carrot ginger lemonade - The First Mess
I stopped using my juicer a long time ago. In a relatively recent conversation with a friend, I mentioned how I was simply over the whole juice scene. I love a fresh, vegetable-heavy concoction sometimes, but I hate the clean-up if I’m making it myself. By the time I scrub the last piece, I’m usually wishing that I had made a smoothie. And I feel serious guilt when I spend 10 dollars (or more!) on one if I’m out. I know that you can’t really put a price on your health and wellbeing, but I’d rather eat or blend produce so that I can at least feel like I’m maximizing the satiation factor.

I had a green juice lemonade at a restaurant in Denver a long time ago. It struck me as particularly brilliant at the time. Like a gateway green juice. This drink here kind of plays on that theme. When I was working on the recipe, I wanted to find a way around juicing the carrots. I just gave everything the old blend and fine strain, and it worked out perfectly. Carrots, ginger, and lemon are always a dream together, and so refreshing and vibrant as a lemonade. I hope you’re all having a great weekend so far. I’m wrapping up and editing some final photos for my cookbook! (!!!!), but other than that I’m going to try to take in some relaxing time. I’m kind of running a sleep deficit lately, so I’m hoping I can catch up ;) Over to the links!

Speaking of sleep deficits, it turns out that your mind’s response to travelling is basically attempting to sleep with one eye open. Not creepy at all, right?! :/

Easily my favourite Prince tribute so far.

Apparently Zappo’s can get DOWN with thorough/non-shoe related customer service. Artichoke dip recipes and life advice while you buy some sneakers?

The thing about adult colouring is that it’s not quite therapy and it’s not quite art. Is it really a productive endeavour when the potential for obsession is so high? I’ve read recently that there’s a pencil crayon shortage because of this phenomenon. Also, a dose of humour for good measure.

Two sites that I’m really into lately: The Green Life and The Healthy Hour.

Stress reduction/elimination is a lifestyle. I’m not a huge listification nerd these days, but sometimes taking small bits all together as part of a big, moving whole is really helpful.

I read Steve-O’s autobiography in Hawaii and it was surprisingly intense. Mark Maron’s WTF podcast is essential listening in our house, so I’ve got this recent episode queued up for a marathon photo day.

Basically required reading if you read this site with any frequency and you’ve had kombucha at least twice in your life.

All 36 stylists that worked on Beyoncé’s Lemonade.

I’ve never ate at Café Gratitude/Gracias Madre, but I have the cookbooks and I know that these businesses are largely responsible for bringing vegan/plant-based lifestyles from the outer limits of fringe to cool, delicious, and popular. There’s been some outrage over the lifestyle choices of the owners of these restaurants lately. I honestly can’t help but shake my head at most of the reactions because I see a bigger picture.

Mama cat adopts 5-year-old puppy. *cries and cries and cries*

Print the recipe here!
SERVES: Makes 1 Litre
NOTES: If there were some fresh turmeric roots lying around in my kitchen, I definitely would have added a nice chunk into this pre-blend. Also, when I say fine mesh strainer, I mean something like this. If you have one, you could use a nut milk bag as well.

1 large or two small lemons, peeled + chopped (make sure you remove the white pith-y part)
4 carrots, peeled + chopped (about 150 grams-worth)
2 inches fresh ginger, peeled + chopped
4 cups filtered water
1/4 – 1/3 cup pure maple syrup/agave nectar/simple syrup

Set up a large bowl or pitcher with a fine mesh strainer on top.

In an upright blender, combine the chopped lemon, carrots, ginger, and water. Blend on high for a full minute or until mixture is completely liquified.

Run the mixture through the fine strainer, pressing the pulp into the strainer to extract as much liquid as possible. Transfer the strained liquid back to the blender. Add your liquid sweetener of choice to the liquid and blend on high for 20 seconds. Check the lemonade for sweetness, and adjust if necessary. Serve over ice or store in the refrigerator to chill thoroughly.

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