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

Watermelon & Mint Juice

Ingredients

• 4 cups cold watermelon chunks
• 8 mint leaves

Directions

• Blend well in Blendtec blender until smooth
• Strain with a strainer into a bowl
• Pour into glass and garnish with a few mint leaves

Fresh Tomato Mint Salsa

Ingredients

• 1 large ripe tomato diced finely
• 1 tbsp fresh mint chopped finely
• 1 tbsp fresh scallion chopped finely
• 1 tbsp fresh cilantro chopped finely
• 1 tsp fresh ginger minced
• 2 cloves garlic minced
• 2 tbsp extra virgin olive oil
• 3 tbsp fresh lemon juice
• sea salt and pepper to taste

Directions

• Mix all ingredients well in a medium sized bowl
• Serve with any mexican dish, or any vegetable side dish
• For those who eat seafood, you can serve this with fish as well

 

Tangerine and Mango Salad

Ingredients

• 2 tangerines peeled
• 1 green mango diced
• 2 tbsp red onion finely diced
• 1 tomato finely diced
• 2 tbsp cilantro chopped
• 1 tbsp mint leaves chopped
• 1/2 tsp honey
• juice from 1/2 lemon
• 1/4 tsp cumin
• pinch of red chili powder
• sea salt and black pepper to taste

Directions

• Toss all ingredients in a bowl

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

Tabouli Salad – Gluten Free!

Ingredients

• 3 cups parsley chopped
• 1  cup cooked quinoa
• 1/4 red or white onion diced finely
• 1 large tomato diced
• 1/2 cucumber diced
• 2 tbsp mint leaves finely chopped
• 3 tbsp olive oil
• 1/2 fresh lemon squeezed
• 1-2 cloves garlic
• sea salt and black pepper to taste
• Optional: black kalamata olives

Directions

• Mix lemon juice, olive oil, garlic, sea salt and black pepper in a bowl
• Add the above dressing to the parsley
• Once quinoa has cooled, add to the rest of the ingredients

Prep time and Cook Time: 20 min

Serves: 4

Mint Fruit Salad

Ingredients

• 1 package of strawberries halved
• 2 apples diced
• 1/2 cup blueberries
• 2 kiwis diced (peel skin)
• 2 tangerines peeled and separated
• 2 mangoes diced
• 1/4 cup fresh orange juice
• 1 tbsp lemon juice
• 5-10 drops stevia
• 2 tbsp mint leaves chopped

(You can add any fruit to this if you wish)

Directions

• Mix orange juice, lemon juice and stevia in a bowl
• Add all fruits and mint to bowl and toss well
• Serve chilled

Serves 4-6

Prep time 15 min

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

 

Fennel and Mint Slaw

Ingredients

• 1 bulb fennel, sliced very thinly
• Mint vinaigrette

Directions

• Toss fennel with mint vinaigrette and let it marinate for 1 hour

Serves 2-4

Prep Time: 15 minutes

Beet and Mint Slaw

Ingredients

• 3  beets peeled and grated
• 1 fennel bulb thinly sliced
• 2 tbsp chopped green onions
• 2/3 cup mint leaves chopped
• 3 & 1/2 tbsp rice vinegar
• 5 tsp miso paste (see picture)
• 1/2 tsp ground black pepper
• 1 tbsp olive oil

Method

• Combine beets, fennel, green onions, and mint leaves in a serving bowl
• In a separate bowl whisk rice vinegar, miso paste, olive oil, and ground pepper.  Drizzle this over the beets.  Toss and coat all ingredients with dressing