Vegetable and Fruit Juicing

Vegetable and Fruit Juicing is an easy way to virtually guarantee that you will reach your daily target for vegetables and fruits, in an easily digestible form.

Fruit juices

Many people enjoy fruit blends, and creating your own blends during a fruit’s season is the most economical way of enjoying juice. Some people have a hard time drinking acidic juices on an empty stomach. Some easily tolerated fruits include berries, melon, apples, and grapes. Your best bet is to use fruit with high juice content; thicker fruits like bananas will become too mushy to juice well.

Try the easily-tolerated fruit blends below –

juicing-by-lucelle

 

Using a juicer

csjuicingstill3.jpg

A juicer appliance is all that is needed to produce many raw fruit and vegetable blends.

To use a juicer, first prepare your fruits or vegetables. Choose produce at the peak of freshness and maturity. Make sure the fruit is not bruised, damaged, or blemished, because the fruits will generally be put into a juicer whole. Wash your produce well. Some people like to use a scrubber pad and a tiny bit of dish soap to scrub the surface of fruits and vegetables before juicing them.

After washing, fruits should be seeded and cored, and vegetables should have the tough rinds and seeds discarded. The juicer will remove the nutrients from thin-skinned fruits and vegetables, but fruits with rinds, such as melons and citrus fruits, should be peeled. Cut your produce into quarters or dice it, and place it into the juicer. Follow the instructions for using the appliance.

After each use, clean all the parts of your juicer thoroughly, according to the manufacturer’s directions. If you notice that the machine is slowing down during use and the juicer does not eject pulp automatically, stop the machine and remove any pith, pulp, or fibers that may be clogging the machine’s operation.

Here are a few easy-to-make, easily-tolerated fruit blends:

Apple Pineapple Ginger Juice
• 1 apple, cored and sliced
• 1 cup pineapple, peeled and diced
• ½ inch fresh ginger root

Blueberry Grape Juice
• 1 cup of grapes (any variety; does not need to be seeded)
• 1 cup blueberries, fresh or frozen

Apple Kiwi Juice
• 3 kiwis, peeled
• 2 apples, cored and chopped
Pineapple Orange Strawberry
• 1 orange, peeled and sectioned, all white pith removed
• 1 cup pineapple, peeled and diced
• 5 strawberries

Melonade
• 1 lemon, peeled and pith removed
• 5 strawberries
• 1/4 watermelon, without rind

For extra flavor, toss in a few tablespoons of raisins, nuts, or dates while juicing produce. Alternatively, add banana chunks or yogurt while juicing to create a satisfying smoothie.

kitchen-aid-juice-recipes-8437.jpg

Vegetable Juices

People are more familiar with drinking fruit juices than vegetable juices. It is easiest to start out with mild vegetables that you already know you like. Always cut vegetables into small pieces and remove hard rinds or seeds. If you use pithy vegetables or ones with fibrous stalks, clean out the juicer often.

 

Try a combination of the following easily digestible vegetables: celery, fennel stalks, and cucumbers. These three do not have the same nutrient density as leafy green vegetables, but they are a good start.

 

Add cilantro or parsley for additional flavor. Once you get accustomed to these three vegetables, start adding vegetables that are denser in nutrients and stronger-tasting vegetables. Carrots and beets are a good choice, because they contain easily digested sugars, and add taste and color to your drink. Always cut vegetables into pieces and remove stems and tough, woody ends.

 

Herbs and spices are also an excellent way to add flavor and additional vitamins to your juices. Although fresh herbs provide the best nutritional punch, dried herbs are just as acceptable. Remember, though, that dried herbs are more potent than fresh. You can also add hot sauce, garlic, pepper, and other seasonings to the juice. If you use kale, collard greens, dandelion greens, or mustard greens, which have high nutritional value, add only a small amount, because these leaves can be bitter.

 

Try some of these Vegetable Blends:

 

5-Vegetable Juice
• 4 potatoes
• 4 carrots, sliced
• 6 broccoli florets
• 6 Brussels sprouts, woody stems removed
• 1 cucumber, skin on, chopped
• 1 teaspoon seasoned salt

Celery-Cabbage Combo
• 4 carrots, sliced
• 2 celery stalks, sliced
• 1 cup chopped cabbage
• 1 teaspoon fennel seed

Garden Tonic
• 1 cup baby spinach leaves
• 3 celery stalks, sliced
• 2 stalks of asparagus, sliced
• 1 tomato, quartered
• 1 tablespoon fresh basil leaves

Wheatgrass Tonic
• 2 stalks of celery, sliced
• ½ cucumber, sliced
• 1 cup baby spinach leaves
• ½ cup parsley
• ½ cup wheatgrass

Powerful Carrot Juice
• 1 beet, sliced
• 1 cucumber, skin on, chopped
• 1 cup baby spinach leaves
• ½ cup of parsley
• 1 green pepper, cored and quartered
• 1 clove garlic
• 1 slice gingerroot
• 6 carrots, sliced

PicsArt_07-13-08.04.29

If you want to blend fruits and vegetables. Try some of these blends:

 

Cucumber Celery Cooler
• 4 medium carrots, tops removed, sliced
• 1/2 cucumber, skin on, chopped
• 1 stalk celery, sliced
• 1 apple, cored and sliced
• 1/2 lemon, peeled and pith removed

Calcium Blend
• 6 broccoli florets
• 3 carrots, sliced and greens removed
• ½ cup edamame peas (removed from pods)
• 1 apple, cored and chopped
• 1/3 cup fresh parsley
• ½ lemon, peeled and pith removed

Potassium Blend
• 4 medium carrots, sliced and greens removed
• 1 stalk of celery
• 1 apple
• ½ cup fresh parsley
• ½ cup baby spinach leaves
• ½ lemon, peeled and pith removed

Tomato Spice
• 6 tomatoes, quartered
• ½ cup beet tops, sliced
• ½ lemon, peeled and pith removed
• 1 to 2 drops hot sauce
• ½ teaspoon horseradish
• ½ apple, chopped

Winter Blend
• ½ cup cranberries
• 1 cup apples, seeded and cored
• ½ cup chopped parsnips
• ½ cup beets, sliced
• 2 leaves of kale or cabbage
• ½ cup sliced Brussels sprouts
• ¼ cup walnuts

Cabbage/Cherry Juice
• 3 carrots, sliced
• ¼ head of cabbage
• 1 celery stalk, sliced
• ¼ cup fresh cilantro leaves
• 10 pitted cherries

Preserving juices

The best way to preserve your vegetable or fruit blends is to keep them refrigerated, can them, make them into jams or jellies, or to store them in the freezer. Juice can be poured into a plastic bag or freezer-proof plastic container. You can freeze juices such as pure lime or lemon juice in ice cube trays, and then store them in plastic bags in the freezer.

Frozen juices will last 6 to 9 months in the freezer and will last up to 2 weeks in a refrigerator. Juices can also be canned, though this will damage some of the nutrients. Tomato juice and citrus juices can be canned through boiling water bath processes, but most other low-acid juices must be canned in a pressure canner.

 

Juicing for Health and Weight Loss – Juicing: How Healthy Is It? – For more informations visit:

 

 

Advertisements

Categories: Archive