Juiced: The E-Book

In Honor of Fellow Chiropractor Jack Lalanne I decided to share this book

Someone who I admire put this awesome book together and I wanted to share it with our readers.

58 pages of solid information on juicers, juicing tips and recipes! Enjoy and share!

Juiced-Ebook

Mexican Quinoa

Ingredients

• 1 tablespoon grape seed oil
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/4  teaspoon red chili powder
• 1 cup quinoa, rinsed
• 1 1/2 cups vegetable broth
• 1/2 cup diced tomato
• 1/2 teaspoon taco seasoning (we use blenditup brand)
• salt and pepper to taste
• 1 handful cilantro, chopped
• juice of fresh lemon or lime

Directions

• Heat the oil in a pan over medium heat
• Add the onions and saute until tender and translucent
• Add the garlic, cumin and chili powder and saute for one minute
• Add the quinoa, broth, tomato, taco seasoning, salt and pepper and bring to a boil
• Reduce the heat, cover, and simmer until the the quinoa is tender and liquid has been absorbed, about 15 minutes
• Remove from heat and let sit for 5 minutes
• Serve and garnish with cilantro and a squeeze of lemon or lime to taste

Prep Time and Cook Time: 35 min

Serves: 4 as a side dish

recipe courtesy of: www.closetcooking.com with adjustments made by me!

Warm and Lively Soup – Raw, Gluten Free, Vegan

Ingredients

• 1/4 beet
• 2 cups beet greens
• juice of 1 lemon
• 3 medium carrots
• 2 leaves of turnip greens
• 1 tomato
• 1 avocado
• 1 & 1/2 cups warm water
• sea salt and black pepper to taste

Directions

• Blend all ingredients in blendtec blender under “soup” setting

Mint Chutney

Ingredients

• 2 cups chopped mint leaves
• 1/4 yellow onion diced
• 2 tbsp lemon juice
• 1 tbsp sesame seeds
• 1/2 green chili
• 1 tsp minced ginger
• sea salt to taste

Directions

• Blend well in Blendtec blender on “dips/sauces” setting
• Enjoy with your favorite veggies or crackers

Prep time 10 minutes

Mint Vinaigrette

Ingredients

• 2 tbsp fresh lemon juice
• 1/4 cup extra virgin olive oil
• 1/2 tsp mustard
• 2 tsp yellow onion minced
• 1/2 tsp sea salt
• 1 tbsp chopped fresh mint

Directions

• Combine all ingredients in mixing bowl and whisk well
• You can also combine ingredients in food processor and pulse several times until ingredients are mixed well
• You can toss this dressing with any salad.  It is used in our Fennel and Mint Slaw

 

Guacamole

Guacamole is great on tacos, awesome on a bed of greens as a salad dressing or with corn chips or as a vegetable dip.  It is quick and easy and it tastes amazing.  It is loaded with healthy fats and about 12 grams of fiber per avocado! Keep the seed in the guacamole to prevent it from browning.

Ingredients

• 2 large avocado
• 1 clove garlic finely grated or pressed
• 1/2 a tomato grated (no skin) with a fine grater
• 2 tablespoons of fresh lemon juice
• salt and pepper to taste
• chopped cilantro to garnish
• optional – you can add some finely diced red onion and jalapeno pepper

Directions

1. Scoop out flesh of avocado and place in bowl
2. Combine all the ingredients into a bowl and mash with a potato masher

Prep Time: 10 min

Serves: 2-4

Home Made Balsamic Vinaigrette Dressing – Soy, Gluten, Dairy Free

Ingredients

• 3/4 cups balsamic vinegar
• 1/2 cup olive oil
• 1.5 tbsp yellow mustard
• 1/2 tsp lemon juice
• 1 clove garlic
• 1/4 tsp garlic powder
• 1/2 tsp honey
• 1/4 tsp italian seasoning
• 1/4 tsp black pepper

Directions

• Mix all ingredients and store in the fridge.
• This dressing is great on salads, Polenta, portabello mushrooms

This recipe is courtesy of Priya Malik-Patel

Ginger Lemonade

What you will need:

• 6 granny smith apples
• 2 lemons
• ginger to taste
• juicer
• vegetable wash

Halve the lemons and apples, leave the skins and rinds on

Add in the following order, don’t ask me why, a world famous juicer gave me this specific recipe

• 2 apples
• 1 lemon
• ginger
• 2 apples
• 1 lemon
• 2 apples

Serve immediately, makes 2 servings