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General Recipes

Drink your Vegetables!!!: A Healthy Carrot Beet Juice Recipe

I’ve started drinking fresh juices! If you’ve been reading other posts of mine, you know that I struggle with eating vegetables. I especially hate how crunchy they are. Which is why, if I ever eat them, I eat them very cooked. I have found, however, that I can “drink my vegetables”,  even raw vegetables, without too much difficulty.  A carrot, beet (beetroot), orange, and ginger concoction I made yesterday for instance, was actually pretty refreshing!

Healthy Carrot Beet Juice

Of course eating whole vegetables is so much better for you. If you’re simply not eating enough vegetables though, for whatever reason,  juicing is a good way to supplement your nutrient intake. Also, when it comes to people like me who dislike vegetables, I see juices as the opposite of a gateway drug, they’re a gateway to healthier eating. At least, I am hoping they are.

Anyway, it’s week 2 and I am still keeping at it. Every day, I make myself some juice, varying the vegetables so that I am getting a range of nutrients. If you’re looking to try your hand at juicing and haven’t done it before, this is a great starter juice. I use a juicer, but I have heard of people using a Vitamix and then straining out the pulp if they don’t like it.

Ingredients:

8 Carrots (with the ends cut off)

2 Beets (peeled, with ends cut off) (you can use just one beet if you don’t like the strong “root” flavour of beets and just use 2 extra carrots instead)

1 Orange (peeled) (you could also use an apple)

2 inch Piece of Ginger

Healthy juice Recipe

 

Method:

  1. Wash the fruit and vegetables well.
  2. Cut them as needed depending on the size of your juicer feeding tube.
  3. Feed the ingredients into the juicer.
  4. Pour the juice into a glass.
  5. Enjoy your juice 🙂

How to make your diet more healthy

P.s. You could use the pulp to bake muffins. I plan on trying this out at some point and will update this post, when I do.

Categories
Food General Reviews

“Celery is an Insult to Human Dignity”

A while ago, I came across a diatribe against celery written by Mallory Ortberg that I could have written (I mean by this, that I feel as strongly about celery as the writer does, not that I could deliver as captivating and successful an attack on this horrid and depraved little vegetable as she does); it captures my feelings about celery, but could easily apply to many (most) vegetables 😛

Some gems from it include:

“Celery eater Martha Rose Shulman writes: “I’m a big fan of celery, both raw and cooked, as the main ingredient or as one of several featured ingredients in a dish,” and then proceeds to instruct her readers on how to cook and eat the thing, as if celery were capable of being eaten and digested, when everyone knows it just rolls around in the mouth, becoming more and more fibrous, until one is obliged to spit it out in a napkin.”

And in response to another writer’s claim that celery makes for a great main ingredient in a risotto because it stands up to the creamy rice Ortberg writes:

“Celery has two forms: a stiff and watery stalk that splinters into a thousand tangled splinters, or a brown and flaccid, steaming mush-corpse bristling with tender hairs. Creamy rice does not need to be “stood up to,” creamy rice is pleasant and inoffensive. Celery tastes like bundles of floss that have achieved sentience through anger and banded together to jam themselves permanently into your teeth.”

And the coup de grâce:

“Celery is an insult to human dignity.”

You can find the whole article here.