Frozen Fruit Pops
Gina’s Weight Watcher Recipes
Servings: 4 • Serving Size: 1 pop • Old Points: 0 pt • Points Plus: 1 pts
Calories: 32.1 • Fat: 0.2 g • Carb: 7.8 g • Fiber: 1.1 g • Protein: 0.4 g • Sugar: 5 g
Sodium: 1.4 mg
Ingredients:
- 1/3 cup diced kiwi
- 1/3 cup diced watermelon
- 1/3 cup diced strawberries
- 1/3 cup diced pineapple
- 1/4 cup fresh pineapple juice or orange juice
Directions:
Combine diced fruit in a bowl and fill each 5 oz cup with fruit. Add 1 tbsp of juice and insert craft sticks into each cup. They easily stay in place because of all the fruit. Place in the freezer a few hours until firm. To remove the pops from the cups, run under warm water a few seconds. Enjoy!
I have to make these!! Once it gets warm out :P
This is the before shot of my favorite green juice recipe I lovingly refer to as Swamp Water
Ingredients:
•1 Cucumber
•2 Celery stalks
•1/2 Lemon
•1 Apple
•1 head of Brocolli Florets
Method:
•Rinse and prepare all ingredients to fit through juicer
•Alternate pieces as you feed through juicer to minimize clogging
•Drink up!
This seriously looks like swamp water but tastes like lemonade. Delicious and nutritious! #juicing #health #juicer #omega8003 #recipe #rawfood
These are 3 MORE things that you MUST have in your kitchen/medicine cabinet. Take them daily to improve your quality of life!
Bonus: Quinoa Salad Recipe
Walnut Currant Flaxmeal
Serves: 1
Ingredients:
- 4-5 Tbs Flax Seed
- 1 large banana
- 5 medium sized strawberries
- 1 Tbs dried black currants
- 2 Tbs raw walnuts
How to:
- Blend the flaxseed and place into a dry bowl.
- Blend 2/3 of the banana and all of the strawberries with a little bit of water. Place this new smoothie mixture over your ground flaxmeal and stir until it is a malt-o-meal consistancy. (Play with the liquid/dry ratios to create your desired texture)
- Cut up the rest of your banana and stir it with the berries and nuts into your flaxmeal. Serve or seal it in the fridge for a delicious breakfast :)
I usually prepare flaxmeal the night before and take it to work with me the next day. Try this recipe or try making your own combonations! I love having the pieces of dried fruits and nuts to fish around for. Message me if you’ve got your own delicious recipe!
Ginger is crazy cheap and it’s great for you! These recipes look tasty, I’ll be giving them a try. Right now I’m all about juicing grapefruit, lemon, and ginger together with a dollop of raw honey mixed in. Best juice for the AM!
(Source: laboomeria)
Detox & Digestion Green Juice
Ingredients: 6 celery stalks, 2 kiwi, 1 cucumber, 1 large broccoli floret
Prep:
- Wash everything
- cut ends and skin off kiwi, then quarter
- quarter cucumber and broccoli stem
- break broccoli floret into small enough pieces to fit in the chute
Taste: Sweet and green
Benefits: The cucumber properties prevent water retention, at the same time the high water content re-hydrates the system. Celery juice reduces puffiness and prevents bloating. Broccoli cleanses the intestines and stimulates the liver. Kiwi is an excellent source of digestive enzymes!
Cost: ~$3.50
Lemon.
What? Lemon.
Why? Aside from the fact that lemons refresh everything and anything, they are full of vitamin C. They have also been proven to reduce inflammation and the chances of cancer.
How? Oh what a versatile beast. Slice it and put it in water. Make lemonade. Squeeze it on fish, or chicken. Or like the Greeks on lamb. Drizzle it on sliced cucumber, or as zest over a dessert. Sky is the limit here, especially when they are in season during the summer.
I just juiced lemon with grapefruit and carrots this morning!
Detox juice
Ingredients: 2 limes, 1 grapefruit, 2 medium sized beets
Prep: Pretty simple and relatively quick:
- peel and quarter the limes
- peel and section grapefruit
- quarter beets (beet juice is a hell of a stain btw)
Taste: Sour & zingy with heavy notes of beet
Cost: ~$4.01
Tastes good and it’s good for you!
I’ve been inspired to do a mini juice fast today. I love pumping my body full of nutrients and enzymes packed in a delicious juice! Here a few tasty, alkalizing drinks you can try for yourself:
Detoxifyers:
-3 small beets, 1 grapefruit, 2 limes (don’t be alarmed, beet pigment doesn’t break down in digestion)
-1 cucumber, 3 celery stalks, 2 medium broccoli flowerets
-1 cantaloupe, 1 lime, 25 cherries (pitted)
Energy:
-10.5 oz spinach leaves, 2 oranges, 3 kiwi fruit
Digestion:
-3 large ripe pears, 1 papaya, 1 1/2” chunk of Ginger (peeled and chopped)
-1 Cucumber, 4 celery stalks, 2 kiwi fruit
Immunity:
-3 Kiwi, 15 strawberries, 25 seedless grapes
-2 Oranges, 2 kiwi, 2 large carrot, handful of basil leaves
For more check out the book called “The Top 100 Juices” by Sarah Owen. Worth it.
This is my favorite Quinoa Salad recipe. It’s delicious!! For more information about the benefits of Quinoa, click here.
Ingredients:
- 2C dry Quinoa
- 3C torn spinach/1 bunch
- 1 green bell pepper, chopped
- 1/4 C red onion, diced
- 2 Avocados, cubed
- Handful of grape tomatoes, sliced
- Optional: Kidney or black beans
- Optional: Cubed provolone cheese
Dressing Ingredients
- 8 Tbs Extra Virgin Olive Oil
- 8 Tbs fresh squeezed lemon juice (about 4 lemons)
- 2 tsp sea salt
yeilds: about 6 servings
Directions:
- Rinse the Quinoa in cold water and drain. Place the Quinoa in a pot with 4C of water. Bring to a boil. Reduce heat and cover. Let simmer for 10-15 minutes, or until all the water has boiled away and the Quinoa is fluffy, like rice. Set aside to cool (I put it in the frigid garage)
- While your quinoa is cooking or cooling prepare your ingredients. Chop, dice, cube, slice and place all of your ingredients in a large serving bowl.
- Mix your dressing ingredients, olive oil, lemon juice, and sea salt in a glass. Set aside.
- Once your Quinoa is cool
ermix it in with the ingredients in your large bowl, along with the dressing. - Cover and refrigerate
- Serve cool, will keep for up to 5 days
I change the recipe a little bit each time I make it. Amazing delicious every time. It’s good with lime juice and shredded carrots too.
OHMYGOSH! I am so sorry friends! It seems I teased all of you with my Raw Chocolate Mousse posting a while ago and promised a recipe. oops. Well here it is!
This is amazing delicious by the way. My non-raw family members were begging me for the recipe. I like to serve it with cut up fruit for dipping :)
Raw Chocolate Mousse
- 1/4th C pitted medjool dates, soaked for a couple hours
- 1/4th C Pure maple syrup or agave nectar
- 1/2 tsp vanilla extract (optional)
- 3/4th C mashed avocados (1 1/2 Avocados)
- 1/4th C plus 2 T unsweetened cocoa or carob powder
- 1/4 C water
Place the dates, maple syrup, and vanilla in a food processor fitted with the S blade and process til smooth. Add the avocado and cocoa powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Add the water and process briefly.
Stored in a sealed container, the chocolate mousse will keep for 3 days in the fridge or 2 weeks in the freezer. Serve chilled or at room temperature. Option to top it with the Raw Vanilla Creme!
Raw Vanilla Creme
- 1/2 C soaked raw cashews
- 1/8th C plus 1 T water
- 1 T pure maple syrup or agave nectar
- 1/2 tsp vanilla extract
Place all the ingredients in a blender and process on high speed until smooth. Chill for at least 30 minutes before serving. Stored in a sealed container in the fridge. Will keep for 5 days.
Raw Crackers
yup.
My bf and I juice almost everyday. Which means everyday a whole lot of juice pulp is going to waste. Well not anymore! This raw cracker recipe has kept me busy and they are absolutely delicious! The crackers taste great as a simple munchie or as crusts topped with say… pesto, tomato and raw cheese. Lately I’ve been throwing slices of avocado on them.
This recipe uses these appliances:
- Dehydrator w/ teflex sheets
- Juicer
- Food Processor (you don’t need this)
Ingredients:
- 2 C juice pulp, tightly packed ( I recommend starting with mostly carrot, then experiment from there)
- 1/2 C ground flax seed
- 2 Tbsp Liquid Aminos/Tamari
- 2 tsp Coriander
- 1 tsp Curry powder
- 1/8th tsp Sea salt
- Black Pepper to taste
- 1/3 to 1/2 C water
- 1/3 C Flax seed, whole
This is what you do
- Place pulp, ground flax seed, liquid aminos/tamari, coriander, curry powder, salt and black pepper in a food processor fitted with the S blade. Pulse to combine well. OR just fold the ingredients together by hand.
- Add the water and let the motor run, till mixture is right consistency (start by adding 1/4 of a cup: how much you need will depend on how much liquid was in the pulp already). You want your mixture to be thick and sticky, but spreadable.
- Add the whole flax seeds and pulse to combine
- Spread on a Teflex lined dehydrator sheet, score into cracker shapes and dehydrate at 115 for about 5-6 hours. Flip the crackers over , and then dehydrate till very dry, about 4-5 more hours.
You can swap the flax out for equal part chia seed. The chia seed has a bit more crunch. These seem to be a softer bite, which makes them great to serve as crusts for fancy feasts.
Also, you can change up the spices and ingredients for different flavors. I’ve made 4 different cracker flavors now, I don’t think you could mess this up.
(Source: choosingraw.com)
- 4 cups chia, soaked
- 4 cups ground nuts or seeds
- 4 cups soaked sundried tomatoes, ground
- 2 bunches cilantro, chopped
- 4 cups shredded apple
- 3 Tbs cumin
- 1 tsp chipotle
- 1/4 tsp cayenne
- 3 1/2 tsp sea salt
Mix all ingredients together. Spread on teflex and dehydrate until dry, scoring after a few hours and flipping onto mesh screen.
(Source: sweetlyraw.com)
If you’ve never made raw pizza before then I should probably warn you that this takes quite a bit of prep work, but if you do all the hard work at the beginning of the week then you can enjoy pizza all week with less fuss!
At the beginning of your week make your Raw Buckwheat Pizza Crust and freeze them in tupperware. When you want to make pizza take out a couple at a time and let them sit out at room temp while you prepared the other ingredients. Also make sure you make your Cashew Cheese and Sundried Tomato Sauce at the beginning of the week and store in a sealed container in the fridge.
Cashew Cheese
- 1 Cup raw cashews (or blend of raw cashews and macadamia nuts)
- 1/4th Cup water
- 1 and 1/2 T fresh squeezed lemon juice
- 1 clove garlic, minced
- 1 T nutritional yeast
- 1/4 to 1/2 T sea salt
Prep work: Soak the cashews for 2 hours before preparing the cheese.
Place all ingredients, including soaked cashews in your food processor or high-powered blender and blend til smooth. Store in a sealed container in your fridge.
Sundried Tomato Sauce
- 10 basil leaves
- 5 or 6 sundried tomatoes (enough to fill a 1 C measuring cup when soaked)
- 1 C tomatoes, chopped
- 2 t fresh squeezed lemon juice
- 1/4 C onion chopped
- 1 medjool date
- 1/2 t dried oregano
Prep work: Soak the sundried tomatoes and the date in separate containers for 2 hours before you prepare your sauce
Blend all ingredients in a high-power blender or food processor until smooth.
I will be posting Raw Pizza Recipes throughout the next week, they all include this sauce and cheese, check back for updates or experiment yourself, place your final product in the dehydrator and dehydrate for 1-2 hours at 110 degrees before you serve and eat.
Make sure you send me a picture of your pizza!!
