The main difference between juiced produce and whole produce is that juicing eliminates the fiber—the indigestible part. Juicing makes the food easier to digest and absorb. An advantage of juicing over buying commercial juice is that when you make your own juice you know exactly what it contains. You can be sure of avoiding added sugar, sweeteners, and other additives. Also many commercial juices are heat-treated to extend shelf life, which can destroy nutrients. In addition to ensuring maximum nutrition, juicing allows you to be creative so you can make all kinds of tasty juice combinations.
Buying and Preparation Tips
Don't buy more than a week's worth of fresh fruits and vegetable; otherwise they may spoil before you use them.
If possible, get organic produce—fruits and vegetables that have been grown without the use of pesticides or other harmful chemicals.
Thoroughly wash your produce before juicing. Use a vegetable brush to remove any residue and waxes. (You may also want to use vegetable washes that are found in health food stores.)
When using potatoes for juicing, avoid those with a green tint. Also, remove any sprouts or eyes on them.
Remove the skin before juicing apricots, grapefruits, kiwis, oranges, papaya, peaches, and pineapples. As a rule, leave small seeds in the fruits, except apple seeds. Remove all pits of apples before juicing.
You can keep most stems and leaves intact when jucing. But carrot and rhubarb greens must be removed.
To make leafy green vegetable juices (spinach, lettuce, greens, etc.) more palatable mix them with a mild juice like carrot juice.
As a general rule, don't mix vegetables and fruits together when juicing (for purposes of this article, tomatoes are considered vegetables). If you do mix them, do so sparingly and cautiously until you're sure the mixture doesn't upset your stomach.
Before juicing soft fruits that have little water, like avocados, bananas, and papayas, puree the fruits in a blender first. Then mix the puree into other juices.
Recipes
One big advantage of making your own juice over buying commercial juices is that you can be as creative as your imagination allows. That means your juices can be tastier and more nutritious than off the shelf drinks. Here are some recipes to give you ideas to start from. There's no need to follow them exactly. If you know a particular ingredient doesn't agree with you, feel free to leave it out. If you have recipes that you'd like to have listed here, let us know and we will add them to the website.
Apple/Pear/Ginger Drink
6 Red Delicious apples
4 brown pears
1 nickle size piece of ginger
After thoroughly washing all fruit, peeling and coring the fruit, and removing all seeds, cut the fruit into pieces small enough for your juicer. Add the ginger while juicing the fruit.
Carrot/Cabbage/Celery Juice
4 stalks of celery
2 Carrots
1 three-inch wedge of red or green cabbage
Cut the celery into 2-inc pieces. Trim the carrots; cut them into 2-inch pieces. Cut the cabbage into narrow wedges. Juice all the vegetables.
Lemon Drink
1 slice of lemon
1 cup or hot water
Place the lemon slice in a cup. Fill the cup with hot water.
Kiwi Mix 1
1 firm kiwi, peeled
1 green apple
1 small bunch red grapes
After thoroughly washing all fruit, and peeling the apple, cut all the fruit into pieces small enough to fit your juicer. Juice the fruit, then pour over ice and drink.
Pear/Apple Cocktail
2 pears
1 apple
1/4 lemon with peel
Crushed ice
Cut the fruit into narrow wedges. Cut the lemon into slices. Juice all the fruit together, and serve over crushed ice.
Vegetable Cocktail 1
4 carrots
2 sprigs of fresh parsley
1 large handful of spinach
1 large handful of kale
1 beet, tops included
1 clove garlic, peeled
After thoroughly washing all vegetables, and peeling the carrots and beets, cut all the vegetables into pieces small enough to fit into your juicer. Juice the vegetables and drink immediately.
Herbal Extracts That Are Good to Add To Juices
Burdock, Cat's claw, Celery, Echinacea, Fig, Garlic, Ginger, Ginkgo biloba, Goldenseal, Hawthorn, Horsetail, Licorice, Milk Thistle, Nettle, Red clover, Parsley, Pau d' arco, Pumpkin, Red beet crystals, Suma, Valerian root.
Buying and Preparation Tips
Don't buy more than a week's worth of fresh fruits and vegetable; otherwise they may spoil before you use them.
If possible, get organic produce—fruits and vegetables that have been grown without the use of pesticides or other harmful chemicals.
Thoroughly wash your produce before juicing. Use a vegetable brush to remove any residue and waxes. (You may also want to use vegetable washes that are found in health food stores.)
When using potatoes for juicing, avoid those with a green tint. Also, remove any sprouts or eyes on them.
Remove the skin before juicing apricots, grapefruits, kiwis, oranges, papaya, peaches, and pineapples. As a rule, leave small seeds in the fruits, except apple seeds. Remove all pits of apples before juicing.
You can keep most stems and leaves intact when jucing. But carrot and rhubarb greens must be removed.
To make leafy green vegetable juices (spinach, lettuce, greens, etc.) more palatable mix them with a mild juice like carrot juice.
As a general rule, don't mix vegetables and fruits together when juicing (for purposes of this article, tomatoes are considered vegetables). If you do mix them, do so sparingly and cautiously until you're sure the mixture doesn't upset your stomach.
Before juicing soft fruits that have little water, like avocados, bananas, and papayas, puree the fruits in a blender first. Then mix the puree into other juices.
Recipes
One big advantage of making your own juice over buying commercial juices is that you can be as creative as your imagination allows. That means your juices can be tastier and more nutritious than off the shelf drinks. Here are some recipes to give you ideas to start from. There's no need to follow them exactly. If you know a particular ingredient doesn't agree with you, feel free to leave it out. If you have recipes that you'd like to have listed here, let us know and we will add them to the website.
Apple/Pear/Ginger Drink
6 Red Delicious apples
4 brown pears
1 nickle size piece of ginger
After thoroughly washing all fruit, peeling and coring the fruit, and removing all seeds, cut the fruit into pieces small enough for your juicer. Add the ginger while juicing the fruit.
Carrot/Cabbage/Celery Juice
4 stalks of celery
2 Carrots
1 three-inch wedge of red or green cabbage
Cut the celery into 2-inc pieces. Trim the carrots; cut them into 2-inch pieces. Cut the cabbage into narrow wedges. Juice all the vegetables.
Lemon Drink
1 slice of lemon
1 cup or hot water
Place the lemon slice in a cup. Fill the cup with hot water.
Kiwi Mix 1
1 firm kiwi, peeled
1 green apple
1 small bunch red grapes
After thoroughly washing all fruit, and peeling the apple, cut all the fruit into pieces small enough to fit your juicer. Juice the fruit, then pour over ice and drink.
Pear/Apple Cocktail
2 pears
1 apple
1/4 lemon with peel
Crushed ice
Cut the fruit into narrow wedges. Cut the lemon into slices. Juice all the fruit together, and serve over crushed ice.
Vegetable Cocktail 1
4 carrots
2 sprigs of fresh parsley
1 large handful of spinach
1 large handful of kale
1 beet, tops included
1 clove garlic, peeled
After thoroughly washing all vegetables, and peeling the carrots and beets, cut all the vegetables into pieces small enough to fit into your juicer. Juice the vegetables and drink immediately.
Herbal Extracts That Are Good to Add To Juices
Burdock, Cat's claw, Celery, Echinacea, Fig, Garlic, Ginger, Ginkgo biloba, Goldenseal, Hawthorn, Horsetail, Licorice, Milk Thistle, Nettle, Red clover, Parsley, Pau d' arco, Pumpkin, Red beet crystals, Suma, Valerian root.
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