Are you ready for a new taste experience? All you need is a glass of water, a cocktail or long drink of your choice, or even a cup of coffee and your favourite JUNIP infuser! Simply flip the bottle upside down over your glass and just like that – with a flick of your hand, you’ve added a shot of great taste to your drink. A quick stir is all you need to enjoy a unique taste experience. You can also mix various JUNIP’s and let yourself get creative! In case you didn’t already know – it’s also possible to use JUNIP for cooking and baking. You will be able to find inspiring ideas and recipes here shortly!

Vanilla Smoothie Bowl

Ingredients:

SMOOTHIE:
2 frozen bananas
1 apple
2 tbsp Goji berries
2 shots JUNIP Vanilla
a bit of water

TOPPINGS:
chia seeds
blueberries
coconut flakes
cocoa nibs
dried papaya
mulberries

Method:

For your smoothie: add all ingredients into a shaker and blend well. Pour the smoothie in a bowl and add your favourite toppings to give your smoothie bowl that extra little something.

Grapefruit Rosemary Spritz

Ingredients:

2 shots JUNIP Pink Grapefruit
2 shots JUNIP Rosemary
6 cl grapefruit juice
ice cubes
soda water

Method:

Mix JUNIP Pink Grapefruit, JUNIP Rosemary and the grapefruit juice in a glass with ice cubes. Fill up the glass with soda water.

Porridge Sweet & Sour

Ingredients:

80 g oat flakes
300 ml soy milk
2 shots JUNIP Lemon
1 tbsp tangerine jam

Method:

First, add the milk and oat flakes to a pot. Add 2 units JUNIP Lemon, boil and stir well. When the porridge is ready, pour it in a bowl and add a spoon of orange or tangerine jam as a topping. So simple but incredibly delicious!

Coconut Donuts

Ingredients:

DONUTS:
295 g flour
125 g sugar
1 tsp baking soda
100 ml rapeseed oil
290 ml almond milk
2 shots JUNIP Vanilla

TOPPING:
powdered/icing sugar
coconut milk
blue spirulina powder
beetroot juice
blueberry powder
vegan chocolate
other decor

Method:

First preheat oven to 190 ° C top/bottom heat. Combine the ingredients for the donuts with a hand mixer or with a kitchen machine to a creamy dough and spread in a greased donut baking mold of 6 pieces each. Bake in the oven at 190 ° C for about 30 – 40 minutes. As the donuts cool down, the various icings can be prepared. Mix the powdered/icing sugar with a small amount of coconut milk and add various powders or the beetroot juice to the mix. The cooled donuts can then be dipped with the top in the Icing and subsequently decorated with various sprinkles, melted chocolate, etc. Your creativity is of course unlimited. Then let the Icing dry and enjoy!

Mango-Pomegranate Popsicles

Ingredients:

1 mango
1/2  pomegranate
a handful of grapes
2 shots JUNIP Pomegranate
soda water

Method:

Cut the mango in small pieces, pick the pomegranate seeds and slice the grapes. Put this fruity mix into the popsicle form. Pour the soda water and JUNIP Pomegranate into the forms and put in your freezer and let it freeze.

Fruity Porridge

Ingredients:

80 g oat flakes
300 ml soy milk
1 tbso coconut flour
1 tbsp coconut chips
1 tbs chia seeds
2 shots JUNIP Cherry
optional: agave syrup, fresh fruit

Method:

Put the oat flakes into the mixer and mix until it becomes “flour”. Then mix the ground oat flakes with the soy milk, the coconut flour, the coconut chips and the chia seeds in a pot. Stir with warm water until a creamy, slightly firmer consistency is reached. Now take the saucepan from the hotplate, stir 1-2 units JUNIP Cherry well and sweeten as required with some agave syrup. Add some fresh fruit and enjoy.

JUNIP Breakfast Milk

Ingredients:

2 shots JUNIP Vanilla
2 shots JUNIP Coconut
250 ml milk
8 fresh strawberries

Method:

Start your day healthy and fruity with our JUNIP breakfast milk by mixing your milk with JUNIP Vanilla and JUNIP Coconut and adding fresh strawberries.

Chocolate-Cherry-Macadamia Cream

Ingredients:

BASE: chia pudding with JUNIP Vanilla
Fresh cherries
1-2 frozen bananas
1 tbsp cocoa
1 shot JUNIP Cherry
1 tbsp cocoa nibs
macadamia nuts

Method:

Use chia pudding mixed with JUNIP Vanilla as a base for your dessert. For the cream, mix the cherries, bananas, cocoa and JUNIP Cherry together and spread it in a glass on top of your chia pudding. Finally decorate it with cocoa nibs and macadamia nuts as well as some fresh cherries.

Acai-Cherry Smoothie Bowl

Ingredients:

1 cup of frozen berries
1 banana
1 shot JUNIP Coconut
1 tsp acai-powder
1 shot JUNIP Cherry
coconut flakes
hazelnut crocant
a few blueberries and strawberries

Method:

Mix together the frozen berries, the banana as well as a shot of JUNIP Coconut with one teaspoon of acai-powder and one shot of JUNIP Cherry and top it with kiwi, coconut flakes, hazelnut crocant as well as fresh berries.

Mint-Spirulina Smoothie Bowl

Ingredients:

1-2 frozen bananas
1 apple
some fresh raspberries
1 shot JUNIP Mint
1 shot blue spirulina
chia seeds
coconut flakes
cocoa nibs
1 dragonfruit (pitaya)

Method:

Mix together the bananas, the apple as well as the fresh raspberries and one shot of JUNIP Mint. Put one shot of blue spirulina into the mixture and top it with chia seeds, coconut flakes, cocoa nibs as well as a beautiful dragonfruit.

Lemon-Pomegranate Pancakes

Ingredients:

1 cup flour
120 g plain soy yoghurt
3 shots JUNIP Lemon
1 tbsp apple sauce
1 tsp baking powder
50 ml sparkling water
50 ml plant milk
pomegranate seeds

Method:

Mix the dry ingredients together and place the apple sauce in another bowl along with the soy yoghurt, plant milk, sparkling water and JUNIP Lemon. Pour the wet ingredients onto the dry ingredients and stir until just combined. Add the pomegranate seeds to the dough.