Lettuce Be Friends

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.

Celery-bration Time

I’ll be honest – I totally forgot to buy ingredients for juice this week. This one is made from whatever I could find in the fridge, so while it’s not my favourite juice, I was able to use up some things that might have otherwise gone bad. That being said, Esrah seemed to love it, so… win win?


I have never been a fan of the idea of mixing carrots and kale. They both just have such distinct flavours that I never expected to work. And yet, somehow they worked pretty well in this juice. Strong earthy flavours, yes, but balanced. Maybe I’m just not a fan of savoury juice, or maybe I’m just not used to drinking more savoury ingredients. Nevertheless, this juice is still packed with lots of good nutrients, and I could probably use a little less sugar in my life anyways!


This made enough for two. Don’t be surprised either when it comes out a little brown! Green + orange aren’t the best combo.

  • 1 bunch kale
  • 4 carrots
  • 1/2 a bunch of celery
  • 2 oranges
  • 1 small apple
  • a little knob of ginger


Kale is full of calcium, potassium, magnesium, and phosphorus, making it good for your bones, teeth, energy levels, blood pressure, and overall health. Carrots are great for your eyes and skin, as they are seriously packed with vitamin A, as well as other traces of vitamins and minerals. Oranges and apples have amounts of vitamin C and potassium making them great for your immune system as well as your overall health. So, while this juice might not have been my favourite, it was certainly an extremely efficient way to get some extra vitamins and minerals in, and you can’t go wrong with that!

Back To Your Roots

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!


Lime Yours

Can you tell I’m running out of citrus puns? The day I’m vitamin C deficient is the day I die. Oranges are the best. Ginger is the best. I want to put them both in every juice I make forever. Seriously.


It was a beautiful day today, considering the horrible rain we’ve had lately (I’m a summer girl at heart). And! I’ve been having the worst allergies since I got back from Smithers – or maybe I’m just getting sick? Regardless, I thought I’d make a little sunshine in a glass to cure my seasonal woes, and this one was a kicker for sure.

This makes 2. Peel the citrus, remove the seeds if you want to save the pulp for muffins like me, and you’re set.


  • 2 oranges
  • 2 really big grapefruits
  • 1 lime
  • 6 strawberries
  • big ‘ole piece of ginger

Of course, how could I not put ginger in this? At this rate I should start growing it. So spicy. So good for you. Are you tired of me talking about the health benefits of ginger? Good, here’s some more. It’s good for your digestion! Good for nausea! It reduces inflammation! What more could you want in a spicy lil root. Aside from the ginger, this juice is packed with vitamin C, antioxidants, potassium, and vitamin A. There’s also some small amounts of folate, magnesium, and phosphorus. Good for your heart, and good for your metabolism, bones, and immune system. Get it in you!


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.


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


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.



If you were a fruit, you’d be a fine-apple

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!


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


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.


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.