The Complete Idiot's Guide to Juicing - Ellen Brown [22]
2 TB. tahini paste
2 apple wedges for garnish (optional)
Serves 2
Prep time:
less than 10 minutes
Each serving:
285 calories
81 calories from fat
9 g fat
1 g saturated fat
6 g protein
49 g carbohydrates
1. Scrub beets well, discard tops if wilted but rinse and use if not, and cut into 2-inch cubes. Scrub carrots, discard green tops, and cut into 2-inch lengths. Scrub yam and cut into 2-inch cubes. Rinse apple and cut into sixths. Rinse scallions and cut into 2-inch lengths.
2. Push beets, carrots, yam, apple, scallions, and ginger through the juicer, and process until juiced. Pour juice into a blender, and add tahini paste. Blend for 30 seconds. Pour juice into two glasses.
3. Serve immediately, garnished with apple wedges if desired.
Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, core apple, trim scallions, and cut all ingredients into pieces no larger than 1 inch. If using a blender or food processor, add tahini paste along with other ingredients.
Wrong Spin!
Tahini paste is made from ground sesame seeds, and the oil has a tendency to separate in the container. Be sure to stir it well before measuring. You may have to transfer it to a mixing bowl to stir if the container is very full.
Minted Beet and Wheatgrass
2 oz. wheatgrass
2 large or 4 small beets
2 oranges
2 TB. fresh mint leaves
2 mint sprigs for garnish (optional)
Serves 2
Prep time:
less than 10 minutes
Each serving:
144 calories
4 calories from fat
0.5 g fat
0 g saturated fat
5 g protein
33 g carbohydrates
1. Extract juice from wheatgrass in a wheatgrass juicer, and set aside. Alternately, pureé wheatgrass with ½ cup water in a blender.
2. Scrub beets well, discard tops if wilted but rinse and use if not, and cut into 2-inch cubes. Peel oranges and cut into quarters.
3. Push beets, oranges, and mint leaves through the juicer, and process until juiced.
4. Pour juice into two glasses, and divide wheatgrass juice evenly between them. Stir well and serve immediately, garnished with mint sprigs if desired.
Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, remove seeds from oranges and cut all ingredients into pieces no larger than 1 inch.
Wrong Spin!
When it comes to wheatgrass, more of something good might not be wonderful. People not used to including this wonder food in their diets may become nauseous if ingesting more than 1 ounce a day due to introducing wheatgrass enzymes into the diet. So start slowly.
Chapter 6
Drinks from the Cabbage Patch
In This Chapter
• Refreshing cabbage juices
• Broccoli juices with bold flavors
• Colorful juices with cauliflower
The cabbage patch kids suffer from negative public relations. People don’t like the way the house smells after they’re cooked or their flavors are too strong. I jest, but neither factor is relevant when it comes to juicing!
No aroma lingers from cabbage when juicing because no cooking is involved. Additionally, the flavors are more delicate when eaten raw, and they’re always balanced by those of other ingredients. Amongst the recipes in this chapter, you’ll find a number of creative cabbage combinations.
The Cruciferous Cousins
Plants are like people. They are related by families, and all plants in the cabbage family fall into the cruciferous clan. This term refers to the small cross shape which is formed when the flowers are growing.
In eras before air importation made it possible for us to eat whatever we wanted regardless of season, cabbages and their cousins were one of the mainstays of winter vegetables. The family includes cabbage, broccoli, cauliflower, kale, and new introductions such as broccoflower, which is a genetically engineered hybrid of broccoli and cauliflower.
The importance of the cabbage clan for our diets is from the high amounts of sulphurophane they contain. Sulphurophane is a compound touted for its anti-cancer properties. This compound was discovered when the diets of