Hello, purposeful people!
It's been ages since I shared a recipe. This whole "working full time by day", and "scrambling to be an entrepreneur by night" thing makes for a pretty inconsistent content-posting calendar, but I'm working on it, so thanks for bearing with me!
Now, I don't know about you, but I've basically been convinced that it's Fall since August.
"Doesn't it feel like fall?"
"The sun is shifting! The light looks so different in the morning."
"Is that a cool breeze I feel??!"
My husband: "It's still technically Summer for 4 more weeks, it's 80F degrees, and we live in San Diego."
Me: Purchases pumpkins (and every pumpkin-flavored thing available) on October 1st, and wears sweaters around the house when the thermostat goes anywhere below 75F.
Either way, I am SO ready for these flavors, and this juice recipe helped me dive face-first into a pool of sweet, spicy, and earthy fall-y goodness.
GOLDEN GLOW COLD-PRESSED JUICE
- 3 large orange carrots
- 3 small yams
- 4-5 pieces fresh turmeric root (each about 2-3 inches in length)
- 2-3 pieces fresh ginger root (each about 2-3 inches in length)
- 1/4 fresh pumpkin (not canned, actually cut a whole pumpkin into 4)
- Juice of 1/2 lemon
- optional: cinnamon and nutmeg for sprinkling
1. Peel ginger, turmeric, and pumpkin. Discard skin.
2. Wash and chop carrots and yams.
3. Slice pumpkin, carrots, and yams into strips, no larger than 4 inches long and 1 inch wide.
4. Run ginger, turmeric, pumpkin, carrots, and yams through your juicer.
5. Once all juice is collected, squeeze in lemon using a citrus press.
6. Transfer to drinking glasses, or a glass storage container with tightly fitting lid.
7. Sprinkle cinnamon and nutmeg on top when ready to serve!
8. Sip your way to cozy bliss. <<< preferably in fancy glassware >>>
I only used a 1/4 of a pumpkin here, because I used the rest to make pumpkin soup! If you like the idea of using the entire pumpkin for juice, I would advise adding more carrots to balance out the earthiness of the pumpkin.
This recipe was crafted using a Hurom Slow Juicer, so juicing output may vary! Adjust recipe as you see fit.
These veggies don't produce a ton of juice, they're pretty fibrous! So add a bit of water (1/4 cup) to get a little more bang for your buck.
If you feel as guilty as I do throwing away juice pulp, TRY THIS. I actually saved the sweet potato and carrot pulp, and mixed it with 2 eggs, 1 flax egg, a ton of spices like onion powder, garlic powder, sage, Italian seasonings, paprika, and 1 clove crushed fresh garlic, and created a gooey batter, which I then molded into little cakes and breaded with oat flour, nutritional yeast, S+P, and more spices, and pan-fried until crispy on the outsides and cooked-through on the insides. We ate these little croquets with the pumpkin soup and it was. so. good.
Why eat orange things, you ask? VITAMIN A, that's why. More accurately beta-carotene, which is the plant version of Vitamin A, most commonly found in orange foods like the ones in this juice.
Health Benefits include: strong reduction of cardiovascular disease risk, prevention of age-related eye degeneration like cataracts, and reduce inflammation in brain tissue and nerve tissue throughout the body. In addition, this recipe also promotes blood sugar regulation, delivers anti-microbial properties (goooodbye, fungi and yeast!), increases digestive health, and boosts brain function.
Plus, this juice is low in sugar, rich in warming spices cinnamon, ginger and turmeric (a good drink option for cold days!), antioxidant effects on the whole body, reducing inflammation and cell damage, and did I mention it TASTES LIKE FALL?
Ok you crazy kids, that's all I've got for now!
From my plate to yours,