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Give Us This Day Our Daily Juice

Westervin: Fresh Daily Juice Recipe

We’ve been making (or at least trying to make) juice every day for awhile now, and though we do like to experiment with what we juice every now and then, we also have a basic recipe for day-to-day juicing. It makes two pretty large glasses of juice that we usually drink around lunch time.

Everyday Juice

  • 2 Oranges
  • 2 Apples
  • 2 handfuls of green stuff! (e.g. spinach, kale, lettuce)
  • 1-2 celery stalks
  • 3-4 carrots

This is the barebones recipe that we play around with. Adding a ring or two of fresh pineapple is one of our favorite additions. Substituting sweet potato for carrots also turns out well.

Happy juicing!

Fine Fixin's

Fine Fixin’s: Skillet Roasted Carrots and Parsnips

Pan Roasted Carrots and Parsnips
It’s birthday season! Well, it’s birthday season for me anyway, and you know what that means: presents! Over the weekend, I received some early birthday presents from my parents including America’s Test Kitchen Healthy Family Cookbook. This is one of those giant cookbooks that seems to have a recipe for everything. I wanted to add another one of these to my collection and thought that it might as well be a ‘healthy’ one. So far, Sarah and I have only glanced though it, but we’re both pretty excited. Hopefully we’ll be sharing some of the best recipes with you this year. But for now, you’ll have to settle for this recipe, which I made yesterday because I had an excess of carrots and parsnips.

Skillet Roasted Carrots and Parsnips

3/4 c water
3/4 tsp sugar
salt and pepper
1 tbsp canola oil
4 carrots (12 oz), peeled, and sliced 1/2″ thick on the bias
3 parsnips (9 oz), peeled, and sliced 1/2″ thick on the bias
1 tbsp minced parsley

1. Heat oil in a 12″ skillet over medium heat. Combine the water sugar and 1/2 tsp of salt in a bowl. Add the carrots and water to the skillet. Cover and cook, stirring occasionally until the carrots begin to soften. 7-9 minutes.

2. Uncover and turn the heat up to high. Add parsnips and cook, stirring occasionally, until the water evaporates and the veggies brown. 13-18 minutes. Add some salt, and any other tasty herbs you might have. I used some Herbes de Provence.

Fine Fixin's

Fine Fixin’s: Carrot Tangerine Bread

Sometimes I just feel like making bread, and I have a sweet tooth all of the time. So whenever I want to bake bread it is generally best if it is sweet. Here’s a recipe that you can pretend is good for you since it has two cups of grated carrots.

3 cups unbleached all-purpose flour
1.5 tsp baking powder
1.5 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
4 large eggs
2 cups sugar
1 cup vegetable oil
1 tsp pure vanilla extract
2 tbsp tangerine juice
Grated zest of 1 tangerine
2 cups finely grated raw carrots

makes two 9″ x 5″ loaves

from The Bread Bible { Photo Credit: bread bag by Martha of Chickadee’s Nest }

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