Monday, 20 June 2011

Flashback to 2009, Juice Recipe & Food Definitions

Way back in 2009 (it seems like just yesterday) I posted this list called "The Vegan One Hundred".  It's a list of 100 food items and you mark the ones that you've tried.  I think I've been fairly adventurous in my eating sampling over the years.  There was a good number of items on that list that I've had.  But there was also several things that I hadn't tried ... or even heard of!

Today when I was looking over this list I realized I have everything to make #49: Apple-Lemon-Ginger-Cayenne fresh pressed juice ... with Extra Ginger.  It's so simple and easy!  Why didn't I make this way back in 2009??!!

Ah well, the past is done.  Now is the present and it's time for Apple-Lemon-Ginger juice!!  Here's what went into the juice extractor:


  • 1 granny smith apple
  • 1/2 lemon
  • 2 inch piece of fresh ginger, peeled
To get the maximum amount of juice I scoop out the pulp and run it through the juicer a second time.  Then pour 1/2 cup of water through the juicer.  Yes, this juice is that good.  I need to get every last drop ;)

Stir in a pinch of cayenne and consume!  Don't let your freshly extracted juice sit around too long.  It will start to oxidize fairly quickly and start to turn brown, not to mention that the vitamins and nutrients diminish the longer you wait to gulp it down.

After I had my juice I felt energized, so I decided to do a quick Blackle search and find out what some of those unfamiliar items are.  Here's what I discovered:
  • #2 Nopales - also known as prickly pear, this pink-ish fruit grows on the cactus plant.  Hey I have tried this, but I think my mom called it "ugly fruit".
  • #7 Arepas - mini corn cakes made with large kernel cornmeal. 
  • #12 Umeboshi - Japanese pickled plum.  Since it's pickled, it's not considered sattvic, but that doesn't mean I wouldn't try it at least once.  Often sold as a type of vinegar too.
  • #26 Scotch Bonnet - an extremely hot (but very cute looking) chile pepper.  I love that whoever made the list put the qualifier "raw" in front.  I've had lots of cooked hot peppers, but not raw.  I'll have to try to make a raw sauce with this one day.
  • #46 Fuyu - hey I've had this too!  I sure am learning a lot.  It's a type of persimmon that's hard when eaten.  The other type of persimmon, hacheeya is soft when ripe.
  • #54 Ramps - otherwise known as wild onion or wild leeks.  It's said to have a strong flavour of garlic and onion ... another one I think I'll stay away from.
  • #60 Poi - I crossed it out because for some reason I thought it was fish, but then I realized it's a vegan list.  A quick search revealed that poi is actually a Hawaiian pudding-like dish made from the stem of taro.  Poi is also a type of fire dance (I haven't tried that either)
  • #70 Mache - a dark lefty green!  Oooh I have to try this in a green smoothie!! 
  • #79 Lapsang Souchong - Chinese tea with a smoky flavour.  I'm not really a fan of the smoky taste. 
  • #93 Harissa - another hot & spicy one.  A hot sauce made from chiles, garlic, cumin and caraway seeds.
Wow, I really learned a lot.  Hopefully all my dear readers have found this research helpful too.  Have you done the Vegan 100?

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