I’m working to curb a slight a coffee problem. Often, I notice mid-afternoon I hit a “slump,” and crave that little kick of caffeine, or just the flavor of coffee. I’ve been trying to pipe down the craving, though, by making a cup of hot tea or a cold drink. As part of my goal to create “everyday welcome” in our home, I want to learn to “treat” myself to food that’s delicious but also really nourishing.
My daughter has been the one to help me be more intentional about making juices, adding nutritional punch to that afternoon pick-me-up. The thing is, while I’ve been researching juicers and dreaming of owning the ideal one, I don’t really have the room for more “gear,” and I’m not entirely sure I need it. With a handful of whatever fruits and vegetables were fresh at the farmer’s market or in my produce order, and my high-speed blender, I can make a pretty juice in almost no time, and I’m loving that I can make green juice without a juicer.
Juices are easy to customize to your favorite flavors, and they are fun to sip on the front porch with a neighbor (or just quick hand her a glass when you run over and give her cash for the great bargain she found for you at the discount grocery… true story). They don’t really require a recipe at all.
- 1 apple, cored
- 1 cup water
- juice (and peel if desired) of 1 lemon
- 2 stalks celery
- 1 cucumber, quartered
- 1 handful (4-5 leaves) beet greens
- 1 cup fresh spinach
- 1 cup ice
- Place all ingredients except ice in high speed blender in order listed.
- Blend, increasing from low to high, for 20 seconds or until combined.
- Add ice and blend an additional 20 seconds.
- If desired, strain using cheesecloth or a fine mesh strainer.
- Most of the time, I don't strain our "juice," preferring to keep the nutritional benefits of the pulp as well. Straining produces a clearer juice texture.
- Store up to two days in a tightly sealed glass jar in the refrigerator.
If you’re texture-finicky (or if you just don’t prefer a “smoothie” texture to your juice), you can strain this easily. Just use a nutmilk bag, cheesecloth, or a spatula and a mesh strainer and push the juice through. If you’re super motivated, you can save the pulp (try freezing it) and add it to soups or even baked goods. If you don’t mind the texture or you prefer the benefits of drinking the fiber, by all means drink it straight from the blender. That’s the way I drink mine 99% of the time (and also, because who wants to dirty another piece of equipment?).
A couple helpful hints:
If your juice is too thick, you can add cold water or ice to thin it out.
Add water and firmer fruits/vegetables to the bottom of the blender, loosely placed. This gives it something to “grab” and get going. Don’t start with packing in greens or you may have troubles.
Do you have any other tips or favorite juice recipes? And if you have a MUST-HAVE juicer, let me know in the comments!
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