I continue to be amazed and impressed by just how much the juicing trend has taken storm (that’s the power of a healthy habit that WORKS!). At the risk of sounding like a 34-year-old going on great-grandmother here, “back in my day” of getting into fresh juices, these beverages were only seen in the category of “extreme health” … and you either had to make them at home, or if you were lucky enough find a fresh juice at a healthy spot, chances are your choices consisted of carrot, carrot with a fruit, or straight-up wheatgrass. How times have changed! Fresh juices are truly everywhere, at least in major cities, and in Los Angeles they’re getting to the point where they’re almost 1:1 with coffee shops. I had a conversation with a gentleman who worked at my bank recently, and without any kind of solicitation, he started telling me about his juicing habit. Yes: My banker is juicing. That should be some kind of threshold in and of itself.
I do admit to caving in and buying a lot of fresh-pressed juices, especially when traveling. But I still find that nothing compares with the blends that I make at home. The flavors are more intense, and something intangible about them just feels more alive. So, with a 3 day weekend here upon us, you had better believe I’m seizing the opportunity to juice on up! I’m making a few varieties: a Strawberry-Kiwi (fine, it’s for cocktails… busted!), a Carrot Maca Juice that is simply cloud 9 and so energizing, as well as one of my absolute favorites – a no-sugar, metabolism-friendly, glow-inducing and all around exhilarating spicy green blend straight from my book Superfood Juices. You can make the recipe below, and join me in a health-boosting cheers.
Spicy Greens Juice
How much spice do you like? In this juice recipe, you can adjust the heat level from mild (by removing all the jalapeño seeds prior to juicing), to ambitiously spicy (if you juice the pepper whole), to anywhere in between. I use this juice if I feel a cold coming on because it is low in sugar and high in immune-boosting nutrients, especially vitamin C and chlorophyll.
Reprinted with permission from Superfood Juices © 2014 by Julie Morris, Sterling Publishing Co., Inc.
MAKES APPROXIMATELY 18 OUNCES
2 cucumbers
4 celery stalks
3 kale leaves
2 romaine lettuce leaves
1 jalapeño pepper, seeds(partially or entirely) removed
1⁄2 lime, juiced
1⁄4 teaspoon camu berry powder (optional)
Juice the cucumbers, celery, kale, lettuce, and jalapeño pepper. Transfer the juice to a shaker cup or blender, add the lime juice and camu berry powder, and blend until ingredients are fully incorporated.
JUICE BOOST : Add cilantro to this blend for a flavor upgrade, and gain the benefits of its natural anti-bacterial and anti-fungal properties.
