The Complete Idiot's Guide to Juicing - Ellen Brown [43]
Mixed Berry and Pear
1 pt. strawberries
½ pt. raspberries
½ pt. blackberries
3 pears
2 mixed-berry skewers for garnish
(optional)
Serves 2
Prep time:
less than 10 minutes
Each serving:
257 calories
14 calories from fat
1.5 g fat
0 g saturated fat
4 g protein
65 g carbohydrates
1. Rinse strawberries, raspberries, and blackberries. Rinse and quarter pears.
2. Push strawberries, raspberries, blackberries, and pears through the juicer, and process until juiced. Stir well and pour juice into two glasses.
3. Serve immediately, garnished with mixed-berry skewers if desired.
Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, remove tops from strawberries, core pears, and cut all ingredients into pieces no larger than 1 inch.
Juicy Jive
You can use any combination of berries for this recipe, as long as the quantity remains the same. The pear produces a creamy quality in contrast to the vivid flavor of the berries, but choose whatever berries look best in the market.
Blackberry, Grape, and Banana
1½ pts. blackberries
2 cups red seedless grapes
2 bananas
2 skewers of blackberries for garnish
(optional)
Serves 2
Prep time:
less than 10 minutes
Each serving:
312 calories
18 calories from fat
2 g fat
0 g saturated fat
6 g protein
77.5 g carbohydrates
1. Rinse blackberries and grapes. Peel and slice bananas.
2. Push blackberries and grapes through the juicer, and process until juiced. Pour juice into a blender, and add bananas. Blend for 30 seconds, and pour juice into two glasses.
3. Serve immediately, garnished with skewers of blackberries if desired.
Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, add bananas along with other ingredients.
Juicy Jive
Blackberries and raspberries are the most delicate berries. Not only do they bruise and break easily, but they also mold rapidly once they’ve been bruised. When selecting them at the market, turn the package over. If there’s a lot of color, the berries have been broken.
Sparkling Blackberry, Mango, and Lemon
1½ pts. blackberries
2 mangoes
¼ lemon
¾ cup sparkling mineral water
2 mango spears for garnish (optional)
Serves 2
Prep time:
less than 10 minutes
Each serving:
238 calories
18 calories from fat
2 g fat
0 g saturated fat
4 g protein
59 g carbohydrates
1. Rinse blackberries. Peel mangoes, discard stones, and cut fruit into 2-inch pieces. Peel lemon.
2. Push blackberries, mangoes, and lemon through the juicer, and process until juiced. Pour juice into two glasses, and stir ⅜ cup sparkling water into each.
3. Serve immediately, garnished with mango spears if desired.
Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, remove seeds from lemon and cut all ingredients into pieces no larger than 1 inch.
Wrong Spin!
Mangoes are actually part of the same family as poison ivy; both contain a chemical substance known as urushiol. When handling a mango, if you find your hands becoming irritated, wear rubber gloves. Some people are more sensitive to the urushiol than others. However, the chemical is only in the skin and not in the fruit, so everyone can eat mangoes.
Chapter 12
Make Mine Melon
In This Chapter
• Juices for cantaloupe cravings
• Drinks if you’re wild for watermelon
• Making it happen with honeydew
Melons are always thirst-quenching because they’re more than 90 percent water. So it’s not surprising that they are great as the base fruit for juices, and recipes using melons are what you’ll find in this chapter.
Melons are mild in flavor, so they’re used as a larger proportion of the fruit than the combinations used in other chapters. But it’s amazing how delicious they are when combined with other fruits.
When juicing, there’s no need to discard the melon seeds, which both saves time and boosts