I developed a taste for ridiculously fresh juice in college. As if Charlottesville, VA needed one more thing to brag about, a juice bar opened up our third year, serving the most delicious concoctions of elaborate ingredients like almond milk, acai berries, cacao beans, hemp protein… you name it, they had it. This place was phenomenal. Arguably their best thing on the menu was also their simplest: the apple ginger shot. It was step one of four in their “hangover cure” (#2: pH balanced water; #3: Shenandoah Joe’s Coffee; #4: smoothie of your choice). Imagine a two ounce shot of tart granny smith apple and burning ginger soaring down your throat. It really settled the stomach after a long night of UVA revelry!
Ok, before I launch into an in depth monologue explaining, with examples and diagrams, why UVA was the greatest place ever, I’ll get to the point. I miss that shot. I miss those flavors. And when some blessed acquaintance gave the-boy-friend a juicer this past spring, you can bet your bottom dollar that the first thing I threw down that chute was an apple and a hunk of ginger.
I know “juicing” conjures up images of expensive machines and expensive ingredients. But you don’t have to spend a fortune on the machine (I use a Jack LaLanne Power Juicer, and he treats me just fine). You also don’t have to find spirulina, bee pollen, or flax seed oil to make a worthwhile beverage. If you can be persuaded to treat yourself to a juicing machine, the possibilities are endless.
So for apple ginger juice, throw in 3 apples and a good 2 inch hunk of ginger root. It will make about a pint of refreshing and WAKE-UP-AND-GET-TO-WORK-zing that hits harder than a cup of coffee. Enjoy!!
- A juicer
- 2-3 apples
- A 2 inch nub of ginger root