This is a bit of a departure from my normal entries but over the last few months I’ve been loving experimenting with juicing. I’ll be adding any combinations in this post that I’ve found particularly enjoyable instead of making separate posts, so bookmark this entry if you’re interested in just juicing updates!
For all recipes below, just push all ingredients through a juicer.
1 Beet – peeled.
½ Medium pineapple – skinned and cored.
½ Pint Strawberries – stems removed.
2″ Cube of Ginger.
½ Cup Radish – chopped.
6 Cups Green grapes (with seeds preferred).
½ Bunch Watercress or 4 Kale leaves.
1 Large Cucumber.
1″ Cube of Ginger.
1½lbs Tomatillos – husks removed and washed.
1 large White onion – cut into quearters.
3 Anaheim chilis – seeded and halved.
4 Garlic cloves.
½ Tsp Salt.
½ Tsp Ground pepper.
½ Tsp Oregano.
½ Tsp Sugar.
½ Cup Vegetable broth.
1. Preheat oven to 350F.
2. Cut tomatillos in half and place cut side up on a baking tray, along with the onion, peppers and garlic.
3. Bake for approximately 45 minutes, or until onion has browned.
4. Let cool, then process in a blender with the remaining ingredients until smooth.
5. Place sauce in a hot, slightly oiled saucepan and cook over medium heat for 5-10 minutes. Serve immediately.