I received a apples from Stemilt Growers as compensation for this post. All text and opinions are my own. Thank you for supporting the brands that support foodfashionandfun.com!
This post was supposed to be a soup recipe but the weather changed here is San Diego. The soup recipe also had pears from Stemilt Growers in it but we went from cold and rainy to sunny and warm. I couldn’t bring myself to cook soup on such a nice day. I needed something cold and refreshing like this Cucumber Pear Juice.
I still love my Breville juicer that I got last year. If you’re got enough room to store a juicer in your home, then I highly recommend them. I enjoy fresh vegetable juices more than I thought I would. I always add a little bit of fruit or something on the sweet side like carrots to make the juice slightly more interesting. Fresh juice is so much better for you than what you buy in the stores. I’d rather drink juice where I know it’s 100% from fruit and vegetables not chemicals or sugar. If you like making your own juice try my Sweet Beet Juice or Fruity Green Juice recipes as well.
A refreshing combination of vegetable and fruit juice that is healthy and delicious. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol/paleo and vegan diets.
Author: Food Fashion and Fun
Recipe type: Juice
1 bunch of Mint
1 English Cucumber (or 2-3 small Persian Cucumbers), roughly chopped
2 Pears, roughly chopped
Using a juicer, run all the ingredients through the machine.
Stir the juice to combine before pouring over two ice filled glasses.
If you like this recipe, be sure to share it on Pinterest or leave a comment below!
I’m a huge fan of pickles, especially this recipe for Vietnamese Pickled Vegetables using carrots, cucumbers and daikon radishes. These are quick pickled which means they won’t last on the shelf and need to be stored in the fridge but they are also done in an hour or two.
Old school pickling scares me a little as I don’t want to poison my loved ones or myself. It’s also super time consuming. Maybe one day I’ll conquer pickling but not while I’m wrangling my young son. So, quick pickling is more my speed and allows me to indulge my love of pickles.
These veggie pickles end up on a lot of Vietnamese dishes. I always see them in salads and along side meat dishes at my favorite Vietnamese restaurants. I’ve included them in my Beef Bowl (recipe coming soon). It’s a nice way to cut the fattiness of the meat. Although I have a tendency to just eat them right out of the jar.