Citrus Juice

Alright Fellow Juicers,

Here is a juice recipe that we came up with when we first started juicing. It is the most delicious and refreshing juice ever! It only has 3 simple ingredients. My mother and I like ours different ways. My mom likes to leave in the pulp, while I like to strain mine out. When you strain out the pulp, it makes an extra smooth juice.

Make sure you peel your mango and oranges. The peel of the oranges are too bitter to juice, it would ruin the juice. The mango needs to be peel and cut around the core as well. DO NOT try to juice the core! As for the apples, you don't need to peel or core them. It all juices well. Just make sure to wash it first.

After testing and trying many different juicers we found that the Omega juicer is our favorite. We bought and borrowed juicers from everywhere and for us, none of them can compare to the Omega auger juicer! We bought ours from Amazon and it's rather inexpensive for the quality of the product. Check it out by clicking on the add at the side of this page.

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Citrus Juice

1 mango

2 oranges

2 apples

Peel mango and oranges. Slice mango, oranges, and apples to size of your feed tube on your juice. Juice all in order listed. Strain, enjoy!
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There you are!

You can add anything to this juice recipe you like. My mom likes to twist it up a bit. Sometimes she will add a couple kiwi, a slice or two of pineapple, maybe a little cantaloupe, or even some honeydew melon. Anything really. It's delicious no matter what you add to it. So have fun, and be creative!

Juice for Health!

Spinach Lasagna Rolls

Hello Friends,

Today's recipe is going to be a vegetarian dish. I promised more recipes for you vegetarians, and here is one of them. This is recipe is the most delicious non-meat lasagna ever! My whole family raves on and on about this recipe and we've already had it 3 times in 2 weeks. There are a few steps involved, but it's super easy. This lasagna has the perfect Italian kick to it! So whether you just want to get in your greens for the day, or if you don't eat meat, here is your next dinner!

*Note: You can add just about anything to this recipe. If you want to do half spinach and half kale, awesome. If you still want to add meat to the filling, great. You can do just about anything with this recipe. When I put the spinach mixture on to the noodle, I make sure the layer is quite thin and spreads out completely to the edge of the noodle. Once the noodle is rolled up a couple of times, it becomes the perfect thickness of noodle and filling! I'll post the whole recipe at the bottom so that it will be easier for you to copy and paste.

Spinach Lasagna Rolls

 

 

Ingredients:

7 large handfuls of washed and drained Spinach

(you can use any type of greens you want)

10 lasagna noodles

Coconut Oil or Butter
2 cups Mozzarella cheese (plus more to sprinkle on top)

1 jar Spaghetti sauce

1 cup Parmesan Cheese (plus more to sprinkle on top)

1 tsp Italian

1 tsp Oregano

1 tsp Cilantro (optional)

1 tsp Parsley

1 tsp Basil
1/4 tsp Garlic Powder

1/4 tsp Onion Powder

 

 

Cook noodles until soft.

 

Wash and drain spinach, then Sauté spinach in your coconut oil/butter with all your seasoning and a little parmesan cheese, drip drain.

 

 

 

 

Run noodles under cold water to cool down.

 

Lay noodles on a towel and pat dry, careful not to tear them.

 

 

Place noodles on a hard surface such as your counter or a cutting board.

(Yes, I torn some of my noodles.....oops.)

 

 

 In a large pan pour in enough spaghetti sauce to cover bottom to about 1/4" deep.

 

 

In a medium bowl mix together spinach, mozzarella & parmesan cheese.

 

 

Place a thin layer of spinach each prepared lasagna noodle, making sure to spread it to each side of the noodle.

(To some it may look kind of gross, but it is truly delicious!)

 

 

Fold noodle over on top of itself. You should get about 3 1/2 to 4 folds for each noodle, depending on the size of your fold.

 

 

 Place lasagna rolls in the spaghetti sauce in your pan until pan is full. Drizzle spaghetti sauce & sprinkle extra cheese on top.

 

 

 

 

Bake at 350* for 30 - 40 minutes.

 

 

 

Spinach Lasagna Rolls

Yields: 10 Lasagna Rolls

Ingredients:

7 large handfuls of washed and drained Spinach

(you can use any type of greens you want)

10 lasagna noodles

Coconut Oil or Butter
2 cups Mozzarella cheese (plus more to sprinkle on top)

1 jar Spaghetti sauce

1 cup Parmesan Cheese (plus more to sprinkle on top)

1 tsp Italian

1 tsp Oregano

1 tsp Cilantro (optional)

1 tsp Parsley

1 tsp Basil
1/4 tsp Garlic Powder

1/4 tsp Onion Powder

 

Directions:

Sauté spinach in your coconut oil/butter with all your seasoning and a little parmesan cheese, drain. Cook noodles until soft, drain. Run noodles under cold water to cool down, then lay on a towel and pat dry noodles. Place noodles on a hard surface such as your counter or a cutting board. In a large pan pour in enough spaghetti sauce to cover bottom to about 1/4" deep. In a medium bowl mix together spinach, mozzarella & parmesan cheese. Place a thin layer of spinach each prepared lasagna noodle, making sure to spread it to each side of the noodle. Fold noodle over on top of itself. You should get about 3 1/2 to 4 folds for each noodle, depending on the size of your fold. Place lasagna rolls in the spaghetti sauce in your pan until pan is full. Drizzle spaghetti sauce & sprinkle extra cheese on top. Bake at 350* for 30 - 40 minutes. 

 

 

I hope you have as much fun making this recipe as I did, and enjoying eat it even more! Leave me a comment and let me know how yours turned out.

 

Y'all enjoy your dinner,