This dried fruit juice recipe was the result of a meeting with Amparo from @unionrexi at this year’s Biofach 2025 fair. Her booth offered a feast of shapes and colors of the many varieties of dehydrated fruit. Our first reaction was to taste these fruit slices directly. We hydrated it in our mouth, chewed slowly to enjoy the full range of flavors concentrated in these dried fruit pieces. The next step was to try experimenting with them to make a natural juice.

Dried fruit juice recipe

The juice can be made with any type of dried fruit. The recipe below is just one example that we hope will inspire many other recipes. Using dried fruit is a great way to enjoy fruit at any time during the year. Once the fruit is dehydrated, it lasts longer and this gives us a lot of possibilities. They can be added as an ingredient in herbal teas, yoghurts, muesli or even used to make fruit juices and smoothies.

For today’s recipe we chose the 2 varieties of pitaya as the main ingredients of the juice. We added some flavour nuances with other fruits that you have listed in the ingredients. The result is a purple coloured juice, delicious, full of nutrients and antioxidants.antioxidantes.

Ingredients:

• 500ml natural water
• 20g dehydrated pink pitaya from Gandía
• 20g dehydrated yellow pitaya
• 30g dehydrated banana
• 40g dried cranberries
• 2 dried apricot kernels
• 1 small piece of ginger root (optional)

Preparation

Preparation Time: 12 minutes

1. Soak all the fruit for 5-10 minutes in the Vegan Milker emulsifying filter.
2. Blend everything with the hand blender for 1 minute.
3. Lift the filter and continue blending with the hand blender to filter out the pulp.
4. Finish the process with the mortar.
5. You will get a delicious juice and a pulp that is like a jam, ideal for mixing with yoghurt or with a salad vinaigrette.

Thank you Amparo for your contribution to this experiment. We enjoyed learning about the world of dried fruits and their culinary potential.

Other juice recipes with Vegan Milker that may interest you:

La entrada Dried fruit juice se publicó primero en Vegan Milker.

Orange and chocolate smoothie recipe

Needless to say that all the ingredients used are organic. The oranges are from our friends Ruth and Aitana from Cullera (Spain), farmers of a small family business dedicated to the organic growing of citrus fruits www.naranjasdecullera.com. The chocolate used is from Adrián, another small producer of organic nougat from Alicante (Spain) www.nutxes.com.

With these ingredients, you can imagine the result, a delicacy of exquisite taste and full of nutrients smoothie.

Ingredients:

• 500 ml of natural water
• 2 whole organic oranges (with the peel)
• 4 macadamia nuts with cocoa*
• 30g 70% dark chocolate
• * This ingredient could be more difficult to obtain so can be replaced by 25g of roasted cashew nuts and increasing the quantity of chocolate by 10g.

Preparation:

Preparation time: 5 minutes.

• Clean the fruit well and cut it into four pieces.
• Put water in the container and adjust the Vegan Milker emulsifying filter.
• Place the ingredients inside the filter and beat with the hand blender.
• Lift the strainer over the chocolate orange shake and continue beating with the blender to filter the pulp quickly and easily.
• Finish the process by thinking the pulp with the mortar.
• Store the smoothie in the fridge. It will last 3 days. The rest will help to intensify the special orange nuances.
• The pulp can be used in any pastry recipe or mixed with yogurt.

Alternatives and tips

If you already have a Vegan Milker at home, we encourage you to try whole fruit juices, that is, not to discard the peel. Taking advantage of the nutrients and antioxidants that are concentrated in the peels is one way to optimize your food. Lemon juice, orange juice or any other fruit juice with using their edible peel changes radically. The juice is more concentrated and the flavor has new nuances. There is a lot of new things to discover.

Other smoothie recipes that may interest you:

La entrada Orange and chocolate smoothie se publicó primero en Vegan Milker.

Apple, celery and carrot juice’s properties

This juice is a great diuretic, helps fight constipation and stomach poisoning. It’s rich in phosphorus, iron and vitamin C, so it collaborates positively in overcoming anemia and depression processes by strengthening the immune system.

Thanks to the great depurative power of the apple, the juice has a considerable detox effect. In addition to purifying the blood, the carrot with its antioxidant properties and large amount of vitamin A and carotenes, helps to improve eyesight, teeth and skin. It regulates the intestine and enriches the blood. Finally, celery is full of vitamin C and fiber, which improves intestinal transit.

With these three basic ingredients, the classic hand blender and the Vegan Milker we will prepare a quick and easy depurative juice. Here we go!

Apple Celery and Carrot Detox Juice Recipe

The combination of carrot and celery makes this juice a pleasantly sweet-tasting drink. For those who prefer more acidic flavors, you can add a half lemon juice or a ginger tablespoon or ginger root cube into the ingredients.

Ingredients

• 1 apple with peel – 150g
• 2 large carrots – 150g
• 2 celery stalks – 100g
• ½ liter of water
• OPTIONAL: juice of ½ lemon or a cube of ginger root (or 1 tablespoon).

Preparation

Preparation time: 5 minutes

1. Thoroughly clean the fruit and vegetables with peel. Remove the pips from the apple and chop them.
2. Put ½ liter of water in the Vegan Milker container and insert the filter.
3. Then add the ingredients one at a time into the filter and blend for 15 seconds each time a new ingredient is added in this order: apple, carrot and finally celery.
4. Lift the filter over the juice and press with the mortar.
5. To consume at the moment or during the same day to better take advantage of the nutrients. Store in the fridge.

How to use the pulp

You already know that at Vegan Milker we like to use everything.

In this recipe in particular, the fibrous part of the celery makes it difficult to reuse, so if we want to reutilize the pulp, it is convenient to separate the celery.

To do this, once the apple and carrot have been mashed, the pulp is removed and the empty filter is put back into the container to finish the process by blending the celery.

In this way, we have a sweet and pleasant pulp to do with it whatever we like; add it to a soup, to a puree or make an original vinaigrette for salads. We share with you a sample recipe.

Recipe for vinaigrette with apple and carrot pulp

Add 1 tablespoon of pulp, 1 tablespoon of lemon, ½ tablespoon of mustard, 2 tablespoons of soy sauce and 3 tablespoons of olive oil. Mix all the ingredients. The result is a tasty and thick sauce that matches perfectly in any autumn salad.

The salad in the photo has winter greens: escarole, lettuce, beet greens, dandelion, arugula and chickweed, a few orange slices and some black olives. Adding our recycling vinaigrette and a topping of assorted seeds or some walnuts will make it a delicious and super nutritious dish. Cheers!

More juice recipes with Vegan Milker

La entrada Apple Celery and Carrot Detox Juice se publicó primero en Vegan Milker.

Lemon and ginger lemonade recipe

It’s a strong drink that combine well acidic flavours to generate a refreshing effect.

Ingredients for 4 persons:

800 ml natural water
2 large peeled lemons (250g)
50 g ginger root
2 tablespoons organic brown sugar
Mint for garnish

Preparation:

Preparation time: 5 minutes.

1. Peel the lemons and check for seeds. Lemon seeds have an unpleasant taste and can spoil the drink.
2. Wash and chop the ginger root.
3. Fill the container with water and fit the Vegan Milker filter inside.
4. Put the lemon, ginger and sugar into the filter and blend for 1 minute with the hand blender.
5. Lift the filter over the drink and press the pulp with the mortar.
6. Let it rest for 5 minutes and serve with ice and a spearmint leaf.

Improve your immune system with winter lemonade

In winter you can make also the same lemonade, but with hot water at 60ºC. It’s highly recommended to add a teaspoon of turmeric and half a teaspoon of black pepper among the ingredients. Some people also avoid sugar and substitute it with ½ clove of garlic.

The sum of all the ingredients used for this hot lemonade will have a preventive effect against winter typical constipation. It is a natural elixir that helps to strengthen the immune system.

The result will be a very concentrated and medicinal drink to be taken in small daily doses of 50ml (one shot glass).

Leftover lemonade can even be frozen as ice cubes for later consumption throughout the winter.
Cheers!

For more juice recipes go through:

• How to make fruit juice with Vegan Milker
• Summer seasonal juices
• Winter seasonal juices

La entrada Ginger Lemonade se publicó primero en Vegan Milker.

The punch is one of the most famous Christmas recipe. It is a warm and very aromatic drink that is drunk during the winter holidays all over Europe. It’s an easy and versatile recipe; there are thousands of versions of this famous winter punch.

The best known and most traditional Christmas punch recipe is the one made with wine and spices. It’s known as Vino dulce in Spain, Glögg in Sweden, Gløgg in Denmark and Norway, Glögi in Finland, and Glühwein in Germany, among others.

However, the recipe we propose here is an alternative vegan version and alcohol-free punch. It’s the perfect option to any Christmas gathering as it is drunk hot. The punch will delight us, without a doubt, with its exquisite sweet spicy flavor.

In this vegan punch recipe we use fruit juice instead of wine. A sweet and juicy seasonal fruit, such as grape or pear, are perfect for this. In this way, we create a much healthier version suitable for sharing with children and adults, whether they are vegan or not.

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients:

– 600 g of grapes

– 600 ml of water

– 10 slices of fresh ginger

– 10 cloves

– 2 teaspoons of crushed cardamom

– 4 teaspoons cinnamon or 2 cinnamon sticks

– 4 teaspoons pink pepper

– 3 star anise

– Grated peel of 1 orange (organic to avoid pesticides that concentrate in the peel).

Preparation of the fruit punch:

1. Put 600 ml of water with all the spices in a saucepan and bring to the boil. When it starts boiling, lower the heat to the minimum and cook the mixture for 20 minutes.
2. Remove the saucepan from the heat and let it cool for 5 minutes until it drops to 60ºC.
3. In the meantime, wash the grape and remove the twigs from the bunch.
4. Strain the spice mixture with the Vegan Milker. Pour the mixture into the strainer and press it with the mortar to squeeze it well. The 600 ml of water will have been reduced to 500 ml of spicy concentrated infusion.
5. Remove the filter and discard the vegetable spice mixture inside.
6. Return the filter to the container where there is 500 ml of warm spicy infusion and add the grapes up to the top of the mesh. Blend the fruit with the hand blender, on gentle setting for 1 minute.
7. When the grapes have been crushed, remove the hand blender and add the rest of the fruit into the filter. Put the hand blender back into the filter and blend again. This time 30 seconds will be enough.
8. Release the filter and stir the pulp carefully with a wooden spoon to better filter the juice.
9. When the pulp is almost completely strained, press it with the mortar to finish straining the pulp and obtain the last drops of punch.
10. Transfer the punch to a punch bowl in which the heat is maintained and serve it lukewarm. It’s possible to enjoy the puch with some cookies, chestnuts or any other appetizer that we fancy at the moment.

You can also reserve the punch in the fridge and drink it the next day. Heat the punch in a casserole over very low heat. When it is lukewarm, transfer to the punch bowl and stir before serving. Pieces of fruit can be added to taste.

Alternatives

As already mentioned, any other seasonal fruit can be used to make the punch. Could be made with one fruit or a mixture of two. The best results, for me, are obtained with grape and pear conference, but for those who like to risk with more acidic or bitter flavors, you can also make it with orange or grapefruit base.

We hope you like it. Happy Holiday!

La entrada Vegan alcohol-free Christmas punch se publicó primero en Vegan Milker.

Vegan smoothies are a great healthy and energised way to start the day. These energy shakes are very easy to prepare, as they are basically made by blending some fruit with a little plant-based milk, which takes less than 5 minutes of your time.

The vegan energy smoothie ideas and recipes we share in this article are open-ended proposals that can be easily adjusted to the seasonal and local fruit, and to the plant-based milk, you have on hand at any given moment.

In fact, we have added a table of energy foods suitable for making vegan smoothies, so that you can play with the different possible combinations based on your tastes.

Healthy properties of energy shake

Energy shakes are an exceptional alternative to ultra-processed food and help to increase fruit and nut consumption in the diet in a fun and easy way.

The combination of plant-based ingredients found in vegan energy shakes provides interesting nutrients such as dietary fibre, carbohydrates, fats, vitamins, minerals and protein.

Among the energy foods suitable for making smoothies, the following stand out:

• Nuts: thanks to their high fibre content, they provide long-lasting energy. Almonds, pistachios and cashew nuts (peanuts, cashews or cashew nuts) stand out for their energy-giving properties.
• Fresh fruit: in addition to antioxidant vitamins and fibre, fruit contains sugars that provide immediate energy. Avocado, banana, grape, fig, mango and custard apple stand out as energy sources.
• Dried fruit: Contains less water than fresh fruit and a higher concentration of nutrients. The high carbohydrate content makes them high-calorie foods to be consumed in moderation.
• Wholegrain cereals: These are the foods that offer the most immediate energy due to their high content of simple carbohydrates. They can be consumed daily.
• Dark chocolate: Provides a lot of energy, but it should be consumed in moderation as it can cause over-excitement due to its stimulant and euphoric effects.
• Dates: Dates that have been dried in the sun and not by artificial drying processes have a high energy value thanks to the amount of carbohydrates they contain.

When is the best time to drink a vegan smoothie?

The best time to drink a vegan smoothie can be at any time, but it is advisable to drink energy shakes before doing an important physical or mental activity; going to school, playing sports, or doing any work that requires considerable energy consumption.

Easy vegan energy smoothie recipes:

We love trying different combinations of foods to make our morning smoothie. We share with you three recipes that we really like.

However, there are many possibilities, as you can always substitute the type of plant milk or vary the fruit, or even add spices such as cinnamon, ginger, or any other food that we like to include in our favourite smoothie. The goal is to make a ‘wowwww’ of pleasure when we drink it!

1- Strawberry-banana smoothie with rice milk:

200 ml rice milk (or other plant milk), 6 strawberries and 1/2 banana.

2- Mango milkshake with cashew milk:

200 ml cashew milk (or other plant milk), 1/2 ripe mango.

3- Oat milkshake with dark chocolate and dates:

200 ml oat milk (or other plant milk), 1 oz dark chocolate (10 mg), 2 pitted dates.

How to prepare the energy shakes:

1. Prepare the plant milk that we are going to use as the base for the shake. You can find the recipe for the energy plant milk linked in the headings: Almond milk, rice milk, cashew milk, oat milk, pistachio milk and hemp milk.
2. Place all the ingredients in a glass or jug and blend them directly with a hand blender. The result will be a smoothie with a lot of body and, in the case of some fruits, with bits of seeds.
3. If you want a liquid smoothie that does not contain any fruit seeds, you can blend the fruit using the Vegan Milker filter. Please note that the filter can be used to grind all fruits except banana and avocado, which can clog the filter due to their consistency.
4. The smoothie should be drunk immediately after preparation in order to make the best use of the vitamins in the fruit. If you reserve it for later, keep it in an airtight jar in the fridge.

Which one are you going to start energising your back to school?

La entrada Vegan Energy Shakes for the ‘Back to School’ se publicó primero en Vegan Milker.

Vegan Milker is a multifunctional tool which has many purposes, due to its apparent simplicity.

While we might have designed Vegan Milker as a tool to prepare plant milks in a quick and easy way, we’ve discovered how practical it is when it comes to preparing all kinds of healthy drinks. In this post, we’ll explain how to make top quality fruit juices with Vegan Milker’s filtre, saving on costs and energy.

Basic fruit juice recipe

General rule of thumb in order to make a good fruit juice with Vegan Milker is to use at least a really high-water content fruit, which from now on, we’ll refer as “base fruit”. Thanks to this “base fruit” we’ll get enough liquid to integrate a second, less juicy fruit afterwards. The juicing process goes on for a total of three minutes, and it doesn’t produce an excessive amount of pulp. However, as you know, we hate wasting food so we’ve sure come up with a few ways to make the most of this pulp.

Basic ingredients:

• Base fruit: any kind of melon, oranges, grapes, pears or any other high-water content fruit.
• Secondary fruits: strawberries, mango, pineapple, peaches, kiwifruits, apples, plums, figs, etc…  Do not use bananas or avocados in the secondary group, as their texture (and high fat content in the case of avocado) make the filtering step harder than usual. If you’d like to add them to your juice, do it at the end, after having removed the filtering attachment.

Instructions to make the fruit juice:

1. Wash fruit with you don’t intend to peel with water and a squeeze of vinegar.
2. Fill the filtre with the high-water content fruit until the point where it reaches the line on top, and blend with a hand blender until it’s completely liquid. This way, we’ll get the base juice, which we can add the remaining ingredients to.
3. Add the secondary fruits and blend for an extra minute.
4. Release the filtering attachment and, before pressing the pulp with the mortar, keep blending (this is done to facilitate the press, you can watch this trick in action on our video “Express filtering”).
5. Lastly, press the pulp with the mortar to release the last droplets of juice.
6. Juice will keep well in a glass jar in the fridge for up to 2-3 days, but it’s best to consume inmediately, so we can make the most of all the vitamins.
7. Thanks to the emulsion which Vegan Milker makes, the remaining amount of pulp is minimum. The juice texture, however, tends to be rather thick, like a cross between a pressed juice and a smoothie.

You can find a section with ideas on how to use up the leftover pulps at the bottom of this post.

Sugar free fruit juice?

It is not necessary to add any sugar to our homemade juices, but you can use higher fructose fruits (such as melon, grapes or peaches) to make it naturally sweeter, which is more nutritious.

On the other hand, if you’re a fan of more bitter flavours, you can add a squeeze of lemon or lime to get an equally delicious, but less sweet drink.

Here are some recipes to make the most of every part of the fruit.

Recipe 1: melon strawberry juice.

This is a sweet juice with antioxidant and diuretic properties.

Ingredients for 250ml:

• 2 slices of really ripe melon (set seeds aside)
• 8 ripe strawberries.

Instructions:

1. Wash strawberries with water and a drizzle of vinegar. There’s no need to cut them into smaller pieces, as they’re easy enough to blend.
2. Put the seedless and skinless melon in the filtering attachment and blend for a minute.
3. Add the strawberries and blend to mix throughoutly.
4. Release the filter attachment and keep blending the pulp as shown in our video “express filtering” to aid the filtering process.
5. Press the pulp with the mortar, leaning the filter diagonally so it’s easier to squeeze and set pulp aside to prepare other recipes (see last section of the post for recipes).
6. Do not throw the melon seeds away, you can use them to prepare a different juice with your vegan milker, which then can be added to the juice to boost its nutritional benefits.

Recipe 2: tropical watermelon, pineapple mango juice.

This juice is delicious, and will provide you with lots of fibre and minerals such as magnesium and phosphorus, as well as vitamins A, B-group and C.

Ingredients to make 250 ml:

• 2 slices of ripe watermelon, with seeds
• 1 slice of pineapple, including fibrous core
• Half a mango

Instructions:

1. Peel and cut all fruit.
2. Put the watermelon (base fruit in this case) in the filtering attachment and blend for a minute.
3. Add pineapple and mango and blend again until fully mixed.
4. Release the filter attachment and keep blending the pulp as shown in our video “express filtering” to aid the filtering process.
5. Press the pulp with the mortar, leaning the filter diagonally so it’s easier to squeeze and set pulp aside to prepare other recipes (see last section of the post for recipes).

Recipe 3. Mango orange juice

Delicious vibrant juice with plenty of antioxidant properties, as well as lots of fibre and vitamins B, C and E.

Ingredients:

• 2 oranges
• Half a mango

Instructions:

1. Peel the orange, putting special attention to remove all the white bits and seeds, which could make the juice bitter.
2. Peel and cut the mango
3. Put the orange (base fruit) inside the filtre and blend for a minute.
4. Add the mango and blend until fully mixed.
5. Release the filter attachment and keep blending the pulp as shown in our video “express filtering” to aid the filtering process.
6. Press the pulp with the mortar, leaning the filter diagonally so it’s easier to squeeze and set pulp aside to prepare other recipes (see last section of the post for recipes).

What do we make with the remaining pulps?

Even if the leftover pulp is minimal, it’s not nice to throw them away. They’re really nutritious and can be added to many recipes to boost their nutritional content, for example yogurt, muesli or even as a topping for cheesecake. You can also try one of our favourite recipes which is to mix it with flour to make taco shells (see recipe for beetroot orange tacos)

Refreshing recipes:

Fruit juice is a really versatile item which can be used in many different ways.

•  POPSICLES: You can freeze it to make popsicles, which kids (and adults alike!) will love.
•  COCKTAILS: You can add some prosecco or any other wine/spirit to make a delicious cocktail (50:50 mixture)
•  SMOOTHIES: You can make a smoothie by adding plant milk or yogurt.
•  PROBIOTIC DRINK: You can make a delicious probiotic drink by using 50:50 juice and enzymatic water.

Need more ideas to use your Vegan Milker in an unconventional way?

Check out the following links:

• How to make detox juices.
• How to make vegan yogurt.

La entrada How to make fruit juice with your Vegan Milker se publicó primero en Vegan Milker.

What’s not to love about beetroot? Its vibrant red colour, its earthy taste and multiple medicinal properties make beets one fantastic vegetable to add to your diet. It’s so cheap too!

That beautiful red colour is formed by natural pigments such as bethanin and flavonoids, which help prevent and fight the proliferation of cancerous cells. And let’s not forget all those antioxidants and nutrients present in beets: they’re so helpful when it comes to prevent heart disease, control cholesterol levels in blood, detox the liver, etc… Beetroots also contain methionine, an essential amino acid which aids in hair, nail and skin health. Plus, they’re also a great food to have when iron levels are low, which is interesting for those who are anaemic or at risk. Last but not least, the amount of silicon helps maintain all bones, arteries and skin in top health.

This is a recipe from the mejorconsalud website , which we adapted to our taste. Now that both beets and strawberries are in season, it’s time to give this beautiful juice a go!

Ingredients

• 1 medium beetroot
• 2 oranges
• 4 ripe strawberries

Instructions

1.Place the following items in ChufaMix’s mesh: first add the peeled, cubed beetroot and then both oranges, peeled and chopped into smaller pieces.
2.Place the filtering mesh inside the glass and kindly blend until fruit is pureed.
3.Remove the mesh and press the pulp with the help of the morter. The pulp is on the more fibrous side, so this will take about a minute until all the juice has been squeezed.
4.Now we have a great orange beet juice ready.
5.Without using the filtering mesh, it’s time to add the strawberries and blend again.
6.Your juice it’s ready! Enjoy

Tips and tricks

• It’s important to wash both mesh and morter right after blending to avoid permanent staining.
• If you’d prefer a smoother, lump-free juice, add the strawberries in the mesh, with the beets and orange.

What to do with the pulp?

This is such a versatile pulp, which not only is beautiful, thanks to its vibrant red colour, but also a really healthy addition to a lot of different recipes. Here are some of our favourite ideas!

1-Orange beet tacos (makes 4 tortillas):

• 100 grams pulp
• 70 grams strong flour
• 1 teaspoon cumin sedes

Mix cumin seeds with the pulp. Then, make a mountain out of the flour, dig a hole in the center and place the pulp mixture in it. Knead thoroughly until all the ingredients are fully mixed. This is a tacky, sticky mixture by nature, but you can add some more flour should you have any difficulty while kneading. The dough will be ready when it stops sticking to your hands. Let it rest at room temperature for 4 hours. Now, divide the dough into 4 pieces and use a rolling pin to flatten them as thinly as you can. Cook in a pan with no oil, flipping them when they’re ready so both sides cook well.

You can use the tortillas warm or you can cut them into pieces to make tortilla chips and use them to dip into hummus, guacamole or veggie patés.

2-Orange beetroot paté:

• 100 grams pulp
• Juice from ¼ lemon
• 1 teaspoon cumin seeds
• 1 heaped tablespoon of tahini

Add a bit of lemon juice (no more than ¼ of a lemon) and cumin to the pulp and stir to combine. In order to add more nutrients such as calcium, proteins and plenty of minerals, and also make a creamier spread, add some tahini (other seed butters will work well too, such as sunflower seed spreads). You can serve this paté with some seeds and herbs on top (think: poppy seeds, oregano, sesame seeds, etc…). This is such a quick, easy recipe that you can easily customize by adding more tahini, herbs, etc… Which other combos would you try?

Other options:

You can also mix the leftover pulp with some plant milk to make a fantastic mylkshake!
Pulp also works great while baking things like cakes and muffins (there are some recipes on this very blog!)

No matter which route you go: you’ll always get a healthy, wholesome and tasty result. Cheers!

La entrada Beetroot orange strawberry juice se publicó primero en Vegan Milker.

Thanks to ChufaMix’s filter, it’s super easy to make your own fruit juice. If you go for juicy fruits (like orange, grapefruit, pear or grape), you wouldn’t need to use any extra water. Is it fleshy fruit you’d like to go for? Apples, banana, pomegranate or blackberries maybe? Then you’ll be better off adding a bit of water so it’s easier to filter the mixture and obtain more juice!

Now… what would happen if you were to use enzymatic water (Rejuvelac) instead of plain mineral water? You’d get a juice with probiotic properties! How cool is that?

This is one of kitchenculture’s ideas, which we decided to try using lovely Winter fruits! She’s a fan of mixing enzymatic water (also called “rejuvelac”) with fruit, tea or even coffee, as a way to make natural probiotic drinks. This is also a great way to drink enzimatic water (which we all know it’s not too tasty drunk on its own, is it?). Personally, we were in love with the probiotic orange drink we made. Yes, using enzymatic water did reduce that taste of orange quite a bit, but the flavour was amazing nonetheless and it was such a fun way to add some extra protein + vitamins to the mix!

Here’s how to make one amazing probiotic pomegranate juice:

Ingredients:

• ½ litre enzimatic water
• 1 big pomegranate or 2 small ones
• ½ tbsp. agave syrup
• A couple of lemon juice drops

Instructions:

1. Put ½ litre enzimatic water into the ChufaMix jar.
2. Peel the pomegranate, making sure you toss all the white peel bits since they could make the juice bitter.
3. Put the pomegranate arils inside the filter and add some lemon juice and agave syrup.
4. Place the filter inside the jar and blend until all the fruit is pureed. This should take about one minute.
5. Remove the filter, place the blender inside the jar and blend as shown in this video.
6. Lastly, use the morter to squeeze the last remainings of juice off the arils.
7. This juice turns out like a milder grape juice – it’s so nice!
8. It keeps for 3-5 days in the fridge. Remember not to drink more than one glass a day!

Tips and tricks:

You can add some extra lemon/orange juice if the juice is too mild for you. Some dates or even ginger would work great as well. Simply add them to the filter and blend everything together. Any combo you fancy will work, really!

Instead of pomegranate you can use any other seasonal fruit: orange, pear, apple… or even summer fruit like peaches or strawberries!

Looking for other ways to use up enzimatic water? It works so well when fermenting vegan cheeses and yogurt!

I’m pretty sure some of you have already tried some versions of enzimatic water. It’d be so lovely if this article is helpful for you and makes you want to try even more combos. I’d absolutely love it if you could share them here so we can all discover the wonders of natural, plant-based food.

Cheers!

La entrada Probiotic pomegranate juice se publicó primero en Vegan Milker.

To make green or “detox” juice the ingredients must include one of the following vegetables: spinach, lettuce, chard, broccoli, celery, parsley, nettles…All of these have a high chlorophyll content, which gives us the antioxidants we need to neutralise the effect of the free radicals in our body, i.e. it will help us to eliminate the toxins which have accumulated in our body. Antioxidant vegetables also help to prevent and decelerate degenerative illnesses and will allow us to stay strong and young for more years.

A good time for taking a detox juice is first thing in the morning, on an empty stomach, about 30 minutes before breakfast. This juice is a drink full of nutrients, but it doesn’t have any fibre (because it all stays in the pulp), so it will not take away our appetite.

How do you make a green juice with the Chufamix?

It’s very easy. The general rule for making a green detox juice with Chufamix basically consists of using a green-leaved antioxidant vegetable, a juicy fruit or vegetable and a glass of water. It’s enough to use one ingredient from each group:

Antioxidant vegetables: chard, lettuce, spinach, nettles, celery, wheat grass…
Raw vegetables: carrot, cucumber…
Juicy fruit: Apple, pear, pineapple…
A few drops of lemon juice (optional)
A glass of water

It’s best to include a very juicy fruit or vegetable like, for example, cucumber, apple, pineapple or pear among your ingredients and to put it in the top part of the filter, i.e. it should be the first ingredient to be squeezed so that it is easier to mix the ingredients without the hand mixer’s motor suffering too much and so that it lasts us forever!

As an example, here’s the recipe for green juice made with chard, apple and lemon, since this is what we got from our vegetable garden this morning.

But as you can see, the combinations are never-ending!

Ingredients:

• 3 chard leaves
• 1 apple (seeded)
• 1 glass of water
• a few drops of lemon juice (optional)

If possible use organic and/or local ingredients.

Preparation:

1. Put all the ingredients into the Chufamix filter (the juiciest ingredient in the top part of the filter glass).
2. Place the filter into the container and add a glass of water.
3. Beat the mixture until all the ingredients are well diluted WITHOUT FORCING the hand mixer. It’s better to go slowly, respecting the hand mixer’s extraction speed, because if we force it we can burn the motor.
4. Release the filter glass and squeeze out the vegetable pulp with the help of the mortar until you get the last drop of juice.
5. Drink the juice and keep the pulp in the fridge for using later.

How to use the pulp

It is important to eat the leftover detox pulp because it contains the fibre and part of the food’s nutrients. There are lots of ways of doing this, for example:

• Mix it with yogurt.
• Use it as a topping for a cake.
• Make a green milkshake mixing the pulp with any homemade plant milk.

Enjoy!

More recipes in the JUICES & TEAS secction of this blog.

La entrada How to make green juices with Chufamix se publicó primero en Vegan Milker.