Not only do I have a new juicer, but in a brazen act of cliche, I bought it the first week of January. Yes, like so many I succumbed to the new year’s fantasy that I would be drinking freshly made, boldly nutritious juices every day.
So much for fantasy. The reality is that I’ve been using the juicer about once a week. I think part of the issue is that I started with a super-healthy concoction that was green, very green. Yes, I’m into food, but that doesn’t mean I’m not squeamish about drinking something dark green. And while I admit that my über healthy green juice didn’t taste bad — in fact, it tasted rather good — I still had a hard time getting past the appearance. These juices are going to be somewhat of an acquired taste. It usually takes a while for me to embrace something this far out of my comfort zone.
I now realize that I needed to start with something more palatable and work my way up to, say, juiced kale. For instance, this mixture of Ambrosia apple, carrot, celery and cucumber, with a hit of lemon juice to brighten it up, was actually delicious. It was sweet but wholesomely vegetable-like at the same time. Okay, it was on the brown side — actually, a deep, deep pumpkin colour — but that’s partly due to the fact that I let the apple juice sit too long before I added the lemon juice, which helps prevent oxidation. It was not the best idea to run out and take pictures of the apple juice before adding the rest of the ingredients, but that’s the blogger’s lot.
The Culinary Enthusiast and I both enjoyed this juice and I’ll definitely be making it again. Maybe even more than once a week. Lucky for me, I still have a stash of those big, sweet and juicy Ambrosia apples left. They make all the difference when it comes to drinking my vegetables.
And if you’re going to juice some kale? Throw an apple in!
DISCLAIMER: The Ontario Apple Growers provided me with a box of Ambrosia apples from Martin’s Family Fruit Farm in Waterloo, to cook with, photograph and post about on my blog. I have received no compensation for this. All opinions are my own and my love for apples is genuine.
I’ll be publishing a series of posts featuring Ambrosia and other apples. All the links will be available here.
A Slow Journey to Goodness ❦ Apple Butter
Caramelized Apple-Stuffed Roast Pork Loin with Apple Butter Glaze
Ambrosia, Carrot & Celery Juice
This juice was delicious, with the flavours of some of my favourite vegetables peeking through an undertone of apple sweetness. If you’re new to juicing, I suggest this recipe as a good place to start. Where possible, use organic produce in your juices; otherwise, thoroughly wash, especially the items you won’t be peeling.
- 1-1.2 large Ambrosia apples, cored but unpeeled (makes about 1 cup of juice)
- 1/4 lemon, peeled and seeded
- 4 small carrots
- the heart of a head of celery (mine was 3 large stalks with the smaller tender centre and lots of leaves)
- 1/2 English cucumber
Process all the ingredients through the juicer and stir well. Raise your glass in a toast to your good health!
Kitchen Memories
One Year Ago: Caramelized & Luscious ❊ Roasted Sweet Potato
Two Years Ago: Soup Meets Exotic – Moroccan Harira
