To commemorate Day 40 of My Juice Feast please enjoy a few Shazzie drinks. Cabbage and Carrot Juice, by Shazzie, p. 140 — pretty basic, tasted more like carrots than cabbage, which is a good thing when drinking cabbage. Brutus is Scared, by Shazzie, p. 139. I drank gallons of this juice all last week before I realized there was an actual recipe in the book. (no photo available)
Coconut Drink, by Shazzie, p. 142. Tastes a bit like an Orange Julius without the sweetness. Hopping Wild, by Shazzie, p. 148.
Take Shazzie's advice and work your way up the wild green ladder. Dandelions (my green of choice) are bitter and 10-20 leaves overpower the drink. And a bit of ramblings at Inspiration:Life.
"For those bloggers who inspire others through their words and actions. With a positive attitude, and uplifting spirit these bloggers make the blogosphere a better place, and encourage others to do the same. This award is for bloggers who rise up to set an example but continue to reach out and support others.” What is better than getting an Inspirational Blogger Award from your peers? Getting two Inspirational Blogger Awards. What are the odds that Inspiration:Life and the Daily Raw Blog get awards on the same day? Bizarre. This means I can pass along this award to 10 bloggers, instead of 5. Yeah! Thank you Fatma for bestowing such an honor to The Daily Raw Blog and I wish I could open up a real Cafe. Let's celebrate with a salad! Cucumber Salad
Serves 6
3 cucumbers, peeled, thinly sliced ½ red onion, thinly slice ¼ cup apple cider vinegar 1 tablespoon dill weed 1 teaspoon sea salt 1/8 teaspoon black pepper
1 Combine cucumbers, onions and dill in a bowl.
2 In a small bowl, whisk vinegar, apple cider vinegar, sea salt and pepper.
3 Pour mixture over cucumber and onions. Gently toss. Cover and chill.
I will be spending most of my time here at the Daily Raw Blog so there won't be too many post updates at Inspiration:Life but feel free to browse around and check out my past juice feasting experiences.
Happy New Year everyone! I hope your 2008 is going as great as mine. I'm in heaven and I am so excited to finally share with you what I have been up to.
I started another juice feast on Dec. 1 and I'm blogging my experience at Inspiration:Life. Some of you might know that's how The Daily Raw Blog started. It was a blog documenting my first juice feast back in May that lasted 28 glorious days. From there The Daily Raw Blog took a life of its own with recipes and it was an outlet for my creativity to shine. I'm so blessed to have it and to have all of you guys be part of it. So thank very much.
And as an added bonus I met some really special people along the way. My husband has committed to going raw again in 2008 so if you can send him a silent prayer to get him going that would be appreciated. I have some really good recipes lined up for TDRC and my husband will be preparing many recipes for TDRC in the next few weeks so we have that to look forward to. Believe it or not he is the true talent in the kitchen. I'm lucky his talent just rubbed off on me. And the fact that I love raw food helps, too. ;)I wish you all a happy and healthy New Year!Peace and Love,Terilynn Garlicy Green juicemakes 1-1.5 quarts
1 pound of your favorite greens1 cucumber, chopped3 carrots, chopped1 garlic clove1 tablespoon hemp oil1-2 cups water
1 Place cucumber, greens, garlic clove and carrots in a blender* with the water. Blend until ingredients break down into a thick mixture.
2 Strain the mixture in a nut bag or painter straining bag into a large bowl. Squeeze the bag to get all the juices out of the pulp. 3 Pour juice into a glass and add hemp oil. Don't forget to compote you pulp or mix with flax seeds to make crackers. *You can use a juicer instead of a blender. I use a blender because the clean-up is faster for the amount of juices I make. Also, please note if you use greens that are heavier in weight (kale, collards, etc.) a high-speed blender will work better at breaking down the greens.
