Sunny Juice

It’s spring break from pre-school this week which means our mornings are relaxed and slow. Without the rush to pack lunches, get clothes on, and hit the road we’ve found ourselves…juicing. I pick out produce from the counter and Dylan excitedly tosses the pieces into the machine and pushes down the plunger. Who doesn’t love a loud high speed blade? The juice is always vibrant and slightly sweet. This combination we call Sunny Juice because of its beautiful orange glow and, thankfully, the name reflects the sky this week.

Ps. I like our juicer.

My sister is visiting from China this week as well. Such an amazing special treat. The trip was spontaneous which makes it all the more fun. It’s still hard to believe she lives all the way around the world and cooks with just a toaster oven! When she’s here it feels like she’s never left and when she’s gone I find myself picking up the phone to call her and still being surprised that I can’t do that so easily.

SUNNY JUICE  
makes 2 glasses

5 oranges
1 lemon
3 medium golden beets
3 large carrots

To make the juice, first wash and prepare the produce. Cut away the peel and slice the citrus fruit into large chunks. Peel and chop the carrots and beets into quarters.

First juice the softest produce, in this case oranges and lemon, then the harder carrots and beets. Pour into two glasses and enjoy.