Recipes of the Month
Juicing Recipes
8 oz
4 carrots
2 stalks celery
handful spinach
handful parsley
8 oz
6 carrots
2 celery stalks
Handful of parsley
2 cloves of garlic
- Chop into 2 – 3 inch pieces
- Start with garlic
- Process juice
Whole Grain Orange Juice Muffins
Ingredients
1 1/2 cups whole wheat pastry flour
1/2 cup whole-wheat flour
1/2 cup rapadura or organic raw sugar
2 teaspoons aluminum free baking powder
3/4 teaspoon Celtic salt
1/2 teaspoon ground cinnamon
1 cup fresh squeezed organic orange juice
1/4 cup coconut oil
1 1/2 teaspoons grated organic lemon rind
1 large egg, lightly beaten, organic or pasture raised
1/2 cup organic golden raisins
Olive Oil Cooking spray
1 tablespoon rapadura
Preparation
Preheat oven to 400°.
Lightly spoon flours into dry measuring cups; level with a knife. Combine whole wheat pastry flour and next 5 ingredients (through cinnamon) in a medium bowl; stir well with a whisk. Make a well in center of mixture. Combine juice, oil, rind, and egg; add to flour mixture, stirring just until moist. Stir in raisins. Spoon batter into 12 muffin cups coated with olive oil spray. Sprinkle evenly with 1 tablespoon rapadura. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pan. Cool completely on a wire rack.
Carrot Ginger Soup
(serves 8)
2 T. vegetable broth
2 small yellow onions, peeled and diced
2-3 cloves garlic, crushed
2 pounds, (16 MEDIUM) carrots, peeled and diced
3 T. chopped scallions
1 T. minced fresh ginger
3 C. vegetable stock
1/2 C. basmati brown rice
KELP POWDER to taste
Heat broth in saucepan. Saute onions, garlic, carrots, scallion, and ginger over medium heat about 10 minutes. Add stock, bring to boil and simmer for 5 minutes. Remove the soup to food processor and puree in batches until smooth. Put back into pan and stir in the rice. Simmer for 40 minutes. Season to taste.