I know, I know, May’s almost over. Consider this your May-and-early-June edition. For those of us who haven’t won the lottery and/or a MacArthur Genius Grant this month, here’s an innovative little juice that’s easy on the wallet and great on the digestive system.
Meet the players:
Broccoli is coming up all over this spring, and if you haven’t juiced it yet, what are you waiting for? Let me convince you: broccoli juice is surprisingly swe
et, and you can juice the whole stem. Oh yeah, no more guiltily throwing out the stem because you’re too lazy to peel and slice it like a perfect 50′s housewife. Not only does broccoli juice taste suspiciously good, it’s an anti-cancer superpower, helping out with these three metabolic problems in the body: chronic inflammation, oxidative stress, and inadequate detoxification.
Zucchini’s mild taste makes it a safe bet for juicing, and you can keep the skins on. This creamy squash is full of antioxidants, magnesium, manganese, and potassium.
Apricots and other stone fruit are lusciously in season right now, and packed with antioxidants. Pick whatever’s cheapest (this juice would be good with cherries, too), and take out the pits before you juice. Don’t peel the fruits, since there are nutrients and fiber in the skins!
Because we can never have too many greens, add a few leaves of fresh spring lettuces or Swiss chard to each cup–look for whatever leafy green is freshest and most affordable. But May is a great time for fresh salads, so save some of that buttery lettuce for a quick Caprese or Greek salad with dinner.
May Day Zucchini-Apricot Juice
- 1/3 head broccoli, with stem
- 1/2 medium-sized zucchini, unpeeled
- 3 small apricots, pits removed
- 3-4 leaves lettuce, or 2-3 leaves Swiss chard
Use the tough broccoli stem to push the leaves through the juicer. Juice everything else. Makes one small glass of juice.
For a week of juice, you’ll want:
- 2-3 heads broccoli (depending on how big the broccoli is): about $5 ($2.50/pound)
- 4 zucchinis: about $2.50
- 21 apricots (price can vary)
- 2 bunches of lettuce or chard: about $4
This juice will probably ring in at slightly more than $2 per cup for 7 servings, or one week of juice, depending on how much you spend on the apricots. Look for the freshest produce you can find, and tweak the ingredients list based on whatever is in season in your neck of the woods.
photo attribute: K Rayker