Yesterday we made a new favorite fennel juice, you can’t imagine how great this tastes! Really. So elegant, so light, and yet so present:
1 fennel bulb (with its leaves)
2 lemons (small, organic and unpeeled)
2 pounds of carrots.
One of my favorite vlogs, jockestonia, is by a rawfoodie, yoga teacher in Estonia, who recently said of all the rawfood options, juicing is the best.
Centrifugal juicing may be the most likely to win over the most hearts. What do you think? It’s a brilliant way to enjoy fresh live vegetables exploding with flavor and life, especially when drank right after being juiced. It works in a hurry or when for whatever reason one doesn’t get the pleasure of enjoying the vegetables whole and uncovered. Enjoying a colorful salad is an exquisite luxury, however everyone loves drinks that can be sweet, colorful, sour, spicy, creamy, etc.
Try resting your cutting board in the sun when you use it, then you can enjoy even more of the vegetables’ beauty sparkling in the light. If you can prepare them mindfully and in no hurry, how nice that is! Let love move right into the dish and onto the table.
We’re all drinking some kinds of fluids. Although, many eat almost no vegetables – lets say you saved all those up that would have ideally been eaten through out the week and put them all into one juice once a week. Hey, that is better than nothing isn’t it? It may be a very important answer missing in the popular habits of healthy eating that people are working for. The motto could be: keep it simple toss it in a centrifugal.
Thanks to everyone enjoying this blog. It’s really fun to be with you on the journey.