The Complete Idiot's Guide to Juicing - Ellen Brown [26]
2. Push broccoli, celery, kale, parsley, and apple through the juicer, and process until juiced. Stir well and pour juice into two glasses.
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, peel broccoli stalks, core apple, and cut all ingredients into pieces no larger than 1 inch.
Liquid Lingo
Kale is the renegade cousin of the cabbage family. Its flavor is very mild, and it has frilly deep green leaves that look like a bouquet of flowers rather than a tight head. Buy small heads that are perky and not limp.
Brussels Sprout and Lemon
2 pints Brussels sprouts
3 celery ribs
2 apples
1 carrot
¼ lemon
¼ cup firmly packed parsley sprigs
2 parsley sprigs for garnish (optional)
Serves 2
Prep time:
less than 10 minutes
Each serving:
174 calories
9 calories from fat
1 g fat
0 g saturated fat
7 g protein
41 g carbohydrates
1. Rinse Brussels sprouts, trim stem ends, and discard any discolored leaves. Rinse celery and cut into 2-inch lengths. Rinse apples and cut into sixths. Scrub carrot, discard green tops, and cut into 2-inch lengths. Peel lemon. Rinse parsley.
2. Push Brussels sprouts, celery, apples, carrot, lemon, and parsley through the juicer, and process until juiced. Stir well and pour juice into two glasses.
3. Serve immediately, garnished with parsley sprigs if desired.
Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, core apple, remove seeds from lemon, and cut all ingredients into pieces no larger than 1 inch.
Pulp Tidbits
Brussels sprouts are so named because they were first cultivated in Belgium in the sixteenth century. Unlike their cabbage cousins, these tiny heads grow in many rows on a single long stem. In the fall when they’re in season, it’s possible to purchase them this way in some markets.
Chapter 7
Our Good Friend Herb
In This Chapter
• Vegetable and herb combinations
• Creamy juices
• Spicy treats
Fresh herbs are like the frosting on a cake. They play their own role, but they bring the whole thing together. You probably know this from cooking with herbs, and the recipes in this chapter will show you that the same synergy occurs when you add herbs to juices.
When put through the juicer, the flavor of fresh herbs remains subtle. They will take on a stronger flavor if the drink is pulped in a blender or food processor.
While you add herbs for flavor rather than nutritional benefits, over the centuries herbs have been used as cures for everything from indigestion to migraines and also as aromatic teas.
Handle with Care
Fresh herbs are very perishable, especially if they’ve come from supermarkets that mist them with water on a regular basis. This watering basically causes them to rot.
Wrap herbs with woody stems, such as rosemary and thyme, in a damp paper towel and place them inside a heavy plastic bag.
A large group of herbs have tender stems. This group includes basil, cilantro, dill, mint, oregano, parsley, and tarragon. Treat these herbs like a bouquet of flowers. Trim the stem ends, and place the herbs with the stems into a deep glass. Add enough water to come one inch up the stems, and then wrap the glass in a plastic bag. Stand it upright in the refrigerator, and the water should preserve the freshness of the herbs for up to five days.
Dilled Cucumber
3 cucumbers
2 scallionscup firmly packed dill weed
1 cup plain nonfat yogurt
Salt and freshly ground black pepper to
taste
2 dill sprigs for garnish (optional)
Serves 2
Prep time:
less than 10 minutes
Each serving:
142 calories
9 calories from fat
1 g fat
0 g saturated fat
10 g protein
27 g carbohydrates
1. Rinse cucumbers and scallions, and cut into 2-inch lengths. Rinse dill.
2. Push cucumbers, scallions, and dill through the juicer, and process until juiced. Pour juice into a blender and add yogurt. Blend for 30 seconds, and pour juice into two glasses. Season each glass to