Tag Archives: juicing

Color + Intuition = Daily Juice Meditation 2

Jane's Juice Jane's Juice

Thanks to Jane, here’s the second version of her juice meditation every morning.

If you’re using a Nutribullet, reduce the ingredients by half and add a cup of water, the capacity in smaller in a Nutribullet, Jane uses a Breville Juicer.

Green juice always* has:

– 1 peeled lime
– 2”-3” chunk of ginger
– Small pile of mint leaves
– Large pile of greens—usually a combination of lacinato and curly kale, spinach, parsley
– ½ pineapple, including the core
– 1-2 granny smith apples

And sometimes I add:

– A small handful of arugula for a peppery kick
– Celery
– Peeled cucumber
– Fennel (fronds & bulb)
– Honeydew melon

OK, always isn’t accurate. Most of the time I follow the recipe above, but if I don’t have one of these, it doesn’t really matter. Sometimes pears or asian pears substitute for apples or are added to both orange and green juice.

Trust your intuition as you develop your own proportions. This makes enough to have a little leftover for an evening glass or to share the colorful glass of happiness with family and friends. Alternate your colors and enjoy!

Thanks Jane xx

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Juice January Carrot Juice Recipe


Ahh the carrot; a simple yet complex vegetable…you’ll be using a lot of these guys over the next 21 days…

I love carrot juice!  During Juice January, I make sure to have a glass at least once a day.

This is a lovely recipe, and one you will use time and time again. It’s both tasty and satisfying.

Carrot Juice
Serves 1

You will need:

  • 3 carrots
  • 1/2-inch piece fresh turmeric or ¼ to ½ teaspoon dried
  • 1/2-inch piece ginger
  • 1 teaspoon lemon juice (optional to alkalize and lift the flavors)
  • 1/2 cup water
  • 1/2 cup ice
  • 1/8 teaspoon dried cinnamon

To prepare:

Put the ingredients into your juicer (I use an Nutribullet)

Let me know how it’s going write any comments or questions below.

Happy Juicing! xx

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Juice January 2016

Juice January

To celebrate Juice January’s 4th year, I thought I would make sure that we have some pretty wonderful juice recipes. As always, I will include some fun and healthy light meal options. Let’s make this the best year ever. I want to hear from you: I want to hear how it’s going, some of your favorite concoctions, and some of your favorite resources. Let’s make 2016 the best Juice January ever!

I am still rockin’ the Nutribullet, and loving it.

For those of you just joining us, here’s the way it works:

I do this program for 21 days, and combined with exercise, it’s a great way to jump start the year.

Here’s how you get started:

Start on January 1st and end on the 21st. Drink plenty of water along with the juice.
*and no alcohol for 21 days. {Yep that’s right!  No drinkies, and you know that’s a killer for me.}

Your daily regimen:

Breakfast – Drink tea or coffee (limit 1 cup). *You may eat 1 cup plain yogurt + 1/2 cup cereal or 1 egg scrambled. 1 8 oz. glass of water.

*Make your juice right after breakfast! The Nutribullet comes with several containers, so you can make a few recipes and transport your juice if you’re on the go.

10:00 a.m. Snack – 2 cups Juice

12:00 p.m. Lunch – 2 cups Juice

2:00 p.m. Midday Snack – 2 cups Juice

Dinner (5:30- 6:30) – Make a mixed salad and add 1 cup serving of protein. Try chicken, lean beef or fish, and saute fresh vegetables with 2 teaspoons olive oil. I will be sharing lots of healthy and yummy recipes and bringing back a few from previous years that I loved. I will have a couple of guests posting recipes as well.

I also love soup as a dinner option, and I will be posting yummy, healthy recipes along the way along with some of my favorite juice recipes.

I like having some protein for breakfast and for dinner as well. I have found this is a pleasant way to pass the 21 days without starving. This is a 21 day regime that I do, but please be advised that you should be in good health to try this juice semi-fast. I continue to do my exercise regimen, and you should be working out as well. You will be amazed at the energy level you have! I will say that the first week is hard, but the second week is much easier, so hang in there, and by week 3 it’s enjoyable!

Basic Juice Recipe
Kale and Apple Ginger Juice

You will need:

– 1 cup of kale
– 1 apple with the peel
– 1 inch piece of ginger
– 1/4 cup water + 1/4 cup ice


Place all the ingriedients into your NutriBullet or juicer. Process for 30 seconds and enjoy!

To grow your own kale, you can just pop some kale plants into a few pots. I have a garden, and kale has a substantial presence since it’s one of my favorite vegetables.

Let me know how it goes, and comment with any questions you might have about the recipes. I would love to hear what you do for your January Juicing.

Happy juicing; I look forward to hearing from you!

Image from Williams Sonoma

Photo: Con Poulos

Styling : Alison Attenborough

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roasted cauliflower soup

creamy-cauliflower-soup-sans-cream During my juice cleanse I decided I needed to make some roasted cauliflower soup for dinner one night. I found some beautiful heads of cauliflower at the market so I thought tonight’s the night! I posted about it on instagram and some of you wanted the recipe so, here it is.

Roasted Cauliflower Soup
Serves 8
You will need:

– 2 heads of cauliflower broken into pieces
– 1/4 cup olive oil for tossing the cauliflower
– 1 teaspoon salt
– 1/4 cup olive oil for the shallot
– 1 medium size shallot chopped
– 3 stalks of celery diced fine
– 3 cloves garlic minced
– 8 cups chicken or vegetable stock
– 1/4 cup skim milk optional*
– 8 tablespoons truffle oil optional*


Preheat the oven to 400 degrees F. Toss cauliflower with oil and salt and place into the oven for 45 minutes until nicely browned. 4b648ddce8ca008c1b439e9fada07567 While the cauliflower is roasting chop shallots and celery, mince garlic. Place shallots, celery and garlic and 1/4 cup oil in a heavy stock pot on medium heat saute until transparent. Add roasted cauliflower to the garlic, shallot celery mixture, add stock (and milk* if you like) and warm for 10 minutes. With a handheld blender or in a food processor place the soup in the processor, or hand blend in the stockpot  blend until smooth. Place on heat for 1/2 hour and serve warm with 1 tablespoon truffle oil per serving.

*This is a no cream recipe although you can add a little skim milk if you want the soup to look lighter and creamier.


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Vegetable soup with Charmoula Recipe

b1cc0a339014dbd6fedabc665e61c5f6 I love to make soup, especially during a juice cleanse because it’s a comforting meal. This vegetable soup is very hearty. The white beans and faro make it completely satisfying while the charmoula takes it over the edge in flavor. I put charmoula* on everything. It’s divine. This recipe was taken from my cookbook, Picture Perfect Parties. I know when people think of parties they tend to think of really decadent food but there are actually many healthy recipes in my book. I love entertaining with really good food and leaving my guests feeling nourished. You may have also seen this recipe featured in Better Homes and Gardens Sept 2013 issue! This is easy to make, delicious, and will satisfy your appetite while maintaining a clean diet while your juicing. It’s the perfect tummy warmer.

White Bean Vegetable Faro Soup with Herby Charmoula**
Serves 8

You will need:

– 2 garlic cloves minced
– 1/2 medium onion
– 1 cup diced carrot
– 1/2 cup diced celery
– 1/4 cup olive oil
– 1 cup diced zucchini
– 1 cup diced sweet potato
– 1/2 cup red peppers *optional
– 2 cups chopped kale
– 8 cups vegetable stock + water as needed
– 1 can white beans or 1 cup soaked overnight, then rinsed
– 1 cup farro
– 2 tablespoons chopped rosemary
– 2 tablespoons chopped parsley
– salt and pepper


In a large stock pot saute garlic, onion, carrots and celery in olive oil, over medium heat until tender.
Add the vegetables and saute for 2 minutes. Next add stock, beans and water if needed, salt and pepper and chopped herbs. Simmer for 3 hours and add faro for the last 30 minutes.


You will need:

– 1 cup fresh Italian parsley
– 1 cup fresh cilantro
– 2 inch piece of ginger
– 3 cloves of garlic
– Juice of 1 lemon
– 1 cup of oil
– salt and pepper
– 2 teaspoons coriander seeds


In the bowl of a food processor fitted with a steel blade, add all ingredients and pulse until it forms a loose smooth sauce, about 1 minute.


*Charmoula is a great herby, spicy sauce that I use with meat and fish. This is one of my go to recipes.
**Best made a day ahead, along with the Charmoula, and stored covered in the refrigerator over night.

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