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Trail runner, Olympic-medalist marathoner and American record holder, Deena Kastor, is still running strong. She recently put out a new book, Let Your Mind Run, where she describes what she’s gleaned from a fruitful life and running career (which started at age 11).
Living in Mammoth Lakes, California, Kastor mainly trains out her backdoor, in the mountains at 8,050 feet. This article is from the Trail Runner archives – in 2013, she shared a couple of her favorite juice recipes with us. Bon appetit!
Sunrise
Makes one 12 oz. glass
2 oz cantaloupe
4 oz orange juice, fresh squeezed
4 oz apple
1 oz sugar beets
1 oz fresh ginger
Wash all fruit skins to remove any residual dirt. Process all the fruit except the beets through your juicer right into the glass or pitcher. Stir gently to combine.
Process sugar beet separately through the juicer, into a glass or a pitcher.
Using a spoon, pour the beet juice into your glass over the spoon and watch the Sun Rise.
The Green V
One 12 oz. glass
1 oz Black Tuscan Kale
2 cucumbers with seeds and skin
2 oz celery stalk
1 oz Italian Parsley
2 oz honeydew melon
4 oz granny smith apple
Wash all fruits and vegetables before processing to remove any residual dirt.
Process all the fruits and the vegetables through your juicer into a pitcher or glass. I suggest processing the apples last as a good way to cleanse the juicer.
Stir slightly and enjoy!
Related: Let Your Mind Run—Trail runner and olympian Deena Kastor on what she’s learned in her long career.