So you went out and bought yourself a juicer, juiced all the carrots, kale, and beets you could, and now you’re craving something with a bit more depth? Perfect!
Advanced juicing
doesn’t mean standing at the other end of the kitchen and free-throwing
your kale into your juicer, although if you have video of this I’d love
to see it. When you start to expand your juicing horizons, it’s really
all about flavor ratios. How sweet do you want your juice? What fruits
and veggies lend their flavors to one another? The hardest part about
juicing is the trial and error process; this sometimes means drinking
that not-so-great-tasting concoction because you don’t want it to go to
waste.
The following are a few tried, tested,
and loved recipes from my own kitchen, just for you. Recipes are for one
person and make about 10 ounces of juice. Increase ingredients
accordingly to serve your little juiced army.
CLOCKWORK
¼ pineapple
¼ grapefruit
1 orange
cinnamon
Cut rids off citrus and pineapple. Juice. Top with cinnamon.
JUICE BOMB
¼ grapefruit
1 apple
½ bulb fennel (Even if you don’t like fennel just try it. Fennel loses much of its anise flavor when juiced).
1 large sprig of mint
Cut
rinds off citrus. Remove mint leaves from stem (stem can be bitter).
Juice and enjoy the incredible color of this tasty beverage.
AFTERNOON DELIGHT
Handful of kale (I use Lacinato kale as it is a bit sweeter than curly kale)
1 celery stalk
½ cucumber
1 kiwi
¼ pineapple
1 apple
1 ginger knob
Cut rind off pineapple, juice, and enjoy!
JUDGE, JURY, EXECUTIONER
2 apples
1 carrot
1 lemon wedge
¼ yellow bell pepper
¼ cucumber
¼ celery
1 inch broccoli stem
1 inch red beet
Keep
the rind on that lemon for this one. Juice will be cloudy but
nonetheless delicious. Want a little extra awesomeness? Place in blender
with ice and blend until smooth.
Remember,
you can juice almost anything! Play around with flavor profiles you
enjoy — citrus and fennel is one of my favorites — and have fun.
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