“Kitchen Sink” Juice

It probably comes as no surprise that I’m into juicing. I mean juicing like kale smoothies, not like steroids, of course. Ah, juice: $7 cups of raw goodness that pick you up without a caffeine crash later. Heaven!

Well, heaven for Gwyneth Paltrow and the GOOP co., maybe. I don’t know about you, but I don’t have the funds for a $7/day juice habit! In a perfect world, yes, I could endlessly patronize my local juiceries, but I had to find a more practical way of incorporating this healthy habit into my lifestyle.

Enter, the Jack LaLanne juicer. I’ve linked to the one I actually own, but other choices can be found herehere, here, and here. Funny story—I have been gifted 2 identical Jack LaLanne Power Juicers in my life! The first one came many moons ago from the grandfather of an ex-boyfriend (random), and the second came last year when a thoughtful coworker noticed that I was into healthy eating. I can certainly understand the impulse to ditch your juicer: they’re bulky, they take up valuable cabinet space, and they come with a million parts, all of which need to be cleaned with every use. It’s annoying! However, the five minutes you’ll spend washing your juicer is, in my opinion, worth saving the $5-$10 you’ll spend on a takeout juice, especially since you can make as much as you want at once. I just made a quart of the stuff!

For the longest time I kept meaning to juice, but felt overwhelmed at concocting a recipe. What, for instance, can be juiced? If I throw all of the produce in my fridge into the machine, will it taste disgusting?

As it turns out—everything and no! So, here’s my foolproof recipe, my “everything but the kitchen sink” juice that is as delicious as it is nutritious!

“Kitchen Sink” Juice, makes just under 1 quart

  • 1 lemon, halved
  • 2 clementines or 1 orange, halved
  • 2 small or 1 large apple, seeds and stems removed
  • 2 stalks celery, rough chopped
  • 1 small head romaine lettuce, rough chopped
  • 1 inch piece of ginger, peeled
  • 2 cups baby carrots
  • filtered water
  • 3 large leaves cabbage, optional

Wash and prep all of your fruits and veggies. Shove them down the juicer chute to extract juice. Pour into a quart mason jar or pitcher and top off with filtered water. Give it a shake and serve right away! I like to save my leftovers for the next morning, because what kind of psychopath gets up early enough to juice before work? Not me.

Alternate preparation if you don’t have a juicer: combine all ingredients (including filtered water) in a high speed blender until liquefied. Strain the pulp out with a nut milk bag. 


*very Stefon voice* This juice has everything: Vitamin A, Vitamin C, Vitamin K, B vitamins, folate, potassium, manganese, anti-inflammatory agents, Vitamin E, and calcium! If it were any healthier, I might have to ditch my one true love, coffee, in the mornings! But don’t worry, coffee, that will never happen.

***

I’ve found the trick to delicious juice every time is the addition of citrus and ginger. Apart from the health benefits they each bring to the table, they make anything taste delicious. For instance, I despise raw celery with a passion, but I’m out here tryna get that Vitamin K!

These ingredients were selected, because at least in my limited scope of understanding, you can reasonably expect to have most of this stuff in your fridge at any given moment. The cabbage is optional, since I don’t think it’s common to have a head of cabbage rolling around in your produce drawer, but I highly encourage you all to get on-freaking-board with cabbage. It’s so good, and good for you! Cabbage is the ride-or-die of greens (or is it a cruciferous veg?)—it can be eaten raw, steamed, sauteed, roasted, or boiled in a soup, it’s packed with vitamins, there are a million different varieties, and best of all, studies have shown that eating yo’ cabbage can help to prevent Type II diabetes! #cabbageappreciationpost

P.S. The next National Cabbage Day is February 17, 2018. If our current administration hasn’t destroyed the planet in nuclear war by then, see you there!

Happy juicing, y’all!

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Endless Summer Southwest Salad

I was lucky enough to go to my town’s farmer’s market this morning, and took home a huge haul of organic veggies! In the blind panic of holy-hell-I-have-way-too-many-zucchini, I decided to create a summer salad inspired by my love of all foods southwestern. It took under 20 minutes to put together and it might be the yummiest thing I’ve ever made!

What you’ll need:


for the salad

2 ears corn, husked with kernels cut off the cob

1 tbsp coconut oil

1 zucchini, diced

1/2 small red onion (or 1/4 large), finely chopped

1/2 lb of grape tomatoes, halved or quartered

1 can black beans, drained & rinsed

salt & black pepper to taste

for the dressing

1 clove garlic, minced

2 tbsp lemon juice (about 1/2 a large lemon)

1/4 cup apple cider vinegar

1 tbsp vegenaise (or mayonnaise if that’s your jam)

1/2 tsp cumin

1/2 tsp coriander

1/2 tsp chili powder

1/2 tsp paprika

1/4 tsp cayenne pepper

1 tsp cilantro (I use Gourmet Garden cilantro paste)

salt to taste

To begin, set your oven to 400 degrees (if you have a roast setting, use this!) Remove the kernels from the corn cobs, toss in a bowl with 1 tbsp coconut oil, and lightly season with salt & pepper. Roast in the oven in a baking dish for 10 minutes, until lightly browned. Remove from the oven and let cool.


While your corn is roasting, prepare your vegetables, rinse your beans, and combine it all in a large mixing bowl. When your corn is cool, add it to the vegetable mixture.

In a blender, food processor, or with an immersion blender, combine all of the dressing ingredients. Add salt to taste. Pour dressing into salad and toss to combine.

Serve on top of a bed of greens, on its own, or as a side with burritos or enchiladas! Top with avocado if you’re feeling frisky!


This is summer in a bowl! So delicious and vegan!