Ingredients
- For oat milk:
- 1 C oats
- ¼ C honey
- 4 C water
- For golden milk:
- 1” fresh turmeric, peeled
- 1” fresh ginger, peeled
- ½ cinnamon stick
- 2 star anise
- 2 cloves
- 2 peppercorns
- Honey, to serve
Instructions
- To make the oat milk: hydrate the oats in enough water to cover, with a small amount of honey mixed in. Run them through the Bella Mini Juicer to extract the milk. Reserve. If the consistency is too thick, more water can be added.
- To make golden milk: Grate the turmeric onto a piece of cheese cloth. Add the ginger, cinnamon, star anise, cloves and peppercorns. Tie into a sachet.
- Boil the oat milk with the spice sachet for 15 minutes. Serve with a drizzle of honey and enjoy any time of day!
Ingredients
- 1 C coconut water
- ¼ C + 2 Tbsp chia seeds, divided
- ½ fig
- 1 C blueberries
- ½ C red grapes, seedless
- ½ C raspberries
- 1 C Greek yogurt
- sliced fruit, for garnish
Instructions
- Hydrate ¼ C chia seeds in the coconut water, and let set for 20 minutes.
- Juice the fig half, blueberries, grapes, and raspberries using the Bella Mini Juicer. Pour the juice into a container and add the remaining chia seeds. Let them gel for 20 minutes.
- Assemble the pudding in a glass. First, spoon in the purple chia mixture. Top with sliced figs arranged around the edge of the glass, then spoon in yogurt, and finally the coconut water chia seeds.
- Top with extra purple chia mixture and sliced fruit. Serve and enjoy!
Ingredients
- 1 jalapeño pepper
- ½ lime
- 1 bunch kale
- 1 bunch cilantro
- 2 C unsweetened Greek yogurt crudité, to serve
Instructions
- Remove the seeds from the jalapeño peppers using an apple corer, and remove the peel from the lime.
- Juice the jalapeño pepper, seedless lime, kale and cilantro using the Bella Mini Juicer.
- Mix the juice with the yogurt to achieve a dressing-like consistency. If desired, season with salt and pepper.
- Serve with vegetable crudité.
Ingredients
- 2 pomegranates
- 2 limes, peeled
- ¼ C coconut cream
- 2 Tbsp water
- lemon slices, for garnish
Instructions
- Deseed the pomegranates by cutting them into a star shape and tapping the bottom with a spoon over a bowl of water.
- Process the pomegranate arils and limes using the Bella Mini Juicer.
- Next, assemble the lemonade. In two old fashioned glasses, add the coconut cream, fill ¾ of the way with pomegranate juice, and add water to fill.
- Mix well and garnish with lemon slices!
Carrot Quencher and No-Waste Carrot Soup
Ingredients
- For carrot quencher:
- 3 carrots, peeled and chopped
- 1 celery stalk
- 1” fresh ginger, peeled
- For no-waste carrot soup:
- Leftover carrot quencher pulp
- 1 Tbsp garlic powder
- 1 Tbsp turmeric powder
- 1 C coconut milk
- ½ C tomato puree
- 2 C vegetable broth
- Sour cream and red pepper flakes, to serve
Instructions
- To make the carrot quencher, run the carrots, celery, and ginger through the Bella Mini Juicer. Serve with a celery stalk for garnish.
- Save the pulp from making the juice! Place it in a pot along with the garlic, turmeric, coconut milk, tomato puree, and vegetable broth. Cook for 15 minutes over medium heat.
- Spoon the soup into bowls. Add dollops of sour cream to each bowl, and drag a toothpick through the center of each dollop to create a heart shape. Top with red pepper flakes to taste.