If you love a big glass of green juice to start your day, then good for you! You're already on the right path to getting unrefined nutrients right to your system in one of the healthiest, easiest ways possible. For a lot of people though, green drank has a stigma for tasting like straight up soccer turf. And it doesn't have to!
In the spirit of honesty, I've made some pretty disgusting green juices. Its all about balance here, people- and this drink has it! It'll make anyone who currently doesn't love green juice, LOVE GREEN JUICE! The apple and pear add some sweetness and the lemon gives it a great citrus kick that cancels out the bitterness of the kale. The celery is more a filler, and since its sweet, it aids in balancing out the sour of the lemon. Plus, celery is water-packed and hydrating, and a great way to sneak in some extra H2O. Not only will this juice nourish you and hydrate you, but it'll make your skin glow and help with digestion. A triple threat! Go get your juicer out, its time to get cozy with kale.
INGREDIENTS 1 small bunch of kale (about 1 packed cup)
4 celery stalks
Wash all the produce, then removes the cores from the apple and pear, remove the peel of the lemon, and trim the celery stalks. Run all your veggies through a high-powered juicer (or if you're REALLY fancy, a slow juicer- my dream!) and into a clean glass cup. Drink up! This recipe easily doubles or triples for sharing or making your juice a day ahead. Juice last up to 3 days in an airtight container in the fridge.
On our way back from San Jose last weekend (where Alex's team came in second place in the STATE for their division!!), we stopped at way too many farm stands. Like, four. We just couldn't get enough fresh, locally grown fruits and veggies.
Seriously, we bought 10 pears.
Thats proably too many...unless you have a delicious recipe like this to use them in!
The crust is soft and crumbly and graham cracker like; the cashew cream top is smooth and topped with freshly chopped almonds, followed by a thick layer of sweet, cinnamon-sprinkled pears.
We based our recipe for this pear tart off of a similar recipe from Go Dairy Free.
PREHEAT oven to 325 degrees, please! Crust:
1/3 cup sugar
1 cup coconut flour
1/4 cup brown rice flour
1/4 cup vegetable shortening
2 tablespoons brown rice syrup
Combine sugar, coconut flour, and brown rice flour in a mixing bowl. Add in melted earth balance and brown rice syrup and stir well. Mixture will begin to form crumbles. Press entirety of crumbly mixture into a 9 in spring-form or pie pan.
1 1/2 cup raw cashews
1/3 cup water
1/4 cup maple syrup
1 1/2 teaspoons vanilla
(1/2 cup sliced almonds)
Combine the first 4 ingredients listed above into your food processor on high for 3-5 minutes. (You want the cashews to whip into a thick cream-like consistency.)
Once the cashews have become 'cream', pour the entire mixture into the set aside crust. Use a spatula to smooth out the cream mixture...and taste test the batter.
Once the batter has been poured into the crust, top with the almonds, spreading evenly. Almonds can be purchased pre-sliced, or easily cut. Just whip out some almonds, a big knife, and a cutting board. Easy peasy!
Cut pears into slices by cutting in half lengthwise, then beginning at the top and working your way to the bottom, make about 1/8-1/4 inch slices. Do this for both pears. Discard or compost the leftover core.
Pour sugar, cinnamon, and nutmeg into a bowl. Stir to combine.
Add pear slices, using a wooden spoon to toss them with the sugar and spice mixture.
Once tossed, lay pear slices on top of cashew cream and almond layer.
Layer slices slightly on top of eachother, the smaller ends coming together in the middle.
Bake at 325 degrees for 30 minutes, or until pears soften. test pears with a toothpick if needed.