These recipes are for evenings or when something else is desired.
Tea Soup
Herbal tea can be enjoyed as desired throughout the day. Keep it at least 15 minutes away from your juice and you’re good to go!
A favorite blend of ours is:
1 teabag ginger tea
1 teabag blueberry tea
1 teabag mandarin tea
juice of 1 lemon
stevia to taste
Warm up pure water and pour over your blend in your favorite mug. Divine!
Tomato Broth by Ana Zaharia
4 large tomatoes
3 unsulfured sun dried tomatoes
2 zucchinis
1/2 packet baby carrots
2 bay leaves
1 small onion
4 green onions
large handful parsley
large handful dill
top w/ paprika
Simmer all ingredients together for an hour, then strain.
All-Purpose Vegetable Stock
Makes approximately 2 quarts
Start with carrot, celery, onion, garlic, tender herbs, and bay leaves. You can toss in corncobs, parsnip, parsley stems, mush- room stems, fennel, and asparagus if you have them. Avoid any cruciferous vegetables such as cabbage, broccoli, or kale, which will dominate the stock with a strong off-putting flavor and strong herbs such as sage, rosemary, or too much marjoram. If you sau- te the aromatics beforehand, especially mushrooms and stems, the stock will be richer and more robust.
1 large white or yellow onion, chopped
2 medium carrots, roughly chopped
2 celery stalks, roughly chopped
5 garlic cloves
2 bay leaves
Handful of herbs (parsley, dill, thyme, chives, oregano, etc.)
4 cups any vegetable trimmings (parsnip, corncob, zucchini, tomato, mushroom, scallion, etc.)
3 quarts water
Toss all ingredients in a large stockpot and cover with water. Bring to a boil, then simmer for 1 hour, until vegetables are soft. Strain through a sieve (pressing vegetables down will extract more liquid but muddy the stock). Refrigerate for up to 3-4 days, or freeze in a sealed container for longer storage.
Natalia’s “White Witch’s Brew”
1 handful parsley
1 leek, chopped
3 celery ribs, chopped
5 carrots, chopped
1 bunch collards, chopped
1 1” ginger piece, minced
3 cloves garlic, minced
1 onion, chopped
2 cups Pacific brand veggie broth
2 cups water
Simmer all together for 45min. The longer it sits after cooking, the more flavor it will develop. Before serving, strain all of the vegetables out using a mesh sieve. Enjoy on a chilly evening!
Citrus Granita
Makes 1 pint
Granita can be made by juicing fresh citrus fruits such as lemon, blood oranges, yuzus, kalamansi, or grapefruits and adding stevia to sweeten. Herbs such as mint, cilantro, and even rosemary can be added for a twist. Try mixing different types of citrus juices for more depth.
1 cup fresh citrus juice
1 cup pure water
Stevia to taste
Combine all ingredients and pour into a shallow pan. Freeze until icy around the edges. Stir the icy portions with a fork into the middle of the pan. Freeze again, occasionally scraping the edges into the center, until completely frozen (about 6 hours).
Simple Carrot Sorbet
Makes 1 quart
4 cups raw carrot juice
1⁄2 cup fresh lemon juice
1 knob fresh ginger, juiced
Stevia to taste
Stir together all ingredients. Process through an ice cream maker, or, alternatively, pour into ice cube trays and freeze. Defrost until slightly thawed before blending again to make sorbet.
Sweet Carrot Sorbet
juice of 6 carrots
juice of 3/4” ginger knob
juice of 1 lemon
dash of cayenne
1/2 cup raw young coconut water
Stevia to taste
Combine all ingredients in a high-speed blender. Process through an ice cream maker, or, alternatively, pour into ice cube trays and freeze. Defrost until slightly thawed before blending again to make sorbet.
Green Juice Popsicles
Carefully pour your favorite green juice into popsicle molds and freeze. Enjoy on a summer day or in a hot Epsom salt bath.
Chai Popsicles
2 cups Fresh young Thai coconut water
1 tbsp ground cardamom
1/2 tsp ground allspice
1 1/2 tsp cinnamon
1/2 teaspoon ground cloves
1 1/2 teaspoons ground ginger
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground nutmeg (optional)
Combine all ingredients in a high-speed blender. Carefully pour mixture into popsicle molds and freeze. Enjoy on a summer day or in a hot Epsom salt bath.
Spicy Lemon Coconut Ice by Ana Zaharia
6 ice cubes (pure water)
1/2 cup coconut water
1 1/2 lemons juiced
1/2 lime juiced
dash of ginger powder
dash of cayenne
stevia to taste
Combine all ingredients together in a high-speed blender. Drink as is, or, alternatively, when it was all melted you can pour it into a large ice cube mould, with a plastic spoon, to make a popsicle for the next day.