Post Labor Day Cleanse


After Labor Day indulgences, I decided to make a couple of juice blends to detox and cleanse my system. While beets are not at the top of most people’s favorite list, beet juice has some incredible cleansing properties. Beet juice is known to help lower blood pressure, increase blood flow, boost stamina and improve digestion among other benefits. Beets are loaded with potassium, fiber, vitamin C and nitrates which specifically aid with blood flow and pressure. Adding in a power partner like carrots which increase metabolism, boost the immune system, strengthens vision and improves skin and it’s a no brainer. While carrots are naturally sweet, I boosted the flavor of the mix with a couple of small apples, lemon and ginger.

I also made another juice blend of cucumber, celery and lemon juice. Celery is good for more than just soup and a ranch dressing companion. Juiced, it has antioxidant properties, minimizes oxidative stress, has anti- inflammatory properties and also helps lower blood pressure. Cucumber of course help promote weight loss with a boost to the metabolism, it hydrates the body as it’s mostly water, acts as a natural laxative and boost immunity.

These are two easy juice blends to get you back on track with a healthful diet and weight management routine. The best part is you don’t have to kill your budget to make it work. I made 32 ounces of the beet blend for about $4.25 and the same amount of the cucumber juice for about $2.75. Organic beets can be found at Trader Joe’s for about $1.69, organic gala apples $2.99/bag, organic celery about the same and organic carrots for $.89 a bag. Cucumbers are in season and I brought four for $1 at the farmer’s market. Ginger is also available at most stores or produce stands and since you only need a 1 inch to 2 inch piece, it shouldn’t cost more than $.50. Lemons can be found almost anywhere inexpensively. So if you have a mind to give it a try, check out the recipes below. Enjoy!


Beet and Carrot Juice


1 lb. organic beets washed and peeled

2 lb. organic carrots washed and peeled

3 small organic apples

2 inch piece of peeled ginger

1 medium lemon peeled



  1. Wash and peel carrots and beets.
  2. Rinse apples and peel ginger and lemon.
  3. Add to juicer alternating between beets and carrots to push all of the pulp through. Add ginger then lemon and juice.
  4. Store in airtight containers in refrigerator for up to three days.


Celery Cucumber Juice


½ lb. organic celery

3 medium cucumbers

2 lemon peeled

1 inch piece of ginger (optional)



  1. Wash celery and cucumber well.
  2. Peel lemon and ginger.
  3. Juice celery and cucumbers first and then lemon and ginger.
  4. Store in airtight containers in refrigerator for up to three days.

A Bit Of Cleansing


Happy New Year to you readers and your families! With the new year upon us and everyone focusing on diets, cleanses and new beginnings, I decided a cleanse with my homemade juice blends, cabbage  and eating my frozen servings of soups, stews and gumbos was a great way to go. I am a huge fan of cooking in bulk and freezing dishes for easy meals when you’re too busy or too tired to cook; in my case, I just wanted easy. This method can also help stretch your budget if you’re like me and still recovering from holiday spending. This has been a week of gumbos and soup with the cold weather, and a variety of fresh juice blends. I brought out my beloved juicer to make veggie and fruit blends. I’ve been on a citrus kick with the many sick bugs floating around the workplace  and green blends with kale and spinach. I’ve gotten produce from the farmers market and Southside Produce, looking for Louisiana items when I could. Since I’ve been sharing the juices themselves in my excitement, it’s only fair that I share a recipe or two. If you do not own a juicer, you can always whip out a blender and strainer or blender and the nut bags to help strain out the pulp. Please share your thoughts and as always, enjoy!

Note: Yes, I amused myself with the names. Each juice has a shelf life of 1-3 days to maximize the absorption of the nutrients and should make 16 ounces depending on the size and juice in the ingredients.

Color Me Orange


  • 6 peeled carrots
  • 1 peeled medium grapefruit
  • 2 oranges
  • glass pint jar or (16 ounce) container


  1. Peel carrots and cut off each end. Set aside for juicing.
  2. Peel citrus by slicing off both ends to stabilize the fruit. Cut the skin off of the fruit in a circular motion, removing the skin and pith (white stuff/inner peeling).
  3. Place the container or jar under the juicer. Add carrots to  juicer and push through until juiced, then juice citrus. Top jar and place in fridge until ready to drink.
  4. If using a blender, process the carrots until smooth then add citrus to the blender. Push the mixture through a strainer or nut bag into the container.



  • 6 peeled carrots
  • 1/4 of a pineapple
  • 1- 1 1/2 gala or Fuji apple(s) (depends on size)
  • 1 orange


  1. Peel and cut off both ends of the carrots. Set aside.
  2. Peel orange by slicing off both ends to stabilize the fruit. Cut the skin off of the fruit in a circular motion, removing the skin and pith (white stuff/inner peeling).
  3. Cut off both ends of the pineapple and cut off the spiked skin. Cut the pineapple in half and then each halve in half. Store the other portions for other juice blends
  4. Cut apples in half and then cut each halve in half. Remove seeded center.
  5. Juice carrots into the container, then juice the pineapple and apple quarters.
  6. If using a blender, follow the steps from the previous recipe.
  7. Store juice until ready to use.