Are you ready to take the juicing plunge? Feeling overwhelmed? You’re in good company. I remember well the early juicing days… there was the morning I accidently juiced mustard greens, thinking it was kale. Did I mention I was pregnant and already had crazy heartburn? I even tried to juice a banana- let’s just say it didn’t go well. Yes, there is a small learning curve to the juicing game, but the following tips are sure to ease your pain:
-Wash fruits and veggies before juicing. I wash mine in cool soapy water (I use a squirt of seventh generation soap) and soak for ten minutes. Rinse, squeeze out excess water, and place in strainer while prepping.
– Place a plastic grocery bag in the pulp container and simply throw it out after each use. Makes for quick and easy clean up.
– Slice your apples to avoid eating the seeds. Peel citrus, as the rind of the peel when juiced can leave a bitter aftertaste.
-Sandwich tender greens (spinach, lettuce, dandelion, kale, etc.) between bulky, hard items of produce (apples, beets, cucumbers, sweet potatoes, etc.). This resistance compresses the greens and yields more juice. If not, the greens (when not solidly packed) will get macerated and produce lots of pulp- and little green juicy goodness.
-Run remaining pulp through 2-3 times; each presses yields a few ounces of juice. Do you cringe at the thought of throwing away extra pulp? Don’t! It makes a stout addition to your compost pile or green smoothie. You can also freeze it in ice cube trays for later use in your soups, stews and sauces.
-Once you are finished juicing, add some purified water and run for a few seconds to capture any juicy pulp remnants. Don’t want to miss this good stuff!
-Rinse and wash juicer immediately for a quicker and easier cleanup.
-Stir juice and drink immediately. If that’s not possible, seal juice tightly in a mason jar and refrigerate immediately to slow down the oxidation process and retain as many nutrients as possible. Fresh juice (unlike it’s various processed store-bought counterparts) is highly perishable, so it’s best consumed immediately. There are different recommendations for storing juice, but I refrigerate mine no longer than 24 hours.
That’s it! You’re ready for juicing greatness, friends! A little extra work, sure- but the health benefits will far outweigh a few extra minutes each day. Can’t wait to hear from you- any extra tips you’d like to share? Happy juicing…