Turkey Tracks: April 13, 2016
I’m still juicing.
In the spring I seem to juice about every day.
I juice in the morning and have a glass with breakfast, and I save the other glass for the late afternoon.
Juicing does not take long and the clean-up is quick, quick.
The first long drink from the fresh juice is…sublime.
Here’s how I start. This combo will make a “red” drink:
Red cabbage, red and orange beets, red pepper, a blood orange, an apple, carrots, a piece of ginger, a piece of fresh tumeric root, and a lime.
Here are some videos of the process, but note that I was having trouble filming and juicing…
Someone asked me not long ago why not just eat all the veggies. The answer, I hope you can see now, is that to get all these nutrients you would overload your body with way, way too much fiber. Caution: I usually only add ONE fruit to the veggies, usually an apple, as in “an apple a day….” I just happened to have a blood orange in the refrigerator for this batch. Too much fruit is so NOT a good thing to do at this level of juice. It’s the veggie nutrients you want, not all the fruit sugar. I alternate green drink and red drink days. Basically I’m trying to “eat the rainbow.”
Here are today’s drinks:
I recently got “THE juice lady’s” book on juicing to see what I might also be adding to these drinks:
Calbom cured herself via juicing…
My juicer is an Omega VRT350 model. It’s a “slow” juicer so will juice things like wheat grass, sprouts, and so forth.