I was planning to write about the black bean brownies I made last night but they really didn’t turn out that great, so I’m writing about juicing.
I love to juice, but like everyone else I hate cleaning the juicer. It’s a pain in the butt. I find that if I rinse it immediately after I use it, it makes the cleaning process a little easier, but it’s still a massive pain. So I usually make a juice every other day.
My favorite things to juice are the parts of the vegetable I would have thrown away – like broccoli, cilantro, kale and cauliflower stems, or celery, carrot and radish tops. It makes me feel like I am wasting less of the vegetable. I usually keep a little baggie in my fridge of parts I don’t use for cooking, eventually it all ends up going through my juicer and into my belly.
For my base, I always use the same 4 things – 4 celery stalks, 1 apple, a large hunk of ginger, and some tart citrus (either 1/2 lime or 1/4 lemon, peel on). Everything else is fair game.
On Tuesday I used leftover broccoli and celery tops:
Yesterday I used all of the cauliflower stems leftover from the curried cauliflower salad, as well as the cilantro stems:
Yum. I like to drink the foam first and pretend it’s a latte 🙂
I came across this recipe completely by accident. About a month ago I decided to make a Thai green curry from scratch, which meant making the green curry paste myself. I went to my local Asian market and bought everything I needed, including galangal which is similar to ginger. As I was cutting up the galangal, my fingers turned orange, so did my cutting board… I couldn’t figure out how this paste was going to stay green if I put this stuff in it. That’s when I realized I hadn’t bought galangal at all, I’d bought turmeric. A lot of turmeric. Asian markets in Arizona tend to sell their produce pre-packaged, so you can’t just buy 1 piece, you have to buy 12. I had like 10 pieces of turmeric I didn’t know what to do with now so I went on a Google search. I found this recipe at http://www.terawarner.com/blog/2010/07/raw-recipes-fresh-turmeric-juice/ and I’m so happy I did because this drink is one of my favorite things now. I don’t know how to describe it cause it’s like nothing I’ve ever tasted, kind of peppery, slightly spicy, turmeric is in the ginger family but it’s much milder than ginger. I highly recommend trying this, just be aware that most likely your hands, counter and juicer will temporarily be stained an orangy-yellow. This is my slightly modified version.
You will need:
- ~10 pieces fresh turmeric, washed
- 1 lemon, quartered, peel on
- 1 meyer lemon, peeled and cut in half
- 1 cup warm water
- 3 T raw honey (or agave if you don’t use honey)
- ~2 cups cold water
- 32oz jar (I used an old pickle jar)
Put the turmeric and lemons through the juicer, into the jar. You can use 2 regular lemons if you don’t have a meyer lemon, just make sure one of the lemons is peeled. Run 1 cup warm water through the juicer to get all of the juice out. Mix in honey. Top off with cold water until the jar is filled. Enjoy!
If you get a light buzzy feeling after drinking it, don’t be alarmed, this is normal! The first time I drank it I felt kind of loopy, I couldn’t stop laughing. Turmeric is great for your liver and immune system. Perfect if you have Grave’s Disease, like me.