Well that was a completely unplanned 3 month blogging break. You’re probably wondering where I’ve been and what I’ve been up to. The answer is nothing particularly exciting, I’ve just been working hard in the shop with my parents and hadn’t found the time or the energy to post on my blog. Turns out greengrocery in the winter is bloody hard work, but I’ve been enjoying it more than working at a computer all day. Keeping warm for 10 hours in an unheated shop (has to be that way to keep the stock fresh), is quite frankly knackering. Six layers of clothing, lots of hot drinks, not standing still for too long and on very cold frosty mornings standing in the walk in chiller (running at ~5°C) for a moment to ‘warm up’. When I get home in the evening to a warm cosy flat, I just want to snuggle up on the sofa and watch TV. The seven week wait for a broadband connection after we moved house also caused me to fall out of the habit of writing on a regular basis.
So this means that I’ve not kept up with writing down recipes and photographing them, instead I’ve just been cooking and eating my food like a normal person does, not like a food blogger. This is actually a bit annoying though because I’ve made some pretty good meals lately that I would like to post at some point and need to try and remember how I made them!
During my blogging break I managed to completely miss my blog’s 4th birthday last month. I think I was distracted by the fact that I was turning 30 the next day (seriously how am I 30 already?) and so let my blog’s birthday pass by without ceremony. I did spend a bit of time thinking about whether I wanted to continue with a food blog and eventually I decided that I do, for now at least.
To kick start my return to blogging (I promise I won’t make you wait 3 months for the next post) I want to share a recipe for my favourite juice blend. Now that it’s easier for me to buy whatever fruit and veg I want fresh everyday (with staff discount of course), I’ve been making more use of the juicer that I was sent from Sage to review last year not long before I moved house. I’ve been trying out various different combinations and this is the one that I keep coming back to. A blend of apple, carrot, beetroot, kohlrabi, celery and ginger.
I have Elizabeth from Elizabeth’s Kitchen Diary to thank for the kohlrabi inspiration, I’d seen her use it in a kohlrabi and cucumber juice recipe last summer which sounded fantastic. I’d previously only used kohlrabi grated in salads and was delighted to discover it’s very refreshing when juiced, when eaten raw it has a similar flavour to celery. If you’ve not come across kohlrabi before, it’s a slightly odd looking vegetable, a pale green round root (a member of the turnip family) sometimes with leaves attached. The size of the ones I sell at work vary from being about the same size as an apple to something a similar size to a large beetroot.
I’ve purposefully gone heavy on the veg in this juice because I don’t like my juices too sweet. The good thing about making a juice like this is that you can alter the ratio of fruit to veg to suit your tastes and even what’s in the fridge. During December I was adding a few fresh cranberries to this juice for a seasonal twist.
Another great thing about this juice is that you can change the colour if you can get hold of golden beetroot. These taste very similar to the more common purple beetroot though slightly less earthy and a bit sweeter, and give the juice a sunny orange colour. They also don’t turn your fingers pink when cutting them.
The Nutri Juicer from Sage Appliances has been designed to extract the maximum nutrients possible without heating up the juice. I’m happy to report that if you add fridge cold ingredients to the juicer, you get a refreshingly cold juice that hasn’t been warmed up too much by the action of the juicer. The machine claims to extract on average 70% of the nutrients in the fruit and veg by juicing quickly to minimise heat transfer. Eating fruit and veg is always going to provide more nutrition than juicing them, simply because you miss out on the fibre content when juicing. However drinking fresh juice can sometimes be the easier option.
The juicer has a large feed chute which can take whole apples and even beetroot, unless your apples and beetroot are particularly large, and it has 2 speed settings. High speed is recommended for hard fruits and vegetables such as those used in this recipe and the slow speed is recommended for softer fruits and vegetables such as berries and peeled cucumber. One annoying thing about an old juicer I used to have many years ago was that it was a real pain to clean afterwards and so rarely got used. The Nutri Juicer is easy to wash up as nearly all of the pulp ends up in the pulp container so you don’t have to scrape it out of fiddly little crevices, the bits that don’t quite make it to the pulp container are easy to wipe out. The large pulp container can even be lined with a plastic bag to make cleaning up easier so there’s one less thing to wash.
- 1 eating apple e.g. Cox or Braeburn
- 1 small carrot or ½ large carrot, scrubbed and unpeeled
- 1 small uncooked beetroot or ½ large beetroot, scrubbed and unpeeled
- 1 stick of celery
- ½ kohlrabi peeled, or ¼ if very large
- 1 inch piece of root ginger
- Cut the ingredients into smaller pieces first to fit your juicer if required.
- Add all ingredients to juicer running at high speed, pour into glasses and enjoy.
For more veg heavy juice and smoothie ideas check out this drink your greens smoothie from Rough Measures, a savoury cucumber and celery smoothie from Tin and Thyme, or Food To Glow’s happy tummy tonic which is packed with green veg.
I was sent a Nutri Juicer from Sage Appliances to review, all opinions are my own and I was not paid for this post.