I’ve slacked off, not eating as many vegetables as I know are good for me for reasons like vitamins, minerals, other nutrients, fiber, as well as tasty.
With the change in seasons, I haven’t been consuming green drinks or making salads like I do in summer. In Austin, where fall, winter, and spring are fleeting, it’s an in-between time, with some days warm and humid and others cool and dry. This fall in particular has alternated between drought and deluge and has been warmer than usual.
My nutritionist, Olivia Honeycutt, suggested cooking some vegetables and then running them through the blender or Vitamin. It’s how I would a make cooling green drink of veggies and typically one fruit in summer, only warmed.
Where I come from, that’s soup. Continue reading

Although I make a lot of juices that are all veggies (green) or veggies plus one fruit (usually brown!), for some reason it seemed important to keep this juice red in color, so I didn’t add kale, spinach, or parsley, which I’m sure would have made the juice more nutritious, if less pretty to look at.
