A juice story

Summer is just perfect for making juices of all shapes, sizes and varieties.  True, you need a juicer (or a friend with a juicer who is willing to share their time and appliance), but the investment is worth it.

My trusty juicer is simply a Jack LaLaine juicer, circa 1995.  Lucky for us, a client gifted this apparatus because they didn’t use it and we got it just in the nick of time before it mades it’s way to the goodwill.  I bet that a little time on Ebay, Craigslist or even Freecycle (www.freecycle.com – look for your town) will give you some low cost options for juicers.

Once you have a juicer, there is no stopping you.  Juicing can add the vitamins and ‘phytonutritents (translatet = plant chemical that are so vital for our health and can’t be duplicated in a lab, despite tremendous efforts), and help build your taste buds for the bitter greens, like kale.

Also, like we demo in this video, juicing those excess veggies and fruits from the garden helps you minimize waste.   Juices in grocery stores are spendy, and you can easily pay $3-$4/12 oz juice whereas the yield in this video was OVER 32 OUNCES of juice!!  That’s like having $8-$12 right in your pocket!

Aside from the juice demoed, which is a great beginner juice or a way  to ween off of pure fruit juice, here is another option:

Rebecca’s off-white juice of the week:

Green based juices help curb sugar cravings, ehnance skin health, and contribute to optimal digestion.  I’m interested in thiem this week because of all the not-so-ideal eating I’ve done inthe past two weeks: tortilla chips 3 days last week, a sandwich on wheat yesterday (with cheese, gulp), and even a diet soda.  Not like these foods are criminal, but if you have a wheat and dairy sensitivity and are an O blood-type (shouldn’t eat toto much corn, if that is even possible in our modern food culture), then your body needs a break.

You can think of this juice recipe like the V-8 commercials in the 90’s: the guy walks into the office sideways because he’s off balance, and all he needs is his v-8 to get back to health.

Move over V-8, there’s a new recipe in town:

1/2 bunch parsley
5 carrots
1 bunch kale
2 green apples
2 large cucumbers

This juice yieled about 48 oz because the cucumbers were HUGE and naturally very watery.

I’ll drink 6 oz 2-3x/day until it is gone, keeping the juice for no more than 2 days.  If my stove worked (replaced on Friday, thank GOODNESS), I’d make pulp muffins but since it’s not that pulp is headed to my AM frittatas or to my AM smoothie, which ever i choose.

Recipe: Becky’s Backcountry Bars (gluten free)

So this past weekend my husband embarked on a little journey into the great outdoors to do some avalanche training (yep, we like the mountains!). Just to set the stage, here’s a little pic of us doin’ our thing matt and rebecca on the mountain

Okay, back to the recipe…

Anyway, the night before he left I got a wild hare to try and make some low-sugar, gluten-free “energy bars” so we could avoid buying some and I could feel good giving him a healthy treat. Turns out these bars are mighty tasty:

1/3 cup organic unsweetened coconut
1/2 cup sorghum flour
1/2 cup wheat-free baking mix from Bob’s Red Mill (not sure if it 100% gluten-free, but no gluten flours are in it)
1/3 cup buckwheat flour
1/2 gtsp baking soda
2 tsp pumpkin pie spice
1/4 tsp salt
1/2 cup REAL butter
1/3 cup blackstrap or Barbados Molasses
1/3 cup almond butter
1 lrg egg
1 1/4 cup mashed bananas
1 1/2 cup oats (gluten-free or regular if you can have regular oats)
2/3 cup raisins
2/3 cup chopped walnuts

Heat oven to 350. Lighlty grease a muffin tin (about 18-20)
Stir together: flour, spice, soda and salt in a med. bowl and set aside.
In a laarge bowl, beat: butter, molasses and egg. When mixed, add banana and almond butter. I mixed with a ghetto hand-held mixer and it works just fine
Add flour mixture, beat on low until well-blended. Stir in oats, raisins and nuts. Mix.
Fill muffin cups 2/3 full. Just like this:

matt making bars

Bake about 20-minutes. They do not rise a whole lot. If you want them to rise, use 1 1/3 cups of spelt flour instead (it has gluten).


Enjoy at elevation or sea level! You could also add things like carrots, dates, other nuts, figs, almond butter.

PS: please don’t call me Becky. My name is Rebecca, but Becky just made the alliteration part work. Only people who knew me in 6th grade get to call me Becky.