Juice Recipe: Cucumber and lemon with carrot and spinach
The hours are dragging on the more you count. So close to lunch, yet it seems time slows down the closer to noon it gets.
Your success eating healthy meals is showing results. It is a commitment and today is no different, but also not the same.
Salad would be the ordinary way to go. Not you. Instead, this juice and maybe some cheese.
Refreshing, nurturing and elegant. A full meal in a glass.
This is sophisticated healthy eating in action.
An elaborate full-meal juice with high nutrition ingredients, mostly green but overpowered by the color and flavor of the beet root, which even in its small amount, is noticeable.
Slightly tangy but sustaining the earthy deliquescent flavor. Fresh maroon color from the beet root and carrot with green hues.
Best served cold, at lunch, with your favorite cheese.
Your notes for: Cucumber and lemon with carrot and spinach
Reviews for: Cucumber and lemon with carrot and spinach
Salad in a glass
Cucumber
The most prolific ingredient in terms of juicing yield, this gherkin is a perfect base for most juices.
Carrot
While carrot-only juice exists, the best use for this root is mixed with fruits, vegetables and leafy greens.
Spinach
This leafy green juices into a fresh, mild dark green fluid that goes well with earthy recipes or tropical juices.
Celery
An staple for juicing, this ingredient provides excellent yield, neutral flavor and simple juicing without sacrificing nutrition.
Beetroot
The intensity of this root transforms any juice into a beet juice with the rest of ingredients behind. With its rich color, strong flavor and high sugar content, beet root juicing can be challenging.
Steps to optimize juice yield
Cucumber, carrots & Celery
Peel cucumber and cut into sticks. Wash carrots but do not peel. Cut celery in sticks.
Beet root
Remove ends and cut into cubes or wedges.
Lemon
Peel and cut into wedges. Also works if you squeeze into juice.
Juice
Start with half the cucumber, half the celery and half the carrots. Add lemon. Add spinach, mixing carrots to push the leaves. Add the beetroot, using celery to prevent clogging. Finish with the rest of the cucumber.