Quote:
Originally Posted by ProfCrash
Orange Juice.
OK ace and beppe, what recipe are you using for your green shakes?
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I keep a diary for the one I make as I am experimenting.
I use mine for lunch and supper instead of cooking the veggies. I add as little fruit as possible, just to correct the bitterness and rashness that the veggies develop when blended. I keep pieces of fruit frozen. Both because it simplify my job, and not to waste. Actually I have containers with bananas strawberries, blueberries, raspberries, pears, peaches, oranges and pineapples. I will shortly add pineapples and forest berries. Bags of pitted prunes from my tree. Bags of cherry tomatoes. Bags of pieces of zucchine. Apples I keep them whole unfrozen.
Greens I have used up to now:
White cabbage (with strawberries) excellent
Fennel with pear and fresh mint excellent
Chicory salads, onion, tomato, fennel, celery and hindeberry vinegar ( the sugar in it is enough to smooth everything)
Carrots with orange and pear. Good for breakfast.
Tomato, cucumber, onion and garlic (gazpacho) excellent, but tomato and cucumber are very easy.
I know that spinach is very mild and easy, so I keep it for last to learn about it. Now I want to understand cabbages, broccolis, and the like. Also roots, beet roots. Also string beans, sweet peas and artichokes. Stuff that I usually eat cooked in large quantities, and that I can get and keep frozen.
I always start with 100 ml of water, then the soft stuff, then the hard, then the ice. Add water if does not blend well. Adjust seasoning at the end. Today i bought 2 pieces of raw ginger that is apparently very useful.
Tonight with the raw romanesco and the avocado dip, I will try a smoothie of
sweet peppers. It is the season now and I found the organic one.
Next one are Bruxelles sprouts, fresh. All the things that keep I prefer to use them fresh of course.