Can we talk juicing today? Are you into it? Like daily into it or just once in awhile? Do you have a serious juicing machine? Or do you make due with a blender? And have you ever done a juice cleanse?

Juicing is on my mind for 3 reasons. 1) I read this article about the benefits of a juice cleanse. 2) Then I read this article which disagreed with the first one. And 3) I was given a copy of this new book, Juice Manifesto by Andrew Cooper (also known as the Juiceman), and it’s tempting me to the world of juicing. (Note: I just noticed when I grabbed the book link, the hardcover is on sale for under $5!)

The book is divided into the following sections: Juices, Smoothies, Shots & Tonics, Teas & Warm Drinks, Nut Milks, Food, Cocktails, and Waste Not Want Not. I was instantly intrigued by this because it’s a whole world I know so little about — I would not have guessed a juice recipe book could possibly cover so much. Hah! Also, the photos are gorgeous. And yes, the family looks so dang healthy and happy that you’ll want to say, “Sign me up! I want to eat all the things they are eating.”

If you’ve done a juice cleanse, or have strong opinions on juicing, please chime in. I am fully prepared to be convinced juicing is amazing and I need to get on board. I’m also fully open to the idea that juicing is not for me. What’s your take?

And while you’re thinking, I’ve got 4 recipes straight from the book to share (there are over 120 recipes total). Recipe #1 features beets. I’ve never been a fan of beets and I’m wondering if this recipe will change my mind. I love how simple recipe #2 is. I think I would really like it. Recipe #3 is intended to get you going in the morning. Since I’m not a coffee drinker, maybe this would be a good fit for me. And recipe #4 is not even juice, but it looks so yummy! It’s in the Food section of the book.

Perhaps I should try them all before I decide whether or not I’m a juice person. : )

Hot & Sweet Beets

Sweet and spicy, this recipe has a gorgeous mix of ingredients. Don’t underestimate the power of chile (literally!) – it is packed with vitamin C, helps to boost metabolism and aids digestion. It also balances the sweetness of the fruit.

Serves 1

a large handful of strawberries
1 slice of red or green chile
1 lime, peeled
1 beet, scrubbed
2 pears

Juice all your ingredients one by one in the order they are listed. Serve chilled or enjoy over ice.

If using organic strawberries, I like to leave the green tops on for added nutrients.

Chiles and strawberries both have a higher vitamin C content than oranges.

Cool As A Cucumber

Cucumbers are perfect for juicing, as they are 96 percent water, making them great for hydration while still having a high vitamin content. I would definitely recommend buying organic cucumbers, as they are ranked the twelfth most contaminated food. However, the good news is that finding organic cucumbers in the super- market is really easy these days.

Serves one

1 lime, peeled
a small handful of mint leaves
2 celery stalks
1 cucumber

Juice all your ingredients one by one in the order they are listed. Serve chilled.

This juice makes great ice cubes – perfect to put in a pitcher of water.

Cucumbers grow really well in most of the United States, though they do not tolerate extreme heat very well.

Fire Starter

If I need to get fired up in the morning, this is the smoothie that does the job. The chile gives a kick of flavor as well as a boost to your metabolism. The recipe also contains two of my favorite superfoods: flaxseeds and hemp seeds. Hemp is a complete source of protein, and the oil from the seeds has one of the highest percentages of essential fatty acids of any seed. Flaxseeds are a great source of fiber, protein and omega-3s, all of which help your cardiovascular system.

serves one

1 1/2 cups almond milk
1 tbsp flaxseeds
3 tbsp hemp seeds
1/2-in slice of red chile
1/2 a lime, peeled
a handful of chopped mango
a handful of frozen raspberries
1/2 a frozen banana

Put all the ingredients into a blender in the order they are listed. Blitz until smooth. Serve immediately.

Keep a good supply of raspberries in the freezer for when they are not in season. They are really easy to grow, too.

Almond milk is a great source of vitamin E.

Recipe #4. It’s not even juice, but it looks so yummy! It’s in the last section called X. Enjoy:

Juiceman’s Killer Kale Chips

I am such a fan of kale chips. They can be coated in all sorts of flavors, from maple and cinnamon to honey, but this spicy citrus recipe is my favorite. The amounts I’ve given will fill 3 to 4 baking sheets, but it’s better to make a big batch. However, they are so delicious that they generally get devoured pretty quickly in our house!

serves four

10 kale leaves
1 tsp Himalayan salt
1 tbsp cold-pressed olive oil or coconut oil
the juice of 1 lemon
1 tbsp nutritional yeast
1 tbsp ground chile or 1 fresh red chile
1 tbsp ground cumin
1 tbsp smoked paprika
1 cup cashews
1/2 tsp cayenne pepper

Preheat the oven to 300°F. Line a large baking sheet with parchment paper or, if using a dehydrator, place sheets on your dehydrator trays.

Remove the stalks from the kale. Wash the leaves and roughly tear. Place in a large bowl. Sprinkle the kale with the salt and massage into the leaves.

Throw the remaining ingredients into a blender and blitz until smooth. Add this mixture to the kale and toss until fully coated.

Spread out as many of the kale leaves on the prepared baking sheet as you can.

Bake for 20 minutes, turning halfway through. If using a dehydrator, select 125°F to 145°F for 6 hours, turning halfway through.

Remove from the oven and let cool down and crisp. Repeat with any remaining kale. Serve warm or cooled. Store in an airtight container for up to 2 weeks.


A serious thank you to Andrew the Juiceman for sharing these recipes, and congrats on the new book!

Now I’d love to hear your take, Dear Readers. Do you juice? Do you have a particular recipe you love the most? Read any good articles about the topic of juicing? Please share.

Credits: Recipes from Juice Manifesto by Andrew Cooper, photographs by Al Richardson (Chronicle Books, 2016).