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By Root 370 0

century. The problem was that people were eating the leaves and stalks and not the fruit or tuber. And, indeed, the leaves of all three are toxic.

Carrot and Strawberry

4 carrots

2 celery ribs

1 pt. strawberries

1 cup strawberry nonfat yogurt

2 carrot sticks for garnish (optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

168 calories

9 calories from fat

1 g fat

0 g saturated fat

6 g protein

36 g carbohydrates

1. Scrub carrots, discard tops, and cut into 2-inch lengths. Rinse celery and cut into 2-inch lengths. Rinse strawberries.

2. Push carrots, celery, and strawberries 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.

3. Serve immediately, garnished with carrot sticks 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 with other ingredients.

Juicy Jive

Flavored yogurt is a great time-saver. But if you don’t want to add refined sugar to your diet, you can achieve the same flavor by mixing 2 tablespoons of fruit-only jam into each 8-ounce container of plain yogurt.

Spiced Apple and Butternut Squash

4 apples

½ butternut squash

1 carrot

¼ tsp. ground cinnamon

⅛ tsp. ground nutmeg

2 apple wedges for garnish (optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

265 calories

9 calories from fat

1 g fat

0 g saturated fat

3 g protein

69 g carbohydrates

1. Rinse apples and cut into sixths. Peel squash and cut into 2-inch cubes. Scrub carrot, discard top, and cut into 2-inch lengths.

2. Push apples, squash, and carrot through the juicer, and process until juiced. Pour juice into two glasses, and stir ⅛ tsp. cinnamon andtsp. nutmeg into each glass.

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 apples and cut all ingredients into pieces no larger than 1 inch. If using a blender or food processor, add cinnamon and nutmeg with other ingredients.

Juicy Jive

Acorn and butternut squash are distinct species, and look nothing alike in the produce section. However, they have a flavor that’s almost identical to one another, so use them interchangeably in any recipe.

Pineapple and Yam

¼ pineapple

2 apples

2 celery ribs

1 yams

2 pineapple spears for garnish (optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

223 calories

9 calories from fat

1 g fat

0 g saturated fat

2 g protein

56 g carbohydrates

1. Cut pineapple off rind and into 2-inch cubes. Rinse apples and cut into sixths. Rinse celery and cut into 2-inch lengths. Scrub yam well, and cut into 2-inch cubes.

2. Push pineapple, apples, celery, and yam through the juicer, and process until juiced. Stir well and pour juice into two glasses.

3. Serve immediately, garnished with pineapple spears if desired.

Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, core apples, peel yam, and cut all ingredients into pieces no larger than 1 inch.

Pulp Tidbits

The use of the pineapple as a symbol of hospitality dates back to the time when the Spaniards first encountered it in the Caribbean. The Carib Indians would hang pineapple crowns outside their huts to show that visitors were welcome.

Mango and Orange Bell Pepper

3 orange bell peppers

2 celery ribs

1 mango

1 orange

¼ lime

2 orange bell pepper slices for garnish

(optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

144 calories

9 calories from fat

1 g fat

0 g saturated fat

3 g protein

36 g carbohydrates

1. Discard cap and seeds from pepper, and cut into 2-inch pieces. Rinse celery and cut into 2-inch lengths. Peel mango, discard seed, and cut into 2-inch cubes. Peel and quarter orange. Peel