FIFTH WEEK

BREAK
FAST

Throughout these 5 weeks, we definitely suggest playing around & experimenting with combinations to create recipes you enjoy, but below are some of our favourites that we love.

Each of these recipes will make roughly 1 litre of juice (maybe slightly more or less depending on the recipe) - feel free to modify them based on what you have available as well.

IMPORTANT JUICING TIPS

Juicing yields (approximate: per kg of fresh produce, varies based on your juicer).

The following list is to help you understand roughly how much produce you’ll need for your juices. This can help you plan your shopping and your week based on what you’re doing, for buying in bulk, and can also help you if you’re trying to make a specific quantity of juice each day.

Apples - 1kg : 500ml~

Carrots - 1kg : 500ml~

Beetroot - 1kg : 500ml~

Cucumber - 1kg : 600ml~

Pineapple (skin removed) - 1kg : 600 - 700ml~

Grapes - 1kg: 500 - 600ml~

Celery - can vary greatly depending on quality and size, but one large head of celery can make 400 - 500ml juice, whilst it will require many smaller bunches to make the same amount.

Oranges (weight with skin, although don’t juice the skin) 1kg : 400 - 500ml~

Watermelon (flesh only) - 1kg : 600 - 800ml

These fruits & vegetables listed here will likely make up the bulk of your juices, but on top of that, we also suggest adding/using other things for a wider variety of nutrients and medicinal effects, checkout the list of all the ingredients that are juiceable below.

Fruits: pears, berries, melons, kiwi, pomegranate, passion fruit, papaya, mango, soursop, peach, plum, lemons/limes/grapefruit.

Non sweet fruits: bell peppers, tomato, cucumber, zucchini, chilli pepper.

Vegetables: beetroot, fennel, asparagus, broccoli, cabbage (great for anyone with colitis, crohns, or very sensitive digestion), garlic, ginger, onion, spring onion, turmeric, radish.

Herbs: Parsley, cilantro/coriander, mint, dill, basil, dandelion, thyme, oregano, burdock root, lemon balm, lemon grass.

Greens: Any type of lettuce, arugula, bok choy, kale, collard greens, chard, mizuna, mustard greens (spicy), purslane, spinach, watercress, amaranth greens.

Some of these may sound weird to add to juices, and some of them are if they’re done in strange combinations, or if you use too much of them (garlic & onion for example!), but when used in balance with other flavours, you may find some of these to make delicious juices that you really didn’t expect…

We certainly suggest playing around with combinations to create your own recipes during these weeks, but here are some of our favourite juice recipes for you to try out to get familiar with some flavours.

deep green

Red apples (as many as you want)

2 heads of celery

1 cup alfalfa sprouts

small piece ginger

bunch of mint

bunch of cilantro

Juice of 1-2 lemons or limes.

350g apples

1kg cucumber

1 small beetroot

bunch of fresh dandelion

Juice of 2-3 lemons or limes.

HAPPY PERIOD

1l coconut water or filtered water

1 big piece of aloe, using only the meat

juice of 4 limes

1 spoon honey (optional)

aloe lemonade

HORMONAL HEALING SMOOTHIE

1 small raw beetroot

1 cup blueberries and or raspberries

juice of 5 oranges

3 frozen bananas

clear skin smoothie

3 frozen bananas

1 cup frozen blueberries and or 1/2 pitaya

1/2 small papaya

1 small piece of aloe vera

1l coconut water of filtered water or orange juice

ALOE SMOTHIE

2 cups frozen strawberries or raspberries

1 big piece of fresh aloe vera’s flesh

juice of 4 oranges or coconut water

Consider each juice created, and every meal made, another brushstroke added to your picture of ever improving health - a picture that you’re painting intentionally with your actions during this course, and beyond.

LUNCH & DINNER

1 medium tomato

3 tbsp mustard

2-3 tbsp honey

¼ - ½ bunch parsley 

1-2 cloves garlic or 1-2 tsps garlic powder

2tbsp tahini

1tbsp olive oil

1tbsp balsamic vinegar

Juice of half a lime

Salt and pepper 

Mix everything well with a fork in a jar or mug.

mustard sauce

tomato sauce

2-3 medium tomatoes

1 small carrot

1 small onion, or ½  a medium onion

1-3 cloves garlic

1/3 bunch parsley 

6-8 sprigs of thyme or 1tsp dried thyme (optional)

1tbsp balsamic vinegar

1tbsp agave, honey or coconut sugar

Salt and pepper to taste

Cook the onions on low heat in some avocado or hemp seed oil, until they start to become translucent.

Add the cloves of garlic and stir for 1 minute.

Add your chopped carrots, tomatoes, parsley and thyme to the pan, and cook on medium heat for 7-8 minutes.

Remove from eat, allow to cool a little, then add to a blender with the balsamic, agave/honey/coco sugar, and salt + pepper.

Blend until smooth, and serve with your pasta. 


creamy cauliflower sauce

Half a head of steamed or boiled cauliflower.

40g soaked and rinsed sunflower seeds or cashews.

1-3 cloves garlic

1tbsp olive oil

1tbsp apple cider vinegar or balsamic vinegar.

2-3tbsp capers.

5-6 sprigs of chives (optional)

Juice of ¼ lemon or lime 

Salt and pepper to taste.

Steam or boil your cauliflower, once soft, add to the blender with the rest of the ingredients and blend until smooth.

raw ZUCCHINI SOUP

1 + ⅓ cup raw zucchini

40g soaked almonds

1/4 bunch fresh cilantro

⅓ cup chopped carrot

2 tbsp honey or agave

½ tsp fresh or dried turmeric

1-3 cloves of garlic

1.5 inch piece of fresh ginger

Small piece of Chili (optional)

½ tsp cumin

¼ tsp paprika

Juice of 1 lemon

1tbsp acv

1tbsp coconut oil

2 pieces of spring onion

blend everything together and sprinkle some pumpkin seeds