Want a recipe for a Thanksgiving-esque juice? I thought so. Perhaps have a glass of this and a Cranberry & Candied Ginger Muffin for Thanksgiving breakfast? I’m totally doing that. Decision made.
A friend of mine brought me a nice big bag of persimmons! How gorgeous are they?
But the only thing I’ve ever done with persimmons is cut them up and eat them raw! So I searched around for some other ideas. Next up, I think I need to try this panini recipe from Healthy. Happy. Life. Chocolate and persimmon panini? Okay!
But I had half a bag of leftover fresh cranberries from my Cranberry & Candied Ginger Muffins, so thought I should juice some cranberries! Add persimmons to sweeten them up. Good plan. Cranberries, carrots, persimmons, and oranges make for such a vibrant wonderful quintessentially fall beverage!
Then I threw in a new find: fresh turmeric root! Turmeric has wonderful detoxifying anti-inflammatory effects, so I was really excited to see the fresh root at Whole Foods. It looks a lot like ginger, but in much smaller pieces, and you can see a bright orange color from under the skin. Into the juice it goes!
serves 2
3 persimmons
2 carrots
1 C fresh cranberries
1 small orange, peeled
1 inch piece fresh ginger
1 inch piece fresh turmeric root
1/2 C sparkling water
Juice first 5 ingredients. Stir in sparkling water.
Tough recipe, eh?
Just look how pretty!!!
Want a behind-the-photoshoot peek? Here’s what was happening at the other end of my dining table while I was taking these pictures . . . No idea what he saw under there 🙂
Happy Thanksgiving, all!
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