The Complete Idiot's Guide to Juicing - Ellen Brown [29]
Wrong Spin!
Herbs have a tendency to be full of grit and sand. Keep in mind they grow close to the ground. So if a bunch looks dirty, let the sprigs soak in a bowl of ice water for a few minutes, and then remove them from the top. Don’t place them into a colander or the grit will go right back onto the herbs.
Cucumber and Cilantro
3 cucumberscup firmly packed cilantro sprigs
1 jalapeño or serrano chili
½ cup plain nonfat yogurt
½ cup pine nuts
Salt and freshly ground black pepper to
taste
2 cilantro sprigs for garnish (optional)
Serves 2
Prep time:
less than 10 minutes
Each serving:
338 calories
216 calories from fat
24 g fat
2 g saturated fat
11 g protein
26 g carbohydrates
1. Rinse cucumbers and cut into 2-inch lengths. Rinse cilantro. Rinse jalapeño and discard cap and seeds.
2. Push cucumbers, cilantro, and jalapeño through the juicer, and process until juiced. Pour juice into a blender, and add yogurt and pine nuts. Blend for 30 seconds, and pour juice into two glasses. Season each glass to taste with salt and pepper.
3. Serve immediately, garnished with cilantro 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. If using a blender or food processor, add yogurt and pine nuts along with other ingredients.
Liquid Lingo
Pine nuts, also called piñon in Spanish and pignoli in Italian, are the nuts located inside the pine cones of various species of evergreen. To remove them, you must heat the pine cones and then pull the nuts, which are in thin shells, out by hand. This labor-intensive method is why they are so expensive.
Minted Pea and Cucumber
3 cups peas
2 cucumbers
2 celery ribs
2 scallions
¼ cup firmly packed mint sprigs
2 mint sprigs for garnish (optional)
Serves 2
Prep time:
less than 10 minutes
Each serving:
234 calories
9 calories from fat
1 g fat
0 g saturated fat
14 g protein
45 g carbohydrates
1. Rinse peas. Rinse cucumbers, celery, and scallions, and cut into 2-inch lengths.
2. Push peas, cucumbers, celery, scallions, and mint through the juicer, and process until juiced. Stir well and pour juice into two glasses.
3. Serve immediately, garnished with mint 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.
Pulp Tidbits
In Greek mythology, mint was once a nymph named Mentha. Because she angered Persephone, Pluto’s wife, she turned her into this aromatic herb as permanent revenge.
Potato and Chive
2 large red potatoes
2 parsnips
2 celery ribscup firmly packed chives
1 cup plain nonfat yogurt
Salt and freshly ground black pepper to
taste
2 celery sprigs for garnish (optional)
Serves 2
Prep time:
less than 10 minutes
Each serving:
335 calories
9 calories from fat
1 g fat
0 g saturated fat
13.5 g protein
71 g carbohydrates
1. Scrub potatoes well, and cut into 2-inch cubes. Scrub parsnips, discard tops, and cut into 2-inch lengths. Rinse celery and chives, and cut into 2-inch lengths.
2. Push potatoes, parsnips, celery, and chives 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 taste with salt and 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, cut all ingredients into pieces no larger than 1 inch. If using a blender or food processor, add yogurt along with other ingredients.
Juicy Jive
If you don’t have any chives, the best substitute in this or any recipe is the finely sliced green tops of scallions. They have the same mild onion flavor.
Chapter 8
Soups to Slurp
In This Chapter
• Juice versions of