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Chef Brittany Flint

A blog just because...

The purpose of this blog is to provide culinary inspiration by suggesting in season produce, gourmet ingredients, simple recipes and product recommendations. If you're not already submit your email to be added to my monthly campaign. I promise not to fill your inbox with junk - just updates, recipes, culinary tips, history and trends.

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Vitamin C Green Juice


 

Start or finish the day with my Pineapple Green Juice. I begin my day with a nice cup of caffeine but recently I've started taking a shot or two of fresh pressed juice as a midday pick me up. If you haven't attempted juicing I highly recommend it. There's nothing quite like it.





 


Why Juice?

I'm not a nutritionist so everything in this post is based on my personal experience. For me its a quick way to get some real nutrition. I feel replenished after a glass of this particular juice. It's packed with fruits [and some veggies] that contain Vitamin C and K. Plus the acidity assist with indigestion.





When Should I Drink It?

Anytime! Take a quick shot as a midday pick me up or right before dinner for that extra boost to get through a late night of work, the after school activities, homework and nighttime routine. I also like to put it on the rocks in a fancy glass [with or without a straw] as an alternative to cocktails or wine. When juicing I prefer to prep two or three days worth of several varieties. This recipe can be modified to suit your specific taste.



 




Can I Prep Ahead?

Yes. Until the Farmer's Markets are back, buying bulk whole produce is your best bet. It doesn't take much planning just 15-30 minutes to wash, peel, cut and store your items. I tend to only peel melons, pineapples, papayas and citrus [to avoid an overly bitter juice]. Hard pits should be removed before processing. Be sure to juice your prepped produce right away. Store it in a pitcher, mason jar or whatever you have on hand.



 




Is There Anything I Can't Juice?

If you can eat it raw you can juice it BUT stick to what you like. Explore different combinations by keeping each individual juice separate. This way you won't be stuck with a half gallon of something you don't enjoy. Also in the beginning, try not to go over five items per juice. When you figure out your favorites then you can dive even deeper by adding textures and subtle flavorings. Here are a few flavors I have come to enjoy over the years:

Grapes, Pomegranates and Beets

Carrot, Apple and Ginger

Orange, Grapefruit and Golden Kiwi

Cucumber, Celery, Parsley and Lemon



 




What Type Of Juicer Should I Use?

There are many juicers to choose from and choosing can be a bit challenging in today's market. I use and have always used a fast [or Centrifugal] juicer. This type isn't considered to be the healthiest option due to how fast the blades run, ripping more nutrients away from the produce. The alternatives are Cold Press [Masticating], Twin Gear [Triturating] and Manual Press. Each works best with a specific type of produce and all have their unique benefits. I myself am currently looking into the Masticating and Triturating types to help preserve the benefits of the raw foods I enjoy. Do your research but also find out what you want to gain from juicing. This will be your deciding factor.



 



Vitamin C Green Juice

Below you'll find the ingredients, quantities as well as my method. Feel free to adjust according to your taste and preference.



Ingredients

1 Pineapple - peeled [not cored]

3 Golden Delicious Apples

3 Golden Kiwis

1 Heart of Romane

1/2 an English Cucumber

1 Bunch of Parsley

1 Lemon - hand squeezed

Directions


 


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