Hooray for weekends! And for fresh juice!
These pictures are from a few weeks ago, but I definitely plan to make this juice part of my weekend. This is our go-to juice, which can be adapted depending on what you have on hand.
All quantities are approximate, and you can add or take away practically anything you want.
6 large carrots
thumb-sized chunk of ginger
Optional extras: celery, grapes, red or yellow bell pepper
Wash fruits and vegetables, chop if necessary, then juice! One of the best things about our juicer is that you don’t have to peel or chop anything except to get it to the quantity you want (e.g., half a lemon), but I do find it works better if I cut the apples in half.
Tip: If you put a plastic bag in the part of the juicer that collects all of the solid fruit and vegetable left-overs, it makes it far easier to clean up when you finish.
And it is as delicious as it is beautiful.
I am hoping to write a post very soon with some new baking recipes, as I have been very inspired by an allergy-friendly baking cookbook which I received two days ago from my mom, my aunt, and my grandma. What a wonderful surprise! Thank you!
Have a great weekend everyone. 🙂
IBS Note: Some fruits and vegetables can be hard on my stomach in their whole, raw form. However, so far, I have never had a problem with any of the juices we have made. It seems to be easier to digest foods in liquid form but you still get the vitamins and the taste.