Robin Asbell, author of some of our favorite vegan cookbooks, has a great collection of juices for all occasions in her latest book, from energizing concoctions to hangover remedies and everything in between, including the reasons why certain fruits and veggies are good for what ails you. This month we get two recipes from the book, both great for summer, one of which we share in honor of Ms. Asbell’s fellow Minnesotan, Prince.
2 Cups/320 g pineapple cubes
One 1-inch/2.5-cm piece ginger
½ cup/120 ml coconut water
Piña coladas are usually made with tons of sugar and booze, but this one is light and lean. Sweet pineapple and electrolyte-rich coconut water get a jolt from the fresh ginger, giving you all the buzz you need.
Combine the pineapple, ginger and coconut water in the blender and process until smooth. Serve immediately. [ed. – Make sure to use a high powered blender such as a Vita-Mix. Makes about 2 cups.
1 cup/170 g blueberries
1 cup/145 g blackberries
3 cups/380 g purple or red grapes
Think purple [and think of Prince!—Ed.] and combine tangy blackberries and blueberries with sweet purple grapes for a decidedly colorful cocktail. Put berries to work fighting pesky free radicals – Deliciously.
Juice the blueberries, blackberries and grapes in that order. Run the pulp through again twice to extract as much liquid as possible. Serve immediately. Makes about 2 cups.