Three Juices in one day! What!

Started of the morning with an easy pleaser:

Juice:
4 Apples (I did two red delicious and two pink ladies; very nice)
2 cups of grapes
Yielded a little more than one quart

For lunch we enjoyed left over curry from yesterday:

Juice:
4 heads of broccoli
2 heads of cauliflower (these are surprisingly wet)Including greens
4 sweet potatoes, scrubbed with peels on
1 beet
Yields about two quarts

Prepare two chicken breasts using my squishing-between-two-cutting-boards method of tenderizing first. I salted the meat and coated generously in cinnamon before frying a large frying pan--I use a ten inch cast iron skillet. Remove the meat, and add the juice to the skilletover medium heat. I used about one tablespoon of curry powder, half a tablespoon of cumin, two tablespoons of cinnamon, two teaspoons of garlic powder (would have been better to have juiced a fresh clove), quarter cup of corn starch mixed into a little water for thickening, two teaspoons of ound ginger (again, fresh juiced ginger would have been better), quarter to a half cup of apple cider vinegar, honey to taste. Vinegar brings some bite and combined with honey lends a sweet and sour quality that I really like. Add the chicken back in, add a bunch of white raisins (I used about three quarters of a cup), make sure everything is hot, and serve over fresh hot jasmine rice. This was the very mild version: more curry powder and even a little cayenne pepper would be in order. Coconut milk would also make a tasy addition.

So, after that lunch, which was actually prepared yesterday, I was thinking that some sorbet would be nice in the evening:

Juice:
2 cups of grapes
1 box of figs (8-9 figs--they come in little rasperry box sized boxes...)
2 bananas

This is very creamy and super rich. I poured it into Pyrex bowls with lids and put them into the freezer; be sure not to fill them too full or they will erupt as they freeze and expand. This should be a good sorbet. I'll let you know tomorrow because this next recipe nudged the sorbet out of position.

We took a long ride on the scooter--Weston Canyon is very beautiful!-- and came back a little chilled: autumn is here, I think. So, I wanted something warm--something to keep my wife from turning on the heat. Hot fruit drink? Cider, of course.

Juice:
4 apples
6 Bartlett pears (when they're ripe, you've got to use them fast)
2 cups of grapes

I just put the sauce pan right under the juice spout. This yielded about a quart and a half, though, so I left enough in the pan for us to drink tonight and put the restin an airtight container in the fridge for breakfast tomorrow. Turn the stove to medium heat. Stir in about a half teaspoon of ground cloves, one teaspoon of nutmeg, and two teaspoons of cinnamon. I have about three cups of juice in the pot. Heat it up, stirring occasionally, and enjoy. It's a thick, delicious hot drink that will make you want more!

Whew! It's been a juiceful day.

Happy juicing!

Breakfast

The last of the figs. This juice was very creamy--bananas do that--and had a particular flavor that was very delicious; a little like the feeling a blueberry has in your mouth, but not the taste. Must be the higher concentration of figs, since we couldn't taste it yesterday. Also a note on grape juice: we kept some in a pitcher in the fridge and some in a jar in the fridge. The pitcher oxidized and turned brown, like a cut apple, but I think the flavor is still okay. The airtight jar is the way to go for storage over a few days.

Juice:
7 figs
2 bananas
3-4cups of grapes

Beakfast with Figs

I've only had fresh figs a couple of times in my life. I had them this morning because we got them in our bountiful basket on Saturday. They have a texture inside that is a bit like a plum. So, I juiced them with a ton of plums that also came in the basket! Plums are tasty and have a smoothie like quality when juiced. I think this juice would make a creamy sorbet.

Juice:
Figs--I used seven figs
Plums--I used those little purple ones, twelve of them
Yielded 30oz.