Recipes
Peanut and Cashew Butter in a Sana Juicer
Roasted peanuts or cashews, a little oil and the homogenising screen on a Sana 707, 727 or 929 give you fresh nut butter in minutes. Here is Sana's method and what we have learnt.
Celery juice on a horizontal juicer
Plain celery juice, made properly: how much celery you need per glass, how to prepare it, why horizontal juicers cope with the stringy fibres, cleaning up, and a plain look at the claims.
Fruit juices the whole family will drink
Three family fruit juices and a handful of variations for South African summer fruit, with practical prep tips, a sensible take on sugar, and what to know before giving fresh juice to little ones.
Carrot and beetroot juices: two foundation recipes and their variations
Our two everyday root juices: carrot, orange and ginger, and beetroot, cucumber, ginger and lemon. With variations for each, plus the practical side: peeling, yields, earthy flavour and beetroot stains.
Almond Milk with a Sana Juicer
Soaked almonds, cold water and a Sana horizontal juicer make fresh almond milk in about 15 minutes. Here is Sana's method, the ratios we use, and what to do with the pulp.
Ginger and Turmeric Shots on a Slow Juicer
Two simple shots made with fresh roots on a slow juicer, with the practical answers: whether to peel, how strong to make them, how much to drink, how to freeze them and how to deal with turmeric stains.
Green Juice Recipe: Celery, Ginger and Lemon, and Ways to Build on It
Our everyday green juice is celery, ginger and lemon, with almost no fruit. This is the base recipe, a kale version, and the feeding tricks that get more juice out of leafy greens.
How to Get Your Family onto Whole-Grain Bread (Without a Fight)
A step-by-step way to move a household from white bread to 100% fresh-milled flour in about two months, plus a soft 50/50 lunchbox roll recipe that children actually finish.
How to Start a Sourdough Starter With Fresh-Milled Flour
A day-by-day method for a sourdough starter made from home-milled rye or wholewheat, with feeding ratios, South African kitchen temperatures and fixes for the day-4 stall.
The Everyday Fresh-Milled Sandwich Loaf That Isn’t a Brick
A 100% freshly milled wholewheat tin loaf that is genuinely soft, made with yeast in about four hours. The scald is what stops it being a brick.
