My dad likes his juices spicy. He often tells me of of the latest adventures with his Champion juicer, almost always spicier and stranger than the last one. I recall a time he drank a quart of rhubarb juice…then there is his “whatever’s in the fridge” specialty…he has interesting tastes that one 😉
The last time I had a visit from my dad this was the concoction I came up with to please his taste buds. Be careful with the jalapeno- a little goes a long way!
Happy Father’s Day dad!
3 pounds carrots
as much jalapeno as you can stand, with or without seeds (he’s up to two whole jalapenos WITH seeds these days. I like half a pepper, minus seeds.)
2 limes, peeled
a bit of stevia (optional)
a handful of cilantro (optional)
Juice and drink! Prepare to sweat.
Filed under Juice, Recipes
Yesterday I promised a week of recipes leading up to our Living Thanksgiving. Today, however, my plans were foiled. I was disappointed to discover that there is absolutely NO fresh corn to be found, I was obviously not thinking seasonally when I planned my menu. Todays recipe has been put on hold until I can re-design our dinner plans. Tomorrow you will see the first of the Living Thanksgiving extravaganza, in the mean time here is a yummy recipe creation used as an attempt to warm up a chilly morning. Its dark, smoky, and deliciously spicy.
1 1/2 cups fresh almond milk
1 jalapeno, seeds and stem removed (use half if you want less heat)
1-2 dropperfuls NuNaturals vanilla stevia
2 teaspoons cocoa powder
a pinch of sea salt
a drop or two almond extract (optional)
Place the almond milk and jalapeno in a saucepan and bring to boiling. Turn down heat and let simmer about 5 minutes. Remove jalapeno and whisk or blend with the remaining ingredients.