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"Creative food presentation isn't just for chefs and food stylists.
There are numerous quick and simple ideas and techniques that can be used by anybody who wants to add some pizazz to their food, not just for special occasions, but for everyday dishes that can so easily become dull and repetitive.
It's these everyday dishes that are the backbone of a healthy lifestyle, so it's essential to find a way of making healthy eating a pleasurable experience."
How often have you juiced a delicious selection of fruits and vegetables only to discover the resulting juice is an unappetising sludgy brown colour? It's really not very pleasant is it to drink something that looks like stagnant pond water?! Fortunately it's an easy enough problem to avoid if you stick to the following simple guidelines.
A good rule of thumb to remember is to avoid mixing green coloured fruits and vegetables, particularly the darker greens like spinach, broccoli and cucumber, with anything red, purple or orange.
To absolutely guarantee gorgeous coloured juices it's best to keep to similar shades.
Green Juice - cucumber, spinach & apple
Red Juice - watermelon & strawberries
Orange Juice - carrots, pineapple & ginger
Yellow Juice - pineapple, yellow pepper & celery*
*Celery is often a good neutral coloured addition to a juice but watch out for some of the greener varieties if you're making anything other than a green juice!
Beetroot produces a beautifully vivid, deep pink coloured juice, however it does have an earthy flavour which may not be to everybody's taste. You can mask the earthiness with the addition of sweeter flavoured vegetables and fruits - carrots, parsnips, apples, pears, pineapple, raspberries, watermelon, orange and lemon all work well with beetroot.
Beetroot has always been revered for its amazing colour and the juice has an alternative use as a dye for both food and material.
Beetroot, Watermelon & Carrot Juice
Makes about 300ml
Ingredients
150g Watermelon Flesh
1 Medium Beetroot
2 Medium Carrots
Juice of 1/2 Orange
Juice of 1/4 Lemon
To make the juice
Juice the watermelon, beetroot and carrots.
Squeeze in the orange and lemon juice. Alternatively juice the flesh only with the rest of the fruit and vegetables.
Stir well and serve.
Recommended Books & Equipment
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Food Preparation & Food Presentation Guides
Colour ~ Texture ~ Shape/Form ~ Less is More ~ Garnishing
Serving Styles ~ Plating Techniques ~ Plating Styles
Importance of the Visual Appeal of Food
Why Attractive Presentation Makes Food More Enjoyable
