Juicing vs Blending – My FAVE Green Juice Recipe

Juicing vs Blending – My FAVE Green Juice Recipe

Recently I’ve gotten back into juicing and I am noticing all the benefits from in it a short couple of weeks. Drinking a glass of green juice has become part of my morning ritual and helps me start my day on a good note!

I like to juice in the morning for many reasons. Firstly, I’m not the biggest morning smoothie fan. I like to eat a full breakfast as opposed to replacing my breakfast with a smoothie. Secondly, I have digestion issues, so drinking green juice ensures I get more of the nutrients into my blood stream. Thirdly, I love the way juice tastes and the enegy it gives me in the morning. 

So, why green juice rather than a green smoothie? Juicing and blending are both beneficial to the body in different ways.

JUICING

Juicing extracts water and nutrients from fruits and vegetables and discards the indigestible fibre from the produce. Without all the fibre, your digestive system doesn’t have to work as hard to break down the food. That means that the nutrients get absorbed faster and in a larger quantity. 

Juicing is great if you have digestion or stomach issues, as it insures that you will be absorbing more of the nutrients from the fruits and vegetables. Juices are so nutrient dense that they work to restore and nourish the body at a cellular level. 

BLENDING

Smoothies consist of the entire fruit or vegetable. The blending process helps to break the fibre apart, making digestion easier and helps to create a slow release of nutrients into the blood stream. 

Smoothies are more filling than juices because of all the fibre, and can be used as a meal replacement or snack. It is also important to watch how much sugar (fruit) is being put into your smoothie, as it can quickly go from healthy to unhealthy. 

Now that you see the benefits of both juicing and blending, keep reading for my FAVE Green Juice Recipe!

Morning Green Juice 

Ingredients 

2 cups kale or spinach, chopped

1/2 cup cucumber, quartered

3 celery stalks, cut into thirds 

1 inch fresh ginger roots

1-3 apples, halved 

1/4-1/2 cup water 

1/2 lemon 

Instructions

  1. Cut all ingredients so they can fit into blender. Place kale or spinach into high speed blender and add 1/4 cup of water. Blend for 15-30 seconds until blended.
  2. Place the rest of the ingredients into the blender, add more water if needed. Blend for 30-45 minutes until smooth.
  3. Strain green mixture through a fine mesh nut milk bag over a large bowl, like Ellie’s Nut Milk Bag (use coupon code “bitchin” for 10% off).
  4. I like to do it in 2 or 3 batches. Squeeze the bag well to gt all the juice out of the pulp. Once pulp is separated, pour into glass and enjoy as is or over ice!
  5. Can be stored in the refrigerate in a airtight container or bottle for up to 2 days!

Enjoy!

xo

Amanda 

 

 

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Individual Mixed Berry Crisp

Individual Mixed Berry Crisp

Individual sized mix berry crisp loaded with cherries, blueberries and strawberries!

Sometimes you just want to make an individual sized dessert when you’re really craving something sweet. This easy to make Mixed Berry Crisp its not only delicious but sweetened with just a hint of maple syrup. 

My favourite maple flavoured ghee gives the crisp a wonderful flavour, that makes a delicious dessert or breakfast!

Check out the recipe for my Individual Mixed Berry Crisp below!

Individual Mixed Berry Crisp

Serves: 4 mini crisps (can be easily halved)

Ingredients

2 cups mixed berries (I used frozen cherries, strawberries and blueberries)

2 tsp lemon juice

1/2 – 1 tbsp maple syrup

2 tsp cornstarch 

1/4 cup old fashioned rolled oats

1/4 cup slivered almonds

1/2 – 1 tbsp maple syrup 

1 tbsp ghee or butter, softened (I used Lee’s Provisions Maple Ghee)

1/2 tsp cinnamon

Instructions

  1. Preheat oven to 400 F. In a small saucepan, cook the mixed berries, lemon juice and maple syrup on medium to medium-low heat. Cover with a lid and stir occasionally, until they start to break down (about 7-10 mins).
  2. Make a slurry with cornstarch and about 2 tsp water. Add to the mixed berries and simmer until it thickens.
  3. Mean make the crumble. In a small bowl, combine the rolled oats, slivered almonds, maple syrup, softened ghee and cinnamon. 
  4. Once berry mix is thickened to your liking, divide between four ramekins. Top with the crumble mixture.
  5. Bake in the oven for about 10 mins, until crumble begins to brown and berries are bubbling. Watch carefully as crumble can burn easily. 
  6. Serve with yogurt and a drizzle of maple syrup. Delicious the next day for breakfast, warm or cold.

Enjoy

xo

Amanda 

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Immunity Boosting Green Smoothie

Immunity Boosting Green Smoothie

Green Smoothie to boost your immunity and kickstart your morning! 

I’m all about boosting my immunity during this time of the year when the weather starts to change and get colder. This green smoothie does just that. Packed with major immunue-boosting nutrients from the spinach, pear and ginger.

Not being a big kale person, spinach is always the base for my green smoothies. Loaded with vitamin C, antioxidants and beta carotene, it’s an infection-fighting powerhouse. Pear is added in there not only for sweetness, but also for it’s immune boosting properties. Lastly, ginger helps to decrease inflammation. 

Add any of your favourite superfoods in the mix and you got a refreshing and filling smoothie to start your day! Check out the recipe below!

[lt_recipe name=”Immune Boosting Green Smoothie” print=”yes” image=”http://bitchininthekitch.com/wp-content/uploads/2017/10/DSC_1415-1024×683.jpg” ingredients=”1 1/2 cups water or coconut water;2 cups spinach, washed;1/2 banana;1 pear, chopped;1/2 cucumber, chopped;1 inch fresh ginger root;1 tbsp flaxseed;1 tbsp chia seed;” ]1. Place spinach and water in blender and blend till smooth.;2. Add in remaining ingredients and blend again until smooth!;;[/lt_recipe]

 

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Vanilla Chia Seed Pudding

Vanilla Chia Seed Pudding

Superfood Vanilla Chia Seed Pudding for the win!

I absolutely LOVE chia seeds, as they are one of natures most powerful foods. Filled with calcium, antioxidants and Omega-3s these babies are amazing for you!

Chia seed pudding is packed with protein and nutrients, and makes a quick on-the-go breakfast or snack – especially great pre-workout.

The gel-like texture can take a bit getting used to, but flavoured the right way, this chia seed pudding is delectable.

Check out the recipe for this powerhouse chia pudding below! 

Vanilla Chia Seed Pudding

Servings: 4 

Ingredients 

  • 2 cups coconut milk (homemade or natural)
  • 1/2 cup chia seeds
  • 1/2 tsp vanilla extract 
  • 1/4 cup maple syrup (less if you don’t want it as sweet)
  • 1/4 tsp cinnamon 

Instructions

  1. Blend all ingredients except chia seeds in a blender until smooth. Whisk in chia seeds.
  2. Pour mixture into a glass jar or container and place in the refrigerator for at least 4 hours or overnight to gel. Shake the container a few times within the first hour to help it gel up evenly. 
  3. Top with your favourite fruit! Great as a breakfast, dessert or snack! 

Nutritional info per serving:

Calories 225 | Carbs 26 g | Fat 12 g | Protein 5 g | 

Enjoy!

Xo

Amanda 

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Apple Cinnamon Muffins

Apple Cinnamon Muffins

Grain-Free apple cinnamon muffins to bring in Fall!

Apple and cinnamon has to be one of my favourite flavour combos and just reminds me of Fall! I have been searching for a go-to grain-free muffin recipe that is moist and stays fresh for days after baking. This recipe lives up to that!

These muffins are packed with flavour and super filling. Filled with lots of protein because of the almond flour and fibre because of the apple chunks, that make this a hearty breakfast or snack!

Check out the recipe for these awesome muffins below!

Grain-Free Apple Cinnamon Muffins

Ingredients

Muffins:
2 1/2 cup almond flour
2 eggs
2 tbsp coconut oil or ghee, melted
2 tbsp cinnamon
1/2 tsp baking soda
1/2 cup apple sauce (see recipe below)
1/4 cup honey
1 cup shredded apples (about 2-3)
1/3 cup chopped walnuts

Apple Sauce:
1 cup apples, cored and chopped (approx. 2 apples)
1/2 cup water

Instructions

1. Preheat oven to 350 F. Line a a large muffin tray with paper cups.
2. Start by making the apple sauce. In a pot on low-medium heat, add in the apples and water. Simmer for approx. 10-15 minutes, until all the water has evaporated and the apple are soft. If needed, add more water. Once apple are soft enough, mash with a fork or potato masher, until they are a chunky sauce. Set aside.
3. Peel and core 2-3 small apples, and shred (using a cheese grater or food processor attachment) to equal 1 cup.
4. Im a large mixing bowl, combine the almond flour, eggs, coconut oil, cinnamon, baking soda, apple sauce, honey and salt. Once completely incorporated, fold in the shredded apples and 3 tbsp of the chopped walnuts.
5. Fill the lined muffin tray with about 1/4 cup of batter in each – will be enough batter to fill up 12 muffin tins. Sprinkle top of muffins with the remaining chopped walnuts.
6. Bake in the oven for about 20-25 minutes, until toothpick inserted comes out clean!. Enjoy alone or with some yummy chia seed jam!

Xo
Amanda

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