This morning I wanted to have a nice, green juice, but I’ve been frustrated with how my Jack Lalane processes greens. Most of them end up in the pulp untouched…just tattered a bit.
I took matters into my own hand! I read up on the why and how of greens. Everyone agrees that the best way to juice is a slow mastication process. Well…I don’t have that. Second best is a centrifugal process…isn’t workin’ for me. Third is a blender. Now, THAT I’ve got! But the problem which degrades blended juices is oxidation, which happens fast for greens. I know that acid and temperature help assuage that process. So here is my fix.
I decided to blend up a bunch of parsley in my BlendTec with a whole (peeled) lemon and some ice with just enough water to make it happen. Then, I strained it out in a nut bag, poured it into ice trays, and voila! Frozen parsley shots.
Now, I just toss one or two in my juice and consider it good. Is it as “intact” as a Greenstar fresh? Nope. I it better than nothing? Yup.