A handful of fresh basil, a handful of spinach, half a lemon, 1.5 dl home-made rhubarb juice (rhubarb, lemon, dash of brown sugar, anis, cardamom), 1.5 dl Pellegrino or any other mineral water, 1 tsp agave syrup. Mix in a blender starting with the lemon and herbs. I alway trust my husband’s good old Hamilton Beach bar mixer. Never let’s me down. Neither one!
Category Archives: Juices
It is rhubarb time and time to enjoy the first harvest of the summer garden. Apples and cherries are blooming, and since we have had a very cold spring the tulips are not all out yet. Imagine! There was a frost warning for last night but we were good here in the southern parts of the country (Finland).
I started the rhubarb season last weeks with pies. Took one to mom and now I’ve just set the first pot of juice to brew on the kitchen teller. This is an old juice recipe from mom and it is so easy.
You start with fetching the rhubarb (ca 500 g) from the garden and cutting it into smallish pieces. Then you boil 1 1/2 l water, wash and slice a lemon and take our 1 dl of sugar. Pile the rhubarb, lemon and sugar in a large jar. Pour over boiling water and cover with a lid. Let stand in room temperature for a day. Sieve and bottle.
Your juice is ready to be enjoyed, and keeps in the fridge for 2-3 days. I often put freeze this in small plastic bottles to enjoy in the winter.
First morning frost and it is only the 2nd of October! We were working hard in the garden yesterday. I was wondering how low the temperature would sink during the night. All the plants that I decided not just yet carry inside look all right. I’ll have to find place for them today.
Yesterday was a wonderful sunny autumn day. The leaves and acorns from the oaks in the park next to us are all over the pavement and the wind blows them into our garden. It’s truly a never-ending story. We raked, picked apples, potted plants, put furniture in the shelter, mowed the lawn with leaves to give the lawn extra strength and finally planted tulip bulbs I bought in Amsterdam a month ago. Let’s see if the rabbits get best of them!
Sunday has been a pancake morning for us but it’s been a while. It is not too much of an effort and still extra special since you don’t have to rush anywhere. Today I made traditional Finnish pancakes and served them with dried apples. They were not actually totally yet since I cut them and set to dry only yesterday.
Finnish pancakes for two: 2 eggs, 2 dl milk, 4 tbsp flour, pinch of salt and sugar. Blend well and set aside for 30 min. Fry in butter or coconut oil.
This morning started with this juice – an even greener fruitie.
Kale, orange and coconut milk. Mixed it all together with a heavy duty blender and could actually enjoy drinking it with a straw.
We’ve had smoothies for breakfast almost every morning for a bit more than a year. Most mornings I add fresh ginger and we have not had any flues at all.
I mixed together a ripe avocado, a handful of baby spinach and a blood orange. Added 1 dl water and 2 dl unsweetened coconut milk. Yummy!
The recipe gave two small portions to enjoy immediately and a small bottle to carry on and enjoy after the morning yoga. Have a wonderful day!
Another warm November morning has started. Today it started with a brisk run, 30 min in the woods. My teaching starts in the afternoon in the last two months of the year, and that takes me out running in the mornings.
A good run on an almost empty stomach and breakfast after shower.
Freshly pressed juice with orange, lemon, carrot and ginger with a splash of olive oil helps to start the day. I use the old juice maker that makes juice out of most veggies thanks to the powerful engine. Did you know that the oil will help your body use all the goodies of the veggies and fruit?
The other half of the breakfast is raw oatmeal porridge. I set one deciliter of rolled oats and one tablespoon of crossed flax seeds to soak in 1,5 dl water overnight and added some chocolate nibs, coconut flakes and dried cranberries in it. Tasty and healthy.
Have a good day everyone!
The morning was dark yet not frosty like the mornings last week. The darkness called for candlelight in the kitchen and the porch. Lanterns lit I went to the mailbox for the paper and wondered where it was. Then I remember that it was All Saints’ yesterday, a holiday and no paper published nor delivered today. Turning to my device it was delightful to see that my daily paper is publishing an online version today. The slow Sunday morning saved!
The breakfast then – energizing and warming juice of an orange, two carrots, few slices of ginger and olive oil. Stomach-filling oatmeal with spelt, chocolate nibs and dried apricot and cranberry. A pot of Lavazza Oro, hot and intense.
The sun is up but not out. Seems like the day has not yet began although it’s almost eleven. The street is quiet and quite opposite to the bustle of yesterday with people coming and going, on their way to dinners, parties, family and friends, and to the graveyard to light a candle to the dear ones passed away.
Pour over boiling water, about a liter. Leave on the kitchen counter for a day. Sieve and cool.
Thanks Mom for this lovely recipe – over the phone last night.
We have had the first frost night! It will be warming up soon, the sun is out and shining brightly.
My morning smoothies have changed into morning juices. This one warms from the inside and helps keep the cold away (cold and colds!). Have a good day!
Two small glasses.
1 orange, 3 apples, 1 cm of fresh ginger, half a lemon.
Put all the ingredients into a juice maker.