Thanksgiving Menu
November 18, 2011 in Holiday Ideas, Jack LaLanne, Juicing Recipes
Giving thanks to those we care for most couldn’t be easier with the Power Juicer. We’ve put together a list of recipes for your Thanksgiving Feast that you and your family won’t be able to resist. Read on to find out what’s on our menu this year.
Apple-tini
½ green apple
1 lime wedge (peel intact)
½ tbsp. agave
3 oz. vodka
Juice the fruits. Add all ingredients in shaker glass with ice. Shake well and strain into martini glass. Garnish with edible flower or additional apple slice.
Cran-Apple Juice
1 cup cranberries
2 medium apples
Juice all ingredients.
Spinach Dip
6 oz. spinach
1 yellow, onion
2 garlic cloves (peeled)
2 scallions (trimmed)
12 oz. tofu
8 oz. fat-free cream cheese
2 ¼ cups parmesan cheese (grated)
½ tsp. sea salt
Juice spinach, onion, garlic and scallions. In a blender, mix together the cream cheese, Parmesan cheese, juice pulp, tofu, salt and pepper. Serve with fresh vegetables or multi-grain pita.
Sweet Potato Bread
2 1/3 cup honey
1/3 cup water
1/3 cup sweet potato juice
2/3 cup canola oil
4 eggs
2 cups sweet potato pulp
3 1/3 cup whole grain flour
2 tsp. baking soda
1 ½ tsp. salt
1 tsp. cinnamon
½ tsp. baking powder
1 cup chopped pecans
Preheat oven to 350°F. Combine honey, water, sweet potato juice, eggs, oil, and sweet potato pulp. Mix well. Add flour, baking soda, cinnamon, baking powder and salt. Mix until dry ingredients are moist. Bake approximately 1 hour.
Sweet Potato Quiche
4 scallions (trimmed)
2 cups non-fat milk
3 eggs
3 egg whites
6 mushrooms (white)
1 sweet potato
1 cup goat cheese
Juice the potatoes, scallions and mushrooms. In a bowl, add the juice, the pulp, goat cheese and the eggs. Mix well. Pour into a glass pie dish. Place in 350°F oven for 10 to 15 minutes.
Pear Cinnamon Vinaigrette
4 pears
2 cups grapeseed oil
½ cup extra-virgin olive oil
½ cup vinegar
1 tbsp. cinnamon
1 tsp. sea salt
1 tsp. freshly ground black pepper
Juice the pears. In a medium bowl mix all the ingredients with the juice.
Sweet Fennel Soup
1 fennel bulb
2 oranges (peeled)
2 cups strawberries (hulled)
½ cup non-fat yogurt
2 tbsp. honey clover
Juice the fruit separately. Save the fennel and the strawberry pulp. Mix the rest of the ingredients in a medium bowl with the saved pulp.
Easy Carrot Cake
3 ½ cups carrot pulp
½ cup apple pulp
3 cups whole-grain flour
1 cup canola oil
3 eggs
1 cup honey
1 tbsp. baking soda
2 tbsp. cinnamon
2 tsp. nutmeg
1 tbsp. vanilla
1 ½ cup crushed walnuts
Preheat oven to 350°F. Blend oil, carrot and apple pulp together. Add honey, eggs and vanilla to pulp mixture. Sift all dry ingredients and mix with pulp. Add nuts and mix. Grease pan. Fill pan and bake. Bake approximately 1 hour.
Juicy Pear Muffins
1 ¾ cup whole-wheat flour
½ cup honey
4 tsp. baking powder
¼ tsp. salt
1 tsp. cardamom
1 ½ cup pear pulp
½ cup pear juice
½ cup skim milk
3 tbsp. canola oil
2 egg whites
Preheat oven to 400°F. Grease muffing pan. Combine all dry ingredients. Add pear pulp into flour mixture. In separate bowl mix milk, oil, egg whites, and pear juice. Blend well. Stir into dry ingredients. Do not over-mix. Fill muffin pan. Bake at 400*F for 15 to 20 minutes.