I’ve made it through 4 whole days of juicing. Yay and praise God!
Although I woke up feeling pretty good yesterday, as the day wore on, I began not feeling as well as I have other days. I just felt tired and had a bit of a headache. I wasn’t sure whether to just rest my body or take a walk. Since it was a high of 40 degrees, I chose the former. Cold weather makes me hurt. Warmer weather is coming and I will get out for a walk today.
I also found yesterday that I didn’t have as much of an appetite. So, I listened to those cues as well and ended up only making green juice — a little over a quart during the day and I drank 2 quarts of water as well.
This morning I woke up hungry, and the headache is still there, so I think I’ll make another batch of beet juice to get the day started. I really like that one. I think it’s the color.
Speaking of color — sometimes when I look at green juice, the bright, beautiful color just makes me smile with the satisfaction that I’ve just made something so good and healthy for my body. The vibrant hue lets me know I’m doing it all right. Like the day I made a pitcher full of this yumminess . . .
Doesn’t that gorgeous green color make you happy? It does me.
But then there are days when I’m trying out a new recipe, and well . . . the color looks a little more like this —
If it weren’t for the foam at the top, you’d swear I made brown juice. For someone like me who likes the happy colors of this blog — bright green, orange, yellow — brownish-green juice is a little tough to swallow.
Literally.
It’s a good thing I had the cheerful orange of my new tumbler to offset that icky color.
I was tempted to pour this batch down the drain, but because I knew what went into the juice . . .
. . . I drank it despite the unappetizing color. And I was so glad I did. It was really delicious!
So there’s a lesson in there for you (and me) — don’t judge a juice by it’s color. Unless of course we’re talking formerly bright green juice you put in the fridge for later that turned brown. That means the juice has oxidized (think rust) and is spoiled. Never drink that juice!
Here’s the recipe:
2 big handfuls spring mix
1 handful baby spinach
1 leaf kale
1 handful parsley
1 cucumber
2 ribs of celery
small wedge of red cabbage (the color-changing culprit)
1 lime
1 granny smith apple
1 gala apple
1 in. slice pineapple
Juice, stir, and enjoy (even if you have to close your eyes). This recipe makes about a quart of juice. It will oxidize quickly (the cabbage again, maybe?), so you’ll want to drink all of this one immediately — no saving for later. Ask me how I know.
Here’s another tip for you. I should have shared this one with my beet recipe. Beet juice will stain. You probably knew that already, but I thought I’d mention it anyway. Just be careful. Interestingly enough, when I gathered the pulp from my beet juice, it did not stain my hands. I guess all the staining qualities are in that delicious juice.
(No, you’re not on the wrong blog! All of my posts from Juicing Momma have been migrated over here!)
