Friday, March 6, 2015

Broccoli Appletini (alcohol free)

I've been in juice mode lately; consuming a large quantity of fresh juices everyday. It feels totally amazing!!! Satisfies my nutritional needs so adequately that I am not feeling hungry until evening time. So I've been intermittent fasting for even longer stretches of time each day. Has been coming out to be about 20-23 hours between my last meal of the previous day and my first meal of the following day. And it feels really great!
Today I have had my usual morning lemon water followed by my 2 ounce shot of fresh wheatgrass juice about an hour later. And in place of my morning carrot juice today I was feeling the need for a large green juice cocktail. I made a Mocktail that I'd like to call my Broccoli Appletini.



Broccoli Appletini

by Elizabeth @rawlivingandlearning.blogspot.com


3 leaves of "Broccoleaf" (visit www.foxy.com to see this)


8 stems from Broccoleaf leaves (www.foxy.com)


3 broccoli stalks from fresh broccoli (see photo below)


2 "Sunset" cucumbers


2 lemons, peeled (mine were not organic)


1/2 of a large Golden Beet Root, peeled


4 Grannysmith apples, organic


Run everything through your juicer and enjoy!









+JMJ+ Today I am grateful that I am able to drink fresh juices every dang day!!!!!

Wednesday, March 4, 2015

Vegan Sour Cream (oil free, salt free)

The other night I experimented with making a Vegan Sour Cream using just 3 ingredients and I am very happy to say that it was delicious! It does take a small amount of pre-planning as you will need to soak the "raw" cashews for a minimum of 2 hours; to ensure easy blending and an ultra creamy result, and it will need to chill for a minimum of 4 hours.
This makes a great base to many other recipes. For instance, I used just 2 Tablespoons of this in a recipe that I created for a low fat vegan Ranch Salad Dressing (let me know if you'd like that recipe). You also could sweeten it slightly with some organic coconut sugar and use it as a fruit dip. I'm sure it would work well as a "raw" frosting on a raw cake if you blended it with some fluffy date paste. For my date paste recipe click HERE. The possibilities are many, I'm sure.



3 Ingredient Vegan Sour Cream (oil free, salt free)


1 cup of "raw" cashews, soaked in water for 2 hours, then drain


1/2 of a medium lemon, juiced


1 tsp of unpasteurized Apple Cider Vinegar


1/2 cup of water 


In a high speed blender, I used my small Tribest blender, Blend all of the ingredients until creamy and smooth. Chill in refrigerator for at least 4 hours or overnight. Use as you would in any recipe calling for sour cream. Also makes a great addition to any creamy, raw salad dressing.


+JMJ+ Today I am grateful for yet another answer to prayer. If we just take the time to be silent and listen, our answers to questions can be "heard".