We’re constantly trying to eat better. The hardest place to do so? The office or on the go. As grown ass women, we know we should be choosing nutritious lunches over a bag of chips and more coffee, but taking the time to take care of ourselves is a challenge.
That’s where The Moon Juice Cookbook (out today!) comes in. Moon Juice and it’s co-founder Amanda Chantal Bacon built the book around their famous potions; add just a few teaspoons of their powders to boost brain power, improve your mood, and seriously fix your skin. These recipes are all portable and easy to snack on, and it goes without saying that they’re delicious. Spending some time on a Sunday/after work/before the gym for meal prep will so be worth it. Continue reading for our favorite recipes from the book: Your body will thank you.
From The Moon Juice Cookbook, Amanda Chantal Bacon.
Beet Aid Juice & Seed Cracker
These crisps and those that follow are made with activated seeds and Moon Juices. They are radiant, cosmic, spellbinding raw crackers that incorporate everything I love that comes from the earth: vegetable juices and activated seeds. These crackers are so satiating, filled with activated seed power and enzymatically potent, nutrient-dense juices that three or four will speak to many of the body’s systems all at once, curbing hunger and delivering the goods. You can soak the oats and seeds together in one bowl, using the ingredient with the longest soaking time (the oats) as your guide for timing.
1¾ cups activated rolled oats
1¼ cups activated sunflower seeds
1 cup activated pumpkinseeds
¼ cup activated chia seeds
¼ cup activated poppy seeds
¹⁄³ cup activated flaxseeds
1 cup beet juice pulp
½ cup fresh lemon juice
½ cup extra-virgin olive oil
2 tablespoons psyllium husks
2 tablespoons fresh beet juice
4 teaspoons pink salt
4 cups water
Combine the oats and seeds in a large bowl and mix well. In a blender, combine ½ cup of the beet pulp, the lemon juice, olive oil, psyllium husks, beet juice, and salt and puree until smooth. Add to the oats and seeds, remaining ½ cup beet pulp, and water and mix well. Set aside for 30 minutes. Spread the dough on three dehydrator sheets in thin even layers. Dehydrate at 118°F or the closest setting on your dehydrator for 4 hours, until the dough is dry enough to lift off the dehydrator sheet. Flip the crackers and place them directly on the dehydrator rack without the dehydrator sheet for 1 hour. Cut the crackers into rectangles roughly 4 x 3 inches, then cut those in half on an angle. Return the crackers to the dehydrator for 24 hours or until completely dry and crisp. Let cool, then store in an airtight container at room temperature for up to 3 months.
For years, I ate oatmeal every morning to fuel my day. Oats are an incredible example of plant fuel, yet they always seemed to have the opposite effect on me. I’ve since learned that when you cook oats, they become acidic, while raw oats are very gentle and alkalizing on the system. To serve this muesli, I soak the oat mixture in pumpkin seed milk overnight, an effortless way to bring out the natural creaminess of oats and provide decadence because the heavy lifting of this recipe is done while you sleep. You can easily scale this up or down to serve one or ten. White mulberries and maple syrup are mineral dense, while the pumpkin seeds and pumpkin milk are hormone regulating and libido boosting.
11½ cups rolled oats
1½ cups unsweetened coconut flakes
2 cups dried mulberries
2 cups raw pumpkin seeds
1 teaspoon pink salt
2 tablespoons plus 1 teaspoon chia seeds
½ teaspoon freshly grated nutmeg
1 tablespoon ground cinnamon
1 cup pure maple syrup
In a large bowl, whisk together all the ingredients except the maple syrup to blend thoroughly. Drizzle with the maple syrup and toss with a rubber spatula to coat evenly. Spread the mixture evenly on dehydrator sheets and dehydrate at 118°F or the closest setting on your dehydrator for 24 hours. Transfer to an airtight container and store at room temperature for up to 3 months. To serve, stir 1 cup of the muesli with 2 cups Pumpkin Seed Milk (page 101). Refrigerate overnight; in the morning your overnight oats will be ready to go! Garnish with sprouted pumpkin seeds.
I incorporate raw yams into my diet whenever I can, as they are incredible for short-term memory support and hormonal harmony. This blend is not too sweet—it’s a deeply grounding, earthy concoction using just a touch of apple to bring these three golden roots out of the ground and into your glass. My favorite element of the Spiced Yam is its almost chewy mouthfeel—radiant carrot juice teases out yam’s every last milky mineral. Paired with ginger’s spice and the aromatic oils of pressed cinnamon, this is a uniquely rich juice.
4 sweet red apples, such as Red Delicious
5 cups coarsely chopped orange-fleshed sweet potatoes (about 6 small or 3 large)
1 pound carrots (8 thin medium carrots)
1 (2-inch) piece fresh ginger
¼ teaspoon ground cinnamon
Feed the apples, sweet potatoes, carrots, and ginger into a juicer, alternating among the ingredients. Stir in the cinnamon and serve.
Strawberry Rose Geranium Bars
I’ve turned my penchant for snacking and my sweet tooth into an inspiration to include more enzymes in my diet through raw treats. One of my first projects as soon as the Moon Juice kitchen was up and rolling was to create this Fig Newton–type bar. The flavors evoke a summer evening in Bolinas, where I was cooking dinner for a group of friends that included chef Alice Waters. I went to a farm on my bicycle to buy all the produce for the meal and picked up a big basket of fresh strawberries so ripe and fragrant that I could smell them as I cycled home. That night, I macerated the berries with honey, muddled rose geraniums leaves, and scented the whipped cream with the juices. Every time I have this bar, I remember that magical night.
½ cup activated almond flour
½ cup activated raw almonds, finely ground in a food processor
1½ cups activated oats, finely ground in a food processor
½ teaspoon raw vanilla bean powder
½ teaspoon pink salt
¼ cup almond butter
½ cup pure maple syrup
1 cup fresh or frozen strawberries
10 Medjool dates, pitted and soaked in water to cover for 30 minutes
1 tablespoon fresh lemon juice
¼ teaspoon raw vanilla bean powder
2 drops of geranium essential oil
Combine all the first set of ingredients in a large bowl and mix thoroughly. Cover the dough with plastic wrap and refrigerate for 30 minutes, until it is warm. The dough is now ready to form into a tart shell or roll out to a ¼-inch thickness and cut into cookies. You may have dough left over, which you can freeze to add to your next batch, or simply make into balls and eat out of hand.
Combine all the remaining ingredients in a blender and blend on high until completely smooth. Transfer to a wide-mouth jar and dehydrate at 118°F or the closest setting on your dehydrator for 1 hour for jam, 2 hours for pastry filling, and 4 hours for candy. Store jam or filling an airtight container in the refrigerator for up to 2 weeks. Candy will keep for up to a month in an airtight container. Halve the dough, then roll out one portion ¼ inch thick and spread with the jam. Roll out the remaining dough and set it on top of the jam to create a large sandwich. Dehydrate at 118°F or the closest setting on your dehydrator for 2 hours, then cool in the refrigerator. Cut into rectangles or squares. Wrap the bars tightly and store at room temperature for up to 1 week or in the freezer for up to 3 months.
Sumac Tomato Jam with Pine Nuts
Not all jams need to be sweet. This tangy blend works as a topping for cheese-smeared crisps, raw pizzas, or unsweetened yoghurt for an unconventional but delicious breakfast. In addition to the pine nuts, I sometimes and chopped fresh mint, parsley, basil, or oregano as a garnish.
1 ½ cups warm water
1 cup unsalted sun-dried tomato
1 clove garlic
1 tablespoon ground sumac
¼ teaspoon ground cumin
½ teaspoon apple cider vinegar
¼ teaspoon pink salt
¼ cup extra-virgin olive oil
2 tablespoons pine nuts, for garnish
Pour the warm water over the sundried tomatoes and soak overnight. The next day, drain the tomatoes, reserving the soaking water. Place the tomatoes in the food processor with the garlic, sumac, cumin, vinegar, and salt and process until finely chopped. Add the oil and half the reserved soaking water. Blend until the jam is fully pureed. Transfer to a covered container and store in the refrigerator for up to 1 week. Serve garnished with the pine nuts.
Turmeric Cider Pickles
Apple cider vinegar is incredible for gut health and alkalization, and turmeric helps the body process fat while acting as a powerful anti-inflammatory, liver support, blood cleanser, and overall wonder root. This is quite the beautifying pickle. Turmeric stands up nicely to ghee and other fats, so it’s great paired with heavier meals. It’s just the thing to serve alongside rich curries. I also love little slivers of it buried in an avocado wrap or to spice up a grain bowl. My favorite part may be the garlic juice it creates. Mixed with olive oil it’s a perfect dressing and you can sip on it straight as an immunity shot or digestion tonic. Not gonna lie, though: Your hands will get stained with golden turmeric—think of them as battle scars from pickle making!
1 (3-ounce) piece fresh turmeric root
3 cloves garlic, smashed with the side of a knife
3 chiles de àrbol, torn in thirds by hand
½ teaspoon pink salt
½ cup apple cider vinegar
Scrape the peel from the turmeric root with the side of a spoon and then use a mandoline to slice it lengthwise into long, thin strips. Place the sliced turmeric in a clean 1-quart glass jar and add the garlic, chiles, salt, and vinegar. Cover and refrigerate for up to a month, and use as soon as an hour later.