After a rough week of writing, emailing, and calling our federal leaders, all in a vain attempt to head-off the historic expansion of government which nonetheless occurred on Sunday night, it’s time to sit back, relax, recuperate, and revive the soul.
To that end, we’ve decided to get juiced.
This is not another cocktail fact finding mission leading us down the wayward path toward dipsomania despite the similarity of the lovely book filled with pages of caressable pictures of delicious looking concoctions. This is about extracting the liquidy goodness out of vegetables (and occasionally fruits) and drinking it. Yum.
This is Eve (yes, we do name our small appliances), our Breville Juice Fountain (juicer). It’s quiet and strong, and able to extract 16 oz. of creamy goodness out of three carrots, three celery sticks, and bunch of parsley. The book gives over 400 juice recipes to try out. We’re going to concentrate on the vegetable juice recipes for now.
It simply amazes me how much liquid these few veggies and herbs make! While I’m not a big fan of carrots, they certainly add a sweet creaminess to the juice.
Here is the Chlorophyll Crunch juice we made last night (nothing goes without garnish at Chez Bourque).
I’ve been interested in getting more leafy greens into my diet for a while now. By all accounts I’ve read and heard, kale is a superfood, but I just haven’t found a method of cooking it that agrees with my palate. The incessant mastication of most of the raw leafy greens turns me off as well. But drinking it? Depending on the juice base, drinking it is better than painless – it can be downright delightful. I’m really looking forward to experimenting with the green juices and finding just the right combination of flavors. Juicing is not meant to substitute for eating whole veggies, but is a great way to get more good stuff in.
Of course, as Stephen points out, now we can make the fresh juices for cocktails as well.
If you have any favorite vegetable juice recipes, let me know, and I’ll update on any favorites that arise from our experimentation.