This is Maine in February, but to be more precise, this was Maine in February last year. Winter in Maine means frozen lakes, tons of snow, lots of fun snowshoeing, snowmobiling, cross-country skiing, skiing, ice-fishing, and so forth, but this year in February we have no snow left and it is bitter cold. I took the picture yesterday on February 5th, and at 2pm the temperature was 19F with lots of sun but as I said… no snow.
This crazy weather and the temperature roller coaster from the single digit temperatures (in Fahrenheit) to almost 50 degrees Fahrenheit we had last week are a major challenge to my fight against the cold and the flu. Me and my family are continuing to keep the flu virus away from us thanks to physical activity, outdoors and indoors, and juicing or making smoothies. Luckily I live in a very active neighborhood, my friends and neighbors love to walk, to run and snowshoe (if there was only some snow left!), and we are now becoming, one juice at a time, hooked on juicing.
So, here comes another one of my favorite juice recipes: I love it because of the solid orange color, the delicate flavor and the smooth texture. Have you ever tried sweet potato in your juice? Hope you will like it, as much as I do!
“Not an orange” juice
1 big sweet potato (peeled)
half cucumber (peeled)
3 Macintosh or Granny Smith apples
1 lemon (peeled)
1 or 2 inches of fresh ginger (depends on how much you like ginger)
Wash the fruit and the vegetables, and peel where needed. Cut them in chunks small enough to fit in the feeder. Juice and taste!
If using a slow juicer, you can keep leftover juice in a mason jar in the fridge and enjoy it later during the day, otherwise I recommend to drink it immediately to keep its nutrient contents fresh.
On a side note: I have used the left over pulp (from carrots and sweet potato) to make a delicious “Karrot Cake” from Kris Carr’s “Crazy Sexy Kitchen” plant-empowered Cookbook, co-authored with Chef Chad Sarno. Chef Chad Sarno, culinary educator and R&D chef for Whole Foods in Austin, TX will have a Cooking Demo at Whole Foods in Portland, ME in a few weeks and I am so much looking forward to it!
By then, I hope spring will be back with warmer temperatures (though as a Maine resident I will have to deal also with the fifth season, aka mud season)…so I have to KEEP CALM and JUICE!