From the Chronicle Kitchen: Juice It!
Just for fun, take a minute, right now, to tally up the fruits and vegetables that you ate today. Yesterday? The day before? Are you confident that you are eating enough fruits and vegetables to really nourish your optimum health?
Maybe you are right on track, devouring your USDA recommended 2 1/2 cups of assorted colors of fruits and veg per day, minimum. Or maybe, like most people, it’s hit and miss. This has always been the rationale for taking vitamin pills. But now that the evidence is mounting that vitamins are not doing anything at all for you, that little bit of insurance now looks like a waste.
If you want a really direct, easy way to nourish and energize, you have found it in juicing. Yes, with a juicer and some fresh veggies and fruits, you can make incredibly delicious, colorful elixirs, and make sure that you are getting all those veggie servings. Toss those clunky, hard to swallow vitamins and feast on real food in liquid form, with all the antioxidants and phyto-chemicals you really need.
Juicing isn’t just about getting your vitamins. It’s about enjoying a delicious drink and feeling great. Enjoy the amazing flavors of all the bountiful fruits and veggies that will come your way in each season of the year. Armed with the recipes for Energizing, Healing, Relaxing, and Pure Pleasure juices included in Juice It!, you can make the most of what’s most fresh—and cheap—at the market. Spring berries, summer cucumbers and melons, and fall apples and pears all make incredibly tasty, seasonal juices. Keeping it local has never been easier!
2 cups/115 g chopped broccoli, stems and florets
2 large oranges, peeled and seeded
1 large apple, cored
MAKES ABOUT 2 CUPS (480 ML)
Sip a lively glass of apple and orange juice blend, with a little broccoli thrown in for color! If you are feeling a little under the weather, this vitamin C– and antioxidant-rich juice is just the ticket, and you can hardly tell you are having broccoli.
Juice the broccoli, oranges, and apple, in that order. Run the pulp through again to extract as much liquid as possible. Serve immediately.
Author, Juice It!
Put an Egg On ItJuly 8th, 2014
Red, White, and Blue Trifle in a JarJuly 3rd, 2014
A Summer Salad for CheesemongersJune 24th, 2014
Celebrate National Doughnut Day with Top PotJune 6th, 2014