Written by Erin Herock
Last year, during the W&J Earth Day Fair I created some juice recipes with my friend Sofia Carrasco. Unfortunately, we cannot make juice virtually to share with you, so the best solution is to give some year’s hit recipes.
We named the juices after endangered species to bring some awareness to these important animals, so don’t forget to hit the link associated with each juice to learn more about them! Check out more at National Geographic.
Materials:
I have the Breville Juice Fountain Plus, but there are definitely more affordable options. If you are looking to buy a juicier, a couldn’t recommend this one more as it does a thorough job removing the pulp from the fruit and extracting as much juice as possible. For those of you who do not have a juicier, some home solutions would be a blender, fine mesh strainer (something to strain the pulp out), and a large bowl to strain into.
Recipes:
(typically serve 2-4 people)
Bengal Tiger:
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6 lemons
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cayenne pepper (a little goes a long way)
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1 tbsp agave syrup (also to preference)
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you can also add coconut water or water to dilute the juice
Green Sea Turtle:
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1/2 pineapple
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2 green apples
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2 lemons
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3 tbsp of agave syrup
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2 handfuls of spinach
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coconut water (to taste)
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2 cucumbers
Asian Elephant:
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1/2 a mini watermelon
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1 bottle of aloe rey (a few leaves of aloe vera also works)
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a small handful of mint leaves
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2 limes
Note: The beauty of juicing is that you can always add more of something to make it taste sweeter or of a fruit you may like as well. The best part is experimenting to see what flavors and textures you like!
Also adding a base such as coconut water, aloe rey, or even just water allows you save some money (as fruits can be expensive) and dilutes the juice a little more if it is too strong.
Happy juicing!