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Halloween post – my new routine and the cold-pressed blood juice

Cold Pressed Beetroot Juice

I have a new routine. For about three weeks now, I’ve been doing half-day juice fasts for two or three days each week, and it’s been great. I will talk about this more in the next blogpost, but today, I thought I’d give you a quick rundown of my routine, what I use to juice, and share a Halloween-themed juice recipe – Cold Pressed Blood Juice, seeing that the big trick-or-treating day is just around the corner.

Cold Pressed Blood Juice

My half-day juice fast routine

Essentially I’m drinking just juice from the morning until the afternoon. When possible I’m trying to have my first juice as late as possible so I can maximise my ‘fasting’ period. I normally undertake this routine on Monday, Tuesday and sometimes Wednesday as well.

I find it easier to do the juice fast during the first half of the week as I have more time to prepare on the Sunday prior, and I like to make my juices in advance so I needn’t waste time in the morning juicing. Cold-press juicing does take quite a bit of time, and since I personally hate cleaning up, I always like to do everything in bulk so I won’t have to clean the juicer every day.

Green Juice

Here’s a breakdown of my juice fast day

  • 8 pm (the night before): Finish dinner
  • 9 am: Breakfast – 450ml green juice (kale, spinach, celery, parsley, green apple and lemon)
  • 11am/12 pm: Lunch – 450ml carrot and beetroot juice (carrot, beetroot and ginger)
  • 3pm: Afternoon Snack – 450ml orange and carrot juice (or other fruit juice)
  • 5pm: Light snack (can either be fruits, nuts, rice cakes or other light snacks)
  • 6:30-7pm: Normal dinner

My Cold Press juicer

I use the Hurom H25 Alpha. It’s a bit pricey but it’s a great little machine. It’s much smaller than my old Breville Fountain juicer that I used way back in the day.

I must say that assembling the machine for the first time was quite daunting. I’ve never used a cold-pressed juicer and there were so many more parts than what I’ve used to. I had to actually read the user guide (as you should!) to make sure that I was assembling it correctly.

It has a pretty small chute, which means that you have to chop your larger fruits and veggies so they fit through. I had known about this requirement from reading reviews of the juicer and I honestly don’t mind the process. I mean, as a vegan, I already spend 80% of my time in the kitchen chopping fruits and vegetables so a bit more chopping won’t hurt. And, furthermore, I find chopping to be rather… therapeutic.

Cleaning the machine has been a breeze, especially now that I’ve gotten used to it. It took me 10 minutes to clean at the beginning but now, I’m down to about five minutes flat.

Overall I’m very happy with my Hurom H25. It does its job, it’s quiet and compact, and it looks pretty slick on the kitchen bench.

Hurom H25 Alpha

Here’s the video to see me (and the juicer) in action, making my favourite carrot juice and the Cold Pressed Blood Juice.

Cold-Pressed Blood Juice

This recipe is so simple that I almost didn’t want to share it. But it really is one of my favourite juices to make. And it does look impressive, especially when served in a skull jar!

Cold Pressed Beetroot Juice
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Cold-Pressed Blood Juice

This recipe is so simple that I almost didn’t want to share it. But it really is one of my favourite juices to make. And it does look impressive, especially when served in a skull jar! Cold-Pressed Blood Juice (makes 500ml)
Course Drinks
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 jar
Author Keren


  • 8 large carrots
  • 1 large beetroot
  • 1 knob of ginger
  • Coconut water optional
  • Skull jar optional


  1. Wash and rinse your vegetables. Chop them if required.
  2. Add the carrots, beetroot and ginger into your cold press juicer and run as per manufacturer’s instruction.
  3. Transfer to a jar and top with coconut water if required.
  4. Serve immediately or store in the fridge for up to three days.

What’s your favourite cold-pressed juice? I’d love to hear from you!

Keren x


Matcha Latte

Drinking matcha latte has become a morning and afternoon ritual for me. It’s soothing and comforting, not to mention smooth, creamy and delicious. The act of making the tea itself is very calming, especially on a very busy day. It brings me back to me. It allows me to pause, breathe and enjoy a moment of calm among the bustle. I’m here, right now, alive. Life is good.

Why I love my Matcha Latte

Unlike green tea where leaves are discarded after they are infused into the hot water, with matcha you’re drinking the actual leaves. It’s rich in antioxidants and nutrients. But above all, I love the taste of matcha, especially matcha latte. Matcha itself has a very strong earthy taste but it becomes a lot milder after you mix it with milk (soy milk in my case). It also has a high amount of caffeine (similar to a cup of coffee) but unlike coffee, it doesn’t cause adrenaline spikes. It creates a rather calm alertness with no spikes and crashes. It comes on gently and leaves just as gently. It’s beautiful.

I currently use organic matcha tea powder from Kenko Tea, which are pure stone ground tea leaves with slight sweetness, and grassy tones with a slight tannin. This is one of the best tasting matchas I’ve had here in Australia. Yes, it may seems quite expensive at first at $44 per 30 grams, but it’s actually cheaper than a buying a cup of latte. 30 grams gives you around 30 cups of matcha latte so it works out to about $1.50 a cup.

Matcha latte-6

This is how I make my matcha latte almost every day. It’s nothing fancy and it’s probably not the best way to do it, but it works for me. I don’t use a sieve and most days I don’t even use a milk frother (though it will taste even better if you do). But honestly, you can just use warm or hot milk and it would be just as nice. You really can’t mess it up. Matcha latte is amazing and I hope you will try it one day, if you haven’t already.

Matcha Latte

Matcha Latte
Prep time
Total time
Recipe type: Drinks
Serves: 1 cup
  • 1 scoop of organic matcha tea powder
  • ¼ cup of hot water
  • 1 cup of soy milk
  1. Add matcha tea powder to cup.
  2. Add a bit of hot water and whisk the powder with the bamboo whisk until pasty.
  3. Then add the remaining water and whisk vigorously to dissolve and make lots of air bubbles.
  4. Heat soy milk on the stove on in the microwave for 40 second on 'high'.
  5. Add to the matcha tea and stir the surface using the bamboo whisk to make air bubbles (I'm not very good at this).
  6. Sip and enjoy the moment :)

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and/or share a picture on Instagram with the hashtag #littlegreenhabits.

Love and (matcha) greens,

Keren Natalia

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Simple Green Smoothie

Do you notice how green drinks are hitting the mainstream cafes and juice bars now? Maybe it’s just me but when I go out, I see green juice everywhere. All the major juice bars seem to have it on their menu now. It’s so exciting and encouraging to see that green drinks are becoming more mainstream. Things are changing and I think it’s awesome.

I started having green smoothie about two years ago. Since then I’ve been having it almost everyday for breakfast. I did lots of trials with different recipe to find the perfect combination of fruit and vegetables and have since found a base recipe that works for me. There’s so many green smoothie recipes available online and offline that it can be overwhelming if you’re just starting out.

I used to put so much stuff (protein powder, superfood supplements, etc) to make it taste good but I have since simplified the recipe to make it easier for me to make (it’s not fun having to take out 10 different things out of the pantry every morning). So this is actually an updated recipe of my old green smoothie recipe which has twice the amount of ingredients. I’ve cut it down such that it can tastes great without having to put tons of fruit in it. Not that there’s anything wrong with fruit but if’s going to be a vegetable smoothie, I figure it should have more vegetables than fruit.

Currently, my favourite smoothie base consists of Frozen Kale, Spinach, Banana, and Avocado. I then add to it more veggies, fruits, herbs, nuts and seeds depending on what I have and what I feel like.

You can get a bit creative with it, adding different kind of fruits and vegetables, seeds, nuts, protein powder, superfood mix, etc etc. Here’s my basic breakfast Green Smoothie recipe which I have made over 200 times and shared with people. My hope is that you will give this recipe a try and start making your own green blend.

Simple Green Smoothie
Prep time
Total time
Imagine being addicted to something so healthy as this. I am. Not because it's healthy but because it tastes great and it makes me feel great.
Recipe type: Drinks
Serves: 2
  • 2 big handful (~ 3 cups) of baby spinach
  • 2 big handful (~ 3 cups) of kale leaves (washed and freeze overnight)
  • 2 medium size ripe banana
  • 1 avocado
  • 1 cup chopped cucumber
  • 6 sprigs of parsley
  • 10-15 mint leaves (the more, the better)
  • 2 cups of non-dairy milk
  • ½ cup water
  • 1 cup of ice
  • Optional - 1 tbsp of each of your favourite superfoods, soaked nuts or seeds
  1. Add ingredients in a blender starting from the heaviest item (so it catches the blade of the blender, it helps the blending process). Blend until smooth.
  2. Pour into a glass and serve.
  3. Can be refrigerated in a glass container for up to 3 days or store in the freezer for about a week

So, what do you think about green smoothie? Are you a green smoothie drinker? If so what’s your favourite green ingredients?

Lots of love,


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Simple Acai Berry Smoothie

Here’s another ‘superfood’ with which you should get acquainted. Açaí (ahh-sigh-ee) is a berry harvested from palm trees found in Brazil and Peru in Central and South America. It has become really popular due to its varied health benefits, as it is high in antioxidants, minerals, healthy fats, and vitamins.


Açaí berries come in several forms such as dehydrated in capsules, in frozen pulp, or as freeze-dried powder. I have only used the freeze-dried powders but I’m keen to try the frozen pulp form as it has a stronger taste, texture, and higher nutritional content. Though the freeze-dried form is very convenient to have laying around as you can add it to juice, smoothies, porridges, desserts, and pretty much anything which takes berries, to instantly boost the nutritional content of your meal.

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