“This combo is good for colds and nausea, and it also contributes to smooth, elastic skin. It’s great for a boost in the morning. And the ginger makes it taste glorious. A real renaissance juice!”
Yield: 1- 8oz serving
Ingredients: 5 carrots, 1 apple, ½ inch knob of ginger root
Trim the carrots and cut them into 2 – to 3 – inch pieces. Cut the apple into narrow wedges. Slice the gingerroot, if necessary. Process the carrot pieces, apple wedges, and ginger in the juicer.
Additional recipe notes :
• Buy firm, smooth carrots without cracks and bruises or small white roots. A thick mass of new sprouts or leaves at the stem end may indicate woody cores, as will diameters of more than one and a half inches. The brighter the color, the sweeter the carrot. Keep carrots in the refrigerator for up to two weeks. Even if the carrots are dirty, do not peel them. A great portion of the food value lies just below the peel and scraping off the skin removes it. Instead, scrub the carrots under running water with a gentle scouring brush. Carrot values: Vitamin A/beta carotene, vitamin C, B complex, calcium, iron, potassium, sodium, phosphorus. Impact: carbs for energy, easy to digest, assists the liver to release bile and excess cholesterol, alkaline minerals soothe and tone the intestinal walls and protect the nervous system.
• Buy dry and knobby ginger with no soft spots or discernable odor. Don’t refrigerate the ginger. Benefits: helps superficial blood vessels to dilate and helps reduce fever, may heal vocal chords if you have laryngitis (from calling), acts as an expectorant & helps rid the sinus cavities of mucus and the lungs of phlegm, good if you feel a cold coming on.
• Apples are a great source of pectin, potassium, and aid in digestion. Look for firm, crisp apples without soft spots or bruises. Soft, mealy apples do not juice well.
Additional juicing notes :
• Remember that fruit & vegetable juices do not mix. The two primary exceptions to this are carrots and apples. Drink the juices right away. They are not meant to be made, poured into a container, and stored for later consumption. Soon after juicing, nutrients begin to lose their power, and so to enjoy the full benefits of the juice, drink it immediately after it flows from the juicer. And if you are drinking vegetable juice, be sure to “chew” it. This means swirling it around in your mouth until it feels warm and tastes sweet. This motion and the food activate the naturally occurring digestive enzymes in the saliva.
• Because it is important to drink juices directly after juicing, I suggest here and in other places in the book that you wash the produce as soon as you get home from the market and then store it properly so it is ready to juice when you are ready to juice it.
• Fruit juices are high in sugar; drink in moderation if you have health concerns.
• Remember to wash and scrub all produce well.
Melissa’s notes:
I was first intrigued w/ juicing at the infomercial display at the LA Co Fair. But an industrial strength juicer seemed a bit excessive since I wasn’t planning to open a juice bar anytime soon. So my lovely sister bought me the Waring Pro Juice Extractor from Amazon. It’s kind of a pain to clean (like any juicer would be) but the juice makes it totally worth it. If you want you can mix in protein powder too !
Recipe from Jay Kordich, The Juiceman’s Power of Juicing, 1992
