Spicy Juice

by Nov 16, 2010

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.  
Spicy Juice
serves 2 – 3
3 carrots
3 stalks celery
2 apples
1 red beet
1 lemon
1/2 cucumber
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. 

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