I’ve been yearning for new flavor in my recipes. My clients have been begging me for sauces, dressings and marinades that are ‘clean’ and unsweetened yet provide delicious flavor, so I spent the last few weeks creating a bunch of fun recipes for you and creating this spectacular dressing that you’re going to LOVE. Within the last few years, I discovered the line of juices from R.W. Knudsen, which are made from simply just juice. That’s right- no added sugar, no artificial flavors or preservatives. Finally a brand that I can trust that doesn’t include sneaky additives inside. I’ve been using these juices in my recipe development for dressings, sauces and marinades to create a nutritional powerhouse and my clients are loving them. It’s amazing what flavor you can create when you add a bit of these antioxidant-rich juices to recipes such as adding them to your cooking water for whole grains, for poaching fruit and veggies (like beets). The recipe that I created for you here today will blow your mind.
I hope you’re ready to see just how creative you can be with a jar of juice and a few fresh veggies!
Here’s why I’m loving these R.W. Knudsen juices. They’re 100% pure juice and they are sold in single-fruit juices like tart cherries, aronia berries and cranberries, which are considered superfoods because of their sky-high antioxidant levels. I know you are all aware of superfoods these days and I get a ton of questions from many of you asking about how to incorporate more of these nutrient-dense foods into your lifestyle in an easy and approachable way that’s not intimidating or exhausting. This is something my clients are always asking me about, as well! They want to get the biggest nutritional bang for their buck and instead of tossing a processed salad dressing, dip or marinade into your shopping cart, you can easily toss in one of these juices and get creative with your blender and food processor in your kitchen to create something magical that will make your taste buds jump for joy.
These juices are easy for me to use, shelf-stable and concentrated so a little bit of juice goes a very long way in my recipes! They’re incredibly versatile for cooking…I use them in everything from glazes to sauces to dressings – and don’t forget smoothies, mocktails and juice recipes.
All you need is to add a few tablespoons for a boost of flavor and you can feel good about serving up a recipe that features real juice- and not the sugary-type juices that we often see that are swimming in refined sugar and other additives. No thank you! I’ll pass on those. Talk about a blood sugar spike and crash- my clients tell me that after trying a few sugary fruit juices they felt like they ate a candy bar. That’s how much they spiked their blood sugar. So, you’ll be happy to know these juices don’t contain anything except fruit juice. Simple as that!
The more I think about how many recipe ideas that I have floating in my head for these juices I can’t help to think what’s not to love about wholesome, full-fruit flavors that can be used anytime of the year? To me, using these juices is the easiest way to keep my clients away from refined and added sugar as well as introducing them to new flavors and ways to jazz up their meals. I mean, before seeing this recipe, would you have thought about adding fruit juices to a food processor to make a dairy-free creamy dressing? I didn’t think so. And that’s probably because the juices you’ve tried are full of sugar so the thought of adding them to a recipe isn’t possible in your world, right?
Well, you can forget about those old sugar-laden juices and jump into these for a new way to get your dose of antioxidants today. And if you need more ideas for ways to use up the rest of the bottle of juice, email me or reach out to me on social media and I’ll be sure to send you a few of my ideas.
Try to buy everything organic. Here’s why I eat organic: The Benefits of Eating Organic.
- ½ cup quinoa
- 4 large beets, pierced with a fork
- 1 large head cauliflower, cut into 1 inch florets
- 2 Tbsp. extra-virgin olive oil
- Sea salt and freshly ground black pepper, to taste
- 1 (15.5 oz) BPA-free can white cannellini beans, drained and rinsed
- 1 Tbsp. finely chopped fresh cilantro
- 2 Tbsp. R.W. Knudsen Just Cranberry juice
- 2 Tbsp. R.W. Knudsen Just Tart Cherry juice
- 2 Tbsp. R.W. Knudsen Just Aronia Berry juice
- 1 Tbsp. honey
- 1 Tbsp. creamy almond butter
- ¼ tsp. sea salt
- ¼ tsp. freshly ground black pepper
- 1 tsp. fresh orange zest, for garnish
- 1 tsp. finely chopped fresh curly parsley, for garnish
- Cook the quinoa according to package directions.
- Meanwhile, preheat the oven to 350 degrees F.
- Prepare two rimmed baking sheets with parchment paper. Place the beets on one baking sheet and the cauliflower florets on the other baking sheet. Drizzle with the olive oil and use your hands to ensure all pieces are coated with the oil. Sprinkle with salt and pepper.
- Roast the beets for 30 minutes then increase the oven temperature to 400 degrees F and roast for another 25 minutes.
- Roast the cauliflower at the 400 degree temperature for 20-25 minutes or until tender and golden brown.
- Meanwhile, combine the white beans, cilantro, all three R.W. Knudsen juices, honey, almond butter, salt and pepper in a food processor and puree until very smooth.
- Remove the beets and cauliflower from the oven. Peel the beets and slice each beet into quarters.
- Combine the cooked quinoa, beets, cauliflower in a large bowl or on a large serving platter; add the white bean dressing and toss to combine. Garnish with the orange zest and parsley. Serve immediately. Season to taste with salt and pepper.
This post was sponsored by R.W. Knudsen. All opinions are my own.