Cold
Press Juice Bible: 300 Delicious, Nutritious, All-Natural Recipes for
Your Masticating Juicer
by Lisa
Sussman, 2014, Ulysses Press, $14.95, softbound, 192 pages. Cover:
colourful. Genre: cookbook. Where we got it: publisher. Where you can
get it: Amazon, Barnes and Noble, Books-A-Million.
This
is a cookery book, but it also has loads of information on why and
how one should juice. There are lots of useful tips on buying a
juicer, as well.
The
ideal four parts vegetable, one part fruit ratio of your juices may
be unpalatable at first, so Sussman suggests counteracting the strong
flavour with lemon, salt, carrots, ginger, apples, or cucumbers
(among other things). She has a section on how to mesh flavours, too.
And you might want to add watery fruits and veg or a splash of liquid
to prevent your juice looking and tasting like so much green sludge.
Sussman
also has a section dedicated to keeping your juice safe (some veg can
be eaten raw, but some need to be cooked first).
The
recipes are divided into seven 'mealtimes,' and there are four
categories of juices (green, root vegetable, fruit, and milky
juices). Each recipe lists the ingredients and three other ways to
try it. For example, 'Peanut Butter Cup' is made with spinach, chia
seeds, chocolate protein powder, peanut butter, and honey – but you
can make it rooty by adding a sweet potato; or milky by adding
banilla-infused almond milk; or fruity by adding fresh cherries.
If
you like this one, try: The
Green Teen Cookbook, edited
by Laurane Marchive and Pam McElroy.