In the past 24 hours it’s become glaringly obvious that it is, in fact, still winter. March is always deceptive that way. We think there’s a light at the end of the tunnel and Spring is on it’s way, and then the sky opens up and drops 8 inches of snow on us.
We get it Mother Nature. Hint taken.
In this kind of weather I make an extra effort to take in as many fruits and vegetables as possible, and I do it by juicing. My body craves warm buttery carbs and comfort foods when it’s cold outside, so I start my morning with a tall glass of fresh pressed juice so that I can indulge the rest of the day without hating myself. Life’s all about balance, and juicing is a fabulous way to even out some of our not-so-great eating (and drinking) habits.
Here are two of my favorite go-to juice recipes. Make some today for a burst of energy and to help beat the winter blues. Spring will (HOPEFULLY) be here before we know it.Print
- ½ tsp turmeric powder or 1 1-inch piece fresh turmeric
- 4 oranges
- 1 grapefruit
- 5 medium carrots
- 1 1-inch knob of ginger
- Place the turmeric powder in the bottom of the pitcher. Line the receptacle with a plastic bag for easy clean-up. Remove the peels from the oranges and grapefruits and be sure to give the carrots and ginger a good scrub. Run the fruits and vegetables through a juicer starting with the hardest vegetables and moving towards the softer citrus. Stir and drink as soon as possible.
- Serving Size: 2
- 1 large bunch collard greens
- 3–4 ribs celery
- 3 green apples
- 3 oranges
- 1 lemon (optional)
- Line the receptacle with a plastic bag for easy clean-up. Was the collards, celery and apples and remove the peels from the oranges. Run the fruits and vegetables through a juicer starting with the collards, then the celery, apples and oranges. Stir and drink as soon as possible.
- Serving Size: 2