This tart and veggie-heavy green juice offers bold flavors like lemon, parsley and horseradish. Horseradish root is part of the cruciferous family, like cabbage, wasabi, broccoli and mustard and offers many health promoting phytonutrients including sulfur-based anti-cancer compounds, folate and nutrients that assist the liver in detoxification.
This past weekend was Australia Day so I was inspired to come up with two beautiful green and gold juice for this very special weekend. Color is an indication of the nutritional content and is also very appealing to our appetite and senses, this ensures we digest a wide-variety of plant rich micro-nutrients.
Summer may be officially over, but summer squash is still available! Make the most of this late season squash by pairing it with everyone’s favorite superfood, Kale!
Please Pass the Parsley! Rating: (1 votes, average: 4.00 out of 5)Login to rate this recipe – Not a member? Join Today Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.0 This week we want to tell you a bit about a key ingredient in many of our summer sauces: parsley. It’s not something we think about much in this country; usually it is found as a garnish on a dish, set to the side, and never eaten. But parsley has so much more to offer than just decoration. It’s unique flavor profile, and nutritional properties make it a great addition to many dishes. And because it is easy to grow in a home garden, it is easy to come by ... Continue
Green Detox Soup – Recipe of the Week Rating: (2 votes, average: 4.50 out of 5)Login to rate this recipe – Not a member? Join Today Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.0 This soup is high in iron, calcium, potassium, vitamin K, folic acid, beta-carotene and other powerful phytonutrients. This soup contains nutrients that may help reduce some types of cancer such as the incidence of breast, colon and lung cancer. Green vegetables can also help with fluid retention and may reduce blood pressure. I hope you enjoy this cleansing soup! Ingredients – 1 leek – 2 cloves garlic – 1 small head of broccoli – 6 kale leaves – 1-2 zucchini – 2 sticks of celery – ... Continue
Ingredients 1 big bunch parsley (approx. 4 cups) 1 tomato 1/4 red onion 1/2-1 lemon (peeled) 1/2 cucumber 1 tsp olive oil Dash sea salt and black pepper Directions Push parsley, tomato, red onion, lemon and cucumber through juicer. Add olive oil, salt and pepper into juice, stir to mix. Pour over ice and enjoy!
Ingredients 3 large Red Beets (Australia beetroot) 2 medium Carrots 2 stalks Celery 4 Plum Tomatoes 4 cups Parsley, leaves and stems, roughly chopped and packed into the measuring cup 1 Jalapeno, ribs and seeds removed 12 Red Radishes Directions Wash all produce well Juice Pour over ice Enjoy!
Gazpacho Juice Rating: (9 votes, average: 4.22 out of 5)Login to rate this recipe – Not a member? Join TodayPrep Time: 5 minutesTotal Time: 10 minutes Yield: 1Serving Size: 16-18 oz. (500 mls) Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.0 Ingredients: 4 plum tomatoes 1 large cucumber 2 stalks celery 1 red bell pepper (capsicum) 1/4 small red onion 2 cups parsley, leaves and stems, roughly chopped and packed into the measuring cup 1 lime Directions: Wash all produce well Juice Pour over ice Enjoy!
Ingredients 6 leaves Lacinato green Kale (Australia: Tuscan Cabbage) 1/2 Eggplant cut into half moons 1 Zucchini or 1/2 large zucchini cut into circles 2 cloves Garlic, minced or chopped 1/2 Onion, finely chopped Fresh Chives, finely chopped Parsley, finely chopped Sea or Celtic Salt Fresh Ground Pepper Directions Heat olive oil in pan on medium – add onion and sautee. Add eggplant, zucchini and garlic – cook until lightly browed and soft, about 3-5 minutes. Add Kale and chives. Sautee briefly, 1-2 minutes so that kale remains a rich green. Serve with steamed fresh corn ear.
Ingredients 3 tbsp Olive Oil 1 medium Onion, diced 2 Leeks, white part only, roughly chopped 2 cloves Garlic, minced Pinch Red Pepper Flakes 2 medium Carrots, sliced into 1/4-inch thick rounds 2 Celery Stalks, diced 1 large sweet potato, peeled and roughly chopped 2 sprigs Thyme 2 sprigs Parsley 1 tsp. Salt 4 cups water 1 large Bok Choy or 3 Baby Bok Choy, cleaned and torn in pieces 1/2 tsp. fresh ground Pepper Directions Heat the oil in a large pot over medium heat. Add the onion, leeks, garlic and red pepper flakes and sauté until the vegetables soften, about 3 minutes. Add the carrots, celery, sweet potato, thyme, parsley and salt and sauté 3 minutes. Add ... Continue