Happy Monday Friends! We hope you’re having a great start to your week. We just came across Jeju 16 Water, which we love, and wanted to share this refreshing Green Detox Juice recipe with you.
Jeju 16 Water was discovered on Jeju, a volcanic island off the coast of South Korea. Very few places on earth have the ability to produce a naturally purified water with the mineral enrichment nature intended. This island does just that by naturally purifying the water while it passes through sixteen layers of porous volcanic bedrock. One of the benefits of this process is that it does not strip away the essential minerals your body needs; while leaving you with softer, but crisp and refreshing water. Yes Please!
Green Detox Juice recipe Ingredients:
1 1/2 cups of Jeju 16 Water2 cups kale
2 green apples, cored
1/2 cup parsley leaves
1 medium cucumber, quartered
2 celery stalks, roughly chopped
1 (1-inch) piece of ginger, peeled
2 Tablespoons lemon juice
Add all of the ingredients into the blender jug in the order in which they are listed. Blend the ingredients on the highest level setting, such as “liquefy,” until the juice is well-blended. (It will be the consistency of a smoothie.) If you want to enjoy the pulp with your juice, pour the mixture into glasses and serve.If you prefer a thinner consistency, pour the mixture through a fine mesh sieve, and using a spatula, press the pulp into the sieve to extract as much liquid as possible. Pour the strained juice into glasses and serve.
What are you favorite green juices and/or smoothies?
Happy 2015 Everyone!
If you are like us you did some serious eating and festive drinking over the Holidays. For a healthy refresh, we are trying Bon Appetit‘s 2015 Food Lover’s Cleanse and so far, so good. The recipes are healthy, tasty and easy to follow. Another great component of this cleanse is that you can swap ingredients out for others that you prefer more – yes!
This Spinach Salad with Roasted Vegetables is a favorite so far.
Recipe| Servings 1
- 1 cup leftover vegetables from Bistro Salad with Roasted Vegetables / we used carrots, a turnip, a beet, & a shallot (click here for recipe)
- 3 cups spinach
- 2 tablespoons Whole Grain Mustard Walnut Vinaigrette (click here for recipe)
- 2 tablespoons sunflower seeds / we used walnuts instead
- 3-4 dried apricots, chopped