Sometimes, there is nothing sweeter than the first few drops of a spring rain. I was lucky enough to be outside while peeling the rhubarb, as the cool drops started falling and for a microsecond, I closed my eyes and really enjoyed it before the heavy drops started falling and fall all day, they did. This tart, yet slightly sweet drink is refreshing on a hot and humid, rainy day where the windows are opened up a bit and you feel that rainy breeze coming in, while enjoying a good read. Enjoy!
- 4 cups chopped rhubarb, (about 1&1/2 pounds)
- 2 cups frozen pitted cherries
- 64 oz. water
- sea salt
- rose water
Begin by peeling the rhubarb. I start off by giving the rhubarb a good wash and then cutting the stalks into manageable size pieces and then I peel the thinnest outer layer. I find using a vegetable peeler takes too much of the rhubarb and a small paring knife works best, just be careful. If you are unsure, bite into the rhubarb and it should have none of those fibers and be easy to eat, just pucker-your-lips-sour!
Next, combine the rhubarb, cherries. water and a pinch of sea salt and bring to a boil. Once it’s at a rolling boil, lower the heat to low and simmer for about 20 minutes. Next, with an immersion blender, blend your mixture until smooth and add in your sweetener of choice, if needed. I’m obsessed with xylitol now, so I added in 2 tablespoons. Stir until dissolved. Allow to cool and then add in your rose water. Add in the rose water, little by little, start with a teaspoon and then add more to taste. With rose water, my experience is a little goes a long way. This is super easy to make a party cocktail, just add in tequila, a fruity flavored vodka or sweet wine and serve with lots of ice and lemon and lime wedges. Makes 8 cups.
I wish that I swooned over kale the way everyone else does but it just doesn’t excite me, when it comes to juicing those leafy greens. But I know of all the wonderful health benefits of greens and so I’ve been coming up with different combinations and this juice is by far the best I’ve made, combining it with pineapple but I still have some experimenting to do. I’m just not in love with it and I want to be! I want to drink kale juice every day and look forward to it. I couldn’t help feeling the Friday sillies today and I came up with this poem. It made me laugh and I hope you get a good laugh out of it also. If not, please save your tomatoes for the juicer or your marinara sauce! Have a great weekend everyone!
Just clearing my throat.
Why is it when I see you,
I get pale?
And my taste buds fail?
I wish I could send you away by mail
or by sail;
to a foreign land.
Even though you are the Holy Grail;
when it comes to green juice.
But when I think of drinking you,
I rather go play with a moose.
Thank you everyone, goodnight!
For the kale and pineapple juice, juice one LARGE bunch of kale and a quarter of a fresh pineapple. Enjoy! Serves 1.
I’ll admit, I haven’t quite found the taste for green juices yet. Yet, being the operative word. One day…till that day, a pretty pink striped straw makes it go down a little smoother. Enjoy!
- 1 cucumber peeled and cut into pieces
- 1 bunch of beet greens
- 1 green apple
- 3 celery stalks
Juice all of the ingredients. Serves 1.
By the time I washed the juicer and got the camera ready, I turned around to find the juice to have separated into what appeared to be a watermelon in a glass, with a pink center and a green rind.
And it made me think of those watermelon ice cream cakes! Do you remember them? Are they still around? I’m going to have to find one! I always wanted one for my birthday and I think this year I’m gonna have to have one! Just that thought alone, made the juice go down a little smoother! Sometimes, it’s all about the simple things in life that make me smile and pink striped straws and watermelon ice cream cake have that effect on me.
I made this juice on Saturday morning before running out of the door and it held me over until way into the late afternoon. It’s not only filling but tasty too! If you aren’t a fan of ginger you can leave it out or add more if you want more of that gingery kick. Enjoy!
- 1 pound beets, about 2 large
- 1/2 cup fresh or frozen blueberries, pureed
- 1 small piece ginger, peeled
- 1/2 cup pomegranate juice
Juice the beets and ginger. Combine with the rest of the ingredients and stir well. Serves 1.
The sweetness of the cantaloupe gives the green tea a nice twist. This can be made with any kind of fruit juice for a naturally sweetened green tea. Perfect on ice and it’s a great little pick-me-up when needed! Enjoy and happy weekend!
- 1 cup of cooled green tea
- 1/2 a cantaloupe, cut into pieces and juiced
Blend the tea and juice. Serves 1.
Although I really enjoy cranberry juice straight, sometimes I like to blend it with other fruit juices and teas. And as you can see by the picture, I couldn’t wait to take a few sips! It’s so tasty and refreshingly tart. My latest blend is with marjoram tea. Use the marjoram right out of the jar that’s in your spice cabinet. Just place a heaping half a teaspoon into a tea baller and let it steep in a cup of boiled water. Allow it to cool. If you love that distinct taste of marjoram, don’t limit it to just dinner. It’s a fun and unexpected flavor to add it to your juices. Enjoy!
- 1 cup of cranberry juice
- 1 cup of marjoram tea, cooled
Combine the juice and tea well. Serves 1.
Orange and cranberry has been a genius flavor combination found in muffins, breads and let’s not forget that perfect cranberry sauce…Cranberry’s tartness gives that perfect balance to the sweetness of oranges. And why not enjoy it in a tall glass? I wanted something quick this morning and made orange juice, which I usually love but today it was so overly sweet and it just needed the extra tartness that cranberries give. Enjoy this sweet and tart treat! Happy Weekend!
- 4-5 Navel oranges, juiced
- 1 cup of pure cranberry juice
Combine the juices and stir until well combined. Serves 1.
We’ve been hearing of the wonderful health benefits of black, green and white tea for years now. Despite all of the health claims, I just feel really good after a cup of the tea. I would look forward going out for sushi, knowing that a beautifully rounded tea pot of green tea would accompany our meal and would be so satisfied having my fortune cookie dessert with another round of tea. And have replaced tea instead of the usual java, even though at first, it did seem daunting to unclench my tightly wound fingers around that mug of coffee but the clean and calm feeling I get after a cupful of all those antioxidants, must be doing the magic. If you are having a hard time adding tea into your daily routine, mixing it with your juices is a nice way to incorporate the goodness. And I’ve also found that making a big pot of tea in the morning encourages the sipping throughout the day and evening. Enjoy!
- 1/4 large pineapple, skin removed and juiced
- 2 oranges, juiced
- 1 cup cooled white tea
Combine all of the ingredients and stir well. Serves 1.
I hope you didn’t dip all of the strawberries in chocolate and you have some leftover from Valentine’s Day. They would be perfect combined with chamomile tea for a soothing, calming and relaxing drink. It’s a nice way to kick off the extended weekend. Put your feet up and enjoy!
- 2 heaping cups roughly chopped strawberries, pureed
- 1 cup chamomile tea, cooled
Combine the strawberry juice and tea. Stir well, if you would like it sweeter, add stevia. Serves 1.
It’s a nice time to feel the love, especially PPS. (Check out yesterday’s post for more of an explanation.) Making juice out of berries always taste like a dessert. And when drinking berry juices, it’s always a pleasure, never a punishment. When it comes to juice detoxing, enjoying what you are sipping on is important, especially when you need to get the momentum going again. Take some time to make this extra special juice, with enough to share. Enjoy!
- 1 heaping cup of fresh or frozen blueberries. pureed
- 1 cup raspberry juice
- 1/2 cup rose hip tea, cooled
Combine all of the ingredients and stir well. Sweeten with stevia if needed. Serves 1. Double the recipe, as needed.