Juicing Recipes in a Gluten Free, Dairy Free Life

Posted by on Aug 31, 2012 in Juicing | 2 comments

… Welcome to Fruit & Veggie Friday!

The Beauty of Roots and the Pink LadyHi Everyone! Some of you may already be familiar with my regular Fruit and Veggie Facebook Friday postings on Facebook. Thanks so much if you’re a follower:D If you aren’t familiar with this, let me tell you about it. 

Every Friday I share a homemade juice that I’ve created with my Hurom Slow Juicer. These are juices that I throw together for their great flavor combinations and to get more out of my fruits and veggies by juicing them. By juicing fruits and veggies with a slow juicer, more of the nutrients and vitamins are released and are metabolized more readily. Even though we eat many servings of raw and cooked fruit and vegetables a day, I’ve greatly noticed an improvement in my energy level, my ability to concentrate, and my digestive system working as it should from including juicing in my eating habits. All very positive benefits in my mind. It’s fun, too, to see what different flavors I can explore. I believe this is a very simple and natural whole foods way to incorporate even better nutrition into my gluten free, dairy free diet and lifestyle.

Some of you may be saying that my fiber intake is being reduced though because I’m eliminating all the fiber when I juice. That’s a great point, but I have a great solution to ensure I still glean all the benefits from the fiber as well. Because the Hurom Slow Juicer turns at only 80 rpms, the fruit and vegetables are pressed and masticated into juice, similar to a mortar and pestle grinding process. This allows for the most juice to be released, while producing a very dry pulp (fiber) byproduct. I use this pulp in other recipes like adding it to my banana bread, putting it in my spaghetti sauce or chili, making a fantastic soup base (it purées well), or creating recipes full of color, nutrients, and fiber in their own right. Because I’m using almost every part of the original fruit or vegetable, there’s very little waste. I LOVE that!

Beginning this week, I’ll be posting my Fruit and Veggie Facebook Friday juice recipe here at DailyForage.com as well. Very shortly, I’ll be sharing my pulp recipe creations as a regular Friday feature post here too. So please, continue to follow me on Facebook if you already do so, and be sure to start if you’re new to this feature. I think you’re going to love it! I sure do.* 

So, now, on to this week’s juice!

 

The Beauty of Roots … and the Pink Lady!

The Beauty of Roots Juice md pic

This coral-colored juice provides ample amounts of vitamin C (helps build a strong immune system), potassium (essential mineral for properly working heart, kidneys, and other organs), and beta-carotene (aids in cancer prevention and in the proper formation of bones and teeth). Iron (carries oxygen to red blood cells and is important for brain development and function) and nitrate (abundant in beet juice, greatly benefits cardiovascular health) are also benefits of this juice combination. 

With all these health benefits, can it still taste good? You bet! It has a mildly sweet flavor from the apples, and subtle earthy flavor, predominately from the beets. Not bold on either attribute. Pleasant and mellow.

 

Prep time: about 5 minutes

Juicing time: less than 5 minutes

Servings: about 2 1-cup servings

 

Ingredients:

2 Pink Lady apples (I’m sure any sweet apple would be delicious)

2 carrots

2 small beets -peeled,  either raw or cooked is fine

1 garnet yam – peeled,  these are the darker meat and ruby-skinned variety

 

Directions:

Prep fruit and veggies according to manufacturer’s directions for cutting specifications of your type juicer. For my Hurom, I cut my pieces into 2 inch chunks. Juice ingredients by alternating the harder ingredients with the less dense ingredients, finishing with a dense item to help push out any juice and pulp lingering in the juicer. Stir juice and enjoy!  

If you save the pulp for another recipe, place in an airtight, resealable container and refrigerate. Can be kept up to three days in fridge, or frozen for later use. 

Do you have a favorite juice recipe? Have you ever used your leftover pulp? I’d love to hear your creative juicing and pulp recipe ideas.

*As with any new dietary change, always consult your physician before beginning a new regimen. Daily Forage has no professional medical training and cannot advise on proper nutrition or health practices.  

Safe food is a journey … Thrive!™

2 Comments

  1. Just made this today, and it is amazingly delicious. It definitely warms you on a cold winter day. Thank you for sharing with your fans!

  2. So glad you like this recipe! Thanks for sharing:-D It is -11 degrees here this morning … maybe I’ll go make another glassful. Great way to start off the new year right!

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