Carrying on from my blueberry extravaganza (thanks 3lbs of blueberries) I have a juice for you! Antioxidants abound! I’m also going to show you how to make juice without a juicer. If you’re like me, you definitely don’t have enough space on the counter for another gadget and honestly who has the energy to lug it out of the cupboard every day?
I’m aware that this time of year everyone is feeling a little under the weather so I’ve packed as much vitamins into this juice as possible – vitamin B1, vitamin C, vitamin A, vitamin K, manganese, potassium and antioxidants!
All you need to make juicerless juice is a blender and a nut milk bag.
- 1 cup of blueberries
- 2 clementines, peeled
- 1 apple, cored and cut into chunks
- A handful of green grapes
- Squeeze of lemon juice
- Nut milk bag
- Rinse your blueberries and apple and peel the clementine. Core and chop the apple.
- Add all the fruit to the blender and squeeze in the lemon.
- Run the blender on high until all the fruit is combined. It will probably look like a thin speckley smoothie.
- Get a fairly big bowl, and line it with your nut milk bag. Pour in the juice mixture.
- Squeeze the liquid out into the bowl until only the pulp is left in the bag.
- Pour the now pulp-free juice into a glass and enjoy!
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This recipe is mostly inspired by trips to Sprouts Farmers Market with my fiance. We always swoon over the bins of chocolate covered nuts and fruits. The best so far have been the chocolate covered blueberries and the pecans. Seeing as though Sprouts is about 5000 miles away, I had to improvise – here’s my slightly less commercial looking version. I was also lucky enough to get 3lbs of blueberries for £2.50…2 cups of which went into this recipe!
Just a note, you can use fresh blueberries instead but I would try to use dried or dehydrated ones if you can. The blueberry flavour is much punchier when dried!
- 2 cups of blueberries, pierced and dehydrated 8-12 hours at 65c
- 170g/1 cup dark chocolate (70% or up)
- 1 tsp coconut oil
- 1/4 tsp sea salt
- 1 vanilla bean, scraped or 2 tsp vanilla extract
- Grease proof paper
- Line a baking tray with grease proof paper.
- Melt the chocolate in a heat proof bowl over a pan of boiling water. Stir in the vanilla, coconut oil and salt. Stir until nicely combined.
- Take the bowl off the heat and pour in the blueberries. Stir with a spatula to coat. Try to coat all the berries evenly.
- Using a fork and a spoon, scoop out the blueberries and arrange them on the paper. Try to make sure they are evenly spaced and not touching.
- Once the tray is full, put it in the fridge for at least 1 hour.
- Remove the tray from the fridge, and break apart the blueberries. Your hands will probably get a little messy!
- Store in an airtight container in the fridge to use for later! They taste amazing on top of ice cream or granola!
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If you follow along on Twitter you’ll know that my amazing fiance gifted me with a dehydrator this Christmas. You’re also probably painfully aware that I’m now obsessed with dehydrating things. I’ve done brussel sprout leaves, parsnips, carrots, smoked garlic, elephant garlic, apples and blueberries since Christmas Day. It’s getting a bit serious.
I’ve also been experimenting with almonds. In my previous post for Roasted Almond Chocolate Milk I soaked and then roasted them. The soaking process is very important when consuming nuts as it helps to remove enzymes that make digestion difficult. The next step in improving digestion is to sprout your nuts. Luckily it’s an incredibly easy process. I’ll detail that down below. However, if you don’t like the taste of raw nuts feel free to roast them here as well.
Two other things I feel I should mention before we get into the maple cinnamon goodness. I’ve recently taken the steps to give the blog a proper web address! So you can now find the blog at soydivisonblog.com
The other thing is sad! Becky spoke to me a little while before Christmas and has decided to take a back seat on the blog. She’s handing the reins over to me due to her busy work schedule. I can totally sympathise with her predicament, no one wants to get home at pm and then try to think of a blog post. Blogging is hard work and it takes a lot of time and energy. I’m hoping that she might be able to come back and do a couple of guest posts in the future but for now this is a one woman show!
For the granola
- 2 cups oats
- 4 tbsp maple syrup
- 1 vanilla bean, scraped or 3 tsp vanilla extract
- 1/2 tsp cinnamon
- Pinch of salt
For the sprouted almonds
- 1/2 cup raw almonds – soaked 8 hours and then sprouted 8 hours.
- Warm water
For the dehydrated fruit
- 4 apples sliced into rings, with core removed, dipped in lemon juice – dehydrated for 4-6 hours at 65c
- 200g blueberries, skin pierced – dehydrated for 8-12 hours at 65c
Note: If you don’t own a dehydrator you can use store bought dried fruit or dry your own in the oven using this handy guide. Sub the blueberries for raisins or sultanas if you can’t find them. Alternatively you can leave out the fruit and add fresh fruit!
- Start with the almonds. Add the almonds to a bowl, cover with warm water and add a pinch of salt. Leave for at least 8 hours or overnight. The almonds will double in size.
- Rinse the almonds and return them to the bowl. Cover with a damp dish cloth and leave for another 8-12 hours. Each almond will form a little white spot at one end – this is the sprout!
- When ready to use, rinse the almonds once more and set aside.
- Preheat your oven to 350f. In a bowl mix the oats, maple syrup, vanilla, cinnamon and salt until combined. Spread the mixture out onto a baking tray.
- Bake the granola for 15-20 minutes, stirring every 5 minutes.
- Remove from the oven once golden and leave to cool.
- Meanwhile, cut the apple rings into little chunks and combine with the blueberries in a large bowl. I chose to split my soaked almonds in half but you can leave them whole if you wish.
- Once the granola has cooled, stir together with the fruit and almonds.
- Serve with cold nut milk or yogurt.
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