It’s currently Juice Week over at Williams-Somona and I was invited to share one of my favorite juice recipes and the story behind it. I don’t currently own a juicer (though it is next of my list of kitchen items I’m dying to get my hands on!) so I thought it would be a great chance to share with you all how I make juice – without a juicer.
The process for making juicer-less juice is actually quite quick and straightforward – albeit a little messy – and the end product is well worth the little bit of effort required.
All you need is a blender (it works best in a high-powered blend such as a Vitamix, though I have had some success using my old less-powerful blender as well) and a nut bag and you’re set to go. Basically, the idea is that you add your veggies – and or fruit – to the blender with a little water, blend away, and then strain out the pulp to leave you with delicious fresh juice. The process can get a little messy when you’re straining the pulp, but overall it’s quiet quick and easy and the results are very impressive – even with the added water I can’t tell the difference between juice made this way in my blender and that made with a juicer.
My favorite combination at the moment is beetroot, carrot and kale (plus an apple if you prefer it a little sweeter) – but to really enhance the flavour and kick it up a notch I add some fresh lemon juice, ginger and mint. This makes a zesty, tasty juice that’s super healthy and flavourful – the perfect refreshing beverage to enjoy heading into those warmer summer months.
- 1 large beetroots
- 3 carrots
- 2 large kale leaves
- 2 lemons, juiced
- 2 slices of ginger
- 4-5 mint leaves
- 1 apple (optional, for sweeter juice)
- 1.5 cups water
- Add all ingredients to a blender and mix until smooth - the timing of this will depend on your blender. It should resemble a thick smoothie at this point.
- Hold a nut bag in a large bowl or jug and carefully pour half the juice mixture into the nut bag.
- Squeeze as much liquid out as you can, and then remove the dry(ish) pulp, then repeat with the second half of the mixture.
- Enjoy straight away, or store in an airtight container in the fridge a day or two.
Wondering what to do with that leftover veggie pulp? I mixed mine with a can of chickpeas, a little garlic, olive oil, lemon juice, salt and pepper and turned it into hummus! The colour was a little off-putting at it resembled meat pate (!!) but the flavour was delish, and a great way to use up the veggie pulp instead of just throwing it straight in the big.