Green Pineapple Xpress Juice; Saturday after Ash Wednesday- 40 Days of Meatless Recipes Day 3

Every one of us has had an everyday object, food, idea, concept, something that was just part of their everyday-ness of everyday, until it was brought to life. That's what today's recipe is. Some of you probably know that I make my own green juices all the time and most of the time I don't follow a recipe for them. Usually I'll just throw in whatever produce I've got hanging around and/or is on sale. But occasionally I do follow a recipe. I devised this one this past Advent for a church function. It was just my monthly meeting with the Creation Care Team but we decided to, instead of prioritizing agenda items (even though we did hit them), have a mini party where everyone who is able to bring in a little treat to share does so and we just chat. In other words, a meeting where the main objective was to build camaraderie. I brought the Trader Joe's Beet Crackers, two choices of dips for which they'd be the vehicles, and this green juice. This green juice was inspired by two things.

First, when I hit my one year anniversary since going vegan in February 2019, my family brought me to this restaurant in DC called Fruitive, and I really liked their pineapple express juice and wanted to recreate it at home.

Second, I'm always looking for ways to cut down on food waste and using the same ingredient in multiple recipes is a great way to do that. One of the dips I made for this meeting was the same concept of a spinach and artichoke dip, but I had kale and Brussels sprouts instead of spinach and therefore used those. Instead of taking the extra time to cut them, I juiced them and used the pulp in the dip. It's both zero waste for time and zero waste because the same ingredients are basically being used twice.

So I took those two inspirations and combined them to get the Green Pineapple Xpress Juice as I now know it, and it was a huge hit at that meeting so I knew to keep this recipe. 

Ingredients:
  • 46oz pineapple juice
  • 2 pears
  • 2 small apples
  • 8oz aloe vera juice
  • as much ginger as desired
  • any green of choice
My trick with juicing is to juice the greens first, then roots and citrus, and then to add high water produce last. This helps get the most of everything through the juicer but was especially important with this recipe to juice the greens first because then I could get the pulp from that out before juicing the other ingredients that probably wouldn't have worked so well in the dip.

Do any of you ever follow recipes when juicing? If so, please comment some of your juicing recipes. 

"Everything that has the breath of life in it, I have given every green plant for food." Genesis 1:30b

Popular posts from this blog

Product Review: Seneca Original Apple Chips

Occasionally, I'll buy or be gifted some new products to try, and a big source of said products I try are airplane snacks. I know a few flight attendants, and I also know a few people who travel a lot because of their jobs but don't work for an airline. American Airlines is through the roof when it comes to both healthy and not so healthy vegan snack options, and the options, especially in first class but probably also in main cabin, rotate seasonally and are ever changing. My travelling friends and family bring home some of those items for me to try and see what I think of them. Some I have liked and some I haven't. One of the products I've been introduced to this way is Seneca Apple Chips, original flavor. I wouldn't rank them quite at the top but I would absolutely not rank them at the bottom either. This post will cover my thoughts regarding the taste, nutritional profile, and what I'd be inclined to do with them. What I like about them Not greasy or me
Read more

Keto vegan mac and cheese

I know what you're thinking as you're reading the title. Huh? Keto mac and cheese? Are keto and vegan even compatible? I'm here to tell you that keto mac and cheese is possible and keto and vegan are compatible. And I'm also here to tell you that you are not dreaming. This is reality. How is that possible? The base ingredients in this recipe are zoodles, white vinegar, whatever oil you choose to use, and nutritional yeast but if you want, you can add other seasonings and vegetables. I added hot sauce, green onion, and tomato because I really like them in my mac and cheese but you do not have to do that. The tool that makes low carb noodles possible is the spiralizer. This is not sponsored but I really like the OXO brand handheld spiralizer. It's super easy to use and, provided you won't get in trouble for having a blade on you, you can take it anywhere. I don't really measure ingredients for this recipe so I cannot really give measurements. Without
Read more

Cinco de Mayo as a vegan

Happy Cinco de Mayo! When you think of the anniversary of the Mexicans winning the Battle of Puebla, what comes to mind? For me, it's food, food, and did I mention food? You will meet few people who love Mexican food more than I do. One of my favorite things about Mexican cuisine is how easy it is to make it vegan and on Cinco de Mayo, I don't need an excuse to load up on it. I made taco bowls for lunch today from cooked quinoa, lettuce, tomato, red bell pepper, salsa, and a chopped black bean burger patty. The salsa I used is the Tostitos original one. I grew up loving Tostitos products and I'm super happy that I don't have to give them up to live this lifestyle. My go to black bean burger patties are from the brand "Gardein", which makes plant based imitation meats 100% vegan and all of them that I have tried look and taste like the real thing and are quick and easy to prepare and I absolutely love them. What vegan Mexican foods do you like? How did y
Read more