Wednesday, August 13, 2014
Heath By Juicing!
A lushly illustrated and accessible guide to juicing and juice cleansing, featuring 75 recipes for making organic juices, milks, and other concoctions at home to provide the vital nutrients a healthy body needs to function at an optimal level.
This picturesque book is my kind of cookbook! Full of lovely photographs. It made me want to start working on my health in a whole new way! I love those kinds of books! the
What do you do when you wake up in the morning? How do you energize, uplift, and get yourself going? do you think I ahve to ecerise and it is going to take a long time. stop and think again my friends! Just drink a green juice or another juice from this wonderful cookbook! Juice by Carly de Castro, Hedi Gores, and Hayden Slater,
so many grand recipes. One example:
There are so many keeper recipes such as 1 peeled grapefruit, 3 celery stalks, 1⁄2-inch peeled fresh ginger, and a pinch of cinnamon (optional).
I like it- I love this cookbook!. I think the recipes are winners! IA cookbook to get you started with juicing or help you continue on your way!.
The authors, who are the founders of Pressed Juicery, give readers a wide variety of juices to choose from.A lushly illustrated and accessible guide to juicing and juice cleansing, featuring 75 recipes for making organic juices, milks, and other concoctions at home to provide the vital nutrients a healthy body needs to function at an optimal...
Go to http://www.scribd.com/doc/229267078/Juice-by-Carly-de-Castro-Hedi-Gores-and-Hayden-Slater-Recipes for recipes to try!
I also loved how they show you what to do with left over pulp!
As you will notice once you start getting your juice on, juicing means pulp. A lot of pulp can build up when you extract the juice from your produce. The amount depends on the type of juicer you have, how much produce you are using, and how many times you run it through the machine. When you’re finished juicing, don’t just toss all that yummy pulp! It is full of nutrition and fiber, and it can be incorporated into some delicious recipes, like this wonderful carrot bread.
Makes 6 to 8 servings (about 9 pieces)
11⁄2 cups carrot pulp
4 organic eggs
1⁄4 cup melted organic butter or ghee (clarified butter)
1 cup coconut flour
1 teaspoon baking soda
1 teaspoon cinnamon
1⁄2 teaspoon freshly grated nutmeg
Juice of 1⁄2 small lemon
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1 tablespoon maple syrup
1⁄2 cup walnuts (optional)
2 tablespoons raisins (optional)
Preheat the oven to 325˚F and place a tray of water in the bottom of the oven. Line an 8 by 8-inch baking dish with parchment paper, leaving a generous trim.
In a mixing bowl, stir together the carrot pulp, eggs, butter, flour, baking soda, cinnamon, and nutmeg and set aside.
In a small bowl, stir together the lemon juice, vinegar, vanilla, and maple syrup. Add this to the carrot mixture and stir until well combined. Stir in the walnuts and raisins.
Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake until the top is golden brown and a toothpick inserted into the middle comes out clean, 50 to 70 minutes.
Allow the bread to cool in the baking dish for about 10 minutes. Remove the bread from the dish and let it cool on a wire rack. Slice and serve warm or at room temp-erature. The bread will keep in an airtight container at room temperature for up to 3 days.
I received this book from the publisher in exchange for my honest review!