14 Popular Juice Recipes

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2 posts in one day… I’m a wild woman!  I’ve been meaning to write this post for a while, and I’ve had a few readers requesting these juicer recipes for a couple months now.  Being my uber-productive self, I finished one of my deadlines early this afternoon (I believe Starbucks may have contributed), and what better study break is there than blogging?  I know this blog is for “The Juice Junky” in all of us, but my new-found discovery of plant-based vegan recipes and holistic health practices can sometimes overshadow the juicing aspect you all come here for!  

I have compiled a list of the 14 most popular juice recipes to share with you.  Keep in mind, these are the most common recipes that I use myself, but there are obviously thousands of recipes that others may see as more popular than the ones listed here.  Also to keep in mind for those new to the juicing practice, these recipes are only a guideline.  Don’t be like “I have everything but the apple for this recipe so I guess I can’t make that one…”  Feel free to mix and match!  Once you get the hang of this crazy awesome world of juicing, you may move away from the recipes (I know I definitely have)  and follow the general 80/20 rule while creating your own delicious concoctions!  

The 80/20 Rule: You are not only allowed to make up your own juice recipes, you are encouraged to!  Like I said before, you may not have all the ingredients for a specific recipe, but that doesn’t mean you can’t sub out apples for oranges or cucumber for celery, or even just omit an ingredient altogether (I can’t handle juicing radishes, no matter how many times I try!  I leave those suckers out of any recipe calling for them).  This brings us to the 80/20 rule: When creating your own juice recipes, the general guideline is to make your creation ~80% vegetables (preferably greens!) and ~20% fruits. You can ALWAYS up the vegetable percentage!

Fruit juice is okay in moderation (I mentioned making apple juice in my previous post), but it’s something that should be done as a “once-in-a-while-treat” basis.  When fructose (fancy word for fruit sugar) is consumed without being coupled with fiber (fiber is removed during the juicing process) there is nothing from stopping the fructose from flooding the liver in one heavy hit.  Eating an apple is okay, because the fiber combats the fructose and acts as a sort of “time-release” mechanism.  Drinking apple juice, there is no fiber, so the digestive system is hit with all that fructose at once, which can be detrimental in high doses.  I can go into detail on this in a later post if you’d like; just comment below and let me know!

Okay, enough science junk.  I’m the one in school, not you.  Time for the yummy part of juicing!  Without further ado, I give you my list of the 14 most popular juices in my kitchen! That’s one new juice a day for two weeks! Please share your juice recipes and experiments in the comment section below!

Heavy Metal Detox

  • 1/2 pineapple core
  • 1 small Granny Smith Apple
  • 1 Lemon (peeled of not organic)
  • 1 Cucumber
  • 3 stalks celery
  • 1 small head of Romaine
  • 1 bunch cilantro
  • 1 bunch mint
  • 1/2 bunch kale

When the liver detoxifies, it sends those toxins to the intestines with the intention of getting them out of the body.  Many heavy metals going through this process end up being reabsorbed into the bloodstream repetitively.  Cilantro binds to these metals in the body and carries them through the intestinal tract so they are excreted once and for all, and don’t get reabsorbed, or stay in risky places like the brain.

ABC (a.k.a Fruit Punch)

  • 2 apples
  • 2 beets
  • 2 carrots
  • 1 pear (optional)

Ultimate Beet

  • 1 beet
  • 2 carrots
  • 5 strawberries
  • 1 cup grapes
  • 1 apple

Mean Green (Original)

  • 2 small apples
  • 1 cucumber
  • 1 inch ginger root
  • 1/2-1 bunch kale
  • 1/2 lemon (peeled if not organic)
  • 4 stalks celery

Carrot Cucumber

  • 4-6 carrots
  • 1 cucumber
  • 1/2 beet
  • 1/2 lemon (peeled if not organic)
  • 1 inch ginger root

Flu-Buster (I swear by this!)

  • 1 lemon
  • 2 inches ginger root
  • 4-6 whole cloves garlic

JUST SHOOT IT!  You will feel instantly invigorated; I promise!  Shoot it even when you’re not sick.  When your throat is sore though, this shot will coat it and you will feel improvement within minutes.

Cucumber Beet

  • 1 cucumber
  • 3 carrots
  • 1 beet
  • 2 stalks celery
  • 1 handful parsley
  • 1/2 lemon (peeled if not organic)

Simple Cucumber Love

  • 2 cucumbers
  • 1 lemon (peeled if  not organic)

Cucumber Apple

  • 2 stalks fennel
  • 1/2 cucumber
  • 1/2 Granny Smith apple
  • 1 handful mint
  • 1 inch ginger root

Perfect Skin

  • 1 cucumber
  • 1 parsnip
  • 3 carrots
  • 1/2 lemon (peeled if not organic)
  • 1/2 bell pepper (I prefer yellow, but red or green work too!  Purple is not my favorite)

Operation Detox

  • 1 tomato
  • 5 spears asparagus
  • 1 cucumber
  • 1/2 lemon

Hangover Cure

  • 1 bunch dandelion greens
  • 4 carrots
  • 1/2 cucumber
  • 1/2 lemon (peeled if not organic)

Mango Salsa (my favorite “dinner” on a juice cleanse!)

  • 1 cucumber
  • 1 bunch cilantro
  • 1 mango (pitted)
  • 2 scallions
  • 1/2 jalapeno (discard seeds)
  • 1/2 yellow pepper
  • 1/2 lime (peeled if not organic)

Greens on Greens on Greens (my personal concoction)

  • 1 bunch celery (~10-11 stalks)
  • 1/2-1 bunch kale
  • 1 cucumber
  • 1/2 lemon (peeled if not organic)
  • 2 inches ginger root

When all else fails, there is this awesome infographic from CrazySexyJuice.com to help guide new juicers on their own juice-creation journey.  Definitely check this website out; Kris Carr is amazing and she is a true inspiration to anyone looking to improve their health through nutrition.

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Again, please feel free to comment and tell me about your favorite juice concoctions and kitchen experiments!

Happy Juicing!

Wellness Wednesday: GREEN

 

ImageHappy Hump Day!  Honestly, Wednesdays are the Mondays of my life right now, since I work from Wednesday through Saturday.  That’s okay though, I won’t be bound to that schedule forever!  I kind of like having Tuesdays off right now.  Since most everyone is at work or school, I’m pretty much free to do as I please, traffic and line free.  Who can complain about that? I got a nice 3 mile run in today after work, too.  Can you spot the heart in the trees?

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On top of Hump Day, looks like it’s GREEN Wellness Wednesday, too! Make sure you head over to Allison in Wellnessland to get a killer kale pesto recipe this week and hear about her adventures with kale in the kitchen!  Okay so not only is this my favorite color, but it’s the color of most of my favorite foods!  What to choose?  There’s kale, broccoli, spinach, celery, cucumbers, chives, tomatillos, cilantro, parsley, avocados, artichokes…. I could be here all day people.  Each are delicious in their own right and each bring their own unique nutritional benefits to the table.   Anyone who knows me knows I am indecisive to a fault (don’t think you can fix me!) and won’t be surprised when I say I chose a veggie combo for you all to enjoy this week.  Hey, at least I’m consistent.

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1/2 jalapeno, de-seeded
1 lime
1 cucumber
1 mango
2 scallions
1 bunch cilantro

This recipe is probably my most favoritest juice of all time.  Yeah, FAVORITEST. Like, if there was a juice law that said this was the only juice allowed forever, I’d drink it all day every day and never complain about it. Ever.  It’s called mango salsa, and I’ve mentioned it on here several times, but it’s a drink that’s worth the extra attention.  It’s health benefits parallel it’s foodgasmic flavor (yep, I said it), making it a win-win.  You seriously CAN’T go wrong here people.  Unless you don’t like cilantro.  Which makes you a communist.  Meaning that YOU are the one that’s wrong, and not my precious juice.  Can you tell I really like cilantro?  How could you not, with all it’s amazing benefits? 

Did you know that cilantro is one of very few foods which actually bind to metals in the body and are able to carry them through the digestive tract to help our bodies get rid of them?  Pretty cool, huh? 

And oh, the jalapenos.  Capsaicin is what gives the pepper its spicy kick, and researchers have found that capsaicin releases endorphins. Maybe that’s why this drink makes me so happy.  Some studies are even in the works to study capsaicin’s effect on weight loss, but I’m not terribly concerned with that, and you shouldn’t be, either.  Here’s the way I see it: “I got so fat by eating vegetables” said no one ever. Does it really matter if something inside a vegetable speeds metabolism to weight loss?  Who cares! 

Cucumbers are another green item found in the mango salsa drink, contributing to most of the concoction’s bulk.  Something you might not know is that cucs contain about 20% of the daily recommended value of vitamin K, which helps with blood clotting and the distribution of calcium.  Basically it’s your “injury prevention” nutrient, and cucumbers are full of it! 

Mangoes are not green by any means, but the limes in the juice definitely are!  Limes, on top of being delicious, carry almost 30% of your daily vitamin C in them.  Not too shabby! 

Add all these power foods together, and you will be ready to take on just about anything.  I guarantee it.  Please make sure you de-seed the jalapeno before throwing it through the juicer, though.  Oh, and wash your hands after touching the jalapeno.  Like right after you put it down.  Do not, I repeat, do not rub your eye with your jalapeno-y fingers while drinking your juice.  Not that that’s something I’ve ever done, but you know, it just sounds super painful.  Like, you might spill your delicious juice on your way to dive into your shower, fully clothed.  Again, not saying that actually happened to me last week, I’m just saying you should be careful…

Okay!  That about wraps up Wellness Wednesday! Stay well, stay happy!

And get your juice on!

Kale Chickpea Curry & Tropical Smooth Dessert Smoothie

I started off my day right this morning with one EXTREMELY green juice!  Celery, cucumbers, kale, spinach, lemon, ginger, and an apricot.  Holy yum!  I felt great and was ready to take on the day!

No amount of juice could have prepared me for the weather though.  The weather today has been absolutely insane.  Most businesses in the area shut down around 3:00 due to a tornado warning AND a flash flood alert.  The sky turned an eerie green almost instantaneously and torrential downpour stranded me as well as the rest of the city.  Hail pelted relentlessly at my windows and I thought to myself “I had better cook some food while the power’s still on!”  The only question was what to make?

I don’t know about you all, but lately I seem to be on a Middle Eastern/Indian food kick.  Curry powder, cumin, and paprika have been my go-to spice trio for the past few months (My Italian mother is not at all thrilled by my lack of basil, oregano, and thyme).  I ended up throwing together a kale and chickpea curry, served over a bed of brown rice, and what’s better to wash down that tastiness with than a mango-papaya smoothie?  Enjoy both of these recipes.  Whether you make them together or separate, they will taste amazing!

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Kale Chickpea Curry on Brown Rice

  • 1 tbsp olive oil
  • 1/2 onion, chopped
  • 1 tomato, chopped
  • 3 cloves garlic, chopped
  • 1 tsp red curry paste
  • 1 can chickpeas, undrained
  • 1/2 bunch kale (4-6 stems), roughly chopped
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1 tsp coriander
  • 1 cup brown rice, uncooked
  • Unsweetened coconut shavings, for garnish (optional)

Start cooking the rice while you work on the rest of the dish on another burner.  Once your rice is simmering, pour the olive oil into a separate pan and cook the garlic and onion on medium heat for 5 minutes.

Add in the tomatoes after the onions have become translucent, and add in your seasonings as well (curry paste, paprika, cumin, coriander).  Let simmer for another 5 minutes.  Then add your can of undrained chickpeas.  The liquid should give the mixture a stew-like consistency.  Simmer the mixture for 10-15 minutes.  

Right before taking the mixture off the heat, add the kale.  Cook just until it wilts.  

Serve over a bed of brown rice.  Add coconut shavings for garnish.

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Tropical Smooth Dessert

  • 1 cup frozen mango, cubed
  • 1 cup frozen pineapple, cubed
  • 1 cup frozen papaya, cubed
  • 1 can full fat coconut milk

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Add all ingredients into your high-powered blender and blend on high until the consistency reaches that of ice cream.  You must freeze the fruit thoroughly prior to blending for this recipe to work properly.  

Enjoy!

Mango Coconut Breakfast Muffins

A good friend of mine came over the other day, and the first thing she said when she walked in was “Ugh. It smells like vegan in here.”  What do I even say to that?  Well, I had just finished making some vegetable soup, so while she said my apartment smelled like “vegan”, what it really smelled like were leeks and corn and onions and carrots and garlic and homemade vegetable stock, among other ingredients.  When I asked her if she wanted to try some, the answer was “Not in a million years.”  I can’t say I was completely surprised, since that seems to be the general reaction when I offer anyone food.  It’s like people associate “vegan” with “alien” food or something, when all I’m doing is eating fresh, natural foods.

Oh well.  It’s not like their opinion of my diet affects me at all; I know what I’m eating and I know my reasons for choosing those foods.  The food is SO GOOD though!  My decision to become vegan was for no one’s benefit but my own.  I’ve never been one to thrust my views or lifestyle choices on others, but seeing as I’m working towards one day having a Master’s Degree in Public Health, I feel like I should be inspiring others and sharing my awesome discoveries (hence this blog!).  I wish I could show people that healthy alternatives to their everyday choices like juicing and using fresh ingredients can taste just as good, if not better!

I think I found an awesome breakfast recipe that can make vegans and non-vegans alike super happy!  These mango and coconut breakfast muffins are so delicious, and when I make them, people think my apartment “smells like vegan” in a mouth-watering, can’t-wait-to-sink-my-teeth-into-this-awesomeness kind of way.  Recipes like this are good recipes while moving towards a diet of eating more raw fruits and vegetables than anything else.  

For all you vegans: Here’s one more recipe to add to your arsenal! For all you non-vegans: Try this recipe and let me know what you think of it!  I adapted this recipe from The Vegan Cookbook and simplified it.  I have to say, this is one of my favorite breakfasts!

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Mango Coconut Breakfast Muffins

  • 2 cups unbleached, unbromated flour
  • 1 tbsp. baking powder
  • 2 tbsp. flaxseed meal
  • 3/4 cup dehydrated, unsweetened coconut, shredded
  • 1/2 cup raw cane sugar
  • 3/4 cup unsweetened almond milk (or soy)
  • 1/3 cup vegetable oil
  • 1 very ripe mango, peeled and chopped 

Mix together all the dry ingredients in a large mixing bowl.  For time-saving purposes, I placed all my dry ingredients into a mason jar the night before.  That way, I could sleep in a little longer and breakfast would get made faster!

Mix together the milk, oil, and mango in a separate bowl, and then add the mixture to the dry ingredients.  Mix everything until nicely combined.

Heat the oven to 375 degrees and get your muffin cups ready.  The batter should divide into the 12 muffin tins pretty well.  Sprinkle a little extra coconut on the muffin tops (this is totally optional) and then throw those bad boys in the oven for 25 minutes.  

Let cool for 5 to 10 minutes before enjoying delicious mango heaven!