Mango Green Monster Smoothie Using My Samson 9001 Juicer

MMM I’m completely addicted to my early morning green smoothies! After one of these babies I feel like I have enough energy to lead an army. Give one a try and you will begin to believe in the benefits of raw foods. Which, by the way, I definitely need to write a detailed post about sometime soon! Here’s my Mango Green Monster Smoothie Recipe:

Ingredients:

• 1 tbs flax
• 1/2 mango (DO NOT INCLUDE THE PIT, skin is acidic tasting, so probably best to peel)
• 1/2 banana
• 2 cups spinach
• 1 cup almond milk (or soy, rice or regular old dairy)

Steps if Using a Juicer:

1. Set up the juicer for homogenizing frozen foods – mincing cone or homogenizing blank and no nozzle required.
2. Clean off your produce and cut it up.
3. Put everything but the milk through your juicer and collect it in a bowl.
4. Mix it all togehter, stirring in the almond milk.
5. Send that entire mixture through your juicer one more time if necessary.
6. ENJOY!

Steps if using a blender:

1. Rinse off all your produce and chop is up (remove peal of mango and banana)
2. Place in blender: almond, then spinach, then banana and mango, then pour in milk.
3. Blend or pulse on high until everything is well blended.
4. Enjoy!

I made this Green Monster using my Samson 9001 Juicer but you can also make it using a blender. I would highly suggest a commercial strength blender like a Blendtec Total Blender.

The Green Monster Smoothie was started by Angela at OhSheGlows. She’s great! Please check her blog out if you have some time!

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Raw Almond Butter Cup Using a Blendtec Total Blender

Raw Almond Butter Cup Mixture

So I’m completely obsessed with raw desserts. Every time I go to a raw food restaurant I just quiver when I see the options. Although I’m well aware that the desserts aren’t healthy for me simply because they’re raw (eating a dessert is still eating a dessert), that doesn’t mean I’m not allowed to indulge in raw deliciousness!

I bought this book called EverydayRaw by Matthew Kenney. Here is his recipe for Raw Almond Butter Cups. Give them a try and I think you will fall in LOVE!

To make this recipe, you will need a very good, high powered blender. I highly suggest a Vita-Mix 4500 or a Blendtec Total Blender.

Ingredients:

• 1 cup almond butter
• 1.5 cups agave (divided)
• 2 cups coconut oil (divided)
• 1/2 tablespoon sea salk
• 1 cup cacao nibs
• parchment paper
• a half-sheet pan (a pan that has walls, not simply a cookie sheet)

Directions:

1. In a medium bowl, mix the almond butter, 1/2 cup of agave, 1/2 cup of coconut oil and sea salt. Set aside until ready to use (not in refrigerator).
2. In a Vita-Mix, blend cacao nibs, 1 cup agave, 1.5 cups coconut oil until smooth.
3. Spread 1/2 of the cacao mixture from Step 2 onto a parchment lined pan (it needs to be a pan that has walls, not just a cookie sheet) to create a thin layer. Place in freezer for 15 minutes or until it firms up.
4. Remove from freezer and spread almond butter mixture from Step 1 over the hardened cacao mixture.
5. Spread remaining cacao mixture over the top of the spread almond mixture and put the pan back into the freezer until its firm.
6. Remove from freezer and turn out the mixture from the pan onto the cutting board. Remove parchment paper and cut up the firmed up mixture into small piece. Voila! Almond butter cups!
7. Be sure to store these in the fridge or freezer.

Yield: about 1.5 quarts.

WARNING: HIGHLY ADDICTIVE!

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Banana Almond Butter Cup Ice Cream Using a Vita-Mix 4500 and a Samson 9001

Ok, so as my addiction to raw desserts continues, I also wanted to learn how to make delicious raw vegan icecream (it’s my favorite!!). You can make some very simple recipes by blending up a banana and some almond milk, maybe some vanilla and letting it freeze (or a frozen banana and mixing in almond milk and vanilla), but here is a more complex, delicious recipe!

I got this recipe from EverydayRaw also (by Matthew Kenney)

Ingredients:

• 1 cup cashews, soaked 1-2 hours
• 1/2 cup young coconut meat
• 1/2 cup agave
• 1.25 cups water
• 2 fresh bananas, ripe and peeled
• 1 teaspoon lemon juice
• 1/4 vanilla bean, scraped out
• a pinch of salt (preferably sea salt)
• 1/2 cup coconut oil
• 3/4 cup Almond Butter Cup Pieces (see previous post for recipe)
• 1/2 cup cacao nibs

Directions:

1. In a Vita-Mix, blend everything except the Almond Butter Cup Pieces and the Cacao Nibs until the mixture is very smooth.
2. Stir in the cacao nibs and 1/2 to 3/4 of the almond butter cups. Put remaining almond butter cups back in the fridge.
3. Spread that mixture into a parchment lined pan and make a layer that is no more than 1 inch thick. Leave the mixture to freeze.
4. Once frozen, remove mixture and cut the frozen mixture into strips that will fit in your masticating juicer (set it up to homogenize- either mincing cone or open blank, no nozzle required).
5. Send the frozen chunks through the juicer to homogenize and you will be left with a soft-serve like texture.
6. Stir in remaining almond butter cups and enjoy! Put remainder back into the freezer.

Yields: 1 quart

Note: You need a masticating juicer to make ice cream this way. I used my Samson 9001 Juicer but any masticating juicer will do. Also, if you don’t have a juicer, you can use an icecream maker or try to stir the mixture every 3-4 hours and it freezes.

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Raw Almond Milk Using a SoyaBella or Vita-Mix 4500

Okay so one of the first things I fell in love with that fell into a raw food diet was almond milk! You can buy it at the store but if you make it yourself there is NOTHING else like it! I LOVE LOVE LOVE it!

You either need a soymilk maker – like the Soyabella or a blender, like the Vita-Mix 4500 and a fine mesh screen. Sprouting bags or nut milk bags work very well, but you can also use pantyhose if you are desperate (or a cheesecloth). You don’t need a bag with the Soyabella because it has a little screen inside it that will contain the almond pulp and strain it automatically.

Directions:

1. Soak 1 cup of almonds in 3 cups of water overnight (6-8 hours in the fridge)
2. Rinse off the almonds (you will notice they have now expanded). You want a ratio of about 1 cup of almonds to 3 cups of water in the blender. This means you will need somewhere between 3-4 cups of water in your blender (since the almonds expanded). But simply throwing in 3 cups of water is perfectly fine!
3. Add in some vanilla bean or agave if you’d like it to be sweet.
4. Blend the entire mixture on high until its fully blended. (depending on your blender this could be 30 seconds – 2 minutes).
5. Get a large jug and strain the mixture through your milk bag into the jug (I use a mason jar). Squeeze at the almond pulp until all the liquid has been squeezed out.
6. Voila: Almond milk! I haven’t found a great use for the almond pulp yet but I will let you know when I do. Store the almond milk in the fridge (a sealed container is best). It’s good for a week or 2.

Note: If you’re using the soyabella, it’s very easy! Just throw soaked almonds in the container with water and blend. Read the instructions and you’ll be golden!

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Juice Recipes for Anemia

Here’s a list of some of my juice recipes that would be great for treating iron-deficient anemia. Please notice that most have dark green vegetables and a source of vitamin c

• Dark Green Delight
• My Liver Feels Dandy
• Gimme Three CCC’s
• Spinach Fighter
• Wheatgrass Delight
• Energize My Morning
• Immune Boost
• Punch Me Parsely
• Ginger Kick

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More Juicer Recipes

• Mighty Mint using my Green Star 1000
• Green Monster Smoothie Using my Samson 6-in-1 Juicer
• Dark Green Delight using my Green Star 1000
• Juice Recipes for Depression
• Lift My Spirits Using the Samson 9001 Juicer
• How to Make Homemade Baby Food Using the Samson 6-in-1 Juicer
• How to Make Italian Meatballs Using the Samson 6-in-1 Juicer
• How to Make Homemade Peanut Butter Using the Samson 6-in-1 Juicer
• How to Make Fresh Salsa Using the Samson 6-in-1 Juicer
• How to Make Wheatgrass Juice Using the Samson 9001 Juicer