My juicer is my frenemy.

The ideal me juices daily and has her own wheatgrass machine.  The real me has a small counter top Braun juicer from the late nineties (no wheatgrass machine) and while I appreciate its diminutive size and the juice it produces, I hate cleaning it, which means I hardly ever juice.  Until I came across a blog the other day that spoke of juicing with such enthusiasm I decided to revisit this yummy habit.  Apparently, the key to a happy juicing experience is to juice en masse every few days and store the juices in glass in the fridge so one has access to yumminess without the soul-crushing clean up.  Here is my prep shot:

Beautiful rainbow kale getting ready to be juiced.

Rainbow chard has got to be the most gorgeous vegetable out there. How is it yellow AND red?

What I used (organic when possible):

-one bunch rainbow chard

-ten ribs celery

-three Braeburn apples

-one bag carrots (don't peel them if they're organic)

-two meyer lemons (pre-juiced.  I haven't put lemon peel in my juicer before and I don't know what would happen if I did...)

-one orange (peeled, segmented)

-five or six thick slices of fresh ginger

Keep your juice in glass jars for up to three days in the fridge.

Juices I made: 

Orange, carrot, ginger (My favorite, sweet with a kick) 

Chard, celery, apple, ginger, lemon (A nice second place green juice, creating smug nutritious feeling in drinker.)

Apple, carrot, ginger (A standard, basic, all round excellent beverage.)

Chard, celery, carrot, ginger, lemon (This was a bad juice.  A very bad juice.  It's the brown, sad one in the picture.  I couldn't bring myself to throw it out so I loaded it up with lemon juice and it's still gross but drinkable.  Lesson learned: Carrots and greens are hard to balance. Go easy on the carrots.)

I had the orange, carrot, ginger juice this morning with breaky. Delightful. Feelings of smugness abound.

xo