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By Root 405 0

you can find is a green, hard mango, then substitute papaya in the recipe. Mangoes do ripen faster if placed in a brown paper bag with some apples.

Carrot Kale

6 carrots

4 celery ribs

1 apple

3 cups firmly packed kale leaves

½ tsp. celery seed

2 celery sprigs for garnish (optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

177 calories

18 calories from fat

2 g fat

0 g saturated fat

6 g protein

40 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. Rinse kale leaves, and cut into 2-inch lengths.

2. Push carrots, celery, apple, and kale leaves through the juicer, and process until juiced. Pour juice into two glasses. Stir ¼ teaspoon celery seed into each glass.

3. Serve immediately, garnished with celery sprigs 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.

Liquid Lingo

Core is both a noun and a verb. As a noun it’s the woody center of fruit such as apples and pears that contains hard, indigestible seeds. The verb means to remove and discard these elements.

Carrot Jicama

4 carrots

2 celery ribs

3 cups firmly packed spinach leaves

½ jicama

½ cup silken tofu

Pinch of ground nutmeg

2 slices jicama for garnish (optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

163 calories

9 calories from fat

1 g fat

0 g saturated fat

5 g protein

35 g carbohydrates

1. Scrub carrots, discard green tops, and cut into 2-inch lengths. Rinse celery and cut into 2-inch lengths. Rinse spinach leaves. Rinse jicama and cut into 2-inch cubes.

2. Push carrots, celery, spinach, and jicama through the juicer, and process until juiced. Pour juice into a blender and add tofu and nutmeg. Blend for 30 seconds. Pour juice into two glasses.

3. Serve immediately, garnished with jicama slices if desired.

Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, peel jicama and cut all ingredients into pieces no larger than 1 inch. If using a blender or food processor, add tofu and nutmeg along with other ingredients.

Pulp Tidbits

Nutmeg was one of the reasons Columbus discovered America. Nutmeg is the seed of a tropical evergreen native to the Spice Islands that was most popular with European aristocracy beginning in the fifteenth century. When the fruit of the tree is split, it reveals the inch-long nutmeg seed surrounded by a lacy membrane that is ground into mace, a spice similar in flavor.

Spiced Carrot, Pineapple, and Banana

6 carrots

¼ lime

3 ripe bananas

½ ripe pineapple

½ tsp. Chinese five-spice powder

2 pineapple spears for garnish (optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

304 calories

9 calories from fat

1 g fat

0 g saturated fat

4 g protein

76 g carbohydrates

1. Scrub carrots, discard green tops, and cut into 2-inch lengths. Peel lime. Peel and slice bananas. Cut the pineapple off its rind and cut it into 2-inch cubes.

2. Push carrots, pineapple, and lime through the juicer, and process until juiced. Pour juice into a blender, and add bananas and Chinese five-spice powder. Blend for 30 seconds. Stir well and pour juice into two glasses.

3. Serve immediately, garnished with pineapple spears if desired.

Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, remove seeds from lime and cut all ingredients into pieces no larger than 1 inch. If using a blender or food processor, add bananas and five-spice powder along with other ingredients.

Liquid Lingo

Chinese five-spice powder is perhaps the oldest blend of spices around. Having been used in traditional Chinese cooking for centuries, it’s made up of equal parts cinnamon, cloves, fennel seed, star anise, and Szechwan peppercorns. It’s available in most supermarkets, found either with spices or with Asian food.