Written on July 22, 2014 at 10:00 am , by Colleen Travers
We get all hyped up over the green stuff as much as the next gal, but we’ll admit it – those tiny bottles can make a big dent in our wallets. That’s why we’re pumped about the founders of Pressed Juicery‘s new book (on sale today!), Juice: Recipes for Juicing, Cleansing and Living Well. In addition to dishing out how juicing can have a place in a healthy diet, they’ve shared over 70 recipes from the shop’s most popular bottles. Below, a sneak peek into the book with three juice recipes you’ll be dying to make today. The best part? Each recipe is surprisingly simple (some require a juicer, others just steep and sip) – with ingredients you most likely already have in your kitchen. Cheers!
Rich in vitamins C , K, and A, broccoli also has high levels of B vitamins and the minerals manganese and potassium. Broccoli is part of the cruciferous family, which is renowned for a laundry list of health benefits, most notably its anticancer properties. It also contains a key component that aids in hormone balance, specifically targeting harmful xenoestrogens found in substances such as plastics and conventional meat, dairy, and soy. Finally, it is a powerful anti-inflammatory and detoxifying agent, and it promotes colon and cardiovascular health. This recipe also includes alfalfa sprouts. We love sprouts for their concentrated vitamin content and increased enzyme count.
MAKES 1 TO 2 (8-OUNCE) SERVINGS
- Small handful of alfalfa sprouts
- 1 bunch watercress
- 6 sprigs fresh parsley
- 3 kale leaves
- 3 or 4 florets broccoli, to taste
- 1 Fuji apple
Lemon Ginger Mint Water
Crush the ginger and mint together with a mortar and pestle or a fork. Combine with the water and lemon slices and allow the mixture to steep for at least 45 minutes before drinking.
MAKES 2 (16-OUNCE) SERVINGS
- 3-inch piece of fresh ginger, peeled
- 5 sprigs fresh mint
- 4 cups water
- 1⁄2 lemon, sliced
Vanilla Almond Milk
This is one of our most popular menu items. Remember to blend the almonds and water (see below on a quick how-to). Once the consistency is smooth, add the rest of the ingredients and blend again until smooth, then strain.
MAKES ABOUT 2 (8-OUNCE) SERVINGS
- 1 cup raw, organic almonds
- 2 cups purified water
- 1⁄2 teaspoon Celtic sea salt
- Seeds from 1⁄2 fresh vanilla bean, or 1⁄2 teaspoon pure vanilla extract
- 1 date, pitted (optional)
HOW TO BLEND ALMONDS
For Soaking the Nuts:
- 2 cups of water for every 1/2 cup of almonds
For Blending the Nut Milk
- 2 cups of water to every 1 cup of almonds
Nut Milk Yields
- 1 cup of almonds and 2 cups water = 2 cups of almond milk
- 2 cups of almonds and 4 cups of water = 2 cups of almond milk
Add the desired about of almonds to a container with the required amount of purified water for soaking. Cover and soak for 1 to 2 days, then drain the almonds, rinse them with fresh water, and drain again. Place the soaked almonds in your blender with the required amount of purified water. Pulse the blender at low speed, and then increase the speed to the highest setting and blend until smooth, about 2 minutes. You know you’re on the right track when the almonds have formed a fine meal and the water is cloudy and white. (If you’re using a food processor, this step will take about twice as long.) Once the almonds and water are smooth, add sweeteners or other flavorings.
Reprinted with permission from Juice by Carly de Castro, Hedi Gores & Hayden Slater (Ten Speed Press, © 2014).
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