June 14, 2011

Juicing for Health: Carrot Beet Apple Spinach Juice Tastes Good. Really.

I've had a great juicer for years - high powered motor, easy to clean - but I had stored it in a cabinet awhile back and just forgotten about it. And juicing.

Then, I was surfing around and there was this discussion about the nutrients that are available in raw vegetables and fruits, things that get lost by the time they get into bottles or cartons or cans or bags. That's right, I remembered: I own a really nice juicer - why aren't I using that thing? (Slap of forehead.)

So, this week I pulled that puppy out and went to the store and bought organic beets, carrots, Fuji apples, and baby spinach. Some cilantro, too - but I also made pico de gallo, and the cilantro escaped the juice machine.

Today, I'm back in a routine of juicing daily and I feel the better for it. I've posted on this before (Food as Medicine: Juicing) and you can find links for lots of detailed information there. Right now, I just want to share how easy and fun this is, and here's my recipe (and a couple of tips):

Reba's Daily Raw Carrot Apple Beet Spinach Juice

8 small carrots or 6 regular/medium size
2 big handfuls of baby spinach leaves (don't skimp)
2 medium sized Fuji apples
1 medium sized beet (about the same size as one of the apples)

Wrap the spinach around the carrots to juice, it works better (the leaves can be hard to juice). Keep your working area clear and clean as you go: that beet juice will stain stuff (including your tee shirt).

I drink this over ice and with a straw. It's a pretty purple color.

For more on what this provides, read the links given with the ingredients above.
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