It's snowing outside and I'm stuck at home so I thought I'd pep up my green smoothie and make it into a winter warmer. There are loads of green smoothies on this site, so I hope this one is a little different.
Came up with this juice when making pulp for a beetroot cake inspired by Artistruth. For me the sweetness is just right, not too sweet like pure fruit, and not bitter like green juices can be. Refrigerating the ingredients will make the juice come out chilled. Should begood for your liver too.
I can't eat raw cabbage because it gives me gas. Fortunately, fermented cabbage, aka saur kraut, is a flatulence-free way for me to get the goodness of cabbage into my diet. Cabbage is also an amazingly cheap anti-cancer superfood. One important step in making saur kraut is to shred and massage the cabbage well enough so that lots of juice oozes out from the cabbage. I never have time to do that! So, I came up with this simple method for juicy saur kraut without the sore muscles from all of the shredding and massaging. It relies on juicing some of the cabbage and using the cabbage juice as a marinade. I hope you like it!
Being ill the past few days, I have grown tired of "smoothie soups" so I decided to try something....a broth!! Basically just juiced "stock" veggies I had available and watered down to taste. The possibilities are endless!
Today I used this base with a mass of spirilized carrots, chopped tomato and sprouted mung beans warmed to body temp over a double broiler...stupendous!!
raw sunflower seed cheese with an amazing flavour of dried prunes, lavender and mustard...
i really love dried prunes.. that is why i add it to a lot of dishes lately.. i just had a batch fresh rejuvelac ready which reminded me of doing some cheese.. and i came up with that gourmet recipe which turned out so delicious* you can spread it on crackers or dip veggies into it.
i think i also will try it out with cashews..