Juice Fasting: Gastronomic Recipes!

Cucumber, celery & apple juice

 

Now that you have your juicer, it’s time to start experimenting different juice fast recipes!

To get the most from your fruits and vegetables juice the ingredients in the order mentioned. Some foods are juicier than others and help to wash previous juiced foods better.

Also, juice fresh herbs mixed in with the ingredient listed above them. Doing so will help to keep their tiny, light weight leaves in the blades and under more pressure helping to squeeze out more juice.

 

Tips

1-    Pour a few tablespoons of water into your juicer after the last ingredient has gone thorough to help wash all the juice out.

2-    Fruits and vegetables not allowed in your juicer, such as avocados or bananas, should be mashed and added to a blender with the rest of your chosen juice recipe.

3-    Don’t forget to wash all your produce before juicing.

Now it is time to have fun with the below recipes!

Fresh Garden – Tastes just like a fresh garden in your glass.
(Makes approximately 16 oz.)
Spinach – 3 oz. = good handful
Romaine Lettuce – 3 oz. = 3 very large outer leaves
Celery – 3 oz. = 1 and 1/2 large sticks
Carrots with tops removed– 8 oz. = 4 medium
Cucumber peeled – 8 oz. = 2 medium

Kickin Salsa Verde – Bored with juice? Need a wake up? Here you go! Warning – It is spicy!
(Makes approximately 28 oz.)
Green Pepper with stems removed– 8 oz. = 2 medium
Cilantro – 2 oz. = medium handful
Green Onion (white and green parts) – 2
Jalapeno – 1/2 inch slice
Tomato – 16 oz. = 3 super large
Mash 1/2 Avocado, put in blender, add some juice from recipe, blend till smooth and add to the rest of the mix.
Add 1 teaspoon taco seasoning to juice and a squeeze of lime wedge to the mix.

Sweet Starry Greens – This is smooth, sweet, with a light green taste.
(Makes approximately 16 oz.)
Spinach – 3 oz. = good handful
Star Fruit – 8 oz. = 2 fruits
Pineapple with most rind removed – 4 oz. = 1 inch slice
Cucumber peeled – 8 oz. = 2 medium

Veggie Tray – Tastes like your drinking down the whole veggie tray.
(Makes approximately 28 oz.)
Cauliflower – 12 oz. = about 1/3 head
Broccoli including stem – 12 oz. = about 1/3 head
Carrots with tops removed– 12 oz. = 6 medium
Celery – 12 oz. = 2 and 1/2 large sticks
Add 1/4 teaspoon dry or fresh chopped dill to the mix.

Hawaiian Sunrise – Gives you a burst of citrus with a Hawaiian Island twist.

(Makes approximately 28 oz.)
Grapefruit peeled – 24 oz. = 2 very large
Pineapple with most rind removed – 16 oz. = 2 inch slice
Orange peeled – 24 oz. = 6 medium

Sweet Robust Italiano – This is a smooth tasting with a hint of sweetness, like a fine red Italian dish.
(Makes 2 Liters)

Spinach – 9 oz. = 3 good handfuls
Carrots with tops removed – 12 oz. = almost all of a 1 lb. bag
Bell Peppers with stems removed, 1 red, 1 yellow, 1 orange – 4oz each, 12 oz. total = 3 medium peppers
Italian Parsley – 2 oz. = medium handful
Celery – 1/2 of whole stalk split down the middle
Tomato – 22oz. = 3 super large tomatoes
Add 2 hearty shakes of hot sauce and 1 teaspoon of tajin Clasico Seasoningto the mix.

Martian Martini – Nice mellow green taste.
(Makes 16 0z.)
Kale – 6oz. = 6 large leaves
Cucumber peeled – 8 oz. = 1 medium
Green Pepper with stem removed – 4 oz. = 1 medium
Celery – 2 large outer sticks
Ginger – about 1 inch square

Popeye’s Favorite - Tastes just like a seasoned spinach salad with all the fixings.
(Makes 26 oz.)
Spinach – 1 lb
Romaine – 12 oz. = about 12 large leaves
Tomato – 4 oz. = 1 small
Cucumber peeled – 4 oz = half of a medium
Carrots with tops removed – 4 oz. = 2 skinny carrots
Radish with tops removed – 2 oz. = 2 medium small
Celery – 4 oz. = 1 1/2 sticks
Add 1 teaspoon  tajin Clasico Seasoning and fresh cracked black pepper to taste.

Southern Garden – Doesn’t taste like collard greens, more like vegetable soup. This is a good recipe for using up a lot of extras.
(Makes 26 oz.)
Collard Greens – 4 oz. = 2 large leaves
Romaine Lettuce – 8 oz. = about 8 large leaves
Carrot with tops removed – 4 oz = 2 skinny
Cauliflower – 4 oz. = small handful
Egg Plant – 4 oz. = about a 2 inch slice of a large plant
Green, Red, Yellow Pepper with tops removed – 4 oz. each = 3 very small or 3 halves
Celery – 4 oz. = 1 1/2 sticks
Tomato – 4 oz. = 1 small
Add fresh ground black pepper to taste and one hearty shake of hot sauce to mix.

Bright Baby Carrot – Tastes just like fresh baby carrots pulled from the garden, bright beautiful orange

(Makes 16 oz.)
Star Fruit – 8 oz. = 2 fruits
Orange Bell Pepper with stem removed – 6 to 8 oz. = 1 large
Carrots with tops removed – 8 oz. = 4 skinny carrots

Pretty in Pink Party Drink – Tastes like a strawberry banana smoothie!
(Makes 26 oz.)
Strawberries – 1 16 oz. package with tops removed
After juicing strawberries, pour into blender with 1 cup of orange juice and 1 whole medium banana.
Blend to liquefy.

Green Apple – Tastes much like a creamy Granny Smith apple.
(Makes 26 oz.)
Kiwi peeled – 2 preferably still firm, not quiet to peak of ripeness – you’ll have more sour than sweet this way
Star Fruit not completely ripe – 8 oz. = 2 fruits
Egg Plant unpeeled- 8 0z. = about a 4 – 5 inch slice
Cucumber unpeeled – 4 oz. = 1 medium

Flamin Tiger – Bright orange and a little sweet with savory tomato heat

(Makes 40 oz.)
Red Bell Pepper with top removed – 8 to 10 oz. = 1 extra large
Yellow Bell Pepper with top removed –  16 to 20 oz. = 2 extra large
Carrots with tops removed – 12 0z. = about 6 carrots
Tomato – 12 oz. = 1 large
Add about 5 shakes/twists of fresh cracked black pepper and 3 hefty shakes of hot sauce to the mix.

Orange Dreamsicle – Sweet, creamy, with a hint of orange.
(Makes 35 – 40 oz.)
Cantaloupe – 1/2 of fruit peeled and seeded
White Nectarines - 3 with pit removed
Pour into blender, add 1 Banana, 1 cup of orange juice, and liquefy.

Tasty Tangy Kale  – The kale is toned down by the romaine and celery, while the tomatoes add tang and the carrots add a hint of sweet, ginger spices it up.
(Makes 28 oz.)
Kale – 6 oz. = 6 large leaves
Romaine – 6 oz. = 6 large leaves
Celery – 6 oz. = 2 large sticks
Carrots with tops removed – 8 oz. = about 3 large
Ginger – 1 piece comparable to the size of the tip of your thumb
Tomato – 12 0z. = 1 extra large

After Dinner Sweet Melon Mint – Creamy, sweet, minty melon.
(Makes 35 – 40 oz.)
Cucumber peeled – 8 oz. = 2 medium
Fresh Mint Leaves – 2 oz. = small handful
Pineapple mostly peeled – 12 oz = about 1/2 of medium pineapple
Egg Plant peeled – 8 oz. = about 1/2 of a large to medium sized plant
Honey Dew – 3 lbs = 1/2 of medium to large melon

We are certain that you will have a lot of fun preparing your juices. As French people say for a toast: “Santé!” – meaning “Health”…

Please feel free to share with us what you think about the recipes and do not hesitate to experiment and post your own designed recipes!

If you just joined us, do not forget to read our previous posts:

http://healthcareinasia.com/2012/03/18/introduction-to-juice-fasting-2/

http://healthcareinasia.com/2012/03/19/juice-fasting-the-right-juicer/

For additional information – special thanks to Amy & Randy:

http://www.health-actually.com/

http://www.justcleansing.com/juice.htm


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One thought on “Juice Fasting: Gastronomic Recipes!

  1. Pingback: Juice Fasting: The Different Stages! | Health Care & Wellness in Asia

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