The Complete Idiot's Guide to Juicing - Ellen Brown [35]
2. Push apples, beets, pear, lemon, and ginger through the juicer, and process until juiced. Stir well and 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 and pear, remove seeds from lemon, and cut all ingredients into pieces no larger than 1 inch.
Pulp Tidbits
Ginger is native to Asia and was well known to Europeans back in the Roman Era. It was highly valued and fifteen times more expensive than prized black peppercorns. It disappeared from Europe during the Middle Ages, but it was one of the crops Marco Polo brought back from his explorations; thus it was reestablished on that continent.
Strawberry and Beet
1 pt. strawberries
1 large beet
2 celery ribs
1 cup plain nonfat yogurt
¼ cup fruit-only strawberry jam
2 strawberries for garnish (optional)
Serves 2
Prep time:
less than 10 minutes
Each serving:
253 calories
9 calories from fat
1 g fat
0 g saturated fat
9 g protein
54 g carbohydrates
1. Rinse strawberries. Scrub beets well, discard tops if wilted but rinse and use if not, and cut into 2-inch cubes. Rinse celery, and cut into 2-inch lengths.
2. Push strawberries, beet, and celery through the juicer, and process until juiced. Pour juice into a blender, and add yogurt and jam. Blend for 30 seconds, and pour juice into two glasses.
3. Serve immediately, garnished with strawberries if desired.
Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, remove tops from strawberries and cut all ingredients into pieces no larger than 1 inch. If using a blender or food processor, add yogurt and jam with other ingredients.
Wrong Spin!
Beets, along with carrots, can be toxic if eaten in too large a quantity. When making juices with these vegetables, do not double up on the quantities or eat other forms of these vegetables within a few hours.
Orange, Carrot, and Fennel
4 oranges
2 carrots
1 fennel bulb
¼ lime
2 orange slices for garnish (optional)
Serves 2
Prep time:
less than 10 minutes
Each serving:
191 calories
9 calories from fat
1 g fat
0 g saturated fat
5 g protein
47 g carbohydrates
1. Peel and quarter oranges. Scrub carrots, discard tops, and cut into 2-inch lengths. Rinse fennel, trim stem end, and cut into 2-inch cubes. Peel lime.
2. Push oranges, carrots, fennel, and lime through the juicer, and process until juiced. Stir well and pour juice into two glasses.
3. Serve immediately, garnished with orange slices if desired.
Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, remove seeds from oranges and lime and cut all ingredients into pieces no larger than 1 inch.
Juicy Jive
Fennel gives juices, and all raw dishes, a delightful anise flavor similar to a mild licorice. But if you’re a person who doesn’t care for licorice or any food in the anise family, you can always substitute celery in juice recipes.
Mixed Fruit and Tomato
4 ripe plum tomatoes
1 pt. strawberries
1 mango
¼ lemon
2 strawberries for garnish (optional)
Serves 2
Prep time:
less than 10 minutes
Each serving:
171 calories
18 calories from fat
2 g fat
0 g saturated fat
4 g protein
42 g carbohydrates
1. Rinse and quarter tomatoes. Rinse strawberries. Peel mango, discard seed, and cut into 2-inch cubes. Peel lemon.
2. Push tomatoes, strawberries, mango, and lemon through the juicer, and process until juiced. Stir well and pour juice into two glasses.
3. Serve immediately, garnished with strawberries if desired.
Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, core tomato, remove seeds from lemon, and cut all ingredients into pieces no larger than 1 inch.
Pulp Tidbits
It’s hard to imagine today that three popular foods—tomatoes, potatoes, and eggplant—were all considered poisonous in the sixteenth