As you might have guest I have a juice period 😀 I make juice of whatever fruit or vegetable we have in the fridge and until now they have all turned out to be delicious!! One of the more untraditional juices I have made recently is my green vitamin bomb with kale, pineapple and ginger. It might sounds strange, but I promise that it tastes wonderful and has a pretty grass-green color.
Not all my juice recipes has been documented – yet – as I make it as often as possible and not always has the time to take pictures. Even though I make juice several times each week I still haven’t made no. 1 juice on my to-do juice-list: beet root juice! And the only reason for this is, that I don’t have any latex gloves at the moment and as I use my hands to squeeze the juice they will get all purple for several days to come…
Well, as with all our other recipes I hope that you will enjoy this one and feel free to leave an comment with your thoughts and/or suggestions 🙂
Ingredients (4 cups)
10 large clementines
4 large carrots
2 large apples
Peel the clementines and remove the core from the apple and cut it into smaller cubes. Wash the carrots and cut the top end off before slicing it into smaller pieces. I prefer to keep the skin on carrot as it contains a lot of vitamins, but make sure that you have washed all the dirt off – otherwise I’ll recommend that you peel it.
Add all the fruit and carrot pieces in a blender and blend at medium speed for 4-5 minutes. Pour the mixture into a tea towel covered bowl and gather the corners of the tea towel. Use both hands to twist the tea towel around and squeeze all the juice out of the mixture. You will end up will approximately a little less than 1 cup of dry fruit/vegetable waste.Serve immediately with a few ice cubes or fridge for while until cold. The freshly squeezed juice can stored in the fridge for up to 48 hours.