Thursday, October 4, 2012
Saturday, September 1, 2012
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.*
Sunday, August 12, 2012
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....
Tuesday, July 31, 2012
Friday, July 6, 2012
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.
Wednesday, June 27, 2012
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!
Monday, June 18, 2012
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
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.)
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 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.
Saturday, June 9, 2012
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!
Friday, June 8, 2012
Wednesday, June 6, 2012
2 Barlett Pears
1 Cup Red Grapes
8 Large Strawberries
1 Large Cucumber
Juice all above together, strain and serve Cold. This made the juice shown in the picture below.
Melons & Cucumber Carrot Juice
One last recipe before I head off to sew a few dolls.
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
Wednesday, May 30, 2012
Wendy Cheek's Papaya TwoFer Juice
Sunday, May 27, 2012
Saturday, May 26, 2012
Jicama TO GO JUICE
1 1/2 cups black grapes
1 1/2 red grapes
2 stalks celery
2 Large cucumbers
6 Large starwberries
2 Granny Smith Apples
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).
Friday, May 18, 2012
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
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
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.
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!
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).