My friend Carol gives me half of her organic produce delivery every week. (I know, how cool is that?). She has trouble using it all every week, and I’ve found that I have trouble using the half that I get every week. It goes off so fast, for one thing.

So as I was knitting this morning, it occurred to me that I ought to dig out my juicer and move it to the kitchen counter for the summer, and juice some of the produce. I have this fabulous book full of recipes, and as I just looked it up to get the link, it appears she released a new one in March. Oooh, ahhh.

I wanted to use the broccoli/celery/pear recipe, but my pears aren’t ripe yet. So instead, I did carrot/tomato/celery/lime juice.

It tastes a bit like bloody mary mix. Yum.

One of my favorite vegetables to juice is cucumber. Celery is a close second. They’re unbelievably refreshing. I happen to have a fantastic organic cucumber in my fridge right now, along with some spinach. Oooh, the possibilities.

I’m annoyed I didn’t think of this sooner, as I was given three gorgeous beets with tops a couple weeks ago that went rubbery before I could figure out what to do with them. There are a bunch of beet recipes in my book.

I’ve been keeping a food log (more or less) since my field trip to the hospital last week, trying to figure out what sets me off. Other than caesar salad (why? Seriously? Taco salad is ok.) I haven’t picked anything off. I’m almost through my full glass of fresh juice, and I’ll see what it does to me. I’m a little concerned about the blood sugar rush without the accompanying fiber to balance it out. So far, I’m doing good.