Wednesday, June 21, 2017

The Best Homemade Juice Recipe

Juicing is a fabulous decision for a healthier lifestyle. It helps increases our consumption of fruits and vegetables in a delicious beverage. Prepared ahead of time, these liquid power servings are just what the body needs in terms of nutritious snacking and energy boosts.


Homemade Juice
Image credit: M Burgess

I began juicing last summer when I ran across a batch of sweet pomegranates ready for harvest. The thought of hand extracting these beautiful fruits inspired me to buy a juicer. I had juiced them by hand the previous summer, but the process was too complicated and time consuming. I needed a better plan!

I shopped around and decided to purchase the Black and Decker Juice Extractor and it has held up well under the strain of 6 to 8 pints of juice a week. I let it rest occasionally, but try to do a batch every three days or so.

In the warmer weather day, I try to keep the sweet liquids on hand to begin my day. A pint of this good stuff and I'm on the go with chores and work. This is a much healthier alternative to coffee and energy drinks.

My recipes are a mixture of fruits and carrot based combinations. A recent recipe inspired me to name it Monkey Juice because most of the ingredients are fruits you'd see a primate eating. Packed with the vitamins, minerals, and nutrients we could all use more of, this juicing mix is a keeper for my fruit blend.

Equipment List:

*1 Juice extractor
*4 pint small mouthed jars w/rings and lids
*1 pint large mouth jar (for catching juice)
*1 scraper (to clean top and pulp chute)
*1 gallon sized pitcher
*1 bucket for dumping fruit pulp
*Masking or freezer tape
*pen

Fruit and Ingredient List:

3 pounds carrots - washed and topped
2 Gala Apples - cored and sliced
8- 12 large Strawberries - topped/quartered
3 Peaches - cored and sliced
3 Nectarines - cored and sliced
2 ripe Bananas - peeled and sliced
2 Kiwi - sliced whole (leave skin on)
1 ginger root (size of a thumb)
1/2 Orange - sliced
1/2 Lemon - sliced
1/2 Lime - quartered
1/2 t Tumeric
1/4 freshly ground pepper corns

Directions:

Squeeze the lemon, orange, and lime into pitcher into pitcher. Toss the rinds. Do not run them through the juicer. Add the Tumeric and pepper and stir. Set aside.

Juice the carrots through the machine. The measurements should be around 2 pints of straight carrot juice. Pour the liquid into the large pitcher as needed. Check the pulp container and shredding area for excess build up. Clean when needed. Continue juicing all the remaining fruit and, lastly, add the ginger and bananas. I generally save the banana for last because it gums up the tiny shredder inside the juice assembly.

Mix all into large pitcher and stir well. Pour into pint jars and refrigerate.

Mark each top with a piece of freezer or masking tape indicating the date made. Use within 3 days.

Makes approximately 4 1/2 pints.

Enjoy!

posted from Bloggeroid

The Best Homemade Juice Recipe

Juicing is a fabulous decision for a healthier lifestyle. It helps increases our consumption of fruits and vegetables in a delicious beverage. Prepared ahead of time, these liquid power servings are just what the body needs in terms of nutritious snacking and energy boosts.


Homemade Juice
Image credit: M Burgess

I began juicing last summer when I ran across a batch of sweet pomegranates ready for harvest. The thought of hand extracting these beautiful fruits inspired me to buy a juicer. I had juiced them the previous summer, but the process was too complicated and time consuming. I needed a better plan!

Black and Decker Juice Extractor
The Black and Decker Juice Extractor

posted from Bloggeroid

Saturday, June 3, 2017

Crock Pot Pork Chops

Pork chops may be made easily in a crock pot. Paired with carrots and a few savory veggies, they are tender and tasty and a convenient light meal for warmer days.


(Crock Pot Pork Chops)

Recipe

Ingredients:

(2) Pork Chops
(6) Medium Carrots
(4) Celery Stalks
(1) Medium Onion
(1) Gala Apple
(1) teaspoon parsley
(1/2) teaspoon thyme
(1/2) teaspoon sage
(1/2) teaspoon onion salt
(1) 6" sprig fresh Rosemary
(2) cups chicken broth
Salt and Pepper to taste

Directions:

Wash and chop or slice celery and onions and set aside.

Wash and slice carrots into bite sized pieces and place on bottom of crock pot. Dice apple and add half to carrot layer. Cover with pork chops and season lightly with onion salt, sage, thyme, and snippets of fresh rosemary.

Layer remainder of apple, chopped celery, herbs, and onion. Pour in chicken broth.

Set crock pot to high and let steep for one hour. Reduce heat to low and let simmer about one more hour.

Pork chops will be flaky and juicy and carrots tender when ready. Season with salt and pepper for serving.

Serve over brown rice.

posted from Bloggeroid