My Love Affair with Apples+ Applicious Juices & Five Bean Salad for Meatless Monday!

Yes! It’s true! I loooove apples! Nothing beats biting into a crisp sweet apple! In fact, the simple act of biting into an apple helps to clean your gums! I love adding apples to my smoothies, juices, or slice and add on top of toast with almond butter! Apples are truly detoxifying! They stimulate the liver, contain antiseptic qualities, help lower cholesterol and are an overall body tonic. Back in the day, apple peels where used for rheumatism, gout and to treat urinary tract infections. These sweet treats are loaded with vitamin A, C and BORON; a mineral that helps prevent calcium loss! Hope you enjoy these applicious juices!

Applicious Cell Support Juice
This juice has mild cleansing effects and nourishes your cells

3 apples, cut into pieces
1 handful parsley
1 handful alfalfa (or 1 tbsp dried)

Using juicer, process apples and parsley, adding alfalfa last (if using dried alfalfa, whisk into juice)

Applicious Liver Cleanser
Beets, apples and dandelion all work synergistically to help support and nourish your liver, providing a pleasant internal “wash.”

1 apple
1 large handful dandelion greens
1 medium beet
2 tsp maple syrup to taste

Using a juicer, process in order above ingredients. Whisk in maple syrup to taste.

Applicious Morning Juice
A morning wake up call to your cells. This juice is high in vitamin C, A, silica, and contains a gingery-kick!

1 apple
half a pear
Large chunk cucumber
2 celery stalks
1/2 inch piece ginger root

Using a juicer, process in order above ingredients.

Five Bean Salad
This salad is packed with gallbladder-friendly plant based protein and fiber, and great for lowering cholesterol!

1/2 pound green and/or yellow beans, trimmed
8 ounces garbanzo beans (I like using Eden foods brand for all canned beans)
8 ounces kidney beans
8 ounces white beans
8 ounces black beans
1 medium onion, diced
1 tbsp minced garlic
1 cup apple cider vinegar
1/4 cup brown sugar
1/4 cup olive oil
sea salt & black pepper to taste

Blanch green beans by placing them in boiling water for 3 mminutes and then directly into a bowl of ice water to stop from cooking. Combine all beans, plus onions and garlic in a large bowl. Whisk vinegar, brown sugar, oil and black pepper together. Pour dressing over salad, cover and refrigerate for 2 hrs. ** This bean salad is great for lunches. If you are making this salad to eat over a 2 day period, replace olive oil with safflower oil, as olive oil will go hard in the fridge over night. OR leave out dressing and add to salad as you serve.

Happy Monday!

Health & Abundance,
Samantha 🙂




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