As a cookbook-addict and massive fan of Toronto-based cold pressed juice company, Greenhouse Juice Co., I could not be more ecstatic about the recent release of their brand new, and first-ever cookbook. Launched in April of this year, you may have seen me highlight the new book during my April Localist segment on Breakfast Television.
This beautiful book is chock full with over 100 beautiful plant-based recipes that look almost too pretty to eat! And if you’ve been trying to figure out how to re-create some of your favourite Greenhouse Juices at home, they’ve been generous enough to share a few of their secret recipes in this book.
I always love to ask people about what their favourite recipes are from a cookbook they like, or, in this case, a cookbook they wrote. I was fortunate enough to connect with Greenhouse Juice Co-Founder, Emma Knight, to find out what some of her favourite recipes are — her go-to’s — from her new book. Take a look below for 3 of Emma’s favourite recipes that can take you from breakfast to dessert!
Makes about 2 cups
The name says it all: this one is damned good. In fact, it’s better than any other green juice we’ve ever tried (but we’re biased). It contains no sweet fruit, but unlike some of the meaner greens out there, it isn’t the least bit swampy. Crisp cucumber and lemon brighten up the leafy greens, and the tiny pinch of salt, while not essential, underscores the natural saltiness of the celery for a bright, savoury finish.
- 8 cups loosely packed spinach
- 8 large romaine leaves½ cucumber, unpeeled coarsely chopped
- 1 stalk celery, coarsely chopped
- 1 lemon, peeled and halved or quartered, white pith intact
- Pinch of pink salt or sea salt (optional)
- Push the ingredients (except the salt) through your juicer a handful at a time. Running ingredients like lemon in between leafy ingredients like spinach and romaine will help to draw more juice out of the leaves.
- Once you have finished running your ingredients through, let the juicer continue to run for a minute or two to extract the maximum amount of juice from the produce left in the machine.
- Strain the juice using a fine tea sieve to get a nice,smooth texture. Add the pinch of salt (if using). Shake or stir to combine before drinking. Serve chilled.
- Store in an airtight container in the fridge for up to 3 days if you’re using a masticating juicer or 1 day if you’re using acentrifugal juicer or blender.
For all of our juices, peel the lemons, removing the tough outer rind. Keep as much of the white pith intact as possible if you don’t mind the taste, as it is a great source of antioxidants.
Spiralized Zucchini Mac and Cheese with Oat Crumb Crust
M A C A N D C H E E S E
- ½ cup raw cashews,soaked (see page 216)
- ½ cup raw Brazil nuts,soaked (see page 216)
- 4 medium zucchini
- ½ to 1 cup filtered water, divided
- 1 tablespoon Dijon mustard
- 2 cloves garlic
- 3 tablespoons nutritional yeast
- 1 tablespoon virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon ground turmeric
- 1 teaspoon apple cider vinegar
- ½ teaspoon sea salt
O AT C R U M B C R U S T
- ½ cup gluten-free rolled oats
- 1 tablespoon virgin olive oil
- Pinch of sea salt, for garnish
- Pinch of freshly ground black pepper, for garnish
- Fresh parsley or basil, for garnish
- Turn on your oven’s broiler, or preheat the oven to 400°F.
- Cut the ends off your zucchini. We like to leave them unpeeled, but you can peel them if you’d prefer.
- Using a spiralizer, create zucchini “noodles.” Place them in a large bowl and set aside.
- To make the cheesy sauce, combine the cashews, Brazil nuts,½ cup water, mustard, garlic, nutritional yeast, olive oil, lemon juice, turmeric, apple cider vinegar and salt in a blender or food processor and blend until smooth.
- If the sauce is too thick, slowly add the remaining ½ cup water until you have reached a smooth, sauce-like consistency. Taste and adjust seasoning if desired.
- Pour the sauce into the noodle bowl and mix until well coated.
- To make the oat crumb crust, combine the oats and the olive oil in a food processor and pulse until well crumbled.
- Arrange saucy noodles in a shallow baking dish and cover with a layer of the oat crumb crust.
- Broil until golden and warm all the way through. Garnish with salt, black pepper and a few leaves of parsley or basil.
Chocolate Hemp Peanut Butter Balls
- 1½ cups natural crunchy peanut butter or natural almond butter
- 1 cup Medjool dates, pitted
- 1 tablespoon coconut oil
- 1 tablespoon filtered water1 teaspoon pure vanilla extract
- ½ teaspoon sea salt
- ¾ cup brown rice crisp cereal
- ½ cup hemp seeds
- 1 cup dairy-free dark chocolate chips or your favourite dark chocolate bar, chopped
- Line a baking sheet with parchment paper and set aside.
- Spoon the nut butter into a food processor. We use crunchy because it adds to the heavy texture and helps to bind ingredients together.
- Add the dates, coconut oil, water,vanilla and salt and blend on high until the mixture forms a thick paste.
- Put the brown rice crisps into a sealable bag and roll a canned good over the bag until the crisps break down into smaller pieces but remain bulky. (You don’t want crumbs.)
- Using a wooden spoon, stir the brown rice crisps and hemp seeds into the nut butter paste.
- In a double boiler, melt the chocolate chips.
- Form Ping-Pong-sized balls from the nut butter paste. Using a spoon, dip and roll each ball into the chocolate until it’s coated, then spoon onto your lined baking sheet (or any stable flat surface that will fit in your freezer and can handle the cold).
- Once the baking sheet is full, place it in the freezer for 45 minutes.
- Serve cold or at room temperature. These will keep well in the freezer for about a month.
To purchase a copy of The Greenhouse Cookbook please click HERE.