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Juicer: Bountiful Brassica Juice

Recipe of the week: Bountiful Brassica Juice

Vegan Cupcakes

Cupcake Ingredients
2/3 cup hemp or soy milk
1 teaspoon apple cider vinegar
2/3 cup agave nectar
1/3 cup safflower oil
2 teaspoons vanilla extract
1 cup all-purpose flour
1/3 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of fine sea salt

Fudge Frosting
1/2 cup (4 ounces) Earth Balance butter
1/2 cup agave nectar
2 teaspoons vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup soy milk powder

Preheat the oven to 325 degrees F
Line a 12-cup muffin tin with paper liners. (liners by "If you Care" at Whole Foods)
Combine the milk and  vinegar in a medium bowl, and set aside for at least 5 minutes or until it bubbles a little.  If it doesn't bubble, keep stirring the mixture until it does.  Add the agave nectar, oil, and vanilla and stir.

In a separate bowl, combine the flours, baking powder, baking soda and salt.  Add the wet ingredients to the dry, mixing until no lumps remain.
Pour the batter into the prepared muffin tin, and bake for 18 to 22 minutes or until a toothpick inserted in the center of one cupcake comes out clean and the tops are slightly springy when pressed.  Coll the cupcakes in the pan for 10 to 15 minutes then cool completely on a baking rack before frosting.

To make the Fudge Frosting, use a mixer to cream the butter together with the agave nectar in a mixing bowl until very smooth. Add the vanilla extract and about half the cocoa powder, mix on low speed to combine, then add the remaining cocoa powder.  Add in the soy milk powder, and beat at medium-high speed until fluffy. If it is runny, refrigerate the frosting until it sets up a little.

Vegan Granola Recipe

6 cups quick-cooking oats
1/2 cup maple sugar
3/4 cup wheat germ
1/2 cup shredded coconut
1/2 cup sesame or sunflower seeds
1 cup shopped nuts or raisins
1/2 cup safflower oil
1/3 cup maple syrup (sweetest version) or brown rice syrup (slightly milder)
1 1/2 teaspoons vanilla extract

Preheat the oven to 350 degree F
Spread the oats on a rimmed baking pan, and bake for 10 minutes
Transfer the oats to a large mixing bowl and add the shugar, wheat germ, cocount, seeds and nuts or raisins.
Stir to mix well then add the oil, syrup and vanilla extract.
Mix until evertyhign is moistened.
Spread half of the mixture on each of the 2 rimmed baking sheets (or bake in 2 batches), and bake for 10 minutes. Stir after 5 minutes to brown evenly.
Let the baked granola cool on the pans then transfer it to a bowl and stir until crumbly. Store in an airtight container.

Basic Vegetable Quiche

From Swiss chard season (early summer) to winter squash season (late fall) this is always a hit at our pot-lucks. We have included two easy pastry recipes and have only tested this with homemade pastry in standard 9-inch glass or enamel pie plates. If you want to use commercial 9-inch frozen crusts, choose deep-dish and it will be just fine, but you may need to butter a custard cup or two to bake the excess filling because they are always smaller.
Makes 6 servings
Pastry for 9-inch single-crust pie, recipes follow
2 tablespoons olive oil
1 cup chopped green or yellow onions
3 cups prepared vegetable, see Note
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon freshly milled black pepper
3 large eggs
1 1/2 cups half-and-half or whole milk
1 1/2 cups shredded Jarlsberg, Swiss, or your favorite cheese
Prepare pie crust. On a floured board, roll out pastry to make an 11-inch round; fit into a standard 9-inch pie plate. Fold edge over and flute.
Preheat oven to 375°F. Heat oil in a large skillet over medium heat. Add onions and sauté until lightly browned, about 3 minutes. Stir in prepared vegetable and cook until hot through, 2 to 3 minutes. Stir in flour, salt, thyme, and black pepper. Beat eggs until frothy in a medium bowl; brush a little egg over the bottom of the pie crust. Beat the half-and-half into the remaining eggs. Layer half of the cheese, the vegetable mixture, and the remaining cheese into the pie crust. Pour the cream mixture over all.
Bake quiche until center appears set when pie plate is gently tapped, 40 to 45 minutes. Set aside 5 minutes before cutting.
Note: Almost any vegetable or mixture of vegetables can be used in a quiche. If you are using asparagus, broccoli, celery, eggplant, fresh corn, bell peppers, summer squash, mushrooms, or zucchini, they should be sliced, added to the skillet raw, and sautéed with the onions. Carrots, green or yellow beans, peas, potatoes, sweet potatoes, or winter squash should be parboiled and drained thoroughly before adding. Greens such as arugula, beet greens, collards, kale, mustard, spinach, Swiss chard, or turnip greens should be steamed, simmered or stir-fried until wilted, thoroughly drained, and coarsely chopped before adding.

Veg and Fruit Recipes from Rebbot Program

Baked Zucchini with Tomatoes and Herbs

5 small Zucchini
4 Scallions, sliced, white and green parts separated
1 small Onion, chopped
2 Plum Tomatoes, coarsely chopped
2 Tbsp. Celery Leaves (from inner stalks), chopped
4 Tbsp. Basil Leaves, chopped, plus extra for garnish
1/4 cup Olive Oil
1 tsp. Sea Salt
1/2 tsp. fresh ground Black Pepper
Preheat oven to 425 degrees. Slice the zucchini in half crosswise. Cut each half
again lengthwise, and slice each of the halves into 4 equal, 1/2 inch pieces. They
should look like sticks.
In a bowl, mix together the zucchini sticks with the white parts of the scallions,
onion, tomatoes, celery leaves and basil. Mix in the olive oil, salt and pepper and
toss to combine.
Pour into a 3 quart baking dish and bake for 20 minutes. Garnish with the sliced
green tops of the scallions and the extra chopped basil.
Makes 4 servings
Per serving:
Calories: 153
Protein: 1.5 g
Fiber: 1.5 g

Pumpkin Potato Bake

1 Sugar/Baking Pumpkin (when seasonal – can substitute canned out of season)
2 medium Sweet Potatoes
1 Tbsp Olive Oil,
Sea/Celtic Salt and Pepper to taste
Roast pumpkin (remove top and seeds – great for baking to save for after your Reboot)
Cut pumpkin into sections and place in baking dish flesh side down with water in the
pan. Roast in over at 450 for 45-60 minutes. Bake sweet potatoes next to pumpkin –
wash well and pierce with fork first.
Cut and remove flesh from potatoes and mix all ingredients in a bowl. Place into a
baking dish and return to oven at 350 to warm.
Calories: 402
Protein: 5 g
Fiber: 8 g

Watermelon-Mint

4 cups Watermelon, diced
4 Mint leaves
1/4 cup Scallions diced (optional)
Place watermelon in bowl, top with mint leaves and scallions.
Calories: 48
Protein: 1 g
Fiber: 2.5 g

Juicer Recipes

ABCs

2 Asian pears
2 Apples (Choose any variety!)
2 Beets
2 Carrots
1 cup Cabbage (choose any variety!)
6 handfuls Chard 3 cups
Calories: 430
Protein: 11 g
Fiber: 2 g

Apple-Beet-Carrot Juice

1 Apple
2 Beets
3 Large Carrots
1 Piece Ginger (thumb sized)
4 cups Spinach/Kale
Calories: 280
Protein: 8 g
Fiber: 2 g

 

Green Juice

6 leaves Kale
2 cups Spinach
1/2 Cucumber
4 stalks Celery
2 Apples
1” Ginger root
Calories: 180
Protein: 12 g
Fiber: 1 g

Green Lemonade

1 Green Apple
3 handfuls Spinach, 1.5 cup
6-8 Kale leaves, 2 cups
1/2 Cucumber
4 Celery Stalks
1/2 Lemon
Calories: 210
Protein: 10 g
Fiber: 1 g

Lemon Lime

1 Lemon
1 Lime
2 Asian Pears
2 Green Apples
2 Carrots
1 Piece Ginger (thumb sized)
2 cups Purple Cabbage
Calories: 410
Protein 7 g
Fiber 1 g

Great Green Fruity Mix

2 cups Beet Greens, Red Swiss Chard, Kale, Spinach or a combination,
roughly chopped and packed into the measuring cup
1 Golden Delicious Apple
1/2 Comice Pear
10 Strawberries, green tops cut off
1 cup Coconut Water
Calories: 255
Protein: 6 g
Fiber: 3 g

Minty-Fresh Berry

2 cups Blueberries
2 Kiwi Fruit
16 Strawberries
2 cups Mint leaves, packed into the measuring cup
Calories: 319
Protein: 5 g
Fiber: 4 g

Purple Power Juice

6 cups Concord Grapes
1 Golden Delicious Apple
2 2 x 2” pieces Ginger
1/2 cup Blackberries
Calories: 480
Protein: 4 g
Fiber: 1.5 g

Refreshing Fennel-Pear

2 Comice Pears
2 medium Fennel Bulbs
Calories: 306
Protein: 7 g
Fiber: 3 g

Sweet N Tart Citrus

3 cups Cranberries
2 2 x 2” pieces Ginger
3 Oranges
2 small Ruby Red Grapefruit
2 Limes
Calories: 500
Protein: 7 g
Fiber: 9 g

V28

3 large Red Beets
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
Calories: 340
Protein: 17 g
Fiber: 2 g

Curry Coconut Sauce

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon crushed red pepper flakes
• zest of 1 lemon
• 1 1/2 tablespoons minced garlic
• 1 to 1 1/2 tablespoons curry powder
• 1 1/4 cups light coconut milk
• 2 tablespoons soy sauce
• 2 teaspoons sugar, or to taste
• 1/2 teaspoon salt, or to taste
• 1/2 cup chopped fresh basil leaves

Directions

1. In a small bowl, combine the coconut milk, soy sauce, sugar, and 1/2 teaspoon kosher salt. 
2. Place a wok or skillet over medium-high heat. Add olive oil and heat for 30 seconds. Add red pepper flakes, zest, garlic, and curry powder and stir-fry until fragrant, about 15 seconds.
3. Add the coconut-milk mixture and bring to a boil. Cook until the sauce thickens slightly, 1 1/2 minutes. Add basil. Pour into a bowl.

Rosemary and Lavender Baby Taters

Level:Intermediate      Servings:4    Cook Time:20 min.  Ready in:1 hr. 15 min

Ingredients:

1 pound mixed baby potatoes (Red Bliss, Viking Purple, Yukon Gold or Fingerling)

1 tablespoon good quality fruity olive oil

2 drops culinary grade rosemary essential oil (or 3/4 teaspoon finely chopped rosemary leaves)

3 drops culinary grade lavender essential oil

1 clove garlic

3/4 teaspoon sea salt for divided use

1/2 teaspoon freshly ground black pepper

1 teaspoon finely chopped flat leaf parsley

Preheat oven to 375 degrees F.

Wash potatoes with cold water and dry on paper towels. Place on small baking sheet; set aside.

In a small bowl, stir together the olive oil, rosemary essential oil, and lavender essential oil; set aside.

Mince garlic well and sprinkle with a bit of the sea salt. Cream the garlic into a smooth paste by using the side of your chef's knife and pressing the garlic against the cutting board; the salt will act as an abrasive.

Scrape up garlic and stir into the oil. Drizzle 2 teaspoons of the oil over the potatoes and season with remaining salt and pepper.

Toss potatoes on baking sheet until well coated. Roast in preheated oven for 40 to 45 minutes or until potatoes are fork tender.

Remove from oven and toss with the remaining teaspoon of oil and finely chopped parsley before serving.

Another great recipe: Lentil Soup

Sweet Beet Salad

Level:Easy Servings: 4 Cook Time:30 min.   Ready in:1 hr. 45 min.

Ingredients

5-6 beets

2 cups water

1 small red onion, peeled and sliced into thin half moons

2 tablespoons fresh dill, minced

Juice of 1 lemon

1/4 cup olive oil

1/4 tsp. sea salt

Bring beets and water to a boil.

Simmer for 30 minutes or until tender. Cool.

Remove beet skins.

Cut beets in half and then into thin half moons.

Combine beets with red onion.

Mix dill, lemon, olive oil and sea salt. Coat beet salad and marinate for 45 minutes.

Transfer to a platter or bowl and serve.

Blueberry Protein Smoothie (Organic)

Ingredients:

1.5 cups Cashew Milk (or half water/half milk if you want to reduce calories)

1 tsp vanilla

1 TBSP Agave

1 tsp chocolate Stevia

1 1/2 cup Blueberries

1 TBSP goji berries

1 scoop Protein Powder

1 TBSP Raw Cacao shavings

1 TBSP Golden Flax seeds

1/2 tsp cinnamon

2 tsp Maca

1/2 cup Baked yam skins and all (or banana)

3/4 cup raw Spinach Leaves (here's your iron)

1 tsp hemp seeds

Add all ingredients in order without spinach leaves and hemp to blender

Blend for 5-10 seconds

Add spinach and blend until smooth

Pour into a glass and sprinkle hemp seeds on top for a crunchy topper!

Add hemp seeds to the top

Quinoa Hot Cereal

Ingredients:

1/2 cup water

1/2 cup organic cider

1 tsp Pumpkin spice

1 tsp of Cinnamon

1/3 cup Quinoa Flakes

Add all ingredients and heat on stove top for 90 seconds.

Top with cashew milk if preferred.

Quinoa is a peruvian super grain; oz per oz has more calcium than milk plus has 8 essential amino acids.

Cashew Milk

Ingredients:

2 c raw organic cashews

Water

3 Tbsp Agave

1 tsp Vanilla

1/2 cup ice

Steps:

Add raw cashews in blender

Fill blender with water to cover cashews 2 inch higher than level of cashews

Add Agave, vanilla and blender slow to high for about 30 seconds

Add 1/2 cup of ice to chill the milk

Curd (Paneer)

Fresh Curd (Paneer) Curd is a light, fresh, un-aged milk cheese. It is the basis of many different Indian preparations. When it is pressed to a consistency similar to cheese, it is called paneer. When kneeded or simply not-pressed, it is often called cheena. Here we will make paneer, which is best made with organic raw milk. The more processed the milk, and the lower fat content, produces less and poor quality curds.

You will need:

½ gallon whole organic milk
18" x 18" square piece of cheese cloth
Metal collander & deep pan or wide bowl
Curdling agent--juice of two lemons
or ½ teaspoon citric acid (sour salt)

• First put the bowl or deep pan into your sink, set the collander in that, and line the collander withthe cheesecloth. You will be pouring the mixture through the collander and catching the whey in the pan below.
• Bring the milk to a boil carefully over a medium-high heat. Stirr often to prevent sticking or burning.
• Just as the milk comes to a full boil, pour in the curdling agent slowly and evenly. Gently stirr very, very slowly as the curdling process unfolds. Concentrate on the outside edges to prevent curds from sticking to the sides of the pot.
• You can turn off the heat and let the curdling process finish. When it is done, the curd will be distinct masses in a cloudy pale yellow whey.
• Pour the curds and whey into the collander. The whey makes a wonderful broth base for rice, soup, and sauces. You can freeze this for quite a while.
• The wet cheese cloth may be quite hot, so carefully gather the edges together and lift it from the collander. You can twist the loose cloth together, gently scuring the ball of curds together, and hang this over a bowl to catch the drips.
• After about a half hour, your curd is ready to press into paneer. (Be careful because it may still be hot!). Leve the curd wrapped securely int he cloth, and lay on a cutting board or in a pan. put another cutting board, plate or pan over this and add some weight (usually a few china plates or a glass mixing bowl is heavy enough). Let it press for another half hour.

Pressed Fried Curd
Sometimes the simplest dish is the most delicious. Lightly frying the paneer is simple, and it can either be eaten plain like this, or easily added to vegetables or other dishes. You will need only:
Pressed curd (paneer)
Tablespoon ghee

• Carefully unwrap the cheesecloth from the curd. With a sharp knife, cut the curd into bite-size cubes.
• Warm the ghee in a frying pan over a medium heat. When the ghee is sizzling, drop in the curd cubes. Turn the cubes as they brown. Remove from pan and sprink with a little salt and pepper. Delicious!

Ghee (Clarified Butter)

Ghee (Clarified Butter) Ghee is clarified butter, or butter which has the solids or "impurities" removed. It is actually pure; therefore it is best cooking medium; requires no refrigeration, and keeps indefinitely. It is more healthful than any other cooking oil.

Ghee can be used for deep frying, for making spicing masala, for regular cooking, pan frying, and in breads and baked goods. When it becomes filled with food particles from repeated deep frying, it can be cleaned by heating to a liquid and straining it through a cheese cloth.

Recipe
5 lbs. of butter should yield over ½ gallon of ghee. Cooking time 30-40 minutes.

Melt butter in a thick bottom pot and boil on a medium flame. Gradually the impurities will separate. Don't stir or the butter will burn; just boil. When bubbles appear on surface and the butter has turned amber color, it is done. Immediately after it separates, strain through cheese cloth.

Comments
Ghee is very important, being the essence of the miracle food, milk. Dietary fats are very good for their palatability and satiety value, as a source of concentrated energy, as a carrier of the fat soluble vitamins and as a source of essential fatty acids. You should derive no more than 35% of your daily calories from fat. Ghee is the basis for being a satisfied vegetarian. In Ayurveda ghee is known as a rasayana or rejuvenator that supports overall health and wellbeing. It is lactose free and helps to balance excess stomach acid and maintain a healthy mucus lining in the stomach. It enkindles the digestive fire without aggravating pitta. Ghee is one of the most valuable foods for good mental and physical health.

Ayurveda Health Retreat Morning Smoothie

Ingredients:
Advantage lean protein powder
12 oz almond milk (original)
1T Fresh ginger
1T Bee pollen
8 soaked almonds w/ skins removed,
¼ T cardamom seeds
1 cup fresh or frozen organic raspberries or other seasonal berries
2T Dr Shultz’s Super Food (greens foods concentrate)
1T ground flax seeds

Place all ingredients in blender for 30-60 seconds. Enjoy, relax, energize!

Tortilla Soup

• 3 roma tomatoes, halved
• ½ large carrot, peeled
• ¼ ripe avocado, peeled
• 2 - ½" x ½" cubes jalapeño jack cheese or sharp cheddar, optional
• 2 layers of quartered onion, approx. 2 Tbsp
• 4 sprigs of cilantro
• ½ tsp garlic salt
• ¼ tsp ground black pepper
• 2 Tbsp taco seasoning
• 2 cups hot water
• Optional add-ins: Tortilla chips, black beans, corn or chicken

Add all ingredients except for chips, beans, corn and chicken to the WildSide or Basic pitcher in the order listed above and secure lid. Press "Soups". Add other optional ingredients press "Pulse" 3-5 times to blend in chips, beans, corn or chicken to create a chunky soup.

Chocolate Ice Cream

• 3/4 cup nondairy creamer
• 6 Tablespoons instant chocolate milk
• 2 Tablespoons sugar
• 1/2 cup cream cheese
• 24 ice cubes made of milk

Place all ingredients except ice cubs in blender jar in order listed. Secure lid on top. Press button #2 (cycle 10). When cycle is finished, add ice cubes and press button #3 (cycle 15). Note: add ice cubes 2 at a time until it reaches preferred consistency.

Soft Serve Treat

• 3/4 cup lite nondairy creamer
• 3/4 cup sugar or other sweetener, to taste
• 4 cups frozen lite nondairy creamer cubes
• 8 to 10 Oreos or other cookies.