By: The Cavanaugh Farm Crew
We named this juice after a friend of ours he past away a few years ago. The last time we all made juice together it was a random attempt to get the chard in his garden juiced and it worked, he loved it. The recipe was scribbled on a pink post-it, it is now wrinkled up and old. Typing it up only felt right so I don't lose it.
This juice always reminds us of our friend. Life is short you never know when your time is up, so love, live and play like the next breath you take is your last.
By: Kris Carr
When I first became a vegan I juiced on a daily basis, this book was my very first book that I cooked through, as you can see it was lovingly used, this was one of my favorite juices called "Morning Glorious". I hope you enjoy.
by: Aimee - VegEzy
This is one of those easy weekly options that you can prepare Sunday night and have different variations all week. It is also easy to customize for a party or family all the toppings can be put on a lazy susan so people can build their own.
Makes for a fun time and it guarantees everyone is going to like their meal that they made themselves. This is one of those things where you use your own judgment on size and portion of veggies, protein, nuts, seeds and dressings that you want.
1-2 cups of grain
1 -2 Cups of Protein
Nut's & Seed Options
Seasonings, spices, dressings Options
Here is a video from Tasty -- showing you how it's done!!
By: Aimée of VegEzy
I was craving a green juice today so I went to my garden and grabbed a bunch of kale and went to work. The result was this amazing juice filled with phytonutrients, vitamins and minerals. So very good.
Recipe makes 2 - 16oz Servings
I came across a recipe that just looked so good unfortunately it had a lot of eggs in it, and to be honest, it was the main ingredient.
Remembering that I had made a omelette using chickpea flour I was convinced I could make this myself. Some internet searches and some failed attempts using my omelette recipe... I finally had done it! Well with the help of someone and I need to find her blog, in all the muffin chaos, I seem to have lost it, so until I find her I won't be crediting her but this is a modified version of someone awesome who is unknown's recipe.
Here it is vegan breakfast nada egg muffins.
Prepare your oven
Preheat the oven to 500°F
Nada Egg Ingredients
Filling (make sure these are minced finely I put them through my mini food processor to get the ideal size, It's quick and easy)
Preheat the oven to 500°F.
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