Green Lemonade

Not to be all “I’m so busy and important this summer,” but….I am pretty darn busy these days. So if the frequency of my posts seems spotty at best, I assure you that it’s only temporary. Come September I’ll be an unemployed recent law grad with not a care in the world (other than finding a job…which may provide me with just a tad bit of anxiety). But now — a week away from the wedding — I’m a little busy. I would say no one tells you how much work planning a wedding is, but I have to admit, I’d been warned. Somewhere along the way, at least someone suggested I elope (words of experience). And when I visited my future sister-in-law and her husband before their wedding last May, I could help but think, as they frantically — and sleeplessly — worked to finish up the final details, that I should try to do things differently. Somehow, I thought I would be an exception to the rule. I was completely and utterly wrong. No matter how hard you try, wanting to have all of your family and friends there to celebrate one of the pivotal moments of your life is just one of those things that takes work. There is no avoiding it. Though I’m sure it will all be worth it in the end.

In all honesty, this whole process would have been a lot more Hellish had my mom not been so helpful early on (and now). From booking the venue, the band, the church to going to my tasting when I was stuck out in New York to designing, folding and sending out all my invitations, she has been a saint. But the last minute stress of working out seating arrangements, writing the program, figuring out the final head count and many other details along the way has taken a toll — one that rivals studying for the bar exam — on my ability to do much else.

I’m determined to stay healthy, however, in spite of all my stress (which really isn’t all that bad, really. There are much worse things I could be doing/worrying about). In fact, I’m determined to reverse my pre-bar trend of a pot of coffee a day and frozen (albeit vegan, gluten free and organic) dinners as late night snacks. I know there are millions of versions of green lemonade out there. Truthfully, mine probably isn’t all that different from others I’ve seen. But I thought it was worth sharing as a reminder of the refreshing, super-healthy variations and possibilities for all the beautiful summer vegetables available right now — a juice that will keep you going during those busy times. Or, as I like to say, a juice to give you some juice (ok, that was corny…it’s late and I’m tired). Plus, I couldn’t wait to share my first creation from the juicer that I’d rescued from my parents’ basement, where it had been collecting dust for way too long.

Green Lemonade:

Press through a juicer: 3 stalks kale, 1/2 of a lemon (washed; I left the peel on), 1/2 of a sweet, crisp apple (I used pink lady), 1/2 of a crisp cucumber, 1-2 stalks celery

You can add more of any of the above ingredients to your taste. I also like to add parsley or ginger as a variation. A green apple is also nice, but I would omit the lemon so your final product is not too sour.

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