Have you jumped on the juicing wagon yet? I was immediately hooked when I bought my first juicer two years ago. I never cared much for the bottled stuff you find on store shelves. I was amazed at how much better fresh juice was – better than anything I’d ever tasted! Yes, I even did one of those crazy juice cleanses. Making vegetable juice at home is so much better and healthier than buying it in a can or bottle. It’s made fresh, full of vitamins and nutrients. The canned and bottles juices are often nothing more than overly cooked vegetable concentrates.
We have found a blend we really like made from tomatoes, beets, fennel, celery, carrots, cucumber, kale (or spinach), red pepper, a little onion, and a good dose of fresh lemon juice and coarsely ground black pepper. It would be a great base for a bloody mary, and is a fantastic afternoon pick-me-up. Of course, you can switch out different veggies for the ones you like best. Sometimes I want more tomato juice, so I’ll use two. Other times I like more cucumber. It just kind of depends. It’s seriously like summer in a glass. You’re going to love it!
Fresh Vegetable Juice Recipe
1 large tomato
1 small beet, peeled
1/2 large fennel bulb
1/2 large red pepper, or 1 small
2 large carrots, washed very well or peeled
3 stalks of celery, plus leaves
2 cups fresh kale or spinach
1 cucumber, peeled if waxed
1 small bunch parsley
a few slices onion
fresh ground black pepper
optional – a little Worcestershire or hot sauce, for serving
Cut the vegetables into smaller pieces, if needed, to fit through the feed hole of the juicer. Insert the vegetables one at a time through the feed hole, alternating the kale and parsley with the other vegetables. Stir in the fresh lemon juice and black pepper, to taste. Serve immediately, or chill.
Yield: 2 servings