Category Archives: Recipes
Citrus & Beetroot Juice
Citrus & Beetroot Juice
The great thing with having a Juicer is that you can mix any fruit or vegetable together and really get creative in the kitchen! It’s so quick that if a juice isn’t as good as you thought it would be, you’re literally just 1 minute away from creating a new one or adding a new fruit could make a big difference, making the end result taste delicious! Warning, after trying a juicer you will get addicted to juicing!! 😛
They say 5 a day, this juice will give you all that in one drink! It makes 1 liter (4 cups) so there’s enough for everyone! You can store the juice in the fridge for 7 hours, or the juice will lose it’s nutrients. You already have a juicer so you can make a new one later, that’s whats so great!
You’ll need:
- 2 Navel Oranges
- 1 Mandarin Orange
- 1 Pear
- 1 Apple
- 1/3 Beetroot
- 1/2 Lemon
All you have to do is wash the fruits, peel the navel and mandarin oranges, everything else can go with the peel on. Put the apple first and end with the beetroot and just watch your drink turn wine red, drop some ice cubes in so it’s nice and cool. You’ll really taste the lemon and I promise you this will taste so much better than the lemonade you buy at your local grocery store.
Berry & Almond Milk Smoothie
Quick & Easy Smoothie
If you’re ever in a hurry this is the perfect smoothie for you, it only takes 15 minutes! It’s super tasty and we have a secret ingredient :O Coconut Oil!
A study reported in the Journal of Nutrition found that coconut oil boosts metabolism. Researchers found that participants who consumed two tablespoons of coconut oil per day burned more kilojoules than those who consumed less. A speedy metabolism helps boost the body’s immune system and keep weight off.
Coconut oil does a lot more for your health! I will post some more fun facts about coconut oil tomorrow, until then, enjoy this delicious smoothie! 😀
You’ll need:
 (Serves 2)
1/2 Ripe Banana
1/4 Cup Mango
1/2 Cup Strawberries
1/2 Cup Blueberries
1 Tbsp Extra Virgin Organic Coconut Oil
2 Cups Almond Milk (recipe here)
Add all ingredient in a blender, mix well and enjoy!
Healthy Tuna Salad
This salad goes well as a topping for Crispbread or just as a lunch. 
Recipe:
- 1 Cup Canned Tuna
- 3 Cherry Tomato
- 1/4 Avocado
- 1/4 Red Onion
- 1/2 Small Bell Pepper (whatever color you prefer)
- 10 Slices of Cucumber
- 1 Cup Chinese Cabbage
- Garlic Salt
Cut all the ingredients into small cubes and mix well, adding the tuna last. Sprinkle some Garlic Salt as desired. Enjoy.
Crispbread Recipe
CRISPBREAD
Crisp bread (hard bread) is a dry, flat type of bread, usually quite thin. It’s high in fiber, light and if bought in the store it keeps for a very long time, however, if you make it from scratch it will keep for about a week, or you could store them in the freezer in a sealed container for longer.
This is a great replacement for bread, it doesn’t make you feel to full or bloated. You can pretty much eat it with any topping you like.
We made some tuna salad to go along with it, recipe here.
The mix is easy to make but a bit more time consuming to bake.
Recipe:
- 1,5 Cups of Oatmeal
- 2 Cups of Rye meal
- 1/2 Cup Pumpkin seeds
- 1/2 Cup Sesame seeds
- 1/2 Cup Flax seeds
- 2,5 Cups of water (you can add more if the dough is to dry)
- Preheat the oven to 325 degrees F (170 C)
- Mix all ingredients together in a bowl, but add the water last.
Stir until mixed well. - Place baking paper on a oven tray
- Pour the mixture on the baking paper and use the back of a spoon or a spatula to even it out.
- Use a pizza knife to cut the squares however big or small you’d like to have them
- Bake for 40 minutes in the middle of the oven.
- After 40 minutes open the over door for 10 minute (with the crispbread still inside)
- When the 10 minutes are up close the door and bake for another 15 minutes.
When done take the crispbread out and set aside until cooled completely. That will make them crispy. Enjoy!
Homemade Almond Milk
This Is Super Simple!
Making homemade Almond Milk only takes 15 minutes and is super healthy for you! (read all about it here)
There two different ways to do this.
1. Soaking the almonds beforehand
- Add the amount of almonds you’re going to use for your milk and cover them with water for approximately 6 hours.
2. Washing the almonds (this takes the shortest amount of time)
- Wash the almonds in lukewarm water, and then add them to the blender and mix until you’re satisfied with the result.
Now for the ingredients and how to:
Ingredients:
- 1 Cup Organic Almonds
- 2 Cups Water
You can make all sorts of varieties using, fruits, berries, spices, honey or dates. I like to use pitted dates, blueberries or even vanilla.
- Use 3/4 cup of the water along with the almonds in a blender.
- Pour the mixture (a little at a time) through a strainer or a cloth that is used only for your almond milk, into a bowl below.
- Use the back of a spoon or a spatula to press the remaining liquid out of the mixture
- Blend the remaining mixture one more time to see if you can get any more milk.
- Add a little more water to the milk and blend until desired consistency.
Save the leftover pulp, and use it in other recipes, like bread, muffins, cookies, raw almond pulp pizza crust, raw almond pulp fudge, all sorts of stuff, I will post a recipe for all of that in the following weeks. I make a lot of almond milk and have a lot of pulp so it’s a waste if I don’t make something of it all.
Tell me how you make your Almond Milk 😀
I will be posting some Chocolate Covered Almond Balls, for snacks this weekend, so be sure to check in for some delicious low calorie treats!