It’s a great time to start juicing…to resume juicing…or to throw some new recipes into your routine!
Many of us naturally find ourselves consuming less fresh produce during the winter months due to reduced availability. But juicing is a great way to boost your fruit and vegetable intake even when there’s snow on the ground!
Many fruits and vegetables commonly used in juicing are widely available year-round, and some even thrive in cold weather! Favor more seasonal produce like apples, carrots, beets, and kale in your juice concoctions this time of year.
But what about the age-old question: which is better, juicing or smoothies? Raw food chef Kristin Suzanne put it best in her super-informative piece on the subject…both!
Suzanne summarizes: “While I see green juice as a powerful nutrient-dense elixir that is healing, energizing, and massively health promoting, I see green smoothies as satiating, grounding, and colon-cleansing (from the fiber).” So if you’re looking for a powerful dose of energizing nutrients, give juicing a try!
Whether is juicing is a New Year’s Resolution or an old friend, you’re sure to find a recipe below you’ll want to incorporate into your routine.
- Not Your Average Carrot Juice
- The Green Lemonade
- The Pink Lady
- Carrot Cayenne Elixir
- Sweet & Sour
- Salad Through a Straw
And for a fun twist, try this Green Juice Sorbet!
Simple Syrup Ingredients:
- 1/2 cup water
- 1/3 cup vegan sugar
- Heat in a sauce pan until the sugar has dissolved. Remove from heat, set aside and let cool to room temperature.
Green Juice Ingredients:
- 6-8 kale leaves
- 3 cups packed spinach
- 3 lemons (skin removed)
- 2 green apples
- 2 cucumbers
- 2 inch chunk of ginger (skin removed)
- big handful of mint
Green Juice Preparation:
- Process all the greens into a juice using a juicer. Alternatively, you could use a high speed blender (like Vitamix), and then process through a cheesecloth to remove unblended bits.
- Add the simple syrup to the green juice and stir to combine. Put in an airtight container and place in refrigerator for at least an hour (no longer than just overnight).
Prepare ice cream maker. Place green juice mixture into ice cream maker and process per manufacturer’s instructions. (Note: mine took about 20 minutes to make a nice slushy consistency). Transfer to an airtight, freezer compatible container and let solidify for at least one hour. Serve.
Got a delicious juice recipe? Submit it here or tell us about it in the comments section below!
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