March 16th is my maternal grandmother's birthday-- she would have been 112 years old yesterday, were she still alive. I still have vivid and pleasant dreams of her. She was a big part of my life (I was the oldest grandchild).
She was also of partly Irish/partly Scottish descent (her mother was Isobel O'Hara) so I'm happy to honour her birthday with my March Juicerless treats.
Of course we're going green today! You can use these recipes for your juice, if you are so inclined! My Grandma's name was Verna Mae. It happens that Verna means "born in the Spring" in Latin. And when you think of Spring, don't you think of all the lovely little greens- leaves, sprouts of grass, chives, and other early green things! And that is what we will be presenting today as the 3 Juicerless Recipes for St. Paddy's Day:
1. A Green Juicerless Juice
2. A Green Nut Mylk
3. A Green confection made from the Juice Pulp (crackers below)
One of my favourite green juices is a faux V8 / Garden Cocktail, but for the sake of St. Paddy's Day, something that excludes Tomato Juice is good... a little lemon gives it a vibrant green colour and some zip. Here is one you might like to try. (Peel and core and remove lemon pips if you are going to use the pulp to make crackers-- blend it up and then strain through your nut mylk bag)
2 Handful of Spinach (or Romaine)
2 Kale Leaves (or Collard or Chard)
10 Sprigs of Cilantro (or Parsley)
2 Apples (Fuji or Granny Smith)
½ Lemon (or Lime or Pink Grapefruit)
To someone who is used to drinking Green Juices it will be flavourful on its own-- but if you want a little more salt, add some, or crack some pepper.
Add in as much water as you might need to make about 16 ounces of juice. The pulp will remain the same quantity, regardless.
Put about 2 C. of pulp (above) into a bowl with:
- 1/2 C. ground Flaxseed (grind in a blender or coffee bean grinder)
- 1 C. ground Nuts of your choice
- 1 tsp. Celtic Sea Salt
- Seasonings of Choice (Sweet, Mediterranean, Indian, Mexican???-- Taste and decide what is yummiest to you)
- Spread on a Teflex sheet, and dehydrate at 115 degrees F. for about 6 hours, flip and dry for another 4 hours until crispy.
Avocado Mylk Shake:
- Make your favourite Nut mylk (lots of instructions in the bar above for making nut mylks)
- Blend 3 Cups of Nut Mylk with:
- 1 Medium ripe Avocado (just the flesh)
- 5-6 T. Sweetener (eg., organic raw cane sugar, or Maple Syrup or 1/4 tsp. Stevia)
- 1/4 tsp. Vanilla
- 5-6 Ice Cubes
Pour into tall glasses or a steins and enjoy right away!
Here's To A Healthy You...