Everything-But-The-Kitchen-Sink Empire State Juice :-)
Thanksgiving’s just around the corner, and this year I’m hosting the biggest gathering ever. Eighteen are confirmed, maybe a few more, and it would be but a dream to say that every one of them would be down for a non-traditional, raw vegan Thanksgiving.
Yet the guests are well aware they won’t expect to find a turkey on the table, and I’m thankful for that open-mindedness. I respect that they are still willing to compromise a carnivorous tradition to spend the holiday here in our home, in the spirit of togetherness. Thanksgiving will be as it always has been, as is our everyday kitchen, vegetarian.
The menu’s almost finalized, and the spread will be magnificent and plenty! So in anticipation of that, I’ve decided to “rev down” my appetite, rather than the other way around. While we can all use a daily tall green juice, I’m revving it UP to keep my eyes no bigger than my stomach next week. Indulgence is synonymous with the holidays, but I don’t think it has to be. I’ve made a conscious decision to preserve my energy to serve my guests, and the very busy schedule before me that will continue on through the New Year.
Typically I’m not big into juice cleanses or “feasts”. Just the mental anticipation alone of setting up for all-juice-or-nothing, for any period of time, doesn’t resonate with my comfort zone. This isn’t to be confused with me not being all for supplemental juicing, I am absolutely. If juicing is to go on for any length, I prefer the graduation method (such as 1 to 2 large servings of green juice per day making up 2/3 of the day’s food intake). It gives my body a chance to adjust with greater success of 100% juice thereafter (again, only for a short time for me!).
I started the week by filling these lovely Smeraldina glass water bottles I’ve recycled with some high-octane green juice. Each bottle holds a perfect 32 ounces. Yesterday I had one, today I’ve had two. If I’m feeling up to it, I might have three of them tomorrow. I think I’m just as excited about putting this case of water bottles to use.
I haven’t changed up the juice recipe much. This particular blend, which I’ve called “Everything-But-The-Kitchen-Sink (cause it’s pretty loaded) Empire State Juice” (cause it’s in this nice tall pretty bottle) is a great balance of lightly sweet, tart, and aromatic. As long as it’s yummy and doesn’t make me nauseous as green juice sometimes tends to do, I won’t change a thing.
3 Granny Smith Apples
1 big bunch green curly kale
1 English cucumber
1 fennel bulb
4 large celery stalks
1/2 head romaine lettuce
1 lemon
1 inch ginger knob
handful of mint
2 tbs primrose-flax oil (or oil of choice)
1 tsp ground cinnamon
1/2 tsp sea salt
<3, JMK
