vegetable juice - vegetarian recipes

Try it! You will enjoy it!

Vegan Gingerbread Pear Bundt Cake

Atta ladoo recipe | atta besasn ladoo | wheat laddu recipe

Masala paniyaram recipe | masala appe | instant masala kuzhi paniyaram

Gobi Pakoras (Crispy Cauliflower Fritters)










vegetable juice vegetarian recipes

Great Reasons to Juice & Blend

May 11 2016 VegKitchen 

Great Reasons to Juice & Blend Juices and smoothies are a fantastic way of boosting the intake of nutrients into your diet. I like to think of them as nutrient vehicles. This excerpt is from 

Liven Up Your “Good Karma Diet” -- Explore Raw Foods

May 20 2015 VegKitchen 

When my daughter, Adair, was a tween and teen, we devoted two weeks every summer to eating only raw food: fruits, salads, crudités, and sprouts; dressings, dips, pâtés, and cheeses made from nuts and seeds; vegetable juices and creamy smoothies. When a friend asked her why we did it, she said, Because everyone deserves to be gorgeous at least two weeks a year. She was talking about the clear eyes, luminous skin, and well-known glow that come from eating fresh, raw foods.  But wait a minute: everyone deserves to be gorgeous all year long, every day and every decade. This is what happens with The Good Karma Diet -- dining is upgraded with lots of color (much of it green) and fresh foods that have never seen a processing plant or a cooking pot. Impressive results show up quickly: weight loss, plenty of steady energy, a rested look so people ask if youve been on vacation. Youre eating foods that grew. Foods that are, for the most part, in season, so they nourish you right now. Foods with vivid colors that dont start with FDC#. The phytochemicals and overall nutrient density of greens, berries, fresh juices, and other unheated plant foods can take you light years beyond a typical, mostly cooked diet that includes lots of packaged and convenience foods, even when youre eating vegan or close to it. (People whove tried that and didnt like it can try this and see what happens.) The color and liveliness of raw food has long appealed to me. I recall an incident, only a couple of years into being vegan. I was in my kitchen making dinner and some prep-ahead dishes for later in the week. They represented the monochromatic fare nearly everyone with an interest in natural foods was eating back then: brown rice and brown bread, lentil soup and onion soup, walnut loaf and wheat germ cutlets. My husband called and asked what I was doing. I replied, Killing food - uh, I mean, cooking food. With a slip deserving of Dr. Freud, Id stated where my heart was in terms of bodily sustenance, although I didnt know what to do with this information. I was aware even then that there were people who ate mostly raw, but they were the ascetics of the vegetarian world. They ate fruit for breakfast and that was all. Undressed salad and nuts for lunch. More salad - lots of sprouts! - and maybe a baked potato for dinner. If they were going all out, theyd put some avocado on the potato. I dont know about you, but when I think of the culinary good life, that isnt it. It would be years later, when clever raw chefs began to create actual cuisine from uncooked fruits, vegetables, nuts and seeds, that I seriously looked at raw as something that might be for me. I soon realized that for many people, myself included, an all-raw diet, even a delicious one, can be too restrictive. And other than for a short cleanse, the whole thing can seem bizarre, with the wheat grass and Himalayan berries and recipes that begin: Break a young Thai coconut with your machete. Besides, from November to May, raw is just plain cold. As a result, lots of folks dabble in it, but most of them give it up. Im here to rescue the dabblers and suggest that you eat a veritable cornucopia of uncooked vegetables and fruits, especially in warm weather, and the very best cooked foods, too. Its about color and comfort, about living foods and living life. The sweet spot for wellbeing comes from finding the ideal balance of bright, brilliant foods just as they come from the orchard and garden, while allowing for cooked foods, as well, with their variety, leeway in social situations, warmth in the winter, and some comforting nutrient insurance. Beans and whole grains are rich in certain minerals, amino acids, and B vitamins that can be tricky to get with all raw food; and a few phytonutrients - the lycopene in tomatoes, for instance — are actually more accessible when you eat the food cooked. Grounding cooked dishes provide staying power and needed calories that fruits and vegetables dont always have, and that you dont want to get from an excess of high-fat foods - nuts, seeds, avocado - even though these are highly beneficial in moderation. An appreciation of raw foods, but without taking any vows or signing any pledges, qualifies as person as a raw enthusiast. Thats the category into which I put myself and to which I extend you a cordial invitation. Its easy to be enthusiastic about raw foods because eating them gives you a huge vitality boost. And once you recover from the palate perversion most of us developed from eating greasy foods and too-sweet sweets, the flavor burst from a perfect peach or a savory salad can be borderline orgasmic. Excerpted from The Good Karma Diet: Eat Gently, Feel Amazing, Age in Slow Motion by Victoria Moran, with the permission of Tarcher/­­Penguin, a division of Penguin Random House. Copyright (C) 2015.

Ginger Power Detox Juice

January 15 2015 Happy Cow veggie blog 

Ive noticed that whenever I drink fresh, organic vegetable juice my energy levels go through the ceiling. I feel energised and vibrant; so much so, that Ive incorporated vegetable juicing […]

3 x Breakfast Oatmeals & Copenhagen

July 9 2014 Green Kitchen Stories 

3 x Breakfast Oatmeals & Copenhagen Even though we have posted countless porridge recipes on this blog - baked, soaked and cooked - we recently realized that we never have posted one of our standard breakfast oatmeals. Oatmeal is one of the most common breakfasts for us on early weekday mornings. It’s quick to make and you only need one ingredient for the most basic recipe. But it can also be prepared in endless varieties depending on season and preference. You can cook oats with water, fruit- or vegetable juice or any kind of milk. And you can either stick to just rolled oats or mix them with quinoa flakes, rye flakes, chia seeds, linseeds or any other kind of seed. We have shared three different set-ups here. One with oat and rye flakes cooked on carrot juice, one standard oatmeal cooked with coconut milk and the last one has egg added to the oatmeal for a protein boost. We have also used different toppings on them. Berries, dried fruit, seeds, nibs, compotes, nut butters and even vegetables are often added to our oatmeals. Remember that the actual oatmeal is only 45 percent of the experience. The most important part are the toppings. So don’t be shy, build mountains of different toppings. We’d love to see your oatmeal creations on Instagram. Hashtag it  #gksbreakfast so we wont miss out on anything. To be on the safe side you could also tag either David:  @gkstories or Luise:  @luisegreenkitchenstories.  Were looking forward to see what you come up with! We were inspired to do this post about oatmeals after our recent visit to the Copenhagen porridge restaurant Gr?d. They serve both sweet and savory porridges and going there feels just like coming home, as they share our love for these warm grainy bowls. The carrot oatmeal further down is similar to something we had there. We have also put together a list of our other favorite places in Copenhagen, in case some of you plan a visit during the summer. Copenhagen Eating Guide The A la Menthe - Morroccan cafe with amazing vegetarian lunch or dinner platters and of course fresh mint tea. R?dhusstraede 5 (near Str?get) 1466 Copenhagen K Bang & Jensen - Cool cafe with traditional danish food with a trendy twist. Istedgade 130, 1350 Vesterbro Höst - Beautiful restaurant with a modern nordic cooking style - N?rre Farimagsgade 41, 1364 Copenhagen K 42 Raw - Our favorite Raw food cafe in Copenhagen with great food, breakfast, desserts, smoothies and juices. Pilestraede 32, 1112 Copenhagen K Simple Raw - Cute little Raw food cafe with delicious food. Try their brunch or lentil burger. Oehlenschlaegergade 12, 1663 Vesterbro Morgenstedet - Organic cafe at Christiania, great homemade food! Christania, 1440 Copenhagen K Parterre - Cute little cafe with danish and french pastries, lunches and cakes, beautiful location by the water. Ovengaden Oven Vandet 90, 1415 Christianshavn Gr?d - A cafe that only serves porridges, sweet and savory. Very delicious and top quality. Jaegerborgsgade 50, 2200 N?rrebro or Torvehallerne, Linnésgade 17, 1362 Copenhagen K Atelier September - Old antique store turned into a cafe. The food is simple tasty danish/­­french food. Freshly squeezed juices and good coffee. Gothersgade 30, 1123 Copenhagen K Rist Kaffebar - A coffee shop with a great atmosphere and nice food. Vaernedamsvej 4b, 1619 Vesterbro Café Granola - Charming cafe in the most charming street in Vesterbro. Try their brunch. Vaernedamsvej 5, 1619 Vesterbro Isvaerket - Organic ice cream bar. Stefansgade 15, 2200 N?rrebro Laundromat - A cafe where you can also bring your dirty laundry. They also have a large play corner for kids. Elmegade 15, N?rrebro or ?rhusgade 38, ?sterbro or Gammel Kongevej 96, Frederiksberg C Anne’s Gademad – Homemade take away dinner. Vegetarian option every day. Enghavevej 3, Vesterbro L?L? – Vietnamese restaurant with great vietnamese food with a modern twist. Vesterbrogade 40, 1620 Vesterbro   Oatmeal – 3 ways Protein Boosted Oatmeal Serves 2 1 cup rolled oats (certified gluten-free if you prefer) 2,5 cups water 2 eggs 1/­­2 tsp ground vanilla 1 pinch sea salt Topping: avocado, sliced raspberries, fresh or thawed frozen hemp seeds chia seeds quark yogurt Place oats, water, eggs, vanilla and salt in a small saucepan and bring to a simmer on medium to low heat. Stir to combine. Let simmer until the water is just absorbed and the porridge has thickened, about 3-4 minutes. Serve in bowls with with plant milk and toppings. Carrot & Rye Oatmeal Serves 2 1/­­2 cup old-fashioned rolled oats 1/­­2 cup old-fashioned rolled rye 1,5 cup carrot juice 1 cup water 1 pinch sea salt Topping: raisins flax seeds unsweetened apple sauce with grated fresh ginger (cook chopped apples, a little water and grated ginger until tender) cacao nibs Place oats, rye, carrot juice, water and salt in a small saucepan and bring to a simmer on medium to low heat. Stir until the water is just absorbed and the porridge has thickened, about 3-4 minutes. Serve in bowls with with plant milk and toppings. Sweet Coconut Oatmeal Serves 2 1 cup rolled oats (certified gluten-free if you prefer) 1,5 cup coconut milk 1 cup water 1 pinch sea salt Topping: almond & cacao nut butter (mix nut bitter and cacao powder) toasted desicated coconut toasted pumpkin seeds and sunflower seeds strawberries, fresh or thawed frozen raw hazelnuts, chopped goji berries Place oats, coconut milk, water and salt in a small saucepan and bring to a simmer on medium to low heat. Stir until the water is just absorbed and the porridge has thickened, about 3-4 minutes. Serve in bowls with with plant milk and toppings. Tip: For grain free options use rolled flakes of whole buckwheat, millet or quinoa.


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