Watermelon Juice

/in , /by

Watermelon juice is a very hydrating juice to enjoy in the summer when watermelons are in season. This is especially a great juice when you don’t own a juicer as we are making this juice using a blender.

In this video Dr. Maya Baylac and Dr. Kelsey Becker show you step-by-step how to make watermelon juice using just a blender. You can also use a Bullet if you have one. The recipe follows below. Enjoy!

Sign up for our at-home juice cleansing programs >> LEARN MORE

 

Watermelon Juice Recipe
Print Recipe

Watermelon Juice

How to make watermelon juice without a juicer. This recipe adds lemon juice and uses the white rind of the watermelon to add more nutrients and reduce the sweetness of the juice.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Drinks, Juices
Keyword: Juice, Juice Fasting, Raw Food, Watermelon Juice

Equipment

  • Blender
  • Cutting Board
  • Large Knife
  • Citrus Juicer
  • Vegetable Peeler

Ingredients

  • 2-3 Slices Watermelon full round disk slices
  • 1/2 Lemon, Juice from 1/2 a lemon juiced
  • 1 Sprig Mint washed

Instructions

  • Wash a ripe watermelon and cut it in half.
  • Cut 2-3 disks of watermelon from one half, depending on how big your blender is and how much juice you would like to make.
    watermelon juice recipe
  • Remove the green skin from each disk with a sharp knife or a vegetable peeler. We want to keep the white rind and use it as part of the blended juice.
    watermelon juice recipe
  • Cut each disk into pieces that will easily fit into your blender.
    watermelon juice recipe
  • Place the watermelon into the blender.
    watermelon juice
  • Now add the lemon juice to the watermelon.
    watermelon juice recipe
  • Blend until all the chunks of watermelon are smooth. Don't over blend otherwise it will become very watery. We like to keep a slushy texture.
    watermelon juice recipe
  • Pour into your favorite glass, garnish with mint leaves and enjoy!
    watermelon juice recipe

Notes

To make a nice iced slushy for a hot summer day: place the juice in mason jar and put in the freezer for 1 hour. Now pour into your favorite glass and enjoy a thick ice gold drink that has thickened like a slushy but is not yet frozen. 

 

Brazilian Avocado Mousse

/in , , /by

We are enjoying a full season of avocados and would like to share this recipe that’s inspired by a Brazilian drink that’s made from milk and honey. This recipe has been adapted for vegans by making hemp seed milk and adding lime juice. It tastes delicious and takes only three minutes to make.

Avocado, a fruit not a vegetable, is high in healthy fats, fiber, vitamins and minerals like potassium, and is low in carbohydrates/sugar.

recipe for avocado mousse by Dr. Maya Baylac
Print Recipe

Brazilian Avocado Mousse

Prep Time20 minutes
Total Time20 minutes
Course: Breakfast, Dessert
Keyword: Raw Food, Smoothie
Servings: 2 servings

Equipment

  • High Speed Blender
  • Citrus Reamer

Ingredients

  • 1/4 cup hemp seeds hearts, shelled
  • 12 oz fresh coconut water or filtered water
  • 1 medium avocado
  • 1/4 cup fresh lime juice
  • 2 tsp honey

Instructions

  • Blend the hemp seeds and the coconut water (of filtered water) together in a high speed blender until a smooth milk forms. 
  • Add the avocado, lime juice and honey and blend further until smooth and foamy.
  • Pour into glasses and garnish with lime rind.
  • Serve with a spoon, cold.

Better Than Egg Nog

/in , /by

The perfect, raw, vegan Egg Nog for the Holidays. Truly delicious with a rich, heavy, silky texture. Especially with a generous sprinkle of freshly grated nutmeg on top, this is better than Egg Nog.

Servings: Four small glasses, or two large glasses

Ingredients

  • 3/4 cup soaked cashew (soaked at least 2 hours)
  • 1/2 cup coconut meat (soft to rubber meat, not too mature)
  • 2 cups water (can be adjusted based on desired thickness)
  • 1 TB coconut oil
  • 2 TB maple syrup, or to taste
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp freshly grated nutmeg
  • Pinch of ground cloves
  • Pinch of Himalayan salt

METHOD:

  1. First, blend cashew, coconut meat, and water until silky smooth.
  2. Add coconut oil, vanilla and maple syrup, blend, taste, and adjust sweetness if desired.
  3. Finally, add all spices and salt, blend to combine.
  4. Chill egg nog in the fridge for a few hours before serving.
  5. Serve in glasses with cinnamon or freshly grated nutmeg to garnish.

Pin to your recipe board and share

raw vegan egg nog recipe

Almond Milk

/in , /by

Prepare your own fresh Almond Milk at home in just a few easy steps!

Ingredients:

  • 1 Cup Raw, Organic Almonds
  • 2 Cups Filtered or Spring Water

Supplies:

  • Medium sized ceramic or glass bowlmaking-almond-milk
  • High powered blender like Vita-Mix or Blend-Tech
  • Cheesecloth or other straining cloth; make sure the piece is large enough to span across the bowl with some extra fabric hanging off the edges. Or, you can use a nut milk bag if you have one.
  • Large Mason jar with lid

Yields: 2 cups, simply double or triple the recipe for more milk

METHOD:

  1. Soak almonds in filtered or spring water for at least eight hours or longer. It’s often easiest to soak it overnight and make the milk first thing the next morning. This works especially well if you are using the milk in your breakfast smoothie. Simply soak in a glass jar or in any other covered glass container.
  2. Pour off the soaking water from the almonds.
  3. Add 2 cups of filtered or spring water to a high speed blender and add the soaked almonds to that. The general ratio is 2:1. Two cups of water for 1 cup of nuts, 4 cups of water for 2 cups of nuts, etc.
  4. Blend at high speed for one minute or until completely smooth.
  5. Position the cheesecloth over the ceramic of glass bowl and push gently in the center of the cheesecloth to make a shallow divot. Otherwise, get your nut milk bag ready.
  6. Pour the blended almond liquid from the blender through the cheesecloth or nut milk bag. If you’re using a cheesecloth, twist the top of the cheesecloth to tighten around the remaining almond material, twist tightly and squeeze the rest of the liquid out into the bowl. Or, twist the nut milk bag to squeeze all the milk out.
  7. Pour the milk from the bowl into a large mason jar with lid and store in the refrigeration for up to 4 days. Best to use same day and that’s why it works well to make it fresh every morning and to place the nuts in water for soaking right before you get ready for bed.

TIPS: 

  • The leftover dry almond meal in the cloth or bag can be used to make other recipes, such as raw vegan cake or pie crust.
  • Add half a cup of frozen blueberries and 2 washed kale leaves back into your high speed blender, add your almond milk and blend again for a breakfast smoothie. 

Sesame Seed Milk

/in , /by

Sesame seed milk can easily be made from raw sesame seeds. Sesame seeds are a great source of protein, essential fatty acids, calcium, iron, magnesium, manganese, phosphorus, zinc and some of the B vitamins.

Sesame seeds are considered to be the oldest oilseed crop known to humanity. Most sesame species grow in the wild and there are many wild varieties. Cultivating the sesame plant started in India. Today we have commercially available mostly three types of sesame seeds:  white, black, and brown/golden. You can use any of the three to prepare your delicious seed milk from scratch.

Sesame Seed Milk Recipe

1 Serving

Ingredients:

  • 2 oz Sesame Seeds
  • 8 oz Filtered Water
    * double ingredients and save in the fridge for the next day

METHOD

Soak sesame seeds for at least 2 hours in 8 oz of water. Place in a high speed blender or Vitamix and blend on high until a smooth and silky white liquid is achieved. This yields one glass of sesame milk.

Tips for Using Sesame Seed Milk:
  • Use the milk in Smoothies.
  • Drink milk on its own. Add a little honey or spices like nutmeg, cinnamon or ginger. The sky is the limit!
  • Use milk in creating creamy salad dressings.
  • Use milk in Asian style raw veggie dishes and add Asian spices like ground fresh basil, nama shoyu, garlic, minced ginger, lime juice and marinate your veggies for a non-stir fry or curry.
Sesame Seed Milk

Sesame Seed Milk

Great source of calcium

Great source of calcium

Anti-Inflammatory Breakfast Smoothie

/in , /by
  • 1-2 cups coconut water (fresh/raw, not pasteurized)
  • 1/2 papaya
  • 1 small banana or apple banana (can be frozen)
  • 1/4 cup blueberries (or other fruit) (can be frozen organic berries)
  • 1 to 2 leaves of kale (or greens of choice)
  • 1/2″ ginger root
  • 1/2” fresh turmeric root

Blend in high speed blender till smooth. Serves one.

Chia Colada

/in , /by

Ingredients:

  • 1 cup of chopped fresh pineapple
  • 2 tbsp chia seeds soaked / sprouted***
  • fresh coconut water if available, otherwise water (see method below)
  • 1 tbsp raw coconut nectar (optional)

METHOD

Place the pineapples and soaked chia seeds in a blender and then cover with coconut water or water up to about one inch above the fruit and seeds. Blend until desired consistency. Enjoy!

*** Soak chia seeds in ratio of 1/3 seeds and 2/3 water for thirty minutes to activate phytase (enzyme). Phytase metabolizes phytic acid which is necessary to make the chia seeds more digestible and to make the nutrients more bio-available. If the phytic acid is not metabolized it can bind with minerals in the small intestine and prevent absorption. This is true with all seeds and nuts. Always activate them before using them. Observe appropriate soaking times for different nuts and seeds.

Chia Colada

Chia Colada

The Ultimate Green Juice

/in , /by

The following green juice recipe is Dr. Max Gerson’s recipe. It is extremely rich in iron and other minerals and very high in chlorophyll. If there is one new habit you should include in your daily routine then that is to drink one green juice a day.

Green Juice Recipe

Ingredients:

  • Escarole 1-2 leaves
  • Lettuce 3-4 leaves (preferably Romaine or Cos)
  • Swiss (Green) Chard 1-3 leaves, depending on size
  • Red Chard same as above
  • Endive 1-2 leaves
  • Red Leaf Lettuce 3-4 leaves
  • Green Leaf Lettuce 3-4 leaves
  • Red Cabbage 2-3 leaves
  • Romaine 2-3 leaves
  • Beet Tops (young inner leaves) 2-3 leaves
  • Green Pepper 1/2 medium sized
  • Watercress 1-2 sprigs (up to six leaves)
  • One medium apple (Granny Smith)

Green Juice Vegetables

METHOD

  1. Wash all thoroughly and place in salad spinner to remove excess water.
  2. Cut off bottom of stems of chard or any fibrous leaves.
  3. Pass through your juicer accordingly.
  4. Drink immediately.

Try to consume within 20 minutes when the juice is at its most potent and beneficial and to avoid oxidation. Do not store.