Tag Archive: ginger

Juicing! With parsnip!

I love juicing. At the moment I have been juicing on average once a day for more than a week and it is great! My motivator is having my vegan sister living next-door to me who is into that, and the desire to reduce my intake of solids. Also it feels great going to the supermarket only to get fresh produce.

I have been keeping it quite safe though, not using any tomatoes, half veg-half fruit kinda combos. Keeping it simple as well – carrot-apple(-beetroot), courgette-pear/apple, added ginger/lemon here and there, fairly simple stuff. We have been wondering regarding what more veg/fruit we can use for juicing, so we did some pure plum juice, or plum and beetroot. I was sceptical regarding plums at first, because any juice I have seen in stores is usually never fresh but from concentrate, and includes plum pulp, not exactly juice. But it juices really well! Thus plum – being currently in season as well – is included in every second juice just now.
We also juiced a little bit of some kale, but the yield was not significant really, thus it requires a lot for very little – better leave it for eating as a whole. I used up a couple of cucumbers, but as my sis is not able to digest them alongside some other foods, like peppers, we have had to find alternatives. And that is when the thought came – parsnip! We had no clue how it would juice, or what it would taste like. Yesterday morning the time had come to use them up before they go off, or roast them for alternative if it turned out awful.

We had a whole pack of parsnips, which would be around 1 kilo I imagine. We started off with apples and pears, and added the first parsnip – halfway through only to come to the realisation it might taste revolting and quickly changed the jug to a glass to separate the juice. Finished with the first one we had a try – and it was amazing! Like more amazing than carrots! It comes a little bit powdery (but that was amplified with the pears), but otherwise so smooth and sweet. In a way that it would not be a problem to have a glass of pure parsnip juice, the way you can with carrot also! But they are even sweeter than carrots. Ah, it was truly wonderful. So we continued to do the whole pack and after having given it a good stir – got a creamy ivory-coloured drink which reminded us of milkshake (and might be put to use similarly).

Here’s to another great juicing discovery!


Eli x

Raw gingerbread cookies


Today is the last day of September and I can’t believe how quickly time has gone by. And, as Christmas is less than three months away, I have anticipated in making the most amazing raw gingerbread cookies for the season! And I do believe that yesterday I got there. 🙂

Ingredients (for the amount on the photo below – about 30 small cookies):

400 g dates
200 g dried organic mulberries
100-150 g organic raisins

1.5 tbsp ground ginger
2 tbsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 cup ground almonds/2 tbsp raw buckwheat flour

The process itself is supereasy! It’s unbelievable! 🙂

Soak most of the dates in hot water for about 10-15 minutes or leave in cold water for a few hours. Put all the ingredients – except a wee bit of all the spices (ground ones; can also use similar spice mixtures I’ve seen very often) and the almonds/buckwheat – in a food processor. Add water only if after processing it for about 2-3 minutes (scraping from the sides every so often it doesn’t go round anymore) so it would become like a dough. If it is too wet, add some more dry dates or mulberries to it. If you want a really thick dough, that’s what you ought to do, it should start forming a ball while processing it. And that’s most of it done! 🙂

Now because it’s quite sticky, I like to have a wee bowl with water in it so I could keep my hands more or less clean and wet throughout the process of forming the balls without having loads of it stuck onto my hands.

For the coating powder mix a wee bit of all the spices with almond meal or buckwheat flour if you want a nut free option. I really like that because as soon as you have one, the spices already burst in your mouth and give you the warming sensation of Christmas, if you like it. I just like the spices!

So what’s left to do is make your hands wet, take a bit of the dough, form a wee patty and coat it in the spiced ground almond mixture! Afterwards leave it in the fridge for an hour or so if you have time, if not, they’re brilliant just like that as well!

I hope you enjoy them as much as I and allllllll the people I’ve shared them with have! Also, HAVE FUN! 🙂

Eli xxx