The Complete Idiot's Guide to Juicing - Ellen Brown [33]
2 celery sprigs for garnish (optional)
Serves 2
Prep time:
less than 10 minutes
Each serving:
179 calories
9 calories from fat
1 g fat
0 g saturated fat
3 g protein
45 g carbohydrates
1. Scrub carrots, discard tops, and cut into 2-inch lengths. Rinse apples and cut into sixths. Rinse celery and cut into 2-inch lengths. Rinse garlic cloves and scallions.
2. Push carrots, apples, celery, garlic cloves, and scallions through the juicer, and process until juiced. Pour juice into two glasses, and stir ½ teaspoon curry powder into each glass.
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 apples, peel garlic, trim scallions, and cut all ingredients into pieces no larger than 1 inch. If using a blender or food processor, add curry powder along with other ingredients.
Wrong Spin!
While it’s a good idea to toss out any dried herb or spice that’s been opened for more than six months, abbreviate the life of curry powder to two months. This ground blend, made from up to 20 herbs and spices, loses its flavor and aroma very quickly.
Asian Tomato
6 ripe plum tomatoes
2 celery ribs
3 scallions
2 garlic cloves
2 TB. sliced ginger
1 TB. tamari
2 celery sprigs for garnish (optional)
Serves 2
Prep time:
less than 10 minutes
Each serving:
108 calories
9 calories from fat
1 g fat
0 g saturated fat
5 g protein
23 g carbohydrates
1. Rinse tomatoes and cut into quarters. Rinse celery and cut into 2-inch lengths. Rinse scallions and cut into 2-inch lengths. Rinse garlic cloves.
2. Push tomatoes, celery, scallions, garlic, and ginger through the juicer, and process until juiced. Pour juice into two glasses, divide tamari between the two, and stir well.
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 tomatoes, trim scallions, peel garlic and ginger, and cut all ingredients into pieces no larger than 1 inch. If using a blender or food processor, add tamari along with other ingredients.
Juicy Jive
If you’re worried about sodium in your diet, then substitute reduced-sodium soy sauce for the tamari in this or any recipe. It will add a similar flavor with less sodium.
Pea and Carrot
2 cups fresh peas
3 carrots
2 parsnips
1 apple
½ medium onion
½ fennel bulb
¼ cup firmly packed parsley sprigs
2 parsley sprigs for garnish (optional)
Serves 2
Prep time:
less than 10 minutes
Each serving:
375 calories
18 calories from fat
2 g fat
0 g saturated fat
13 g protein
83 g carbohydrates
1. Rinse peas. Scrub carrots and parsnips, discard tops, and cut into 2-inch lengths. Rinse apple and cut into sixths. Peel onion. Rinse fennel bulb, trim stem end, and cut into 2-inch cubes. Rinse parsley.
2. Push peas, carrots, parsnips, apple, onion, fennel, 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 and cut all ingredients into pieces no larger than 1 inch.
Juicy Jive
While frozen peas are quick and easy to thaw, they are already blanched before they’re frozen so some of the nutrients are lost. But in a pinch or when fresh peas are not in season, they are a good substitute. However, all canned vegetables, not just peas, should be avoided.
Chapter 9
Combo Creations
In This Chapter
• Balancing fruits and vegetables
• Colorful mixtures with herbs and spices
• Refreshing thirst quenchers
Many recipes in this book combine vegetables and fruits. But these recipes give them both equal status as the stars of the various juices.
Fruits are inherently sweet, while only vegetables such as carrots, parsnips, and beets can make that claim. At the same time,