I started a 10-day raw ‘til dinner challenge this past Thursday in an attempt to fill up on the last of summer’s vibrant fruit and veggie harvests. I haven’t been craving much fruit these days and have been a little too heavy on the kale and mustard greens, so I wanted to challenge myself to go outside of my comfort zone and get a wider variety of veggies and fruits in. But I have to admit that I’ve been a bit lazy the first few days, choosing to eat out instead of making my own meals.
And I always pay for it in quality and taste, especially when it comes to juicing.
I stopped by this juice bar in Brooklyn that I’d never been to before on my way to a farmers market. They had a small menu to choose from (smart, because too many decisions leads to no decisions and the risk of running out of ingredients), and I settled on a kale, ginger, cucumber, and pineapple juice.
It was disappointing, to say the least.
When you’re drinking a green juice that isn’t sweet, the flavor should pop. Mind you, this recipe was supposed to have pineapple in it. I barely tasted it.
It was also flat. Flat as in, vegetables that had no life and the ginger was nonexistent.
Why are juice bars so stingy with the ginger?
If you’re not going to use a decent amount, why even bother?
There wasn’t even the faintest bit of a zing that ginger brings to beverages.
And that’s when I reminded myself that I have a Vitamix at home, and if I wasn’t being so lazy, I could have spent that $5.50 on veggies that would have given me over a gallon of juice.
This weekend, I’m all about the cucumber, basil, and lime and a lemon, apple, strawberry. Stay tuned.
I have to work on the ratios, but I’ll be back soon with the recipes.
Do you like ginger in your juice and smoothie blends?
Can you take a whole lot or prefer just a tiny bit?
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