So off to the market I went to buy a variety of veggies. We started a couple of weeks ago. There is no recipe. In the beginning we were putting in a lot of green apples (bought a big bag at Cost-U-Less) and carrots because I knew this would make the "green" juice sweet and I was, to say the least, not a big fan of any green colored juice, thinking in my mind about shots of wheatgrass I had seen at Jamba Juice. Gross looking. I also added beets in the beginning so that my "green" juice would be a beautiful red and I knew beets were sweet, too. I've since evolved. Today's juice is DEFINITELY green and I only used one green apple.
|This is all the veggies/fruits we added|
We had beet greens (but no beets, kale, cucumber (2), one green apple, and several carrots (small ones, unpeeled).
We washed them in the new strainer I bought in SF (Yup. Thank you, Crate and Barrel. I packed that big beauty in my suitcase and it has been my favorite kitchen accessory as of late) and then commenced with the juicing.
|In goes greens|
|Just short of 4 cups|
|No longer filled with iced coffee. I am all about healthy living.|
|Add straw and enjoy|
I think my main point would be to 1) buy a good juicer if you don't already have one. I think it's a good investment. I particularly like the Champion Juicer (and my friend got on on Craigslist for half the price just recently) because it doubles as my poi/kulolo maker. If I were Puerto Rican I know I'd be using it for pasteles (not that only Puerto Ricans make pasteles but you get my point, right?). And an added bonus is the WONDRFUL "ice cream" it makes just using bananas. Or pineapples. I can't wait for mango season. And 2) Don't be afraid to experiment. Tomorrow's juice will have parsley, mint and lemon. Some pepper sounds like it would go well, don't you think?