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Want to try some healthy autumn juices? Adding a daily juice to your diet is a good way of helping toward your 5-a-day fruit and vegetable target. These recipes are all rich in diverse nutrients, and the main ingredients are vegetables and fruit that are in season for autumn. Sweet root vegetables like carrot and beetroot are an excellent choice, and so are sweet fruits that are in season, like pears and apples. There are a lot of green vegetables available in autumn, too, including spinach, kale and cucumber. You can add mint, basil, lemon, lime, or ginger to add extra flavour to your juices.

Juicing can be a healthy and invigorating way to start your day and brighten those darker mornings.  For these juice recipes, you’ll need a juicer. Read on for four delicious autumn juice recipes:

1. Apple Spice 

• 2-3 red apples (chopped and core removed)
• 2 cups of spinach
• 5 cm piece of root ginger
• 1 slice of chilli

This warming juice will certainly make your taste buds tingle this autumn, enjoy the fiery ginger and warm spice of chilli with fresh red apple. Simply add to your juicer and then serve chilled.

Want a spicy zing without making your own – try Plenish Kick: Spicy Lemonade. This refreshingly fiery juice drink is pressed from the finest lemons and chillies. 

2. The Bear

• 4 beetroot
• 4 cups spinach
• 1 pear
• 1 cucumber (topped and tailed, skin on)
• 5 cm piece of fresh root ginger

This one is made of delicious juicy pears combined with sweet beetroot. Simply add it all to the juicer and enjoy. Beetroot juice has many benefits – it’s packed with minerals and antioxidants.  Want all the goodness without making your own? Try Plenish Pump: Berry Beets Juice – a blend of sweet berries with earthy beetroot and zingy lime.

3. Autumn Glow

•  1 cucumber (topped and tailed, skin on)
• Half a head of romaine lettuce
• 2 cups of spinach
• 2 cups of kale
• 1 and a half green apples (stalks on, skin removed)
• 1 lime (skin on) 
• 1 lemon (skin and pith removed)

This juice is packed full of green goodness -kale, spinach and romaine lettuce provide plenty of vital nutrients such as vitamins A, C, E and K plus magnesium, potassium, zinc and folate. This will help your skin glow from the inside out. Want to try green juice without making your own? There are three Plenish green juices to choose from.

4. Autumn Zing

• 2 oranges (skin and pith removed)
• 1 lime (skin removed)
• 2 carrots (topped and tailed, skin on)
• 1 cucumber (topped and tailed, skin on)
• 1 chilli
• Thumb-sized piece of fresh turmeric

This juice combines a powerhouse of flavour and ingredients, turmeric is known for anti-inflammatory properties plus the orange and carrots deliver a Vitamin C hit that will boost immunity. If you want to try an immunity-boosting juice without making your own, try Plenish Shield: Sweet Immunity Juice which is bursting with carrots, oranges, ginger and lemon. 

If you haven’t got time to make your own juice – you can try getting Plenish juices delivered to your doorstep this autumn. They contain nothing but the finest organic produce, cold-pressed and bottled. Do you have any autumn juice recipes to share? Show us your creations @plenishdrinks on Instagram using #plenish.

 

Rav has mastered the art of rice pudding making and this version with roasted peaches is a simply delicious combination. Made with our organic almond milk, which gives it the creamiest base, matched with the toasted rice bringing all the flavours to life.

Ingredients (4 people)

Rice Pudding:

• 20g Plant based spread
• 140g Pudding rice
• 1 Vanilla pod
• 2 tbsp panela or coconut sugar 
• 800ml Plenish Almond Milk
• Pinch of maldon salt 

Peaches:

• 2 Large peaches
• 10g Honey 

To serve:

• Roasted pistachios
• Roasted almonds 

Rice Pudding Method:

1. Preheat the oven to 110 degrees fan/ 130 oven 
2. In a cast iron pot or heavy based saucepan, heat the plant based spread until it’s bubbling 
3. Stir in the pudding rice and toast for a few minutes 
4. Add in the vanilla pod, sugar and salt and stir 
5. Pour in the Plenish almond milk and stir well 
6. Bring this to a gentle simmer and stir frequently 
7. When the rice is evenly floating through the milk put a lid on and place it into the oven 
8. Bake this for 15 minutes or until the rice is cooked 
9. Remove from the oven, stir well 

Roasted Peaches Method:

1. Preheat the oven to 170 degrees fan/190 oven 
2. Cut the peaches in half and place cut side down into a baking dish 
3. Drizzle the honey all over the peaches 
4. Bake for 15-20 minutes until the peaches have caramelised 
5. Remove from the oven and allow to rest for 15 minutes before removing the skins

To Serve:

1. Spoon the rice pudding into bowls, top with an extra drizzle of cold Plenish almond milk, roasted nuts and half a peach

Rav has mastered the art of rice pudding making and this version with roasted peaches is a simply delicious combination. Made with our organic almond milk, which gives it the creamiest base, matched with the toasted rice bringing all the flavours to life.

Ingredients (4 people)

Rice Pudding:

• 20g Plant based spread
• 140g Pudding rice
• 1 Vanilla pod
• 2 tbsp panela or coconut sugar 
• 800ml Plenish Almond Milk
• Pinch of maldon salt 

Peaches:

• 2 Large peaches
• 10g Honey 

To serve:

• Roasted pistachios
• Roasted almonds 

Rice Pudding Method:

1. Preheat the oven to 110 degrees fan/ 130 oven 
2. In a cast iron pot or heavy based saucepan, heat the plant based spread until it’s bubbling 
3. Stir in the pudding rice and toast for a few minutes 
4. Add in the vanilla pod, sugar and salt and stir 
5. Pour in the Plenish almond milk and stir well 
6. Bring this to a gentle simmer and stir frequently 
7. When the rice is evenly floating through the milk put a lid on and place it into the oven 
8. Bake this for 15 minutes or until the rice is cooked 
9. Remove from the oven, stir well 

Roasted Peaches Method:

1. Preheat the oven to 170 degrees fan/190 oven 
2. Cut the peaches in half and place cut side down into a baking dish 
3. Drizzle the honey all over the peaches 
4. Bake for 15-20 minutes until the peaches have caramelised 
5. Remove from the oven and allow to rest for 15 minutes before removing the skins

To Serve:

1. Spoon the rice pudding into bowls, top with an extra drizzle of cold Plenish almond milk, roasted nuts and half a peach

Are you looking for a juice to boost your immune system this spring? These three immunity-boosting juice recipes will give you a natural vitamin hit. Keeping up a healthy dose of vitamins and minerals can ward off viruses like colds and flu – and help keep your energy up.  To start your day with a refreshing juice boost, you’ll need a juicer and a measuring cup for all of your ingredients. Most fruits and veg can be juiced whole, but some require a little prep.

1. Shield: Sweet Immunity Juice

This homemade recipe is based on our Sweet Immunity Juice. This juice is packed with oranges and lemons, which are full of Vitamin C, which is well known for its immunity-supporting benefits. The fiery ginger has antioxidant and anti-inflammatory properties. It’s also full of carrots which get their orange colour from beta-carotene.  Your body can convert beta-carotene into Vitamin A to support the immune system. 

Ingredients:

5 carrots
Juice of three oranges
Juice of half a lemon (skin and pith removed)
One-inch piece of ginger

2. Ginger Immunity Shot 

Plenish Ginger Immunity Shots have 100% of your recommended daily Vitamin C. Here’s a version you can make at home. The recipe combines fiery ginger, sweet apple and sour acerola cherry to make a zesty juice shot that packs a punch.

Ingredients: 

1/4 of a chopped apple,
5-inch piece of fresh root ginger
½ lemon (skin and pith removed)
A splash of apple cider vinegar
Acerola cherry powder

3. Plenish Lift: Sweet Green Juice

This green juice is perfect for newbies. It has a high vegetable content, but it’s balanced with pear and cucumber for a delicate taste. It’s 100% organic and contains over 75% of your daily recommended Vitamin A and C, which support the normal function of the immune system. It’s also a source of folic acid, which supports red blood cell production. This fresh-tasting juice is a DIY version of one of our most popular green juices. 

Ingredients:

1 and a half pears (stalk removed)
1 cucumber (topped and tailed, skin on)
½ head of romaine lettuce
1 cup of spinach
1 cup of kale
½ cup of basil
4 florets of broccoli
Juice of half a lime (pith and rind removed)

Each of these juices are packed with immunity-boosting nutrients to aid your bodies natural defences. If you haven’t time to make these at home, you could try ordering one of our immunity-boosting packs. Our immunity-boosting weekly defence pack contains seven 250ml juices and seven juice shots, one juice and one shot every day for one week. Try our immunity-boosting cleanse to supercharge your system for an even bigger boost. There are six juices and three high-impact juice shots per day you cleanse.

This creamy cashew milk recipe is super simple and super delicious! We’ve paired our cashew ice cream with grilled peaches from the BBQ. They taste just as delicious with any fruits chopped or compote.

Ingredients

• Cashew Ice cream (Base Recipe)
• 500ml Plenish Cashew milk
• 150g agave syrup
• 2 tbsp maple syrup
• 250g Cashew butter
• ½ tsp Vanilla extract
• 1 tsp Sea salt
• 180g strawberries

Method

1. Heat cashew milk, maple and sugar in a pan until all sugar is dissolved
2. Add the cashew butter, vanilla and salt and stir
3. Blend the mixture (stick blender or jug blender) to smooth
4. Chill for at least 4 hours
5. Churn – gelato setting 1
6. Chop the strawberries roughly and fold through the ice cream mixture (turn the machine for 15 mins to fold in)
7. Freeze for at least 2 hours
8. Serve with aquafaba meringues and grilled fruit of your choice

This Almond Cake & Strawberry Sorbet hits all the senses with its vibrant colour and taste. Whipped up by Ravneet Gill Le Cordon Bleu pastry chef, author of The Pastry Chef’s Guide, activist for Countertalk, food columnist for The Guardian & Daily Telegraph, and TV presenter as a judge for Junior Bake Off.⁠ It’s made with our award-winning Almond Milk, and is unbelievably delicious and unexpectedly plant-based.

Cake Ingredients

• 30g almond butter
• 260g plant based spread, I used stork
• 200g golden caster sugar
• 60g smooth apple sauce
• 3 tsp baking powder
• 260g plain flour
• 200g aquafaba
• ½ tsp cream of tartar
• 60g caster sugar

Strawberry & Almond Milk Sorbet Ingredients

• 200ml Plenish almond milk
• 50g Golden syrup
• 160g Caster sugar
• 250g Strawberries
• Pinch of salt

Cake Method

1. Line a 7inch x 11inch rectangle cake tin with parchment paper
2. Preheat the oven to 160 degrees oven/180 fan
3. (I use the paddle attachment on a stand mixer for this)
4. In a large bowl, beat the plant based spread with the sugar until soft
5. Add in the almond butter and apple sauce and keep mixing until fully combined
6. In another bowl, stir together the flour, baking powder
7. Add this dry mixture to the butter mixture and mix well to combine
8. Whip the aquafaba in a stand mixer until thick and frothy
9. Add the sugar and cream of tartar and continue to whip until the mixture looks like a meringue
10. Fold this into the batter
11. Pour into a baking tray, and bake for 35 mins

Strawberry & Almond Milk Sorbet Method

1. In a pan, heat the almond milk, golden syrup and caster sugar until steaming
2. Allow to cool
3. Blend with the fresh strawberries until smooth
4. Pour into a container and freeze until solid
5. Cut this into small chunks and blitz until smooth and it looks aerated
6. Pour this into a container and freeze again for 1-2 hours

Serve with the almond cake and fresh strawberries, and enjoy!

Rav has mastered the art of rice pudding making and this version with roasted peaches is a simply delicious combination. Made with our organic almond milk, which gives it the creamiest base, matched with the toasted rice bringing all the flavours to life.

Ingredients (4 people)

Rice Pudding:

• 20g Plant based spread
• 140g Pudding rice
• 1 Vanilla pod
• 2 tbsp panela or coconut sugar 
• 800ml Plenish Almond Milk
• Pinch of maldon salt 

Peaches:

• 2 Large peaches
• 10g Honey 

To serve:

• Roasted pistachios
• Roasted almonds 

Rice Pudding Method:

1. Preheat the oven to 110 degrees fan/ 130 oven 
2. In a cast iron pot or heavy based saucepan, heat the plant based spread until it’s bubbling 
3. Stir in the pudding rice and toast for a few minutes 
4. Add in the vanilla pod, sugar and salt and stir 
5. Pour in the Plenish almond milk and stir well 
6. Bring this to a gentle simmer and stir frequently 
7. When the rice is evenly floating through the milk put a lid on and place it into the oven 
8. Bake this for 15 minutes or until the rice is cooked 
9. Remove from the oven, stir well 

Roasted Peaches Method:

1. Preheat the oven to 170 degrees fan/190 oven 
2. Cut the peaches in half and place cut side down into a baking dish 
3. Drizzle the honey all over the peaches 
4. Bake for 15-20 minutes until the peaches have caramelised 
5. Remove from the oven and allow to rest for 15 minutes before removing the skins

To Serve:

1. Spoon the rice pudding into bowls, top with an extra drizzle of cold Plenish almond milk, roasted nuts and half a peach