Raw For 30 Days 19/30: Apple Ginger Lemonade Bliss

Pure & Simple Ingredients:
Organic Apples, Lemons & Ginger Root
Juice, Stir, Chill and Serve

Raw For 30 Days Update:
Very tired this week, as in face-plant at 6PM and not budging for the rest of the night, tired. Therefore, I was not a great raw chef friend for my Partner-in-Cleanse Emily Richett. Wondering if she will forgive me? Wondering if my family will forgive me because I “think” I also had an acute case of the crabby-appletons (pun absolutely intended), but…

I’m better now.

Down 6 pounds, check! Skin still good, check! Tummy still flatter than before, check! Wanting a cup of tea every morning and a glass of throw-back red every evening, check! Feeling like a Yogini Goddess, check! (Glad there are no mirrors in the yoga studio to inform me otherwise. Check! Check!;)

Liquid fast starts today and I’m kind of sad that this crazy, raw, wild month is almost over. Dang, I like wearing my skinny jeans!

For this container we juiced 50 apples, 15 lemons and about 10″ of ginger root
added ice and garnished with lemon slices.
(Approx. 3 Gallons)
Apple Ginger Lemonade Bliss
(Makes Approximately 1 Quart)

The first time I walked through the door at Creative Health Institute (CHI), I was handed a glass of Apple Lemonade along with the realization of “OMG, I’m not a weirdo here!”. That’s a darn good feeling when your culinary preferences are completely different than, let’s say…the rest of the world. So cheers to CHI for the base Apple Lemonade recipe, cheers to fall’s abundance of apples, cheers to being BLISSED out on Mother Nature’s finest ingredients!
8 Apples, Organic
2 Lemons, Organic
Ginger Root to taste
Juice all of the above, stir, chill and serve.
*It’s best to juice the ginger root between apple chunks. This will ensure that the ginger runs through the juicer properly. 
*Use an espresso machine to heat to 115* for a warm cider on a chilly day.


  1. Anonymous

    October 20, 2011

    Is a key ingredient missing (i.e. water)? I tried the recipe above and it came out the consistency of cream soup… Still good, but not what I was expecting.

  2. Margaux Drake

    October 22, 2011

    Hmmmm. Are you “juicing” the apples, lemons and ginger or putting them in a blender? I use a Champion Juicer for the apples and ginger then I use a citrus juicer for the lemons. I do not add water, only a generous amount of ice. The consistency is exactly what is in the photo. Let me know how you juiced your ingredients. I’ll try to help you unravel this mystery:)