It’s finally summer! And our wedding is in 45 days! Everything is coming together, and today I had my first dress fitting. I seriously love the summertime, and what a summer this will be.
I decided to try something a little different this week. I had some plums that were about to go bad, a ridiculous amount of purple cabbage left over from this recipe, and a craving for something a little earthy. What emerged was something surprisingly good!
This made enough for one. Peel the orange, wash everything, remove the stones from the plums.
- 3 plums
- 2 stalks of celery
- 1/2 beet
- 1 orange
- 1/4 purple cabbage
- a couple handfuls of lettuce (I used romaine and green leaf)
I didn’t expect much from this recipe, and definitely didn’t expect it to be so tasty. Last time I juiced with red cabbage I used way too much, and it ended up being extremely spicy and really just bad. I was cautious this time, and only used 1/4, which made a huge difference.
Cabbage and plums are seriously packed with antioxidants, vitamins, and minerals, making them awesome ingredients to any juice, much like spinach. The are great for great for supporting immune health, digestion, lowering cholesterol, good for your heart, brain, bones, skin, and eyes. Seriously, these two ingredients are powerhouses of good stuff. The addition of the lighter ingredients simply enhance the flavour, while still adding more vitamins and minerals. Of all the juice I’ve made so far, this one might just be the best one for you.
This juice is a little throwback to probably the first juice I ever made. I actually used to make this as a smoothie when we first got our Nutribullet, and honestly, it’s so good either way. I’ve been having another one of those “is this allergies or a cold?” weeks, so I thought I’d make myself a healthy little remedy just in case.
This is probably the most basic, common juice recipes there is, but it’s so tasty and so good for you! Plus, I had all the ingredients on hand. I seem to be hoarding oranges in the fridge lately, so the ones I used for this were super juicy. The sweetness really balanced out the deeper flavour of the beets. Plus, I don’t know about you, but every time I juice beets they give me heartburn, but if I add a little sweetness it isn’t so bad.
Wash, peel, chop. Makes 2.
- 3 oranges
- 3 small beets
- 3 apples (any kind would be delicious – I used spartans and galas)
- 4 carrots
- 1/2 a lemon
- knob of ginger
Once again we have a juice packed with vitamin C, vitamin A, and potassium, not to mention the benefits of ginger (that I won’t get into for the dozenth time ;). This juice – get it in ya!
The feature fruit in this one is – you guessed it – pineapple! I could put pineapple in every single juice I ever make, but they can be a little pricey. Luckily they were on sale this weekend (2 for 4!! Yes!) so of course, most of this week’s juices will have pineapple. I’ve also never juiced with golden beets (which were impossible to find), but was pleasantly surprised by their tame earthiness compared to red beets.
I’m flying out to Smithers on Friday! As much as I love flying through Northern BC, there’s something so gross about being in a sealed cabin full of germs for 3 hours. So, I’ve been loading up on vitamin C all week to give myself a bit of a boost.
This juice was a little spicy, a little sweet, and oh-so delicious. It’s packed with vitamin C, anti-oxidants, anti-inflammatories, iron, and potassium.
- 1/4 of a pineapple
- 1 orange
- 3 small golden beets
- thumb of turmeric
- thumb of ginger
Peel the orange and cut the skin off the pineapple. Wash everything, etc etc etc. This recipe made enough for two!