GINGER ROOT JUICE

For the last year, juicing has become a daily ritual for us.  And with the changing seasons, especially in Paris where it tends to get cooler in October and November, there is often the desire to “bulk up” on seasonal fruits and vegetables.  This juice is a bit of let’s use what’s left in the refrigerator, but the combination of beet, peppers and ginger is really amazing and the color is beautiful!  I also love how the flavors explode in my mouth with each sip.  This is Marc’s favorite recipe to make and although it’s a bit on the sweet side for my taste buds,  the natural sweetness of the fruit and vegetables is not to be missed!

Last weekend, I was in Montigny-sur-Loing and I visited Le Petit Cormier, a little tea shop and art gallery, featuring beautiful porcelain, ceramic, glass and kitchenware from around the world. I was approached by the owners, Lorraine and Jean, who saw that I was working on the blog.  We got to chatting and they asked if I could feature a selection of their products on Gold&Thyme. I fell in love with many of their items, one of which is featured below: a transparent blown recycled glass by GAMME VOLCON.  It reminds me of sea glass, which is one of my favorite things.  The shape of the glass is also unique.  Visit their site if you’d like to purchase and stay tuned for other recipes featuring more of Le Petit Cormier.

INGREDIENTS

2 carrots
1 beet
1 red pepper
1/2 yellow pepper
1 green apple
1 pear
2 inch piece of ginger
2 oranges
dash of cayenne pepper

METHOD

Place the ingredients into the slow juicer in the following order: carrots, apple, pear, beet, peppers, ginger and oranges.