• Juices flowing

    Ashland couple launch Social Juice-Tis, which offers delivery of 16 raw, organic juices
  • Care for a family member with breast cancer compelled Kim Neto-Phillips to prepare raw, organic fruit and vegetable juices in weekly batches for more than a year.
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    • Juice recipes to try at home
      CREAMSICLE JUICE
      4 to 5 peeled, organic oranges
      2 to 3 organic pears or apples
      1 sweet potato
      Process the ingredients through a juicer 1 item at a time, then mix juices. To th...
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      Juice recipes to try at home
      CREAMSICLE JUICE

      4 to 5 peeled, organic oranges

      2 to 3 organic pears or apples

      1 sweet potato

      Process the ingredients through a juicer 1 item at a time, then mix juices. To thicken, if desired, put in a blender with about 2 cups of ice and blend until smooth.

      Makes 4 servings.

      Per serving: 106 calories; no fat; 1g protein; 27g carbohydrate; 16g sugar; 3g fiber; 19mg sodium.

      — Adapted from a recipe by nutritional counselor Sheree Clark on her website, www.fork-road.com.

      SANTA FE SUNSHINE

      1 (1-inch) slice peeled jicama

      1 pear

      1 apple

      Cut the jicama into strips. Cut the pear and apple into narrow wedges. Process jicama and fruit in a juicer. Makes 1 serving.

      Per serving: 200 calories; no fat; 1g protein; 54g carbohydrate; 36g sugar; 10g fiber; 4mg sodium.

      — Adapted from "The Juiceman's Power of Juicing," by Jay Kordich (William Morrow and Co., 1992).

      GINGERED BEET AND APPLE JUICE

      3 apples

      2 beets

      1 pear

      1/2 lemon

      1/4 cup sliced ginger

      Apple wedges, for garnish (optional)

      Rinse the apples and cut into wedges. Scrub the beets; discard tops if wilted (use them if they're firm and fresh). Rinse and quarter the pear. Peel the lemon.

      Push apples, beets, pear, lemon and ginger through a juicer and process until juiced.

      Stir well; pour juice into 2 glasses. Serve immediately, garnished with additional apple wedges, if desired.

      Makes 2 servings.

      Per serving: 145 calories; no fat; 2g protein; 35g carbohydrate; 24g sugar; 5g fiber; 70mg sodium; 30mg calcium.

      VARIATION: To prepare recipe in a blender or food processor, core apples and pear, remove seeds from peeled lemon, peel ginger and cut all ingredients into pieces no larger than 1 inch.

      — Adapted from "The Complete Idiot's Guide to Juicing," by Ellen Brown (Alpha, 2007).

      SUMMER COOLER

      1 peach

      Juice of 1 orange

      Juice of 1/2 lime

      1/2 cup sparkling water

      Cut the peach into narrow wedges; discard pit. Process peach in a juicer.

      Add the orange and lime juice to peach juice; stir to combine. Pour the sparkling water into a glass (with ice if desired) and add juice mixture.

      Makes 1 serving.

      Per serving: 95 calories; no fat; 2g protein; 23g carbohydrate; 18g sugar; 2g fiber; no sodium; 35mg calcium.

      — Adapted from "The Juiceman's Power of Juicing," by Jay Kordich (William Morrow and Co., 1992).
  • Care for a family member with breast cancer compelled Kim Neto-Phillips to prepare raw, organic fruit and vegetable juices in weekly batches for more than a year.
    "She was having trouble eating and getting enough nutrition out of her food," says Neto-Phillips.
    The myriad vitamins, minerals and phytochemicals, not to mention cleansing capabilities, of juice was an obvious dietary solution. But the time required to juice enough vegetables — and clean the equipment — taxed Neto-Phillips, mother to a 1-year-old daughter and 6-year-old son. If only there was a delivery service for raw juice, ventured Neto-Phillips' relative.
    So Neto-Phillips, a 38-year-old Ashland resident and longtime "juicer," started researching the business possibilities, finding similar services in larger cities, such as San Francisco. Neto-Phillips thought her juice could appeal to health-conscious customers who want the best product without the hassle of juicing or investment in high-end equipment.
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