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