Swamp Water

I have green juices every day. I usually am drinking them at work too. One of my good friends and fellow teacher, Amy, gets quite grossed out by them. She says it looks like something that was dredged from the bottom of a pond. I do love that girl!

PUT IN THE JUICER:
2 apples
5 stalks of celery
1/2 a lime (including zest)
1" slab of pineapple
1 cucumber, unpeeled
1 large handful of parsley

1 large handful of cilantro
1 large handful of spinach

*you can also choose to make a batch of swamp cubes rather than juice the parsley, cilantro, and spinach 
5-6 romaine leaves

5-6 kale leaves 
1/2 bulb of fennel

PUT IN THE BLENDER:
The juice you just made

1 banana
1/2 of a Haas avocado
2 oz of wheatgrass juice, fresh or frozen

2 teaspoons of Sun Is Shining

Chlorella

Blend quickly

*If you are using Swamp Cubes, put 4 of those in the blender instead of juicing the cilantro, parsley, and spinach.

If it seems too thick for you, gently blend in some water.

Store in glass mason jars. It will fit in a quart jar or 2 pint jars.
This makes enough for 2 1-pint servings.

PINKALICIOUS Succo-Frullato

 SUCCO-FRULLATO.  It is the combination of succo which means juice in Italian and frullato which means smoothie in Italian.  It will encompass anything I make that uses both the juicer and blender.  Yes, I can buy bottled juice but I don't because I have no idea where it's coming from.  I'd rather take the extra few minutes and use both machines.  And lets be honest....I just rinse everythig in scalding hot water right away.  I throw stuff in the dishwasher maybe once every other week.

1 apple
2 blood oragnges, zest removed
3 stalks of celery

Juice all of these in your juicer then pour into the blender.  Add to it 1 banana and 6 strawberries.  Blend well!

GREEN MEENIE Fresh Juice

Talk about a burst of green goodness!  I should have named this GREEN GODDESS!  This juice packs one hell of a chlorophyll punch!  The apple, pear, and lemon combo helps cleanse as well as cut away the bitterness of the greens.  The addition of wild dandelion greens is a great treat or your body during those few weeks in the spring when they start appearing in your front yard.  I don't spray my yard so I know that mine are safe to consume.  Check your local public markets for them too.  Try to avoid the "tame" ones in the supermarkets.  They lose a lot of their natural flavor and nutrients when they are grown deliberately.

1 granny smith apple
1 green pear
1/2 of a lemon, including rind
1 whole unpeeled cucumber
3 stalks of celery
2 stalks of fennel
2 big handfuls of spinach
5 kale leaves
1 small handful of parsely
1 small handful of cilantro
5 green swiss chard leaves
5 romaine lettuce leaves
3-5 good sized fresh, wild dandelion plants, roots too (when in season)
2 frozen wheat grass cubes

Juice the leafy veg first and then everything else except the wheatgrass cubes.  This usually makes enought to fill up 2 pint-sized canning jars or 1 quart jar.  Put one wheatgrass cube in each pint jar or if you are using a quart jar, put them both in there.  Pour the juice over the ice cubes.  Drink immediately or save for later.  If you save it for later, make sure to cap the jar and refrigrate and don't wait too long to drink it!!

CREAMY 7 LILY Soup

I made this recipe spur of the moment to satisfy an onion craving.

2 boxes of organic veggie broth or
1 large head of garlic
2 bunches of chives
2 bunches of scallions
4 leeks
3 large shallots
1 large red onion
1 large sweet onion (mayan, spanish, vidallia)
6 chipolini onions
1 small celery, including heart and all the leaves

SLOWLY bring the broth to a boil.  While it's coming to a boil:

Peel and halve the garlic clove by clove and add it to the broth.
Cut the chives and add them in.
Cut the scallions and leeks, including the green part, and add them in.
Peel and quarter the chipolinis, shallots, red onion, and sweet onion and add them in.
Large chop the celery heart, including leaves, and add that in.

Gently boil veggies for about 15 minutes or until veggies are soft. (no more than 15 minutes!)

Strain out the veg from the soup and put them in the blender.
Blend 2-3 cups at a time until smooth, adding back into the soup after each time.
Repeat until you have blended up all the veg.
Salt and pepper to taste.

You can also find this recipe along with many others on Allergy Free Alaska