Osha Groetz, Green Elephant Juicery


Pickled Red Cabbage & Heirloom Carrots

Collard Enchilada Wraps w/ Cashew Sour Cream

Cacao & Raspberry Chocolate Bites


Clean Green – 100% Organic Cold Pressed Juice

Cyan & Rosewater Lemonades


Pickled Red Cabbage & Heirloom Carrots



Sea Salt

Black Peppercorns

White Wine Vinegar

Apple Cider Vinegar


Heirloom Carrots

Red Cabbage



Boil a glass Ball Jar (including Lid & Seal) for 10 minutes – Dry and Cool

Shred red cabbage, removing any large white veins

Use a peeler to make long thin ribbons with the carrots

Thinly cut the lemons into ‘lemon wheels’

Add shredded cabbage, carrot ribbons, and lemon slices to Ball Jar

Whisk vinegars, herbs and spices in separate stainless bowl

Pour the liquid over the the vegetables, fill the rest of the jar  with water, leaving 1″ from top of jar

Leave in a cool dark place for 5 days.  Store in the fridge after your pickle is done



Collard Enchilada Wraps w/ Cashew Sour Cream

Chipotle-Lime Enchilada Dressing:

Lime Juice

Garlic Cloves

Cilantro Leaves

Tomato Paste


Sea Salt

Chipotle Powder


Black Pepper


Safflower Oil

Black Bean, Quinoa, Roasted Corn Filing

Cooked Quinoa

Black Beans

Roasted Corn

Diced Tomatoes

Diced Red Bell Pepper

Minced Red Onion

Chipotle Lime Enchilada Dressing

Cashew Sour Cream:

Soaked Cashews

Filtered Water

Lemon Juice

Sea Salt

Fresh Garlic

To Construct Wraps:

Collard Leaves

Black Bean, Quinoa & Roasted Corn Filling

Cashew Sour Cream

Pickled Red Cabbage & Heirloom Carrots



For Enchilada Dressing:  Add all ingredients to the vitamix, except safflower oil

Slowly drizzle in safflower oil while blending

For Filling:  Mix all ingredients in a bowl, set aside

For Cashew Sour Cream:  Add remaining 5 ingredients to blender or Vitamix

Blend Well, refrigerate for at least 1 hour before serving

To Construct Wraps:  Flash-Blanch de-veined collard leaves for 3 minutes

Top with filling, tuck sides and roll

Top with Cashew Sour Cream & Pickled Red Cabbage & Carrots



Cacao & Fresh Raspberry Chocolates


Fresh Raspberries

Coconut Oil

Cacao Powder

Maple Syrup

Sea Salt



Muddle Raspberries until they are slightly broken down

Using a silicone baking mold, add a small amount of raspberries to each mold

Construct a ‘double boiler’ with a small to medium sized baking pot 

Fill pot with 1-2 inches of water

Add remaining ingredients to stainless steel bowl

Bring the water slightly to a bowl, but not on too high of heat

Put the stainless steel bowl on top of pot, making sure water level is not so high that it touches bottom of bowl

Whisking frequently, mix ingredients well

As soon as coconut oil is first melted and ingredients are well mixed, remove from heat

Immediately pour mix into baking molds

Refrigerate until set (aprox 30 mins) – Or freeze for quicker results

Chocolates should be stored in refrigerator





Green Elephant Juicery



Avon, Edwards & Vail – 970-470-4042

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