How to Make Juice Without a Juicer: Carrot Ginger

I’m not a huge juice drinker, hence why I don’t have a super expensive juicer. But juicing is all the rage. So I’ve tried different juices with friends… I’m not really into crazy juice fasts or fad diets. I really prefer to actually chew and eat my meals. Go ahead, call me a foodie, but there is something about sitting down to a meal that brings me the utmost pleasure.

I have yet to find a green juice that tickles my fancy, but I did fall totally in love with Snap Kitchen’s Carrot Ginger Elixir. After trying a few other carrot ginger juices here and there, I decided it was time to make my own!

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I love a good ginger drink, I think that’s why I love this particular juice so much. I made my juice extra ginger-y but you can adjust that according to your tastes.

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You’ll need:

2 cups chopped and peeled carrots (about four large carrots)
2 cups cold water
4 tablespoons chopped and peeled fresh ginger root (about one three inch piece)
1 tablespoon fresh lemon juice (the juice of half of one small lemon)

Yields approximately 16 ounces of juice.

Kitchen supplies:
Blender
Pitcher
Cheese cloth
Runner band

You can find cheese cloth in the baking or kitchen supple aisle at the grocery store for $2-$3. I have used this method to make iced coffee before with great success! I have not tried it yet, but I think you green juice lovers will be able to use this set up too.

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Start by peeling the carrots and ginger.

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Give everything a good chop!

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Put everything into the blender and add the water.

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Now squeeze in the FRESH lemon juice. It must be fresh, muy importante.

Blend for three to four minutes. You want everything to be as smooth as possible.

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Cover the top of the pitcher with the cheese cloth. Attach it tightly with the rubber band. Make sure it’s secure or the weight of the pulp will cause it to fall and you’ll have to start all over.

Pour the content of the blender over top the cheese cloth.

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Squeeze the pulp in the cheese cloth. You’ll be surprised how much extra juice you can get out of there!

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Now you’re ready to drink up! I think carrot ginger juice is best served extra cold.

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I think this is a great way to make juice at home without a juicer. What’s your favorite juice?

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Have you tried out the new Vine app yet? Click to see this fun video I made of carrot ginger juice!

Follow me on Vine at Natalie Paramore!

Coconut Cilantro Chutney

I made this chutney to go with Shrimp Tandoori. Chutney is a condiment typically used in South Asian dishes. It can be fresh or made made of preserves. It can be spicy or sweet and vary in texture, coarse or fine, wet or dry. This chutney is a little spicy and very fragrant. It leans to be more coarse and dry than other chutneys I’ve tried.

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You’ll need:
1 1/2 cups grated unsweetened coconut
1 lemon
1 tablespoon cumin
1 clove of garlic
1 1/2 tablespoons fresh minced ginger
1 1/2 cups cilantro
3 tablespoons olive oil
1 1/2 cups water as needed to blend

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Wash and roughly chop the cilantro. Place into a food processor or blender. Peel and dice the ginger. Add diced ginger and garlic.

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Squeeze the fresh lemon juice in. Be sure to remove the seeds.

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Add in the grated coconut.

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Don’t forget the cumin!

Add the olive oil and few tablespoons of water. Begin to pulse in the food processor. As it mixes, add more water and scrape down sides until fully combined. This may take a few minutes to get the consistency you desire.

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As you mix, you’ll notice an awesome fragrance as the ingredients combine!

Big thanks to Caroline Lomax for helping out with one!

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Add this chutney to rice, shrimp or eat it with Naan.

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This one will definitely be making more regular appearances in my cooking rotation.

Enjoy!

Shrimp Tandoori

For my little Valentine’s Day SoirĂ©e, we went with an Asian theme. Shrimp Tandoori was the main dish and it was quite tasty if you ask me. It’s pretty easy too!

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You’ll need:
1 1/2lbs peeled and deveined shrimp
1 tablespoon fresh minced ginger
1 tablespoon fresh mixed garlic
1 cup Greek yogurt
Fresh lime juice
1 tablespoon garam masala
Kosher salt and black pepper

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Rinse the shrimp.

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Peel the garlic and ginger.

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All minced up.


In a large mixing bowl combine shrimp with ginger and garlic. Squeeze in fresh lime juice.

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Add in the Greek yogurt.

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Add a tablespoon of garam masala.

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Add the kosher salt.

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Fresh black pepper.

Mix all of the together and let it marinate in the fridge for an hour.

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Ok, now we are ready to cook!

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Put a tablespoon or two of olive oil in a large skillet. Add the shrimp and cook on medium heat for 5-7 minutes or until shrimp become a pink color.

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Yumm! I served my shrimp tandoori with yellow rice and cilantro-coconut chutney (recipe coming soon!).

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Delish!

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