The Complete Idiot's Guide to Juicing - Ellen Brown [40]
Each serving:
243 calories
9 calories from fat
1 g fat
0 g saturated fat
3 g protein
63 g carbohydrates
1. Peel tangerines and break into quarters. Rinse grapes. Cut rind off pineapple and cut into 2-inch cubes. Peel lime.
2. Push tangerines, grapes, pineapple, and lime 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, remove seeds from lime and cut all ingredients into pieces no larger than 1 inch.
Pulp Tidbits
Named for Tangier, Morocco, tangerines are the most common member of the mandarin orange family found in the United States, which also includes tiny clementines. What distinguishes these species of fruit is that the skins are loose and slip off easily.
Gingered Apricot, Peach, and Orange
10 ripe apricots
2 peaches
1 orange
2 TB. sliced fresh ginger
½ cup dried apricots
2 apricot wedges for garnish (optional)
Serves 2
Prep time:
less than 10 minutes
Each serving:
203 calories
9 calories from fat
1 g fat
0 g saturated fat
4 g protein
51 g carbohydrates
1. Rinse apricots, cut in half, discarding stones. Rinse peaches, discard stones, and cut into quarters. Peel and quarter orange.
2. Push apricots, peaches, orange, and ginger through the juicer, and process until juiced. Pour juice into a blender and add apricots. Blend for 30 seconds, and pour juice into two glasses.
3. Serve immediately, garnished with apricot wedges if desired.
Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, remove seeds from oranges, peel ginger, and cut all ingredients into pieces no larger than 1 inch. If using a blender or food processor, add apricots along with other ingredients.
Wrong Spin!
Make sure your dried apricots or any dried fruit is unsulphured, which means it has not been sprayed with sulphur dioxide, a gas used for fumigation that destroys the fruit’s B vitamins. Most health food stores are good sources for naturally dried fruits, but even fruit that is organic might be sprayed.
Chapter 11
It’s the Berries!
In This Chapter
• Bright juices with vividly colored strawberries
• Intensely flavored juices made with blackberries
• Juices featuring all-American cranberries and blueberries
Come summer, nothing is better than fresh berries from a farm stand, and you’ll find recipes for juices glorifying their vivid colors and luscious flavors in this chapter. While modern transportation has made it possible to enjoy these fruits during any month of the year, berries are the most affordable and at their peak of ripeness during warm weather.
Berries are good sources of vitamins and are on the list of foods high in disease-fighting antioxidants. Also, in their juiced form, they don’t contain any pesky little seeds, which, of course, is another benefit.
Confusing Clan
In a trivia contest if you were shown a strawberry and a tomato and asked which was the berry, you—like all of us—would probably opt for the wrong answer. In botany berries are simple fleshy fruits, so the tomato, as well as the eggplant and avocado, qualifies. But in common usage a berry is a small, sweet fruit with many seeds.
While the blueberry and the cranberry are actual berries, the strawberry is termed a false berry because we eat the material that surrounds the seeds. Both raspberries and blackberries are actually clusters of tiny fruits held together by common walls. That’s why they are hollow in the center.
Garnishing Greatness
You’ve probably noticed that all the garnishes suggested for the juice drinks in this book are an ingredient comprising the mix. And that’s true for the recipes in this chapter, too, but tiny fruits like raspberries are just too little to stay perched on a glass.
For a strawberry garnish, rinse the strawberry and cut it from the tip halfway up to the green top. Then you can secure it to the side