The Complete Idiot's Guide to Juicing - Ellen Brown [21]
Parsnip and Lettuce
6 parsnips
2 celery ribs
2 scallions
3 cups firmly packed green leaf lettuce
¼ cup firmly packed parsley sprigs
Freshly ground black pepper to taste
2 celery sprigs for garnish (optional)
Serves 2
Prep time:
less than 10 minutes
Each serving:
371 calories
18 calories from fat
2 g fat
0 g saturated fat
8 g protein
88 g carbohydrates
1. Scrub parsnips, discard green tops, and cut into 2-inch lengths. Rinse celery and cut into 2-inch lengths. Trim scallions and cut into 2-inch lengths. Rinse lettuce leaves, cut into 2-inch lengths, and rinse parsley sprigs.
2. Push parsnips, celery, scallions, lettuce, and parsley through the juicer, and process until juiced. Stir well and pour juice into two glasses. Season each glass to taste with pepper.
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.
Juicy Jive
Ingredients that are light and bulky, like fresh herbs and lettuce leaves, should always be firmly packed into a measuring cup to gauge an accurate amount. That’s why fresh herbs in most recipes are chopped before measuring, but that’s a waste of time when the whole sprigs are about to go into a juicer or blender.
Spiced Parsnip and Tomato
4 parsnips
4 celery ribs
8 ripe plum tomatoes
¼ tsp. ground coriander
¼ tsp. ground cumin
Freshly ground black pepper to taste
2 tomato wedges for garnish (optional)
Serves 2
Prep time:
less than 10 minutes
Each serving:
345 calories
27 calories from fat
3 g fat
0 g saturated fat
9 g protein
80 g carbohydrates
1. Scrub parsnips, discard green tops, and cut into 2-inch lengths. Rinse celery and cut into 2-inch lengths. Rinse tomatoes and cut into quarters.
2. Push parsnips, celery, and tomatoes through the juicer, and process until juiced. Pour juice into two glasses. Stir ⅛ teaspoon coriander and ⅛ teaspoon cumin into each glass, and season to taste with pepper.
3. Serve immediately, garnished with tomato wedges if desired.
Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, cut all ingredients into pieces no larger than 1 inch and add coriander and cumin along with other ingredients.
Pulp Tidbits
Ground coriander is the seed from the same plant that produces cilantro as fresh leaves, although the flavor is totally different. Coriander is one of the world’s earliest recorded ingredients. The seeds themselves were discovered in an Egyptian tomb that dates from 960 B.C.E.
Parsnip and Fennel
6 parsnips
2 celery ribs
2 scallions
1 fennel bulb
Freshly ground black pepper to taste
2 celery sprigs for garnish (optional)
Serves 2
Prep time:
less than 10 minutes
Each serving:
391 calories
18 calories from fat
2 g fat
0 g saturated fat
8 g protein
93 g carbohydrates
1. Scrub parsnips, discard green tops, and cut into 2-inch lengths. Rinse celery and cut into 2-inch lengths. Rinse scallions and cut into 2-inch lengths. Rinse fennel bulb, trim stem end, and cut into 2-inch cubes.
2. Push parsnips, celery, scallions, and fennel through the juicer, and process until juiced. Stir well and pour juice into two glasses. Season each glass to taste with pepper.
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, trim scallions and cut all ingredients into pieces no larger than 1 inch.
Liquid Lingo
Fennel is a plant native to the Mediterranean that looks like celery, but has a mild anise flavor (like black licorice). While it’s called finocchio in Italian markets, it’s also called fresh anise in many supermarkets. You can use the stalks raw in place of celery in salads, and the bulb can be eaten raw, stir-fried, or braised in stock.
Gingered Sesame Beet and Yam
2 beets
2 carrots
1 yam
1 apple
2 scallions
3 TB. sliced fresh