Categories
JUICING & BEVERAGES

RAINBOW JUICE

Well today, this morning, I decided to juice pieces of stuff I saved and other stuff that I still had to prep.

Beets, carrots, celery, basil, and the juice of 2 oranges, hand juiced (the oranges). That’s what we had in the morning and we have enough to have a glass each this evening. That’s pretty much what we want, two glasses a day each.






 

Categories
JUICING & BEVERAGES

WHAT TO DO WHEN YOU GET A DUD WATERMELON

WATERMELON JUICE 1

JUICE IT!

That’s all you can do, unless you throw it away, or suffer through eating it, because you paid for it.

Steve loves watermelon. A couple years ago, the grocery had great watermelons all summer. Steve bought one – small one – and sometimes not so small – every day. Lots of people did. That large bin was being refilled often.

So he brings home a watermelon the other day. It was juicy, but not sweet. Not good. I juiced it and wow do you get a lot of juice from juicing watermelon. But the texture, eating it, was like it had been frozen or picked too early, but no it wouldn’t have been mushy, I don’t think.

Anyway, I’m noticing that produce isn’t looking so good right now – even carrots are gnarly, all different sizes in one bag, even from BoltHouse. I have to pick through stuff even at the high end stores. Don’t know what that’s the cause of, but hope it improves as the summer moves forward.

I added a little beet juice for sweet and we enjoyed it. Now that doesn’t mean I’m going to shop for dud watermelons. They’re too heavy to carry home anyway. I can do it, but I can’t get much else, and I have to balance the weight of my bags, so my shoulders don’t dislocate.

Right now I won’t take a risk on another dud.

I’m thinking cantaloupe. I’ll wait till they look better.






 

Categories
JUICING & BEVERAGES

GINGER JUICE

GINGER JUICE 1

Alright, this is a tough one. Juicing ginger.

First I peel, then I don’t, it doesn’t seem to matter. You need to start with plump ginger. Just because ginger is a root, doesn’t mean that it’s suppose to be dry. Ginger root, unless it’s too old, is not dry; it’s wet. It’s juicy.

However, because the stands are so dense, it takes a lot of pressure to juice it. Peel it, don’t peel it, it doesn’t matter. Cut into small pieces helps, but still it takes a while and takes a lot of pushing.

When you’re done, the blades/strainer insert needs to be thoroughly brushed immediately under running water, and some bits need to be plucked from the blades. Not easy.

The end result, however, is worth it. Ginger juice is highly potent. A teaspoon in your glass of some other juice goes a long way. Use it in savory or sweet recipes calling for ginger.

In the photo above you can see what fresh, juicy ginger looks like (in the forefront) and the old gnarly one I had in the back of the crisper – good for pulverizing in a grinder into powder – maybe.