The Juice Truck is a plant based recipe book written by Zach Berman and Ryan Slater. After a trip to India tasting some delicious juices, they were inspired to created the first ever cold-pressed mobile juice bar in 2011 called, you guessed it, The Juice Truck. Since that time, they have expanded to include a juice café and smoothie cart. Then, of course, The Juice Truck book! Love healthy, tasty drinks and food? Want to live a healthy lifestyle? Don’t we all?! Well, this book is for you!
What’s The Juice Truck about?
The Juice Truck is so much more than your average recipe book, you guys. Ok, yes, it has a bunch of really good recipes (110 to be exact). All of the recipes are plant based and contain loads of good-for-you ingredients…stuff you want to put in your bod and stuff that makes you feel good, ya know? As I was looking through this one, I tagged so many recipes that I want to try. The recipes are primarily smoothies and juices, but there’s also recipes for making your own nut milk, mains and some snacks.
What makes this one special is, besides the awesome recipes, The Juice Truck is super informative! For example, I learned the main difference between a juice and a smoothie. A juice is basically “nutrient-rich water” and a quick way to get nutrients in ya. A smoothie, on the other hand, is more of a meal replacement and could contain a bunch of ingredients – the whole piece of fruit, milk, oats, you name it.
I learned so much reading this book. Did ya know that you should use cold water instead of ice when making smoothies?? Who would have thought? The reason behind this premise is that a cold smoothie will slow down your digestive process and may cause indigestion.
One of this things that I particularly love about The Juice Truck is the seven week cleanse meal plan – super awesome! There’s a whole section devoted to the preparation process of a cleanse, best practices and even some reactions that you could expect.
There are even case studies throughout written by specialists. For instance, one is called ‘The Foundation of Optimal Health: Proper Hydration’ written by Jennifer Trecartin Brott, a registered nutritionist and orthomolecular health practitioner. I coul feel my brain getting bigger as I read these articles 😉
The Juice Truck is organized as follows:
- The Intro
- The Basics
- The Lifestyle
- The Cleanse
- Smoothies and Smoothie Bowls
- Nut Milks
- Wellness Shots
- Cleanse Juices
- The Food
The Tahini Greeny on page 118
Though I don’t drink a lot of green smoothies, I am a fan of them. This one really intrigued me because of the combination of spinach, kale, mint and tahini. I ‘ve never used tahini in a smoothie before (pretty much only in hummus) so I knew when I saw this one I had to give it a try. It was absolutely delicious! The mint really shined through and I would, without a doubt, make this one again. I did have some larger pieces of date that wasn’t broken down in the bottom of my glass. This may be my blender – not a huge deal at all cause the flavour was still awesome!
The Tahini Greeny
- 1 cup spinach leaves
- 2 kale leaves
- 1 small handful fresh mint leaves
- 2 Medjool dates
- 1.5 Tbsp tahini
- 1 frozen banana
- almond milk -filled to 500 ml mark
- Blend all the ingredients inn a blender until smooth and creamy, then serve.
Nutrient Packed Guacamole on page 195
I’ve made guacamole before, but what drew me to this one was the addition of shredded carrot and zucchini. I loved the extra oomph of nutrition this guacamole had from the veg. When I read the ingredient list, I was a little surprised that there was no chili in there but, honestly, it really didn’t need it. But, if you want that little kick of heat, I’m sure it would be no big deal to add some. This one disappeared fast!
Nutrient Packed Guacamole
- 2 ripe avocados
- 1/2 white onion -finely chopped
- 1/2 cup chopped cilantro
- 1/2 cup grated zuccchini -optional
- 1/4 cup grated carrot or carrot pulp from juicing -optional
- 1/2 cup chopped tomato
- 2 cloves garlic -crushed and minced
- juice of one lime
- 1 tsp sea salt
- Peel and mash the avocados in a medium serving bowl.
- Stir in the rest of the ingredients or blend on slow and serve.
The Almost Pad Thai on page 208
I loves me some pad thai. This one was super easy to prepare and even easier to eat. I seriously could have eaten the entire pan myself. This one is not overly saucy (well, no pad Thai is), but the sauce was SO good that I could have done with more. Next time, I’ll probably make 50% more sauce so the noodles are super coated. And there will be a next time with this one. We had a small amount of leftovers and I was sad to discover that hubby got to them before me, lol 😀
The Almost Pad Thai
- 8 oz brown rice noodles -or specific pad Thai noodles
- 1 Tbsp grapeseed oil
- 1 tsp minced ginger
- 2 cloves minced garlic
- 1/4 cup shredded carrots
- 1/2 cup diced zucchini
- 1/3 cup thinly sliced purple cabbage -use a mandoline if you have one
- 1/4 cup crushed raw almonds or tamari almonds
- 1/2 cup chopped fresh basil
- 1/4 cup finely sliced green onions
- 1/4 cup almond butter -raw is best but roasted works too
- 2 Tbsp coconut aminos sauce or tamari
- 1 Tbsp maple syrup
- juice of one lime
- 2 Tbsp sesame oil
- 2 tsp sriracha -optional
- For the pad Thai, bring a large pot of water to boil and prepare the noodles according to the instructions on the package.
- For the sauce, in a small bowl, whisk together all the sauce ingredients and set aside.
- Place a frying pan over medium heat and add the grapeseed oil, ginger, and garlic. Saute for 3 minutes, being careful not to let the garlic burn.
- Add the carrots, zucchini, purple cabbage, and the rinsed and drained noodles. Add sauce. Thoroughly mix together all the ingredients and cook for 5 minutes.
- Once the noodles look slightly seared, remove the pan from the heat. Top each serving with almonds, basil, and green onions.
Other Noteworthy Recipes
Like I mentioned, there are a lot of recipes in The Juice Truck I want to try so I know I will refer back to it often. These are definitely on my to-make soon list—>
- The Coconut of Coconuts on page 105
- The Diablo on page 113
- The Juice Truck’s Famous Granola on page 190
- The Cacao Coconut Bar on page 193
- The Broccoli Avo Crunch Salad on page 209
- The Super Satisfying Vegan Pho on page 210
Should this Book be on your bookshelf?
The Juice Truck retails for $19.95 U.S. or $24.95 Canadian. While there are some ingredients (‘boosters’ like maca, moringa and lucuma) that are used in some of the recipes (particularly the smoothie recipes) that may be unfamiliar or inaccessible to some people, I would definitely recommend this book.
For the most part, all of the recipes contain accessible ingredients that one could easily find or would naturally have in their pantry and refrigerator. Being a big fan of smoothies and eating healthy most times, I’m going to get a lot of use out of this book and I think you will too. Grab yourself a copy; you’ll be happy you did!
Hope you’ve enjoyed The Juice Truck Book Review! Until next time, take care and chit chat again soon 🙂
Title: The Juice Truck
Authors: Zack Berman and Ryan Slater with Colin Medhurst
Paperback: 240 pages
Publisher: Appetite by Random House