Andre and I have started juicing regularly. We do not use it as a meal replacement, but as a snack for mid-morning or mid-afternoon.
I will be honest… I was terrified at the thought of drinking beets. Gross!! All I could think of was my restaurant days when we had pickled beets on the buffet. They smelled so awful. Good news: They are much better fresh!
So, where do I buy my produce? I have a garden at home, but right now, it is only producing kale and lettuce. The rest is coming along nicely and will be pumping out tomatoes, cucumbers, green beans, zucchini and peppers soon. I am a Farmer’s Market fanatic!! I get as much produce there as possible. Although, that is dependent on the time of the year. November to March= no markets in Western PA. 😦 Living in a small, rural town, store choices are limited. During off-season for gardens and to fill the gap in my garden/market availability, I go to Aldi first then Walmart as my last resort.
- Always wash your produce well.
- Stir juice before drinking. I always put it in a shaker bottle so I can keep it mixed while I drink.
- Play around with what you add. I usually mix it up with adding cucumbers, kiwis, or carrots occasionally. You can essentially add any fruit or veggie you prefer.
- In the recipe below, I know that a “bunch” is not a measurement, but you need a lot of kale and parsley to produce juice. Add a little at a time, and keep an eye on it. I would say 8-10 full stems each for parsley and kale, but it depends on your preference.
- You will need a juicer for this recipe. We have a Hamilton Beach.
“The Good Stuff” Juice
- 4 celery stalks
- 2 beets with leaves
- 1/2 to full thumb-size node of ginger
- Bunch of kale
- Bunch of parsley
- 1 lemon
- 3 apples
- 2 oranges
- Coconut water or aloe water
I juice all the ingredients together, except the coconut or aloe water. I add that last once the fruit/veggie juice is in the pitcher.