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Does anything say “healthy” better than fresh fruit and vegetable juice? I don’t think so! It’s only been a month since I got back into a regular juicing habit, despite that I bought my “new” juicer at least 2 years ago.
I was re-inspired by listening to the Raw Vegan Radio podcast episode 0125: “School of Juicing with Jay and Linda Kordich.” Now that I’m loving juicing again, I said to myself…
“What took me so long!?”
I’ve vowed to keep this habit going at least several times a week. (The last time I juiced regularly was about 20 years ago, when I got a Juiceman. I enjoyed it, but unfortunately I let my juicing habit fall by the wayside.)
I initially bought my Omega 8003 Nutrition Center Juicer when I set out to do a short– 3 day– juice fast. I wanted to replace my old centripetal juicer with one that would afford me the option to juice wheatgrass and leafy greens.
I chose the Omega because it’s a masticating juicer. Using the blank plate also allows you to make frozen fruit “soft serve” desserts, among other food preparation options. The one drawback of the Omega 8003 is that the food chute is only 1 1/2 inches in diameter, which means you have to cut the food pieces to fit down the chute. But it’s a snap to assemble and to clean. I timed the process: 25 minutes to wash, cut, and juice the fruits/vegetables and clean up the juicer parts.
So what took me so long to get back into juicing? Self-reflection revealed that I had become a bit of a smoothie snob. Ever since I bought my Vitamix blender, I was in love…In love with the Vitamix…In love with the green smoothie.
Even though I’d bought the new juicer, I’d done the juice fast, and I knew on an intellectual level that there are good reasons to blend your fruits/vegetables and to juice them, I still wasn’t doing both. I was stuck in the mindset of picking just one. “Don’t remove the fiber!” said my inner voice. Yet, by choosing sides, I was missing out on all the added benefits of juicing. By juicing, you pack an awful lot of goodness in one glass!
Now I share my love with my blender and juicer. Like a plural marriage, I have room in my heart for more than one!
My “go-to” green smoothie is orange/tangerine, frozen banana and kale. My “standby” juice is carrot, celery, cucumber, apple and lemon. To this basic juice formula I mix it up by adding in beet or parsley. Soon I’ll cycle in some fresh ginger.
One thing’s for sure…I’m going to keep juicing!
Go! Get yourself a copy of Dreena Burton’s latest cookbook, “Let Them Eat Vegan.” You won’t be disappointed. I love the way Dreena cooks and bakes. Her creations have the perfect balance of healthy and delicious. She uses primarily whole plant ingredients, plenty of beans/legumes, minimal added fats and “just enough” sweetener. Eat all you want because there’s zero guilt!
The first recipe I tried was the Chickpea Pumpkin Seed Burgers on page 136. At first I wasn’t sure that the burgers would hold together, but after I let the patties sit for about an hour they held up just fine in the pan. I cooked 2 and refrigerated the other 4 patties (between layers of parchment paper in a storage container.) Now I know that oats are a secret ingredient for vegan burger success! I’ve used gluten flour before, but I’ve never used oats. Oats work great– I think they’re my new favorite cooking ingredient! The “resting” time must allow the oats to soak up moisture and this helps bind the burger.
For Burger Night #1 we had a side salad with a creamy horseradish dressing and some roasted Yukon Gold potatoes, carrots, celery and onion.
For Burger Night #2 I made the Raw-nch Dressing on page 47. I didn’t have fresh parsley so I used kale instead. It worked. The dressing made for a great romaine lettuce dip and burger sauce. We made some homemade potato chips!
I’m looking forward to making more out of Let Them Eat Vegan!