Despite the vitamins S has been insistent that we take, I still ended up sick. Just a cold or a sinus infection, I’m sure, but one that settled in my chest. The usual runny nose, headache, sore throat, no voice, coughing, tired yuckiness.

Since it lasted longer than 48 hours, S moved into ‘fight sickness’ mode. This means lots of juicing and hot green tea with honey in it.

With S taking a full load of classes, working part time, and gardening, and with my work and writing and gardening, we don’t have a lot of time for juicing. We try to fit it in when we can, but many times it just doesn’t happen. Our schedules don’t line up often enough.
But when sickness arrives, it’s S’s choice solution.

For those of you who don’t know, juicing is the process of extracting juice from fruits and vegetables. We have a machine (called a juicer) that we put fresh veggies and fruits into. The machine separates the juice from the more solid, ‘pulpy’ parts of the fruit/vegetable. It’s a great way to get in some extra vitamins and nutrients. Drinking the juice is a lot easier than trying to fit everything into our diet.

Unfortunately, it’s not super pretty:






(with this one, you can see it separating. The key with juicing: stir it well and drink it immediately)



Our juicing efforts tend to look predominately orange, since S likes to juice carrots.

We juice a wide variety of ingredients. Over the weekend, the juice we drank included: kale, pears, apples, water cress, ginger, celery, red cabbage, oranges, carrots, parsley, and tomatoes.
Yes, all at once.

As you can imagine, it’s not something you drink for its deliciousness. In fact, I always drain the entire glass at once. Don’t even think about it.
More fruit makes it sweeter, but it’s still not usually a flavor I wish to linger in….

Here’s some of what our juicing preparations look like:



When the juicer has done its work, we end up with a pile of pulp:


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