Juicing Recipes

Nothing in the world is more beneficial than fresh fruit and vegetable juices. The better your juicing machine the more options are available to you although even the most basic of juicers lets you produce most of the beneficial juices.

Juicing Recipes

The first important note of juicing is WASH EVERYTHING! Even organic foods (best but not essential in juicing) need to be washed thoroughly as they have been handled and put through a lot in shipping.

The best way to wash your foods for juicing (particularly the non organics) is to put a half a cup of apple cider vinegar (not the white petroleum vinegar as that is just defeating the purpose of washing off petroleum based products and pesticides) into about a gallon of water in large bowl and soak the items to be juiced for a few minutes then rinse with clean (I always use filtered water, as a filter is so inexpensive to get most of the chlorine and such out of my water supply).

Waxed foodsWaxed foods that are not inorganic such as Cucumbers and Apples should be peeled as the wax is difficult to thoroughly remove to ensure that all pesticides are also removed.

Be sure to wash and dry all your juicing items thoroughly and restore to cool environment immediately as warming up the foods loses a lot of the beneficial vitamins within minutes. Cut the items as necessary to fit into your juicer.

During the juicing process, if you are making a large batch, keep the juice in the refrigerator each time you add it to your jar to keep the food as cold as possible at all times and retain every bit of the nutrution you are harvesting.

My “basic” juice recipe is 5 poundds of apples mixed with 1 bunch of celery and one pound of carrots. This makes approximately 1/2 gallon of juice depending on the freshness of the foods.

No matter what vegetable juice I make I alwasy add apples as the base for taste but also because apple pectin (the foamy stuff you get when you juice) has enzymes to break down every other food.

I dont mix other fruits with the vegetable juice as a matter of personal preference. My fruit juices almost always contain apple also with the exceptiong of citris. Citris should always remain exclusively citris to maintain acidity. However, if they are a bit strong they can be put into a blender with a banana or two.

Items I like to juice regularly include beets (only about 1/2 beet to the basic juice recipe as beets are very strong and “self limiting”), parsley, dark leafy lettuce, cabbage, cucumber, bell pepper (only one to the basic recipe as it tends to sweeten the juice), zucchini and any other readily available vegetable in season.

Don’t be afraid to experiment. Keep a balance of bitters (sprouts, leafy greens) and sweets (bell pepper, beet) so that the juice is palatable and tasty.

Most fruits should have the skins removed unless they are organic in which case you need only remove the rinds of thick skinned fruits such as oranges (the rind is juicable but creates a bitterness, and is best saved shaved for recipes and marmalade), melons (watermelon is the exception and can be juiced in its entirety),other citris fruits and anything else that has a thick or bitter skin.

Otherwise organic fruit skins are perfectly acceptable though most of the skin will be kicked out by the juicer.

Juice fasta are a great start to weight loss or health improving diets and should be encouraged regularly. They are effective in increasing energy and mental acuity. Have a healthy mix of fruit and vegetable juices rather than relying on one or the other. Bananas seldom juice though and should be added to juice with a blender.

Make juicing fun. Haunt your local farmer’s market and get a good supply and experiment to find your favorites. You can juice one glass at a time or make larger supplies.

If you make “batch” juices be sure you can drink it within a couple of days or freeze extra in paper milk containers or other freezable juice containers (leaving about an inch and a half to two inches at the top of container for expansion as the juice freezes) and thaw out a day or two in advance of need by transferring to refrigerator.

Frozen juice can generally keep all of its nutrients up to six months.

Here’s to your health!

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