I woke this morning knowing it was a carrot juice kind of
day. Don’t ask me how or why. It just was.
So I crawled out of bed, stretched out leftover stiffness,
and shuffled through the house to the extra refrigerator. I opened the door, and an oversized bag of giant
orange roots greeted me. These imposing
Goliaths of the carrot family were grown organically for just this purpose, and had waited on that top shelf next to the fermented sauerkraut for a long time. To be
masticated. And pressed.
Today was their day.
After giving them a quick wash, I retrieved the juicer from
its hideaway in the laundry room, and pushed the orange roots down the chimney-like
chute, one-by-one.
Out came salmon-colored liquid gold.
I’ve been sipping juice throughout the day. The good news (which surprises me every time)
is that it’s so satisfying. This stuff
is serious nutrition. Some folks say
it’s almost like a blood transfusion, allowing the body to soak up lots of
goodies with almost no digestive effort.
Man cannot live by carrot juice alone, and yet it’s a darn good
start.



