Fruits and vegetables that come into season in November provide an eye catching array of gorgeous colors, not to mention flavors, which makes November seem like Thanksgiving all month long. Try something new with the cleansing and nourishing foods that usher in the fall such as apples, cranberries, pears, oranges, carrots, pumpkin or other squashes.
Cran-Apple Morning Juice
1 cup fresh, raw cranberries
1 apple, any variety
1 head of Romaine lettuce
1 medium cucumber
Run all ingredients through your juicer and pour into two festive juice glasses. Garnish with an orange wedge. Drink immediately.
4-5 cups carrots, peeled and grated
2 inches of ginger root, peeled and chopped
pinch of dill
1-2 Tablespoons sea salt
Take a clean quart canning jar and sprinkle a pinch of dill on the bottom. Then tightly pack carrots about two inches high, tamping them down to fit as many carrots as you can into the jar. Place a few pieces of ginger on top and continue layering carrots and ginger pieces until you reach the neck of the jar, approximately ¾ of the way up. You don’t want to fill the jar completely because you need to leave space for the liquid. Mix the sea salt and 4 cups of water (you will probably not use all of the mixture) and pour slowly over the carrots, working out any air bubbles, making sure to cover all carrots completely. It is very important to leave at least 1 inch of space between the top of the jar and the liquid, but yet have the carrots completely covered. Wipe the rim and screw the lid on tightly. Let sit in a dark place for 3 days and then refrigerate. Serve as a condiment to your favorite raw food dishes.
Perfect Pear Green Smoothie
Juice of 2 fresh fall apples, any variety
2 ripe Bartlett pears, cored
1 Tablespoon pre-soaked chia seeds
½ of an avocado, pitted and peeled
2 medium leaves of Swiss Chard or kale, stems removed
Blend all ingredients in a high powered blender until smooth. Pour into a tall glass and enjoy! It may be necessary to add a little water when blending depending on how ripe the fruits are.
2 cups butternut squash, peeled and cubed
1 carrot, peeled and chopped
2 cups fresh squeezed orange juice
½ cup macadamia nuts or cashews, soaked
1 inch ginger root, peeled and minced
2 leaves of Romaine lettuce
1 Tablespoon raw honey
pinch of curry and pinch of cinnamon
pinch of sea salt, optional
1 ripe mango, peeled and cubed
1 avocado, peeled and cubed
Blend all ingredients in a food processor or high powered blender until smooth and creamy, adding more of the orange juice or water for desired consistency. Pour into two soup bowls and dust with extra spices and garnish with chopped mango and avocado.