Lemon-Apple-Ginger Juice (And Muffins!)

JUICE

2 big Granny Smith apples

1 lemon - juice and zest

1-1/2" chunk of ginger

Scrub and core the apple, cut into several pieces and put in a blender.  Add lemon juice and zest, finely chopped, peeled ginger and about 1-1/2c water.  Blend on high for a minute or longer.  Strain juice into a bowl or other container.  (Keep the pulp in the strainer.)  Pour half the juice over ice, if you'd like, and drink.

This makes 2 servings and is best fresh, first thing in the morning on an empty stomach.  The second serving will keep for one more day though, if kept covered in the 'fridge.  This is my favorite of the "cleansing drinks" I've made.  Next time I make this, I'll add a carrot.  The apples have just enough sweetness so that no honey or maple syrup is necessary.  Drink up - be well! . . . Lin

MUFFINS

Lemon-Apple-Ginger—White Beet-Carrot-Craisin-Raisin-Almond Muffins

When I'm craving muffins, I always create a variation on a recipe my sister gave me long ago.  I usually make zucchini bread or zucchini-carrot muffins, but I've also used it with 2 cups of just about any combination of fruit and/or vegetables:  zucchini-banana, pumpkin, apple, carrot-pineapple, frozen berries and cherries, fresh cranberries and orange zest. . .it's one where you just use whatever you have in the kitchen.

*1c lemon-apple-ginger pulp

1c finely chopped carrots and white beet

3 eggs

1-1/2c sugar

1c coconut oil - melted

3/4c craisins and raisins 

1t vanilla

2c flour

1c quick cooking oats

1t each: baking soda and salt

1/2t baking powder

1-2T cinnamon or pumpkin pie spice

3/4c chopped almonds or pecans

In a large bowl, stir the first 7 ingredients together well with a big spoon.  (*If you only want to make the muffins, 1c of applesauce can be substituted for the juice pulp.)  Let stand for 10 minutes or more to hydrate the craisins and raisins.  In a medium bowl, combine the next 6 dry ingredients, stirring well until completely incorporated.  Add contents of this bowl to the large bowl.  Stir for a couple minutes until there are no more dry areas.  Spoon into paper lined muffin tins, or greased loaf pans.  Bake at 350°.  50-60 minutes for regular size loaves, and about 30 minutes for very large muffins.

When done just right, the centers spring back when touched and the tops are lightly browned.  This made 12 BIG muffins. . .Lin