The Complete Idiot's Guide to Juicing - Ellen Brown [19]
The reason why carrots, parsnips, and beets are all so inherently sweet is that sugar must be stored up in the root to allow the plant to flower and grow for a second year. Indeed, carrots actually put forth lovely delicate white blossoms that chefs use to garnish plates when available.
But there is some variation amongst the taproot clan. The beet greens that are visible above the ground are as tasty in their own way as the beet itself. But the leaves giving life to carrots and parsnips are for decoration only, and you should totally discard them before juicing their roots.
Carrot and Asparagus
4 carrots
½ lb. asparagus
4 celery ribs
2 apples
2 cups firmly packed spinach leaves
2 carrot sticks for garnish (optional)
Serves 2
Prep time:
less than 10 minutes
Each serving:
162 calories
9 calories from fat
1 g fat
0 g saturated fat
5 g protein
38 g carbohydrates
1. Scrub carrots, discard green tops, and cut into 2-inch lengths. Rinse asparagus and cut into 2-inch lengths. Rinse celery and cut into 2-inch lengths. Rinse apples and cut into sixths. Rinse spinach leaves.
2. Push carrots, asparagus, celery, apples, and spinach through the juicer, and process until juiced. Stir well and pour juice into two glasses.
3. Serve immediately, garnished with carrot sticks if desired.
Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, core apple and cut all ingredients into pieces no larger than 1 inch.
Juicy Jive
The reason we add celery to so many juices is that it’s a great natural source of sodium. The sodium perks the flavor of the other ingredients the way adding table salt to food enhances flavors, but in a natural way.
Fruity Carrot
4 carrots
2 apples
2 oranges
1 cup red seedless grapes
½ cup raspberries
¼ lime
2 lime wedges for garnish (optional)
Serves 2
Prep time:
less than 10 minutes
Each serving:
258 calories
9 calories from fat
1 g fat
0 g saturated fat
4 g protein
66 g carbohydrates
1. Scrub carrots, discard green tops, and cut into 2-inch lengths. Rinse apples and cut into sixths. Peel oranges and cut into quarters. Rinse grapes and raspberries, and peel lime.
2. Push carrots, apples, oranges, grapes, raspberries, and lime through the juicer, and process until juiced. Stir well and pour juice into two glasses.
3. Serve immediately, garnished with lime wedges if desired.
Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, core apples and cut all ingredients into pieces no larger than 1 inch.
Wrong Spin!
Literally hundreds of species of apples are grown, and what’s important for juicing is not the name of the apple but its flavor. Certain apples, such as Granny Smiths, need to be sweetened with sugar for baking. The best apples for juicing are McIntosh, Golden Delicious, or Rome.
Tropical Carrot
4 carrots
2 celery ribs
2 apples
1 mango
¼ lime
1½ cups peeled and cubed pineapple
2 lime wedges for garnish (optional)
Serves 2
Prep time:
less than 10 minutes
Each serving:
254 calories
9 calories from fat
1 g fat
0 g saturated fat
3 g protein
66 g carbohydrates
1. Scrub carrots, discard green tops, and cut into 2-inch lengths. Rinse celery and cut into 2-inch lengths. Rinse apples and cut into sixths. Peel mango and cut fruit away from seed. Peel lime.
2. Push carrots, apples, celery, mango, lime, and pineapple through the juicer, and process until juiced. Stir well and pour juice into two glasses.
3. Serve immediately, garnished with lime wedges if desired.
Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, core apples, remove seeds from lime, and cut all ingredients into pieces no larger than 1 inch.
Wrong Spin!
Few fruits are as luscious as a ripe mango. But few fruits are as awful as a rock-hard one. If all