Not only does Superfood superhero chef Julie Morris make a delicious acai cacao truffle, she also knows her way around a juicer too. Lucky for us, she is able to pack a mean punch (of nutrients, that is) into a gorgeous juice-filled glass.
Julie’s juice recipes do not stop at the usual carrot, apple and lemon. She cleverly classifies her superfood sips to meet your dietary needs and combines them in creative ways to keep you coming back. These three quick reboot superfood juice recipes from her latest book all provide natural energy and are loaded with vitamins, minerals, and antioxidants. And to top it all off, they’re incredibly yummy!
So let’s raise a glass and juice away….
Berries & Cream
This violet-colored “milk” is a blissful, liquid luxury of antioxidant goodness matched with beautiful berry sweetness, and it makes a particularly special light dessert.
MAKES APPROXIMATELY 16 OUNCES (500 mls)
- 2 cups frozen blueberries
- 1.5 cups water
- 3 tablespoons hemp seeds
- 1 teaspoon maqui berry powder
- 1⁄4 teaspoon vanilla extract
- 1⁄8 teaspoon cinnamon powder
- sweetener, to taste
- Fold a chessecloth to create a double layer, and lay it inside a medium-sized bowl. Pour the frozen berries on top of the cheesecloth, and place the bowl in the refrigerator. Allow the frozen berries to thaw completely for several hours or overnight. Once the berries are fully thawed, collect the edges of the cheesecloth to form a bag, then use your hands to gently squeeze the “milk” out of the juice through the cloth into the bowl.
- Transfer the fresh blueberry juice from step #1 to a blender and add the water, hemp seeds, maqui berry powder, vanilla, and cinnamon.
- Blend well, and add stevia (or sweetener of choice) to taste.
- Use a fine-mesh sieve to strain before serving.
Use 1 tablespoon acai powder in addition to (or instead of) the maqui berry powder. You can also use ½ cup store-bought berry juice of any variety, or use 2 cups strawberries and juice them fresh, in place of the frozen blueberries.
This juice gets everything in: roots, fruits, greens from the earth, and greens from the water. It’s nice to take a moment to soak in the beauty of these well-balanced and slightly sweet ingredients before you juice them . . . pretty nice to see the bountiful beauty you’re giving your body, right?
MAKES APPROXIMATELY 16 OUNCES (500 mls)
- 5 carrots
- 1 medium beet, scrubbed and trimmed
- 1 large sweet apple, cored
- 5 large kale leaves
- 1 lime, juiced
- 1⁄4 teaspoon spirulina powder
- Juice the carrots, beet, apple, and kale.
- Transfer the juice to a shaker cup or blender, and add the lime juice and spirulina
- Blend until ingredients are fully incorporated.
Blend in additional spirulina, 1/4 teaspoon at a time (to taste), to increase the amount of minerals in the juice.
Sweet Potato Protein
As soothing as a light cream, sweet potato juice is more like milk than vegetable juice. Combine it with your favorite vanilla-flavored, plant-based protein powder and create a quick shake that’s so delicious and energizing, you may just find yourself with a new healthy craving on your hands.
MAKES APPROXIMATELY 16 OUNCES (500mls)
- 2 pounds sweet potatoes, well scrubbed (equal to 1 kilogram)
- 1 serving vanilla protein powder
- 1 teaspoon wheatgrass powder
- 1⁄8 teaspoon nutmeg powder
- Juice the sweet potatoes.
- In a shaker cup or blender, combine the juice with the protein powder, wheatgrass powder, and nutmeg.
- Blend well, into a creamy mixture.
When protein powders are made from plants, the advantages are great. These proteins are easy to digest, are hypo-allergenic (with the exception of soy), promote better pH balance, and help speed recovery and cellular repair through their inherent anti-inflammatory qualities. Look for packaged blends that include superfoods like hemp, chia, spirulina/chlorella, and even powdered greens.
Reprinted with permission from Superfood Juices © 2014 by Julie Morris, Sterling Publishing Co., Inc. Photography by Oliver Barth
Julie Morris is a Los Angeles-based natural food chef, superfood expert, and bestselling author. She has worked in the natural food industry for close to a decade as a recipe developer, culinary writer, cooking show host, speaker, and active advocate for whole, plant-based foods and superfoods for optimal health. Her mission is simply to share recipes and nutrition tips that make a vibrantly healthy lifestyle both easy to achieve and simply delicious to follow. To learn more about Julie’s superfoods visit her Website, Facebook, Twitter &Instagram