Having a high-power juicer at my disposal is making me kinda obsessed with juicing whatever I can lay my hands on. Until now, I was getting the juicer out only when all members of the family were around. Today, I was feeling a bit indulgent and prepared a glass of juice all for myself.
The prep and the clean up took all of 5 minutes each.
Come winter and I am able to harvest some really fresh organic spinach and chard from the garden. While I do use them in day to day cooking, juicing them up allows me to extract nutrients from a large bunch of leaves which I would otherwise not be able to eat up on my own. I do have the snails for company, but still there's only so much we can demolish between us. Juicing to the rescue!
You can read up my review of the Philips Viva juicer and also get the recipe for another delicious Morning Glory Juice.
- Wash the green leaves + herbs in several changes of water. Drain well.
- Wash and scrub the carrot, chop off the top.
- Peel the beet and orange.
- Place the collecting jug in position. In the juicer's feeding tube / chute, put in the beet followed by the scrunched up greens. Start the machine and add in all the remaining ingredients.
- This yields around 200 ml of juice. Mix well and pour into a glass over a cube of ice. Mix in a pinch of rocksalt.
The profusion of greens along with beet tends to give this a mildly metallic taste, which the ice and rock salt help balance out. Adding the orange to this mix ensures that the vitamin C from the orange helps absord the iron from the spinach and chard. This recipe yields one small glass of juice ~ 200 ml
Also check out the recipe for Green Goddess Juice posted on the blog recently.