2 juice recipes below. Wanna see the juicer first? Here's a link to the product page on the Brivelle site with specs or see the pic below. We don't own kitchen appliances to speak of- just the toaster, microwave, and coffee maker. Oh- we have a thrift store toaster oven. But we spent $150 or so on a juicer. This is why- I imagined a good juicing experience. Then I imagined a bad juicing experience. Some things you're paying to avoid a hell. And we love it! It really does juice an entire apple at once like they say. The food prep is negligible and we have the cleaning down pat so its not a big chore. Its fun. Anyone that wants to talk about juicing, cleaning, sale produce shopping, recipes... write a note on our Facebook page or email us please! But if you read below, you don't have to necessarily own a juicer ...
2 juice recipes
1. Equal parts Carrots, Apples, Bok Choy, and Red Cabbage. That's it. Just remember,  Cab cab.
2. Equal parts Carrots and Apples - (8 small apples and 10 good sized carrots split between 2 quick batches will fill up that 16 oz repurposed Santa Cruz juice jar)
A chunk of ginger root the size of a deck of cards or less.
Also, 4 tbsp or so pure lemon juice added after to the batch (found next to the organic juices in small jars, not a concentrate). I guess instead of cab cab, this would be "Glac." No job in juice marketing for me.

Do watch the amount of ginger and lemon juice. 4 oz. is very strong ginger flavor which we love. Also, there is a big difference in lemon juice concentrate in a plastic lemon and Santa Cruz or Lakewood Organic pure lemon juice. The latter is sweet and tart, cloudy and a lovely citrus. The former is strong and sour and clear and if you add the same amount of it, you will probably just taste lemon. Pucker up. The Lakewood made the other flavors come out and I thought it even sweetened it somehow.

Produce prices
How much is this stuff? Everything is $3 each. A large bag of carrots, a bag of small gala or other apples, a red cabbage, a jar of lemon juice, each are $3. The ginger was less, plus you can often get just half a red cabbage.  You could make both juices (2x14 oz) for $14.
That's right- a 6 oz. serving is $3. But you seriously just ate 3 apples, 3 carrots and some ginger or cabbage- nothing digestible was lost and it was put in a form that your body will absorb the most. If you're really into it you can ask the grocer about buying boxes for juicing instead of the regular sizes of produce- or find a good CSA. That works well if you have other juicing friends to split a CSA share with. In fact...

No juicer?
I didn't start out owning a juicer. I went over to a friend's house who invited others over to juice with him. I lost track of Juice Dave. :( Anyway, Juice Dave got into it when his roommate taught him and he was always in upscale food service/bartending to begin with. I would be invited over (this was years ago!) to juice with him and maybe others. We shared in cutting and cleaning the veges and washing up the juicer. He treated me to the actual produce but a person could go in halvsies easily. It was an event- something enriching to do. There was always something funny as we did this. Chances are, you have a friend with a juicer. In storage! If you ask them they'll say, yeah they really should- they used to then stopped. If you have special relationships with friends because you walk with them, or play cribbage with them, this is that kind of thing. Its really social and you're accomplishing something that feels absolutely purely positive and full of self-love as you give yourself good food, and its always with that friend that has the juicer who appreciates you for getting them back into it. Try our recipes, try your own, go easy on the celery and have an excuse to spend some quality time with those friends. Do it early so you can get revved up to do more fun things together. Nothing makes you say Carpe diem like a morning juicing party with friends.

Please help this site- if you pass on the recipe, mention GMOFreePortland.com.


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    Why recipes & tips?

    Disorientation is what we felt when we suddenly felt compelled to shop, cook and dine differently. It happens at that point you know too much to eat GMO’s. It’s probably like being an exchange student. You know a lot of the language perhaps, but there’s layers of knowledge to gain by speaking it all the time.

    Since you’re not a native speaker, you may find out after several years that a word you’ve always used isn’t quite the right one. Plus, sometimes you really need a word and you don’t know what it is- you can’t wait so you put together some phrase that pretty much means the same thing. Every day it gets easier, and by necessity you learn quickly.

    What makes it harder is our assumptions and preconceptions- even half-truths (at best) we’ve been sold. I assumed citric acid came from citrus. I assumed natural flavors would not contain GMO’s. I assumed cage-free meant chickens lived outside of cages. I assumed things like GMO fish and meat and dairy from cloned cows would be labeled and I’d know when they were on the shelves. I thought genes worked the way I learned more than a decade ago and safety tests conducted by scientists proved GMO’s were safe. The reason we have to discuss and link to all the stuff coming from regulatory agencies and scientists is that by not knowing we accidentally ate GMO’s.

    We have only our perspective to write from, and challenges we hear about others facing. By going non-GMO, you are eliminating many prepared foods or switching brands to be non-GMO or organic. When we knew too much to eat any ever again once we spotted them, we suddenly had problems eating because we had some knowledge gaps, it cost too much, we couldn’t find food, and it was taking a lot more time. For some of you, time or money added will keep you from doing it- and you might shut the door on the truth because you think you are helpless until you have more time or money. That isn’t true. It may not all be on the website yet but since we do it, we will write about it and you could always call us (email us so we know what number is yours first and pick up) and we’ll bend over backwards to give you whatever you need to make it work. We’ll go shopping with you or answer your call, text message or email in real time if you have a question at a store or restaurant or whatever you need. Until we have a lot of this up as we think of it, we’ll use a blog so the newest is easily found and you can use key words (“categories”) below. Later we’ll change this page from a random tips and recipes blog to an organized guide page.

    You will see that we didn’t know the basics, so basics are often going to be here- like our fastest best way to cook rice. Anything we know how to do or that folks suggest we pass on will be here and some will be new because they are recipes we made up. Some things only apply to going no-GMO so they might be new too. And some people live on fast food and prepared dishes and will be lost in a kitchen (we know people like that) or think they have to buy Organics because it would be awful to make non-GMO food themselves. Its not- its delightful, easy and cheap. You feel better and eat better food and food becomes an experience that brings very good feelings. I’m not a cook. I throw things together and I’m becoming good at that- so much that some of what I do might now be called cooking. Anything that is really cooking will have come from you all and we’ll post it here too so we help other cooks too. Thank you for reading.


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