He calls me Juice…

March 16, 2022April 11, 2022Leave a comment

Healthy Juice Cleanse – Carrot, Orange, Ginger, Radish, Lemon

Time: 5 minutes
Difficulty: Easy
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Healthy Juice Cleanse – (Serves 2) ~ Vegan, Raw, Gluten-Free
Credit: veganrescue.com

Ingredients:
5-6 Medium/Large Carrots, topped
1 Radish, topped
2 Navel Oranges, peeled
½ inch piece of Fresh Ginger, peeled
¼ Grated Frozen Lemon

Directions:
-Grate the frozen lemon with the zester side of grater. I place into the bottom of the cup. Juice all the other ingredients, stir together and enjoy!

While I have plans to revive Vegan Rescue with new recipes, I’m excited to be working on some new projects. I’m working on adding some devotionals, if not on a sister site, I will incorporate here.

Love and Truth

As I was ironing my husband’s clothes I was in deep thought. Naturally I began thinking about him. To be in love and blessed. I couldn’t ask for a better husband. Thank you, God. God has been with us and has blessed us since the beginning. It is because of His true love that I can share this devotional.

Let all that you do be done in love. (1 Corinthians 16:14 ESV)

Everybody who knows us personally has been a witness to our love for one another. We share a deep, penetrating love. It will be 13 years since my surrender to love… see, I fell hard in love with Seth from the beginning –the very moment we began dating. A powerful love that continues to intensify. I generally enjoy reminiscing. Often reflecting on my journey. There is nothing like being reminded of why and how you fell in love. I live in this feeling, falling further in love each day. There is growth in pain, so I often think about the life scars from our past that we also carry. But to maintain love and relationships, you must live in truth. Living my life in truth and honesty, balanced with love and loyalty…best traits I could have received from my parents. Qualities carried with me in life as a mother, wife, and friend.

For “Whoever desires to love life and see good days, let him keep his tongue from evil and his lips from speaking deceit… (1 Peter 3:10 ESV)

“Truthful lips endure forever, but a lying tongue is but for a moment.” (Proverbs 12:19 ESV)

This love, this true love we share in our marriage will endure forever, because it lives in truth. God has shown us good days through His grace because He aligned our walk. Our truth revealed to us, that those scars from our past were created by liars. The narcissistic kind whose life now reflects their own fabricated lies. We realize that those real lies were toxic and damaged the most innocent relationships. Yet through it, your love remains boundless and endures. I wish I could repair those damaged parts of your heart. Who wouldn’t rather live in love and truth?

Cherish relationships.
Live in truth. Be honest.
Allow love to elevate and transcend.
Always appreciate what you have. Appreciate life. Experience life. Be grateful.

To Seth-
My husband, I’m grateful to be your wife. I know your heart. I know your truth. I know only good things can be said about such a loving and compassionate man. God has blessed us to never bicker or hate. No arguments, screams or fights –not ever. Your love and passion penetrate my inner core. You have always been kind, honorable and chivalrous. You are a true gentleman, which is so refreshing. You are generous in every way possible…especially the ravaging ways. Thank you for always making me feel loved and wanted. Thank you for just being you. I appreciate you. I know you are happy with me by the way you make me laugh and smile. You are always loving and devoted. I love you, always. I respect and honor you.

As light does not fellowship with darkness, let us continue in our walk with Christ. May we emanate love in light as an example for others.

-Your devoted wife, Juice

Live your life in Love. Align your walk with Christ.

Carrot and Beet Salad

November 22, 2017March 11, 20202 Comments

Carrot and Beet Salad
(Serves 8-10) ~ Vegan, Gluten-Free, Soy-Free, Raw

I wanted to share a quick raw recipe with you all… just in case you need a last minute side for tomorrow. Happy Thanksgiving!!

I have been making several raw recipes lately since Seth has been eating only raw dinners for the last few weeks. So I dare to create more raw recipes. I won’t get deep into how life has been. I will just say that new job plus higher learning equals life around me pausing or rather coming to a complete halt. I can admit at least that it has pretty much consumed me. I know I have been gone awhile but with Thanksgiving tomorrow I have been inspired…plus mom pseudo-scolded me a few weeks ago for not posting in a long time. That has been in the back of my mind.

I hope you all enjoy your Thanksgiving tomorrow with family, loved ones, old friends and new friends. This recipe is very fresh, crunchy and healthy! Enjoy!

Ingredients:

2lbs Carrots (about 14), Shredded

2 Beet roots, washed and julienned

1 large handful Fresh Cilantro, chopped
1/4 Cup Canola Oil
Juice of 1 Lemon
1/4 Tsp Course Black Pepper
1/2 Tsp Kosher Salt
1/2 Tsp Cumin
1/4 Tsp Cayenne Pepper
1/4 Tsp or a Pinch Ground Ginger
1/4 Tsp or a Pinch Ground Celery Seeds
1 Tbsp Raw Honey or Agave Nectar

Directions:

-Wash and shred the carrots – I used a box grater.
-Wash and julienne the beets – I used a mandoline julienne blade.
-Wash and chop cilantro.
-In a small bowl, whisk together oil, lemon juice, seasonings.
-Combine together all ingredients and toss together. Refrigerate any unused portion. Enjoy!

Raw Carrot and Beet Salad

Servings: 8-10
Time: 15mins
Difficulty: Easy
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Ingredients:

2lbs Carrots (about 14), Shredded
2 Beet roots, washed and julienned
1 large handful Fresh Cilantro, chopped
1/4 Cup Canola Oil
Juice of 1 Lemon
1/4 Tsp Course Black Pepper
1/2 Tsp Kosher Salt
1/2 Tsp Cumin
1/4 Tsp Cayenne Pepper
1/4 Tsp or a Pinch Ground Ginger
1/4 Tsp or a Pinch Ground Celery Seeds
1 Tbsp Raw Honey or Agave Nectar

Directions:

Simple Berry Smoothies

January 20, 2017April 8, 20227 Comments

Simple Berry Smoothies
(Serves 4) ~ Vegan, Gluten-Free, Raw, Soy-Free

Umm… Happy New Year! Is that inappropriate since it’s now the 20^th? Well, maybe not since this is the first time I’m saying hello for the New Year. What a blur it’s been since my last post. Life, right?

I ran into a woman at the grocery store this evening, which may have prompted this very post. As I’m walking up to the natural section, there is a woman standing there. She reaches for the Daiya cheese then hesitates and placed it back. I walked up and grabbed the Daiya and also the Better than Sour Cream because it’s taco night tonight! After watching me grab the cheese she then asks if it was any good. I replied and then proceeded to rattle off several other products I thought were good! I’m pointing and grabbing: So Delicious – yogurts, Vegenaise (mayo), Earth Balance (butter) and all the ice creams that are available! She may have thought I was a bit crazed given how hyper I quickly became on the subject. Hey it’s not every day I run into someone in person that is actually interested in vegan food or food products. She said her church was trying out veganism this month; to which I exclaimed Veganuary!?! She said yes and thanked me. I let her know about this blog and went on my way. Sometimes it’s the little things or rather the chance encounters that spark or motivate. Happy New Year and Happy Veganuary all! Make it another great one. As always… enjoy! The smoothie, of course. 😋

I love serving these in stemless wine glasses…

Ingredients:
3 Cups Frozen Berries (I used a mixture of Blueberries, Strawberries, Raspberries and Blackberries)
½ Cup Orange Juice
2 Cups Almond Milk (I used my favorite Almond/Coconut Blend)
2 Tbsp Honey or Agave Nectar
Handful of ice, optional (depending on if using fresh or frozen fruits)

Directions:
Combine all ingredients in blender or high-speed blender (like a Nutribullet or Ninja).

Morning Smoothie!

August 10, 2016March 11, 20207 Comments

Morning Smoothie!
(Serves 3) ~ Vegan, Gluten-Free, Raw, Soy-Free

Morning Sunshine! I should say instead. This smoothie is not so pretty, but it’s pretty healthy. I say not-so-pretty because at least that is what a co-worker thought last week. It was a bright sunny day (jk). So, I was at work reaching for my smoothie as a co-worker passed by and says, “ew, what is that!?!” To which I replied a smoothie, here try some. 😊 She thought it was delicious by the way. I honestly believe she meant no ill-will but the story doesn’t end or start here. A few weeks ago Seth was at a deli picking up some veggie sandwiches, the employee does the ‘ol “order up – veggie sandwiches!” An patron nearby hears this and says, “ew, who would even order a veggie sandwich. Ugh, a sandwich with no meat etc. etc.” Well her supercilious comment wasn’t going to get by Seth that easily. He replies back, “that would be mine. by the way what form of dead animal carcass will be decomposing in your body today?” Another incident within the same week occurred at a grocery store. He was on his way home, it was pouring out, I got in late myself and wasn’t up for cooking. So… he stops off to grab pizza. (Vegan – Daiya Pizzas to be exact). Another customer hears the automated self-checkout say the item and price. The customer to his son says, “whoa, that price for 1 pizza my God we could get 2 large pies for that price! The son adds or 3 medium!” Followed by both of them cackling. Now I don’t remember exactly what Seth commented back and he’s sleeping at the moment or I’d ask but I do remember in short – he let it go.

I suppose this rant is all to say or ask the burning question: Has society as a whole lost their manners? Where is the tact? Has ill-mannered behavior become socially acceptable? Despite the popular ‘vegan perception’ I don’t look in other people’s carts at the grocery store and examine their items. I don’t arrogantly comment or turn up my nose at the person who orders the triple bacon cheeseburger. Can we not get the same treatment?
We are modest and humble people we don’t flash around or advertise our vegan lifestyle. I enjoy life, animals, family and love. I enjoy creating recipes and sharing them with all who will seek them out.
Think about it and ‘do to others as you would have them do to you.”
✌

The best part about this smoothie is that my kids have been begging me to make it. I made this last week before heading into work. Enjoy!

Ingredients:
4-5 pieces of Kale, stems removed
7 Strawberries, hulled
½ to 1 cup Fresh Raspberries
½ Banana
1 Cup Non-Dairy Milk (I used almond/coconut blend)
1 Tbsp Chia Seeds
1 Tbsp Sweetener (Agave Nectar or Honey)

-Blend together in high-speed blender. I used my nutribullet. Enjoy!

Cauliflower & Bean Salad!

September 22, 2015September 23, 20156 Comments

Cauliflower & Bean Salad
(Serves 4-8) ~ Vegan, Gluten-Free, Soy-Free

Whew, the cupboards are getting bare…and the fridge too! When we’re low on product or if I want to use up some remaining produce that may be on its way out typically my ‘go to’ is always soup. Now that I think of it, today would have been a great soup day!? But I always make soup at this stage and wanted to do something a little different for a change. [Ah!…fingers snap with a sigh] That’s not it at all, now I remember why I didn’t make soup, I’m low out of salt. You know what they say when you’re out of salt…
Well, maybe tomorrow I’ll have two nickels to rub together and will venture out to the grocery store, maybe I’ll get some salt too! Lol, but for now – how about something different for a change. A salad instead of soup. 🙂
This was yesterday’s side; today I made some damn amazing cornbread! – I’ll have to share that recipe too. Made also with pantry items, it’s amazing what I find in there sometimes and even more amazing what creations are thrown together. I love turning nothing into something.

Ingredients:
1 Red Pepper, minced
1 Green Pepper, minced
1 Head of Cauliflower, chopped
1 handful Fresh Parsley, chopped
1 (15.5oz can) Chickpeas (Garbanzo beans), drained/rinsed
1 (15oz can) Red Kidney Beans, drained/rinsed
1 Tbsp Dijon Mustard
¼ Cup Extra Virgin Olive Oil
¼ Cup Apple Cider Vinegar
½ Tbsp Sugar
1 Tsp dried Oregano Salt/Pepper

Directions:
-In a large bowl whisk together Dijon, Olive Oil, Vinegar, Sugar, Oregano and Salt/Pepper to combine.
-Toss remaining ingredients in the bowl to combine. (I chop the peppers in small pieces almost minced).
-Note: This salad is great warm too! – You can steam the cauliflower before tossing in remaining ingredients – I find the dressing adheres nicely also. Enjoy!

Raw Energy Bites!

September 6, 2015September 6, 20155 Comments

Raw Energy Bites
(Makes 60+ Bites) ~ Vegan, Raw, Gluten-Free, Soy-Free, Dairy-Free

These creamy and decadent bites are a Superfood must try! The ideal fuel for pre/post workout and an excellent snack on the go. This is a kid-friendly super treat; it was hard to eat just one. 🙂 They can be chopped into bite-size pieces or cut into larger pieces for a great breakfast bar. These Energy bites will hopefully satiate your hunger; personally they were very satisfying and filling. Let me know what you think. Enjoy!

Ingredients:
1 Cup Whole Raw Cashews, soaked
1 Cup Whole Walnuts, soaked
½ Cup Pumpkin Seeds, soaked
¼ Cup Sunflower Seeds, soaked
¼ Cup Raw Coconut Butter
¼ Cup Raisins (1 oz)
12-15 Pitted Dates, chopped
2 Tbsp Sesame Seeds
1 Tbsp Goji Berries
1/3 Cup finely Shredded Coconut
1 Tbsp Chia Seeds
½ Tsp Himalayan Pink Salt, fine
1/3 Cup Coconut Oil

(I chop the Dates before tossing in the food processor (a) to be sure they are pitted (b) so they get better incorporated)
Exhibit A below – I found a pit!

-Add parchment/wax paper to an 11×7 brownie pan. Turn out mixture and press evenly.
-Refrigerate for a few hours to overnight.

-Remove from brownie pan and cut into bite-size pieces. Today I made 66 pieces.
Enjoy!

For the Raw Coconut Butter in this recipe – I used two of these little packs that equal 1/4 Cup if you’ve seen these in stores.

Raw Energy Bites

Servings: 66 Bites ~ Vegan, Raw, Gluten-Free, Soy-Free, Dairy-Free
Time: 5 minutes + overnight soaking
Difficulty: Easy
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Credit: https://veganrescue.com/
Ingredients:
1 Cup Whole Raw Cashews, soaked
1 Cup Whole Walnuts, soaked
½ Cup Pumpkin Seeds, soaked
¼ Cup Sunflower Seeds, soaked
¼ Cup Raw Coconut Butter
¼ Cup Raisins (1 oz)
12-15 Pitted Dates, chopped
2 Tbsp Sesame Seeds
1 Tbsp Goji Berries
1/3 Cup finely Shredded Coconut
1 Tbsp Chia Seeds
½ Tsp Himalayan Pink Salt, fine
1/3 Cup Coconut Oil

Directions:
-Soak Nuts/Seeds listed above (soaked) overnight – drain/rinse.
-Pulse together to combine the first five ingredients – nuts/seeds and coconut butter in a food processor. -Add remaining ingredients and pulse to combine.
(I chop the Dates before tossing in the food processor (a) to be sure they are pitted (b) so they get better incorporated)
-Add parchment/wax paper to an 11×7 brownie pan. Turn out mixture and press evenly.
-Refrigerate for a few hours to overnight.
-Remove from brownie pan and cut into bite-size pieces. Today I made 66 pieces.

Quinoa Kiwi Breakfast Bowl!

August 25, 201510 Comments

Quinoa Kiwi Breakfast Bowl
(Serves 2-4) ~ Vegan, Gluten-Free, Soy-Free, Dairy-Free

When I created this recipe I had my Raw Energy Balls in mind. Sometimes you need a boost and a boost for breakfast would be even better I thought. As I’ve mentioned in a prior blog post about Quinoa it is indeed a Super Food. It contains all 9 essential amino acids and has been deemed a complete protein. It’s iron rich and is packed with Fiber, Zinc, Magnesium, Manganese and Vitamins B2 (Riboflavin), E and B6. I like to think of it as oatmeal/porridge when eating Quinoa for breakfast. The best thing about this recipe is with having the simple quinoa base, you can add-in countless other ingredients to the mix. This day I added Chia Seeds, Dates, Almonds, Kiwi, Maca Powder and applesauce. The kids enjoyed theirs with Chia seeds, dates, almonds, kiwi and a drizzle of Raw Agave Nectar. You can add pumpkin seeds, hemp seeds, bananas, etc. Get creative and enjoy!

Ingredients:
1 Cup Red Quinoa (rinsed)
1 ½ Cup Almond/Coconut Milk (or water)
½ Tsp ground Cinnamon

Directions:
Place rinsed quinoa, cinnamon and almond milk (or water) in pot and bring to boil. Stir, cover and reduce heat. Simmer for 15 minutes. Remove from heat – keeping lid on. Let stand for 5 minutes. Remove lid and fluff with fork.
Note: When using the almond/coconut milk I had to keep stirring occasionally to prevent milk from bubbling over.

Add-Ins:
My bowl included:
2 Dates, Chopped
¼ Cup Raw Almonds, soaked overnight
1 Tbsp Chia Seeds
1 Tsp Maca Powder
¼ Cup Applesauce
1 Kiwi, sliced Raw Agave Nectar, optional
Here’s a pic of my raw energy balls – click the pic for the recipe!

Gnocchi, Leftovers and a Two-Minute Dessert!

August 10, 2015August 10, 20152 Comments

Gnocchi & Leftovers
Yesterday’s Dinner with a Two-Minute Dessert

I just wanted to share a quick re-make I made yesterday. There is no throwing away and we still had leftovers! My son wanted Gnocchi for dinner, it is one of his favorites. I was originally going to just keep it simple with Earth Balance/Olive Oil, fresh Garlic and herbs but instead I incorporated leftovers. The Spicy Sweet Potato Wedge & Kale Salad with Asian Tahini Dressing that I shared the other day with the Gnocchi was amazing, great flavors! Now back in February I shared my very similar Gnocchi with Sweet Potato and Kale recipe, check out! However, this leftover re-make was so delicious the dressing really pops!

Ingredients:
2 Pkgs (17.5 oz) Gnocchi – Prepare according to package add Sweet Potato/Kale and remaining Asian Tahini Dressing recipe. Toss together to combine.

—

I love bananas! It’s funny because I have a co-worker that will only eat pretty unblemished yellow bananas. I often let mine go and flash her my beautiful spotted bananas, lol. And when opened they are beautiful, sweeter and yummy. Sometimes I’ll forget or won’t get a chance to eat them at work and will bring them back home. They usually get darker even still… I’m guessing from all the transport, lol. When they get like this I tend to peel them up, place them in a freezer bag and pop them in the freezer for later. Did you know you can make ice cream with frozen bananas?…of course you knew this, it is one of my favorites. I want to share a funny banana story from the other day. I came home from work and placed my very overripe banana on the counter. I left the room and later that afternoon I went back in the kitchen and to my surprise – my banana was gone?? Oh no! I don’t know what made me look in the trash… but there it was, in the trash. Someone (who shall remain nameless) threw away my banana!! Noooo, I quickly rescued it. Yes it did, pulled it right out the trash. It was on top of the trash, it was good. If you’re a Seinfeld fan, picture the time that George ate the éclair from the garbage, lol! You know the episode, it was on top! So I rescued it, peeled it and froze it. Then I made my favorite ice cream the next day, just for me. 🙂

Salted Banana Peanut Butter ice cream

Two-Minute Salted Banana Peanut Butter Ice Cream:

2 Very Ripe Bananas, Peeled/Frozen overnight
2 Tbsp Peanut Butter
Sprinkle of Course Sea Salt

-Combine frozen bananas and peanut butter in food processor until smooth. Sprinkle with Sea Salt, Serve & Enjoy!

(Sometimes I’ll add vegan chocolate chips – if I have an open pack)

Raw Fennel & Grapefruit Almond Salad

July 15, 201514 Comments

Fennel & Grapefruit Almond Salad
(Serves 2) – Vegan, Gluten-Free, Raw, Dairy-Free, Soy-Free

Need a Quick Salad for Two?… This salad is very refreshing and crisp. It can be eaten as a side salad for dinner or perfect for lunch too. Crazy this little salad filled me up last night, but I did leave room for a piece of strawberry/peach cheesecake. 🙂 The fennel [fennel may be an acquired taste for some, you’ve been warned, lol] is crunchy and the licorice flavor of the fennel goes well with the slightly sweet slightly bitter grapefruit. The parsley adds a nice freshness and I love the almonds in this salad which add another layer of texture and sweetness…Mmm, creamy raw almonds. Enjoy!

Yummy in my tummy!

Ingredients:
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Apple Cider Vinegar
1 Tsp Raw Agave Nectar
1 Fennel Bulb, sliced thin (abt 1/8 if using a mandolin)
1/4 of a Red Onion, sliced thin
¼ Tsp Celery Seed, optional
1 Serving of Raw Almonds (abt 25 almonds), chopped
1 Grapefruit, peeled/segmented – cut slices in thirds or half
1 Handful Fresh Parsley, chopped

Directions:
-In a large bowl whisk together Olive Oil, Vinegar and Agave. Add remaining ingredients and toss to coat. I just let the salad sit for 10 mins. or so for the flavors to combine. That’s all to it.. oh and be sure to rinse your fennel after slicing. I rinse them in my colander similar to leeks. 🙂 Enjoy!

Slicing Grapefruit:

Toss together to combine:

Fennel 🙂

Raw Peaches & Strawberry Cheesecake

July 14, 2015July 14, 201518 Comments

Raw Strawberry & Peach Cheesecake
(Serves 12-16) – Vegan, Gluten-Free, Raw, Dairy-Free, Soy-Free

I promised you more cheesecake, here’s another recipe for you to try. Even more amazing than the last – the peaches and strawberries pair very well in this recipe. This recipe is very simple, please be sure to add the pinch of sea salt in the crust layer, trust me it truly makes a difference. Please try this one and enjoy!
Are you smiling yet?

Ingredients
Cheesecake:
1 Cup Raw Cashews, soaked overnight
1 Young Coconut (Meat Only)
1 ½ Cup Finely Raw Shredded Coconut
½ Cup Coconut Oil, slightly melted/room temp. if it’s warm (plus addt’l)
3 Tbsp Raw Agave Nectar
1 Tsp Pure Vanilla Extract (or Vanilla Bean equivalent)
2 Peaches, peeled/pitted
Strawberry Layer:
2 Cups Strawberries, hulled (about 12)
1 Tbsp Raw Agave Nectar
Crust:
2 Cup Walnuts
1 Cup Pitted Dates (about 20)
2 Tbsp Coconut Oil
1-2 Tbsp Raw Agave Nectar
A pinch of Course Sea Salt or reg. sea salt

Directions:
-In a food processor pulse peaches, coconut meat and cashews until blended. Add remaining ingredients and continue to blend until smooth.

(Notes: If you have a high speed blender with a large capacity, just blend all the cheesecake ingredients in the blender until smooth). However, I used the food processor in combination with my nutribullet. I blended the mixture in my nutribullet in batches until smooth, adding additional melted coconut oil to smooth as needed.
-For the Crust: Pulse together in a food processor until combined. The mixture should stick together.
-Press crust in bottom of springform pan.

-Add cheesecake mixture on top and smooth

-Blend strawberry & agave mixture together, smooth over the cheesecake mixture. I just used my spatula to work it in the top layer.

-Freeze for an hour and enjoy! You can transfer to the refrigerator overnight also.

Raw Strawberry & Peach Cheesecake

Servings: 12-16 ~ Vegan, Raw, Gluten-Free, Soy-Free
Time: 15 min. prep time - 1hr + overnight soaking
Difficulty: Easy
Print

Directions:
-In a food processor pulse peaches, coconut meat and cashews until blended. Add remaining ingredients and continue to blend until smooth. (Notes: If you have a high speed blender with a large capacity, just blend all the cheesecake ingredients in the blender until smooth). However, I used the food processor in combination with my nutribullet. I blended the mixture in my nutribullet in batches until smooth, adding additional melted coconut oil to smooth as needed.
-For the Crust: Pulse together in a food processor until combined. The mixture should stick together.
-Press crust in bottom of springform pan.
-Add cheesecake mixture on top and smooth
-Blend strawberry & agave mixture together, smooth over the cheesecake mixture. I just used my spatula to work it in the top layer.
-Freeze for an hour and enjoy! You can transfer to the refrigerator overnight also.

Vegan Rescue

Uncover the Vegan within.

Tag: raw

He calls me Juice…

Healthy Juice Cleanse – Carrot, Orange, Ginger, Radish, Lemon