Juice, juice, juice! If you haven’t noticed I am still loving my juicer. I would definitely say it was worth the investment. I start almost every morning with this carrot and orange juice and new creations are made weekly. This particular concoction was born due to the fact that I actually don’t love grapefruit. I don’t hate them, I just don’t love them.
However, grapefruit juice is sooo good for you. Some advantages of fresh grapefruit juice are:
- chockfull of vitamin C which, among many other things, is helpful to your body in absorbing iron
- a good source of lycopene, associated with lower risk of cardiovascular disease
- contains tryptophan, the compound in turkey that makes you feel relaxed, so sipping it before bed can help you sleep
If those are the benefits, I’m interested.
So what can take that bitter edge off of these grapefruits. I know that they are pretty awesome coated in sugar but that’s not what I’m trying to achieve here. This is not dessert.
Then it came to me. Mint!
Well, it came to me because I had a bunch of mint leftover from the dressing for a Greek Salad I had made earlier in the week and was on it’s last legs. that’s one of the best things about having a juicer. No more fruit or veggies tossed out because we haven’t gotten around to eating them and now they maybe aren’t quite fresh enough. Toss ’em into the juicer and nothing goes to waste.
So mint and grapefruit it is. I threw in a whole bunch of mint and three big, ruby grapefruits.
The result was refreshment at it’s best.
Let’s start with the colour. The most delicate, pale pink you could imagine. I’m a lover of pink and died a little over this juice. So pretty. Like a juice for a princess. Sigh.
It’s a delightful juice, packed with nutrition.
And … it’s pink.
So, as I mentioned in my last post – those tasty quinoa fritters – I’m headed west on vacation! I’m actually there now but I had this recipe in the chamber so I thought I’d share it with you. After this post I’ll be MIA for a week or so. See you soon with all the tales from my trip. 🙂
- 3 large ruby grapefruit
- 1/2 bunch mint ( approx. 2 cups )
- Pass the ingredients through a juicer , starting with the mint
- Serve over ice