juice.
1 Cup Fresh Bing Cherries Pitted
1 Mango
4 Clementines
1 Large Navel Orange
1/2 Lime
1/4 Lemon
1 Carrot
1 Huge Cucumber
Juice all in the order listed. This will make up about 40 oz of thick rich juice. You can freeze it to make sorbet, Popsicle, or drink it over ice. 

Friday, July 6, 2012

Breakfast Juice to Wake You Up And Start the Day.

Summer time, the grand kids are at your house visiting or maybe it is the children are out of school and home driving you nuts. They pop out of bed and want something really cool and deli-sh to drink for breakfast (or anytime). Grab your juicer, the following fruit, some ice and head to the kitchen.
1 Papaya (Peeled & sliced or cubed)
1 Pineapple (peeled and  speared)
1 Orange (peeled)
1 Lemon (peeled)
Juice the above items in the order listed. Yep I am telling you which way to juice them for a reason. Papaya meat once juiced makes a thick juice that leaves a sludge in your juicer. That is not a bad thing at all. Just follow the papaya with your pineapple, orange and lemon juice to wash all the yummy goodness into your juice. Save all of your juice you can serve it over ice now or put it in the fridge over night for the morning breakfast juice.
Add in juice : Juice 2 cups strawberries, 1 huge TX peach and 1/2 of a huge cucumber in a measuring cup. I like to strain my juices a few times til smooth and for a nice breakfast drink i add 1 oz of this juice to 8 oz of the above Papaya/Pineapple Juice. Serve Cold.
 Need a refreshing drink to cool off after a hot walk?
Add 4 oz of Papaya/Pineapple juice, 2 oz strawberry/peach/cucumber juice and 1/2 cup ice in a blender.
Any of the above juices can be easily made up as Popsicles...ENJOY!
Til Tomorrow
~Stay Juicy

Wednesday, June 27, 2012

Chips And Salsa Juice Recipe

My niece and her husband recently started on their own juice journey and I must say it sounds like it has been a wonderful one for them as well. She text-ed me a recipe that her hubby came up with that sound just wonderful. I added my spin (which I will note) and I must say this is the only way to celebrate the FOURTH OF JULY if you are Juicing! I mean come on everyone will be cooking out and munching out on chips and salsa... WELL, they makes it possible for us juicers to do so as well.

Chips and Salsa Juice
(Makes  40 oz of Juice)

6 Ears of Corn (cut the kernels off)
3 Bell Peppers
6 Tomatoes (Charlie uses Roma... I used Beef Steak)
3 jalapeno peppers
4 green onion stalks (I add the bulbs as well)
1 clove of garlic
3 limes (peeled)
Now what Salsa is without Cilantro? So my twist is
1 handful of cilantro.

Now I know you are thinking HOW in the world are you going to juice kernels of corn? Well, my niece gave me a hint that made it so simple and easy.
Turn off your juicer.
Place your corn kernels into the food shoot.

Place the plunger on top and THEN turn the juicer on.
You will need to do this each time you empty our the food shoot but it works...I promise you! You will get the most amazing Corn Milk!
After you "juice' your corn then follow with the rest of your produce. As my niece warned me, I will warn you... Don't take a single sip of the corn milk or there will be none left for your salsa!

Have a great Holiday!
Til Tomorrow

Monday, June 18, 2012

Tomato Basil Sauce... An *All from the Pulp Recipe*

Remember last Saturday I made that amazing Tomato Basil Juice? I saved the pulp and added a little bit more tomato pulp from Monday to the mix. Made up an amazing Tomato Basil Sauce. This one was cooked but you can also leave it nice and cold for  refreshing sauce for dipping bread or putting over pasta. I'm not eating right now so I made this up for my husband. He loves it! Asks for more please because he ate it 2 ways and now we are out. (Good excuse to make more of this delish refreshing juice.)

It's really simple and easy to make this Tomato Basil Sauce. Here are the items you will need before you get started.
1 large mixing bowl (large enough to hold your pulp)
1 crock pot (I use a small one since I live in a small space)
Blender or Food Processor
Your Pulp
Fresh tomato juice
2 celery stalks
1/2 Yellow Onion ( I used a sweet Texas onion)
2 cloves of garlic
1 bottle of purified water
Any Dried herbs you want to add to the sauce. (Remember you already have your basil from your pulp.)
Sea Salt
Black Pepper

Step 1: Empty your pulp into a large mixing bowel. Go through the pulp and remove any large pieces of skin, left over onion pieces that do not look like they will process down.

Step 2: Using your blender or food processor you will need to place about 1 inch of liquid (water or juice) into your container. Then add a small amount of the pulp ( 1/4 cup) and pluse. Once it starts liquifing, you can add another 1/4 cup of pulp. Process your sauce to the texture you want it. Remember it is going to be cooked so it will break down more. Remember to place the sauce into the crock pot as it fills your container. 
Step 3: Now you have all your pulp processed into a thick but smooth like consisenty, you can process the fresh produce like the celery, onion and garlic. I processed it to a nice chunky mixture. Add this to your crock pot and stir.
Step 4: Add any dried herbs, sea salt and black pepper. Stir well. Add more water or tomato juice until it is nice and moist.
Step 5: Cover with the lid and turn on to LOW (if you are cooking for a while) or turn it onto HIGH (if you want it to cook down in about 3-4 hours).
Step 6: Check and stir after 2 hours. Add more liquid if you think it looks to thick. Cover and allow to cook until the sauce looks a deep red color.

Step 7: You can take the cook sauce and use as is OR you can make the sauce smoother by adding some to the blender, along with some of your tomato juice.  Make sure to put the lid on tight. Cover the top with a towel before you pulse the mixture. Be VERY CAREFUL as hot mixture in a blender can explode. Don't overfill. In fact it is best to process a small amount in your blender and then put it into a different container.
Step 8: Enjoy! You can eat this sauce on pasta, spaghetti squash, as a dipping sauce for bread sticks or any way you want too. My daughter ate it as a sauce for her pizza. Store any of your sauce that you have left over in the fridge for a few days or freeze it til the next time you want to add it to pasta, rice or even use it as a wonderful tasty dipping sauce.
I'd love to hear how you enjoy your Tomato Basil Sauce. Snap a picture and Drop Me A Line with how you love your Sauce. I'd love to add it to our Blog!

Saturday, June 9, 2012

Tomato Basil Juice- Oh What an Amazing Juice This One IS!

Wanted to share with you my new favorite juice...Tomato Basil Juice. Look at the beautiful glass of juice! The separation shows you the amber glow of Fresh PURE Tomato Juice! Topped off with the Gorgeous, Delicious Red ...Can't you just taste it now?
Tomato Basil Juice
8-10 Beef stake Tomatoes (can use roma but you will need 15-18 Roma's)
1 large handful of fresh Basil
4 green onions (only the bulbs and 2 inches up the stem)
1 clove of Garlic
Black Pepper to taste.
Juice all the veggies & fruit above and place in a container. Add  pepper to taste.

After you clean up don't throw away that pulp! Save it for a Tomato Basil Sauce... store your pulp in a bag or container in the fridge until you have time to make it into a sauce. It can also be frozen.
Sauce Recipe to come in a few days...until then grab some Tomatoes and Basil and get your Juice On!
Stay Juicy

Friday, June 8, 2012

You CAN Have Your Juice and Eat it Too... New Juice and Pulp Sauce Recipes

My husband and I get so many requests for Juice recipes that are a nice balance between vegetable and fruit BUT they want the drink to taste like it is just fruit. So, you know me always up for a challenge. Here is one of my newest recipes for Hidden Veggie Fruit Juices and also I am going to show you what you can do with the pulp that was left over after you completed your juicing. Ready to get started? This is a long picture loaded post so be ready.
Mixed Fruit with Cucumber Carrots in Hiding Juice
1 Cup Blueberries (frozen or fresh)
1/2 Cup Red Grapes
1/2 Cup Frozen Dark Cherries (can use fresh)
4 Large Strawberries
1 Orange (peeled)
3 Granny Smith Apples Cored
2 Large Fat Carrots
1 Cucumber (peeled if not Organic)
Juice everything listed above in the order shown. The reason being is you are juicing the frozen, small and softer fruits, that can leave a mushy mess in your juicer; first is so that you can then wash out the juicer using your other fruit so that you do not miss any of that tasty goodness. 
**Hint for Juicing Small Fruits**
Leave your Juicer in the OFF POSITION. Add your blueberries, grapes, cranberries any small berries into the opening of the shoot. Replace the plunger but DO NOT PRESS DOWN. Turn on your juicer. Now proceed to juice like normal. After you have juiced all your small items run a *liquid* fruit or vegetable thru the juicer to rinse out all the remaining goodness.
 Now on the the PULP SAUCE.
Once you have completed your juice take your pulp our of your reserve and place it in a large bowl.
Go through the pulp removing any large left over pieces of skin. 
Using a blender or food processor, add a small amount of of the pulp and process until it is chopped up.
I use an Oster Blender and start with water and a small amount of pulp, beginning on the lowest speed I process until my mixture looks like think dry "applesauce". I then remove that into a crock pot and process more until I have processed all the pulp.
When all my pulp is processed I then decide do I want to cook it or use it fresh. I decided this time to freeze 2 cups in a Ziploc Container to use after I am finished with my Juice Cleanse. So I will make sure to post what I do with that at a later date. Now On to the Pulp Sauce.
In the Crock Pot you have your processed pulp. To that I added the zest & juice from 1 very large lemon. 

You can also add your dried spices to your mixture at this point.  I added a cinnamon stick (make sure you are using the cooking kind not the craft ones), fresh nutmeg, dried cloves and ginger. 
Stir it well. Make sure the cinnamon stick is down inside the mixture. Place the lid on the crock pot and turn it on low. I left this cooking for about 2 hours. I did go in and stir the pot at 1 hour. At hour 2 remove the cinnamon stick. Taste your mixture. If it is sweet enough for you as is, leave it to cook 1 more hour. If it is not sweet enough, add a small amount of agave nectar (if you're going Vegan) or honey (if you are not). This will need to cook another hour. After an hour take a peek. It should be bubbly and might even have a little pool of dark moisture around the surface. That is perfectly fine give it a nice stir and turn off the crock pot, replacing the lid. 
This sauce can be eaten like applesauce, cold or warm. Use it on meats like chicken, pork or even fish, if you're still eating meats. Once it has cooled down, it thickens and looks like a nice preserves. My husband requested I bake his favorite Gluten Free Oat Muffins for Saturday morning breakfast so he can use this sauce like a butter on it. 
Almost makes me what to end my Juice Cleanse earlier... well almost. Good thing I put some in the freezer for after my cleanse. YES, This can be frozen or canned which ever suits your needs.
Hope you all enjoy these Recipes. I would love to hear if you create  some of your own fun Fruit Sauces too.
Stay Juicy!
Til Tomorrow

Wednesday, June 6, 2012

More Juice Recipes for Your Daily Needs

As you know live gets boring if you eat the same food every day. Same thing goes for juicing... Life gets boring and you are more likely to stay with the program and your body will see a change if you do what we all say, and "Juice  Rainbow".

Here are some recipes for you that will help you, Juice A Rainbow (or juice a whole mess of different fruits and vegetables) each week. By changing up what you are putting into your body, you can help your body cleanse, heal and live a better life.
One of my favorite Morning Juices includes Veggies but tastes of so Fruity! Each item in this juice has a purpose and the balance is a very smooth and tasty juice.
 1 Orange
2 Barlett Pears
1 Cup Red Grapes
8 Large Strawberries
1 Carrot
1 Large Cucumber
Juice all above together, strain and serve Cold. This made the juice shown in the picture below.

Melons & Cucumber Carrot Juice
1 Medium Watermelon
1 Large Athana Cantaloupe (or 2 Regular Large Cantaloupes)
2 Large Cucumbers
4 Large Carrots
Juice all the above together and serve cold. 
Juicing watermelon is especially nutritious because you can juice the entire melon…fruit, rind and seeds, all of which offer incredible benefits. In fact, studies show that the most nutrient dense part of the melon is the rind, and the seeds contain beneficial fat. Make sure to wash your melon well and strain your juice. 
Cantaloupes are a good source of Vitamin C and A and contain calcium. They are antioxidants, anticancer and anticoagulant (help to prevent the formation of blood clots).
Carrots are one super food as far as I am concerned. They are rich in Vitamin A, B and C along with iron, calcium, potassium and sodium. Carrots help cleanse your liver and digestive system, as well as help stop kidney stones from forming. Carrots really do help your eye sight by the way  so juice  away.
Cucumbers give you vitamins A, C, K, B6 as well as folate and thiamin.  They also can help control and reduce high blood pressure. Cucumbers are full of water thus they are wonderful diuretics.
So as you can tell that while this juice is mighty 
Tasty it is also very good for you!

One last recipe before I head off to sew a few dolls.
Tomato Spinach Juice
1 Cucumber
1 Radish
1 Carrot
1 Large Cucumber
1 Sweet Green Onion
6 Roma Tomatoes
Large  handful of Spinach
2 Sprigs of Basil
Juice all together, strain and serve either cold or warmed to 118 degrees.

Enjoy and See you Soon with more Recipes
Til Then Stay Juicy

Thursday, May 31, 2012

Nice Cool Juice RECIPES 4 Summer Fun

I wanted to share with you 2 Cool New Summer Time Juice Recipes. Make these up and keep them nice and cold. Take then in the cooler to the pool with you or freeze then into Popsicle or Slush for that perfect dessert.
 The Accelator 
1 Athana Cantaloupe or (2 Regular Cantaloupes)
2 cups Black Grapes
3 Large thick Carrots
1 Large Cucumber
½ Lime
Juice all together and serve Cold.
My husband named this juice based on what it he said it did for his workout after he had an 8 oz glass. This juice is loaded with yours vegetables if you make sure to get large cucumbers and carrots. Yet the cantaloupe and black grapes are the star of the show! So smooth and oh so delicious!

Today on my 71st day of my Juice Cleanse I have fresh peaches in the house and wanted to create something that showcased the peaches yet was not overly *peachy*. Here is my Peach Supreme.
Peach Supreme by Sandi
5 Peaches
2 Cups Red Grapes
1 Cup Strawberries
1 Large thick Carrot
1 Large very big Cucumber
Juice all the above together and  drink over ice.
I wanted to create a fun and exciting dessert for us to have and of course I am only *eating* juice so after putting on on my thinking cap I am up with something like an Italian Ice without the extra sugar. 
Just pure and wonderful juice...and of course ice!
Really simple to make. Take 2 cups of your Peach Supreme Juice and add it to 1 cup of ice in a blender. Blend on the *grate* making sure to hold on tight to the lid so that you don't have a mess.  Add a more ice to your  blender as needed until you get the consistency of Italian Ice (shown above). 
Spoon into serving bowls and place in the freezer if you will be serving within an hour or so or you can leave it in the blender jug and place it into your fridge for up to 4 hours.  You will not want to garnish with anything if it is for juicers. Right before you serve it squeeze a small amount of fresh lime juice...a mean small, less than  1/4 teaspoon for a serving dish. If it is for anyone not juicing garnish with a sprig of mint leaf or grate a little bit of fresh lime zest.
Hope you enjoyed today's Cold Summer Recipes.

Tomorrow we'll be talking about What You Can Do With Some of Your Pulp for the Non Juicer's in Your Family. It's a really Yummo Salsa!
Stay Juicy

Wednesday, May 30, 2012

Yummy Yummy In Our Tummies! Juice Recipes

I wanted to showcase and give you all some recipes now only from me and my family but from some of my Juicing Friends. I will share pictures if I have some. Hope you will try them out at your home too.

Tracey White's WoW We Juice
2 smallish beetroots
1 Large Lemon with half the skin on
2 Cucumbers
1 Granny Smith
3 inch Chunk of Ginger
Juice All together and Enjoy this Beautiful Drink!

Wendy Cheek's Papaya TwoFer Juice

2 Oranges
2 Carrots
2 Mangoes 
2 Peaches
1/4 Papaya
1 Sweet Potato
Juice all the above together. Serve and Enjoy!
Makes about 28oz of  fresh juice.

1 cucumber
1 celery
1 carrot
1 red pepper
10 radishes
3 scallions
half a lime
1 garlic clove 
half bunch of cilantro
Seasoned with pepper, a smidge of cumin, sea salt.

3 roma tomatoes
2 carrots
2 small celery
handful of spinach
I warmed it right around 100 degrees and added some garlic and onion powder.

1 small Egg Plant
4 medium tomatoes
4 basil leaves
4 cloves garlic (to taste) Note from Sandi this seems like alot to me
Toppings: Be creative
1 medium green Onion 
1 Red Peppers
2 chili peppers (remove seeds , or leave in for heat)
Juice all together

Hope you enjoy these delicious recipes.

Sunday, May 27, 2012

What Makes A Nice Balanced Glass OF Juice?

When  I started juicing the first thing I asked in groups was HOW Do I know WHAT TO JUICE? 
I watched "Fat, Sick and Nearly Dead" by Joe Cross and joined his online Community, Join The Reboot.
There are a whole mess of good recipes to follow and weekly meal plans too. BUT I am one of those adventurous gals who is always in the kitchen or in front of my sewing machine making up my own thing, so I knew it would only be a matter of time before I would have to make up my own Juices.
So I had to know WHAT MAKES A Nice Balanced Glass of Juice?

I picked up a couple Juicing Books, got online and read  from some pretty knowledge folks and of course asked lots of questions in the Join the Reboot community as well as the Rebooter Buddies on Facebook.
One of the best books I can recommend is "The Juicing Bible" by Pat Crocker. My hubby gave it to me for my birthday along with Eat to Live and those to books already look like I have owned them for 5 years. (Been less than a month.)
 So the run of thumb for creating good healthy juices is to make your ratio at least 80% vegetable juice to 20% fruit juice. You can always create an all vegetable juice that would be wonderful and if you create all fruit juices now and again that is fine too...Just try not to make a habit of it. The reason being you don't want to have your blood sugar going through the roof and your weight going UP not down. The whole purpose of Juicing is to get HEALTHY so Juice responsibly. 
Did you notice the nice fresh glass of juice at the top of the page?
IT was one of our first Fresh Raw Juices we made. Nice Tasting too. Here is the Recipe
and a Peek at the Beautiful Bountiful that made it up.
3 Carrots
5 -6 Large Roma Tomatoes
1` Cup Broccoli
3 Stalks Celery
1 Small Beet 
2 Small Pieces of Cauliflower

When you are creating your juices, pick our the vegetable and fruit combos you want to juice together. Juice them and give them a taste. You can always add to your mixture. to suit your personal taste. Remember NO Recipe is written in stone. It is only a guide line for you to follow.
Use your taste buds and let your body guide you. Have fun and love to hear some of your recipes.
Have a Juicy Day!

Saturday, May 26, 2012

Recipes for This Odd Fellow ...Jicama

I am always getting asked about this weird looking thing we have in our Marketplaces. Looks like a coconut but it's not. Around Texas the locals eat it cut up with chili pepper on it. In our house we just juice this mighty tuber called a Jicama.
If you have never seen one before they can be rather odd looking, but let me tell you juiced they can be so great for your body! Jicama is high in carbohydrates in the form of dietary fiber. It is composed of a bout 90% water, it contained on trace amounts of protein and lipids. It's sweet flavor comes from the oligofructose inulin (also called fructo-oligosacuuharide) which is a prebiotic. 
Jicama is HIGH in Vitamins C,A and B, along with Calcium and phosphorus.

Keep in mind when using this vegetable this is a very unique veggie so when eating or juicing it you will need to make sure to *pair* it with a nice and tasty friend. I think it has a slightly vanilla taste so keep that in mind when you pair it up. I have some wonderful ideas for it in the FALL for Thanksgiving. but for now...
Below you will find 2 of my Family's favorite recipes for Jicama Juices. (pictures included).

1 Large Jicama (peeled and sliced)
1 1/2 cups black grapes
1 1/2 red grapes
2 stalks celery
2 Large cucumbers
4 Large carrots
6 Large starwberries
2 Granny Smith Apples
1 lime ( may add some of the peel if you like. I love the peel or zest in my juice.)
My Grand Daughter Zoe loves Jicama To Go Juice in her Sippy Cup. She is 8 months old and  loves her fresh juice at Nanna's Tree House.

1 JICAMA (peeled and cut into pieces that will fit into your juicer)
1 cup of fresh blueberries ( if you can't find fresh you can use frozen they work fine in your juicer...believe me.) 
6 oz of fresh Strawberries

 Hints for juicing blueberries and other small berries: If you want to juice blueberries just add them with your jicama. Be very careful when you add them they will POP out everywhere. Add them slowly and with some of the jicama in your hand. Place the berries into the chute and quickly add the berries and plunger so that the berries don't POP out. You can do the same thing with frozen berries (in fact I find if they are frozen they juice better).

There are so many things you can do with your fresh juice. Use your imagination. 

You can make a Popsicle. Simply place some of the juice in small solo cups in your freezer until they juice is slushy. Then insert a wooden Popsicle stick so that it stands in the center. Place your cups back into the freezer until they are totally frozen. Remove from freezer when they are hard and run under hot water to loosen or if the cups are paper you can simply peel then away from your frozen Popsicle. ENJOY.

Using a glass baking dish pour your juice into the dish and place into the freezer about an inch deep. Be sure the dish is setting flat. Check the dish at 30 minute intervals and when it reaches the  stage where it is somewhat hard but not totally frozen take a fork and scrap the top layer . You will scrap the enter top of your pan. Continue scraping the juice and removing it to another pan or place it is a dessert glass and into the freezer to serve to that special someone. This makes a wonderful Shaved Fruit Juiced Ice Dessert. 
I served this in a dessert dish as a special treat to my hubby the other night.  Of course I forgot to snap a picture.
I'd love to see or hear about any of your ideas and unique ways to use juice.
Have a Great Juicy Day!

Friday, May 18, 2012

Shweet Tomato Juice...YUMMO MY V8

I love V8 Juice BUT it has way to much salt and other stuff in it that I just do NOT want to put into this body any longer. So I set about playing around in the kitchen one day when hubby was away at work. I decided after several attempts at creating the *prefect* V8 that I would just created one that we both loved and call it my SHWEET TOMATO JUICE.  As you can guess from my recipes I create them for two people at least and usually make them for a pitcher size.
Here is the one we both agree'd is our Favorite one.

Shweet Tomato Juice

2 cups of red grapes
1 sweet green onion
5 stalks of celery ( you may add more if you like your tomato juice saltier)
2 large carrots (4 if they are smaller)
1 large hand of FRESH basil
1lime peeled
1 large cucumber
10 -12 Roma  Large Tomatoes

Juice all your items together. Make sure to juice the green onion and basil before the cucumber and tomatoes so that their liquids will clean out all the herbal goodness. Taste to see if you need to add any of the veggies or fruits to adjust for YOUR tastes.
Save your pulp in freezer safe bags or boxes for sauces. I'll have a post about that soon on here and also in the Living the Shweet Life Blog too.

This juice can be served cold or can be served luke warm as a soup. Never heat more than 118 degrees
Recipe was created in ~My Tree House Kitchen

Breakfast Juice Recipe ...Great Start to Your Day

This is a really super quick and easy juice you can make up in the mornings to get your day started off on the right foot...or make it up the night before, store it in a jar filled to the top with a well sealed lid to keep the air out. Nice and cold this juice is so refreshing and and a wonderful *wake up* call any morning!
                   A.C.S. Juice
Apple Cucumber Strawberry Juice

6 Medium Strawberries
2 Granny Smith Apples
1 Large Cucumber

Juice all together and serve. This make a very large glass. You can double this and even tripe this recipe. This recipe also makes wonderful Popsicle.

Juice Popsicle
 Just get some small paper solo cups and wooden Popsicle sticks. Fill the cups most of the way with the juice and place in the freezer on a flat surface. When the juice reaches a slushy stage place a Popsicle stick in the center and all each to freeze completely. Once frozen remove the outer paper and enjoy your Popsicle!

Shweet Italian Style Juice

I like to experiment in the kitchen much like a mad Scientist does in the lab. Only I think I am luckier 'cause I get to taste what I create when I am finished mixing up the veggies and fruits.  This is one of my Tomato Juices that I drink about once a week to make sure that I get my weekly dose of turnips. Turnips have a beneficial effect on the urinary system, purify the blood and aid in the elimination of toxins.You can use both the greens and the bulb of you wish. I can't use the greens due to a stomach issue, but the bulb is nice and mild when juiced, not at all like the cooked critter.

Shweet Italian Style Juice

12 Large Roma Tomatoes
6 Carrots (if carrots are think use 4)
3 Sweet Green Onions
1 small Turnip Bulb
1 Large Handful of FRESH Basil
2 Large Cucumbers (peeled)
( You can add 3 stalks of Celery )

Juice all above and serve. This makes more than a glass so share with a friend or love one. Make sure to juice the Sweet Green Onion and Basil before you juice your Cucumbers so that the Cucumbers will remove all the nice yummy herbal goodness.
Created in my ~ Tree House Kitchen~

Make sure to save your pulp and store it in your freezer in a freezer safe storage bag or box I will be showing your ways to use your pulp to create sauces, make cakes and even use it in things like meat loafs (if you eat meat still).