Ingredients 3 cups Cranberries 2 2×2” pieces Ginger (2 small pieces) 3 Oranges 2 small Ruby Red Grapefruit 2 Limes Directions Wash all produce well Peel the orange, grapefruit and lime, optional Juice Pour over ice Enjoy!
Ingredients 3 cups diced watermelon (seedless) 1 lime (peel removed) Directions Juice, pour over ice and enjoy!
Ingredients 1/4 large Pineapple, core removed and roughly cubed 1 cup Blackberries 1 Kiwi Fruit, peeled 1 Banana, peeled 1/2 Comice Pear 1/2 cup Coconut Water 30 Mint leaves 1 tbsp Flax seed oil (optional) Ice (optional) Directions Add all ingredients to blender and liquify.
Ingredients 2 cups Beet Greens, Red Swiss Chard, Kale, Spinach or a combination, roughly chopped and packed into the measuring cup 1 Banana 1 Golden Delicious Apple 1/2 Comice Pear 10 Strawberries, green tops cut off 1 cup Coconut Water Directions Make sure to set the blender on the liquefy setting for this recipe.
Ingredients 1/2 cup frozen Pomegranate Seeds 1 cup Blueberries 1 cup Berry of Your Choice (blackberry, cherry, raspberry, strawberry) 5 leaves Rainbow Swiss Chard (Australia: Silverbeet) 4 oz unsweetened Coconut Water 1/2 cup crushed ice or ice cubes (if using fresh fruit) Directions Add all ingredients to blender and set to liquefy.
Ingredients 1/2 cup Strawberries 1/2 cup Blueberries 1/2 cup Raspberries 1/2 cup Blackberries 1/2 Mango 1/2 Avocado 4 oz. unsweetened coconut water 1/2 cup crushed ice or ice cubes (if using fresh fruit) Directions Add all ingredients to blender and set to liquefy.
Ingredients 2 broccoli stalks 1/2 head or 2 wedges green cabbage 2 cups or 6-8 leaves of kale (Australian tuscan cabbage) 1 organic granny smith apple 1/4 lemon (peeled) 1 inch ginger root Directions Wash all produce well. Cut to fit into chute of juicer. Juice kale first or between the apple and broccoli stalks to help pull more juice out of the softer greens. Juice, pour over ice and enjoy! Tip: you can also include the broccoli florets in your juice or save those for a salad or another juice.
Ingredients 4 Parsnips, peeled and cut into bite size pieces 2 medium Sweet Potatoes, peeled and cut into bite size pieces 1 small Onion, sliced 2 Apples (try fuji or gala) cored and diced 2 cloves Garlic Black Pepper to taste Directions Preheat oven to 450 degrees. Place sweet potatoes, parsnips and apples with garlic and onions in a covered baking dish and spray with olive oil, add pepper to taste. Roast for 40-50 minutes until tender.
Ingredients 2 bunches Collard Greens (Australia: Cabbage Leaves), ribs removed and chopped (about 2 lbs.) 1 1/2 tsp. Garam Masala* 1 tsp. Turmeric 4 tbsp Grape Seed Oil or Olive Oil 2 tbsp Mustard Seed Oil 1 tsp. Sea Salt or Himalayan Salt 6 tbsp fresh Cilantro, chopped (Australia: Coriander) Directions Heat a large saucepan or Dutch oven over medium high heat. Add the garam masala and turmeric and heat until fragrant, about 2 minutes, stirring to make sure that the spices do not burn. Add both oils to the pan, stirring to make sure that the spices and oils completely mix. Add the collard greens and salt and toss to coat in the oil. Cover the pan and ... Continue
Ingredients 2 Avocados 2 tbsp Lime Juice 1/8 tsp. Fresh Ground Pepper 1/8 tsp. Chipotle Chili Powder 1/8 tsp. Salt 1 clove Garlic, minced Directions Scoop avocados into a bowl. Mash with a potato masher or place into food processor and puree all ingredients.