Only 2 days ago, I came back from an incredible trip to Costa Rica. I feel extremely grateful and blessed that I was able to go on this journey!
Thank you Chris Kendall, Ashley Clark, Brian and Jody Calvi, Melanie Lotos, Amanda Froelich, Jack Seidler, as well as the rest of the TRA Raw Food Culinary Skills Retreat participants for a transformative time ❤
Having learned numerous tipps and tricks to be applied in the raw food kitchen, the following is one that I am particularly excited about. It allows us to make green juices without having to buy an expensive twin gear juicer 😀
The following recipe yields about half a litre of tasty, vibrant, refreshing green juice full of vitamins, minerals, and phytonutrients:
– 3/4 cucumber
– 1 bunch of parsley
– half a bulb of fennel
– 2 stalks of celery
– 2 sweet apples
– optional: 1/2 cup of water
If you don’t have a juicer, the equipment needed comprises a high speed blender (or a food processor as well as an average speed blender) as well as a nutmilk bag.
Using a high speed blender, it will be no problem for you to blend all the ingredients roughly pre-chopped. My blender didn’t take this so well (in the process, our wooden spatula was seriously injured as I attempted to use it as a tamper). When using an average speed blender simply put all the ingredients in a food processor beforehand (or chop everything really finely with a kitchen knife) and then blend. Subsequently, pour the mix into a nutmilk bag that is placed in a container big enough to catch all the juice that you will then be “milking” from the bag.
If you don’t have a nutmilk bag handy, use anything from a clean fabric such as a kitchen towel, stocking, cheese cloth, or old t-shirt to fine mesh nylon.
The leftover pulp can be used to make raw crackers, baked muffins, or any other creative purpose you find for it 😉