Make your own juice, pesto & nut butters at home with your Jazz Max juicer

About 3 years ago I posted a blog the love for my juicer: Jazz Max.

I bought myself the great gift of a Jazz Max in the spring of 2012. The Jazz Max is a slow juicer that transforms any vegetable or hard fruit into a juice, it doesn’t warm up the ingredients and hence gets a maximum of nutrients out of your (organic) vegetables and fruits.

I still experiment with mostly local & seasonal vegetables and fruits that I happen to have in the house. As I only use organic fruits & veggies, all I need to do is wash them and them cut them into the right size to fit them in the juicer. I’ve surprised many visitors in the past years with my creations 🙂

The Jazz Max juicer comes with two different heads, so besides juices, you can use it to make your own nut butter (cashew, almond, macadamia, …) after having soaked the nuts in filtered water overnight, as well as to make oils (almond), baby meals, pumpkin puree and much more. Furthermore, I make a mean parsley pesto, it’s simply divine with pasta.

Some of my favorites juice blends are:

• carrot, apple, ginger
• kale, celery, beetroot, carrot, ginger (apple: optional)
• kale & pear
• kohlrabi, beetroot, carrot, ginger
• zucchini, kale, fresh turmeric

You can add hemp or flax seeds oil to your juices to get your daily dose of omega-3 fat.

As I got so many enthusiastic about the juices and the benefits, I recently started distributing the Jazz Max juicers. Contact me if you wish to get your own health machine at home. You will never buy another juice again, as your own creations are simply the best (and cheapest)! Order your Jazz Max through me and I’ll give you a personal workshop for free.

Some awesome recipes can be found here, here, here, here and here.

Recommended books: Crazy Sexy Diet, Superfoods, Green smoothie revolution & Becoming raw.

Vegan recipe: mixed vegetable soup

There’s enormous comfort in eating a delicious homemade soup with the vegetables that you have in your fridge. Improvise each time with what you have have, if you don’t know what to make, or when you don’t have much time and still want a healthy & filling meal. This particular time I made a soup with 5 different vegetables, some spices and voilà !

Ingredients

• 4 green celery stalks
• 2 carrots
• 1 fennel
• 1 onion
• 1 potato
• 1 cm of fresh ginger
• 2 tsp of turmeric
• 1 tsp of smoked paprika powder
• Enough (filtered) water to cover the vegetables
• Vegetable oil (preferably olive or coconut)
• Salt & peper to taste

Preparation

1. Wash and cut the vegetables in equal-sized parts, peel and cut the ginger in small pieces.
2. Stir fry the ginger in some vegetable oil.
3. Add the vegetables and stir fry for some minutes, add the turmeric and paprika powder and stir until all the vegetables are nicely covered with the spices.
4. Fill the casserole with enough water to cover all the vegetables, bring to a boil and let it simmer with the lid on for about 20 minutes (or until the vegetables are soft enough to blend. (TIP: you can also boil the water separately and add boiling water to the vegetables).
5. Blend the soup with a hand blender to a smooth soup.
6. Enjoy with or without some boiled quinoa or toast or just like that.

Vegan recipe: pear vinaigrette

Nothing beats changing your salad dressing in order to add a whole new taste to your regular veggie side or main dish or green salad.

Ingredients (for a big salad)

• 0,5 a ripe pear
• 2 tbsp olive oil
• A dash of lemon juice
• 1 tsp Dried parsley (can be fresh)
• Himalaya or sea salt
• Ground black pepper
• 1 tsp of agave sirup or ginger & pear jam (recipe will follow) – optional

Preparation

Put all the ingredients (except the salt & pepper) in a blender and mix until you obtain a nice consistency. If the consistency is too liquid, add some more pieces of pear. If it’s too thick, add a bit more olive oil and lemon juice.
Season with salt & pepper.

Tip: replace the ripe pear with red fruits such as strawberries, or with Cantaloupe melon. If you don’t have jam at home, use some agave syrup if you like.

Yogi recipe: roasted cauliflower

Yogini & friend Maja taught me a delicious cauliflower recipe during my stay in the wonderful Sivananda ashram in Val Morin this summer.

Ingredients (serves ~ 3-4 people):

• 1 (organic) cauliflower
• Olive oil
• Spices of your choice (turmeric, ginger, cumin, paprika, cinnamon, …)
• Salt & pepper

How to ?

• Cut the cauliflower into florets, wash and set aside.
• In a big bowl, add about 1/3 cup of olive oil and blend in your favorite spices in equal quantities, i.e. 1 tablespoon of cinnamon, turmeric, ginger, paprika, garam masala, …
• Mix all the spices with the oil, add the cauliflower florets, marinate for ~30 minutes.
• Season with salt & pepper
• Put the cauliflower in the oven and drizzle with the remaining oil mixture.
• Leave for about 20-30 minutes until nicely crispy.
• Serve with quinoa and stir fried tofu and a tahini dressing for example. Bon appétit !

Make sure the florets are well coated with the oil/ spice mixture, the cauliflower shouldn’t ‘swim’ in the oil, nor should it be too dry.

<3 juicing

I’d been a big fan of smoothies for a long time & have even sent a couple of blenders to the blender graveyard by trying out many blends of (frozen) fruits, veggies, nuts, pulses, seeds, …

After reading the book ‘Crazy Sexy Diet‘ by Kris Carr and attending a healthy living workshop, I bought myself the great gift of a Jazz Max in the spring of 2012. The Jazz Max is a slow juicer that transforms any vegetable or hard fruit into a juice, it doesn’t warm up and hence gets a maximum of nutrients out of your (organic) vegetables and fruits.

I experiment with whatever comes in my bi-weekly organic and local vegetable basket as well as with vegetables and fruits that I happen to have in the house. If your fruits & veggies are organic, all you need to do is wash them and them cut them into the right size to fit them in the juicer. If they aren’t organic, then, peal them and wash them thoroughly before juicing them.

The Jazz Max juicer comes with two different heads, so besides juices, you can use it to make your own nut butter (cashew, almond, macadamia, …) after having soaked the nuts in filtered water overnight, as well as to make oils (almond), baby meals, pumpkin puree and much more.

Some of my favorites juice blends are:

• carrot, apple, ginger
• celery, beetroot, carrot, ginger (apple: optional)
• kale & pear
• kohlrabi, beetroot, carrot, ginger
• zucchini, kale, fresh turmeric

You can add hemp or flax seeds oil to get your daily dose of omega-3 fat.
I love ginger & will probably write an entire blog post on the health benefits of ginger in the near future.

Some awesome recipes can be found here, here, here, here and here.

Recommended books: Crazy Sexy Diet, Superfoods, Green smoothie revolution & Becoming raw.