Category Archives: Beverages

Elianni’s Gluten-Free Vegan Huge Food Box Giveaway! Vedged Out 12 Days of Christmas

elianni - CopyFresh out of the review box! We ate everything before I remembered to take a proper photo of all the products together!

So, how would TWO OF YOU you like to receive this very same $75 value box?!?

I got the most incredible food box to review last month from Elianni! When they offered to send it out, I had no idea just how much stuff I’d be receiving! Lets just say when it came, it felt like Christmas came a little early this year! At first glance, I thought these products may be a bit too processed or have some ingredients that I might not be fond of that are in a lot of veggie meat replacements, so I was pleasantly surprised when I read all the labels. Every product has a very clean label so you can indulge to your heart’s content!

I got 4 different Organic and Vegan Veggie Rolls including: Mushroom, Tomato, Fine Herbs and Mediterannean Flavors. These rolls are positively wonderful for slicing and serving on sandwiches or for sauteing lightly and using in your favorite recipe. The mushroom roll was my favorite, though I loved them all!


I also received 5 different Organic Vegan Pâtè’s including: Zesty Apple, Red Pepper Olive, Vegetable, Peppercorn and Mushroom. These pâtè’s are wonderful served on crackers or spread on a crusty loaf of bread. They also make a nice sandwich spread for a panini or toasted sandwich. The peppercorn flavor was my favorite one here!


Also included was a box of Elianni’s Veggie Cutlets. This natural and nutritious high protein TVP vegan product is made of non-GMO soybeans and pinto bean flour and is a fantastic meat replacement in any recipe. The cutlets simply need to be hydrated and seasoned. We used it in a stir fry with excellent results!


…and my favorite part of the box! This lovely bottle of Organic Mosto de Lagrima Free-Run Grape Juice. I don’t drink alcohol, so it was lovely to have this fancy organic drink at our last Holiday meal. It was simply delicious.



To learn more about or to purchase Elianni’s affordable and amazing gluten-free and vegan foods, please visit their site here!

Or for a chance to win this amazing Giveaway, Click on the link below to enter the Giveaway! Remember, this is going out to TWO readers! This contest is open to entrants in the USA only! You must also follow this blog by email or RSS feed to qualify. You have until Sunday December 22nd!  I will notify the winner by email on Monday the 23rd December. GO!!

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Day 1: Free Vegan Lifestyle MagazineDay 2: Free Case of Butler Soy CurlsDay 3: Alternative Outfitters Vegan Boutique $25 Gift Card and Free Messenger BagDay 4: Sunwarrior Raw Vegan Protein Powder or Product of Choice GiveawayDay 5: Tropical Traditions 1 Gallon Gold Label Virgin Coconut Oil Giveaway. Day 6: Sweet Debbie’s Organic Treats, Allergy Free & Vegan Recipes. Cookbook Giveaway. Day 7: Extraordinary Vegan Cookbook Giveaway. Day 8: Emaline Delapaix, Music Download GiveawayDay 9: Jazzy Vegetarian Classics Cookbook Giveaway. Day 10: Bring Joy Totes & Field Roast Celebration Roast.


Filed under Appetizers, Beverages, Giveaway, Gluten Free, Organic, Reviews, Sandwiches, Side Dishes, Snackage, Vegan

Bring Joy Guest Post! Vegan Egg Nog Milk Shake. Bring Joy Totes. Plus a Bonus Field Roast Celebration Roast. Vedged Out 12 Days of Christmas.


So, I can’t even quite remember how Janae and I connected, but it’s been a fast and fun friendship even though I live in Utah and She lives in Texas. See, we’re both Mormon and Vegan (two things that don’t often go hand in hand). Janae found veganism over 7 years ago, while I went vegan just 2 years ago. Even though veganism isn’t common amongst members of our faith, we both feel it aligns closely with our church’s Word of Wisdom, which is kind of like a Mormon Law for Health.

Interestingly enough, we also both started out our vegan journey with more heavily restrictive vegan diets that eschewed added fats, sugars and sodium. Now we’re both into healthy moderation with all those things. Girls’ gotta live! Her blog, Bring Joy is much fancier and organized than mine! She showcases lifestyle and family posts as well as her recipes (and e-books). Everything she posts is beautifully photographed and mind-blowingly delicious.

Janae WiseLet’s welcome Janae Wise, the darling heavily pregnant, budget concious, gluten-free, mom and vegan Mormon behind the blog, Bring Joy.

The other day I went to Whole Foods. I don’t usually shop there. For one it’s not in my neck of the woods & I’m not into guzzling gas if I don’t need to.

But more importantly, my heart starts racing & I approach a near hyperventilative state whenever I look at the prices.

Don’t get me wrong–the gluten-free vegan brownies, the chickpea miso, & the organic cultured coconut yogurt certainly does cause m e to think I cannot live without these things–but I simply can’t afford to do too much shopping in that beautiful, beautiful place.

But on this recent trip (I was just looking for some light tofu, which wouldn’t ya know, they don’t carry), I came across a boxes of this:


And they were on sale.
And there was a coupon.
So, I scored several boxes for just $1 each–yipee! I love a good deal, don’t you?

It’s nice to drink straight up, but I had other things in mind.

You see, I have four growing, always hungry, young kids. And when the older ones walk home from school each afternoon they’re especially ravenous. So, it’s my job to figure out how I can easily feed them a nutrient dense, calorie-packed snack.

I made this shake for them the other day–packed with lots of good stuff, & calorie dense (though each serving is perfect for an adult watching their calories).

The addition of nut butter & pumpkin seeds add some important nutrients for my kids, including fat, protein, zinc & vitamin E.


1 c. rice nog (or other non-dairy nog)
2 ripe bananas
2-3 c. ice
2 TBS. nut butter
1/4 c. unsalted raw pumpkin seeds
dash of cinnamon, pinch of nutmeg
1-2 packets stevia, if desired (though I think it’s plenty sweet without!)

Put ingredients in blender by order listed & blend until smooth. This is isn’t as thick & creamy as my candy cane or pumpkin pie milkshakes (which are more like soft ice cream), but that’s okay–drink with a straw & enjoy!

nutrition info: makes 4 servings; per serving–156 calories, 5 g fat, 25 g carbs, 3 g fiber, 14 g sugar, 3.5 g protein; WWP: 4 points 


bring joy totes are on sale through 12/20 for only $7.50 + free shipping (enter hohoho at checkout):

Janae is offering one tote bag for two lucky blog readers! Enter the giveaway! And in the meantime, hop on over to Bring Joy to peruse it’s awesomeness.

For a chance to win this amazing Giveaway, Click on the link below to enter the Giveaway! This contest is open to entrants in the USA only! You must also follow this blog by email or RSS feed to qualify. You have until Sunday December 22nd!  I will notify the winner by email on Monday the 23rd December. GO!!

a Rafflecopter giveaway

Bonus Giveaway: Last but not least, Field Roast, the awesome company that makes the best “vegan grain meat” EVAH! mailed me some coupons earlier in the year, so I’m giving away one coupon for a Field Roast Celebration Roast to the first reader to go to my Vedged Out Facebook Page and message me there about how badly they want this Celebration Roast for Christmas! I’ll mail the coupon out to the winner today so that you have time to pick it up before Christmas!!!

field roast

Day 1: Free Vegan Lifestyle MagazineDay 2: Free Case of Butler Soy CurlsDay 3: Alternative Outfitters Vegan Boutique $25 Gift Card and Free Messenger BagDay 4: Sunwarrior Raw Vegan Protein Powder or Product of Choice GiveawayDay 5: Tropical Traditions 1 Gallon Gold Label Virgin Coconut Oil Giveaway. Day 6: Sweet Debbie’s Organic Treats, Allergy Free & Vegan Recipes. Cookbook Giveaway. Day 7: Extraordinary Vegan Cookbook Giveaway. Day 8: Emaline Delapaix, Music Download Giveaway. Day 9: Jazzy Vegetarian Classics Cookbook Giveaway.


Filed under Beverages, Friendship, Giveaway, Gluten Free, Guest Post, Holiday Recipes, Mormon, Nut & Seed Butters, Nuts and Seeds, Snackage, Vegan Dog

Extraordinary Vegan. Cookbook Giveaway, Chocolate Raspberry Tart Recipe and Review. Vedged Out 12 Days of Christmas

DSC_0016Chocolate Raspberry Tart, pg. 138 (with cherries instead of raspberries)

So, this is one of the cookbooks where I love the back story behind it as much as I do the cookbook. Private Chef, Alan Roettinger had done a previous book for Book Publishing Company. At the time, he wasn’t vegan, or even a vegetarian for that matter. But he wrote this vegetarian cookbook called “Omega 3 Cuisine.” It had good success, so Book Publishing Company asked him to write a second book, a vegan one this time. “Speed Vegan

DSC_0003-001High-Powered Green Juice, pg. 45 and Tarahumara Running Food, pg. 22

Somewhere along the line Alan mentioned in his writing of this book that the recipes were kind of “accidentally vegan” but were still good. [I'm paraphrasing here]. Book Publishing Company, a company that only publishes vegan and vegetarian cookbooks took issue with this and explained to Mr. Roettinger that their readers would too. They wanted him to understand that vegans and vegetarians think food without cruelty is delicious in its own right, and not that it’s some sort of mediocre substitute for an animal product based meal.

DSC_0006-001Three Sisters Soup, pg. 66

Around that period in time Alan went to the Dr. for his yearly physical. He had high blood pressure. His cholesterol was through the roof and he was tired all the time and overweight. His Dr. suggested that Alan should go on statin medications. Alan replied with something to this effect [paraphrasing again] “Naw, I’m going to go vegan.” I’ll check back with you in a few months and we can look at my results.”

DSC_0008-001Ratatouille, pg. 116

As you can probably guess, Alan never did need those statin medications. He dropped his extra weight, as well as his cholesterol and the blood pressure. He’s 100% vegan now and he’s never looked back. Today he’s creating Extraordinary Vegan meals where plants are the star of the show and loving it.

He served this beautiful tart at his birthday dinner the first year he was vegan. His guests were wondering how he could make a delicious birthday cake without eggs, cream or butter. I’m pretty sure this showed them that those things are completely unneccessary.


Chocolate Raspberry Tart

Almond Crust:

  • 1 1/2 cups finely ground or chopped raw almonds
  • 1/2 cup palm sugar
  • 1/3 cup extra-virgin coconut oil

Chocolate Filling:

  • 4 1/2 ounces dark chocolate, chopped
  • 1 cup full-fat coconut milk
  • 2 tablespoons framboise eau de vie or raspberry liqueur

Topping and Glaze:

  • 2 pints fresh raspberries (I used cherries)
  • 3/4 cup fruit-juice-sweetened raspberry jam

Preheat the oven to 350 degrees. To make the crust, combine the almonds, sugar and oil in a medium bowl and work with your fingers to form a thick, crumbly paste. Press into and 8-inch fluted tart pan with a removable bottom. Use a one-cup measuring cup or similar small container to press and form an even inside edge. Refrigerate until firm, about 45 minutes.

Put the tart pan on a baking sheet and bake for 15 minutes. The crust will be puffy and slightly misshapen. Press the crust gently back into shape with the measuring cup. Return to the oven and bake for 7 minutes longer. Remove from the oven and set on a rack to cool completely before proceeding.

To make the chocolate filling, put the chocolate into a blender. Put the coconut milk into a small sauce pan over medium heat. As soon as it begins to bubble around the edge, remove from the heat. Count 10 seconds and then pour over the chocolate in the blender. Add the liqueur and process until very smooth.

Pour half of the chocolate mixture into the cooled crust. It should come about halfway up the inner side of the shell. Spread it out evenly, taking care not to get any on the rim.

Starting from the rim of the tart, arrange half of the raspberries in tight concentric circles over the filling. pushing the berries down slightly so they touch the bottom. End with one raspberry in the center. Pour the remaining chocolate mixture over them, filling in spaces between the raspberry tops and covering them completely. Take car not to drip any filling on the rim. Layer the remaining raspberries on top of the chocolate. again in concentric circles, but don’t press them down. Refrigerate the tart until the filling is firm, 2-4 hours.

To make the glaze, put the jam in a small saucepan and warm over medium-low heat, stirring constantly, until it melts. It should be fairly thick, but runny enough to apply with a pastry brush. Pour through a strainer to remove any raspberry seeds, pressing down to extract as much liquid as possible. Using a pastry brush, very gently brush the melted jam over the raspberries, allowing a little of the excess to drip down between them and cover the filling underneath. When the entire surface of the raspberries is coated, set the tart aside for at least 10 minutes to let the glaze congeal.

To serve, hold the tart pan rim with one hand and push up gently on the bottom with the other hand to release the tart. Set the rim portion aside. Slip a knife very carefully between the tart shell and the bottom of the mold. work the knife gently around until the tart comes away from the mold. Set the tart down on a cutting board and cut it with a hot, dry knife. bracing the rim with one finger on either side of the knife to keep the tart shell intact. Slide the knife under the cut portion and gently lift it out. Put the slice on a dessert plate. Repeat as needed. Serve at once.


Buy the paperback copy of the book on Amazon here or get the Kindle edition for just $9.99 here!

Or for a chance to win this amazing Giveaway, Click on the link below to enter the Giveaway! This contest is open to entrants in the USA only! You must also follow this blog by email or RSS feed to qualify. You have until Friday December 20th!  I will notify the winner by email on Monday the 23rd of December. GO!!

a Rafflecopter giveaway

Day 1: Free Vegan Lifestyle MagazineDay 2: Free Case of Butler Soy CurlsDay 3: Alternative Outfitters Vegan Boutique $25 Gift Card and Free Messenger BagDay 4: Sunwarrior Raw Vegan Protein Powder or Product of Choice GiveawayDay 5: Tropical Traditions 1 Gallon Gold Label Virgin Coconut Oil Giveaway. Day 6: Sweet Debbie’s Organic Treats, Allergy Free & Vegan Recipes. Cookbook Giveaway.


Filed under Appetizers, Beans, Beverages, Books, Desserts, Giveaway, Main Dishes, Reviews, Soups and Stews, Vegan

Vedged Out’s 2013 Vegan Thanksgiving Menu

Vedged Out Thanksgiving


Kick Ace Extra Sharp Raw Vegan Cheddar Cheese Ball, served with raw flax crackers and assorted vegetables.



Vedged Out’s Macadamia Nut Brie En Croute


Alexander’s Rainbow Salad with Kale and Orange Red Pepper Dressing from In Vegetables We Trust

rainbow-kale-salad-vegan-orange-red-pepper-dressing (1)photo used with permission 


Vegan Monologue’s Buttery Pan Rolls

You can also use whole grain white whole wheat flour in this recipe!


Amanda’s Whole Grain Cranberry Walnut Sourdough Bread

(this is what we slathered the Brie En Croute all over! They were made for each other!)

sourdough bread


Lemon Seltzer Water

Cranberry Fizzy: equal parts cranberry juice and ginger ale

 Mains and Sides

In Pursuit of More’s Cashew Loaf (just make it, and you’ll want it as the centerpiece at every holiday!)

Somerkey Sage and Maple Seitan Loaf, stay tuned, recipe still in testing mode, coming at the start of next week!


Dad’s Wild Rice, Cranberry and Pine Nut Stuffing

Dad’s Pine Nut and Glazed Onion Mashed Potatoes


Vedged Out’s Sauteed Green Beans, Red Onions and Radishes

  • 2 lbs fresh green beans, washed and trimmed
  • 2 T. extra virgin olive oil
  • 2 red onions, thinly sliced
  • 2 bunches radishes, washed, greens removed and quartered
  • ½ C. Toasted Slivered Almonds
  • salt and pepper to taste

In a large saute pan heat the olive oil until glistening over medium heat. Add green beans, radishes and red onions. Saute until vegetables are crisp tender, about 5-10 minutes. Season with salt and peper and sprinkle with the slivered almonds.

Maple Cranberry Sauce

Maple Cranberry Sauce

Roasted Sweet Potatoes, lightly glazed with pure maple syrup and unrefined coconut oil


An Unrefined Vegan’s Apple Pie

applepie3photos used with permission

Razzleberry Pie 

Gabby’s No Bake Pumpkin Mousse Cake

An Unrefined Vegan’s Hazelnut Pumpkin Cheesecake w/ Chocolate-Hazelnut Topping

Hazelnut cheesecake

Vegan Coconut Whipped Cream

Healthy Happy Life’s 4 Ingredient Vegan Pumpkin Pie

and Vegan Ice Cream


Filed under Appetizers, Beverages, Bread, Gluten Free, Holiday Recipes, Main Dishes, Nut & Seed Butters, Nuts and Seeds, Raw, Salad Dressings, Salads, Side Dishes, Vegan

A Fork and Beans Halloween Special! Monster Rice Cereal Treats Recipe and Worldwide E-Book Giveaway!

halloween cover

I’ve had a girl crush on Cara ever since I started stalking her at her site, Fork and Beans. For those of you that know Cara, she is infinitely creative, has a crazy sweet tooth, and makes everything that would seem impossible to make vegan, gluten-free, egg-free and dairy free into absolute perfection. I shamelessly use her Gluten-Free flour blend in nearly every gluten free recipe I make that requires a flour replacement. It’s so good that when I catered my brother’s art show, with more than 200 people in attendance, that no one could believe the baked goods were gluten-free (seriously).

Cara has recently taken the leap into full time blogger, meaning, she quit her day job to make all her culinary dreams at Fork and Beans come true. Radical! She offered me a chance to give one of my readers a copy of her very first E-Book, the very timely A Fork and Beans Halloween Special. If you know Cara at all, you know her love for all things Halloween borders on psycho obsessive (in the most endearing way)! Here’s a sneak peek at what’s inside:


These recipes would all be fantastic for your next Halloween shin-dig! All of the recipes are vegan, egg-free, dairy-free and gluten-free, most of the recipes are also nut-free/soy-free. So, you’ll be happy to know you can serve it all to all your guests without worrying about everyone’s individual allergies/food needs! Today I’ll be sharing (with Cara’s permission) her Monster Rice Cereal Treats Recipe.

monsterkrispies (2)

Monster Rice Cereal Treats


  • 4 cups Dandies vegan marshmallows
  • 6 cups gluten-free rice cereal
  • 3 tablespoons vegan butter
  • Natural green food coloring
  • Edible candy eyes
  • Gauze
  • Skull cookie cutter

In large saucepan melt the vegan butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add a few green food coloring drops into the mixture and stir until evenly colored.

Add cereal and stir until well combined.

Using wax paper, evenly press mixture into a greased 13 x 9 x 2-inch pan. Allow to cool.

Cut out skull shapes with the cookie cutter.

Wrap each head with gauze and place the edible eyes on by either pressing firmly in the treats or “glue” with royal icing.

Now for the best bit. This E-Book is for sale on Cara’s site for a mere $7. While I’m doing a giveaway here, I know that most of you probably have that much in change under your couch cushions, so support Cara, buy this book and throw the best Halloween Party ever!

Oh and the book includes a special bonus! 10 of Cara’s Homemade Gluten, Egg, and Dairy-Free Candy Bars!candy bars

For a chance to win a copy of this amazing cookbook, Click on the link below to enter the Giveaway! This contest is open to entrants WORLDWIDEYou must also follow this blog by email or RSS feed to qualify. You have until Monday the 7th of October to enter!  I will notify the winner by email on Wednesday the 10th of October. GO!!

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Filed under Appetizers, Beverages, Books, Desserts, Friendship, Giveaway, Gluten Free, Main Dishes, Reviews, Snackage, Vegan

Smoothies, Cinnamon Rolls and That’s a Wrap.

So, my new friend Katie over at Well Vegan is on a Smoothie Train, check out this Super Green Smoothie, her Blackberry Cashew Smoothie and her Peanut Butter Smoothie. Y’all know how I feel about smoothies, so of course I hopped right on board. The Super Green Smoothie is featured in the photo below. Pure love.

Super Green Smoothie

For many of you Vegan Richa needs no introduction. The girl is a baking, Indian food making vegan fool (in such a good way). I’d been drooling over her cinnamon roll recipe from the get go. I just can’t believe it took me so long to make it. It’s one of the “best I’ve ever had” moments… and that’s not one I say too often. Just. Do. It. It’s healthier than it looks.

Cinnamon Rolls

Shira at In Pursuit of More really got to me in her Food Bloggers Against Hunger Post. She knows how to speak from right from her heart and it makes her whole blog glow with love.


I don’t think I’ll ever buy flour tortillas again after making the Indian Chapatis, and the Spiced Lentils are simply gorgeous. Yeah, she never steers me wrong. 

What food bloggers are you loving at the moment? What’s the best recipe you’ve tried off a favorite site recently?


Filed under Beans, Beverages, Bread, Desserts, Friendship, Main Dishes, Vegan

Celebrating 100 Posts!

It’s a good day all around, this post marks my 100th post since I started this blog in September 2012. I’m feeling all kinds of love and support! Thanks to all of you. Today I got twitter follows from Forks Over Knives, Dr. McDougall and a Hospital!?! I also got featured on the brand new site, Choose Veg. Feeling happy and blessed. Here’s a look back at 99 posts, in no particular order.


Filed under Appetizers, Beans, Beverages, Books, Bread, Breakfast, Cheez, Desserts, Essential Oils, Films, Forks Over Knives, Friendship, Giveaway, Gluten Free, Green Smoothie Challenge, Inflammatory Bowel Disease, Juice Feast, Main Dishes, Movies, Nut & Seed Butters, Nuts and Seeds, Organic, Raw, Reviews, Running, Salad Dressings, Salads, Sandwiches, Side Dishes, Snackage, Soups and Stews, Stock Powder, Sunwarrior, Ulcerative Colitis, Vegan, Vegan Dog, Vegan Household, Virtual Vegan Potluck

My Foot is a Desert, my brother Abe McCowan’s final MFA Thesis Exhibit + Vedged Out Catering Menu and Recipes

All photos in this post courtesy of Chelle McCall

Menu for the Show

For all the recipes for the show, please click here


  • Curried Brown Rice Salad with celery, cranberries, green onion and cashews
  • Ultimate French Green Lentil Salad with radishes, red onion and capers
  • Stacy’s Pita Chips and Homemade Hummus
  • Organic Corn Tortilla Chips and homemade Fire Roasted Salsa
Vegan Cheese & Cracker Platter:
  • Pepperjack Cashew Cheese & Wheat Thins/Gluten Free Cracker option
  • Macadamia Nut Brie
Snack Cups:
  • Filled with Sesame Sticks, Coconut Shreds, mini vegan chocolate chips, tamari pepitas, pistachios, golden raisins, wasabi peas and amazing corn snack
Vegetable Tray:
  • Assorted Olives, Cucumber, Grape Tomatoes, Broccoli, Celery Sticks, Baby Carrots, with Cashew Vegan Ranch Dressing
Fruit Tray:
  • Strawberries, Watermelon, Grapes, Pineapples, Blueberries, Kiwi & Pears
  • Gluten Free  & Regular Oatmeal Chocolate Chip Cookie Bars
  • Gluten Free & Regular Vegan Lemon Bars
  • Iced Water
  • Homemade Ginger Ale Lemonade


Filed under Appetizers, Beverages, Cheez, Desserts, Gluten Free, Salad Dressings, Salads, Side Dishes, Snackage, Vegan

Savory Spicy 8 Juice

DSC_0020This doesn’t taste anything like a V-8, but I couldn’t help but realize I had 8 ingredients in this juice.

I’m on my last day of my juice feast. I’m amazed at how light I feel and how much mental clarity I have. I really thought it would be so much harder than it was, I think adding the cashew horchata each day saved my vegan bacon.

DSC_0023Savory Spicy 8 Juice, and the Ultra Green Juice with Carrots added in

This Savory Spicy 8 Juice is definitely a metabolism booster with the heat from the jalapeno, It’s also a nice change refreshing change from the green juices for variety in your juice feast. It’s loaded with beta-carotene, vitamin A, vitamin C, calcium and iron. The recipe below made about 46 oz. of juice.


Savory Spicy 8 Juice

  • 6 carrots
  • 5 tomatoes
  • 6 stalks of celery
  • 1-2 parsnips
  • 1 lemon, peeled
  • 1 red bell pepper
  • 1 jalapeno (use half or omit for a less spicy juice)
  • few sprigs of parsley
  • additional options: a clove of garlic, a big fat handful of greens, 1/2 of a beet

DSC_0024Juice on!

I’ll be taking a blog break for a bit as I’m doing prep and catering for my brother’s Art Show this weekend, I’m sorry for being behind on comments and visiting your blogs! I’ll catch up with you next week! xx- Somer


Filed under Beverages, Juice Feast, Nuts and Seeds, Organic, Raw, Vegan, Weight Loss

Juice Feast Basics + Ultra Juice Recipe

Juice FeastJuice Feast

I’m nearing the end of my high-raw month and I thought I’d go out with a bang and indulge in a juice feast.  I have to say this is much easier than any juice “fast” I’ve ever done, probably because I’m more prepared this round and my diet this last month has been especially clean. There are lots of reasons people choose to do a juice feast, including weight loss, cancer or other serious health issues. Sometimes some people simply do the juice feast because they want a reset. I know there’s a lot of debate about smoothies vs. juicing vs. neither, but I’ve found both green smoothies and juicing both have their place in my lifestyle.

Daily LineupDaily Line Up: Cashew Horchata, Ultra Green Juice and Carrot-Apple-Celery Juice

Here’s some things I’ve gleaned from reading about and then doing juice feasts over the years:

1- I’m more likely to stay on track if I get my juice supply ready for the day first thing in the morning. I have a masticating juicer instead of a centrifugal juicer, so my juice stays fresh longer and has more nutrients, so even though it’s best (in any case) to drink juice fresh right when you press it, there are ways you can minimize nutrient loss: (2&3 below). I use as much organic produce as possible when juicing so I don’t overload on pesticide residue.

2- Store your freshly pressed juice in lidded glass jars (think MASON), filled as closely to the top as possible to prevent oxidation.

3- Add lemons or limes to your juice to help preserve them and keep them fresher longer. Sometimes I leave the peel on, sometimes I don’t.

Champion Logo (2)My 15 year old Champion Juicer, still running like a brand new machine.

4- Drink as much juice as you’d like, I’ve found a schedule works for me, I typically consume 5-6 juices (16-18 oz each) a day and consume them 2 hours apart (9am, 11am, 1pm, 3pm, 5pm, 7pm) so I don’t get overly hungry or have energy loss. I strain my juices through a wire mesh strainer, but that’s personal preference.

5- I include a nut milk in the above total, I’ve found it really takes the edge off and makes doing a juice feast just that much more doable, obviously nut milk isn’t juice, but it works well in conjunction with this type of reset for me. I usually drink the nut milk in the evening, when I’m craving things the most.

6- Stick with as many veggies as you can, too many fruits while juicing isn’t as beneficial and can mess with your body’s alkalinity.

Little HandsLittle hands love to get involved

7- Make sure to have as much purified water and unsweetened herbal tea as much as you like throughout the day.

8- Get plenty of rest during your reset, you might find you need a bit more sleep than you normally get.

9- You can do a 1 day, 3 day or 7 day reset. If you have a lot of weight to lose, you can go as long as you need. Joe Cross from Fat, Sick and Nearly Dead proved more than 60 days of juicing didn’t harm him in the least, in fact it put his autoimmune disease into remission and helped him lose all the excess weight he was carrying.

10- It’s okay if you fall off the juice wagon, you can always climb back on til you reach your desired goal. Also, if for any reason you start to feel ill (more than just mild cleanse associated headaches), stop the juice fast so you don’t make yourself sick.

VeggiesLots of veggies, minimal fruit

Now lets get to the juice. This juice recipe I’m sharing with you today is courtesy of my brother Curtis, he’s an Ultra Runner and has taught me more than a thing or two about nutrition.

Ultra Green Juice

Ultra Green Juice

  • 4 C. spinach (I used a whole head of kale in the photographed batch, beware, it was powerful! I’ve been doing a mix of half kale, half spinach since)
  • 2 cucumbers
  • 1 head celery
  • fist sized piece of broccoli
  • 1 bunch parsley
  • 3 apples
  • 1 lime (peeled)
  • 1/2 lemon (peeled)
  • chunk of fresh ginger

Curtis said he got about 50 oz out of his juice, I got closer to 60 oz, but this could have been because of a difference in produce sizing. I’ve been using this juice as the base for my juice feast, I like it even more with a bunch of carrots thrown in, and it turns the juice an awesome army green. I typically do this juice plus a carrot, apple and celery juice or a more savory juice (coming Wednesday) plus the nut milk to round out my day.

Juice Feast 3

Want more juicy goodness? Check out Shira’s Fennel Apple Juice with Greens and Fresh Lemon  and Cadry’s Afternoon Pick Me Up Juice. Loads more Juice recipes can be found here.

This recipe was shared at Raw Foods Thursdays Healthy Vegan Fridays

What are your favorite juice recipes? I’d love to try them!


Filed under Beverages, Gluten Free, Juice Feast, Nuts and Seeds, Organic, Raw, Vegan, Weight Loss