Sweet, simple, tropical

I’m back! After a whirlwind summer (got married, started an online program, worked my butt off), I’m back on the juicing train, and I’ve got some really good stuff on the way.

danielle_juices_jul31-4This juice was so simple, refreshing, delicious. Recipe makes two.

  • 1/2 pineapple
  • 3 kiwis
  • 1 cucumber
  • 2 granny smith apples
  • 1 lemon

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If you’re looking for something a little tart, a little sweet, and super hydrating, look no further

 

Stop, yammertime

I have always wanted to juice a yam. Something about juicing something weird, but not too weird that it won’t be good (like that time I juiced a banana…) makes weekly juicing more interesting. This week it paid off, because this juice was great! Aside from the fact is was radioactive orange, it was subtly sweet and slightly earthy. The perfect balance.

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I only used about 1/4 of a yam, but in the future I know I’d be able to use more. It was earthy, but not starchy like I was worried about.

  • 1/4 pineapple
  • 1 orange
  • 1/4 yam
  • 3 carrots
  • thumb of ginger
  • 1/4 lemon

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Yams, pineapples, and carrots are packed with potassium and vitamin A, and there are huge amounts of vitamin C in this one too from the oranges (and pineapple). Overall, this juice is good for your heart, good for your bones, and supports immune function.

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House of Chards

dp_juices_apr_28-9.jpgEsrah wrote a pun-riddled subtitle for this one, but I’ll save you from his humour. What  I will say is this some sort of delicious green celery citrus masterpiece. Lemon tell you about it (he he).

Everyone I asked suggested I make juice with either lemons, oranges, or celery, so I figured why not juice all of the things. This recipe made about 3 servings.

  • 2 small bunches of swiss chard
  • 4 oranges
  • 5 stalks of celery
  • 1 1/2 lemons
  • thumb of ginger

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I have never juiced with chard before, but have always been curious because I love cooking with it. If you’re expecting a sweet juice you may want to add an apple or two. The celery and chard gave the juice a savoury flavour, while the lemon and orange took away from the slight bitterness of the chard stalks.

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Chard is seriously packed with nutrients, like vitamin K, A, C, magnesium, potassium, iron… the list goes on. Add in the vitamin C from the lemon and orange, vitamin K in the celery (not to mention how rehydrating it is), the antioxidants and anti-inflammatory properties of ginger, and, well, this juice is pretty damn good for you.

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Orange you cute

I desperately needed a midweek pick-me-up today. The weather can’t seem to make up it’s mind this week, meaning constant changes in air pressure. For me at least, this triggers the worst headaches! I am a huge baby when it comes to headaches, I get nauseous and dizzy. Someone suggested I try using ginger to get rid of the headache induced nausea, so I figured why not give it a try!

This juice is sweet and spicy (my favourite), with a bit of a kick from both the ginger and the turmeric. It’s packed with vitamin C, K and A, antioxidants, and anti-inflammatory nutrients. Plus, it’s delicious 🙂

Peel the citrus, cut up the big stuff. I don’t really peel anything else but do what you like!

  • 2 oranges
  • 4 carrots
  • 1/2 lemon
  • thumb of ginger
  • thumb of turmeric

Just beet it

I meant for this to be a sweet juice, because we picked up the nicest looking strawberries today. It ended up being quite tart, but still super tasty.

Wash all the veggies, peel the lemon, cut the big stuff into quarters, and you’re good to go. I add lemon because I like the taste, but it helps to add lemon if you don’t plan on drinking it right away (it slows down the oxidation).

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Recipe

  • 3 granny smith apples
  • 10 strawberries
  • 3 carrots
  • 2 beets
  • 1 lemon
  • 1 thumb of ginger

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