As we recently shared, we are big fans of all-star mom and healthy-living guru Courtney Graham of Whole Diligence. Courtney’s fun and easy approach to feeding her family healthy, locally grown food is inspiring, and we’ve been lucky enough to learn from her at her cooking classes–for instance when we learned all about veggies and snagged the recipes for her easy and delicious Coconut Carrot Muffins and Veggie Baked Eggs. Today we want to focus on what we’ve learned from Courtney about juicing.
While many people might think of only fruit when they first think of juicing, it’s actually a great way to get a whole lot of veggies into one delicious, easy-to-drink glass. And as we’ve already learned from Courtney, you can never eat enough veggies! Juice is best consumed fresh, straight from the juicer into the glass. But you can also send it along with your kids in their school lunch or freeze it in popsicles for a treat later on. Courtney is hesitant to recommend a specific model of juicer, but rather says that there are several great ones on the market at different price points. Here are some good reviews of juicers by Mommies With Style’s Kate Bayless and a thoughtful review of several juicers by The Wirecutter‘s Brian Lam.
– Juice whatever fruits and veggies you have (well, almost), including what you have in stock and what you grow yourself.
– Citrus takes the edge off of flavors that you don’t 100% love, so pop in a lemon, orange, tangerine or lime.
– Apples add a lot of juice/volume and a good sweetness to a glass of juice.
– When cooking, save the discards of veggies (beet tops, cabbage leaves and broccoli stems) for juicing.
– Add greens, such as kale, spinach, cilantro and parsley, but skip the Swiss chard—it’s great for other uses but not for juicing.
– Ginger is a great addition to any combination—just add it straight into your juicer.
– Berries don’t juice very well; if you want to add them to juice, blend the berries with some water and then add them in.
– Finally, be sure to use the leftover pulp for other purposes, such as carrot muffins, apple pancakes or beet brownies.
Courtney’s favorite juice combos:
The juice pictured above includes: beet tops, carrot tops, broccoli stems, half of a cucumber, an apple core and half of an apple, and four whole carrots. Courtney estimates that this juice would cost about $10 at Whole Foods, whereas Courtney’s juice made from mostly unused vegetable parts from other meals and makes several servings), cost her maybe a few dollars to make. Of course, this cost will be even cheaper if you grow your own produce! Other favorite combinations include:
– carrot-apple-beet (pictured above)
– carrot-orange-celery-bell pepper
– cucumber-celery-parsley-cilantro-bell pepper-apple-beet
Check out www.wholediligence.com for more cooking tips as well as resources for CSA veggies and local ingredients. Ventura/Santa Barbara/Los Angeles ladies should definitely sign up for one of Courtney’s Coffee & Cooking classes! She also offers Kid Cooking, Cocktails & Cooking and private cooking classes. And if you can’t make it in-person, she offers her cooking class tips and recipes in her online store.
recipes: Courtney Graham
photography: Allison Gibson for Petunia Pickle Bottom