NOTE: If you have sugar issues, avoid the recipes that use fruit. This post contains the following free raw food recipes.
- Mock V-8 Juice
- Apple Pineapple Ginger Juice
- Apple Kiwi Juice
- Cucumber Celery Cooler
- Calcium Drink
- Potassium Drink Recipe
- Mock Tuna Salad ( with juicer pulp)
- Raw Mayonnaise
Mock V-8 Juice
- 1/4 cup spring water
- 2 tomatoes
- 2 cloves garlic
- 1 handful spinach
- 1-2 carrots
- 1/4 sweet onion
- 1-2 celery stalks
- 2 tsp. lemon juice
- 1-2 shots hot sauce to taste
Apple Pineapple Ginger Juice
- 1 apple, cored and sliced
- 1 cup fresh pineapple, cubed, skin removed
- 1/2 inch fresh ginger
Juice the apple and ginger together, then juice the pineapple and serve.
Blueberry Grape Juice
- 1 handful of grapes
- 1 cup blueberries, fresh or thawed from frozen
Process the fruit in a juicer and serve.
Apple Kiwi Juice
- 3 kiwis, peeled
- 2 apples, cored and sliced
Process the fruit in a juicer and serve.
Pineapple Orange Strawberry Cocktail
- 1 orange, peeled and sectioned
- 1 cup fresh pineapple, cubed, skin removed
- 5 strawberries
Process the fruit in a juicer and serve.
Cucumber Celery Cooler
- 4 medium carrots, greens removed
- 1/4 medium cucumber, peeled
- 1 stalk celery
- 1 apple, sliced
- 1/2 lemon, peeled (optional)
Process the ingredients in a juicer and serve.
- 1/2 cup fresh broccoli pieces
- 3 medium carrots, greens removed
- 1 apple
- small handful fresh parsley
- 1/2 lemon, peeled (optional)
Process the ingredients in a juicer and serve.
Potassium Drink
- 4 medium carrots, greens removed
- 1 stalk of celery
- 1 apple
- handful of fresh parsley
- handful of fresh spinach
- 1/2 lemon, peeled (optional)
Process the ingredients in a juicer and serve.
Mock Tuna Salad Using Juicer Pulp
- carrot or vegetable pulp
- raw mayonnaise (see below)
- whatever else you’d like (celery, onions, etc.)
Add raw mayonnaise to your juicer pulp. Add other veggies to taste (scallions, celery, etc.). Add spices to taste. Add to salad dressings, use on greens, etc.
Raw Mayonnaise
- About 1/2 to 1 cup soaked almonds or cashews
- 1/2 – 1 cup Spring Water (to desired consistency)
- ½ lemon, juiced
- 1 small garlic clove
- 1/2-1 tabs. honey (optional)
- ½ tsp sea salt (or dried seaweed)
- Apple cider vinegar to taste
- Cold Pressed Olive oil to taste
Soak the almonds or cashews over night, then rinse and drain. Put all the ingredients except the olive oil in a heavy duty blender (like a Vita-Mix or bullet-type). Puree ingredients until very smooth. With blender still in on, slowly dribble olive oil through the opening in your blender cover. Continue to puree until you reach the desired consistency. Store in a glass jar in the refrigerator for up to one week.
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