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Holli’s Morning Greens

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Holli's Morning Greens
You can make all kinds of juices and add cultured veggies or kombucha to the juice. The combinations are endless. Stay tuned - we are going to be adding a lot of juice recipes to my Biotic Pro membership site.~Donna
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Ingredients
  • 1 medium apples
  • 2 cups kale
  • 1large cucumbers
  • 1-2Tablespoon cultured veggiesAny will do. You can also just use the juice from the cultured veggies
  • 2Tablespoon Kombuchaany flavor will do
  • 1small slice lemon
Servings: serving
Units:
Instructions
  1. Add all ingredients except the kombucha into a juicer and juice.
  2. Pour into a glass.
    Pour into a glass.
  3. Add the kombucha to the juice and serve immediately.
CulturedFoodLife.com
2 Responses to "Holli’s Morning Greens"
  1. This reminded me of a serendipitous oopsie I made one day! I made a really “green” smoothie with lots of parsley, celery, tomatoes, cukes, kale, avocado, some herbs, spices and a little turmeric and hot sauce, and a small handful of oats to the water in place of almond milk, (makes it creamier and keeps it from separating) and I figured a little miso would add a bit of saltiness… sort of and improved V-8. Well, I got a surprise visit and left the mix sitting in the blender for a few hours by accident. When I got back to it I was kind of mad at myself, but figured oh well, I’ll just add ice and give it another spin, tasting it first. It was changed by the action of the miso in the warm Florida heat, and was amazing! The richness of the flavor was so different from what it was originally, and I just enjoyed it at room temp! Now I do this on purpose by using lukewarm water to get it fermenting faster, and just let it sit for a while right in the blender with it’s lid on, and whiz it again before slurping a couple hours later, or more. Microbe mania! I tried something similar with a butternut almond creme sauce I made, that was a bit too sweet for my taste, so I let it miso ferment a short time (2-3 hours maybe?) and it became less sweet, more rich and savory! Problem is, when I got asked for the recipe and gave out the fermenting instructions, everyone thinks I’m dangerous, even when I explain the benefits! I get “Oh cripes, I would NEVER leave food out of the fridge!” I might agree for animal products, but I’m vegan so that’s never an issue. Keep up the good work Donna, I always send them to you!!!

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