In the spring I started this tea garden to grow herbs for tea. This week, with the start of the semester, feels like the beginning of fall, my official tea season. I decided to incorporate some herbs into my daily juice. Just like in cooking, herbs and spices add a complexity of flavor to simple fare. I made 2 juices today, the first was the juiced version of yesterday’s pineapple-ginger smoothie. I added an extra cup of pineapple to get 8-12 ounces of juices, and skipped the coconut water. The ginger made me want to do more fun things with pineapple.
~ makes 12 ounces
big handful spinach
1 tablespoon mint leaves
2 cups pineapple
Juice all ingredients.
Tip: I juice the herbs early, with the spinach.
Benefits: Mint is soothing for my throat and feels and taste great after a day of lecturing. It also eases digestion.