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Saturday, January 29, 2011
OK, it was not my intention to juice a rutabaga, I just ran out of veggies to run through the Breville and found it in my fridge drawer. Interesting taste, a teeny bit bitter but NOTHING like a turnip. Skip the turnip, trust me. I drank that concoction once with my nose pinched shut, although the taste mellowed by the next day. Aww, now how to choose a rutabaga. Firm to the touch, not slimy and no visible blemishes, growths or warts. My juicing cocktail this week included a bunch of asparagus (99 cents @Sprouts, that's a great deal). I've never juiced this elegant green veggie before as I like it steamed, but it doesn't deliver much liquid, it's more like a dark emerald serum dripping out of the spout. Asparagus is an anti-cancer food, protecting against brain, colon and lung cancers. Check out the Anti Cancer Diet book to learn more about cancer fighting foods. So here is what I'm sipping on as I blog: 3 cucumbers, 1 large rutabaga (peeled), 1 bunch of asparagus (ends trimmed), 1 lemon, 2 lbs. of carrots, and 1 small head of bok choy. Divide veggies into 2 piles and juice. I'll probably not juice asparagus again but the rutabaga wasn't bad! Cheers!
Sunday, January 23, 2011
This recipe makes for a really pretty bright green juice, not bitter either! You'll need 2 heads of celery (they were 88 cents @Sprouts this week and crisp), 1 head of bok choy (make sure leaves are fresh, not yellowing or browning), 4 cucumbers (trim ends off and chop in half), 1 large apple and 1 lemon (peeled). Divide equally into 2 piles and juice. Bok choy delivers a lot of juice, use high power mode. This recipe makes 64 oz. and enough to pour yourself a fresh glass to enjoy. Now this is healthy drinking!