Vegan

The Juice is Loose!

by Jessica on October 3, 2011

in Juicing, Paleo

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A few weeks ago while working upstairs in the loft, we came across “Fat, Sick and Nearly Dead” on Netflix. We were immediately intrigued by the premise that a man had cured his weight-related health issues with a lifestyle change that involved a 60-day juice fast. That’s no small order.

In the beginning of the film, you meet Joe Cross. He’s 100 pounds overweight (310 lbs), and suffering from an auto-immune disease as the result of his poor health and obesity. Between countless medications, no energy and few answers from his doctors, he felt like he was close to death. With time running out, he turns to the only option he feels he has left, his diet. He gives up junk food and sets out on a 60-day road trip with a juicer and a generator and a goal of regaining his life and health. Along the way, he interviews hundreds of people about food, health issues and longevity.

We’ve been wanting to replace our hand-me-down juicer for some time, but we didn’t even get through the film before jumping in the car and heading to the store to buy a new juicer. As it turned out, every store was completely out of every option in our price range and we went home empty-handed.

A few weeks later, after doing some additional research, we purchased a Breville Juice Fountain Compact. It’s small, a huge selling point as we wanted the function without another massive contraption hugging the edges of our already limited counter space.

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Not knowing what to expect, we were blown away at how fast and efficient juicers are now. Our prior experience has been limited to the older model Neil’s mom gave us last year, and with it, the juice seemingly ended up everywhere from start to finish. This juicer has everything compartmentalized so the juice only ends up in the chute and the pitcher. The rinds, which are nearly bone dry after juicing, collect in the tub around the chute, and can easily be scraped out for compost or rinsed out. Juicing no longer feels like a messy, time consuming chore and now the fun can really begin!

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Our first batch of juice was a simple carrot banana lime and ginger juice. We combined 6-8 carrots (I honestly lost track, I just kept dropping them into the chute), 1 banana, 1 lime and a bit of minced ginger.

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Sweet enough to taste like a treat without being too sugary. It’s frothy too, which is yummy. Neil’s mom loves celery in her juices, so we’re going to try that next. We’d also like to add greens to our juices, so if you have any tips or combinations you’d like us to try, we’d love to hear them!

Have you ever bought something immediately after seeing it on TV or the Web?

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Vegan Creamy Broccoli Salad

This weekend we finally picked up the much-anticipated external flash (the Nikon SB-600) for our D90 (thanks to Neil’s brother Alex). It was long past due. The stress of taking food pictures when you have a dark kitchen and it gets dark at before 5 was increasingly frustrating. We had tried different techniques and placement, but ended up always trying to cram everything into the weekends to get the right light leaving blogging feeling very prescribed.

Our Lord and Savior, the SB-600

The SB-600

Now it feels like the sky is the limit and with some more practice, we’ll have better consistency no matter what time of day it is. I took hundreds of photos this weekend, and no matter what time it is, I can get photos that with just a few tweaks are ready for upload, saving me hours at a time.

My first subject was this amazing Vegan Creamy Broccoli Salad that I whipped up for a trip to see family in St. Louis on Saturday. Faced with a two-hour car ride, I wanted a veggie side dish to that didn’t have mayo or dairy. I’d never considered using tofu to replace the mayo, and I’m so glad I did because it tastes so much better! While I still feel like a complete newb with tofu, Neil’s  brother Alex has never cooked with it, so it was fun to share the recipe, some tips, and hopefully a new ingredient for him to try out.

Ingredients:

4 cups of noodles, cooked (your choice on the type, we used spirals)
1 12.3 ounce box silken extra firm tofu, drained
2 tablespoons. olive oil
2 tablespoons. stone ground mustard
2 tablespoons. fresh lemon juice
1 tablespoon. sugar, plus more to taste
¼ teaspoon salt, plus more to taste
4-5 cups chopped fresh broccoli florets
1 celery stalk, chopped
¼ cup finely chopped red onion
2-4 clementines or tangerines (or 2 oranges), peeled and sectioned
1 cup raw cashews

Directions:

Vegan Creamy Broccoli Salad

1. In a food processor or blender, blend tofu with olive oil until smooth. Add the mustard, lemon juice, sugar and salt, processing for 30 seconds to 1 minute longer, until creamy and well combined. Set aside.

Vegan Creamy Broccoli Salad

2. In a large bowl, toss together the broccoli florets, chopped celery, red onion, clementines and raw cashews until well mixed. Toss the salad with the tofu dressing and refrigerate for 30 minutes before serving.

Vegan Creamy Broccoli Salad

This is the perfect dish for any number of events where you a) don’t have a lot of time to prepare and b) want a dish that can work with a fair number of special diets, especially if change up the noodles to something other than whole-wheat.

Do you have a last-minute go-to potluck recipe? One you use specifically during the holidays?

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Vegan Chocolate Orange and Ginger Cupcakes

Thanks for bearing with me yesterday. I’d been fighting off what I knew was an oncoming cold and I woke up yesterday feeling as if I’d been beaten with a brick. I took the day off to get some much needed rest, but as I’m sure is the case for many of you, my schedule and commitments don’t really allow for the R&R I probably really need. So I’m back at work today, feeling a bit patched together, with a stack of catch-up work a mile high, but unwilling to wait another day to share our weekend happenings with you.

During dinner on Thursday, our good friend Blake called with free tickets to Saturday’s football game. Because we’re not diehard fans, we have yet to attend a game. We’re usually just the posers who pilfer the tailgate scene. Still, we thought it’d be fun to see a game with him and Anja (who also got a free ticket), so we scooped up the tickets and told Clive it’d be another week before he could attend a tailgate. Poor guy gets so excited!

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Even though we weren’t wearing gold (woops!) or really cheering for any team, we still had fun sitting through the rain and watching a very close game between the Tigers and the San Diego State Aztecs.

I’m still on a fiendish dessert kick lately so rather than make messy time with a Crock or pan full of something I opted to whip together some “Black and Gold” Cupcakes. In reality they’re a delicious vegan chocolate cupcake with freshly grated ginger and orange I had on hand. Something perfectly warm with a hint of spice for fall. I have to say though, these are the best cupcakes I’ve ever made. Perfect moisture, delectable chocolate balanced with orange and ginger (my favorite combination next to chocolate and raspberry), with just enough richness to go perfect with a glass of milk (regular, soy, or other). Yes people, I’ve arrived in cupcake utopia, and it is glorious!

(Adapted from: The Kitchn)

Ingredients:

1 ½ cups whole wheat flour
¼ cup unsweetened cocoa powder
1 teaspoons baking soda
1 teaspoon salt
1 cups sugar
¾ cups water
½ cup canola oil
1 teaspoons vanilla extract
2 tablespoons freshly grated ginger
2 tablespoons freshly grated orange peel
1 tablespoon orange juice
2 tablespoons cider vinegar

Glaze:
¼ cup powdered sugar (you can also use brown)
4 tablespoons orange juice or juice squeezed from 1 orange

Directions

Vegan Chocolate Orange and Ginger Cupcakes

Vegan Chocolate Orange and Ginger Cupcakes

Vegan Chocolate Orange and Ginger Cupcakes

Vegan Chocolate Orange and Ginger Cupcakes

Vegan Chocolate Orange and Ginger Cupcakes

1. Preheat oven to 375 degrees.
2. Mix all dry ingredients until thoroughly combined.
3. Add water, oil, vanilla, orange juice, ginger and orange peel and mix again. Add vinegar slowly while stirring.
4. Once the mixure darkens, pour into muffin tins. Bake for 15-20 minutes (it took ours the full 20 minutes) for a medium sized cupcake. Allow to sit in pan for 5 minutes, remove and place on wire rack until completely cool.
5. Mix powdered sugar and orange juice until sugar is fully dissolved. Using a pastry brush, brush the top of each muffin. Garnish with orange peel if desired.

Makes 12 muffins.

This recipe would also be well-suited for a cake or quick bread. It was certainly perfect for an abnormally warm fall tailgate, and I’m glad I opted to make these and not a hot dish of any kind. Hopefully summer decides to take it’s leave soon. I’m ready for Fall to actually begin, minus this head cold!

Is summer still  holding on where you live?

{ 15 comments }

Vegan Pumpkin Zucchini Bread

August 23, 2010

We’re getting really itchy for fall around here. We’re ready for the garden to die. We’re really ready for the lawn to go dormant and I’m craving tailgates and warm rummy apple cider. We’re still enjoying fruits and veggies, but I’ve been dying for a reason to use the canned pumpkin that’s leftover from last [...]

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Asian Plum Sauce Stir Fry

August 16, 2010

We have just a few homegrown plums left of the four boxes we started with. The other night, in a fit of divine experimentation, we made the most incredible ginger plum sauce. It was so good we couldn’t help but make a stir fry. It was incredible. Salty, sweet, and beautifully hinted with fruit, we [...]

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Review: The Art of Simple Food by Alice Waters

July 15, 2010

I have an unwritten rule about cookbooks. I don’t buy them if there are no pictures. It may seem childish, but I typically like to see what I’m cooking, mostly to know if I myself am failing the recipe. Few chefs get a pass at this rule. Alice Waters is one of them. If you’re [...]

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Vegan Chocolate Zucchini Cake…Tart?

July 7, 2010

As I mentioned earlier today, I scored a massive zucchini from one of our research farms (I’m a web developer for a  Plant Sciences department). I’ve never seen such a huge zucchini, have you? With Neil and I already being sparse eaters, and Neil hating the taste of zucchini on its own (brat!), I had [...]

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