Juice! is a fantastic guide to making delicious juices that can be consumed throughout the day! There are over 110 recipes with detailed tips on the nutritional benefits of the ingredients!
This book contains beautiful photographs of many of the drinks. The recipes are easy-to-read, and written for anyone interested in increasing their palate and obtaining more from their food. Chapters contained within this book are: Juicers and blenders; Standard Weights; Reminders; Seven am: Wake-up Call; Twelve pm: Hunger; Three pm: Energzers; Five pm: Cocktail hour; Nine pm: Evening Relaxers; Cleansers; Fruits and vegetables (ingredient, seasonality, storing tips, juicing preparation, benefits, approximate yields); Herbal remedies; and Nutritional benefits.
Outside of needing a juicer, there are really no negatives to this book. There are even helpful tips on what to look for when purchasing a juicer.
The recipes are creative, simple yet elegant. Perfect for the new juicer or the advanced one looking for new ideas.
The following is an excerpt from the book Juice! by Pippa Cuthbert and Lindsay Cameron Wilson Published by Good Books; September 2004; 1-56148-425-3 Copyright © 2005 Pippa Cuthbert and Lindsay Cameron Wilson
Ruby red grapefruit give this drink its brilliant pink color and a sharp edge that will wake up any sleepy head.
- 1 ruby red grapefruit, peeled
- 1 white grapefruit, peeled
- 1 handful cranberries
Juice the grapefruit and cranberries together.
The white pith of grapefruit contains pectin and bioflavonoids which make them an excellent antioxidant food.
Cranberries aid in the prevention and treatment of urinary tract infections.
A liquid, Japanese-inspired guacamole on ice — nutritiously delicious and refreshing. We love it.
- 1/4 head iceberg lettuce, outer leaves removed
- 1 lime, peeled
- 1/4 cucumber
- 1/2 avocado, peeled and stoned
- 1 tsp wasabi (optional)
- 3 ice cubes
Juice the lettuce, lime and cucumber. Transfer to a blender and blend with the avocado and wasabi. Serve over ice.
Avocados are the most energy dense and nutrient-rich fruit per calorie.
Wasabi, which is also called Japanese horseradish, is available in specialty stores and Asian markets in both paste and powder form. It has a hot, fiery, pungent flavor. Take care.
Unfortunately we can’t serve this juice in true Thai style (plastic bags, roadside), but if you close your eyes and sip, you’re practically there.
- 2 carrots, tops and bottoms removed
- 1 handful of coriander
- 4 fl oz (125 ml) coconut milk
Juice the carrots. Blend with coriander and coconut milk.
Coconut milk is not the liquid floating around in the center of the nut, but a mix of grated, unsweetened coconut flesh heated with water or scalded milk, then strained. This can be made at home or bought canned.
A strawberry and coconut lover’s dream. Imagine you’re on a beach on a balmy summer’s afternoon.
- 2 handfuls strawberries, hulled
- 1 banana, peeled
- 2 Tbsp coconut milk
- 4 ice cubes
Juice the strawberries. Transfer to a blender with the banana, coconut milk and ice. Blend thoroughly. Serve topped with freshly shaved coconut if desired.
Strawberries supply the super-nutrient, ellagic acid, and vitamin C. Both coat the lining of the lungs and fight free radicals.
For an even healthier alternative, 2 tablespoons of silken tofu can be substituted for the coconut milk.
Drinking this juice makes you wonder how anyone can buy store-bought concoctions.
- 2 nectarines, halved and stoned
- 1 peach, halved and stoned
- 5 strawberries, hulled
- 5 drops echinacea extract
Juice the nectarines and peach together. Blend with the strawberries and echinacea.
Echinacea helps boost a sluggish immune system and wards off potential colds and flu. It is most effective taken when the first, niggling signs of sickness are sensed in the body. Peaches and nectarines are extremely perishable so are often harvested when still firm. Look for fruits that are not too hard. The harder the fruit, the less likely they are to ripen properly.
‘That is the magic of floral smells . . . when you taste them, the flavor still eludes you, as if you are eating a piece of a place that might not exist, or a memory of something that never really happened . . .’
Diana Henry, Crazy Water Pickled Lemons.
- 8 lychees, peeled
- 1 tsp rosewater
- 2-3 ice cubes
- 1 tsp grenadine
Blend the lychees with the rosewater and ice. Pour in grenadine.
Grenadine is a sweet, deep red, pomegranate-flavored syrup used to color and flavor drinks and desserts. Originally, grenadine was made from pomegranates grown on the island of Grenada in the Caribbean. Now other fruit-juice concentrates are also used to make the syrup.
Copyright © 2005 Pippa Cuthbert and Lindsay Cameron Wilson
Reprinted from Juice!. Copyright by Good Books (www.goodbks.com). Used by permission. All rights reserved.
If you are not a person to likes to eat in the morning, then having a delicious glass of one of these recipes may be for you! If you have a finicky eater in the house, this is a great way to sneak in extra produce into their diet without them knowing! For anyone caught up in the fast food world that we live in, stop and take the time to make a nutricious glass of juice. Pick up a copy of this book!
Pippa Cuthbert and Lindsay Cameron Wilson
Good Books; 2004
Paperback: 176 pages ; Dimensions (in inches): 9.0 x 7.0 x 0.5 inches
Jennifer A. Wickes is a freelance food writer, researcher and cookbook reviewer. She has written several eBooks, and has had numerous articles and recipes in printed publications, as well as on- line. She is working on her first cookbook.