Summer Season Green Juice

Over the summer my boyfriend and I found a new healthy treat : Green Juice. This is a refreshing and nutrient packed treat that we plan to keep making year round.

Some people food prep, but we juice prep. We’ll make a large batch of juice that will last for up to two days before making another batch. Its more efficient to clean 3 times a week rather than every day. We also always have a fresh batch on hand.

Excitedly, we experimented and made a lot of foul tasting juice. Watermelon does not mix with Kale whatsoever. There is also such as thing as too much ginger. We also found that there really ins’t much juice from a banana. Throughout the summer we did find a main go to that is pretty sweet. Our juicing journey has only begun.

Below is our bulk recipe to create 6 cups of juice. We store them in mason jars that are easy to clean.

Ingredients:

-1/2 lb of Kale

3-4 English cucumbers

6 apples

  1. Cut Apples and cucumber so that they fit in the juicer opening.
  2. Add cucumbers to the juicer and wait until there is no more juice coming out. Transfer even amounts to each glass bottle.
  3. Repeat step 2 with the kale and apples transferring the juice to the jars as needed.
  4. Add lids and store in the fridge for up to 3 days.

Do you have a go to juicing recipe we should try? Comment below!

-Adios J. Marie

Fall Apple Chickpea Salad

Fall is my favorite time of year. I love it all : scarves, boots, coats, cider, apple picking and cider.

I created this salad while craving chickpeas and apples. Its crisp, crunchy and a little sweet. I dont know if anyone actually reads the long intro to recipies. I wont bore ya’ll. Here it is!

Ingredients:

  • Paprika
  • Olive Oil
  • Favorite Apple (i used honey crisp)
  • red onion
  • cucumber
  • Chickpeas
  • Panera “Bread Co” Fiji Apple Salad Dressing
  • Spring Mix
  • Walnuts or pecans
  • chia and flax (optional)

Instructions:

  1. Heat oven to 375. Drain chickpeas and spread out over a sheet pan. Drizzle olive oil and sprinkle paprika. Bake for 15 minutes
  2. Take spring mix and add to a plate
  3. Chop apples, cucumber, and red onion into small bits.
  4. sprinkle some nuts and chia/flax
  5. Take chickpeas out of the oven. Spoon out hot roasted chickpeas onto the salad.
  6. Top with Panera Fiji Apple Salad Dressing
  7. Enjoy