The Cellar - Pennywort juice

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- - Pennywort juice (http://cellar.org/showthread.php?t=22537)

Made some the other day. Anyone tasted it yet? :D ahahha....

First, I wash them. Then I cut them into smaller pieces, easier on the blender. Then I put some in a blender with water. Let it blend until it looks like there aren't any pieces left, then pour the liquid into a contain but through some kind of fabric bag or some sort.

Then I squeeze the juice out and all that's left is the dry, base stuff of the leave. Typically I can make a gallon of juice from a bag of pennywort. People drink this with sugar and how sweet depends on you. The supermarkets have pennywort in cans, but those are too sweet for me. Probably mostly water and sugar and not much pennywort. The tiny shops sell fresh pennywort juice for $5.50 for a half gallon. I make a gallon out of a $4 dollar bag of pennywort leaves and fresher too.

Quote:

Originally Posted by Pie (Post 649543)

Why? :eyebrow:

Hahah.....Just exposing y'all to some Asian food and drinks. :p: The juice is green, may look nasty to some. :D

Looks like nettle juice...

Ahhh....looked up nettle. Good stuff.

's been a fair few years since i had nettle juice/tea/soup.

Oh! D'ye know what i really fancy right now? For some reason it just popped into my head: Dandelion coffee! Haven't had that in fucking years.

I would try yours tulip, but would skip the cans.

why go through all that work? just buy yourself a juicer. (confused)

I've never heard of pennywort juice, but I found this on WikiP:

Quote:

Centella is used as a leafy green in Sri Lankan cuisine, where it is called Gotu Kola. In Sinhalese (Sri Lanka) Gotu = conical shape and Kola= leaf. It is most often prepared as mallung; a traditional accompaniment to rice and curry, and goes especially well with vegetarian dishes such as parippu' (dhal), and jackfruit or pumpkin curry. It is considered quite nutritious. In addition to finely chopped gotu kola, mallung almost always contains grated coconut and may also contain finely chopped green chilis, chili powder (1/4 teaspoon), turmeric powder (1/8 teaspoon) and lime (or lemon) juice.

A variation of the extremely nutritious porridge known as Kola Kenda is also made with Gotu Kola by the Sinhalese people of Sri Lanka. Kola Kenda is made with very well boiled red rice (with extra liquid), coconut milk and Gotu Kola which is liquidized. The porridge is accompanied with Jaggery for sweetness. Centella leaves are also used in the sweet "pennywort drink."

http://en.wikipedia.org/wiki/Centella_asiatica

after thinking about it, I know not everyone has the spare bucks these days to buy a juicer. But I love my Breville Fountain juicer, and juice greens, including stemmy greens like watercress (though not pennywort) with no problem

http://www.amazon.com/Breville-JE900...1464057&sr=8-3

Centrifugal or masticating?

not sure, or I've forgotten

ETA: I guess it's masticating; looks just like the one in the picture, tho not sure it's the exact model

Do you do anything with the leftover pulp? Not that it looks fit to eat, I'm just wondering.

I reckon you could dry it and sell it in small quantities in baggies near a college campus. never in the same place twice, though.

I have never tried putting all those leaves into a juicer. But how much juice could a juicer extract? Not much, I would think. Watercress has more substance, but these are like freaking grass! As for the pulp, I just put everything down the drain. :p: I have a juicer, as a matter of fact. There's a recipe I use -- celery, cucumber, green pepper, bitter melon, and apple. Supposed to help lower cholesterol, diabetes, what not. With those pulp, my mom use as fertilizer in the garden. You don't eat the the juiced pulp, but you could put in recipes, such as soups, bread, cakes, etc. My juicer came with recipes. :)