3 Jun 2013

keep calm and drink juice {a walk through our garden}

Ahhh, Friday. After sleeping in, working out, tutoring a student and making two recipes for my upcoming raw vegan desserts cookcook - creamsicles and coconut pineapple bites - it was time for green juice. And what better place to enjoy the sweet nectar from Mother Nature than in my own glorious backyard? Bees were buzzing, birds were chirping and the sun was beginning to set so I figured I should take some pictures while I walked around barefoot with my mason jar of living juice. 

Our radishes are growing so fast! My mom has been picking them daily and putting them in our dinner. I am not in LOVE with radishes but I do enjoy their fresh crunch and vibrant colour. Our lettuce is also probably ready to nom down. I think I'll make a salad with them this weekend and load it up with peppers, local strawberries, chickpeas, miso tahini dressing and raw organic olives; I shan't be sharing.

The juice recipe I share today (scroll to the bottom if you want to skip my ramblings and just grab the recipe) is one I have been making everyday because it is just so good. Usually I add a ton of things to my juice, and it's always different. But this one is simple and it's all I crave. It is bright green, refreshing, light, sweet and basically addictive. This is one thing you WANT to be addicted to, trust me.

Our collards are little babies right now, but soon they will grow to have huge leaves; I plan on making raw burritos and wraps with them! Mmm... now I want a burrito. What else is sprouting up through our freshly tilled soil? Kale, beets, pak choi (aka bok choy), garlic, onions, strawberries, oregano, and a bunch of other herbs. We recently bought a mini green house (although we plan to build our own large one soon) to grow our tomatoes and basil this summer. They need just a taaad more heat than our other crops. I seriously cannot wait for the tomatoes and basil to be ready for devouring because I WILL devour them. I put basil in everything and our baby tomatoes are essentially candy. 

shining spirit green juice: serves one

4-5 cups spinach
2 apples
2 oranges
1 lemon
1 cucumber
4 pineapple slices 

Wash, peel and chop as needed. Put everything through your juicer, alternating the spinach with the fruits. Strain if desired, then sip outside with your honey bee friends. 


  1. AnonymousJune 01, 2013

    I reaaaaally love posts like this!!! I would love to see more of these, too. I love your blog but I would see more of a lovely balance of posts like this? :-)

    1. Thank you so much for letting me know! I will keep that in mind for sure :D

    2. Lindsey MMJune 04, 2013

      I agree :)

  2. Your garden looks absolutely beautiful and edible. Now that summer is on the way, I will be juicing and eating more raw foods. I laughed when you made the comment about the "naughty" coffee because that is a guilty pleasure for me too!

  3. Those chive flowers are just gorgeous.Seeing veggies growing makes me so happy! I've just finished uni and am looking forward to spending lots of time out in the garden tending my vegetables this summer :)

  4. OMIGOSH the bees are so CUUUUUUUUTEE!!!! <3 <3 <3

    And that juice looks fantastic. :)

  5. Sounds lovely and vibrant :) Might give this one a go as my juicer is looking very lonely and unloved in the corner of the kitchen...

  6. Getting ready to make a crapload of juice tomorrow! The best thing about hosting a bridal shower is making waaaay too big of a fruit and veggie platter so I have tons of already chopped juicing materials! Woo!

    Your garden looks awesome! We've got quite the garden going in our yard, too :-)

  7. Summers only just left us in Oz and I'm already dreaming of all the things I can plant in spring. Such a pretty time of year x

  8. Can you use a blender if you don't have a juicer?

    1. and then you could strain it through a nut bag or cheesecloth after blending if you want to get it to more of a juicer consistency


Feel free to comment below, I love hearing your thoughts! xo, em