In the last couple of weeks, I have re-introduced juices into my days again. No no, not OJ from a box. We all realize by now how not so good that might be for you. If you don’t yet, just think about the fact that diabetics are given orange juice when their blood sugar gets dangerously low, to quickly bring it back up… On some days juicing is an easy way to up my vegetable intake, and at least get to some of the nutrition I really should eat but don’t always have time for.
I will not get up on my soap box about sugar today, waaaaay to hot for climbing, but on hot days like this, eating is sometimes not something I feel like doing, but using my juicer always seems to come in handy. My general rule of thumb would be to use fruit only to sweeten your (green, yellow or red) vegetable juices, unless… unless of course you are making a desert. Well, here is more of a desert version, you know, to balance out the green juices in your life 😉
- 1/2 lb strawberries
- 1/2 medium Jicama, brown skin peeled off
- 1/2 cucumber, peeled
- 1 Chinese pear, quartered and seeds removed
- 2 sprigs mint, plus some leaves for garnish
- Per your juicer’s guidelines, juice all the ingredients: I started with the softest things, the strawberries. Don’t push down, or you won’t get much juice from them, gently feed them through. Either juice the mint sprigs, or usig a wooden drink mottler, bruise them in the glass before serving the drink. Then juice the Jicama, the cucumber and the pear.
- Pour over ice, garnish with mint leaves and serve!
- Save the strawberry pulp for another use, unless you have a super Juicer and there is almost nothing left, you can use the rest for baking, pancakes or pop sicles
I bet this would be awesome spiked with lemon vodka… Tropical Island gettaway, here I come! …
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