I'm certain you are tired of my juices at this point, but this one is worth sharing. I was inspired by my husband this morning, who is ailing just a tad -- a bit sinusy, a bit tired and prone to chills. I was sure fresh, mostly organic juice, with its megamicronutrients, would be his best bet. The man likes my "buttery" collards-n-cabbage for dinner, but he's not crazy about muddy-looking green juices with their accompanying slight bitter edge to his sugar-addled palate. So today I didn't make a green juice at all. I made an orange juice.
It contained: three oranges, half a lemon, a one-inch knob of ginger, about 6 smallish organic carrots and two cucumbers. All fruits and veggies were peeled except the carrots and ginger. The citrus pith would've been too bitter, and the waxy, pesticide-laden skins of the unorganic cucumbers had to go. By the way, I wash those nasty skins first with soap since I don't want the peeler to transfer so much of the yuckiness to the fresh cucumber flesh within. I obviously need to find a better source for my cukes!
The man is looking better, I think. In any case, I don't think I've ever tasted anything so lovely as this juice. I am craving more of it right now. It is dessert-worthy.
Lately, without boring you with tedious details, there have been some challenges involving kids' and my own health, doctors' appointments, a car accident, talks with lawyers and insurance agents, etc. As you might imagine, time hasn't been mine to the degree that I've not been creative in the vegan part of my kitchen. I've been using a lot of vegan shortcuts to help me maintain my standards for health and fabulous food. I always try to jazz up the prepared meals with a little something to remind myself that I'm worth it. Stay tuned for a future post with some of what I've been eating in addition to my juices.