Eat Fresh, Day 5: A balanced blend is key to juicing (no liquid compost, please)
This year, I’m determined to: Incorporate juicing into my daily diet.
I chose this because: I need to change up my morning breakfast-bar routine and eat more fresh fruits and vegetables. Which shouldn’t be a challenge for someone who stopped eating meat two decades ago. But my commute has ballooned to 2.5 hours of stop-and-go driving each weekday, leaving me grumpy, exhausted, and often likely to shove prepping and cooking to the back burner. Chop up a bunch of vegetables and steam or stir-fry them? Great for weekends. But blitzing them in a blender and drinking them raw is a much more realistic workday scenario.
So far, the challenge is going: Like my life as a working mother (and that early-’80s Depeche Mode song), I’m struggling to get the balance right. Being primarily a vegetarian (I also eat fish), I probably have a higher threshold for vegetal flavors than the average omnivore. But I had to agree with a friend’s assessment of my #epicfail concoction of golden beets, carrots, apple, spinach, Swiss chard, and almond milk.
To quote my poor friend: “It’s very … earthy. Kinda like liquid compost.” Indeed, it smelled just like my compost bin. Or my refrigerator’s produce drawer when I’ve let the greens liquify. No bueno. Time to study some recipes and straighten out my ratios.