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2 peach slices for garnish (optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

139 calories

9 calories from fat

1 g fat

0 g saturated fat

3 g protein

35 g carbohydrates

1. Rinse peaches, discard stones, and cut into 2-inch pieces. Peel and quarter oranges.

2. Push peaches and oranges through the juicer, and process until juiced. Pour juice into two glasses. Stir 1½2 cup tea and ⅛ cup nectar into each glass.

3. Serve immediately, garnished with peach slices if desired.

Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, remove seeds from oranges and cut all ingredients into pieces no larger than 1 inch. If using a blender or food processor, add tea and nectar along with other ingredients.

Pulp Tidbits

Cultivation of tea plants began in China more than 4,000 years ago but was kept a secret until the eighth century C.E. when the Japanese adopted it. Europeans didn’t learn of tea until the seventeenth century, at which time the British spread its growing areas into India.

Black Tea, Raspberry, and Pineapple

¼ pineapple

1 (6-oz.) container raspberries

1 cup strongly brewed black tea, very

chilled

2 TB. fruit-only raspberry preserves

2 pineapple spears for garnish (optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

149 calories

9 calories from fat

1 g fat

0 g saturated fat

2 g protein

37 g carbohydrates

1. Cut pineapple off rind and into 2-inch cubes. Rinse raspberries.

2. Push pineapple and raspberries through the juicer, and process until juiced. Pour juice into two glasses, and stir ½ cup tea and 1 tablespoon preserves into each glass.

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, cut pineapple into pieces no larger than 1 inch. If using a blender or food processor, add tea and preserves with other ingredients.

Wrong Spin!

Fruit-only preserves are not just made with the fruit listed on the label. Most of the time they are sweetened with apple juice concentrate. This concentrate is high in calories but they’re not the “empty calories” contained in refined sugar.

Black Tea, Apple, and Pear

3 apples

2 pears

1 cup strongly brewed black tea, very

chilled

2 apple wedges for garnish (optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

210 calories

9 calories from fat

1 g fat

0 g saturated fat

1 g protein

56 g carbohydrates

1. Rinse apples and cut into sixths. Rinse and quarter pears.

2. Push apples and pears through the juicer, and process until juiced. Pour juice into two glasses, and stir ½ cup tea into each glass.

3. Serve immediately, garnished with apple slices if desired.

Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, core apples and pears, and cut all ingredients into pieces no larger than 1 inch. If using a blender or food processor, add tea with other ingredients.

Juicy Jive

Like bananas, pears ripen better off the tree than they do on it. If you’re in a hurry to ripen pears, place them in a plastic bag with a few apples. The apples let off a natural gas that hastens ripening.

Creamy Spiced Apple Chai

4 apples

½ fresh fennel bulb

2 TB. fresh ginger

½ cup strongly brewed black tea

½ cup soy milk

2 TB. firmly packed dark brown sugar

½ tsp. ground cinnamon

¼ tsp. ground allspice

2 apple wedges for garnish (optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

257 calories

18 calories from fat

2 g fat

0 g saturated fat

4 g protein

62 g carbohydrates

1. Rinse apples and cut into sixths. Rinse fennel, trim stem end, and cut into 2-inch cubes.

2. Push apples, fennel, and ginger through the juicer, and process until juiced. Pour juice into two glasses, and stir ¼ cup tea, ¼ cup soy milk, 1 tablespoon brown sugar, ¼ teaspoon cinnamon, and ⅛ teaspoon allspice into each glass.

3. Serve immediately,