Beet Juice NOT Beetlejuice

Beets...not one of my favorite vegetables, although I watched TV chef Alton Brown roast baby beets with lots of garlic and olive oil. That looked yummy. The B in beets is for B vitamins, lots of folate in this crimson root, as well as a good source of A, C, calcium and iron. If you can purchase inflammation fighting beets still attached to the leaves, juice the leaves, too. They are even more nutritious than the beet. Look for green, healthy leaves and juice right away. Beets with rounded bottoms are sweeter than flat-bottomed ones and smaller ones are as well. One medium to large detoxifying beet is enough and always include other veggies when juicing this garnet gem.  Carrots or apples counteract the bitterness, and lemon juice is always a great addition. There's a reason beets were used to dye clothes centuries ago, drink it through a straw to avoid staining those pearly whites. Expect "other" red surprises as your body processes this vitamin packed juice.
My recipe for constipating-fighting beets:
1 medium to large beet, peeled and cut in half. 2 lbs scrubbed carrots. 1 head of celery, ends trimmed and scrubbed. 1 lemon, peeled, cut in half. Divide all veggies into 2 piles (cut them to fit in Breville feeder if needed). Add an apple if desired. Juice all of them on high. Should yield about 64 oz. Finish all juice by day 4 or freeze.

Jazz Up Your Jicama Juice

For a change of pace in your normal juicing rootine (get it?), try adding jicama. This water-packed root vegetable delivers a colorless, light, mildly sweet taste. Plus, it's chock full of virus-fighting Vitamin C and potassium. How to choose the right jicama? Look for no cracks or dings and smooth skin. Peeling the rough skin is a bit tricky, stay away from vegetable peeler. Try a good paring knife instead. If jicama is gigantic, cut in half first and then peel. You may be able to grab a skin end with your knife and peel off like an orange.
For this recipe, assemble 1 large or 2 smaller peeled jicama for 2 to 2 1/2 lbs. total weight, cut in quarters to fit in feeder. 4 to 6 large, sweet carrots, ends trimmed and scrubbed. 4 cucumbers, ends trimmed and well scrubbed. 1 peeled lemon cut in half. 1 large, delectable apple cut in half. Divide all produce equally into two piles and turn on juicer. Juice each pile as one batch. Lemon and cucumbers juice on low, all the rest on high. Each produce bunch should yield about 32 oz.
Remember, you can always freeze raw juice for later. Freezing changes the texture a bit, but not the nutrition!

Parsnip Juice Is A Sweet Treat

Continuing my venture into juicing new vegetables, I discovered parsnips this week. Their generous juice is sweet and pale, high in vitamin C and folic acid. Choose a parsnip that is heavy and white. They are extremely dense, my high power mode struggled a bit with the really thick piece. You may want to halve a 2-inch wide parsnip. My juice concoction consisted of: 1 head of celery , 4 large cucumbers, 2 large parsnips scrubbed well and 1 peeled lemon. Trim ends of all veggies and split into two equal piles. All except the cukes and lemon use high mode on your Breville. This made 64 oz. so I omitted the carrots I bought. I did throw in a couple of broccoli stems leftover from dinner. The parsnips added sweetness and mellowing, a great substitute for carrots or apples. Parsnips benefit asthma sufferers and lungs. Next time you have a chest cold, chomp on parsnips!

This Green Juice Nourishes Your Complexion

There are days when I skip the exotic veggies and return to my staple juice. I craved the sweet, crisp taste of celery juice this week. A simple recipe that is the equivalent to homemade chicken soup in my book. It warms my heart by returning to the familiar. This specific juice will rejuvenate your skin & hair. You'll need: 2 heads of vitamin B packed celery, 1 1b. of carrots, 4 large blood-pressure lowering cucumbers and 1 peeled lemon. Trim the ends off all the veggies and wash well. Divide them in half into two piles. Cucumbers may be juiced on low, the rest on high. This should yield about 64 oz, enough for 4 days. Celery and cukes reduce the acidity in our bodies, believed to cause disease. They are well-know anti-cancer foods and will keep you "regular". Not bad for two very easy to find inexpensive vegetables.

I don't actually use a lemon, I use lemon ice cubes. One cube per batch and I toss it in the juice catching container prior to juicing. Our lemon tree is on steroids, so I squeeze a bunch of lemons and pour the juice into ice cube trays, freeze them, and then pop the cubes into a gallon freezer bag. Store in the freezer and you have lemon for all your recipes until next citrus season! Pretty clever for a city girl, don't you think?

Juicing Wild Dandelion Greens Is a Tame Endeavour

I've done a lot with weeds, just never drank one before. These wispy, long bright green leaves are mild in flavor and considered a superfood by none other than Dr. Oz. Choose iron-packed dandelion greens that are bright green, not wilting or browning on the sides, you want the freshest weeds possible. Their Irish green potassium rich liquid is not abundant, but unless you are really adventurous (or a goat) eating them raw is a bit too wild for me. Here is my recipe for this week: 1 bunch of dandelion greens (ends trimmed and rinsed well under running water), 4 cucumbers which are finally affordable again (ends trimmed), 2 heads of celery (2 for $1 @Sprouts this week) ends trimmed and 1 peeled lemon. Divide all veggies equally into two separate heaps and juice. To juice dandelion greens, fold a handful in half and stuff with leaves & ends pointing upward and feed through Breville on low. Should give you about 64 oz. of juice. You can freeze freshly made juice, although it does change to a grainy texture (instead of smooth) once defrosted. Just one warning, these weeds will send you to the water closet - they're a diuretic. Also, brimming with beta carotene.
Salud!

My Venture into Juicing Red Cabbage

How to choose the right cabbage? Select tightly wrapped crisp leaves with no browning on the edges. Never having purchased a cabbage before, I went out on a limb and ended up with a healthy looking head (inside resembles a cerebellum, weird). Now, how to juice it. I was startled at what a red cabbage's innards look like, swirly red & white veins and very dense. Make sure you have a sharp knife on hand, I only work with Wusthof Trident knives, a good utility knife did the job here. You'll need to cut the halves lengthwise again and again until they will fit into the feeder. I was concerned about how to clean the leaf crevices, but they were so compact I just slightly pried them open under running water and no dirt or other surprises washed out. Breville's manual suggest a low speed setting but this super food cabbage is packed full of crisp leaves and I found the high speed pulverized it easier. How does it taste? Surprisingly mild and pleasant, similar to bok choy but a bit sweeter. It packs a wallop of Vitamins C & K.
 So here is the recipe I used to create this ruby red anti-cancer, inflammation reducing, anti-oxidant concoction: 1 medium red cabbage, 2 lbs. of carrots (ends sliced off), 1 head of celery (clean off ends) and 1 lemon (peeled). Divide all veggies equally into 2 piles and juice. I tossed in 2 apples 'cause they were there, but it almost sweetened the juice too much. Makes 64 oz. Salute!

Juicing Broccoli Stalks Keeps the Doctor Away

and everyone else. The stalks are packed with vitamin C and calcium, along with fartacious qualities. Not any more offensive than eating broccoli or brussel sprouts, just your run of the mill cabbage gas passing. Aside from that, they were great juiced! I trimmed the very end of the stalks and set my machine on high. Tasty and a green way to reuse those stalks after I stir fried the florets for dinner. For this juice concoction I assembled the following veggies: 4 broccoli stalks, 2 lbs. of carrots (scrubbed and ends trimmed), 1 peeled (Breville wants citrus peeled) lemon, 1 head of celery ends & tops trimmed. Divide veggies into 2 piles and grind away! If each batch does not make 32 oz. add more carrots. I think the sweetness of the carrots mellowed the broccoli, but it was a great recipe and will make it again. Here's drinking to your bones and immune system!

It's a Rutabaga Baby! Let's Juice It!

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!

Juicing with Bok Choy, Oh Boy!

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!

New Raw Juicing Recipe

Not finding decent celery stalks at Sprouts this week, especially as they were asking $1.19/each, I bought the largest jicama I could wrap my hand around instead. This recipe made 64oz. of juice, enough for 4 days. No, I don't juice every day, and yes, I really think it's OK to refrigerate juice up to 4 days.
6 cucumbers, 2 lbs. carrots, 1 very large jicama (peeled) and 1 lemon (peeled). Divide veggies equally into 2 piles and juice. Jicama is very mild in taste and delivers a lot of liquid. I used high power mode to run it through.
I've been juicing for about 2 years now, so if you have any questions on this raw food drink or want to share any delicious recipes, let me know!