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Under the Weather

23 Aug

This past week has been utter grossness. B’s battling this summer cold that has been going around our social circle and I’m trying hard to nip it in the bud. So I bought twenty bucks worth of Alka-Seltzer cold meds, twenty bucks worth of Emergen-C and Airborne, and another twenty bucks worth of produce to juice. B’s family is a huge proponent of juicing. His mom bought all the kids their own Jack LaLanne juicers and his sis is on her third. I’m a total convert so a lot of the cocktail ingredients (ginger, watermelon, musk melon) at the restaurant (Nida’s Thai on High) go through a Jack LaLanne too.

We juice for hangovers, for cocktails, for colds, and just because. Our base is almost always watermelon and we add whatever fruits and veggies we have on hand. Since both of us were feeling under the weather, I added way more ingredients than usual: ginger, oranges, carrots, beets (and beet greens!), and parsley. The beets add a gorgeous magenta color to the pink watermelon juice. We heard that greens are good for vitamin C and antioxidants so in went the parsley and beet tops. Oranges and carrots added another vitamin C punch, and ginger is well, ginger, and awesome, so in went that as well.  It was so delicious, I forgot to take a picture.  Oops!

While B craves pizza and other such related stuff during his colds, my sore throat was calling for brothy noodles. This is a turkey stock leftover from last Thanksgiving, mixed with a tablespoon of tom yum paste. The noodles are locally made Chinese/Cantonese noodles and a couple stalks of Chinese broccoli to round out the meal. GUH. Total comfort food.