Green Juice, Carrot Juice, Beet Juice! All Made AT HOME.

Juicing! I’m super into juicing. I like to juice. I love juice. Juice.

I thought I’d walk you through my current THREE FAVE (not fav) juices that I’m gulping on the reg. And let me just say right here and now, I’m no expert at this process. I juice for fun, for color, for nutrients, for the RITUAL. I knoooow there are lots of tools I probably need to speed up the process. But words like HYDRAULIC PRESS give me gas.

Also – these juice recipes aren’t really about measurements. They’re more about what I’m putting in them. And truthfully, the juices change day to day, depending on how much I have of what, ya know? If I’m low on kale, I add in more apples, or throw in spinach. You can really play and tweak and dance and sing as you see fit.

Oh, you don’t dance and sing when you juice? Only me?

Oh.

First up! MY TOP FAVORITE JUICE OF ALL TIME.

The Green Baby. (I don’t really call it the Green Baby. Or do I? Nobody puts Green Baby in the corner!)

You put liquids in the bottom of the blender first. Then top it with the softer greens, then on top of that, the denser, crunchier foods.

Another common denominator with these three juices, is that they all have apple cider vinegar (the good kind! the kind with the MOTHER. which sicks me out.), fresh lemon juice, and ginger root. A nubby of ginger is what I call it. This is why I’m low on human friends.

Oh! Remember when I asked you guys to tell me the best blender for my juicing? Wellllll, after a HEAVILY-TRUSTED recommend from one of my blogging besties, I ended up with this sexy thing from Kitchenaid! They were beyond kind to send it to me to AID (ahahahha, just punch.) me with my juicing. And I absolutely love it.

A) That white base does nothing but slay me.

and B) The dial knob goes to 11.

Like, IT GOES TO 11. We were meant to be.

After you blend up the juices so intensely that it becomes the thinnest pulp ya evah did see, you pour the liquid into a fine sieve. Place some cheese cloth in a bowl, with the sieve on top. Then mash mash mash the pump against the sides of the sieve, until most of it is strained into the bowl as juice. It’s glorious.

Then take the cheesecloth in your hands and wring it, squish it, squeeze it, as tiiiiigtly as you can until all that juice comes out. Look at you go.

I get abouuuut three cups of juice with this recipe (which is at the bottom!)

Oh – add a jalapeno if you like! Lots of mornings I do, and that kick in the tongue pants is magic.

Next up – Carrot juice!

Not to be confused with Carrot TOP.

Quick tip – if you don’t want to go through the trouble of juicing your oranges (we have a vintage hand press that gives me irrational joy, so I use that. AND I buy those huge bags of oranges, so grabbing a couple of those ain’t no thang.), you can add about 1/3 cup orange juice to your juice.

ALSO, add the turmeric at the very end, otherwise it will stain your entire life and you will curse my name until Kingdom come.

Boom. So insane. So complex! Great for your eyeballs.

Last one – Beet Juice!

Not to be confused with BEETLEJUICE.

This one is is crazy. With the beets (that you don’t cook! they go in raw. everything goes in raw. HAI, HAYETH.) and grapes, that pulp be puuuuurple.

NOEL CRANE COULD NOT DRINK THIS. Remember that? I miss Noel.

Press press press, strain strain strain, squeeze squeeze squeeze.

Tell your kids you’re drinking Barney juice!

Maybe don’t do that.

And there you have it! My three current in-rotation juices.

Don’t ask me about the specific health benefits because I seriously don’t know. What I DO know is that I feel energized, fresh, upbeat (all day), and my skin luuuuuves me for it.

ALSO, it’s best to drink these first thing in the morning, about 30 minutes before you eat. I know in realistic land that’s almost impossible. But what I do IS:

Get up at 5:30 and drink coffee. (don’t punch me. it’s my way of life.)

Get the kids up at 7:30 and juice while they eat. Drink the juices. Go for a run after they go to school, and then eat immediately after that. So, it’s whatever works for your schedule. And even if you don’t do this everyday, try juicing on the weekends! You WILL FEEL INCREDIBLE AND WANT TO SMOOCH THE WORLD A LITTLE.

Don’t quote me on that.

Green Juice, Carrot Juice, Beet Juice! All Made AT HOME.

Save Recipe

Print Recipe

Ingredients

• For the GREEN JUICE:
• 4 cups chopped kale (bagged is perfect for this)
• 1 large cucumber, sliced
• 3 Tbs apple cider vinegar
• 2 green apples, cored and cut up
• 2 stalks celery, diced
• 1 lemon, juiced
• 1 1-inch piece of fresh ginger root, outer flesh scraped off with a spoon, and root roughly cut up
• 1/4 cup water
• Place the apple cider vinegar, lemon juice and water in the bottom of the blender. Add the kale, cucumber, apples, celery and ginger. With the motor on low, start blending the ingredients together. Use a blender attachment, push down the ingredients as you increase the blender speed. Blend until it’s a very fine pulp.
• Place a cheesecloth over a bowl, and a sieve strainer over the cheesecloth. Pour the mix through the sieve, pressing the pulp through the cloth and into the bowl. Once you’ve pressed as much as you can, wring the cheesecloth tightly unit all the juice is out.
• Makes about 3 cups.
• For the CARROT JUICE:
• 5-6 carrots (more if you want!), roughly cut into chunks
• 2 oranges, juiced
• 2 lemons, juiced
• 3 Tbs. apple cider vinegar
• 1 1-inch piece of fresh ginger root, outer flesh scraped off with a spoon, and root roughly cut up
• 2 tsp ground turmeric
• 1/4 cup water
• Place the apple cider vinegar, orange juice, lemon juice and water in the bottom of the blender. Add the carrots and ginger root. With the motor on low, start blending the ingredients together. Use a blender attachment, push down the ingredients as you increase the blender speed. Blend until it’s a very fine pulp.
• Place a cheesecloth over a bowl, and a sieve strainer over the cheesecloth. Pour the mix through the sieve, pressing the pulp through the cloth and into the bowl. Once you’ve pressed as much as you can, wring the cheesecloth tightly unit all the juice is out.
• Makes about 2 cups.
• For the BEET JUICE:
• 3-4 large beets, roughly cut into chunks
• 3 Tbs. apple cider vinegar
• 2 apples, cored and cut into chunks
• 1 celery stalk, cut into pieces
• 1 lemon, juiced
• 1 1/2 cup purple grapes
• 1/4 cup water
• Place the apple cider vinegar, lemon juice and water in the bottom of the blender. Add the beets, grapes and celery to the blender.
• With the motor on low, start blending the ingredients together. Use a blender attachment, push down the ingredients as you increase the blender speed. Blend until it’s a very fine pulp.
• Place a cheesecloth over a bowl, and a sieve strainer over the cheesecloth. Pour the mix through the sieve, pressing the pulp through the cloth and into the bowl. Once you’ve pressed as much as you can, wring the cheesecloth tightly unit all the juice is out.
• Makes 2-3 cups.
• DRANK IT UP.

7.8.1.2

112

https://bevcooks.com/2017/09/green-juice-carrot-juice-beet-juice-made-home/

Do you juice? Give me more ingredient inspiration, because apparently I need something ELSE to obsess over.

JUICE MEH.