The ultimate Sunday morning reviver (or at least one of many potential juice combinations that will make you sparkle and sing in the morning. There are a vast and glorious number). Joyful and juicy.
Its a glorious morning in North Wales, the wind is blowing and the small birds are singing. Rocky Robin especially seems to be filled with the joys of spring. Perfect shining juice conditions we feel.
This may sound like quite an unusual, savoury, mix of ingredients for a juice, but they all work brilliantly together. Carrots and apples are the base for most of our juices, they are relatively inexpensive and highly nutritious. This juice boasts outrageous levels of vitamin C (pepper, lime), K (coriander) and of course A (carrots). Basically, this is a juice that leapt out of our veg basket. The glory of juicing is that, you can dream up any combination of fruit and vegetable and whack them together in a juicer to sensational results. Celery however, should always be enjoyed in moderation. Its very potent.
Juicing is the perfect way to offer your body a serious hit of sparkling vibrancy in the morning. Juicing does take away most of the fibre from your fruits and veggies, so we like a balance between smoothies and juices. Or just eating loads of fruits and veggies in their raw state. You then get to enjoy all the textures of gorgeous plants.
THE IMPORTANCE OF ORGANIC JUICING
If pesticides are used during growing fruits and vegetables, they will normally be more concentrated in the skins. We never peel our fruit and veg when we juice, so this means that we must try to seek our organic produce when we can. Otherwise, we’re taking in all of those chemical pesticides/ fertilisers that are inevitably used in shop bought produce. Its a bit of a downer, but the benefits of drinking vibrant juices are tempered when pesticides are involved, they are very hard for our bodies to deal with.
We normally juice citrus fruit with the skin on, but I must say that oranges can be a challenge. Try them out, but if I’m using more than one in a juice, I normally peel them. One pithy orange is enough per juicing session.
Jane and I took our Canadian pal, Shira, up Mount Snowdon the other day. It was truly astonishing. Wales was sparkling, crystal clear and radiant. All cloaked with the most beautiful, shimmering light. We walk up the back route, the Rhydd Dhu way, and it is one of my favourite hikes. So varied, it goes from a ambling Welsh countryside feel, to rock hopping, then almost a scramble up loose scree paths until you hit the top with is like a castle of jagged rocks and tiny winding trails. You cannot help feel a little like Frodo on some kind of quest. Anyway, I’m telling you all of this because we had a juice that morn and all felt supercharged. I’ve even climbed Snowdon powered on just a Beetroot and Apple Juice (see Primitive Juice Man Scales Mighty Mountain!). I am yet to discover why exactly, but it felt good at the time. If I was running the London Marathon today, I’d love to down this beforehand.
The Bits – 4 Small Glasses, 2 Big ‘Uns
4 apples, 4 carrots, 1 yellow pepper, 1/3 cucumber, 1 handful fresh coriander, 1 lime
Place the coriander and lime in the juice first, on high speed and follow with the rest. We like to put the carrot in last as it seems to flush any lingering leftover goodness.
In a Guinness glass and a leftover gherkin jar. Or glassware of your choice.
Foodie Fact – Coriander (or Cilantro)
Coriander does not grow so well up here, too windy and a little cold. We have had success with coriander in our little grower or indoors. Once it goes, it goes wild. A good one for the indoor window box. Is that normal? We have them. Mainly to try and keep our precious, fragile plants out of the whipping Irish Sea winds. Growing your own coriander means that you can use loads of it in sauces like Salsa Verde or in juices like this. Those little packets you can buy, for a pretty price, just don’t quite give you enough to play with.
Once picked, use your coriander quickly. The leaves are very gentle and discolour easily. If you need to store coriander, we find the best way is wrapped gently in a damp cloth or kitchen towel.
Use the stems, coriander stems are soft and packed with flavour. They can be used just like the leaves, I normally stir them into a soup/ stew and use the leaves as garnish. Double coriander can never be a bad thing.
Coriander is a super star. You may call it Cilantro and are also right. Originally from the Mediterranean. It contains outlandish amounts of Vitamin A and K with high levels of vitamin C. It is also a good source of iron.
Vitamin K is something a little obscure, but its essential for healthy bones and keeps the brain healthy. Two parts of the body I’d like to keep ticking over. Vitamin K is even used in treating Alzheimers disease. Coriander is one of natures best sources of ‘K’