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24 Sep 2017


By Gracie Carroll

Co-Founder Emma Knight’s Top 3 Recipes From The Greenhouse Cookbook

By Gracie Carroll

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!

The Good

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.

 What You Need:
What To Do:
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

Serves  4
This is plant-based comfort food at its best. Developed by Tara Tomulka, the founder of Rawcology (a¬†raw, vegan kitchen in Toronto), it spins a pile of healthy ingredients into crispy, gooey, nutrient-dense¬†gold. If you‚Äôve never spiralized before, don‚Äôt be daunted. There are many different kinds of spiralizers¬†on the market, from the very simple to the very sophisticated. Ours is as simple as they come‚ÄĒit looks¬†like a doll‚Äôs hat and works like a manual pencil sharpener. You can also spiralize by making thin strips¬†with a potato peeler. Or, if you‚Äôre not in the mood to make noodles out of vegetables, you can make this¬†dish with the pasta of your choice.
What You Need:

M A C  A N D  C H E E S E

  • ¬Ĺ cup raw cashews,soaked (see page 216)
  • ¬Ĺ cup raw Brazil nuts,soaked (see page 216)
  • 4 medium zucchini
  • ¬Ĺ 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
  • ¬Ĺ teaspoon sea salt

O AT  C R U M B  C R U S T

  • ¬Ĺ 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
What To Do:
  • Turn on your oven‚Äôs broiler, or preheat the oven to 400¬įF.
  • Cut the ends off your zucchini. We like to leave them¬†unpeeled, but you can peel them if you‚Äôd prefer.
  • Using a¬†spiralizer, create zucchini¬†‚Äúnoodles.‚Ä̬†Place them in a large¬†bowl and set aside.
  • To make the cheesy sauce, combine the cashews, Brazil nuts,¬Ĺ 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 ¬Ĺ 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

Makes 20 to 25 balls
This recipe came about as Easter was fast approaching and we were hunting for a healthier alternative to Easter eggs. These are indulgent and rich, but the protein and healthy fats from the hemp seeds and nut butter give them some staying power!
What You Need:
What To Do:

To purchase a copy of The Greenhouse Cookbook please click HERE.




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