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I juice my tomatoes. They are delicious alone or you can add zucchini or yellow squash. Or whatever you have in the garden that you think would be good with it– a little spinach, a pepper, etc. I use a Breville Fountain Juicer. Here is a sample of what I juice.
8 to 10 ripe tomatoes.
1 zucchini or yellow squash
1 small banana pepper
handful of spinach, swiss chard or kale
After you have juiced, use the pulp to make tomato soup. Put the pulp in a large saucepan. Add 2 16 oz. cans of organic tomato sauce and 2 cans of water. You may add 1 cup of almond milk or any other kind of milk if you like your soup creamy and leave out 1 can of water. Chop an onion and a clove of garlic and add. Add 1 cup of fresh basil removing large stems.
Cook on stove top on medium heat for 30 minutes. Use an immersion blender like the Cuisinart Smart Stick ($30 at Bed, Bath and Beyond) to mix it until it is creamy. Serve with garnish of basil if desired. I freeze extra soup for later.
Pulp Muffins(stevia sweetened)-Made with Processor
(These contain only 1/8 cup sugar per loaf. It requires a little sugar to brown .)
Makes 12 large muffins / 18 small ones / Or 2 loaves
Preheat oven to 325 degrees convection oven or 350 degrees conventional. Grease muffin tins or 2 bread loaf pans.
Mix together following ingredients in large food processor:
1/2 cup Canola Oil, Coconut oil, Olive Oil, or Ghee (I use olive oil)
1/2 cup Water
2 teaspoon Vanilla Extract
1 c Each of Carrot and Apple Pulp from Juicing (Loosely packed. You can use 2 cups of any pulp–I use the pulp from the Great Juice Recipe in a previous post. I use a Breville Juicer for my juicing.)
1 teaspoon Salt
2 teaspoon Cinnamon
1 teaspoon Nutmeg
3 teaspoon Baking Soda
1 teaspoon Baking Powder
1/4 c Brown Sugar (packed)
3/4 cup stevia (kind that you substitute equal amount for sugar)
2 cups Freshly Ground Whole Wheat Flour (I use spelt and grind it in a Wonder Mill)
Process all above ingredients well for at least 2 full minutes:
1 cup coarsely chopped walnuts–pulse briefly to mix in.
Split batter between the 2 grease loaf pans. Smooth the tops as it is a thick batter. Bake for 35 minutes on the lower oven rack then 25 to 30 minutes on the higher rack. These muffins or loaves will look done and a toothpick will come out clean before they are really done. They should be toasty brown on top and bottom but not burned. Cut one open to test it to make sure they are cooked through. The hardest part of this recipe is determining when the muffins are done.
We just went to Seattle area and Olympic National Park so you will see many related pics in upcoming blogs (one is above.). Because the area has such a reputation for heathy lifestyles, we did not worry about finding food there for me. As it turns out, finding freshly made juice was a problem in the Olympic National Park and in Victoria.
Lee suggested getting a bottled organic juice. That is what stimulated this blog.
Bottled and pasteurized juice have very little value in fighting disease in that the live enzymes and the vitamins are destroyed by the heat and storage. Juice inherently is very high in calories because of its concentration. Pasteurized juices or those stored more than 24 hours are not nutritionally dense while they are calorically loaded. Hence, I would say, don’t bother with bottled or boxed juices.
Now, my goal is to find a good, light travel juicer. Any input?
This is the best juice I have made–there have many assenting votes to this.
Just to review, I use a Breville Juice Fountain juicer. If at all possible I use organic ingredients. Here is the recipe:
Cut one inch of fresh ginger in small pieces and soak in enough filtered water to just cover it.
Soaked ginger root with filtered water
2 peeled oranges
2 apples (not peeled)– core and cut out seeds if you desire
1 peeled lemon
1 bunch of celery(about 7 to 8 pieces) washed and trimmed (don’t trim the leaves just the root)
1 to 1 1/2 pounds organic carrots (use only organic or it ruins your juice)
2 handfuls of fresh organic spinach
This should make 1 and 1/2 to 2 quarts of juice. Drink it all within 24 hours. After that the live enzymes are gone and it does not taste fresh anymore. I soak the veggies up to n hour in water with a tablespoon of fermented vinegar with the “mother”.