Every time I make this juice for our Juice Monday, independently of one another, my husband and I will comment on our favorite juice of the day and it’s always this one. It’s so nice to have in the mix, it’s like drinking something between salsa or pizza. It’s a savory juice with all sorts of nutrients and a welcome change to so many of the juices that have greens with citrus and an apple to sweeten it. Absolutely worth a try!! As a side note, I can’t stand V8.
Just a little reminder, if you are juicing, always use organic. You are squeezing all the juice out and if you are using conventional you are bringing the chemicals along with it almost on concentrated form because there is no fiber to pull it out of your body.
Just in case you were wondering, here is the summary of the “dirty dozen” from the Environmental Working Group for 2015. –> Dirty Dozen
Makes 2, 16 oz juices
4 roma tomatoes
1 red bell pepper
5 stalks celery (leaves included)
1 cup organic parsley (or 1/2 cup parsley 1/2 cup cilantro, OR 1/2 cup parsley 1/2 basil)
1 small-medium zucchini or 3 medium tomatillos
1-2 cloves organic garlic, according to taste
1/4 red onion or 2 green onions
1/2 poblano or anaheim pepper
1/2 medium beet
2 large kale or collard leaves
1/2 to 1 teaspoon cayenne pepper (adjust to taste)
1 TBS apple cider vinegar
1/2 tsp sea salt
Put em all in your juicer, but try and mix them up, not juicing all of one vegetable/ingredient at one time. Add in the ACV and salt at the end and stir.
Around here young coconuts have been on sale, which is perfect since Emisha, myself and another good friend Jackie have been doing a detox/reboot. Of course you would want to know what kind! Simply put its a no processed food super low sugar vegan grab free diet. Very much body ecology with a vegan slant. Very alkaline. We are doing it for 2 weeks and then seeing how that treated us.
Back to the coconuts. I’ve been making my own (raw) coconut yogurt and had to share. A lot of these directions depend on what the insides of your young coconut are like. Some have a lot more meat than others, some are a lot drier as well. But I took pictures of mine so you have an idea what I was working with.
The coconuts and probiotics I used. Verified vegan probiotics.
my total coconut water and meat from two coconuts
the fermenting is working, and you can see the vanilla specks
2 cups coconut meat
2 probiotic capsules, emptied into blender
**Stevia to taste (I think I did 2 tsp, but depends on the stevia brand. I used wholesome sweetener)
1+ cup coconut water (from the coconut you just opened)
1 1/4+ cup water
1/2 vanilla bean, center scraped out (optional)
Put all items in your blender and blend til REALLY smooth!
After all blended, put in glass containers, covered but not sealed, on the countertop to ferment. Cheesecloth works well, I put the lid of the container over it and just don’t twist it on at all. It needs air to go through it’s process. It will expand and expand and EXPAND if it doesn’t have air. I’ve found that no more than 12 hours is best, but it also depends on the temperature in the room. I’ve done 6-9 hours as well. Watch it and taste it, it’s done when you like it. After it’s done, put it in the fridge, now it can be sealed. Usually mine keep fermenting, good probiotics, so make sure you consume it decently soon.
**If you are trying to do an all alkaline or a candida diet friendly recipe, opt for stevia (and for less calories). If not, you can use a bit of maple syrup or coconut sugar, but if you do it during the blend it will make your yogurt ferment quicker.
coconut yogurt with homemade yogurt