Juice Recipes - Fast Acting Juicing Reboot: 30 Recipes for Healthy Juices
About this ebook
This cookbook features a treasure of all great-tasting Juice Reboot recipes. With 30 of the Best Juicing Recipes that are highly flavorful. This Juice Reboot cookbook includes detailed preparation times, the number of servings it produces, in-season ingredients, plus instructions that are easy to follow.
This book will teach you both traditional and contemporary Juice Fasting recipes. Here are some of the featured recipes you will find in this book:
- Red apple and carrot extract
- Minty lemon cooler
- Coconut water and blueberry juice
- Sweet and sour mango extract
- Watermelon and strawberry slush
- Sweet cherry extract
- Vanilla ice-cream juice with banana
- Peach and plum liquor
If you want to learn more, then grab your copy today, and let’s start enjoying the mighty power of juice fasting.
About the author
Hello my name is Ted Alling,
For as long as I can remember, I have always loved cooking and spending time in the kitchen. I honestly thought that my mother had dedicated her life to cooking, but later on in life, I came to understand that she was just a great stay at home mom of 4. Although I was a boy, I was always the only one interested in helping my mom make pancakes, fried eggs, and bratwurst. She proceeded to teach me how to make pasta, to cook chicken, stuff cabbages, and even how to make a pretty good risotto.
Life in Germany was wonderful as a kid, but my parents decided to move to the United States, or more specifically to the state of Illinois, in 1990. When I moved out to go to college in Georgia, not only was I able to make some delicious dishes, but I was a very popular roommate to have—I was one of the very rare ones who could prepare something other than mac & cheese from the box. The other students from the dorm really dug my special fried rice. Until this day, I won’t give out the secret ingredient that makes it unique…
I graduated from college with honors and an accounting degree in 1995, and soon after started working in a firm in downtown Atlanta. All I could think about all day was what I would make for my girlfriend for dinner. She obviously did not mind that I had taken over the kitchen early on in our relationship. She is a nurse, and often has to work long hours and comes home exhausted and hungry.
However, food had become much more than a hobby or necessity for me…it was actually closer to an obsession, but I prefer to use the term passion. I was spending most of my weekends visiting fresh local markets and discovering new produce and herbs. After working as an accountant for 5 years, I realized that life was far too short to continue missing out on my true calling: cooking.
I applied as a part time cook at a local diner about 10 minutes from home, and the rest, as they say, is history. Three years later I was opening my own restaurant with my wife as my main partner. All my ex-fellow accountants now come in to eat at lunch time. We have been serving our clientele my famous fried rice, and many more dishes that I will be glad to share with you over the future weeks.
What makes me a good chef? My passion for food, and the fresher the ingredients, the better. I love to experiment with flavors and I dare you to do the same. Sure, we all have our favorites, but don’t settle in your ways. Be creative. Play with the colors, the herbs, the spices, the types of meat, fruits, and vegetables. Grow your own garden and talk to your butcher about trying different cuts of meat that he has to offer on a weekly basis.
Now, I have to go back to the kitchen, but next time you feel like preparing a mouthwatering dish, please stop by, and I will make sure to share “most” of my secrets.
