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Unfortunately this blog will be on indefinite hiatus. I hope you find the recipes and pictures of value, and I continue to enjoy your comments. Thank you!
You may have seen some videos on YouTube with stupid blender tricks. Some are good, like making powdered sugar or a chicken soup protein shake. And some are bad, like blending a fully functional iPhone or Bic lighters just because you can…
Interesting site – give it a look, especially if you have broadband. 
Will It Blend – promoting Blendtec blenders
At his blog, Dr Mercola posted an interesting question – what is the healthiest part of an apple? Turns out, it may be the peel.
It may be well known the peel contains 75% of the fiber in an apple, but less well-known is that the peel contains most of the phytochemicals that provide the apple’s anti-carcinogenic properties. (Links to the studies on the blog.)
Note: Don’t forget to thoroughly wash an apple before eating it! Apples can contain plenty of pesticides, but also can/do contain processing waxes/shellacs/glosses (that are used to make the apples look cosmetically better in the supermarkets). Wash thoroughly!
This could be another point in the ’smoothies versus juices’ debate…
Since the roasted veggie dip was posted on Frugal Cuisine (and I am a nerd), I thought it would be interesting to break down the costs associated with this dip.
1 lemon – $0.66 each
2 bell peppers (0.69lbs @ $1.99/lb) – $0.69
1 Italian eggplant (1.10lbs @ $1.99/lb) – $2.19
2 on-the-vine tomatoes (0.73lbs @ $1.99/lb) – $1.45
3 small cloves garlic – negligible
1/3 c olive oil – had this on hand, will research
subtotal – $4.99
The recipe yielded 3.5 cups of dip, so $1.42/cup – that’s pretty good in my book. Doesn’t include electricity costs for oven, etc.
Tonight I added a “tag cloud” to the sidebar, and spent some time updating categories. You will now be able to click on any topic or ingredient in the cloud and see all the relevant posts.
Juicing Basics blog has a nice post on the “different levels” of juicing and/or juices – ranging from juicing with only organic produce from a garden or farmer’s market, to juicing using standard grocery produce, to purchasing pre-made juices off the store shelf.
My favorite line:
In any case, even if you just use standard produce in making your juice, it’s still a world away from buying pre-made juice. If organic produce wins out over supermarket produce by a yard, making your own juice wins over store-bought juice by a mile.
Couldn’t agree more.
Organic vs. Supermarket Juicing [Juicing Basics]
Fennel Fusion – Part Two
Today I’m having the second portion of the yesterday’s juice – Fennel Fusion (see 5-6-07).
I’m not sure about the “oxidation” or deterioration of nutrients and enzymes, etc. The juice smells and tastes fine, however. The jar was filled nearly full and the lid sealed tightly.
Probably, this is not ideal – the juice should be consumed within minutes of being freshly made. At the same time, it’s STILL not pasteurized, still has no artificial preservatives, and still less than 24 hours old.
I’m not going to feel too bad.
Have a great day!
The Fox
When you get a chance, check out CarrotJuice. Run by a family in Dallas, Texas, they also run a small juice bar. This website is crazy about carrots! Their recipes section is LOADED with recipes – enough to make you consider getting another bag of carrots next time you shop.
Next week I’ll be reviewing a couple of their recipes. Of course, my ulterior motive is to get enough pulp for my carrot cake…
Wonderful website, easy to navigate – strongly recommended. Added to blogroll.
In the next couple of days, I will write a series of reviews on juicing books I’ve been reading.
What categories or criteria should be evaluated?
First and foremost, the main element should be recipes. I look at a juice and/or smoothie book for recipe ideas – this is a huge element in evaluating a juice book. Recipes must be easy to find, easy to read, and for the most part easy to make. In my opinion, 98% of the time, an obscure and intricate juice recipe is just wasted space.
A second element will be information. This is a tough element for a juicing book. Let’s be honest – there’s only so much that can be written about juicing. (And here I am, writing a blog about it…) The information provided needs to be relevant, concise, and applicable.
Finally, a book will be reviewed on layout, appearance, and ease-of-use. Admittedly, this a wide range of possibilities, as we will see – you have what is essentially a coffee table picture book, a plain vanilla cookbook, and anything in between. For the purpose of these reviews, I will assume you actually intend to use your juicing book in the kitchen. As such, books that fail to be useful in that context will be penalized. (That said, I will make special note of exceptionally beautiful books that would be better suited outside the kitchen.)
The upcoming reviews will be on:
The Big Book of Juices and Smoothies: 365 Natural Blends for Health and Vitality Every Day by Natalie Savona
Miracle Juices: 60 super-nutritious juices for a healthy lifestyle by Charmaine Yabsley and Amanda Cross
The Complete Juice Book: How to make 65 fresh and natural juices for health, vitality and delicious drinking by Suzannah Olivier and Joanna Farrow
I sincerely hope you enjoy the reviews and find something useful. Let me know what you like, what you dislike, or simply say hello!
The Fox
My objective for this blog is simple – to provide the reader with information about juicing, blending, and anything related. The posts will initially revolve around recipes, product reviews, links, and some longer articles.
The interesting topic I’d like to locate, create, and consolidate is info on pulping – uses for ALL of the pulp you are left with when you make juices.
If you have any comments, questions, or info you’d like to share, please email me. I’d love to hear from you.
Thanks, and enjoy the blog.
The Fox
