Juicing From the Root Cellar

This January we have been experimenting with some new juices in the PRINT. kitchen. Juicing is a great way to add more servings and a greater variety of fruits and vegetables into your daily diet. Plus many of the combinations that we are coming up with are just plain delicious!  Keeping with our commitment to seasonal eating, we have been working with lots of root vegetables, which we get from local purveyors and farmers, and beautiful citrus fruits. You may be more familiar with green vegetable juices, but root vegetables also make vibrant, nutritious juices. Beet juice is sweet with earthy undertones. Carrots have some herbal notes. Sweet potato juice has a mild flavor and surprising creaminess that allows it to blend well with a wide range of flavors. Many root cellar vegetables and the citrus fruits that complement them are high in Vitamin C, which is always welcome during winter cold season. We also use Bee Pollen in some of our juices, which adds subtle honeyed notes and amps up immunity for the Spring allergy season.  

We’ll have more news about our juices soon, but if you have a juicer at home, here is a recipe for one of our favorites so far.

Yields enough for 2 large juices, approximately 24-32 oz.

1 large sweet potato

2 cups diced butternut squash

1 inch piece ginger

1 large golden beet

1 medium carrot

Juice of 1 orange or mandarin

Juice of 1/2 lemon

Juice of 1/2 lime

1/2 tablespoon of bee pollen dissolved in 1/4 cup hot water (then allow to cool)