Juice - Kale, Celery, Beet, Lemon, Pomegranate & Herbs

February 16, 2026

Plant Based (Vegan) Banana Chocolate Chip Cookie Recipe

Plant-Based Banana Chocolate Chip Cookies These plant-based banana chocolate chip cookies are soft, naturally sweetened, and perfect for using up ripe bananas. Made with oats and simple pantry ingredients, they’re an easy, cozy bake for everyday snacking or sharing. They come together quickly, with no mixer needed, and are just the right balance of comforting banana flavor and melty chocolate. Ingredients 1 flax egg (1 tablespoon ground flax + 3 tablespoons water) 3 ripe bananas, mashed 1 teaspoon vanilla ¼ cup date syrup or maple syrup 1 tablespoon apple cider vinegar 2 cups rolled oats, ground into flour ¼ cup rolled oats ½ teaspoon salt (optional) 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder ½ cup vegan chocolate chips Instructions Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Prepare the flax egg and set aside to thicken. In a large bowl, combine all dry ingredients and stir well. In a separate bowl, mash the bananas and mix ...

This was surprisingly tasty. It’s got green stuff in it, but the beet and pomegranate turn the juice VERY red.

Juice - Kale, Celery, Beet, Lemon, Pomegranate & Herbs
Makes 3-4 cups

Ingredients

1 large beet, peeled
1 large lemon, peeled
6 ribs of celery
1/2 bunch of parsley
Handful of cilantro
6 stems of kale
1 large pomegranate, peeled

Directions

Cut the ingredients to your desired size based on your juicer.
For the pomegranate, I just peeled off the skin and then broke it into pieces that fit into my juicer.
You can adjust the cilantro to your liking or just leave it out. I also peeled my lemon but you don’t have to.
Juice all ingredients and store in an airtight glass jar if you’re not going to consume it all at once. It should be good for 72 hours if using a slow juicer, and best if you can fill the jar right to the top before closing.
I use a Hurom juicer and got between 3-4 cups of juice.