Featured Recipes

RECIPES FROM PESTO PIZZA NIGHT









Juicing recipes featured on the movie "Fat, Sick and Nearly Dead" 

http://myjuicecleanse.com/juicer-recipes/mean-green-juice-recipes 

No doubt that the healthiest juices are the ones that contain greens.  Green leafy vegetables contain the most vitamins and nutrients, and you’ll feel almost instantly better after drinking a green juice. Many of my readers have been asking me for green juice recipes and in particular the “Mean Green” juice recipe made by Joe Cross in the movie Fat, Sick and Nearly Dead.

Typically the guidelines for making green juice is 60% dark green leafy vegetables and 40% other vegetables/fruits.  You can try variations of any of the green recipes until you find one that suits your needs and tastes.  For a juice cleanse you’ll drink approximately (4) 16-20 ounce drinks per day.  If  you are making a whole day’s worth of juice at one time, keep the extra juice in a tightly sealed container in the fridge.  Here are some recipes to get you started.

Mean Green Juice (original)

This is the official recipe used by Joe Cross and Phil Staples according to the Reboot Program.

6 Kale Leaves


1 Cucumber


4 Celery Stalks


2 Green Apples


1/2 Lemon


1 piece of ginger

Mean Green Juice #2

handful spinach


3 stalks of kale


2 golden delicious apples


small handful parsley

1 lemon


1 cucumber

Mean Green Juice #3

2 stalks celery


1/2 cucumber


1/2 apple


1/2 lemon


small piece ginger


1/2 green chard leaf


bunch cilantro


5 kale leaves


handful spinach

Mean Green Juice #4

1/2 pear


1/2 green apple


handful spinach


handful parsley


2 celery stalks


1/2 cucumber


small piece ginger


slice of papaya

Notes for Making Juice: 

*Peel or slice off lemon rind leaving some of the white pith
*To juice small leaves such as parsley and cilantro, roll them up into a ball to compact the leaves
*Wash all vegetables and fruits before making juice
*Buy organic if possible

Veggie Turkey/Chicken Recipe   (Recipe from Virlinda Severance)
 In food processor Grind up
1 large onion 
1 whole head/bunch celery 
1 cup walnuts
10 cloves of Garlic 
4 small cans Vegetarian Fri-chick - keeping out 8 pieces for the drumsticks

Add
1 pack of Onion Soup mix seasoning 
6 eggs
 
Mix Together then Add
20 oz of Plain Bread crumbs (You may need a little more or a little less depending)

 Consistency should to be moldable.

-Split in-half and shape two chicken size birds making indent for putting drumsticks.

-Coat top with Bread crumbs and bake at 3:50F

-Basting with Fri-chick juice or oil or both throughout the backing time, you may want to add additional layer of bread crumbs along with the basting for crispy finish.

-Bake till it has a firm feel to it and crispy brown outer look.

-Using 4 skewers put 2 pieces of Fri-chick on each, Bread and fry to give crispy golden brown finish then stick in to the baked part of the bird to look like drumsticks.

 -Set atop roasted veggies or simply garnish and serve.

Notes: I am sure that you could use different amounts or different/additional seasonings and it would be great too.  Next time I make it I might add a little sage.

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Spicy Pumpkin Soup Recipe
This recipe is adapted from one featured in Oprah Magazine.
INGREDIENTS
• 4 Tbsp unsalted butter (or smart balance)
• 2 medium yellow onions, chopped
• 2 teaspoons minced garlic
• 1/8 to 1/4 teaspoon crushed red pepper
• 2 teaspoons curry powder
• 1/2 teaspoon ground coriander
• Pinch ground cayenne pepper (optional)
• 3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin*
• 5 cups vegetable broth
• 2 ½ cups of milk (soy or rice milk works great)
• 1/2 cup brown sugar
*To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a tin-foil lined baking pan. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use.

1 Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more.
2 Add pumpkin and 5 cups of broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
3 Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.
4 With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Adjust seasonings to taste.
Serve in individual bowls or small cleaned out roasted sugar pumpkins. Sprinkle the top of each with toasted pumpkin seeds.
Yield: Serves 8.
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Creamy Cauliflower Soup
From Simply Vegan Cookbook (3rd Edition)
INGREDIENTS
• 1 Cup water
• 1 head Cauliflower
• 2 Cups Water
• ½ Cup shredded coconut
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
 
Steam chopped cauliflower in 1 cup water over medium-high heat for about 12 minutes, until tender. Drain. Place half of the steamed cauliflower and coconut in a blender. Add 1 cup of water to blender and cram mixture. Pour blended mixture back into a pot. Blend the remaining steamed cauliflower and spices with another cup of water. Add this mixture to the pot also. Reheat mixture over medium heat for 8 minutes and serve hot.
Serves 4
Total Calories Per Serving: 69 Total Fat as % of Daily Value: 9%
Protein 1 gm Carbohydrates: 3 gm Fat: 6 gm Calcium: 13 mg
Iron: 1 mg Sodium: 7mg Dietary Fiber: 2 gm
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Creamy Lentil Soup
From Simply Vegan Cookbook (3rd Edition)
INGREDIENTS
• 3 carrots, chopped
• 1 large onion, chopped
• 2 Tbsp oil
• 1 ½ cups red lentils
• 4 cups water
• 1 Tbsp marjoram
• Salt & Pepper to taste
• 1 cup water
• Slices of lemon

Saute’ carrots and onion in oil over medium-high heat until onions are clear. Add remaining ingredients (except 1 cup water and lemon slices) and bring to a boil. Lower heat, but continue cooking over medium-high heat for 20 minutes. Pour mixture into a blender. Blend until creamy. Return mixture to a pot and add 1 cup of water. Reheat for a few minutes, until hot. Serve soup garnished with lemon slices.
Serves 4
Total Calories per serving: 289 Total Fat as % of daily value: 12% Protein: 16gm Carbohydrates: 42 gm Fat: 8 gm Calcium: 54mg Iron 6 mg Sodium: 23mg Dietary Fiber: 8 gm
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Seasonal Squash Soup Recipe
This recipe is one we use when we have extra squash on hand from the garden. We just kind of “make it up” as we go each time. So don’t be afraid to adapt it to your flavor and taste preferences.
INGREDIENTS
• 4 Tbsp unsalted butter (or smart balance)
• 1 medium yellow onions, chopped
• 2-3 cloves minced garlic
• 4-5 cups vegetable broth
• 4-5 cups of various squash. (zucchini, paddy pans etc) cut up into large chunks

Melt butter in a saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices of your choice and stir for a minute more. Add vegetable broth and chunks of squash. Simmer for 20 to 30 minutes or until squash chunks are softened completely. Let set about 15 minutes and then puree in blender or food processor a few cups at a time. Return to pan and reheat. Garnish with fresh parsley, cilantro or whatever fresh herb you may have on hand.