My son did however help me juice today and we had a lot of fun and made a big mess. But what's fun without a mess.
For breakfast I wanted chocolate mylk, so here is what I made. I'm calling it
Carmen's Chocojuice
Carmen's ChocoJuice:
1 pint spicy carrot ginger juice
1 teaspoon raw carob powder
1 teaspoon raw cacao powder
We made the juice first and then blended in the powders. As JJ would say on Good Times, "It was Dynomiiite!" It sounds like a strange combination, but there is something about carrot juice that is reminiscent of mylk and so the combination works. It's kind of like making raw pies with avocado as a filling. Our minds tells us "No avocado does not go into pie!" But when you puree the avocado with some softened dates, vanilla and carob powder it taste just like chocolate pudding pie filling. I guess there are times in juicing when we have to entertain new creative ways of thinking. This makes a longterm juice fast do-able and puts a whole new spin on carrot juice.
Later Kona and I juiced this number. I made 2 quarts of juice. Again this was another winner.
Well since I named the first juice I guess I shall names this one too. Hmm what about...
Kona's Green Hawaiian
1 big pineapple
1 big pineapple
4 cucumbers
1 bunch parsley
1 bunch watercress
1/2 head of romaine lettuce
6 celery sticks1/2 head of romaine lettuce
I'm off to do some yoga and homework...
Later for dinner I had onion-potato broth strained with flaxseed oil, nutritional yeast and a dash of shoyu.
And even later 22 ounces of coconut water.
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