3 Delicious Juice Recipes We're Making Right Now

In Honor of #NationalGreenJuiceDay, we're sharing some of our favorite recipes from our brand partner, Suja Organic. Eating clean has never tasted so good!

SUJA-INFUSED BANANA BREAD

Ingredients

4 ripe bananas

2 eggs 

1/2 cup Suja Berry Protein

1/3 cup honey

2 tablespoons vanilla extract

1 teaspoon baking soda

2 tsp. baking powder

1/2 teaspoon salt

2 cups all purpose or whole wheat flour

Directions

1. Preheat oven to 350˚F and prepare a 9×5 loaf pan with parchment paper and non-stick cooking spray.
2. In a large bowl, mash bananas with a fork. Add eggs, Suja Berry Protein, honey, coconut oil, vanilla extract, baking soda, baking powder, and salt. Stir to combine.
3. Add flour and stir until combined. Pour batter into prepared loaf pan and bake for 1 hour or until a toothpick comes out clean.
4. Let cool for 10 minutes and transfer to a cooling rack. Once completely cooled, cut into slices and enjoy!

SUJA LEMON BUNDT CAKE

Ingredients

1 ½ cups oat flour

1 ½ cups almond meal

1 cup vanilla Daiya Dairy-Free Yogurt 

½ cup lemon suja juice

⅓ cup Califia Farms Almondmilk

⅓ cup coconut sugar

1 tablespoon flax meal

1 tablespoon lemon zest

1 tablespoon vanilla extract

2 teaspoons baking soda

½ teaspoon sea salt

3 tablespoons of Califia Farms Plant Butter 

1 cup powdered sugar

1 tablespoon lemon juice

Directions

1. Preheat the oven to 350 degrees.
2. Combine the flax meal with 3 tablespoons of water and set aside.
3. In a medium bowl whisk together the flour, almond meal, baking soda, lemon zest and sea salt.
4. In a separate dish combine the flax egg with lemon juice, yogurt, coconut sugar, and vanilla.
5. Add the wet to the dry and slowly whisk in almond milk until the batter is creamy. Not too thick or runny.
6. Pour into a nonstick bundt pan and bake for 20-25 minutes.
7. Allow it to cool completely before frosting.

To make Lemon Buttercream Frosting

1. Melt the vegan butter and allow it to cool so it’s a cold liquid.
2. Whisk together with sugar and lemon juice until it’s nice and thick.

APPLE CIDER PANCAKES

Ingredients

1 green apple, peeled and diced

1/2 cup Suja Spiced Apple Cider

1 cup spelt or whole wheat flour

1 1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ginger

3/4 cup Suja Spiced Apple Cider

1/4 cup Ripple Vanilla Plant-Based Milk

1 tablespoon chia seeds, mixed with 3 tablespoons cold water

2 tablespoons melted coconut oil

2 tablespoons pure maple syrup

Directions

1. In a saucepan, add the apple and apple cider. Set to low/medium heat and allow the apples to soften and the apple cider drink to condense. Stir occasionally to avoid burning. Set side. This will be a topping for the pancakes once cooked!
2. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and spices. Whisk in the rest of the ingredients until combined.
3. Grease a griddle and heat on medium. Pour the pancake batter onto the griddle into 3-4 inch pancakes. Cook on both sides about 2-3 minutes, or until golden and cooked all the way through. Top with cooked apples and warm maple syrup,