Monday, August 7, 2017

Nutritious Vegetable Juice

When it gets really hot in Summer even people who normally cook their food prefer not to spend much time in their kitchens. A quick snack on the go, fresh salad, slice of watermelon, or a visit to a favorite restaurant seem like a better way to obtain nutrition on a hot day. A refreshing vegetable juice always sounds good, whether you are a raw foodie or not.

The ingredients I used to make my Nutritious Vegetable Juice can easily be used to make a delicious salad or a gazpacho and you make want them in this way. For me, today was a juice day and the outcome was not only delicious, but nutritious as well. If you have a juicer, give it a try. Also remember to save the juice pulp and turn it into crackers  or some other savory delicacy. 

  • 8 heirloom carrots (purple, yellow, white, and orange)
  • 1 large beet
  • 4 celery ribs
  • 1 large heirloom tomato
  • 1 large cucumber
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 small jalapeno chili pepper
  • 1 small purple onion 
  • 2 garlic cloves
  • 1 lemon, peel removed
  • pinch Celtic sea salt (optional)
  • 1 tsp virgin olive oil or cold pressed flax oil

  • Wash your vegetables and cut into smaller chunks that will fit into your juicer's opening. I use the powerful Champion juicer. It works great when larger ingredients are  cut into a slivers. Some types of juicers do not require this at all, though. Do what works best for you.
  • Pass all ingredients through the juicer. Add pinch of Celtic sea salt and a teaspoon of olive or flax oil. Mix well.
  • Serve right away and enjoy in good company!

  • Fresh juices taste best when they are drunk right away. If you like your juice chilled, transfer it to a well chilled jar or add a few ice cubes Also, chilling vegetables before juicing will help a bit. 
  • My recipe calls for sea salt and cold pressed oil. Celtic sea salt not only enhances the taste, but also helps replenish minerals in your body. Cold pressed oil helps the absorption of fat soluble vitamins. 
  • This juice is nicely spicy thanks to the jalapeno pepper. You can also use a tiny bit of scorpion or ghost pepper if you can take the heat, but do not over do it. This juice is meant to nourish and hydrate your body. 
  • Save the juice pulp and use it to make crackers, or any other dish, raw or cooked that will profit from the addition of a fresh juice pulp. Soup, stew, vegan burger. Creativity has no limits. 
As any of my juice recipes, this one is presented here to give you an idea what vegetables can be used together. You can change the amounts of veggies used, skip the one that is not your favorite or add something that you grow in your own garden. You can add fresh herbs, grapefruit, ginger, or a tart apple. Whatever you do, have fun doing it!

In radiant health - passionately raw - Dominique

Dominique Allmon@2017

Wednesday, June 28, 2017

Home Made Blueberry Raw Food Ice Pops

Summer! Time for refreshing drinks, ice cream and frozen desserts! Many people will not believe that there was a time when kids had to wait till summer to enjoy ice cream. Today, we can get dozens of flavors all year round, but ice cream never ceased to be the number one dessert on any hot day.

Ice cream, especially the raw and raw vegan varieties, is very easy to make. You can practically turn any fresh fruit juice or smoothie into ice cream or sorbet. It takes only a few hour in the freezer and your frozen summer dessert is ready to eat. The most important thing, however, is that you are in full control of what goes into your ice cream. You can indulge without guilt and make it as healthy as any other raw food dish.

  • 1 1/2 cups fresh or frozen organic blueberries
  • 1 tsp açai powder (if you can get a frozen açai puree, use it!) 
  • juice of 1/2 lemon
  • 1/2 tsp organic vanilla essence
  • 1 tsp vegan lecithin powder 
  • 1/4 cup maple syrup
  • pinch pink Himalaya salt
  • 1/2 freshly made almond cream

  • Toss all ingredients into a blender and process until smooth. Adjust the taste to your personal liking. Add more or less maple syrup depending on how sweet you want your ice pops. Use different sweetener or no sweetener at all if you prefer.
  • Pour the blueberry mass into individual ice pops forms and place them in the freezer for about two hours. The ice pops should be ready by then. Refrigerate longer, if necessary.
  • Remove ice pops forms from freezer. Pull the blueberry ice pops out of the forms and serve right away. Enjoy in good company!


If you have never made your own raw food ice cream you may have to experiment a bit. For the creamier versions you may have to use lecithin, preferably vegan lecithin powder to combine all ingredients into a smooth, creamy mass that freezes well. Experiment. It's fun!

In radiant health - passionately raw - Dominique

Dominique Allmon©2017

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