I promised periodic juicing updates and since a picture speaks a thousand words…strawberries, kiwi, grapefruit, pineapple, spinach, watercress, kale, parsley, beet and beet greens! How healthy does that look? And that’s what I’ve been drinking this week. This assortment of pictured fruit and veggies produced a 16 ounce glass of ruby red juice. Watercress, the newest addition to my juicing. This semi-aquatic herb has a distinctive peppery flavor…think peppery like arugula. Watercress is considered an anticancer super food and is a rich source of antioxidants, vitamin C, beta-carotene, folic acid, potassium, calcium, phosphorus, iron and iodine. In fact, according to my research, watercress contains more calcium than milk and more iron than spinach and offers moderate amounts of vitamins B1 and B2. The strawberries were a bit of a splurge but paired nicely with the peppery bite of the watercress. I held them up to my face, inhaled deeply and took in all their sweet, sunny strawberry essence before dropping them into the juicer!
I look forward to my glass of “fresh” and in all honesty some combinations are better than others. My rule of thumb is that if it would taste good as a salad it will probably create a tasty juice. If you are new to juicing start out slowly until you know if it agrees with you. Carrots are sweet and apples are crisp and are the base for many people’s juicing. Unfortunately, I’m allergic but that doesn’t mean they’re not an option for anyone who can eat them. Strain your juice through a mesh sieve if you are concerned about any residual fiber. As always…Eat Well! Be Well! Enjoy!