I have to credit my son’s girlfriend, Hannah, with getting me fired up about juicing again! Why oh why did I drop this healthy habit? I think it was a variety of reasons – none of them credible. With all of the raw foods I have been adding to my diet – this seems to be the perfect compliment. I make a big batch of juice in the morning and have a glass in between meals.
I like to think of juicing as healthy bartending – you can experiment and come up with your own concoctions! I start with some greenery and then add some sweetness – usually carrots and fruit to mellow out the taste of the green stuff.
A tip for preparing the greens.
When I get my box I cut off all the green tops on the root vegetables. I soak them in a sink full of water to get the dirt off. Although dirt is good for us – check out this recent article on the benefits of farm dirt from the NY Times – I don’t really enjoy a gritty juice. I then put them on a clean tea towel and tear or cut them up a bit in large pieces. Then into my Salad Sac for storage in the refrigerator and they are ready to use for juicing.
I have two recipes to share this week – one sweet and one savory – both made using produce from this weeks’ box. The savory vegetable juice was my dinner tonight.
3 big handfuls of mixed greens
1 heirloom tomato (if that is too much of a sacrifice, maybe you can throw in a large tomato or a cup of cherry tomatoes from your garden)
½ bell pepper (any color)
1 beet (optional)
1 cucumber (optional)
1 tsp garlic powder
1 tsp onion powder
1 tsp Worchester sauce
1 tsp Nutritional Yeast
Fresh Ground Pepper and Sea Salt
A few drops of hot sauce (Sriracha, Tapatio, or Tabasco)
1 large handful of mixed greens
4-5 few good blackberries or raspberries
1/4 yellow seedless watermelon (with rind)
Wash the outside of the watermelon well, cut into chunks. Juice in the order given. If you really don’t want the greens you can eliminate them. The rind of the watermelon is loaded with vitamins and minerals! Who needs coffee, go forth and juice!!!