A Christmas gift, a cheap single serving blender, sparked a New Year’s resolution: Eat more fruits and vegetables. And I must say, so far, so good. After less than a month of experimenting, I feel much better, more energized and more positive. In fact, it’s developing into a very nice morning ritual, drinking down 8 or 10 ounces and knowing that I’ve ticked off several daily servings and imbibed a bunch of vitamins and nutrients. I figure if I don’t do anything right for the rest of the day, at least I’ve started out doing something good for my body.
The thing is, making your own juices from fresh, local produce is so much cheaper when compared to as much as $10 for pre-made organic juice at the grocery store. It’s also very easy; if I can make a delicious and healthy drink in minutes, anyone surely can, using just a few guidelines.
- Start with the liquid ingredient, then add soft fruits and vegetables, and work your way up to the hardest stuff.
- For a single serving, a cup of liquid or yogurt is a good base.
- In experimenting with different types of fruits and vegetables and all their different flavors, consider which has the strongest taste. Pineapple and banana, for example, tend to overpower other ingredients such as kale.
- Cold ingredients will produce a cold drink, but if you want your juice or smoothie a little colder, just add some ice cubes at the end.
- Drink the juice as soon as possible to take advantage of its freshness and the height of its vitamins and nutrients.
Kale Pineapple Banana Smoothie
A great breakfast drink, this juice starts with a one cup base of orange juice. Add two spears of pineapple and a half of a mango. Blend until smooth.
Greek yogurt is a terrific probiotic, a live culture that helps to balance the bad bacteria in your body, especially in the digestive tract. Mix 1 cup of vanilla Greek yogurt with 1/2 cup of strawberries and 1/2 cup of blackberries. Blend well.
Beet Carrot and Ginger Juice
Beet juice is a new one for me and I found it to be quite delicious, especially blended with carrot. Since I don’t have a juicer, I blended the ingredients first, and then filtered the liquid through cheesecloth. Recipe calls for 1 cup of apple juice; 1 regular size beet, peeled and sliced; 2 medium carrots; and 1/2 teaspoon of fresh ginger root, minced. Blend well and pour through cheesecloth, squeezing out excess.