Raw Voilà Create: Inspiration

I generally prefer to use a recipe whenever I want a dish to turn out as I expect. However, there are times when I’ll go with the flow and spontaneously create from within. The latter especially occurs when inspired by whatever produce I may have on hand. Instances such as those can be the most fun, and actually often lead to the formation of new ideas and even recipes. I suppose one could call it a delicious cycle!

Just the other day, inspiration struck and I found myself experimenting with ingredients for a sparkling blueberry drink.

I had no real intention of seriously inventing anything, but surprisingly the result was quite tasty.

Always be open to allowing inspiration to flow in whatever direction it may lead.

Many times those adventurous and limitless occurrences can be fulfilling.

Raw Voilà Recipe: Bottoms Up

‘Bottoms Up’

An invigorating, sweet-tart concoction with a lovely high note of ginger.

Tart at first bite and then sweet, Pink Lady apples complement very well with fresh ginger root and parsley, the celery a cooling bonus. This tasty concoction is amazingly reminiscent of a spiced lemonade though, of course, sans lemon. I love presenting it in simple shot glasses as the sharpness is fun to enjoy in such doses. However, feel very free to indulge in sipping it via any glass of your choice. It’s great either way!

3 medium Pink Lady apples, cored and quartered (skin left on)
1 medium stalk of celery, any leafy tops left intact
1/3 cup Italian flat-leaf parsley, stemmed and tightly packed
1/2-inch by 1/2-inch piece of fresh ginger root (skin left on)

Process all of the ingredients through a juicer of your choice. Stir gently and serve!

A few tips…

To help limit your exposure to harmful pesticide residues and waxed coatings often associated with conventional produce, try to purchase organically grown fruits and vegetables as often as possible.

The listed ingredients should roughly amount to 12 ounces of juice, depending on how much liquid your apples, celery, parsley and ginger root piece yield. It is best to serve fresh juices soon after they are made due to oxidation and degrading of nutrients. However, they can be tightly sealed and placed inside of the refrigerator for short-term storage (a day or two).

While the final outcome will somewhat vary each time a juice is made, produce size (as well as quality) does play an important part. In the list of ingredients, I noted 3 medium Pink Lady apples, cored and quartered (skin left on). A medium Pink Lady apple would equate to an apple at least 2 and 1/2 inches in width and 2 and 1/2 inches in height. 1 medium stalk of celery, any leafy tops left intact: A medium stalk of celery would equate to at least 1 inch in width at its base and 12 inches in length.

Save the leftover pulp for adding to soups or as an ingredient in making breads or crackers. No need to throw that extra goodness away! The leftover pulp can last a day or two if stored in a tightly sealed container and kept inside of the refrigerator. If you are not able to use the leftover pulp in that amount of time, storing it inside of the freezer may be a better option.

Raw Voilà Recipe: Blood

‘Blood’

Purifying, tangy-sweet and energizing.

Beets are excellent for purifying the blood.

Combined with cranberries, lemon and kale, the detoxifying capability of the body is greatly increased.

Celery and apple also provide vital nutrients as well as nicely round out the overall flavor.

The perfect pick-me-up for when you need an extra boost!

1/4 cup fresh whole cranberries
half of 1 small Meyer lemon, with peel
1 medium red beet
2 medium stalks of celery, any leafy tops left intact
2 medium Red Delicious apples, cored and quartered (skin left on)
2 large leaves of Red Kale, stems left intact

Process all of the ingredients through a juicer of your choice, stir gently and enjoy.


A few tips…

To help limit your exposure to harmful pesticide residues and waxed coatings often associated with conventional produce, try to purchase organically grown fruits and vegetables as often as possible.

The listed ingredients should roughly amount to 12-14 ounces of juice, depending on how much liquid your cranberries, lemon, beet, celery, apples and kale yield. It is best to serve fresh juices soon after they are made due to oxidation and degrading of nutrients. However, they can be tightly sealed and placed inside of the refrigerator for short-term storage (a day or two).

While the final outcome will somewhat vary each time a juice is made, produce size (as well as quality) does play an important part. In the list of ingredients, I noted half of 1 small Meyer lemon, peeled. A small Meyer lemon would equate to at least 1 and 1/2 inches in width and 2 inches in height. 1 medium red beet: A medium red beet would equate to at least 2 and 1/2 inches in width and 2 inches inches in height. 2 medium stalks of celery, any leafy tops left intact: A medium stalk of celery would equate to at least 1 inch in width at its base and 12 inches in length. 2 medium Red Delicious apples, cored and quartered (skin left on): A medium Red Delicious apple would equate to an apple at least 2 and 1/2 inches in width and 2 and 1/2 inches in height. 2 large leaves of Red Kale, stems left intact: A large leaf of Red Kale would equate to at least 5 inches in width and 8 inches in length.

Save the leftover pulp for adding to soups or as an ingredient in making breads, crackers or pâtés. No need to throw that extra goodness away! The leftover pulp can last a day or two if stored in a tightly sealed container and kept inside of the refrigerator. If you are not able to use the leftover pulp in that amount of time, storing it inside of the freezer may be a better option.