aprylismyname's Juicing/Recipes Collection on LTK

Juicing/Recipes

By aprylismyname

Juice of the day🌱
Carrot, red apple, pineapple, lemon, and ginger.

#juicerecipe #juicer

#LTKFamily

My new favorite way to eat cucumbers! ⁣⁣⁣
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How to make:⁣⁣⁣
Slice one cucumber in half and then half again to make 4 pieces⁣⁣⁣
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Scoop out the center with a spoon, add a little salt (optional), then add your rice and protein (I used plant-based crumbles), and drizzle your favorite sauce over top (I used a peanut sauce). I also added a little green onion on top, but this part can be omitted.⁣⁣⁣
⁣⁣⁣
Let me know if you try it! ⁣⁣⁣
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#cucumbers #cucumberboats #snack #healthyrecipes #vegetarianrecipes

#LTKFamily #LTKHome

One of my favorite iron boosting juices using beets.

2 beets peeled
4 carrots
4 Granny Smith apples
1 lemon peeled
1-2 inches of ginger
1/2 of a pineapple

#juicerecipe #juicer

#LTKActive #LTKFamily #LTKHome

I make this juice weekly!
4 red apples
3 oranges
4 carrots
1 pineapple
1 lemon peeled
2 inches of ginger

#juicer #juicerecipes

#LTKFindsUnder100 #LTKFamily

Delicious chickpea curry! I got the recipe from Pacific Foods website (search warming vegetable and chickpea curry) Here are the ingredients:

1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon grated peeled ginger root

4.5 cups diced peeled eggplant
1 large onion, diced (about 1 cup)
1 medium red bell pepper, diced (about 1 cup)
1 medium zucchini, diced (about 2 cups)
1 tablespoon curry powder
2 teaspoons ground turmeric
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (or more to taste)

1.5 cups Pacific Foods® Organic Vegetable Broth
1 can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained
1 can (14.5 ounces) diced tomatoes, undrained
1.5 cup unsweetened coconut milk
3 cups hot cooked white rice
1/3 cup chopped cilantro
* I added a dash of sugar, also adjust seasoning amounts to taste

Instructions:

STEP 1
Heat the oil in a 4-quart saucepan over medium heat. Add the garlic and ginger and cook and stir for 30 seconds or until fragrant. Add the eggplant, onion, bell pepper, zucchini, curry powder, turmeric, salt and cayenne. Increase the heat to medium-high. Cook for 5 minutes or until the vegetables are lightly browned, stirring occasionally.
STEP 2
Add the broth, chickpeas and tomatoes and heat to a boil. Reduce the heat to medium-low. Cook for 10 minutes or until the vegetables are tender. Stir in the coconut milk and cook just until hot. Serve over the rice. Sprinkle with the cilantro before serving.

#recipe #vegetarianrecipe

#LTKFamily

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