Detox Water

I love making flavored waters and this by far is my favorite recipe.  I adapted it from The Science Of Eating.

16 cups of cold water

2 large English cucumbers, thinly sliced

2-3 lemons, unpeeled and sliced

A 4"-5" hunk of ginger, peeled and sliced 

At least 24 mint leaves, torn

Put everything in a large jar and refrigerate for at least 12 hours before drinking.

You can add more water as you drink until you notice the flavors weakening.

Detox Water

I love making flavored waters and this by far is my favorite recipe.  I adapted it from The Science Of Eating.

16 cups of cold water

2 large English cucumbers, thinly sliced

2-3 lemons, unpeeled and sliced

A 4"-5" hunk of ginger, peeled and sliced 

At least 24 mint leaves, torn

Put everything in a large jar and refrigerate for at least 12 hours before drinking.

You can add more water as you drink until you notice the flavors weakening.

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.

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!!

GAZPACHEO Soup

This soup is a great summer dish but it's even better because it doesn't get cooked!  If you have a Vitamix with the soup setting, you can throw everything in there and put it on the soup setting and not worry.  If not, you can warm it slightly before you eat it however if you warm it too much, you'll lose the nutrients of the raw veg.

3 cups of water

3 whole, large, ripe tomatoes

1 large cucumber

1 red bell pepper

1/2 of a sweet onion (mayan or spanish preferably)

1/3 cup of red wine vinegar

1/4 cup of extra virgin olive oil

black pepper & sea salt to taste