beetroot and watermelon mustache

BEFORE:
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CUT:
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JUICED:17012015c
From the garden: kale, spinach and parsley
From Elsewhere: New Zealand oranges, beetroot, ginger, watermelon
Wasn’t thinking so clearly this morning and I put the kale straight into the juicing machine before it’s photo shoot. Then I juiced the spinach before the second photo shoot. Ah well. The juice today was A+. The watermelon cancelled out the bitterness of the kale.
A juicing mustache today.

Beet tops get juiced

I bought beetroot seedlings and I didn’t separate them well enough, hence, I had five, yes, five plants competing with each other. No wonder there was not much happening. I sacrificed the plants and used the whole plants in the juicer. A first time for me to use the beet tops. Nice. All the green vegetables are from the garden. Considering how tiny the beets were it is quite incredible how overpowering the purple pigment is in the juice.

Watermelon came to the rescue to fill out the liquid and to counter with the bitterness of the greens. Not included in the photos as it was a last minute rescue bid.
Kale, parsley, green and red shiso. carrots, lemon, ginger and beetroot.

READY:
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PEELED:
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JUICED:
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Ho hum ti dum

Green vegetables win the colour game this morning. Watermelon doesn’t have the ho hum of the beets. Refreshing. So nice to have the unknown factor each time a juice is made. I don’t measure and every day the ingredients are different. The flavour is always a surprise. A good one.

Watermelon, cucumber, carrots, ginger, lemon, green and red shiso, parsley, kale.

READY:
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PEELED:
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JUICED:
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Buongiorno Spinaci

So excited! I used spinach from my garden to make my juice this morning. All the greens are from my garden. It is such a nice feeling to be able to cut a leaf with scissors from the perpetual spinach and then go around to the herbs and do the same. Something so simple makes me happy. The joys of life.

READY:
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PEELED:
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JUICED:
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