I finally got a juicer! My dad bequeathed to me both a machine, and the “recipe” for his signature breakfast concoction. I use the term recipe lightly– this is my dad we’re talking about. I gathered my intel by following him around the produce section, and listening. “You want a bit of that, but not more than that much, or maybe that’s fine, no, wait–” and “you can use this, but you don’t have to, but if you do, remember to–” and other equally ambiguous instructions. While the proportions may be tricky, the ingredients are simple enough:
- Greens (kale, spinach, etc)
- Ginger root
The beauty of a drink like this is that proportions don’t really matter. Make it to your tastes. Two things I’ve slightly altered from the way my dad does it, are using baby salad greens instead of mature kale (way juicier) and to DEFINITELY peel the ginger, lest it wind up gritty.
I love this drink. It’s fruity, earthy, sweet, and HOT. I love the hotness of the ginger, and the redness of the beets. I’m tired of referring to it as “Larry’s juice thingie”, and a beverage this good deserves a name. I cant think of anything more fitting than Ginger Blood.
On a side note, one awesome thing about juicing is all the vegetable and fruit pulp waste you can collect. I hate letting things go to waste, so luckily my chickens absolutely LOVE it when I throw this stuff out back for them. Happiness all around!
Also, I went into Houston this weekend and gave my dad the afghan I made. Happy father’s day Dad!