Aimee Magne 10/05/2015 Aimee Magne 10/05/2015

4 juices

I love juice. Cold-pressed juices predominately made with vegetables, something citrus and sometimes a dash of fruit. Before starting my website, we thought long and hard about starting up our own cold-pressed juice business. Apart from places selling non-organic, predominantly fruit juices, there didn't seem to be a juice source in the middle of the city where I worked (hence me taking an array of multi-coloured juice jars to the office everyday - way to feel like a weirdo). What deterred me I guess were thoughts of long hours chopping and juicing vegetables, which would take me away from the 'food' aspect, while at the same time not really helping my plight of a skill I could take with me to Sweden.

I first came into contact with juice in Stockholm, when I assisted Josefine Jäger in the very first of her 'Cleanse 8' programmes (a cleanse comprising 3 days of cold-pressed juices and nut milks, plus 5 days of raw food). The juice was produced on a Norwalk 280 juicer. Juicing long into the night before the first day, we quickly learnt that juicing large quantities on a Norwalk takes a looooong time!! (Although despite that I also have a Norwalk juicer at home, which cost me an entire months wages. Hmm... the things we do for the things we love..).

Following this my understanding and affinity for juice deepened when I lived in Santa Monica whilst studying at Matthew Kenney's raw food culinary academy. Here I developed a great love for a one-stop, cold-pressed, organic juice and nut-milk shop called moon juice. Founder Amanda Chantall Bacon comes from a culinary background, meaning the rainbow of juices on offer are not only thoughtfully compiled for their medicinal qualities, but also taste amazing. Quite simply my attraction to juice, is because it makes me feel this way too.

In case your wondering what I mean when I mention "cold-pressed" juices, this is simply juice made by pressing the ingredients slowly through a cold-press juice machine (sometimes this can be a two step process involving a hydraulic press, such as with a Norwalk and commercial cold press machines). A centrifuge juicer on the other hand, which quickly spins the crushed ingredients around, can cause heat thereby compromising the nutritional quality of the items being juiced. It is the same premise as to why nutritionally speaking, raw foods are superior to cooked. With cold-press juicing you also extract more juice from dark leafy greens, meaning there is less wastage.

Another common question on the topic of juicing, is whether it is better to drink juices or smoothies. The difference between the two is that a smoothie retains the fibre of the fruits and vegetables, while juices do not. Two positives with juicing is that the nutrition is more concentrated in a juice (because you need more fruits and vegetables to make a juice), and the liquid form means it is easier for the nutrients to be absorbed by the body. For me it is a personal preference and how my body is feeling, as to what I prefer. In the morning my preference is to have a juice to ease my body into digestion after fasting through the night. A smoothie on the other hand, I'll prefer when I want something more fulfilling.

In terms of cleansing, juicing is perfect because the body is flooded with beneficial nutrients, while at the same time you are able to give the digestive system a rest. This makes it easier for the other systems to heal and restore balance.

Nature is smart and has a way of providing us with what we need, when we need it. I therefore like to compile my juice recipes according to the season (although there is a bit of an array in this post!). A good idea is to get your fruits and veggies direct from your local farmers market, that way you are ensured of getting seasonal produce at it's freshest. Following the seasons also means less of a negative impact on the environment - always a thumbs up!

Using organic or spray free produce is especially important when juicing as any pesticide residue will be more concentrated when juiced. If organic produce is not available or affordable, then I recommend peeling any skins from the ingredients for e.g. the green skin of a cucumber, and avoid fruits and vegetables known for being sprayed for e.g. the 'dirty dozen'. Also, always wash your fruits and vegetables throughly in filtered water.

These are just my perspectives on juice. I'd love for you to share any insights or favourite recipes. Have a lovely week! xx

spinach, cucumber, pineapple & mint

Every juice post has to contain some form of green juice, and this is my version. What's special about this juice is that it taught me how to shoot movement in the studio. After a number of blurry attempts we got our settings right and captured the falling mint leaves as if they were floating.

1 handful of spinach
1/2 cucumber
2 cups of chopped pineapple
1 handful of mint
1/2 lime (optional)

watermelon, tomato & lime

Watermelon is very hydrating which makes this juice perfect on a hot summers day. If you increased the tomato proportion and added a pinch of cayenne peppar I bet this juice would taste like a smooth gazpacho.

4 cups of watermelon
1 tomato
1/2 lime

Pineapple, grapefruit & lemongrass

I love lemongrass. I discovered and started using it in my own recipes, only after we moved back to New Zealand. I like to mix it with tropical fruits such as pineapple and mango which has led to many lemongrass in green smoothies, chia puddings and I've even mixed with white chocolate when making truffles.. Enjoy this juice as it is or make it green by including a handful of coriander to the recipe.

2 cups of chopped pineapple
1 1/2 - 2 grapefruit
5-10 cm lemongrass stalk (start with 5 and adjust accordingly)

beet, grapefruit & ginger

A juice post wouldn't be complete without a beet concoction. Here is my favourite.

1 large beet
1 grapefruit
3 cm chunk of ginger

Aimee Magne 02/05/2015 Aimee Magne 02/05/2015

caramel chia & kingsize

I’ve been swept up in a whirlwind of something new. Something I thought was wildly beyond my reality. A place I’d be in my dreams, gone the instant I opened my eyes. However this is not a dream. This is real and I'm still pinching myself.

I’ve earned a spot in the Kingsize studios 2015 scholarship programme. 'Kingsize' is New Zealand's largest stills-video gear hire and rental studios - a kind of hub for New Zealand's leading photographers and amateurs like me alike. The programme means I'll be attending photography classes for the next three months, meeting renowned photographers and embarking on challenging assignments using different lighting techniques.

I think about the chain of events that got me to this place. The smallest of actions, which, if not for them, life might be very different right now...

February. A haircut and I’m early. A magazine in the waiting area. I turn a page and there's an advertisement for a summer school photography programme at a place called Kingsize. Perfect - only I’m two weeks too late. An apprehensive phone call anyway, and a welcoming voice. Biting the bullet and saying yes to a week long intensive course just for me. Apprehension – my first day. Learning what the most basic buttons on my camera mean. Switching from ‘auto’ to ‘manual’ mode for the first time. Yes this was not much more than 2 months ago. And now here I am. Surrounded by the most talented creative individuals and I have earned a spot among them. How did that happen??

I won’t waste my time in wondering (there’s too many other things to learn right now). I’ll just marvel at the fact that life can be pretty darn wonderful… xx

caramel chia

Makes 1 large or 2 small servings

1 cup of homemade almond or pecan nut milk
1/2 a frozen banana
2 medjool dates (pitted)
2 tsp mesquite powder*
2 tsp maca powder*
1/2 tsp vanilla extract
a pinch of himalaya mountain salt or sea salt
1/4 cup of chia seeds

how to:

Start by soaking chia seeds in 3/4 - 1 cup of water and leave to sit for 1/2 an hour minimum. You will need to stir once or twice during the half hour. The chia will form a thick gel like substance but shouldn't be dry.
Once ready, blend all other ingredients (excluding chia mix) in a high speed blender, until smooth.
Turn blender to it's lowest setting and add soaked chia seeds. Pulse very gently 2-3 times to mix in the seeds, making sure to keep them intact. (If you blend too strongly and break the seeds you will end up with a thick sludge - not such a nice consistency on the tongue =)). Alternatively you can stir in with a spoon.
Serve directly.

variations

If you prefer a straight up smoothie, omit the chia seeds and increase to one and a half frozen bananas.

*mesquite & maca

I'm sorry, this blog is supposed to be about food, however my life stories seem to be taking over. Oops! For those of you who aren't familiar with mesquite and maca, they are both superfood powders originating from Peru, which can be purchased in your local organic shop.

Mesquite has a distinct caramel flavour making it a perfect addition to the flavour profile of this recipe. It's high in protein, calcium and magnesium, and is well known for having a balancing affect on blood sugar levels. Maca (the one I accidentally tipped upside down whilst doing this shoot), on the other hand, has a distinct malty flavour which matches mesquite in a lovely way. It is well known for it's hormone balancing affects as well as being rich in a number of vitamins and minerals (including vitamins B, C and E, calcium, zinc, iron, magnesium, phosphorus and amino acids). In short mesquite + maca = thumbs up!

Aimee Magne 23/03/2015 Aimee Magne 23/03/2015

tropical green smoothie

Hi everyone! Sorry I’m a little late with last weeks post. I’ve been working on perfecting my earl grey peaches and cream recipe, however it’s still not quite where I want it to be. Tropical green smoothie has therefore jumped in to save the day. Thank goodness!

As I write this, it actually clicked that I haven’t even posted a single smoothie recipe yet. What??!!! Surely not! That is completely wacko as smoothies (particularly green ones), have been such a huge part of Fred’s, and my, daily routine for the past 5 years. (Since I met the beautiful Josefine Jäger and since we both read Victoria Boutenko’s ‘Green for life’, to be exact). I’m pretty sure this lack of attention to smoothies is because since launching my blog, I have been trying to challenge myself by doing completely new and different things. This has been great and I have been learning loads however, sometimes it's not always the best answer to take on overly complicated things. Sometimes it's better to go with the simple solution right in front of your nose – or on your nose, in my case, in a bright green blob. Ha! In any case, that is what I have done this week while earl grey peaches and cream has some more time to develop. This means you’ll get a taste of what I’ve been having for breakfast lately =)

I want go over all the ingredients in this recipe, however it's passionfruit season in New Zealand and I am currently in love with this beautiful fruits refreshing flavour and unique texture. If it's not passionfruit season where you are, simply garnish instead with your favourite superfoods.

I also have a sweet spot for coriander/cilantro which I know, is not everyones cup of tea. If this is you, just up the amount of leafy greens.

On a photography note, these pictures I shot last week using my new 100mm Canon macro lens (it was the first time ever actually!). I'm really amazed by the differences in the picture quality and detail. Previously I had been using a 24-70mm lens, which came with my camera (I use a Canon EOS 6D). Anyway, I hope you like the pictures and the recipe - have a great week! xo

tropical green smoothie

Makes 1 large or 2 smaller glasses

1 large handful of spinach or other dark leafy greens
1 handful of coriander/cilantro*
1/2 mango
1 large grapefruit or orange
5 cm piece of cucumber
1 passionfruit
2-3 cm chunk of ginger
pinch of sea salt

Blend all ingredients, excluding the passionfruit, in a high speed blender. I find that the citrus and cucumber gives enough liquid to get the smoothie going, however you may need to add some filtered water (or if you prefer a thinner consistency).

Stir in passionfruit for an exciting texture.

* If you don't have an affinity for coriander/cilantro, simply increase the amount of greens.

Drink or slurp mindfully and enjoy!

Aimee Magne 13/03/2015 Aimee Magne 13/03/2015

3 plant milks

This post is all about flavoured plant based milks (i.e. 'milk' made from nuts or seeds). Yay! I find they are a fun alternative to juice (especially for those who don't tolerate dairy). Often you'll see them included as part of a cleanse package, providing more of a dessert like treat after a day of juicing. They are incredibly healthy and also very simple to make. All you need is a juicer, a blender and a nut milk bag. If you haven't made a nut milk before, that too is not difficult - I have included some guidelines at the bottom of this post.

Feel free to play around with the juice to milk ratios in these recipes as well as the level of sweetness according to your palate.

tumeric, ginger & carrot milk

This plant milk is one of three that I did as part of my final project at Matthew Kenney culinary school, the others being a reishi chocolate milk, and a matcha green tea milk. My inspiration is that I wanted each of the milks to be based upon an ingredient that is immensely beneficial to the body. In this plant milk, that super ingredient is of course turmeric, well known for it's anti-inflammatory effects. Turmeric itself is rather strong, so the sweetness of the carrot juice balances nicely whilst also bringing a dose of vitamin A to the blend. Yay! I've also added ginger this time around (more anti-inflamatory super powers!), and manuka honey as a sweeter - this plant milk is pretty great!

Makes approx 2 cups

1 1/4 cups almond milk
1/2 cup carrot juice
1/4 cup tumeric juice
1 Tbsp manuka honey
2-3 cm chunk of ginger
seeds of 4 cardamom pods
1/2 tsp cinnamon
pinch of sea salt

Blend all ingredients in a high speed blender.

*Tips 1 - watch out when dealing with tumeric juice as it will stain! Also, if you think juicing tumeric is a bit much you could add in 2 - 3 small tumeric roots when blending.

*Tips 2 - I find I like this milk a bit better when it has a thicker consistency. I like to add 1 Tbsp chia seeds after blending and then I'll leave the milk to develop in the refrigerator for 1/2 an hour. After this time, I'll re-blend the milk and strain the mixture through a sieve to remove chia bits. Alternatively you could blend 2 Tbsp cashew nuts (soaked for 2 hours), for thickness.

caramel beet milk

Beets bring such a beautiful colour to - well almost any food really (just don't blend with greens in a smoothie or juice as you will get an unappealing brown colour!). Beets are inherently sweet and when paired with medj0ool dates, nut milk and cinnamon each component seems to enhance the other into a whole that is caramelly and delicious. You could boost this milk with maca powder, a superfood known for it's regulating effects on hormones as well as being beneficial to the thyroid.

Makes approx 2 cups

1 1/2 cups almond milk (alternatively hazelnut milk)
1/2 cup beet juice
1 medjool date
1 tsp cinnamon
pinch of sea salt

Blend all ingredients in a high speed blender.

green milk

This milk combines a potent green juice blend with brazil nut milk A far more pleasant experience than closing your eyes and knocking back green bitterness in the name of good health, whilst ensuring you still ingest all the green good stuff.

Makes approx 2 cups

1 1/4 cups brazil nut milk
3/4 cold pressed green juice (my blend was cavalo nero kale and celery)
2 medjool dates
seeds of 4 cardamom pods
pinch of sea salt

Blend all ingredients in a high speed blender.

basic nut milk

Soak 1/2 cup of nuts (hazelnuts, brazil nuts or almonds in this post), in filtered water for approximately 6 hours or overnight*.
Rinse thoroughly and mix in a high speed blender with 2 cups of filtered water for 30 seconds.
Strain blend through a nut-milk bag, into a bowl. The remaining nut pulp can be dehydrated and used as a flour, or alternatively used as is for e.g. in a raw cookie or dessert base recipe.

*In raw food, we always soak our nuts and seeds before using them. This removes the natural enzyme inhibitors protecting the nuts and seeds, thereby making them easier for the body to digest.

Aimee Magne 25/01/2015 Aimee Magne 25/01/2015

a green start

Hi!

I’m Aimee and welcome to the start of hope & organic. I’m turning over a green leaf and I’d love for you to join me.

This leaf is about looking my dreams in the eye. My dreams of working wholeheartedly with organic, plant based food. It’s about acknowledging that a bigger space is needed for dreams in my life. I have a goal you see, and that is to spend every day doing what I love... and to share this with the world!

My dreams of working with plant based food have played an enormous role in shaping who I am over the past few years. However I have kept them hidden, except from only those who know me well. I have spent weekends photographing food, experimenting on my husband, friends and family. I‘ll fall asleep with cookbooks. I even learned Swedish from recipes by Anna & Fanny Bergenström and Monika Ahlberg. The closest I came to making my dreams real, was taking 2 months away from my corporate job to train at Matthew Kenney's raw food culinary school in Santa Monica. However, for some reason, fear of the unknown brought me back to the job I left.

But then there are turning points in life. Certain events that open our eyes as to how precious the gift of life is. How easily it can be taken away. That make us aware that we are denying this gift by spending our time doing something that does not fulfill.

So hope and organic is about taking a leap of faith. New beginnings. A plunge into the unknown. I'll be sharing my plant based recipes, my thoughts and dreams, and my photos. I have a lot to share and a lot to learn. So let us learn, share and inspire together.

"Take a deep breath. Lift my head. Take my hand… as we plunge together.

To make our dreams our 'everyday'.

To spend every day doing what we love".

Aimee xo