I really do mean to eat a diet full of a wide variety of fruits and vegetables. I absolutely know how important it is. How many cancer fighting micronutrients are in cruciferous vegetables, how many powerful antioxidants are in berries. Fabulous vitamin A for your skin, hair, and eyes in carrots and kale. Vitamin C for your immune system. You get the idea. Lately I have been so busy, tired, lazy to cook the way I want to eat. When I start to get really down on my diet I know it is time to dust off the juicer. Juice is the easiest way to get all the vegetables and fruit you are supposed to eat in a day, in one large glass.
Some people take one look at a glass of vegetable juice and assume it must taste like sea sludge. It does kind of look like sea sludge, I’ll give you that. The thing is, vegetable juice can taste really delicious, especially if you remember a few secrets when choosing ingredients. You just need to take care to balance the flavors, much as you would in a salad. Greens have a very strong taste in juice form, so you have to make sure to add something sweet to compliment the earthy flavor. So for every piece of kale add half and apple. Carrots and beets are nice and sweet too. Lemon adds a nice brightness to juice. Cucumber is cooling. Ginger is warming and a great anti-inflammatory. Below is my favorite combo, but feel free to play around with what you have. Don’t have a juicer? A high speed blender will work too. (like a Vitamix)
Make sure to wash all your vegetables and fruits well, and chop them pieces easily managed by your juicer. I have an ancient Champion juicer- which has a hard time with leafy greens, so I make sure to have lot of juicy ingredients to help the machine run though the greens. My favorite green in a juice is italian parsley. I really adore the flavor it gives, which is much lighter than kale or chard. It is all a great detoxifier, which we can all use. Peel the lemon but try to leave the pithy white part on. I saved the zest of the lemon for use in another project.
When you are ready to juice alternate the selection. I start with a carrot then add the ginger. Then some greens, and then a lemon. Carrot and celery, greens, and an apple and cucumber. This allows it all to process best. At least in my juicer.
When I am done this is the rainbow of deliciousness I am left with. Pure vegetable goodness. I stir it up and then strain it a bit. The champion is a masticating juicer and it can be gritty. You don’t have to strain. Stephen prefers his unstrained. Up to you. This recipe make enough juice for two adults and a couple of little sampler cups for the kids. I give the kids an ounce of the juice mixed with 3 ounces water. I also mix ours with a few ounces of water too. If you are making this alone, as I sometimes do, you can save the second portion for the next day. It will lost some enzymatic activity, but it’s still better than not eating your veggies. Put leftovers in an airtight container with little to no air. So a small jelly jar, and then fill to the top with water to minimize oxygen space. This will keep the juice from oxidizing and even with a lot of water it still tastes delicious.
Drink your juice within 30 minutes for maximum enzymatic activity.
- Recipe Type: juice
- Author: angelika
- Prep time: 10 mins
- Total time: 10 mins
- Serves: 2
- 3 carrots
- 2 celery stalks
- ½ cucumber seeds removed
- ½ apple
- ½ lemon
- 1" piece of ginger
- 2 stems of kale
- ¼ cup of italian parsley
- juice the carrot first then add ginger
- juice the parley followed by lemon
- juice kale followed by carrot
- juice apple then celery
- make sure to alternate between greens and vegetables, if the juicer starts to work hard add something juicy like lemon or cucumber to help work the veggies through.