Glowing Green Juice

GREEN JUICE! A popular way to get in your greens. That’s why I like it, because although I do love salads, I don’t want to eat them everyday. And this juice I can easily have every morning.

The great thing about green juice is that you can customize it to exactly the ingredients and amounts you like. You can make it with 3 ingredients or 8! Here are some ideas for some favorite produce items you can incorporate in green juices, to name a few:

• Kale • Spinach • Cilantro • Parsley • Celery • Cucumber • Apple • Pear • Pineapple • Ginger • Lemon • Lime

There are various types of juicers out there so if you are thinking about juicing often, do some research ahead of time to see which one is best for your needs. This article by Juicing with G has some helpful tips and info on choosing a juicer. Another great resource I used when searching was Jon Kohler and his YouTube channel DiscountJuicers.com and website: www.discountjuicers.com. That is where I bought mine.

The juicer I use is the Tribest Slowstar Vertical Slow Juicer and Homogenizer (comes with an extra attachment for making nut butters and ice creams!). I really like this one because it has minimal parts which makes it very easy to clean, it extracts almost all the liquids so the pulp is almost dry, and since it is slow with higher horse-power than others you are getting all the liquid from each piece you put in it.

I also want to share some juicing tips:

1. Put in the most water rich ingredient in first (cucumber, apple, celery) so as to get the juicer wet for drier ingredients you’ll put in after (kale, ginger, etc).

2. Rotate which produce you put in at a time. It can be easier on the juicer and also mixes the juice well.

3. Wash and pre-chop all your veggies ahead of time.

4. Don’t push down hard to get food in the juicer - let the juicer take what it can and then use the tamper lightly. Although these machines are powerful, we want to be careful with them because like anything, it can break.

I plan on making this every morning now because it’s so quick and easy. Starting your day with green juice is a great way to get in healthy energy and nutrients in your body first thing.

Ready to see my favorite recipe? Scroll down, my friend!

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They’re all lining up and ready to be JUICED

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Glowing Green Juice

Ingredients

• 1 bunch curly Kale
• 1 handful Parsley
• 1 lemon (cut the rind off)
• 1-2 Apples (depends how sweet you like it - I use one)
• 1 bunch Celery
• 1 large Cucumber
• 1 thumb sized piece of Ginger (peeled)

All cleaned, chopped and ready for da juicer. ^_^

Method

1. Wash all produce and chop into medium-sized strips.

2. Place each ingredient into the juicer - rotating between each one.

3. When complete, drink up! Place extra juice in a mason jar for storage up to one day.

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Recipe Stats

Prep Time: 10-15 minutes

Juicing Time: 10-15 minutes

Cookware Used: Juicer, Strainer, Plater, 1 knife, 1 mason jar for storage

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Results

This is a just a nice, balanced go-to juice recipe. It’s versatile for dealing with people who love getting straight to the point and getting the greens in, or for those folks who need familiar sweet to get em down the hatch. Just vary the amount of apple depending on your taste/audience, and enjoy! Feels so healthy and good for the body.

Goodness.

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Final Spiel

You know…. if you make this, you can tag us @spacenlight on Instagram, hashtag #31NYR, send us a DM showing us your creation, or comment below! We’re on Facebook as well @spacenlight.

ALOHA

– Alexa

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Recipe Credits…

Food Prep by Alexa Wyman [ig: @alexalynx]

Photography by Ryan Lewis and Mika Kirksey [ig: mika.sk]

Edits by Ryan Lewis [ig: @rylewx | yt: Rylew]

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Chia Pudding – Two Ways

Alexa: Today was a busy one for us! We rearranged our entire apartment, which was quite a project that took all day and will bleed into tomorrow. Truthfully though, even though it takes a lot of energy, it seems to give us a lot back. This is one of many things Ryan and I have in common: we love to change up our space frequently. It feels so good to update our environment as we grow and adapt and get clearer on our needs. It feels like you get a change of perspective, and get to have a new home in a way!

So today, since we put so much into the switch, we knew that we had to prepare an especially easy recipe to share, that wouldn’t take much effort to put together. This is a slightly different take on a new classic, chia pudding. Nothing too exotic, unless you haven’t had chia before (in that case you’re in for an even more special treat), but we grind the seeds before soaking instead of soaking them whole.

Ryan: This recipe was gathered from my wise if youthful friend, Ali Washington. She and I met during our forays into raw food community and times at the Woodstock Fruit Festival. We actually haven’t had a ton of time hanging in person, and have built most of our friendship through incredibly vast and deep remote conversations, for years now. We’ve even made a YouTube video or two together for Ali’s channel, Perception Trainers, as well as my own.

I know that this recipe has been a staple for Ali for ages, and added with her experience and passion in the kitchen, I knew it had to be good. Lex and I made it tonight, and yes I was right… it’s delicious.

Ali recommended we make it with spirulina, but since we just offered the Teal Smoothie a couple days ago, I wanted to present a variation. Two actually, as I got the idea to present a duo – vanilla and chocolate, of course.

There’s so many ways to spin this recipe, and it’d be really awesome integrated into a parfait. Anyway, more suggestions below. Let’s get into it…

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This didn’t last long.

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Chia Pudding – Two Ways

Ingredients

• 4 tbsp ground Chia Seeds
• 3 tsp Cacao or Carob powder (omit for Vanilla flavor)
• 1 tsp Cinnamon
• 1-2 tbsp Liquid Sweetener of your choice
• 1 tsp Vanilla Extract (you’ll want this in both the plain vanilla and chocolate recipes)
• 2 cups Nut Milk of your choice (can use water too)

Method

1. Combine all dry ingredients: ground chia seed, cacao if using, cinnamon and whisk well

2. Add liquids: sweetener, vanilla, nut milk

3. Whisk well

4. Place in the refrigerator for 30-60 minutes before eating. It will firm up and become thicker.

5. Stir before serving and enjoy!

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Notes

From Ali:

“You can modify it so much - say spirulina as an optional add in, then chili flakes to make it mexican chocolate, add ginger, cardamom and clove for chai, you can add berries, or banana, and even a pinch of really good salt!”

Healthy treats are the best.

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Recipe Stats

Prep Time: 8 minutes

Chill Time: 30-60 minutes before eating

Cookware Used: 1 bowl, 1 whisk, measuring cups and spoons, 1 spoon

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Make both flavors like we did!

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Results

I love how simple and easy this recipe is. It’s such a great dessert, and almost doubles as a palate cleanser. Compared with traditional heavy desserts that just pound you into submission, this is light and refreshing, yet sweet, creamy, and delicious. We enjoyed both flavors a lot. No surprise – chocolate FTW.

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Final Spiel

You know…. if you make this, you can tag us @spacenlight on Instagram, hashtag #31NYR, send us a DM showing us your creation, or comment below! We’re on Facebook as well @spacenlight.

ALOHA

– Alexa & Ryan

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Recipe Credits…

Dish by Ali Washington [ig: aliyah_pt | yt: The Perception Trainers PT]

Food Prep by Alexa Wyman [ig: @alexalynx]

Photography and Edits by Ryan Lewis [ig: @rylewx | yt: Rylew]

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Mediterranean Veggie and Tofu Bowl

This recipe came out surprisingly so delicious. It really was a “clean out the fridge” type of recipe using what we had to cook with.

I actually love the times when I don’t have a plan for a meal, but just see what I already have and create something from it. To be honest, I do it often. We can have fairly busy days sometimes, and although I love to research a meal and execute it, I also love to be able to just throw together a dish intuitively without thinking about measurements or following a specific recipe. That’s where magic happens.

We really want to encourage you to have fun experimenting with food, and not be scared to make something bad. When you use whole, fresh foods you can almost guarantee that you will create a satisfying and tasty meal.

This time I cooked with a little bit of olive oil, but you can also just use vegetable broth if you like. Ryan likes to ‘steam-sauté’ the veggies with water or broth when cooking, then dress the dish with a drizzle of oil (usually healthy ones like olive, flax, hemp, sesame, etc.) when the veggies are done. He says that the oil has more flavor and nutrition when presented raw, and I find this method tastes great and feels really good in my body.

In this blog, we want to portray a variety of meals. Yes, it’s helpful to follow a standard recipe format for certain meals, but it is also nice to get a general idea for a dish and then make it as you like. We want to offer both approaches here, depending on what feels appropriate.

I didn’t mention it below, but you can add hot sauce at the end to your bowl. I got this amazing one today from Wild Brine called Spicy Kimchi Sriracha. Holy cow, please go and try to find this in a grocery store near you, or ask them to order it. Maybe you can order it online. I’m not a huge hot sauce person, but I do like a little sometimes, and this one is next level. Flavor, spice, heat - just all around a great product. It doesn’t necessarily match the flavor profile of the dish, but I’m pretty playful when it comes to that sort of thing.

What is a condiment you like on meals, and is there a specific one you are obsessed with? Let us know and leave comment below! We have a lot of fun trying new products.

Kay, let’s go ahead and cook this now… I’m hungry!

Veggie Love <3

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Mediterranean Veggie & Tofu Bowl

Ingredients:

• Broccolini
• Cauliflower
• Cabbage
• Carrot
• Onion
• Tofu
• Eggplant
• Red Bell Pepper
• Quinoa

• Italian Seasoning
• Red Chili Pepper
• Coconut Aminos / Tamari / Soy Sauce (your preference)
• Vegetable Broth
• Extra Virgin Olive Oil
• Salt & Pepper

Method:

1. Place little bit of olive oil in the pan, you don’t need much.

2. Add small amount of veggie broth.

3. Chop all veggies and sauté in pan until soft

4. Place quinoa and water in a pot and cook. I made 1 cup quinoa / 2 cups water, and cooked on medium for about 10-15 minutes, until the quinoa opens and you see the little sprouts come out.

5. When veggies are almost done, add spices and flavorings. This is really to your taste, so start slow add more as you like

6. Eat it up!

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Chop, cook, serve. Easy as 1, 2, 3!

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Recipe Stats

Prep Time: 15 minutes

Cook Time: 15-20 minutes max

Total: 30-40 minutes or less

Cookware Used: 1 pan (or wok), 1 pot, 1 large stirring spoon, 1 plate and spoon per person

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Results

Honestly I started preparing this dish not exactly planning to make a post out of it, but Ryan and I brainstormed a bit and realized we could probably make something share-worthy from what we had. And, end result… we both loved this dish! It was super yummy.

It’s rare for Ryan to not use any condiments, sauces, or sides with pretty much any dish, and when I offered him hot sauce or something for this bowl, he said no, it was great as is! That’s saying something.

We love playing with flavor profiles, and the fact that we had eggplant and broccolini in our fridge steered us to make this Mediterranean inspired ‘stir fry’ so to speak. So I guess it’s sort of a fusion dish, and it was awesome, and so much fun.

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Final Spiel

Again, get comfortable playing in the kitchen. Find joy and excitement experimenting with the food that you are nourishing your brain and body with.

If you make this or your own rendition, you can tag us @spacenlight on Instagram, hashtag #31NYR, send us a DM showing us your creation, or comment below! We’re on Facebook as well @spacenlight.

See you tomorrow! I actually don’t have a specific meal planned, although I have many ideas written down, so I’d like to hear from you guys - what would you like to see or what’s one of your favorite meals / comfort foods? Maybe I will try to make it and share it!

ALOHA

– Alexa

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Recipe Credits…

Cooking and Write - Up by Alexa Wyman [ig: @alexalynx]

Photography and Edits by Ryan Lewis [ig: @rylewx | yt: Rylew]

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