Like most twenty-somethings bombarded on all sides by health propaganda like Forks Over Knives and Fat, Sick, and Nearly Dead, Chase and I jumped on the juicing bandwagon and invested in our lovely Breville while I was still working at Williams Sonoma. In general, I steer clear of the raw trend, because although I love my vegetables, I do think they are best when tossed with olive oil & a hefty amount of salt and roasted until slightly brown (this applies to every. single. vegetable. except maybe salad greens… but then again– kale chips. point proven.)
Juicing fruit is risk-free fun (unless we’re talking grapefruit). My favorite fruit blend so far has been a mix of pears, grapes and raspberries, which I can only describe as tasting “delicate;” and fresh orange juice really is better than Tropicana. Things become tricky once vegetables become involved, however. I haven’t yet acquired a taste for the real “earthy” juices, though I’ve tried ones with beets, sweet potatoes and bell peppers. To find my juice palatable, I need a good amount of sweetness in there to balance all that green stuff.
Enter: my favorite juice. This juice ends up rather green but tastes plenty sweet thanks to the apples and carrots. It tastes bests over ice and drunken (dranken?) through a straw. Trust me.
Put the following ingredients through your juicer:
3 green apples, stems removed (I use granny smith’s)
8 medium carrots
1/2 lemon, skin removed
1/2″ piece of ginger, peeled
3-5 big handfuls of spinach
1 big handful of kale (sometimes i skip this one– the kale is noticeably more bitter)
I like to keep all of the ingredients in the fridge so the juice is cold, and then I stir it and serve it over ice. I also remove the foam before drinking out of personal preference.