In the Reboot Kitchen: Call for Fall Juice
By Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist
As summer comes to a close and fall starts to make its annual appearance, it’s the perfect time to juice up some late summer and early fall produce gems.
I found a basket of local strawberries this week and packed them in my sons’ lunches. Since lunchtime at school is quick and my 3rd grader doesn’t typically have time to eat everything I pack, he came home with the beautiful berries still in his lunchbox. They were the perfect addition to our morning juice. Juicing is a great way to use produce that’s about to go bad or that’s too soft to chew but still bright, vibrant and nutrient dense.
Carrots and apples are some of fall’s favorites and mine too! I love carrot apple combos like carrot apple ginger and carrot apple lemon. This time I added some lettuce for more veggies.
Ingredients
- 2 carrots
- 1 1/2 apples
- 1/2 lemon, peeled
- 4 leaves romaine lettuce (cos)
- 5 strawberries
Directions
- Wash produce well.
- Remove core from apple (optional) and cut rind from lemon (or leave peel on for more zest) OR squeeze lemon juice directly into your glass.
- Juice all produce.
- Pour over ice and enjoy!
Servings: 1
Serving Size: 16 - 18 oz (500 ml)
Substitutions
- Romaine lettuce – spinach, kale (Tuscan cabbage)
- Carrots – sweet potato
- Lemon – lime, ginger
- Strawberries – raspberries, cherries