I was craving a green juice today and made this tasty juice that looks anything but green. In fact, I’m not fond of its color but it packs some serious nutrient power so whatever! I purchased some collard greens at my local supermarket a few days ago that were calling my name. I’m sure I’m not the only weirdo that sees a gorgeous veggie in the market and just has to have them. That’s how I felt about these collards when I laid eyes on them. They were fresh, large, leafy and the most gorgeous shade of green.
I LOVE Collard Greens or what I grew up referring to as Sukuma Wiki, google that! Collards and Kale are definitely my favorite greens. I grew up eating them sauteed with onions and tomatoes. My mouth is watering just thinking about them. But given that this is a juicing blog and I was craving one I thought I would create a juice around them. It just refused to become green though thanks to the carrots. Go carotene! I also was excited to drink a veggie juice out of the glass in the picture. It was a wedding favor from a wedding I attended two weeks ago and I can’t say I’ve ever been more excited about a favor. Silly, I know!
Collard greens are loaded with Vitamin A, C and K, along with calcium, potassium and omega 3 fatty acids. Greens are definitely nature’s secret weapon. Here’s one recipe that helps you drink your greens and get filled up on these nutrients.
- 2-3 large collard green leaves, thouroughly washed, stem and all!
- 5-6 carrots
- 1 apple
- 1 inch piece of ginger
~Juice & Enjoy!~
If you want to taste and see a ‘real’ green juice, check out the most popular green juice recipe MAJ has so far… Juice Recipe #4
I can’t believe I haven’t had a single post since right before Storm Sandy came and turned mine and so many other people’s lives around. I pray for those whose lives will never be the same again and it is admirable to see the country come together to help in any way possible. Like so many of you Thanksgiving is truly one of my favorite holidays and in the spirit of gratitude for all that we have, are and can do I would like to take the time to list 5 things that I am beyond grateful for.
1. The idea and inspiration to begin this blog this year. Eating and Living well is my life’s passion and this blog has been a wonderful channel for expressing that. Thank you World Wide Web, thank you Word Press, thank you Breville Juice Fountain Plus, thank you Olympus Pen epl1 and thank you Veggie Markets.
2. Thank you to every follower, reader and ‘liker of my posts’. Thank you for validating my work and taking the time to support my blog and sharing in the excitement that a little homemade juice can bring.
3. There are no words to express how grateful I am for the strength and health that I have had this year. I have gone the entire year without so much as a sniffle. This time last year I was suffering from my umpteenth cold, couldn’t breathe and felt like death warmed over. Yup! It was that bad. Health is our Wealth.
4. I am thankful with every breathe that I take for my AMAZING family but most importantly my beloved husband. He is my rock, my #1 fan and my best friend. I am grateful that he tastes almost every one of my kitchen creations and gives me feedback that is sometimes a bit too honest 🙂
5. I am thankful for this juice recipe I created last week while feeling mooshy and happy inside. It awoke my taste buds and got me excited to juice like crazy again.
- 2 cups of pineapple, chopped
- 2 oranges, peeled
- 1/2 an inch of a ginger root
~Juice and Give Thanks!~
This juice is a recipe I made up as a nod to one of my favorite homemade salad dressings. It’s a dressing with carrots and ginger that I love to make every once in a while. I discovered it on one of my favorite websites, allrecipes.com. It can be tweaked to your liking. I really don’t measure anything when making the dressing. The ingredients are carrots, ginger, rice vinegar, very small amount of sesame oil and the sweetener of your choice such as honey, coconut nectar or agave. I blend all the ingredients in my mini food processor and ‘taste-as-I-go’. I usually have this dressing over a bed of organic baby spinach with chopped mango. Yum Yum…my mouth is watering just thinking about it.
So anyway, I was in the kitchen one day thinking of this dressing and decided to juice carrots with ginger. I usually use about 6 carrots and a small piece of ginger the size of 1/2 my thumb….lol! Just make it to your taste! Experiment all the way each time you make it and add less or more ginger as you please. I still remember the first time I bought and tasted an organic carrot. It definitely was the first organic vegetable I began buying. It was like night and day taste-wise compared to conventional carrots. The organic carrots were so much sweeter and juicier and I have been hooked since then. Wash carrots thoroughly, cut off the tops and tails and juice them whole with the peel. Wash the small piece of ginger as well and juice whole or peel if you prefer to.
Carrots are loaded with beta-carotene which is a pre-cursor to vitamin A. Carrot juice will therefore be great for skin, hair nails and (famously for improving vision. They really do have a high amount of beta-carotene which acts a powerful anti-oxidant and therefore prevents inflammation and disease.