Power Juice


This wasn’t my first time at bat, but the last few times, I was little leaguing it. We were pretty serious about this one. The story of how I acquired the juicer that is probably half as old as I am is sort of funny, but more an homage to my mother the closet hoarder. Long story short, it found it’s way into the truck despite my reluctance, alongside a citrus juicer and a deep fryer. They all have their place in our repertoire but the juicer is a special one.

The best thing about juice is that you can really put whatever you want in it. You can do all carrot juice and accent it with ginger, celery and cucumber, or you can do a medley like I did. Wanna try?

What you need

4 medium sized beets
4 carrots
7 celery stalks
1 apple
1 pear
1 lemon, juiced
Fresh ginger root to taste

All of these, aside from the lemon can be put in the juicer. You’ll have to vary your cutting based on the size of your juicer, but it can all go together. When you use beets, you don’t have to peel them, but absolutely given them a good bath, alongside the carrots. Peel the ginger, that won’t taste very good in the pulp! Sometimes, I get a little carried away with the ginger – it really is to taste. If you’ve never had raw ginger, only use a little bit because it does overpower your pieces, but don’t hesitate to experiment with it.

Juicing vegetables is a great way to make sure you get all of your day’s vitamins, perfect for busy days, but best for every day. It’s important to note that too much beet juice can cause stomach irritation, so change up your juice routine. Experiment, play with your pieces. If I can make a suggestion… banana and beet don’t taste that great together. Another tip? Once you’ve got your juice, toss it in a blender with frozen berries, fresh spinach and kale. It’s important to really up the speed during blending so you get a good smooth texture. Spinach is one of the best dark greens you can have, and personally, I notice a difference in my body, hair and skin when I eat kale. Adding it to your smoothie is an easy way to enjoy as much as you want without it tasting exactly like kale. Don’t get me wrong, I love kale, but I’d rather taste delicious berries or carrots.

Juice is awesome, right? The next awesome thing about juicing is that that pulp, while it does make for great soil enhancing compost, it can also make fiber rich and delicious muffins! I opt for this use every time I make juice because it’s easy and tasty. You can always incorporate your personal muffin recipe into it, but I’ve found a pretty good one. Give it a try!

What You Need
Juicey Muffins

Pulp from juicer
1 Banana
2 Eggs
1 tsp Baking Soda
1 tsp Baking Powder
1 c Flour (but possibly less based on how much pulp you have, you want it to be a smooth dough)
1/3 oil of choice
Cinnamon, nutmeg, allspice and honey to taste

In a large bowl, toss your juicer pulp in. Prepare your pulp by going through and removing any beet skin or carrot pieces that are not soft. Once you’ve sifted through, combine all ingredients in the bowl and mix until smooth. Start small when adding the flour, you don’t want to make them too dry as the pulp doubles as a flour base. Once it’s all combined, spoon into a non-stick muffin pan and cook in a preheated (375) oven for about 15 minutes. Check often, mine took a little longer to cook. Use the tested and true toothpick method (When you poke it and it comes out clean, it’s ready to go). Take the muffins out of the pan quickly to prevent further cooking and let cook. Keep refrigerated to preserve the natural ingredients! These easy pieces serve as the perfect on the go breakfast, or even a dessert after a healthy lunch!

What’s your favourite juice?


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