Oh, the Joys of Cucumber Juice

My brave friend Anslee recently completed a 60-day juice fast. (Read about here.) Out of solidarity with her and masochistic curiosity, I joined her for a week back in March. I bought a juicer and experimented with different recipes. Now that I'm back to eating solid food as God intended, I still juice from time to time (that machine was expensive!), and it's a great way to use up fruits and veggies that are starting to get a little too ripe.

This morning, I made a cucumber, pear, and apple juice for breakfast, and it was delicious! The cucumbers came from Julie's garden. I'm going to say a little bit about Julie, a true Renaissance Woman. But first, take a look at these cucumbers:

The green one was about 18 inches long. The other was a white cucumber and about 3 inches long and about 2 inches wide.

Julie uses the French Intensive gardening method, which is as intense as the name suggests. Not only does she manage a garden, but she cooks most of her meals from scratch, is getting a PhD in economics, volunteers with local non-profits to trap stray cats for spaying and neutering, and voluntarily does the accounting for our church. Oh, and did I mention that she's about to give birth to her first child any day now?

I can only hope my meals live up to Julie's high standards, and I try very hard to make sure I use all the vegetables she gives me. I foolishly let these cucumbers sit in my fridge too long, so juicing seemed a good idea. I added an apple and two pears, plus some lime juice and bit of the backyard basil, to make this lovely concoction: