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10 Healthy Juicing and Smoothie Recipes for Consecration

We’re down to the last few days of the annual January Consecration, but it’s never too late to begin a healthier lifestyle. We’ve complied some popular fruit and vegetable juice and smoothie combinations to inspire you.  Try these, or create your own!

“Bless the Lord, O my soul, and forget not all his benefits” – Psalm 103(KJV)

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Creamy goodness: Banana-blueberry smoothie.

When we think of fasting, we often don’t think of juicing or smoothies as a “green meal”.   But juicing and smoothies can have many benefits.  Juices can be a great way to add nutrients to your diet, and to easily absorb vitamins.  Certain elements like ginger and pineapple can reduce inflammation, and we can also add spices such as cinnamon for added benefits and flavor.

For many, the idea of vegetable juicing may be a bit challenging, especially to beginners  who are starting a consecration for the first time.  But with a simple blender or juicer and a few of our favorite fruits, you’ll find that adding fresh juices and smoothies are a great, easy way to better health.

Below we’ve listed 10 popular juicing and smoothie combinations and recipes that taste fresh and yummy, but will offer you more nutrients and vitamins at consecration time: or any time of the year.

 

JUICING AND SMOOTHIE RECIPES

1. My Pineapple Goodness
1 large handful of fresh baby spinach

1/2 fresh pineapple

10 strawberries

1/2 cucumber

 

2. Strawberry Fields

2 Apples

2 Carrots

8 Strawberries

 

Usea combination of your favorite fruits to create your own customized juices and smoothies.

Usea combination of your favorite fruits to create your own customized juices and smoothies.

3.  Banana Blueberry Smoothie

1 banana

1 handful of blueberries

1/2 cup of orange juice

1/2 cup of pineapple juice

1 cup of unsweetened vanilla almond milk

1 handful of ice

Combine in blender and enjoy!

 

4. Wake-up

1 regular orange

2-3 skinny carrots

2 1/2 sweet potatoes

1 chunk of ginger (about an inch)

 

5. Veggie Lover

1 beet

1 very large carrot

1 bell pepper

1 apple (cored)

3 stalks of celery

3″ chunk of Daikon radish

1/2 bunch of cilantro

1/2 bunch of kale

 

 

6.  Date Fig Smoothie

5 dates, pitted and chopped

3 figs, chopped

1 cup unsweetened vanilla almond milk

1 teaspoon of cinnamon

1 handful of ice

Mix on high in blender and enjoy!

 

7. Carrot Ginger Delight

4 carrots

1 inch piece of fresh ginger

1 apple

 

8. Very Berry Apple Berry

2 cups strawberries

2 peeled oranges

1 cup rasberries

2 apples

 

9. Sweet Berry Treat

2 apples

1 pear

1 beet

1 kiwi

handful of blue berries

 

10. Good Morning Greens

Handful of Parsley

3 Leaves of Curly Kale

1 Kiwi – not too soft peeled

1 Granny Smith Apple

 

All of these ingredients can be found at your local grocery store or farmer’s market. Just have your juicer or blender ready, toss in the ingredients, add a touch of ice, and you’re ready to go!


Please consult a doctor before starting any new eating regimen.  This information is not a replacement for professional medical advice.

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Recipe: Warm Roasted Squash Salad with Kale & Quinoa

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Colorful, warm, and very satisfying, this salad combines dark leafy greens, roasted butternut squash and organic red quinoa.  Pronounced “keen-wah”, this ancient rice-like ‘super-food’ is loaded with antioxidants and heart-healthy nutrients. You can serve this salad with grilled salmon for added protein – but it’s a full meal all by itself.  Try it during fasting season too. Many thanks to Brother Darryl Ike for supplying our kale from his own garden.

Genesis 2:9 – And out of the ground the Lord God made every tree grow that is pleasant to the sight and good for food.

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Warm Roasted Squash Salad with Kale & Quinoa

½ butternut squash, cut into ½” cubes

2 yellow Summer squash, sliced lengthwise into ¼ ” slices

1 bunch of kale, washed and chopped into ½” strips

1 head of red leaf lettuce, washed and torn into large pieces

½ cup of organic red quinoa

1 cup of water

¼ cup of chopped toasted pecans

I clove of garlic, chopped

2 tablespoons of olive oil

1 teaspoon of cinnamon

2 teaspoons of seasoned salt

1 teaspoon of salt

1 teaspoon of coarse-ground black pepper

Orange Dijon Dressing (below)

Preheat oven to 375°F.  Line a baking sheet with foil and set aside. In a medium-sized bowl, combine the cubed butternut squash with cinnamon, 1 teaspoon of olive oil, and seasoned salt.

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Toss until coated.

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Spread in a single layer onto baking sheet.

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Place onto the top rack of the oven and roast about 15 minutes until tender*.  Remove from oven and set aside.

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In a medium frying pan, add one teaspoon of olive oil; sauté garlic until light brown.  Add kale and ½ cup of water; season with ½ teaspoon of salt, sauté about 10 minutes until bright green and softened. Remove to a bowl; keep warm.

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In a medium saucepan,  combine the quinoa, water and 1/2 teaspoon of salt in a medium pot.

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Bring to a boil then reduce the heat to low. Cover and simmer until the water i absorbed and the quinoa is tender, about 15 minutes.

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Remove from heat and leave covered 10 minutes. Remove quinoa to a small bowl; keep warm.

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Brush yellow squash with 1 tablespoon of olive oil; season with seasoned salt and remaining black pepper. 

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Brush griddle with two teaspoons of olive oil.

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Heat; add squash slices to griddle.

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After 5 minutes, check for grill marks; then turn.  Grill remaining side; remove to dish, keep warm.
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Now that you have all of the elements prepared, it’s time to assemble!

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Add pecans to the quinoa; blend.

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In a large bowl, add lettuce.

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Add kale to lettuce. Add dressing; toss.

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Reserve 1/4 of the quinoa blend to use as garnish. Add remaining quinoa-pecan blend to the lettuce-kale mixture.  

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Spoon mixture into a large serving bowl.

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Layer with squash and remaining quinoa.

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Serves 4.

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  *HELPFUL TIPS:

  • This recipe has several moving parts, so it might help to prepare some items ahead of time.
  • While the butternut squash is roasting, you can use the time to prepare other elements, like the kale, lettuce or dressing.
  • You can also substitute cooked barley or brown rice for the quinoa.
  • ORANGE DIJON DRESSING: Combine ¼ cup of orange juice, ¼ cup of apple cider vinegar, 1 tablespoon of coarse mustard, 1 teaspoon of honey.  Mix well. Enjoy!

All photos and recipe, © 2014, Karen Lascaris.