Favorite Green Drinks

healthy green drink

Lots of talk about “Green Drinks” these days; what does that mean, exactly? Well, it can have lots of meanings. First, you can juice our greens and just drink them! We recommend using a blend: Kale, arugula, lettuce and a little parsley & cilantro for added kick and detox power. Some folks like to use garlic &/or ginger and some like a little lemon. Experiment and see what you like.

My favorite way to make a Green Drink is to use the whole leaves in the Vita-Mix. (if you’re using a standard blender, you’ll need to chop the greens before adding) We use some frozen fruit (current faves: Mango & Pineapple) a little OJ, water & splash of coconut milk & the secret ingredient: Juice Plus+ Complete; a blend of ancient grains, spirulina, wheat grass juice, Norwegian Kelp & lots of plant proteins: chickpeas, rice, etc.

The most important thing about making a Green Drink is to experiment to find the way you like to drink your Greens & to do it EVERY DAY.

Make a Green Drink today!

Dark leafy green vegetables are among the healthiest foods ever.  Rich in essential vitamins and minerals, they provide your body with all it needs to detox effectively. There are so many health benefits associated with them, that adding some to your daily diet is probably one of the best thing you can do for your body.  Here are just a few good things green vegetables can do for you:

  • Lower cholesterol
  • Help in cancer prevention
  • Support natural detoxification
  • Provide you with antioxidants and anti-inflammatory compounds
  • Help treat and prevent inflammatory diseases
  • Prevent premature ageing
  • Support skin health
  • Alkalize the body
  • Support cardiovascular system
  • Support your bone health and prevent osteoporosis
  • Regulate blood sugar and help in type 2 diabetes
  • Help fight against obesity
  • Support our digestive system.

Beet Margaritas

Beet Syrup

Ingredients

    For the Beet Syrup:
  1. 4 medium beets
  2. 6 cups water
  3. 1-cup organic blue agave syrup
    For Beet Margaritas
  1. 2 ounces beet syrup
  2. 2 ounces tequila
  3. 2 ounces fresh limejuice

Instructions

For Beet Syrup:

Peel the beets and cut into chunks.

Place in a large saucepan with 6 cups water.

Bring to a boil, reduce temperature and simmer until the beets are tender, about 20 minutes.

Remove the beets from the liquid with a slotted spoon and reserve for another use.

Bring the beet liquid back to a boil and let boil until reduced to 1 cup; about 25 minutes.

Remove from heat, stir in the agave and let cool.

For Beet Margaritas

Combine all the ingredients and pour over ice.(chilling the glasses ahead of time is nice, too)

Beet Syrup Servings: Makes 2 Cups

Beet Margarita Servings: Serves 1 (generous)

Okay! I have a few things to say about this recipe!

First: Isn’t my husband adorable? Good job, honey!

2nd: I’m not advocating drinking alcohol as a health habit but if you do imbibe, this is a way to get some anti-oxidants from the beets, which are really a super-food and the lime juice. You could also add fresh basil or arugula to the syrup or the finished product to increase the nutritional content. 3rd: I don’t normally like margaritas much but these are AMAZING!

Read about the benefits of beets here: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=49

 

 

Joy Makes a Mocktail

Joy Makes a Mocktail

Ingredients

  1. Sparkling water, store bought or homemade with a Soda Stream (my favorite)
  2. Fruits and veggies to muddle: your choice of berries, diced cucumber, shredded ginger, lemon or lime and something “un-muddled for a garnish”
  3. a capful of apple cider vinegar
  4. a pretty glass to drink it in with ice cubes.

Instructions

Muddle (or mash) the fruits/veggies in a separate bowl or directly in your “fancy” glass. Add ice, soda water and vinegar. Garnish! Easy! Yum!

Whether you are someone who enjoys a cocktail or glass of wine, it’s nice to have this “mock tail” in your arsenal when entertaining or just desiring to feel festive without the alcohol.

The soda gives it fizz; the muddled fruits/veggies give it some nice flavors (AND antioxidants) and the apple cider vinegar gives it a little “WOW” factor while adding tremendous health benefits.

Vinegar has been shown to have numerous benefits for insulin function and blood sugar levels:

For these reasons, vinegar can be useful for people with diabetes, pre-diabetes, or those who want to keep their blood sugar levels low to normal for other reasons.

If you’re currently taking blood sugar lowering medications, then check with your doctor before increasing your intake of apple cider vinegar.

Studies suggest that vinegar can increase feelings of fullness and help people eat fewer calories, which can lead to weight loss.

Several animal studies have shown that vinegar can reduce blood triglycerides, cholesterol and blood pressure, but this needs to be confirmed in human studies.

Some studies in test tubes and rats have shown that rice vinegar can slow the growth of cancer cells and shrink tumors.

All this said, this is a delicious alternative to wine or cocktails! Enjoy!

Joy Makes Lemon Drops

Joy Makes Lemon Drops

Ingredients

  1. 3 shots/jiggers Vodka of your choice
  2. 3 shots/jiggers Fresh-squeezed Lemon Juice
  3. 3 teaspoons Sugar or Succanet
  4. Several cubes of Ice
  5. Lemon wedges (1/8ths of lemon)
  6. Sugar/Succanet on plate

Instructions

Wipe/run a lemon wedge around the edge of a martini glass and then set the glass, face down, on the plate with sugar/succanet on it. Then drop the lemon wedge into the martini glass.

Combine all ingredients in a martini shaker and shake fully.

Pour into the sugar-rimmed martini glass and enjoy!

Ok, not much is healthy about this recipe except the lemons (benefits of these below)! This IS a holiday recipe collection, however and this has become a Christmas staple for us. We like to use festive little glasses so this recipe can actually serve a few people from this recipe.

benefits-of-lemon

Joy Makes The Ultimate Vegan Nog

*adapted from…really stolen from: The Artful Vegan: Fresh Flavors from the Millennium Restaurant one of our favorite restaurants AND cookbooks…you should get it!

When I was learning about vegetarian eating, back in college, The Vegetarian Epicure was one of my favorite cookbooks and I used many of their holiday recipes including one for FABULOUS eggnog. Alas, it relies on eggs and heavy cream for it’s brilliant flavor and that just can’t make the cut on “Cook With Joy”.

Several years ago, after doing a cooking demo for over 100 people, complete with samples for all, the organizers gave me the Artful Vegan cookbook and I have loved, loved, and loved trying the recipes. Some are pretty involved but others, like this one, are fairly straightforward. I share it with you today!

Joy Makes The Ultimate Vegan Nog

Ingredients

  1. 12 oz. silken tofu
  2. 1 very ripe banana
  3. 1/3 c pure maple syrup
  4. 1 ½ T pure vanilla extract
  5. ¼ t salt
  6. ¾ t ground cinnamon
  7. ½ t ground nutmeg, plus more for garnish
  8. 1 c almond, soy or rice milk
  9. 1 c rice milk
  10. 1 ½ c soy milk

Instructions

Combine everything in a blender and blend until smooth and frothy! Use extra nutmeg (I like fresh!) for garnish. Can keep in fridge for 2 days.

Just like the Lemon Drops, eggnog is not a “health food” BUT, this recipe does replace the higher fat, dairy-based options out there and can help you stay more aware of what you’re up to, with regard to eating a more plant-based diet.

Cheers!

Joy Makes Veggie Broth

Joy Makes Veggie Broth

Ingredients

  1. 2+ large onions, diced
  2. 1 large parsnip
  3. 1 large turnip
  4. ¼ bunch parsley
  5. 1 large potato (or peelings)
  6. 1 corncob or whole ear
  7. Squash seeds and/or pea pods, if available
  8. 1 broccoli stalk, cut up
  9. 2 cloves of garlic
  10. 2+ large carrots, sliced
  11. 2+ stalks of celery with lots of leaves
  12. Any other vegetable leftovers like the tops of leeks, ends of mushrooms, scallion greens, zucchini
  13. 2 outer lettuce leaves
  14. 2 bay leaves
  15. 3 sprigs of fresh thyme and other assorted fresh herbs
  16. 1 tsp. basil
  17. ½ tsp. celery seed
  18. Pinch of salt
  19. 1 tsp. whole peppercorns

Instructions

Always use firm, fresh vegetables or wash & store in Ziploc freezer bag.

Trim off ends and cut into 2-4 inch pieces (more surface=more flavor)

Sauté all small vegetables in bottom or large (16 quart) stockpot with water, adding garlic and herbs until the veggies “sweat”.

Add enough water to cover and bring to a boil. Add water until the desired amount of stock is reached. Reduce to a simmer and continue for an hour or more…allows all the flavors to come out.

Remove large veggies with strainer and a finer strainer or cheesecloth for the final straining.

For a richer stock, continue to simmer after removing veggies.

When finished cooking and straining, place entire pot in a sink filled with cold water (ice will speed up the process)

Place in refrigerator with a large spoon upside down to prop up the lid to allow air to circulate. (don’t cover until stock is cool)

Freeze what you won’t use within a few days. Large & small containers for various uses and ice cube trays for sautéing.

Benefits

Vegetable broth serves as a base for many soups, stews, casseroles, etc. but it can also stand alone as a beverage. I’ve substituted it for coffee.

People are largely ignorant about vegetable broth health benefits. Some of the pronounced vegetable broth health benefits include:

Low in Calories: Veggies, by their very nature, are low in calories. Not adding any oil, assures this low-calorie property. Stress Busters:. The vitamin C content of vegetables is known to work effectively in curbing the activities of stress producing molecules. Vitamin C and other important antioxidants halts the flow of free radicals through the body. The high vitamin content of vegetables also protects the body from oxidative stress.

Weight Management: The vegetable broth aids in weight management by serving low calories with high nutrient content. When used as a base in the preparation of soups, stews, etc., it can actually boost the dish’s nutritive and flavor value, while not adding extra calories. Having broth as a snack between meals can help to curb the appetite without consuming extra calories.

Added Benefits: Many health professionals feel that all broths can enhance gut health. With anti-inflammatory and anti-allergic properties, the quercetin content of onions makes it an important ingredient in this stock as it decreases intestinal permeability through a ‘sealing’ effect. Garlic is anti-inflammatory and antimicrobial across body systems and has anti-candida and anti-cancer properties. By using mushrooms in your stock you get a wonderful dose of intestinal membrane-healing zinc; they also contain immune-boosting polysaccharides. All three vegetables are also naturally rich in prebiotics that promote the growth of healthy bacteria in the large intestine.

Vegan Pumpkin Spice Latte

Vegan Pumpking Spice Latte

Ingredients

  1. I cup Almond Milk Creamer
  2. 2 Tbsp. canned pure pumpkin puree
  3. 2 Tbsp. maple syrup
  4. 2 whole cloves
  5. 1 cinnamon stick
  6. ¼ cup hot espresso or strong coffee
  7. Coconut whip (thawed)

Instructions

Combine the creamer, pumpkin, maple syrup, cloves and cinnamon in a small pot and bring to a gentle boil.

Remove from heat and discard the cloves and cinnamon stick. Whisk vigorously until foamy.

Pour espresso into mug (clear glass is pretty!) and top with frothy mixture followed by a dollop of the coconut whip and freshly grated nutmeg! Oui la!

Benefits

This recipe was in the same magazine as the vegan pumpkin risotto recipe; what a contrast! The original recipe called for heavy cream so I just substituted almond milk creamer and coconut whip and it was delicious. What a great way to wake up on a holiday morning and its easy to make for a crowd by just multiplying the ingredients. I’m not going to pretend that this is a “health” drink but substituting the dairy products for plant based alternatives make it a healthier choice and the addition of pumpkin, cloves and cinnamon add nutritional benefits. Spices are often overlooked as the nutrient powerhouses they are.

Let’s talk about cloves.

Clove contains significant amounts of an active component called eugenol, which has made it the subject of numerous health studies, including studies on the prevention of toxicity from environmental pollutants like carbon tetrachloride, digestive tract cancers, and joint inflammation. Eugenol functions as an anti-inflammatory substance. In animal studies, the addition of clove extract to diets already high in anti-inflammatory components (like cod liver oil, with its high omega-3 fatty acid content) brings significant added benefits, and in some studies, further reduces inflammatory symptoms by another 15-30%. Clove also contains a variety of flavonoids, including kaempferol and rhamnetin, which also contribute to clove's anti-inflammatory (and antioxidant) properties.

In animal studies, the addition of clove extract to diets already high in anti-inflammatory components (like cod liver oil, with its high omega-3 fatty acid content) brings significant added benefits, and in some studies, further reduces inflammatory symptoms by another 15-30%. Clove also contains a variety of flavonoids, including kaempferol and rhamnetin, which also contribute to clove's anti-inflammatory (and antioxidant) properties.

Like its fellow spices, clove's unique phytonutrient components are accompanied by an incredible variety of traditionally recognized nutrients. Cloves are an excellent source of manganese, a very good source of vitamin K and dietary fiber, and a good source of iron, magnesium, and calcium.

Juice Plus Shake – Chocolate Deliciousness

Dump everything in your blender. Blend until smooth, or reaches your favorite consistency. Amounts are approximate. Check the consistency after blending for about 15 seconds. Add more liquid if you like it more like a drink. Add more “stuff”, if you like it more like a milkshake! Enjoy!

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