Just got off the phone with a friend who has been on a two week juice fast. He claims he feels fantastic and his mind is clear. I think he’s crossed over to loopy, but, nonetheless, he did inspire me to get out the juicer. I like the clear mind I get from picking out beautiful produce, washing, and juicing it into an invigorating lunch or snack. I always keep ginger, lemons and apples on hand, because they can help balance any “aggressive” flavors you might get from greens.
I’m all for freestyling in the juice department, but when you’re getting started, it is helpful to have some guidelines. Start with the assortment of veggies and fruits here, then branch out on your own next time. I think you’ll find the magenta stripe that comes from purple kale or rainbow chard (a slightly more pink hue) to be quite alluring. When you pour your juice, watch for the tiny magenta line then see it grow into a wide band! That’ll free your mind from your stresses — or make you feel a bit like a hippie…all good! Grab that purple kale and juice on!
- 1 bunch purple kale or rainbow chard - whichever looks the most beautiful at your market
- 2 - 3 carrots
- 2 - 3 stalks celery
- 2 cucumbers
- 2 -3 apples and/or pears
- 1 lemon, flesh only (cut off the peel with a knife for best flavor)
- 1 1/2 inch chunk of ginger
- a few sprigs of mint are nice
- Wash and dry all fruits and vegetables. Feed through juicer.
Amy’s Kitchen Coach Tips
I try to buy organic produce when I’m juicing. The flavor is best and you’re extracting juice from the peels and seeds too, so you want it to be pure.
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.
Juice is best the day it is made, but will keep in the refrigerator for a day or two.
Ripe Food & Wine | http://www.ripefoodandwine.com | Amy Andrews email@example.com