|Peaches Geldof (left) and Katie Hopkins.|
We thought about buying a new juicer but it’s low on the “thing we need to buy” list. So I just made do without. Hubby being the fixer he is, tried to soak the metal mesh basket of my juicer in vinegar and bicarb.
It was pretty clogged with “juice junk”… you could barely see through it. Perhaps that’s why my juicer wasn’t working anymore? It was worth a try.
It had 2 carrots, 2 oranges, 2 green apples and 1 lemon. I juice green apples because they are lower in sugar compared to the red varieties and help to digest carbs. Winning!
Hubby was going out for the day (apparently it’s something called work?) so I did another batch (2, 2, 2, 1) and put it in an old Loving Earth jar for him to take on the run.
It was delicious. And I have plenty of left over – it’s hard to pace myself with juices but I know it’s still full of sugars so I try my hardest to have just one big glass a day!
Tell me some of your favourite juice combos!
I hate cheesecake. I always have. But raw cheesecake… well I could eat that every day! It’s soooo good. And whats better is it’s actually good for you! And so easy to make even though it doesn’t look like it. I wanted to share this post now, because with the weather warming up (at least here in Oz!) it’s a great dessert to take to a backyard BBQ or to have stashed in your own freezer as a sneaky dessert at night.
- 3 cups macadamia nuts or peacans (I’ve tried both with happy results)
- 1 1/2 cups medjool dates, pitted
- 3 cups cashews, soaked for 2-3 hours in filtered water
- 3/4 cup lemon juice
- 3/4 cup raw honey or agave
- 3/4 cup coconut oil
- 1/2 cup water
- 1 tsp vanilla essence
|She moves way too fast these days to capture a decent
quality pic, sorry!
This slice is to die for! I posted it on Instagram and Facebook and got a lot of requests for the recipe so I just had to share. It’s so easy to make, and is actually healthy for you, even though you feel a little bit naughty when eating it. I was pleasantly surprised by how fudgey and, well.. caramel-y the caramel layer was. It turned out perfectly! The best thing is the tiniest piece is so rich and sweet (but not an over-whelming type sweet) that you really don’t need much and it lasts forever!
Raw Caramel Slice
For the base:
- 2 cups dessicated coconut
- 12 medjool dates, pitted
- 1 tsp water
- 1 cup macadamia nuts
- 1 cup tightly packed medjool dates, pitted
- 1/2 tsp vanilla
- 1/2 tsp water
- 1/3 cup raw honey (maple syrup, rice malt syrup and agave should work fine too)
- 1/2 cup coconut oil, not melted
- 2 tbs raw cacao powder
- 1 big ass box of oranges, fresh from a local orchard ($10! Bargain!)
- 1 kilo bag of carrots (most of which is for a cashew, curry and carrot soup)
- chunk of watermelon
- 4 punnets of strawberries
- 2 brown onions
- 2 bunches of asparagus
- 5 apples
- bag of mushies
- 2 cucumbers
- 2 washed potatoes
- 1 kilo bag of tomatoes
- pack of baby spinach leaves
- 7 limes
- punnet of cherry tomatoes
- 4 grapefruit
- 2 avos
- 1 zucchini
- sweet potato
- green capsicum
- 3 corn cobs
- some pumpkin
- It’s more than I thought
- Not enough greens
- Less fruit than I thought
- Nice variety
|Organic flavours and calendula, no fluoride, SLS, preservatives or colours.|