Monday, April 16, 2012

Drinking Your Colors

Juice of Blood Orange, Red Carrot, Red Apple, Turmeric, & Parsley.

Even with the healthiest of diets, there will be times when the body feels out of balance or out of touch.  Especially when we stretch ourselves too thin or let rest and relaxation drop down the ranks of our priorities, that is a prime opportunity for sickness to set in.  And while many dread being sick, likening anything that slows them down to the "enemy," it's important to recognize and embrace the fact that the body usually only becomes ill when we don't give it sufficient space to be healthy and well.  In fact, it's a "friendly reminder" that we needs to put the brakes on and give our bodies some TLC.

While I used to routinely run myself into the ground between all my commitments and my need to stay abnormally busy, in the last couple years, while I haven't yet learned to slow down, I have become much more attuned to my body and at least now have a better sense of when it's starting to "teeter" so I can catch myself before I fall.  And one of the first steps of catching myself always involves rounding up the fruits and vegetables that I have on hand, bringing out the juicer, and going to town. 

There's just something about the way that raw, fresh juice jump starts the body, rejuvenating it physically, emotionally, and even spiritually.  The noticeable "lift" in your mood and pep returning to your step, even within the first few vitamin and antioxidant-brimming sips.  And beyond the way it makes you feel, there's the way that it tastes.  Pure, vital, clean, and true - no middleman, no extra processing, and no shelf time between the fruits and vegetables and your tastebuds.

So if you're feeling a little "off" lately, whether it's because of the changing of seasons, job stress, or still recovering from Spring Break, here's a great recipe for a raw juice cocktail featuring bold red and orange colors to give you a loving and delicious nudge towards wellness.

"Red Jumper"
Gluten-Free, Vegan, & Raw

Active Prep Time: 5-10 minutes
Inactive Prep Time: none
Juicing Time: less than 3 minutes
Yield: about 12 fluid ounces

3 Moro blood oranges
1 medium lime
1 large red apple
1 medium carrot
2 inch piece of fresh turmeric
1/4 c fresh parsley, finely minced

1.  Wash all your produce thoroughly.  I don't normally differentiate between conventional and organic in my recipes, but in the case of juicing, I will strongly recommend organic.
2.  Begin by cutting the blood oranges into quarters and gently peeling  or cutting the skin away.  I have found that blood oranges can be difficult to peel, so avoid wearing white during this step.  Repeat with the lime.
3.  Cut the apple into quarters and trim the ends of the carrot and slice lengthwise.  Peel the turmeric.
4.  Juice all the above ingredients, beginning with the citrus, then the turmeric, and finally the carrot and apple.  Finish by stirring in the minced parsley. 

What I was lucky enough to have on hand.  Yum!

Radioactive yellow-orange of juicing turmeric.

Sip, savor, and smile.

Unfortunately, we are at the tail end of the season for blood oranges, so apologies in advance for throwing many of you a curve ball.  But alas, this recipe will still be beautiful with other oranges in the meantime.  Just like any recipe, what I used are simply guidelines, so feel free to sub ginger root for turmeric, Cara Cara for the blood oranges, fresh mint for parsley, or a green or golden apple for red.

Love your body by first loving your ingredients.  That's always a trusty rule of thumb.  And from there, may you be guided not only towards beauty in taste, but may you also find strength, fortitude, and tranquility for both the body and mind.

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