This post is about making juice, or a juice like subsistence for those of us who only have a blender. I’m going to be blunt with you, reader: juice can get ugly. I don’t know if this is the end result of me using a blender instead of an actual juicer or the by-product the lie that the juice industry has fed us, but homemade juice and juice-like substances can look like swamp water. Depending on the recipe used, I have been forced to scream out, “No, this is better than it looks!”
The funny thing about juice is that it’s really a matter of adding water to whatever you’re willing to put up with and blending it until it has the right consistency.
To help out with your experimentation, here is a few things I’ve learned so far:
- Apples are nature’s bacon. A good apple can cover up almost anything. If you ever look on the package of most juices, particularly those based on sour fruit, apples are included in the top three ingredients. Apples are sweet so you don’t need extra sugar. Be careful, not only can they overpower the flavor of everything else very easily, but also apples are full of fiber. If you’re going to drink a juice that has a lot of apples in it, don’t do it on an empty stomach. Since the human body cannot digest fiber and quickly gets rid of it, eat a good meal before drinking the apple drink.
- Both lemons and bananas have overpowering flavors, but in different ways. Whenever I add lemons to my juice, I have to be careful because it can easily take over and be the only thing I taste. The same thing goes for bananas but in a different way. Bananas have a surprisingly strong flavor but it’s more like the quiet hum of a refrigerator, it’s always there no matter what.
- The taste of beets isn’t as strong as it’s color. At least in my experience, this is the case. This isn’t necessarily a bad thing because, once while going nuts with the juicing, I realized that the purple of the beets covered up the ugly green of the apple and spinach.
- Kale can be added to anything. In fact, a lot of green leafy plants can be added to you’re juice without doing much to the flavor. The color on the other hand will be atrocious, but at least you’ll get all the benefit of spinach without any flavor side affects.
There are probably other rules that I’m forgetting, but the point is, throw some things in a blender and see what happens.
Carrot, Rhubarb and Lemon Juice
- 3 Large Carrots
- 4 Sticks of Rhubarb
- ½ C Lemon Juice
- ½ C Sugar (the sugar should be in a one to one ratio with the lemon juice)
- 1 banana
- 1 C frozen broccoli
- 4 kiwifruit: pealed, unpeeled, it doesn’t matter.
- 2 small cucumbers, or ½ a large one
- ½ C Water
Peach Strawberry Smoothie
- 2 peaches
- 6 strawberries
- 2 cups fresh baby spinach (or other leafy green)
- 1/2 cup water
Juice is a fairly simply concept so you’ll have to forgive me for not going into any indebt explanation. The only real thing to talk about is what to mix. The only real issue comes with ingredients what aren’t easy to chop. I have two solutions to this. First, is to try boiling them to soften them up. I usually boil for about 10 minutes in a cup of water. The second is to just add in water to the blender. Anyway you do it, put it in a blender and blend. Here are a few other recipes.
Thanks for reading and enjoy.