THIRD 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.
350g apples
1kg cucumber
1 head of celery
½ bunch kale
1 bunch cilantro or dandelion
Juice of 2-3 lemons or limes.
AFTER ENEMA joy
iron blast
1 or 2 pineapples
2 heads of celery
1 beetroot
1 cucumber
1 bunch of mint
Juice of 1-2 lemons or limes.
750g apples
750g carrots
1 head of celery
1 bulb of fennel or bunch of sparragus
½ - 1 bunch parsley
½ - 1 mint
Juice of 1 lemon or lime
happy kidneys
ALOE SMOTHIE
2 cups frozen strawberries or raspberries
1 big piece of fresh aloe vera’s flesh
juice of 4 oranges or coconut water
GUT HEALING SMOOTHIE
1L coconut water or apple, cucumber, celery & parsley juice.
1 big chunk of aloe vera, skin removed.
1 passionfruit
1 mango
Juice of 1-2 lemons or limes
1 -2 tsps spirulina or green powder (wheatgrass, barley grass, chlorella, moringa, or any mixed green powder).
Blend 150ml of your coconut water or juice with the rest of the ingredients, once blended, add the rest of your liquid and mix (not blend) well.
This is to keep most of the juice / coconut water from oxidising in the blender, allowing it to retain more of its nutrients.
ALOE SMOTHIE
2 cups frozen strawberries or raspberries
1 big piece of fresh aloe vera’s flesh
juice of 4 oranges or coconut water
SWEET TREAT
600ml fresh apple juice
100ml water.
2-3 bananas
1 apple
2-3 dates
2-3 tsps cinnamon
Blend your water with the dates, bananas, and cinnamon, once blended, mix in the rest of your apple juice.
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 Nori sheet
1/2 avocado
1 tsp of tahini
bunch of greens
bunch of shredded cabbage
1/4 red bell pepper (optional)
1/4 fresh mango slices (optional)
Salt and pepper to taste
Place the nori sheet (shiny side facing down), spread tahini, add all the toppings (rest of ingredients that you want), sprinkle with some salt and lime juice. Roll it up!
NORI ROLLS
deconstructed guamacole salad
A base of greens
1 small tomato
1/2 red onion finely chopped
1/2 mango (optional)
1 avocado
bunch of cilantro
sprouts
lime juice
salt and pepper
sprinkle with some dulse or nori seaweed (optional)
rainbow salad
2 cups chickpea or lentil sprouts
⅓ of cabbage
1 small carrot shredded
1/2 red onion
bunch of cherry tomatoes
1/2 avocado
bunch of kale
¼ bunch fresh cilantro
1 tbsp olive oil
1-2 tbsp tahini
1 tsp cumin powder
1 tbsp apple cider vinegar
Juice of ¼ lime
½ tbsp honey
Salt & pepper to taste
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