Re: Juicing for all

Many thanks, Mo,

You give oodles of information.

I particularly like that you combine use of your juicer with a blender.

...And I had not known there is a pulverizing juicer!


A couple of things I'd like to add...

...There is a wide gap between reading about something, and actually doing it. Once you try, no matter how it turns out, you suddenly become an expert.

I think that trying gives you a point to start from, and, automatically, we know what we want to try next time.

Trying something makes it our own.

...If you want to make nut milk, without having to strain out the 'bits', in a blender, start the nuts with a small amount of liquid, say, 1/4 to 1/2 cup. Add a titch more liquid if needed to get a smooth paste, or cream.

If you have too much liquid to begin with, the nuts will just swim around like fish in a bowl.

What you want is to get enough 'flow' that the nuts are going through the blades, and not packing up on the sides of the blender.

Once the nuts are now a paste, you may then add more liquid, even a small amount at first, until you are satisfied with the consistency.

You'd probably want to let the blender run a while, once you reach that 'flow' stage, to be sure there are no 'bits' left.

It sounds like a time-consuming chore, the way I have written it, but it isn't. I can whip up nut cream and milk in a minute or so.

Almond milk will cook to a light cream sauce in just a few minutes...stir. Raw cashews may, too. I don't remember trying cashews.

Canned or raw pears can be pureed with nut cream to make a delicate pudding, or a sweet sauce to pour over anything.


I've been told that many minerals are in the seeds of most anything...though I wouldn't try peach, apricot, nectarine, or plum seeds. Some say that even apple seeds can be too much for the body. I would go very carefully with citrus seeds, and peels. You probably would, too.

Grape seeds and the like can be easily ground in a small coffee grinder...$20 in local shops.


Seventh Day Adventists are known for their vegetable ways. They even operate vegan restaurants.

There is a group near here that operates a retreat, and at one time a bakery that used only sprouted grains for flour/meal.

They have published fine cookbooks. The name of the group was Silver Hills, though I believe they have changed that now. Their breads became famous in our province, and I'm sure the Silver Hills name can be Googled. Perhaps their cookbooks are still available.

Enjoy, and thanks for telling us so much, Mo.

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