This carrot juice is a lovely drink at any time of day and try it as an alternative to milk in muesli or porridge. As ever carrot juice is the best shade of orange juice can be and of course seriously rich in nutrients. The subtle hint of pineapple and ginger turns it into something very special.
Ingredients:
Juice and enjoy.
This is so good you can serve it as an aperitif.
Not everyone loves beetroot juice but this can help give you a taste for it. To make beetroot juice irresistible to even confirmed beetroot-haters, start with white, orange or striped beetroot as they are less intensely beetroot-y but still have lots of beetroot goodness. it’s a great way to get used to beetroot and for those who already love beetroot this makes it even better.
This is smooth, rich, bright, fruity, fragrant, earthy and wonderfully smooth.I always hated beetroot as a child but now I LOVE beetroot juice!
If you don’t have all the ingredients just use the ones you do have. Increase the ingredients you like and if you are getting a cold up the ginger – it works wonders.
Ingredients
Juice it all together and enjoy – don’t forget to share it.
I make really flavoursome fresh juices with lemons – which I usually peel – and satsumas which are organic so I don’t peel: the peel adds lots of extra flavour. And I always use loads of fresh ginger. I add some of this to the Budwig muesli. If I put a lot of carrot in the juice it gives the muesli an interesting sweetness and good colour – and the juice of purple carrots looks like beetroot juice but tastes better in breakfast.
from Annette
This is really a sort of rough coleslaw made with Brussels Sprouts – as they are in season it’s a pity not to use them.
A smaller portion of each of the following ingredients,
Mayonnaise ingredients
Topping
Chopped Walnuts
Finely sliced or grate all vegetables and place in a bowl.
Next make the Budwig mayonnaise from a portion of linseed oil quark cream by adding a dollop of your favourite seedy mustard, a crushed clove of garlic, a tablespoon chopped mini dill pickled cucumbers, a good squeeze of lemon juice/ACV and enough fruit juice for taste (apple, parsnip and carrot is nice) and to make a soft mayonnaise consistency.
Then stir the mayonnaise into the salad and top with chopped herbs, walnuts and/or colourful fruit – pomegranate looks brilliant and is in season.
Top with chopped Walnuts
This muesli was so good this morning it was like having pudding for breakfast.
I diced half a grapefruit and added freshly ground bronze linseed meal. Then made the Budwig cream to which I added a few drops vanilla extract, 1/2 tsp Ceylon cinnamon and a teaspoon of raw honey; dolloped that on the top of the grapefruit and linseed meal and topped the whole thing with some defrosted home-grown raspberries (they are self-seeded and grow like weeds) and pinenuts. Use this for breakfast or lunchtime pudding.
Thank you Dr Budwig… 🙂
Increasingly modern science are discovering that apples really keep people healthier, protecting people from a range of aging, degenerative, inflammatory and metabolic conditions. Continue reading Can Apples really keep the doctors away?
Flax or linseed is well-known for its benefits for the digestion and in helping prevent type-2 diabetes – but there is a lot of modern research to show it can be of benefit in helping to prevent or slow down the spread of hormone-linked cancers in both men and women.
Research data compiled by Sayer Ji at GreenMedInfo.com shows the harmful effects caused by oestrogen that can result in growth and spread of cancer can be modulated by flax (linseed).
This helps to make sense of the advice of Dr Johanna Budwig and the benefits of ground linseed in the Budwig diet even though a lot of oncologists tend to lump phytoestrogens with all all other oestrogens. However Ji states “It helps to understand the biochemistry in order to make sense of how a plant estrogen may actually reduce estrogen activity in the body.”
Other studies quoted look at how linseed / flax can be of benefit to men in reducing tumour markers and reducing the proliferation of cancer cells related to prostate cancers.
read more: www.naturalnews.com/037736_flaxseed_hormones_cancer.html
This is a great dessert to serve if you are entertaining, it’s quick to make, it is much lighter and healthier, and most people prefer it to the traditional cream based Eton Mess.
Method
Grind the linseeds to a fine powder in a dedicated electric coffee grinder and place in a bowl. Add sliced fruit and juice. Mix the quark-linseed cream with vanilla and heap up in bowl. Add the raspberries and stir everything lightly. Top with nuts and an optional dusting of cinnamon.
Method
Make the quark-linseed oil cream as usual but in this instance milk isn’t essential but make sure it is thoroughly blended and the oil is fully incorporated. Grind the linseeds to a fine powder in a dedicated electric coffee grinder and place in a blender with the fruit, berries, spices and fresh juice, whiz until smooth. Then add the quark-linseed oil cream and blend briefly add more juice if required.
Variations: From this basic recipe, the only limit is your imagination!
Vary the fruits and spices according to the seasons and what tickles your tastebuds that day.
Leave out the honey, make savoury smoothies instead – a sort of chilled vegetable soup.
Try a Budwig Borscht with beetroot, chives, celery, caraway, apple & nettle juice and a pinch of cayenne!
Making the flax/linseed oil-quark cream: I have found an ordinary mini hand whisk blends the linseed oil and quark well if you beat it vigorously as you would if making mayonnaise. It’s physically harder but I prefer it to an electric stick blender. It is seriously low tech but very useful when you need to make the cream up when you are out and about – great for picnics.
This saves on washing up an extra bowl: when I am feeling lazy I mix the quark and oil in my cereal bowl and then add all the other stuff on top. It doesn’t matter what order I do it in because I stir it all up anyway.
The finished emulsion of oil and cheese looks as well blended or even better than using the electric whisk and it tastes just as good!
(When I make this for guests and family they just assume it’s basically whipped cream and don’t realise it doesn’t contain cholesterol and is actually good for them… LOL!)
From Clare
