Ah! Recently I’ve been really interested in fresh juices and juicing, myself.
I used to think that juicing was kind of pointless because all the fiber and good stuff goes to waste when you juice and you’re primarily getting the sugars and not so great stuff out of what you’re juicing. But worry not! I put the pulp of my juice to good use and made two delicious recipes to make sure I got the most out of this juicing experience!
Although I don’t have any fancy shmancy juicer, I still figured I’d try it out. The first time I juiced, I looked up a bunch of green juice recipes online and they all pretty much had the same ingredients. I used kale, spinach, cucumber, celery stalks, apples, lemon, ginger, and parsley. It was about $8 for all of that stuff and it made A LOT of juice with A LOT of spinach, kale, and parsley left over. I can do a separate post about it for anyone interested, but googling green juices will probably be quicker and easier! (I also don’t remember how much of everything I used). ANYWAY, I juiced again recently with my friend who joined the CSA with me and my roommate, and it turned out awesome!
Ingredients for about 10/12 ounces:
-1 beet and beet top
-1 generous handful of spinach
-5 stalks (leaves?) of kale
-2 granny smith apples
-3/4 cup water (if you’re using a blender)
For those of you with a juicer, JUICE AWAY! For those of you without a juicer, give everything a rough chop and throw the ingredients in a blender until totally blended. Once blended, place a sifter over a bowl and pour the blended ingredients in the sifter to extract the juice. I like to do a little at a time so that I can press the pulp to get as much of the juice through as I can. Once it’s separated, you can use a smaller sifter if you have, or the same sifter (washed) and pour the juice through to catch any remaining pulp.