Seeing as how it is 11:15PM, I thought I would just share a quick recipe with you all. But first, I need a roundabout way of getting there. You know, how I usually blog. And talk, for that matter. (“Hey Alice, can you give me directions to get ___?” “Oh sure, one time I was there and this happened to me and so on and so forth…wait…what was your question??”)
Around September, Kristin and I started sharing a CSA box every other week. “What does CSA stand for, Alice??” I’m glad you asked! CSA stands for Community Supported Agriculture. So a CSA box is like a fruits and veggies goody bag from your local farmer, with seasonal produce that farmers are currently harvesting. Who knows what you could get each week??
This is why CSA boxes are great:
- You get to support local farmers.
- You know that the fruits and veggies you receive are all organic.
- The fruits and veggies are SUPER fresh, since they didn’t have to drive down all the way from Central California or be shipped from Mexico.
- You are introduced to new fruits and veggies that you otherwise probably wouldn’t have ventured out to buy on your own.
- You get to play Chopped or Iron Chef in your own kitchen since the box items are a mystery. This may not be so fun for some people, but I absolutely love it! It forces me to find new recipes to try.
Anyways, we really hit the jackpot with last week’s CSA box…we got about four bunches of kale EACH, and different varieties too! We got red kale, the kale with the curly leaves that are perfect for making kale chips, flat and green kale, etc. Kale city!!!
Now if you are on Pinterest, you’ve probably seen tons of these “green juice” recipes floating around. I have, and I’ll admit, I have been quite intrigued. Drinking your vegetables but they don’t taste like vegetables?? And in one cup you have many different types of produce??? With amazing nutritional and antioxidental (?) benefits??? Sounds too good to be true!
Getting this last CSA box gave me the perfect opportunity to try out a green juice recipe, since many of them call for kale. And since I had a bunch of Meyer lemons from Kristin’s tree (with the sweetest and juiciest lemons you could ever find!), I decided to try a “green lemonade” recipe.
Here’s what you’ll need for 2-3 servings:
- 2-3 medium apples
- 3 stalks of celery
- 2 carrots, peeled
- 1 bunch kale
- 4 Meyer lemons
- 1.5 cups water or juice, depending on how sweet you want it to be
If you are using a blender (which I used), chop up the celery, carrots, and apple into chunks.
De-stem the kale and just use the leafy portion if you are blending. Throw it all in the blender. Squeeze the juice out of the lemons into the blender and add the water/juice/coconut water. You may need to do this in batches if it doesn’t all fit in the blender right away.
Blend that sucker up until you are happy with the consistency. I think I used the “Puree” function on my blender.
Pour and enjoy! :)
If you have leftovers, store it in an airtight container in the fridge. It should last a couple of days.
What did I think? Well..I think people who say it doesn’t taste like vegetables are liars. You can definitely taste the kale. It tasted like…sweet lemon-y kale! Which isn’t a bad thing, it just takes some getting used to. Maybe if I used an actual juicer, it would have been less chunky and more juice-y, but I am a fan of fiber and chunks so it worked out well for me.
Would I make it again? Probably. It was a good way to get a lot of nutrients in one glass. However, I think I may just prefer to make kale chips and eat apples and celery with peanut butter and carrots with ranch and down it all with lemonade. But I can safely say that my curiosity has been satiated.
Would I recommend it? Yes, you should try out this green juice thing at least once! Maybe it’s for you, maybe not. It is a bit labor intensive, and as for me, I prefer more salty foods, so the sweetness of this green juice was a little off-putting, even though there was no added sugar.
So, what do you say? Are you going to try it?? If you do, I included a printable recipe down below, just for you! :)
Bon appetit! :)
**Update** This is DEFINITELY better using a juicer, and a LOT easier to make! Far less chopping and de-stemming. You can bet that we will be juicing a LOT more of this green lemonade!
:: Green Lemonade ::
|Prep time||5 minutes|
|Cook time||5 minutes|
|Total time||10 minutes|
|Dietary||Gluten Free, Vegan, Vegetarian|
|Meal type||Beverage, Snack|
- Juicer or blender
- 2-3 medium apples
- 3 stalks celery
- 2 carrots (peeled)
- 1 bunch kale (de-stemmed if blending, whole if juicing)
- 4 Meyer lemons
- 1.5 Cups water, juice, or coconut water
|Chop freshly washed celery, carrots and apples in large chunks.|
|Throw celery, carrots, apples, and kale leaves in the blender. Squeeze the juice out of the Meyer lemons and add water/juice/coconut water. Blend.|
|Cut washed apples and Meyer lemons so that they fit in the juicer.|
|Juice celery stalks, carrots, kale, apples, and whole lemons. Add water/juice/coconut water to your preference.|
|Store leftovers in airtight container in the refrigerator for up to 2 days.|