Millennial Juicer

juicing isn't just for your hippie grandma any longer…

Kalelicious Carrot Pear Juice November 12, 2010

Spinach, apple and carrot juice is an old classic and usually on my rotation several times a week (at least as a base). However, this week there was a recipe on kale and pears so I decided to stock up on that and try something a little different.

Kale is one of the most nutrient dense foods out there (thanks, Dr. Fuhrman!) as its ranked high on the Aggregate Nutrient Density Index (ANDI) so this may replace spinach as my regular. Lately, kale has been making a trendy appearance these days with even Gwyneth Paltrow gulping kale juice 3 times a day but please don’t let that deter you from using kale in your juices. It really is great for you!

Kale is loaded with Vitamin A, Vitamin C, manganese, dietary fiber, copper, calcium, Vitamin B6 and potassium. In homeopathic medicine kale has traditionally been used to help treat ailments like anemia, asthma, eye problems, weight loss, skin problems, impotence, hair loss, hay fever and arthritis.

I will warn you, though that kale has a very strong taste so it may take a while before you get used to it. You may want to throw in an extra pear, apple or even orange in there to sweeten it up a bit at first if you can’t really handle it. I was okay making the switch no problem, though.

This juice is also a great base for lots of other ones. There are an array of different juice possibilities building off of this and I will be sure to post them as I go along.

Kalelicious Carrot Pear Juice

1 large bunch of kale (I just cut it up and roll into balls and juice in segments with stem and all)

2 large pears (I used a Bartlett and a Bosc but feel free to use whatever you have on hand but if they’re small you may want to use 3)

4 large carrots


A Lemony Tale of Spinach November 5, 2010

I’ve always been a fan of lemons, limes and anything sour really. As a kid I used to take fresh lemons, cut them in half, salt each side and devour them straight like that. I was making a basic spinach, apple and carrot juice when I noticed a couple of lemons sitting in my fridge (and they had been there long enough that they really should have been used a day ago). I grabbed them and since I was steering from the original recipe already, decided to grab an orange and a Bartlett pear.

Adding the lemon this time a year is a good idea because they contain a high amount of citric acid, which helps the body to fight off colds. In addition to being a good source of Vitamin C, lemon juice also acts as an antioxidant, is a liver stimulant, and can help controlĀ  irritable bowel syndrome (IBS). Considering I had a huge plate of Mexican food for lunch, it’s also great that lemon juice can help heart burn, bloating and gas pains! Plus, for all you mommas to be out there, lemon juice is said to help build the bones of the unborn child and being rich in potassium, it helps the nervous system and brain.

A Lemony Tale of Spinach

1 bunch of spinach (Make sure to super wash your spinach as any amount of dirt can make the whole juice have a gritty taste.)

1 large apple

1 Bartlett pear

1 large orange (Remove the peel but leave as much as the pith or “soft white part” as it is good for you, but the peel will make your juice nasty.)

2 large lemons (Remove the peel but leave as much as the pith, like the orange. Don’t add the peel as it will make the juice bitter and nasty.)

3 large carrots (I don’t peel them, but I do cut the hard end off.)