Last year, my parents moved out to the golden state, and within months they’d purchased a juicer, like true Californians. After a few mishaps involving garlic (you can juice it, but it ain’t pretty), my father is something of a juicing connoisseur. Every morning, he whips up colorful, incredibly flavorful juices that keep our family fueled and healthy through a holiday season full of peppermint bark, hot chocolate, and bourbon.
If you’re craving a tall glass of something fresh, and feel like emptying out your veggie crisper, this is the recipe for you. It involves fruits and veggies across the color spectrum; this is the real way to taste the rainbow.
- One pomegranate
- Two oranges
- Three apples
- Several handfuls spinach
- One green pepper
- Three carrots
- Two beets
- Extra greens
Wash all fruits and vegetables. Peel the oranges. Slice the apples and beets. Break open the pomegranate and pull out chunks of the ruby-red seeds (it’s okay if you feed some of the white stuff through the juicer–it won’t juice). Push the pomegranate seeds through with one of the carrots. Alternate juicing greens and oranges with the crisper fruits and veggies.
Note: this makes a very sweet, delicious, deep pink juice. If you want more of a vegetable flavor, increase the greens.
Pour the finished product into glasses (my dad likes to serve this concoction over ice). Hand a glass to each of your loved ones. Toast to the holidays and your health!
Photo attribute: greenkitchenstories.com