Friday, March 6, 2015

Broccoli Appletini (alcohol free)

I've been in juice mode lately; consuming a large quantity of fresh juices everyday. It feels totally amazing!!! Satisfies my nutritional needs so adequately that I am not feeling hungry until evening time. So I've been intermittent fasting for even longer stretches of time each day. Has been coming out to be about 20-23 hours between my last meal of the previous day and my first meal of the following day. And it feels really great!
Today I have had my usual morning lemon water followed by my 2 ounce shot of fresh wheatgrass juice about an hour later. And in place of my morning carrot juice today I was feeling the need for a large green juice cocktail. I made a Mocktail that I'd like to call my Broccoli Appletini.

Broccoli Appletini

by Elizabeth

3 leaves of "Broccoleaf" (visit to see this)

8 stems from Broccoleaf leaves (

3 broccoli stalks from fresh broccoli (see photo below)

2 "Sunset" cucumbers

2 lemons, peeled (mine were not organic)

1/2 of a large Golden Beet Root, peeled

4 Grannysmith apples, organic

Run everything through your juicer and enjoy!

+JMJ+ Today I am grateful that I am able to drink fresh juices every dang day!!!!!

Wednesday, March 4, 2015

Vegan Sour Cream (oil free, salt free)

The other night I experimented with making a Vegan Sour Cream using just 3 ingredients and I am very happy to say that it was delicious! It does take a small amount of pre-planning as you will need to soak the "raw" cashews for a minimum of 2 hours; to ensure easy blending and an ultra creamy result, and it will need to chill for a minimum of 4 hours.
This makes a great base to many other recipes. For instance, I used just 2 Tablespoons of this in a recipe that I created for a low fat vegan Ranch Salad Dressing (let me know if you'd like that recipe). You also could sweeten it slightly with some organic coconut sugar and use it as a fruit dip. I'm sure it would work well as a "raw" frosting on a raw cake if you blended it with some fluffy date paste. For my date paste recipe click HERE. The possibilities are many, I'm sure.

3 Ingredient Vegan Sour Cream (oil free, salt free)

1 cup of "raw" cashews, soaked in water for 2 hours, then drain

1/2 of a medium lemon, juiced

1 tsp of unpasteurized Apple Cider Vinegar

1/2 cup of water 

In a high speed blender, I used my small Tribest blender, Blend all of the ingredients until creamy and smooth. Chill in refrigerator for at least 4 hours or overnight. Use as you would in any recipe calling for sour cream. Also makes a great addition to any creamy, raw salad dressing.

+JMJ+ Today I am grateful for yet another answer to prayer. If we just take the time to be silent and listen, our answers to questions can be "heard". 

Friday, February 13, 2015

Apple Pie Smoothie

One of my little guys requested an Apple Pie Smoothie the other day so that is exactly what I made him! We all have been enjoying my Pumpkin Pie Smoothie recipe and he thought, since I could make up a recipe for that, surely I could make up one for Apple Pie. It was a success!! He was very happy and satisfied.

You can use any apple you like for this recipe; he chose Golden Delicious, so that is what I used.

Apple Pie Smoothie

by Elizabeth

4 frozen ripe bananas

1 ripe banana

Juice of 1/2 a lemon

2 Golden Delicious, organic apples

4 Medjool dates, remove pits

2 Tbsp raw Hemp Hearts

1/2 tsp cinnamon

1/2 tsp pumpkin spice

1/4 tsp Allspice

Blend all ingredients in a high speed blender. Garnish smoothies with dried mulberries and a sprinkle of cinnamon. Enjoy!

+JMJ+ Today I am grateful for the kindness shown to me yesterday. 

Thursday, February 12, 2015

Pumpkin Pie Smoothie/Pumpkin Pie In a Bowl

As I mentioned the other day, I have been juicing a ton of carrots lately. To be exact, I have been juicing 5 pounds of carrots each morning! 

I drink it throughout the morning and I also add some to recipes.

 A few days ago I used a little bit of my carrot juice in the smoothie and smoothie bowl recipe that I made for the children and me; It was what I call "Pumpkin Pie Smoothie and Pumpkin Pie In a Bowl."

Pumpkin Pie Smoothie/Pumpkin Pie In a Bowl

by Elizabeth

12 oz of fresh pumkin or canned

7 frozen, ripe bananas

5 Medjool dates, remove pits

2 T raw, hemp hearts

1/2 cup fresh carrot juice or water

Squeeze of fresh lemon juice

1 Tablespoon of Pumpkin Pie Spice

1 teaspoon of cinnamon

Blend all of the ingredients until creamy smooth. I blended mine on "smoothie mode" in my Blendtec Blender.
Garnish the smoothies with a sprinkle of cinnamon and pumpkin pie spice. Enjoy!

For the Pumpkin Pie in a Bowl simply pour the smoothie mixture into a bowl and garnish with dried mulberries and enjoy with a spoon! This is how I eat my smoothies every morning.


+JMJ+ Today I am grateful for the beauty I shared with my daughter the other day, as we admired a beautiful iridescence in a cloud after a day of rain; the sun came out and we got to admire what we call, a "Rainbow Cloud".