Lately I have been trying to make an effort to eat more fresh fruits and veggies. I go food shopping with good intentions and pick up a variety of fresh produce. Problem is sometimes I get lazy and snack on stuff I slap nutella on, or I just plain forget exactly what, and how much, fresh produce I have in the fridge.
Well, the other day I needed to go food shopping and I knew it had been awhile since I cleaned out the anything of the mold persuasion. During this process I found a few pieces of fruit that were in that region of “too mushy to eat”, but “not rotten enough to toss”. In my mind, everything in my fridge is money and I wasn’t about to throw out money. So I pulled out my juicer.
My juicer. I have a love-hate relationship with that thing. I love juicing, hate cleaning the damn thing. I started to juice after I went out with a guy who was intensely into juice fasts. After doing some of my own research I figured I’d give it a go. However, when I did a rough calorie count on the fruits and veggies I made the juice with, it turned out that a 32-ounce juice was almost 500-calories, if not more. Juice fasting required you to drink about nearly 96-ounces of “juice” for the fast to be the most effective. The juices I made were yummy, but not filling. If I was going to drink 1,500-calories a day, I want to at least feel like something is in my stomach. Plus I can’t not chew something in order to fool my stomach that I am consuming food. So I juice now to drink non-sugary juices and to use up large quantities of fruits and veggies that are going bad before they go bad.
Before I jump into the recipe, I want to note that this recipe was inspired having too much fruit going bad in my fridge and not wanting to waste it. This recipe makes about 32-ounces of juice depending on the size of the fruit and how well your juicer extracts dry pulp. This recipe was written by me, on the fly, and measurements are not accurate. If you are a cook that needs explicit step-by-step directions, please proceed with caution. For those who are of the school of “toss it in the pot and YUM”, then enjoy and you’re welcome. If anyone posts this recipe on their own blogs, please give me full credit.
- 4 medium peaches
- About a cup of whole strawberries
- Handful of blueberries
- About 1 to 1.5 cups of red seedless grapes
- Always follow the instructions of your juicer, each one operates slightly differently. Never ever use your fingers/hands to push fruit into the chute and grinding portion of your juicer.
- Roughly chop up the peaches into chunks that will easily fit down the chute of your juicer. Remove all pits and stems.
- Add fruit into the juicer one at a time and slowly. It doesn’t matter what order you do it in.
- Pour juice into a small pitcher or bottle. Store in fridge for up to 4-5 days. Separation of small pulp and juice may occur and its ok, just shake well before serving.