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Why juice? Juicing is a fabulous way to assimilate and absorb the maximum nutritional content of fruits and vegetables. All the enzymes, water soluble vitamins and minerals inherent in these foods are condensed into one glass of juice and, because of the absence of fiber, the highly concentrated nutrients go straight into the bloodstream. By drinking juice, the liquid no longer needs to be extracted from the fiber, so you are eliminating a key digestive process which limits your absorption of all the myriad nutritional benefits. Plus, with spring now upon us, we have a greater variety of fresh, bursting-with-flavor produce just sitting on the shelf, waiting to get juiced. Before we get to recipes, here are a few considerations: Juice Machines: Though there are quite a few varieties available, the most popular machines are Omega, Champion, Phoenix and the Juiceman; they range in price from approximately $150 to over $1000. Though the initial expense can be off-putting to many, a good, well-functioning juicer will more than make up for one's initial investment over time. Juicers are usually available at natural foods stores, and, since they can be pricey, it's a good idea to get recommendations from those familiar with the various machines. We have the Juiceman model, which is moderately priced and well-suited for our needs. Washing Produce: There are several methods one can use, but for this is the method we found to be the simplest: Fill your sink with cold water, add a few tablespoons of salt and the juice of half a lemon. Soak the produce for approximately ten minutes, then rinse. There is also possibility of buying a natural, commercial produce cleanser. For fruits that are commonly waxed, such as apples, Steve “The Sproutman” Meyerowitz recommends dipping the fruit into boiling water for five seconds and then lifting it out of the water with tongs. Different types of juices: Different juices yield different results. The basic varieties are as follows: Fruit - Fruit juices are generally thought of as cleansing, refreshing and they offer a quick burst of energy. The high water content flushes the digestive tract and kidneys, as well as purifies the bloodstream. Grapes, apples and lemons are all strong purifiers. Fruit juices are high in sugars, and although the sugars are natural, they should be used with moderation, especially by those who have been advised to limit sugar consumption. Carrot and carrot combinations - Carrot juice is generally thought of as being an energy drink. Carrot juice is sweet, so it's often recommended to mix carrots with other vegetables to cut back on the sweetness and sugar. When you're making carrot combination juices, the carrot proportion should always dominate. Unless they are organic, carrots should have the about a 1/2 inch trimmed from the stem end because that's where pesticides are concentrated. Organic carrots do not need to be trimmed; they just need to be washed. Green Juices - This is what is thought of as “serious” juice. Green juices are healing, stabilizing and calming; the energy they offer is centering. They are best enjoyed in the evening. Green juices are a potent cocktail of nutrition. Because green juices are so very powerful, unless they are diluted with some carrot or apple juice, they can cause light-headedness and gastric distress. Only about a quarter of your glass should be green juice, with the rest being carrot, apple, or a combination of the two. For all juices, using organic, unwaxed produce is ideal. The Unjuicables - These fruits and vegetables yield so little water, at best they can leave you with very little to drink and at worst they can damage your juicer. When you see commercial juices with any of the below ingredients, it is usually the pulp of the fruit mixed with a lot of apple or grape juice. Apricots Odds and Ends - It is best to wash and chop your produce right before juicing, and to drink it right after juicing, because your juice rapidly loses nutritional potency otherwise. While it is best to drink juices right after they are made, they should be slowly sipped rather than gulped. Oranges, tangerines and grapefruit should be peeled before juicing, but use a vegetable peeler so as to just remove the rind, not the white pith, which contains a lot of nutrients. When you're making a vegetable juice that contains produce that has a stronger odor, like garlic and ginger, the stronger smelling items should be among the first to be juiced so the ones that follow can push the last remnants through. Because of digestion considerations, fruits and vegetables generally should not mix together, with the exception being apples and carrots. Kiwi Ka-zow-ee! You can juice the grapes with the stems if they are organic. Cut the kiwis into wedges. Peel the oranges, leaving the pith on, and cut it into segments. Process it all in the juicer. A Shot of C If the pineapple is not organic, remove and discard the skin. Cut the round into strips, and peel the tangerine, leaving on as much pith as possible. Cut the tangerine into segments. Process it all in the juicer. Iron Maiden Trim the stems off the carrots if they're not organic and cut the carrot into smaller pieces. Process it all in the juicer. Deep Cleanser Trim the stems off the carrots if they're not organic and cut the carrot into smaller pieces. Cut the cucumber into quarters and strips. Cut the beet into smaller wedges. Process it all in the juicer. Carrot-Cucumber Calming Juice Trim the stems off the carrots if they're not organic and cut the carrot into smaller pieces. Cut the cucumbers into quarters and strips. Process it all in the juicer. Immunity Juice Trim the stems off the carrots if they're not organic and cut the carrot into smaller pieces. Cut the celery into smaller pieces. Begin juicing with the garlic, and process it all in the juicer. Red, Red Juice Cut the beet and the apple into narrow wedges and process them in the juicer. Jolt O' Ginger Cut the apples and pear into narrow wedges. Slice the gingerroot if it's too big for your juicer. Process it all, beginning and ending with the apple.
Some books I recommend reading to learn more about juicing is Jay Kordich's The Juiceman's Power of Juicing, Steve Meyerowitz's Juice Fasting and Detoxification, and The Complete Book of Juicing by Michael Murray, N. D. |
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