Juicing has been something that I have wanted to do for quite some time now. Thanks to the generosity of my best friend I now have a Bella juicer. It was given to me as a graduation gift (I finished law school this year) and have been trying out new recipes every week. My favorite thus far has been a smooth and delectable combination of beets, carrots and a few other goodies from Bonappetite.com . I modified the recipe a bit for what I had on hand and it is included below. The number of combinations and flavors is incredible and I love experimenting  with a variety of vegetables and fruits that I had not tried until now.

Green and Pink Juices

Here  you can see two juices that I put together. The lean mean green machine consists of kale, broccoli, cilantro and cucumbers. And the pink drink was one that I played around with throwing in fresh pomegranate, a small grapefruit, a few apples, and some kiwis. I certainly learned my lesson with the pink drink, because although it tasted scrumptiously, the grapefruit made the drink a bit too tart.

The drinks are very filling and, as you would guess, nutrient rich. I get the produce used in my juices from my fabulous local coop, The George Street Coop, and there will be more on that in a later post. The Coop provides locally grown organic produce, so I know what I’m getting.

This piece would not be complete if in addition to all of the benefits of juicing I didn’t mention some of the downfalls as well. Despite all of its benefits juicing has brought a new list of challenges that I am meeting head on one by one. First among them is the waste created by the juicer. This particular model of juicer is a juicer and separates the juice of the produce from the fibrous parts of the plants. I am thus left with a great deal of material once I have finished juicing. Some of that material I incorporate back into the juice bottle to get the benefits of the fiber, however, there is still a lot left over.

Tumbling Composter

Now juicing is not cheap, especially not when going with organic produce, and it takes a lot of raw material to get a little bit of juice. So I have recently built a tumbling composter (see photo, I still have to drill holes in the barrel) and have begun planning my garden for the next growing season. If I become ambitious I may even construct a small green house to get a head start, but I think I am getting ahead of myself.

In the long run, I think that juicing has inspired a host of other habits that I am going to be grateful for and enjoy. I look forward to gardening and continuing to try and reduce my harmful impact this earth. I’m a noob at both gardening and composting so we’ll see what happens.

I want to pose a question to you all. Now that I have some experience with juicing, I wanted to get the feed back from those of you who have tried blending. Do you recommend one over the other? A combination of the two methods? And if you use a blender that you like, which do you recommend? Thank you for taking the time to read and for you feedback.



  • 1 large beet
  • 1 lb of carrots
  • 1 gala or empire apple
  • 1 granny smith apple
  • 1/2 inch of fresh ginger
  • 1/2 of a peeled lemon

Banana Peanut Butter “Ice Cream”

Banana Peanut Butter “Ice Cream”.

via Banana Peanut Butter “Ice Cream”.

I love ice cream. Have loved it and will always love it. However, given my new lifestyle, dairy is no longer a part of my diet. And let’s face it, coconut milk ice cream at $6.00 a pint is not an affordable alternative.

In my daily trolling of the pages and pages of wonderful things on pinterest, this particular pin caught my eye. It linked to a recipe for Banana Peanut Butter “Ice Cream”. A frozen treat with little to no added sugar and a wonderful blend of flavors. I took a crack at the recipe and you can see my results below. Kudos to the developer of this ingenious snack.

What’s summer time without a naturally sweet frozen treat to beat the heat? (If I could’ve have squeezed in one more rhyme I would’ve 😉 )

You can check out my results below. It tasted amazing …. and that was without the chocolate chips and honey. Next time though, I’ll be sure to add the chips and maybe some agave in place of the honey. This would go fabulously with a side of strawberries, mango, blueberries or other fruit.

Give it a try for yourselves! I’d love to hear how yours turned out!

Banana Peanut Butter “Ice Cream” (from Got Chocolate)

  • 1 1/2 bananas, peeled and sliced into coins
  • 3 T peanut butter
  • 2 tsp honey (or better yet agave!)
  • 1 rounded T chocolate chips

Pop the sliced banana pieces in the freezer until they are frozen solid.

Place frozen bananas in a food processor and blend until you have a smooth pulp.

Add peanut butter and honey and mix thoroughly.

Stir in chips by hand.

Remove to a freezer-safe container and freeze until solid