There are many benefits of both juicing natural fruits and vegetable’s and blending them, here we get the best of both worlds! Fresh organic (and preferably locally grown) fruits and vegetables contain an abundance of micro nutrients, these micro nutrients include vitamins, minerals and other dietary compounds essential for normal body growth, development and function, in other words, your body was designed to work optimally when fed highly nutritious foods!
First I started with my juice:
4 med to large carrots and 2 small to med apples
after I have run them through my juicer I add the juice to my blender
Which had about 2 cups of fresh baby spinach, 1/2 cup of frozen blueberries, 1 tbsp flax seeds and about 4 or 5 ice cubes in it.
Blend it up until nice and smooth, you may need to add a little water to it to get the desired consistency!
Juicing is a great way to get a multitude of nutrients into one glass, and blending gives the added benefit of keeping the fiber of the fruits and vegetables in your cup!
Looking for a little more inspiring thoughts on juicing?
take a look here 🙂
This recipe is both vegan and gluten free, and it is delish! You don’t have to make it vegan or gluten free and I will give variations for that as well! This dish went over very well with my family at the end of our memorial day festivities! Here is what you will need and how to make this yummy summer time treat:
For the Filling
- 6 cups peeled and thinly sliced apples (I used granny smith)
- 1/2 cup organic dried cranberries
- 1/3 cup all natural pure maple syrup
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1 cup organic rolled oats
- 3/4 cup organic brown sugar
- 1/3 cup almond flour (could use any alt flour or regular all purpose as well)
- 1/4 cup raw walnuts corsley chopped
- 1 tsp ground cinnamon
- 1 tsp sea salt
- 4 tbsp earth balance natural buttery spread melted (could use real butter in same measurement)
preheat oven to 375 degrees, peel core and slice your apples very thinly, I have this awesome kitchen tool called the “apple peeler corer and slicer” it’s a great little tool for something like this!
When you are done your apple will look like an accordion
finish slicing, peeling and coring all of your apples and place them in a bowl
Then add the cranberries, maple syrup, lemon juice, vanilla, cinnamon and nutmeg…
give it a good toss and pour it into a 9″ glass or stone baking dish
now for the topping…
place the oats, brown sugar, almond flour, walnuts, cinnamon and salt in a mixing bowl
melt your 4 tbsp. of earth balance spread (this is a non hydrogenated vegan butter substitute, made from healthy fats and oils)
and pour it into your bowl, like so…
now mix it all together and get it nice and crumbly 🙂
then pour it over your apple mixture
When you have evenly spread out the topping, place it in the preheated oven for 35 to 40 min.
when it comes out it will look like this…
and it will smell wonderful too!
For the ice cream, you will need:
- 1 can full fat organic coconut milk
- 1/3 cup all natural pure maple syrup
- 1 tbsp vanilla
place all ingredients in a blender and blend until smooth, pour directly into your chilled and ready to go ice cream maker barrel if you don’t have an ice cream maker you can still make this ice cream see my previous post with tips on how to without the maker. Let your ice cream chill out in the freezer for a while and serve on top of your warm apple crisp when ready! And enjoy this summer time treat!
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