The Complete Idiot's Guide to Juicing - Ellen Brown [27]
3. Serve immediately, garnished with dill 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. If using a blender or food processor, add yogurt along with other ingredients.
Pulp Tidbits
Acidophilus, an ingredient used to thicken yogurt, is a friendly bacteria, called a “probiotic” in some natural food circles. It lives in the intestines and helps prevent intestinal infections. Taking antibiotics can disturb the body’s balance of friendly bacteria, which is why eating yogurt when taking antibiotics is frequently recommended.
Green Pepper and Rosemary
3 green bell peppers
1 cup green seedless grapes
2 celery ribs
3 sprigs rosemary
2 rosemary sprigs for garnish (optional)
Serves 2
Prep time:
less than 10 minutes
Each serving:
101 calories
9 calories from fat
1 g fat
3 g protein
25 g carbohydrates
1. Discard cap and seeds from peppers, and cut into 2-inch pieces. Rinse grapes. Rinse celery and cut into 2-inch lengths. Rinse rosemary and remove leaves from stems if stems are woody.
2. Push peppers, grapes, celery, and rosemary through the juicer, and process until juiced. Stir well, and pour juice into two glasses.
3. Serve immediately, garnished with rosemary sprigs 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.
Wrong Spin!
Rosemary is an herb that has many different species. Some of them have soft, supple stems like those of parsley or oregano. And some are so woody they are even sold as skewers! If you have soft stems, push them through the juicer, but if the stems are woody, pull the leaves off them.
Tomato and Basil
6 tomatoes
1 cup firmly packed basil leaves
¼ lemon
2 garlic cloves
2 scallions
Salt and freshly ground black pepper to
taste
2 basil sprigs for garnish (optional)
Serves 2
Prep time:
less than 10 minutes
Each serving:
85 calories
9 calories from fat
1 g fat
0 g saturated fat
4 g protein
19 g carbohydrates
1. Rinse tomatoes and cut into quarters. Rinse basil. Peel lemon. Rinse garlic cloves and scallions.
2. Push tomatoes, basil, lemon, garlic, and scallions through the juicer, and process until juiced. Stir well and pour juice into two glasses. Season each glass to taste with salt and pepper.
3. Serve immediately, garnished with basil sprigs if desired.
Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, core tomatoes, remove seeds from lemon, peel garlic, trim scallions, and cut all ingredients into pieces no larger than 1 inch.
Pulp Tidbits
Basil has been used in the kitchen since as early as 400 B.C.E. when Greek botanist Chrysippos described it as one of his favorite seasonings. The Romans used it in their bouquet garni, and the Byzantines used it to flavor sauces.
Zucchini, Tomato, and Oregano
4 medium zucchini
3 tomatoes
2 celery ribs
2 scallions
2 garlic cloves
¼ cup firmly packed oregano leaves
Salt and freshly ground black pepper to
taste
2 oregano sprigs for garnish (optional)
Serves 2
Prep time:
less than 10 minutes
Each serving:
123 calories
18 calories from fat
2 g fat
0 g saturated fat
7 g protein
26 g carbohydrates
1. Rinse zucchini, trim caps and cut into 2-inch lengths. Rinse tomatoes and cut into quarters. Rinse celery and scallions, and cut into 2-inch lengths. Rinse garlic cloves. Rinse oregano and remove leaves from stems if stems are woody.
2. Push zucchini, tomatoes, celery, scallions, garlic, and oregano through the juicer, and process until juiced. Pour juice into two glasses. Season each glass to taste with salt and pepper and stir well.
3. Serve immediately, garnished with oregano sprigs if desired.
Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, core tomatoes, trim scallions, peel