When A moved in, he bought us a housewarming gift – a beautiful juicer. And over the months we have been experimenting endlessly with juices of every kind, usually the “everything but the kitchen sink kind”. We’ve started to lose direction. Our juices have started to lose their identity.
Once a week we make our way to the local farmer’s market, (every Saturday) at Kollwitzplatz and stock up on whatever goodies they may have. Summer is obviously the best time for this as there is an overabundance of berries and fruits and veggies to your heart’s content! We stock up and get home and chow down. Then, whatever is leftover becomes juice.
We used to pick more carefully – selecting flavors and nutrients – then we became a bit more “it’s all gonna mix once it’s down there anyway! So I am here to take back the identity of my juice!
After much reading and inspiration from friends who “juice” (we will verb that, thank you!) and recipes and ideas and concepts across the internet, I’ve decided to experiment a bit with juice as a meal replacement. Many people advocate for the benefits of detoxing with juice, or juice cleanses (read, 3 days with nothing but the sweet stuff,) but that seems a bit intense for my purposes and I think I could also benefit from the overload of nutrients to replace the otherwise starchy food intake I’ve been known to have.
Juice Number 1 was a search through the kitchen for the right ingredients (anything that’s still good, which might taste good with the other selected ingredients – NOT the kitchen sink at all!) I knew I still had fresh spinach from the market, and I was eager to try out a spinach juice since it’s packed with iron and protein and all sorts of other goodness. So I pulled out the spinach, apples, a peach, wild blueberries, some lime, and fresh ginger root.
I used the following quantities (more or less, I didn’t measure exactly!)
- Spinach (6 Cups – give or take)
- Apple (2x)
- Peach (1x)
- Blueberries (3/4 cup)
- Lime (1/2)
- Ginger (Large Chunk)