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August 2005 Issue
Juice!
by J. Sinclair
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Avocado Ice

Creamy

A liquid, Japanese-inspired guacamole on ice -- nutritiously delicious and refreshing. We love it.

  • 1/4 head iceberg lettuce, outer leaves removed
  • 1 lime, peeled
  • 1/4 cucumber
  • 1/2 avocado, peeled and stoned
  • 1 tsp wasabi (optional)
  • 3 ice cubes
Juice the lettuce, lime and cucumber. Transfer to a blender and blend with the avocado and wasabi. Serve over ice.
  • Avocados are the most energy dense and nutrient-rich fruit per calorie.
  • Wasabi, which is also called Japanese horseradish, is available in specialty stores and Asian markets in both paste and powder form. It has a hot, fiery, pungent flavor. Take care.
 

 

Liquid Thai

Creamy

Unfortunately we can't serve this juice in true Thai style (plastic bags, roadside), but if you close your eyes and sip, you're practically there.

  • 2 carrots, tops and bottoms removed
  • 1 handful of coriander
  • 4 fl oz (125 ml) coconut milk
Juice the carrots. Blend with coriander and coconut milk.
  • Coconut milk is not the liquid floating around in the center of the nut, but a mix of grated, unsweetened coconut flesh heated with water or scalded milk, then strained. This can be made at home or bought canned.
 

 

Coconut dream

Lush

A strawberry and coconut lover's dream. Imagine you're on a beach on a balmy summer's afternoon.

  • 2 handfuls strawberries, hulled
  • 1 banana, peeled
  • 2 Tbsp coconut milk
  • 4 ice cubes
Juice the strawberries. Transfer to a blender with the banana, coconut milk and ice. Blend thoroughly. Serve topped with freshly shaved coconut if desired.
  • Strawberries supply the super-nutrient, ellagic acid, and vitamin C. Both coat the lining of the lungs and fight free radicals.
  • For an even healthier alternative, 2 tablespoons of silken tofu can be substituted for the coconut milk.
 

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