Food for Soul

The Juice Lover’s Big Book of Juices

The Juice Lover’s Big Book of Juices / Vanessa Simkins

Flaming Orange
Makes 12 to 16 ounces (355 to 475 ml)
Blood oranges radiate sunshine and beauty.
Combine them with the other citrus fruits in
this juice for a gorgeous and tasty drink.
2 blood oranges
1 grapefruit
1 lemon

  1. Cut the peels off of the blood oranges,
    grapefruit, and lemon and slice them into
    wedges.
  2. Juice the oranges, grapefruit, and lemon
    together. Serve immediately.

Red Hurricane
Makes 12 to 16 ounces (355 to 475 ml)
Papaya is a wonderful tropical fruit that
isn’t easy to use in a juicer but does fine in
a blender. Because this juice is thick and
substantial, it’s great for a snack or a meal.
2 oranges
1 mango
1 cup (155 g) cherries
1 cup (140 g) papaya chunks

  1. Cut the peels off of the oranges and slice
    them into wedges. Cut the peel off of the
    mango and remove the pit. Cut the flesh into
    spears or chunks. Pit the cherries.
  2. Juice the prepared oranges, mango, and
    cherries together.
  3. Place the papaya chunks in a blender and
    add the juice you have just made.
  4. Blend everything together on high speed
    until smooth. Serve immediately

Ginger Sun
Makes 12 to 16 ounces (355 to 475 ml)
This super hydrating citrus blend has all the
flavors you’d want on a happy, sunny day.
2 tangerines
1 lime
10 strawberries
1-inch (2.5 cm) piece of fresh ginger
1 cup (235 ml) coconut water

  1. Cut the peels off of the tangerines and slice
    them into wedges. Cut the peel off of the lime
    and cut it in half.
  2. Juice the tangerines, lime, strawberries, and
    ginger together, alternating the different kinds
    of produce as you juice (see page 23).
  3. Add the coconut water to the juice. Stir to
    combine. Serve immediately.
    JUICY TIP
    Coconut meat can be juiced, but
    it won’t yield much liquid. If
    you like the flavor of coconut in
    your beverages, it’s best to add
    coconut water or coconut milk
    after you’ve juiced your produce.

Caribbean Night
Makes 12 to 16 ounces (355 to 475 ml)
This sweet dessert juice is perfect for a
crisp, clear summer night.
1 pear
1 orange
1 persimmon
2 cups (330 g) fresh pineapple chunks
2 romaine lettuce leaves

  1. Core the pear and cut it into slices. Cut the
    peel off of the orange and slice it into wedges.
    Cut the flesh off of the persimmon (there is
    no need to peel it).
  2. Juice the pear, orange, persimmon,
    pineapple, and romaine lettuce together,
    alternating the different kinds of produce as
    you juice (see page 23). Serve immediately.

Exotic Oasis
Makes 12 to 16 ounces (355 to 475 ml)
My Brazilian cousins Carolina and Veronica
tell me they love this refreshing, tropically
inspired juice and drink it quite often.
1 mango
2 cups (330 g) fresh pineapple chunks
6 sprigs of fresh mint

  1. Cut the peel off of the mango and discard
    the pit. Cut the flesh into spears or chunks.
  2. Juice the mango, pineapple, and mint
    together, alternating the produce as you juice
    (see page 23). Serve immediately.
    PJUICY TIP
    Mangoes can be juiced, but they
    won’t yield much liquid. Be sure
    to remove the pit and the peel
    before feeding the fruit into
    your juicer.

Jamaica Kiss
Makes 12 to 16 ounces (355 to 475 ml)
This decadent juice is just perfection for
cooling off in the heat.
1 large cucumber
1 apple
1 mango
1/2-inch (1.3 cm) piece of fresh ginger

  1. Cut the cucumber into spears. Core the
    apple and cut it into slices. Cut the peel off of
    the mango and discard the pit. Cut the flesh
    into spears or chunks.
  2. Juice the cucumber, apple, mango, and
    ginger together. Serve immediately
Cocktails and Canapes: How To Pair With Flair | HuffPost Australia Food &  Drink

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