Especially during summer heat waves, freshly squeezed juice is the best! Hawaii’s trade winds took a few weeks off (they’re otherwise pretty constant) so we’ve hit some record highs in the past few weeks. Cooking on the stove or baking is on the bottom of my list of things I like to do when it’s so hot, so if we can drink a meal, I’m on board. This first recipe is a meal unto itself:
Michael’s Blend aka Hawaiian Rainbow:
- one purple Okinawan sweet potato
- 6 oranges
- 1 pineapple
- 1″ fresh ginger root
Peel and slice up all pieces of fruit so they’ll fit in your juicer. Alternate between the juicier fruits and the sweet potato and ginger, to ensure these fibrous ingredients are flushed out of the juicer properly. End with pineapple or orange.
This juice is so beautiful when it settles! However, you’ll want to shake or stir it up before serving. The sweet potato gives this juice some real weight, so you don’t need much to feel full.
L’s Vitamin Bomb:
- 5 oranges
- 2 large carrots
- 1 1/2″ fresh ginger root
- 1 small beet or chunk of a bigger beet
- 2 apples
L notes that a little beet goes a long way; too much beet gives the juice a very ‘dirty’ earthy taste, so be sure to balance this out with lots of oranges. She makes this juice when she or her boyfriend feel like they’re coming down with a cold, as an immune system-booster.
Do you have any go-to juice recipes? Share them in a comment below! I’d love to try new ones!