So here’s a recipe I created with one very narrow purpose: use up the purple cabbage I bought for my lemongrass green curry quinoa salad post. Because I was left with 3/4 of a cabbage. Annnnd I actually don’t like purple cabbage (I used it largely because it’s pretty, and I’m always working on branching out in terms of my healthy veggies. Cause it’s good for me and all that.)
What do I do when I have a lot of something to use up before it goes bad? I juice it.
Turns out that purple cabbage + beets + blueberries make for a rather spectacularly beautiful juice. And you all know we’re more likely to eat something if it’s pretty than if it’s not. That’s just a fact.
I had to add apples because without them this juice looks about a thousand times better than it tastes 🙂 With apples, it tastes pretty darn good.
So here goes!
serves 2
1/2 purple (some people call it red . . . ) cabbage, core removed
1 large beet, top trimmed and peeled
1 C blueberries
2 small apples (I used Gala)
Instructions: put all ingredients in juicer (or high-powered blender). If you don’t have a juicer or high-powered blender, cut everything into small pieces, add into a regular blender, and you can strain it before you drink.
I served this to a guest I had this weekend. She gave it a rather frightened look, took a teeny tiny sip, and in a shocked voice said “Oh! This actually tastes really good!” Such faith in my culinary abilities, I know. But I’m telling you, even skeptics will like juice made of cabbage.
Enjoy!
Nutrition facts per serving (only an estimate with juice . . . I don’t really know how to calculate these): Calories: 139.6; Calories from Fat: 7; Total Fat: 0.8g; Sodium: 67mg; Total Carbohydrates: 45.7g; Sugars: 31.8g; Protein: 3.9g
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