Author Archives: Ross Jacobs

Raw Smoothie Delights

Directions for all of these raw food smoothies:

  1. bring all ingredients down to a reasonable size,
  2. remove all pits and inedible hulls,
  3. then toss them in the blender and take it for a spin!

Each recipe should serve one adjust proportions as necessary for more people, or hungrier people.

Raw juices may be acquired from your local natural foods store, but I prefer to make them at home in a juicer — there’s something very delectable about fresh juice.

The Pure Fruit Basics

  • Orange juice and banana1 cup raw orange juice,
  • one fresh banana,
  • 1/2 cup strawberries (or the berries of your choice) and half a peeled mango,
  • plus some crushed ice if you’re so inclined.

This one is simple, user-friendly, and loaded with fresh fruit carbohydrates for immediate energy. You can also substitute peach for mango.

The Immune Rocket

  • 1/2 cup raw carrot juice,
  • 1/2 cup raw apple juice,
  • one fresh banana,
  • 1 cup spinach,
  • kicker ingredients: garlic and ginger.

Now, there are two ways to get the garlic and ginger into your smoothie. The way I recommend, should you happen to have a juicer handy, is to push one clove of garlic and a segment of fresh ginger about the size of a marble into your juicer with the apple and carrots.

The other way is to simply blend them up with the rest. If blending, I recommend cutting the green shoot out of the center of the garlic clove first, and peeling the ginger.

Garlic offers immune protection and improves heart health, while ginger is a potent anti-inflammatory and adds a delicious spice.

The Avo-Lution

  • 1/2 cup raw apple juice, one fresh banana,
  • one fresh small avocado,
  • 1 teaspoon lemon or lime juice,
  • 1/2 cup crushed ice.

The avocado smoothie may sound odd, but it’s a traditional treat in Southeast Asia, and your first exposure will win you over. It can be a delicious, creamy light meal in a glass. If you have access to raw coconut milk, or want to cheat, you can replace the apple juice with coconut milk.

The Almond Builder

  • 1 cup raw almond milk, or 1 cup raw apple juice if almond milk is unavailable.
  • 2-3 tablespoons raw almond butter,
  • 1/3 cup pitted dates,
  • 1/2 cup fresh blueberries.

Almond butter is very high protein for raw vegan food — this is a great smoothie for after the gym!

The Salad Days

  • 1/2 cup raw tomato juice,
  • 1/2 cup chopped tomatoes,
  • 1 cup greens of your choice,
  • 1/2 cup chopped cucumber,
  • 1 teaspoon lemon or lime juice,
  • 1/2 cup crushed ice.

You can add garlic and ginger, as per the directions in the Immune Rocket, for a little extra kick! Chopped red pepper also makes a good alternate addition to this smoothie.

The Wicked Cool

  • 1 cup raw milk (vegans can replace this with nut milks),
  • 2-3 tablespoons raw cashew butter,
  • one banana,
  • 1 tablespoon raw honey,
  • 1/2 cup crushed ice,
  • a pinch of grated vanilla bean.

The idea is to create a tasty treat much like ice cream!

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How to Make Fresh Summer Fruit Juice

Juice is a great thirst quencher on a hot summer day, but bottled juices are often full of corn syrup and preservatives. Plus, bottled juice tastes, well, bottled.

The only way to get that fresh juice taste is to make it yourself on the spot. You can make a wide variety of fresh juices, going beyond the standard bottled juices, orange and apple. All you need is a juicer or a blender.

Watermelon juice

Watermelon juiceWatermelon juice is a rarity in the U.S., but one of the most refreshing beverages on a hot summer day. Any watermelon fan who tries watermelon juice will be hooked at once. To make your own watermelon juice, get some fresh watermelon and remove the seeds.

Put chunks of the watermelon fruit in a blender and blend until smooth. That’s it! Pour into a chilled glass for a luscious summer drink.

You can also blend other fruits or mint into the watermelon juice to create different flavors of watermelon juice.

Cucumber juice

Another cool summer juice is cucumber juice, which might sound odd at first, but is actually delicious and refreshing. You can make cucumber juice with a juicer and fresh peeled cucumbers.

This juice is best served cold, because the chill will accent the natural coolness of the cucumber. A soothing, refreshing beverage that will definitely cool you down when you’re all sweaty from being out in the summer sun.

Grapefruit juice

Grapefruit juiceGrapefruit juice is another juice that is tastier when fresh squeezed. This fruit juice can be made with a simple hand juicer. Grapefruit is plentiful in the late summer, and this is a great time to capitalize on the health benefits of this fruit.

Many people might have heard of the grapefruit diet, in which eating some of this citrus every day is supposed to help you shed pounds. Whether grapefruit juice helps you lose weight or not, a tall glass at breakfast will at least guarantee you a big dose of vitamin C and nutrients first thing in the morning.

Those are a couple of my favorite summertime fruit juices that you can make fresh. As far as other fruit juices, the possibilities are limited only by your imagination. Also, don’t forget vegetable juices. Carrot juice and cucumber juice can be just as tasty and satisfying as fruit juices-and a lot easier on the stomach for anyone susceptible to heartburn.

Drinking juice doesn’t have to mean empty calories and preservatives. Drink up with your own freshly made fruit juice this summer.

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Juicing Recipes

Nothing in the world is more beneficial than fresh fruit and vegetable juices. The better your juicing machine the more options are available to you although even the most basic of juicers lets you produce most of the beneficial juices.

Juicing Recipes

The first important note of juicing is WASH EVERYTHING! Even organic foods (best but not essential in juicing) need to be washed thoroughly as they have been handled and put through a lot in shipping.

The best way to wash your foods for juicing (particularly the non organics) is to put a half a cup of apple cider vinegar (not the white petroleum vinegar as that is just defeating the purpose of washing off petroleum based products and pesticides) into about a gallon of water in large bowl and soak the items to be juiced for a few minutes then rinse with clean (I always use filtered water, as a filter is so inexpensive to get most of the chlorine and such out of my water supply).

Waxed foodsWaxed foods that are not inorganic such as Cucumbers and Apples should be peeled as the wax is difficult to thoroughly remove to ensure that all pesticides are also removed.

Be sure to wash and dry all your juicing items thoroughly and restore to cool environment immediately as warming up the foods loses a lot of the beneficial vitamins within minutes. Cut the items as necessary to fit into your juicer.

During the juicing process, if you are making a large batch, keep the juice in the refrigerator each time you add it to your jar to keep the food as cold as possible at all times and retain every bit of the nutrution you are harvesting.

My “basic” juice recipe is 5 poundds of apples mixed with 1 bunch of celery and one pound of carrots. This makes approximately 1/2 gallon of juice depending on the freshness of the foods.

No matter what vegetable juice I make I alwasy add apples as the base for taste but also because apple pectin (the foamy stuff you get when you juice) has enzymes to break down every other food.

I dont mix other fruits with the vegetable juice as a matter of personal preference. My fruit juices almost always contain apple also with the exceptiong of citris. Citris should always remain exclusively citris to maintain acidity. However, if they are a bit strong they can be put into a blender with a banana or two.

Items I like to juice regularly include beets (only about 1/2 beet to the basic juice recipe as beets are very strong and “self limiting”), parsley, dark leafy lettuce, cabbage, cucumber, bell pepper (only one to the basic recipe as it tends to sweeten the juice), zucchini and any other readily available vegetable in season.

Don’t be afraid to experiment. Keep a balance of bitters (sprouts, leafy greens) and sweets (bell pepper, beet) so that the juice is palatable and tasty.

Most fruits should have the skins removed unless they are organic in which case you need only remove the rinds of thick skinned fruits such as oranges (the rind is juicable but creates a bitterness, and is best saved shaved for recipes and marmalade), melons (watermelon is the exception and can be juiced in its entirety),other citris fruits and anything else that has a thick or bitter skin.

Otherwise organic fruit skins are perfectly acceptable though most of the skin will be kicked out by the juicer.

Juice fasta are a great start to weight loss or health improving diets and should be encouraged regularly. They are effective in increasing energy and mental acuity. Have a healthy mix of fruit and vegetable juices rather than relying on one or the other. Bananas seldom juice though and should be added to juice with a blender.

Make juicing fun. Haunt your local farmer’s market and get a good supply and experiment to find your favorites. You can juice one glass at a time or make larger supplies.

If you make “batch” juices be sure you can drink it within a couple of days or freeze extra in paper milk containers or other freezable juice containers (leaving about an inch and a half to two inches at the top of container for expansion as the juice freezes) and thaw out a day or two in advance of need by transferring to refrigerator.

Frozen juice can generally keep all of its nutrients up to six months.

Here’s to your health!

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