As much as I like playing in the kitchen, I don’t like to buy (or store) unnecessary kitchen appliances. A juicer? An unnecessary indulgence. Or so I thought, until I tried my first 100% fruit+veggie “smoothie”. Yuck. Fiber is good and all, but I prefer my veggie juice “pulp free”.
A friend let me borrow her Breville juicer. The same ingredients I put into my yucky smoothie became a beautiful red, “spicy juice” that my preschooler spontaneously named while chugging his first glassful. Once you have your juicer (or your friend’s juicer), keep a few key ingredients on hand (like carrots, apples, celery, ginger, lemons) and experiment to find your favorite blends. One tip I’ll share, apples and ginger can camouflage a variety of proportion problems/flavor problems/”opportunities”?? Ok, one more tip, don’t use more than one beet per serving. Unless you really like beets.
serves 2 – 3
serves 2 – 3
3 stalks celery
1 red beet
1 1/2 inch chunk of ginger
1. Wash and dry all fruits and vegetables. Feed through juicer.
Amy’s Kitchen Coach Tips
- Scrub the beets especially well. You don’t want any dirt in your juice. Use the beet greens if you want.
- Taste your juice and make it delicious. If you need to adjust the flavor, you can always run another apple or chunk of ginger, or half a lemon through the juicer and add it to your juice.
- Options: switch out the beet for some 2-3 leaves of dino kale or chard. Your juice will be green instead of red, but it’ll still be spicy!
- Juice is best the day it is made, but will keep in the refrigerator for a day or two.