getgetjuicedjuicedbasic steps and hot secrets

to get you up and juicing

vanessa simkins

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Copyright 2013 by Vanessa Simkins. All rights reserved. No part of this publication may be reproduced or transmitted in any form whatsoever, electronic, or mechanical, including photocopying, recording, or by any informational storage or retrieval system without express written, dated, and signed permission from the author.

Published in the United States by: All About Juicing, PO BOX 7044, Spring, Texas 77387 www.all-about-juicing.com

disclaimer Please note that much of this publication is based on per-sonal experience and studies. You should use this information as you see fit, and at your own risk. Your particular situation may not be exactly suited to the examples here; in fact, it’s likely that it won’t be the same, and you should adjust your use of the information and recommendations accordingly.

The information contained in this guide is intended to help readers make informed decisions about their health. Nothing in this document is in-tended to replace common sense, legal, medical, or other professional advice, and is meant solely to inform the reader. The information pro-vided in this guide in no way substitutes for a physician’s advice. None of these statements have been provided or verified by the AMA or FDA. These juice combinations or our diet plans will not treat, cure, or prevent a disease. Please consult with a doctor before conducting any health regi-men. Although the author and publisher have endeavored to ensure that the information provided herein is complete and accurate, they shall not be held responsible for loss or damage of any nature suffered as a result of reliance on any of this guide’s contents or any errors or omissions herein.

Cover & Interior design by Reese Spykerman

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ContentsIntroduction

The benefits of juicing (why we do it)Juicing vs blending

Juicers (how to choose)Handy juicing tools

How to juiceJuicing without a juicer (blender juice)

How to drink your juiceHow to store juice + keep it fresh

Taking juice on the roadAdding extras to your juice

Juicing tips and adviceMaking your own recipes

Fruit and veggie substitutions What to do with the pulp

Juicing FAQ’sJuicing recipes

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FRUIT JUICES

Pineapple blushTart lemonade

Apple strawberry punchCitrus smashPom punch

Cran apple crushPersimmon tangGrapefruit kiss

Apricot acesJazzy pear plush

Berry blastPeachy punchMorning crazeHoneydew flipCherry cooler

VEGETABLE JUICES

Carrot cocktailVeggie sunshine

Carrot beet sunriseVeg 5

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Apple carrot mixerBeet breeze

Spicy tomato tonicVeg crush

Orange tomato zingerSweet starletCucumberadeWaldorf tonic

Carrot celery crunchEnergy cocktailFlaming fennel

GREEN JUICES

Green coladaMinty limeade

Cool cuke coolerGreen sunrise

Green pear punchGreen breakfastiniSpinach hot spot

Green beauty juiceKale crazeGreenade

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INTRODUCTION

Hello my juice lovers! I still remember when I first started juicing—I had so many questions (and funny stories). I learned the hard way and I really don’t want you to learn the hard way too. I created this guide to educate you on the key things you should know so that you aren’t left wondering what’s right, what’s wrong, and what’s recommended.

If you take nothing away from this guide except that juicing is the single easiest way to squeeze nutrition into your diet, then I’ve done my job. Juicing really is the most helpful thing you can do for your body nutrition-ally – and it will really change your life if you allow it to. You don’t have to like every juice or even do it everyday. Simply learning to integrate super drinks into your life will make a huge difference in your health. This juicing guide will take you through all the basics and secrets that have taken me years to uncover. It will help you feel more comfortable with juicing as you make it a part of your daily lifestyle. I’m right beside you and will walk you through everything. Here’s what you’ll learn:

How to choose a juicer, a blender and handy kitchen tools.

The difference between blending and juicing so you know which is better for you.

How to create juice combinations that will make you swoon instead of gag.

What to do if you want to store fresh juice or take it on the road.

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How to meet your daily juice quota while travelling.

Answers to the top Q & A’s I get asked on a daily basis.

Important tips and advice to help you juice for health, weight loss or ailments.

Creative ways to use your leftover juicer pulp.

PLUS 40 mouthwatering juice recipes you’re sure to love.

Please be sure to join our juicing community on Facebook and connect with us via our emails. I’m so excited you are a part of my life and I love juicing with you! Xoxo

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benefitsjuicing

the

(and why we do it)

benefitsjuicing

theof

Let’s break this down to one simple principle: Our body needs good fuel to function op-timally. When your body has the nutrition it needs, it func-tions at its highest and deepest level. It’s constantly cleansing, constantly creating new cells, and constantly fighting against toxins. Food is our fuel. We need good fuel so that our bod-ies can be healthy instead of weak and constantly sick. Good fuel comes from good, pure food. Fruits and vegetables are just that.

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Another reason why juicing is so beneficial is very few of us actually manage to get the basic nutrients we need each day. It’s hard for most of us to get fruits and vegetables into our diet every day. Even when you eat really well, juicing is a great way to supplement your healthy diet. Juicing virtually guarantees success in consuming nutrients we need daily because it’s so easy to drink two or three glasses of freshly prepared juice.

Here are some more reasons:

Juicing facilitates a more varied, interesting, nutritionally balanced diet. Many of us tend to eat only a few different types of fruits and vegetables. For example, a

lot of people do not branch out much farther than peas, green beans, lettuce, and carrots as far as vegetables are concerned. Some just do not enjoy eating any others. Juicing lets you enjoy a wide variety of veggies even when you do not like eating those same vegetables whole. Juicing gives you a more comprehensive, balanced blend of essential nutrients as well. I never eat kale or spinach (simply because it isn’t my favorite), but I juice it to receive the benefits of the dark, leafy greens, and I think that’s so awesome that we have this option.

Fresh, raw produce is definitely more nutritious than its cooked counterparts, mainly because the nutrients in raw produce have not been destroyed by heat.

Juicing raw fruits and veggies preserve all their vitamins, minerals, enzymes and natural goodness.

Although eating whole raw produce is much more nutritious than eating cooked or processed foods, eating enough raw hard vegetables to satisfy your daily

nutritional requirements would cause excessive wear and tear on your teeth and jaws. Imagine how tired your jaws would be if you ate two or three pounds of raw carrots every day. Drinking a couple glasses of freshly prepared carrot juice every day will give you the same health benefits but will be much easier on you physically. Juicing is less tiring and much more efficient than eating large quantities of raw fruits and vegetables every day.

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Juicing helps your body absorb and metabolize all the beneficial nutrients in fresh produce. Juice is liquid; fruits and vegetables are solid. Freshly prepared fruit or

vegetable juice contains the same types and amounts of nutrients as the whole produce it’s prepared from, but those nutrients are easier to absorb and metabolize when they’re already in liquid form. It might sound a bit odd, but in a way juicing helps “pre-digest” whole fruits and veggies. Your body will be able to take advantage of more of the wholesomeness of fruits and vegetables when they have been juiced.

New nutrients are being discovered all of the time. You could take a vitamin, but the only nutrients you will get in a vitamin are the ones that have been discovered and

named. Fresh produce has nutrients that haven’t even been discovered yet that help our body in ways we don’t even know about. Juicing allows you to supplement your diet with the real-deal nutrients, not nutrients made in a lab.

What does all this boil down to?

Better sleepIncreased sex drive

Glowing, clear skinSustained & lasting energyA clearer mindWeight lossImproved vision

A happy digestive systemLeaner body

Less inflammationCellular detoxBoosted immunity

blendingjuicing

vsblendingjuicing

vs

Juicing versus blending can be confusing for some, but it is im-portant to understand that they are very different.

While both techniques produce delicious, nutrition-packed beverages from raw produce, juicing and blending are signifi-cantly different and so are the beverages they create. Here’s a little non-technical information to help you understand how juicing and blending differ.

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JUICING

Juice extractors use one of several different methods to produce juice from chopped or sliced raw produce. At its most basic level, however, juicing can be thought of as a process that grabs all the nutrients and water out of produce while filtering out all or almost all of the fiber. Because the juices they produce contain very little if any fiber, juicers create a very easily digestible liquid. In a way, the nutrient-rich juices that juic-ing creates are “pre-digested” because they don’t contain any solids. Being in liquid form already, the nutrients in freshly created juice are quickly and easily absorbed by your body.Because the fiber has already been removed, digesting juices is much easier for the digestive system to accomplish. Certain health conditions can make it difficult to process the fiber that naturally exists in produce, and juicing eliminates this issue. Juicing can also benefit people who have a sensitive digestive system and require easily digested foods and beverages.

Because juices are so quickly digested, their nutrients will “hit” the bloodstream much more rapidly (and basically all at once) than when whole fruits or veggies are eaten. This effect can provide a quick burst of energy and instant nutrients to feed our cells so that they can do their work in our bodies.

The presence of fiber makes the digestive system work harder and slows the breakdown and metabolism of foods. As a result, the body’s absorption of the food’s nutrients into the bloodstream is slowed and evened out when fiber must be digested along with the other nutrients.

BLENDING

Blending is a much different process than juicing. Basically, a blender very finely chops all of the produce that’s fed into it. Unlike a juicer, a blender does not discard the fiber and extract the nutrients and water– it chops up the entire fruit or vegetable, including any skin and fibrous materials. Although blending results in a beverage with

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a smooth, even consistency (giving rise to the term “smoothie”), every bit of fiber in the original produce remains in the beverage.

The presence of the fiber in a blended fruit or veggie drink means it’s more filling than the juice produced by a juice extractor. But, perhaps more importantly, it also means a blended drink takes longer to digest and metabolize.

THE BOTTOM LINE

Both types of beverages – juices created with a juicer and smoothies created with a blender – are wholesome, delicious, and jam-packed with nutrition. They are, however, very different. The fiber that naturally exists in fruits and veggies is removed during the juicing process, while blending simply converts whole produce into a smooth, liquid consistency without removing any of the fiber. Some blender companies claim their equipment can be used for juicing, but it’s important to realize that no blender actually removes any of the produce’s fiber.

Juicing and blending are both beneficial, but each has its pros and cons and they deliver their health benefits in different ways. A certain amount of dietary fiber is vital for good digestive health, so owning a juice extractor and a high-quality blender is the way to go, in my opinion. Drinking nutrient-rich juices or smoothies throughout the day will help you increase your consumption of fresh produce and provide an ongoing supply of wholesome fuel from plant rather than animal sources. I enjoy both and

encourage you to do the same.

juicersjuicers(how to choose)

There are several types of juic-ers and brands of juicers to con-sider before buying. The first thing you’ll want to decide is the type of juicer that fits your needs. Your options are a man-ual juicer, a centrifugal juicer, a single gear juicer, a twin gear juicer, and the hydraulic press.

I am going to give you a short overview of each one. If you are getting serious about juicing, the process can get overwhelm-ing, but this overview will help make your decision easier. Also, remember, any juicer is better than not having one at all.

CENTRIFUGAL JUICERS     (PRETTY GOOD)

These types of juicers use a centrifuge (spinning) technique to extract the liquid from the produce. The machine cuts the produce and then spins the fruits and veggies through a fine mesh screen.

They are the most common on the market and many times, the most inexpensive. They are less versatile than gear juicers and tend to have a shorter life span. One major downside to these juicers is that the spinning creates high friction and the heat can damage delicate enzymes and nutrients.

Nevertheless, this is a great option for someone if you are just starting to juice, if you just aren’t sure if you are going to like juicing, or if you do not want to spend a lot of money on a machine. If you do purchase one of these models, it’s best to get a trusted brand as they tend to last the longest.

SINGLE GEAR JUICERS (TERRIFIC) 

Also called masticating, single gears have an auger that cuts and crushes the produce when juicing for optimum nutrition. It also has great versatility to make baby food, nut butters, ice creams, and some can even make pasta. They are durable and also an affordable option for their high juice yield and functionality.

Single gear juicers typically last a long time and are the best value for your money. They usually have strong motors and a lasting design. Most importantly, the technique it uses for juicing preserves the nutrients to serve up higher nutrition over a centrifuge machine. They are a step above a centrifugal juicer and a step below a twin gear juicer.

TWIN GEAR JUICERS (VERY TERRIFIC)

Triturating twin gears are known to be the best household models. These juicers have two gears that crush the produce at low speeds for the best output possible. Because it’s crushing the produce, it creates very little friction so that it does not damage

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delicate nutrients. It also creates a higher liquid output, so that you get the most juice out of your produce.

Twin gear juicers tend to be on the more expensive side, but are worth the money if you want the most nutrition, value, and versatility. They juice hard and soft produce well, including wheatgrass (some single gears cannot do this well). Twin gear juicers also have the ability to homogenize to make nut butters, baby food, ice cream, pastas, and more.

HYDRAULIC PRESS JUICERS (THE BEST)

These juicers use a triturating then hydraulic press method. These juicers are often too pricey for the average household juicer - they cost thousands. There is no doubt that they are a superior type juicer. They are often used commercially. Juicers that fall in this category include the famous Norwalk brand.

Other Juicer OptionsMANUAL JUICERS

These are hand operated and can only be used for citrus or wheatgrass. Their

functionality is limited but good for small juicing jobs of this type. There are a few basic styles of manual juicers. For example, a manual juicer could be referred to as a citrus juicer, but it can also be a hand crank type model that is mainly used for wheatgrass.

This is a good type of juicer to have around for everyday cooking, however, you cannot use this style juicer for juicing in bulk and for every day juicing. Some people enjoy the higher end manual juicer (the crank style) for travel as they can be easily packed into a suitcase. I find them a bit difficult to use this way, nevertheless, it is an option if traveling.

WHEATGRASS JUICERS

If you are looking to juice only wheatgrass but don’t want to upgrade to a twin gear juicer or a single gear model that can do the job, it’s nice to have a stand-alone model if you juice wheatgrass a lot. These are usually hand crank models that you can use to juice other produce if you are traveling or do not have electricity. Electric wheatgrass-only juicers are also great and removes the job of cranking. Overall, if you are going to juice a lot of wheatgrass, I would suggest getting a good quality gear juicer.

HIGH POWERED BLENDERS

We talked earlier about the difference between juicing and blending, and now you know that a blender is not a juicer. However, the Vitamix, Blendtec, and other popular brands can be used to make smoothies and blended juices. It juices by mixing the pulp with the liquid so you’re getting the whole vegetable and its fiber. While there are positives and negatives to this, it’s a great option if you’d like to have blended juices but want something more versatile to have for a lifetime. I have and use both a juicer and a blender.

There are many types of juicers available on the market and new brands are constantly appearing. Every year there are new models. As juicing gains in popularity you’ll see even more options. Some have held the test of time and others claim a

“new technology.”

Keep it simple- If you can afford it, get a single gear or a twin gear juicer. It’s worth the investment. Centrifugal juicers are great to start, but they will ultimately die out with continued use. I’ve had single gear and twin gear models for 15 + years with no problems. Many people that make this investment do not have to deal with the hassle of breaking or slow machines.

The Green Star, Omega, Champion, and Breville’s are brands that have been around for a while and are trusted. Here is a list of my favorites.

handyhandyjuicingjuicing

toolstools

Because I’ve been juicing for a while, I’ve searched high and low to on ways to make it an easy and fun process. There are a few other things you’ll need besides your juicer and blender in your juice kitchen.

cutting boards I love bamboo or plastic cutting boards and they are essential for my kitchen. I like very large boards as I find that I need a lot of space.

kitchen scale Many recipes call for a certain number of ounces of a particular produce, and that’s when the scale comes in handy. I do not make my recipes this way as I find it time consuming, but you might come across recipes like this from time to time and a scale will be helpful in these situations.

sharp knives Good knives are essential as you will be cutting most of your produce for your juicer. Try to invest in some high quality options. I like to use a paring knife, an 8-inch chefs knife, and even my serrated bread knife.

glass measure A glass measuring bowl or cup is really handy if you want to know how much you are making when you are playing around with your own recipes or would like to control your portions.

debbie meyer green bags Have you seen these? Pretty cool. It will keep your produce longer so you toss away less. They work like magic.

vegetable brush Vegetable brushes are great for washing your vegetables. I recommend cleaning your juicer’s small parts and strainer as soon as you’re finished juicing.

strainer This can be helpful if your juice is thicker than you’d like. Many people strain their beverage after it’s juiced, simply because they enjoy the watery texture. Stainless steel versions are the most popular but nut milk bags work great to strain juice, too.

vinegar vegetable soak You can buy some really great premade vinegar based washes nowadays, but if you want to make your own, fill your sink or a large bowl up with warm water. Dump in ¼ cup of white vinegar. Let your fruits and veggies sit for 15 minutes.

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salad spinner Not necessary, but I’ve found that salad spinners make cleaning lettuce and leafy greens extremely easy. Cut the greens before adding it into the spinner to wash them, and it works like a charm.

peeler This can be a great tool to remove citrus rinds. Also, if your produce isn’t organic and has skin, peel it to reduce the amount of pesticides you consume.

mason jars Superb for storing juice or smoothies, mason jars are cheap, easy and great for traveling. Fill your juice all the way to the top to reduce oxygen in the jar, seal up and you’re good to go. There’s many days I’ve sent my husband Adam out to work with a large mason jar of juice for lunch. He doesn’t seem to mind.

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juicejuicehow

to

Are you ready to rev up your juicer? Juicing is easy. It might seem like it’s intimidating at first, but once you learn how, you’ll see it’s very satisfying and just like cooking. Here’s how I like to do it.

GET READY TO JUICE

you need to have a juicer. Juicing citrus fruits by hand is doable for small amounts, but to get the most juice and to be able to juice all types of fruits

and veggies, you need a machine.

prepare your grocery list. Before going to the store, plan out what you’d like to juice and get the ingredients.

save time by preparing your fruits and vegetables. Wash them ahead of time. Assemble them in a container so you don’t have to think

about the exact ingredients.

HOW TO MAKE A JUICE

wash your produce. It’s important to rinse and scrub your fruits and veggies before juicing to ensure that any chemicals, bacteria, pesticides, or dirt is

not consumed.

prepare your fruits and veggies for juicing. Cut or tear the produce to fit into the juicer. For example, an apple needs to be cored, and citrus

would have to be peeled.

line your pulp basket. If your juicer has a basket attached, you’ll save yourself on clean up time if you line it with a plastic bag first.

feed the produce through your juicer. I find it helpful when making combo juices to alter the produce from firm to soft. If your juicer has

speeds, take a look at the instruction manual on which speed works best for soft fruits or hard produce.

rejuice the pulp. After you’ve fed all of your produce in and you have juice, its a good idea to feed the pulp back in (especially if you have a masticating

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juicer like the Champion) to make sure all the moisture is out. This is optional. If your pulp is dry, there is no need to do this. A funnel will make it easier.

pour your juice into a glass and drink! Some people like to dilute it with water, but I tend to like it full strength. You might also like to pour it over ice for a chilled beverage. Remember to drink it as soon as possible after it’s juiced because it will start to lose nutrients as time passes.

clean your juicer. After you have juiced, don’t waste any time in rinsing and scrubbing your machine with warm water so it doesn’t get sticky. Some juicers are even able to handle the dishwasher. Check your owners’ manual if you’re not sure.

juicingjuicingwithout awithout a

juicerjuicer(blender juice)

Do you really need a juicer? Many people who’d like to start juicing don’t own their own juic-er. They are just starting out. They want to know if buying one would be required. That’s understandable. And some people just don’t have the extra counter space in their kitchen, even for an appliance as useful and healthy as a juicer. Others might want an alternative that can help them decide whether they’re interested in juicing over the long term or if it’s something they’ll soon lose interest in.

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In truth, a juicer is indispensable for creating real juices. If you want all the benefits of fruit and vegetable juicing and you’re committed for the long haul, sooner or later you’ll need a juicer. But, if you just want to squeeze your own fresh orange or other citrus juice, you can probably “make do” without a juicer. It’s pretty easy to squeeze the juice out of oranges and other citrus fruits by hand. You can use an inexpensive, hand-held wooden, aluminum or plastic reamer, a hinged squeezer, or a more upscale hand press to get the juice out of citrus fruits. All these devices are fairly efficient and easy to use with citrus fruits.

Unfortunately, these types simply won’t work with vegetables and non-citrus fruits. An electric juicer will. Juicers can extract the juice from tomatoes, melons, carrots, lettuce, and a wide assortment of other produce, and they extract citrus juice much more efficiently than any hand-held manual device. A juicer will also ensure that you get the full benefit of all the vitamins, minerals, fiber, and other wholesome constituents of the fruits and vegetables.

However, there’s another option for “juicing” vegetables and non-citrus fruits. If you do not have a juicer, consider using an ordinary kitchen blender or food processor to start juicing without a juicer.

These appliances can work well if you like thick, fibrous juices or you begin with high

water-content fruits – watermelon, for example.

Peel your produce and chop it into small pieces. Place the pieces inside your blender’s

carafe or your food processor’s bowl. Turn on the machine and blend your produce to within an inch of its life, then strain using a fine-meshed sieve or strainer. Discard the pulp.

Drink your juice fairly quickly. Juice made in a blender or food processor will lose its freshness faster than juice that’s been extracted by a juicer. That’s because a blender or food processor introduces more oxygen into the juice than a true juicer.

Although juicing without a juicer isn’t possible (technically speaking), by using one or two workarounds you can still get some of the benefits of fresh, raw fruit and vegetable juices. If you really want to take advantage of all of the benefits of juicing,

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you’ll need to buy and use a true juicer. But if your budget is limited, if you’re short on counter space, or if you’re just exploring the possibilities and you want to make sure you’ll stick with juicing before you invest in a juicer, these devices can work well in the short run. They’ll give you a little taste of what you will experience if you buy a true juicer.

TIPS FOR BLENDING JUICES

When creating your own blender recipes, experiment with the amount of water to make it to your liking…thick or thin. Take a regular juice recipe and modify it

by adding water or coconut water.

If you want to add greens, add 1-2 leaves of lettuce, spinach, or kale to your recipes to make it undetectable in the juice.

A note about blenders: Some blenders can blend anything. The one that I own, in my opinion, is the best blender. It is the Vitamix, and it can blend pretty much

any fruit and vegetable. There are also some other powerful blenders out on the market. If you have a more inexpensive version, be careful the type of produce you blend. If you aren’t sure your blender can handle it, just leave it out and stick to fruits and vegetables that are soft and watery. The quality of your blender will ultimately determine what type of blender juices you can make.

The best produce to use in a blender, in general, are usually the ones that are not so good to juice in a true juicer. The watery, mushy type fruits blend so well.

These include peaches, apricots, strawberries, blueberries, raspberries, papaya, mangoes, plums, melons, and the like. These will be easy on your blender and make a smooth juice.

drinkdrinkyouryourjuicejuice

how to

There are several ways you can integrate juice into your diet. Here’s a breakdown of options.

daily juicing to supplement your diet My favorite way of juicing is to supplement my diet. I like to make 1 or 2 juices a day and 1 blended juice/ smoothie each day. I generally eat healthy, but those times when I’m not able to, I can be sure I’m still getting a good amount of nutrients from my juice.

juice with your meals Having a fresh glass of juice with your meal is a great idea. The best juices to have with meals are vegetable juices. Make sure you sip the juice between bites and chew the juice to activate the digestive enzymes in your saliva.

juice fasting Juice fasting is when you allow your body to rest and heal by only consuming fresh fruit and vegetable juices for a set aside period of time. The focus is cleansing. It can range from 1 day to 60 days and it’s an effective way to jumpstart your health and cleanse the body. I’m a fan of a quick and periodic juice fast to give my body and digestive system a needed rest. Many people do long-term juice fasting to clear up health conditions or lose a significant amount of weight.

a juice meal Who says juice can’t be a meal? After all, it’s more nutrient rich than most meals out there. If you are replacing a meal with juice, it’s typically a good idea to drink between 12-16 ounces. When you do this, your body will get a break from digesting and it can be very cleansing. It’s also a common and gentle way to lose weight. When you juice to replace a meal, it’s low cal, non-fat, and highly nutritious.

juicing for a snack or dessert Juicing makes a great snack or dessert. For the times during the day when you’re reaching for chips or cake, try juicing instead. It will satisfy your taste buds and also your sweet tooth if you’re feeling like you need a sugar fix. And when you’re done drinking it, you’ll have no guilt and only happiness for doing something great for your body.

HOW MUCH TO DRINK

This is completely up to you. There is not a set rule for this. If you’re supplementing your diet, try aiming for 1 or 2 eight-ounce glasses of juice a day. If you’re trying to heal your body from several health problems, you might want to consider having a pint or more a day. Keep in mind that juice does have calories and juice is food. If

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you drink too much, you could gain weight in the same way you would if you ate too much.

My favorite time to juice is in the morning on an empty stomach. It starts my day off right. I also like to have juice as a snack later on in the day.

storestorejuicejuice

how to

+ keep it fresh

Your juice will safely last about 12 hours in a jug, but you’ll prob-ably want to drink it within 6 if possible. If you have a Green Star or other high quality juicer you might be able to get away with 24-36 hours. If it’s really dark in color and tastes funny, throw it away. The old juice is oxidized and has become tox-ic. You definitely do not want to drink it as it could make you sick.

If you are going away for a few days and want to bring juice with you, the only way you’ll be able to do this safely and effectively is if you have a high end juicer like the Norwalk, Angel, or Green Star. The juice would have to be sealed with no air immediately after juicing.

OTHER WAYS TO KEEP YOUR JUICE FRESH

Fill your bottle or jug to the brim to reduce any air gaps. This reduces the speed of the oxidizing process in your juice or smoothie.

Add ice to keep the enzyme activity alive longer Add lemon or lime to help to preserve the juice (this works for smoothies, too)

Keep it in a refrigerator. It needs to stay cool so that it stays fresh.

Freezing. You can freeze juice, but it will lose some of its nutrients. If you freeze it, do immediately after juicing. Thaw it in the refrigerator and drink within 7

days of freezing.

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roadroadjuicejuiceon the

taking

There are so many times that we might want (or need) to take our fresh juice on the go with us. If you are going on a picnic, an all day excursion, a morning outing, doing a juice fast, going to work, or going to school, you might want to take juice with you. And you totally can. I’ve taken juice with me for many of the reasons above and it’s worked out beautifully as long as I prepped ahead of time.

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HERE ARE SOME RULES TO TAKING JUICE WITH YOU

plan ahead. If you are leaving in the morning, you’ll need to juice in the morning. Prep your produce the night before, if possible, sealing it in an airtight container or plastic zipper bag. This will be one less step you will need to complete in getting your lunch or to-go dinner packed in the morning.

juice, then go. Because fresh juice won’t last very long once it’s made, you’ll have to juice as soon as possible before the time you leave.

you must have a good bottle to carry it in. Plastic thermoses or containers will do, but the absolute best is a stainless steel drink carrier or dark colored glass. Most people use leftover glass bottles or mason jars, and that is perfect. If you use plastic, it must be the very hard thermos type plastic. Rubbermaid or Tupperware brands are good for only short periods of time (for example, if you were to take a drink on the commute to work). Plastic is never really preferable for most foods & drinks for the fear of chemicals leaching out.

I prefer the stainless steel because most brands have air and liquid tight fitting lids that work wonderfully for juice. They are also unbreakable. Stainless steel bottles tend to keep the cool temperature well. One other reason I like the stainless steel is because no light can get through (the light encourages oxidization); it’s completely

opaque. Most brands are indestructible and last forever.

keep it cool. Store it in a cooler or refrigerator to keep it from going rancid.

WHEN YOU CAN’T TAKE JUICE WITH YOU

If you’re thinking you need to forgo your juicing habit once you’ve left home, that’s simply not true. You might think that hotel living, road trippin’ and air travel are good excuses to skip your juicy ways. There are plenty of creative ways to get your super drinks. We juice lovers find a way and here’s how.

1. juice bars My number one preferred way to get my juice

when I’m travelling. Juice bars are everywhere across the world. I’ve been able to get fresh squeezed

juice in Spain, Portugal and Brazil (as well as NYC, the mountains in Colorado and every beach I’ve ever been

to). If you ask your hotel concierge, your friends who live in the area or do a quick google search you will be amazed

at what juicy places pop up around the corner. Chains like Jamba Juice are everywhere (you can get wheatgrass there!)

I’m also spotting fresh, raw juice in airports all across the country (you know this gets me excited).

2. the little blender If you like the idea, pack one of these personal machines in your suitcase. When you’ve hit your

destination, hit up the nearest grocery store for some of your favorite ingredients. Whip up your super drinks in this lightweight blender.

Bananas work great, or look for pre-cut fruits and veggies for easy prep. Keep extra veggies in a cooler to keep them fresh.

3. green and veggie powders While this is not like fresh, raw juice it is just like juice and packs a nutritional punch. I love amazing grasses

powder packets. They are so easy to mix into my water bottle.

4. hand crank juicer The Healthy Juicer, a hand crank juicer used primarily for juicing wheatgrass, uses no electricity and can juice fruits and

vegetables. This might be the most time consuming option, but if you really want fresh juice and don’t want to bring a heavy juicer, this works.

Of course, you could also get a lighter, inexpensive centrifugal juicer if you aren’t flying and can carry it in the car.

adding

to your

extrasextrasjuicejuice

Generally speak-ing, it’s best to leave your juice alone for optimal digestion. There are, however, a few things you can add to your juice to give it a boost. You can make a little juice shot by in-cluding one of these extras or combining them into your en-tire juice glass. I don’t recom-mend mixing more than one of these extras in at a time.

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spurinula A green algae that provides a rich mineral and calcium content. Great for the thyroid and for reducing the damage from radiation exposure (flying, microwaves and x-rays) ½ to 1 tablespoon is recommended, to taste. It’s a super green.

probiotic capsules Probiotics are used to restore the “friendly flora” back into our gut that dissipates from our standard American diet, antibiotics, and more. By restoring the flora, our digestive system works better. Break one capsule open and dump it into your glass.

fiber Psyllum husk, flax fiber, chia seeds, or milled flax seeds can be stirred in your juice. Many of these absorb the liquid and thicken the juice, so only add a little of this if you choose. Try adding 1 tablespoon and go from there.

liquid herbal extracts Liquid herbals (or tinctures) can be added to any juice drinks so that the taste of the herb can be masked. Because some tinctures do taste strong, just add a little if you do not want to taste the extract.

tips and

juicingjuicingadviceadvice

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Occasionally you will make a juice you do not like. Instead of just tossing it aside, try saving it. Add apples, bell peppers or carrots to make it sweeter. Add ginger

to make it spicy and hide the taste of greens or vegetables. Lemons also add a nice tart taste and balance out many combinations.

Drink your juice slowly. Take your time to savor it and “chew” your juice, swirling it around your mouth until it feels warm, especially with vegetable juices.

The swirling motion and the food activate the naturally occurring digestive enzymes in the saliva.

Green juices take some practice. They are very strong and must always be mixed with other produce, for example, carrot or apple. The green’s I’m talking

about are spinach, kale, parsley, lettuce, and broccoli. They can detoxify your body rapidly and if you have a straight green juice, you might find yourself feeling a little ill. It won’t cause you any harm. However, just make it a rule to making only a quarter of your glass straight green juice.

The easiest way to juice greens is to wrap them up in a cylinder, or to push them into the juicer, using a plunger and then following up with a firmer produce like an apple to push it through.

Cruciferous veggies like cabbage, collards, bok choy, kale and broccoli can cause gas, bloating and stomach upset in some folks. Go easy on these at first if you are

new to juicing.

When juicing soft fruits like berries, pears, and greens, it’s a good idea to juice the firm fruits in your recipe first and last to keep the softer foods from clogging

the juicer.

Go easy on fruit juices. Fruit juices are nutritious and cleansing for your body. They are also a good source of antioxidants. However, some fruits, like mango

and pineapple can be very high in sugar. Fruit sugar is not the same as white sugar but too much sugar in any form will send your blood sugar and insulin levels soaring,

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which can increase fat storage. You’ll be happy to know that apples are relatively low in sugar (especially the green variety). Stick to only a few fruit juices a week.

I know I’ve said this before, but it’s very wise to drink your juice as soon as possible after you juice. It starts to lose its nutritional value as time passes. It’s

very best to drink it within a few hours. Just remember that there are no preservatives in fresh juice. It can go rancid quickly.

Prepare your produce for juicing ahead of time. It is so much easier to have your produce cut up the night before or at least washed if you want to juice for

breakfast or lunch. I like to wash and cut up everything. Put it in plastic bag or glass storage container, pop it in the fridge, and voila! It’s ready to be juiced for breakfast or any time-crunched portion of the day. As you start cutting vegetables they do start to lose nutrients. It’s always best to cut just before juicing, but if you really need to save on time, you may want to prepare ahead.

Citrus juices tend to take longer to make, due to the preparation. Many times citrus fruits are picked before they are ripe. They can be acidic to our body.

Limit your consumption to only a few glasses a week, if that.

Cut produce before juicing, to ensure that it fits into your juicer. If you don’t, you’ll have to stop half way though juicing, and that can be time consuming.

Make a good habit of cleaning your juicer as soon as you’re done with it. If you

don’t, the pulp and juice will get sticky and make it difficult to clean the machine. Oy vey! I’ve had some “sticky situations” when I have been too lazy to clean up the juicer right away. Just remember to wash it up shortly after you juice.

The cheapest and easiest juice cups are large mason jars (canning jars). They work really well for storing juice and drinking because they are glass, they are

cheap, and they are spill proof.

Some fruits and veggies are just not super easy for fresh juice. Sure, you can use most produce, but some don’t work as well. Mushy fruit, like bananas, don’t

really juice (but they make great “ice cream” when you use the homogenizer or blank plate on your juicer). Berries are also mushy, but you can get juice out of them- it just

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provides a lower juice yield than an apple or orange would. Papaya, mango and avocado don’t yield much juice, so I prefer to blend them. In general, fruits and veggies with a higher water content are ideal for juicing.

Don’t overstuff your juicer and learn to have patience. Sometimes it takes time depending on the type of juicer you have, and if you don’t juice slowly you could

easily break your juicer.

Avoid juicing the pits. Sometimes if you’re in a hurry you might forget...bad, bad, bad for your juicer. They also contain cyanide. Keep in mind that these pits

do need to be removed before juicing any stone fruits.

When you start juicing, it’s not a bad idea to get it fired up a few seconds before you start to put the produce in the chute. Not necessary, but very polite. Run

your juicer for a few seconds after you finish to get out every last drop. I like to run a glass of water through the juicer to get the leftover juice into my glass.

In most cases, you can juice leaves and stems while juicing. For example, there are a lot of nutrients in the leaves of strawberries, so no need to remove them

before juicing. Beet tops are also very nutritious.

Lemon and lime peels are safe to juice, however, the skin is potent and can overpower your recipe. Juice your drinks with the peel on if you want to have a

strong lemon or lime flavor. If you want a more delicate flavor, simply cut the peel off.

Put some ice cubes in the blender with your juice. Or, pour your juice over ice cubes in a glass. This cools your fruit drink quickly in the summer and is very

refreshing.

If you want to change up your routine and make a thicker drink, put a little bit of banana in your juice mix and blend it like a milkshake. This gives your fruit drink

a certain softness and reduces the bitterness, especially if you are juicing something like grapefruit.

makingmakingyour ownyour ownrecipesrecipes

When you’re just starting out, you might want to stick to some of my recipes. But when you feel like you’ve got the hang of it and want to try creating some of your own, it can be really fun. Be adventurous. Try new things.

You’ll want to follow some sim-ple guidelines to ensure juice recipe success.

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1. I like to use a 2 to 1 ratio of veggies to fruit. For example, cucumber + celery + apple. This will keep most juices alkaline and low sugar. Many of my recipes do not follow this ratio and that is okay every now and then. And it’s okay if yours doesn’t either. I mention this because most of us add too much fruit. When I make green juices, a 3 to 1 ratio of greens to veggies/fruits is important. Green juices are very potent and must not be juiced alone. They must have a vegetable addition.

2. Fruits and vegetables generally do not mix. Our body does not digest the juice well when mixing fruits and vegetables. It also might cause gastric discomfort. Sometimes you’ll find that some vegetable juices have pineapple, pears, and cantaloupe, and that’s okay in smaller doses. However, it’s best to keep the recipes to pure fruit juice and pure vegetable juice. The primary exceptions are carrots and apples. They can be mixed with virtually anything.

3. Mixing too many types of produce together will sometimes make a funky tasting juice. We all know the advertisements for those store-bought juices that include so many types of produce. Truth is, when you make fresh juice with many types of produce, it will not taste as good as the store-bought brand. We are not adding any flavors.

All too often I see people who are new to juicing make elaborate concoctions that end up tasting terrible. This is not the way to stick with juicing. When you’re just starting out on your juicing journey, it’s important to keep it simple. As a general rule, keep it to 1-3 types of produce in one drink (plus it’s easier).

Before you move onto more complicated juices, try simple recipes:

Apple + celery juicePineapple + celery juiceBeet + apple juiceCarrot + apple juiceCucumber + lettuce + applePlain orange juiceGrapefruit + apple juice

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After you’ve made these, use them as a base for creating your own.

4. Experiment with some of the best veggies for juicing:• Cucumbers are cleansing and good for the skin. They contain a good

amount of water and can lighten up the flavor of a juice.• Celery is anti-inflammatory and alkalizing. It mixes well with many

vegetables - it has a neutral flavor.• Beets are a super liver cleanser and a great source of iron. Beet juice is

strong so start out with half a bulb. • Carrots are rich in beta carotene and a great liver/bladder cleanser.

They are sweet and pair with many veggies/fruits nicely. • Wheatgrass is awesome and will give you energy. Include a small

shot in your juice or smoothie to pack some extra nutritional punch. Overall, it’s a great detoxifier and is alkalizing.

• Spinach is high in iron, alkalizing and good for the skin. Only juice a few leaves of this veggie - it’s strong.

• Fennel is great for your digestion and reduces bloating. It has a tasty licorice-like flavor.

• Romaine lettuce is great for beginner green-juicers. It’s mild taste mixes well with most veggies.

• Herbs can be a great addition to your juices. Use parsley, cilantro and ginger.

• Lemons, ginger, apples, carrots can help change the taste of any juice.

In fact, apples and/or carrots are a great base for most of your juices if you are unsure of where to start.

fruitfruit++

veggieveggiesubstitutions

++

Often, we do not have the right produce on hand or we may re-ally dislike one of the ingredi-ents in the recipe. This doesn’t mean that the recipe is a total loss. Use this chart to help you determine what can work in place of an item you are looking to substitute. Of course, each substitution won’t work in each recipe so you’ll have to use your sense here. Also, some of the listed substitutions don’t juice well but will make decent blend-er juices. I’ve included them so you know it’s an option.

Item in recipe Substitute with…

apple Pear, grapes, cherries, blackberries, blueberries

arugula Spinach, kale, watercress

basil Parsley, cilantro, mint

beets Golden beets, red cabbage, tomato, radish

blueberries Blackberries, strawberries, raspberries, cherries

bok choy Kale, beet greens, dandelion greens

broccoli stalk Celery, cucumber, cauliflower

broccoli Cauliflower, green cabbage

butternut squash

Pumpkin, carrot, sweet potato, acorn squash, spaghetti squash

cantaloupe Mango, papaya, peach

carrots Sweet potato/yam, winter squash, pumpkin, parsnip

celery Cucumber, zucchini, jicama

cherries Raspberries, strawberries, blackberries

cilantro Basil, parsley

coconut water Water, diluted fresh juice, sometimes apple juice

collard greens Mustard greens, kale, beet greens, dandelion greens

cranberries Cherries, raspberries

cucumber Celery, zucchini, jicama

dandelion greens

Kale, mustard or collard greens, beet greens

fennel Celeriac root, kohlrabi, jicama, daikon, endive

garlic Shallot

ginger Lemon

grapefruit Another variety of grapefruit, clementine, orange, tangerine

green beans Asparagus, long bean, french bean

green cabbage Red/purple cabbage, kale, arugula, watercress, endive

green peppers Red or yellow peppers, mushrooms

honeydew melon Green grapes, avocado

jalapeno Serrano pepper, yellow wax pepper, chili pepper

kale Arugula, watercress, spinach, swiss chard, green cabbage, mustard greens,collard greens, beet greens, turnip greens

kiwifruit Mango, orange, tangerine, lime

lemon Ginger, lime

lime Lemon, orange, clementine, tangerine

mango Papaya, kiwifruit

mint Ginger, sweet basil

onion Garlic, leeks, shallot

orange Grapefruit, clementine, tangerine, kiwifruit, mango, papaya

oregano Sage

parsley Cilantro, kale, arugula

parsnips Turnip, parsley root, celeriac root

peaches Nectarines, plums

pear Apple, celery, peach, plum

pineapple Orange, grapefruit, mango

pomegranate Pineapple, strawberries

radish Red cabbage, tomato

red/purple cabbage

Green cabbage, radish, cauliflower, broccoli, radicchio

romaineBib lettuce, radicchio, endive, boston lettuce, green or red leaf lettuce

spinach Kale, swiss chard, romaine lettuce

strawberries Raspberries, blackberries, cherries

summer squash Zucchini, cucumber

swiss chardKale, spinach, romaine, mustard greens, collard greens, beet greens, turnip greens, green cabbage, arugula, watercress

tangerines Orange, grapefruit

thyme Rosemary

tomato Radish, red pepper, watermelon

watermelon Red grapefruit, cantaloupe, honeydew, tomato, radish

juicejuicepulppulpwhat to do

with the

When I first started juicing I was so up-set with the amount of pulp I was tossing

away. Now I realize its just part of the process and have come up with creative ways to use it in my daily life.

Using the pulp is a great way to save money and get extra nutri-tion. Try to come up with your own recipes, and test it out by throwing it in your everyday meals. You’ll be surprised how great it can taste, or you might not even notice it’s there.

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It’s safe to save the juice pulp for at least 12 hours in the fridge if you know you want to use it the next day. You should use it as soon as possible.

If you can’t use the juice pulp right away, just toss it in a baggie, and freeze it until ready for use.

21 WAYS TO USE LEFTOVER JUICE PULP

1. Stir any veggie pulp into a dip, soup, or sauce.

2. Use fruit pulp in homemade frozen fruit pops. Berry pulp works great for this.

3. Make your own fruit leathers and add the pulp to enhance the consistency.

4. If you’re a meat eater, add some pulp into meatballs, meatloaf, or burgers to give it some moisture. You won’t even notice. Many pulps work great in meat. If you are making a dish that is sweeter, use a fruity pulp. If it’s a savory dish, use the pulp from vegetable drinks. Try pineapple, apple, carrot, zucchini, or green pulps.

5. Toss sweet pulp into any baked good recipe. How about throwing some carrot pulp into a pound cake recipe? Muffins are another great option, as carrot or apple pulps take the place of the real carrots or apples that the recipe calls for. Generally, most recipes can be modified to tolerate some pulp. I have found that it does not change baked goods at all, except for a fibrous texture, just the same way any add-ins would be used (like raisins or nuts).

6. Pancakes accept fruity pulp really well. Berries and apples are the best. It adds some moisture, flavor, and a nice texture. I like to make banana pancakes, and add the pulp into the batter.

7. Sneak it into some layered recipes like lasagna or casseroles (like that leftover tomato veggie juice you made).

8. Mix it right into the tomato sauce for “chunky” sauce. It also works well in many different types of gravy.

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9. Try putting it in savory muffins and biscuits. Add some celery, onion or tomato pulp in with your recipe to give it some flair.

10. Mix some honey or other binder in the pulp, roll in cookie shaped balls, and dehydrate for healthy “cookie” snacks. I like to make almond, coconut, dried fruit, pulp balls. Fruit & nut balls are my favorite sweet treat to make with pulp. And if you have some almond pulp from fresh almond milk, they work especially well with pulp in making fruit & nut balls.

11. Make your own animal treats and throw in some pulp.

12. Mix some extra pulp in a smoothie. You won’t even notice.

13. Savory pulp works well in omelets.

14. Make your own granola bars, and add some sweet pulp.

15. If you’re a raw foodest and love to dehydrate, use the pulp in dehydrated flax crackers and breads.

16. Juice pulp can easily be composted to make a healthy soil. Many people like to make piles in their backyard and keep a compost bin on their countertop.

17. Add some pulp to homemade jello. It adds an interesting texture. Berry pulp works great.

18. Make some homemade cookies and add the pulp to the batter. This works particularly well in butter cookie varieties and thumbprint cookies.

19. Salsas take vegetable pulp very well. Whether you’re making a tomato or a mango and black bean salsa, pulp will incorporate into the mixture nicely.

20. Mix some pulp into your salad dressings. You can even make potato salads and vegetable salads (for example, a cucumber mint salad) with pulp.

21. If you like to make your own jam, add fruit pulp to the recipe.

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You can see there are many ways to use your pulp. Chances are, you’ll have leftover pulp that you cannot use and will have to toss some away. If you are juicing quite a bit, and accumulate a lot of pulp, I recommend learning how to compost. If you have a garden, pulp is great for your soil and will help your plants flourish.

juicingjuicingfaqsfaqs

These are actual questions I re-ceive on a daily basis. I’ve com-piled the most common ones to help you. So, without further adieu, here’s the A to your Q’s.

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Q: How do I figure out how many calories are in the juice I’m making?

A: The calorie count in juice is a common question for most people. It’s easier than it may seem, but there are some factors that make it challenging. First of all, in most cases, for example in that of carrot or celery, 1 cup of juice provides the same amount of nutrients that would be in 5 cups of that veggie or fruit chopped up. The pulp and fiber add just a minimal amount of calories and nutrients. Most of the nutrition is really in the juice - and the calories are really from the sugar. It’s hard to get the exact calorie count for a few reasons:

1. All vegetables are different sizes 2. Juicer differences - Some juicers are better then others. The cheaper versions will leave the pulp wet. A wetter pulp means more juice was left in the pulp, and less in your cup, so less calories to count. You can get an average of the calorie counts for your fresh juice by going to a reputable nutrition or calorie counting site like nutriondata.com. There, you’ll want to find the calorie count (or nutrition data, if that’s what you are looking for, too) for each fruit or vegetable.

List out the calories for each fruit or veggie on a paper, taking note of the fiber content. Add up the total calories. Every gram of fiber has about 4 calories. So, you’ll want to multiply the fiber grams by 4 calories for each piece of produce. Then, subtract that from the total amount of calories that were in all of the produce. This will give you a pretty close estimate of the calorie counts for your juicing recipes.

Q: Can I juice ahead of time by filling ice cube trays with the juice of each separate item of produce as I juice them, then later fill a cup with ice cubes for the combination of my choice? Would I still get the same (or close to the same) nutritional benefits?

A: There are people that freeze a combination juice, but juicing them separate is nice. You could make a lot of different combinations fairly quickly. As for the question, does freezing juice keep its nutritional value? Well, yes and...no.

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Freezing, to me, is the absolute best option over freeze-dried juices or day old fresh juice that would oxidize. Freezing does preserve most of the nutritional value. Whenever you cut or peel any fruit or vegetable and expose it to the light, it starts to lose vitamins and minerals immediately. Within seconds of peeling an orange, for example, the nutrition starts to dissipate. So without question, fresh squeezed juice that you drink a few minutes after juicing is best and holds the most nutritional value.

When you freeze the juice, you can preserve most of its nutritional value, but will lose some of the vitamins. My advice would be to try to move quickly right after juicing by pouring and freezing right after making your juice. This is a great option for anyone who lives a busy lifestyle or is “on the go” a lot. I would not freeze it longer than 7 days, and recommend thawing it out in the refrigerator before consuming.

Q: Can frozen or canned fruit and vegetables be used in a juicer?

A: Canned fruit should not be used in a juicer. Canned fruits are not fresh and do not have the same nutritional value as fresh produce and most canned fruits have been pasteurized (or have added syrups).

Frozen fruit does not work well in a juicing machine, as it does not extract the juice from the frozen fruit. It’s also not a good idea to juice thawed fruit either, as it’s simply not as fresh and won’t be as effective. Stick to fresh fruits and vegetables for juicing. If you live in an area where it is not possible to purchase fresh produce, consider making smoothies. Frozen fruit works great in smoothies.

If you want to make a sorbet and have a masticating or twin gear juicer, you could use frozen fruit. Typically, the juicer has special attachments for this. I personally love to make banana ice cream this way.

Q: What is the foamy stuff at the top of the juice?

A: The “foamy stuff ” in your juice is usually a mix of some of the fiber mixed with the juice and sometimes, but not always, due to the speed in which the juicer juices.

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This most likely occurs when the juicer gets a little clogged. The juicer has to separate the juice from the produce. It’s a big job. So when the juicer starts to clog, even a little, sometimes the fiber will be pushed out into the juice. It occurs more often in centrifugal juicers that spin. The spinning is very fast, which in turn pushes the juice out quickly, so this fast motion creates foam.

It can also be from the natural settling of water and fibers. If you do not like the foam, a solution would be to stop and clean the pulp out of the juicer half way through or invest in a masticating juicer. The foam is totally safe to consume. Mix it in with the juice so it all combines.

Q: I’ve heard that a lot of the nutrition comes from the skin and the pulp. When you juice, do you lose a lot of the nutrients because the pulp and skin separate from the juice?

A: Most of the nutrition is actually in the juice. But there is nutrition in both the pulp and skin, yes. And you should have a diet of both of whole foods and juices to have a proper balance.

We have to think about the reason why we juice. Juicing extracts all the nutrients out of the fruit and vegetable. When we drink it in fresh liquid form, it acts like an infusion right into our bloodstream. Our body accepts the nutrients quicker and more effectively than when eaten. Our body doesn’t need to expel the energy that it would

normally need to digest the fiber and pulp. It also allows us to get more nutrients, because how often would we eat an entire bag of carrots and a whole head of broccoli in one sitting?

Of course we might be losing some of the nutrition and fiber that is left behind in the pulp. However, it is really minuscule, and you get more nutrients out of juicing because it is in the juice, and because of the sheer volume of produce you use. If you have a good juicer, you’ll see there is hardly any pulp leftover from juicing a glass of fruits and veggies.

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If you are worried about leaving behind the pulp, maybe smoothies would be more appealing to you. It’s a matter of preference.

Q: My juice frequently turns brown. Why does this happen?

A: Once juice turns brown, it has oxidized and has lost its nutritional value. And after 24 hours, it may be toxic. It’s best to drink your beverage immediately after you juice to get the maximum amount of benefits.

Q: I want to juice for some of my health ailments. How do I do this?

A: All juices assist the body by introducing a variety of nutrients it needs to heal and cleanse, so incorporating juicing into your daily diet is a great start. Most health problems are from toxicity in the body or a lack of nutrition. The best way to juice specifically for an ailment is to find the root of the problem, begin cleansing and juicing to help that area. You can look at our site to find suggestions, or ask a nutritionist what juices are the most helpful for your condition. Some people find that short and long term fasts help to ease their problems.

Q: Can I juice while I am pregnant or breastfeeding?

A: It’s perfectly fine (and also very good) to juice while pregnant or breastfeeding. It’s a great way to get extra nutrition for you and your baby. Be sure to add greens (like

romaine lettuce) into your juices daily, as they will nourish the milk for your baby. It will also get you on the road to naturally de-bloating.

Avoid any juice cleanses at this time. Juice cleansing while pregnant or breastfeeding will kick up toxins in your body and circulate via bodily fluids that could end up in the breast milk or directly to baby if pregnant. You’ll also want to avoid very detoxifying juices, for example, juices with a lot of beets, or with a lot of strong greens like kale (only a leaf or two should do it). These stronger juices encourage your body to detox quicker than it normally would, which just isn’t ideal right now. You also should know that basil (juicing or eating) will encourage more breast milk, so if you need more, juice it, but if you have enough, stay clear.

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Q: I’ve read in lots of places not to mix veggies and fruits when juicing. What is the reasoning behind this?

A: The reasoning behind a lot of juice enthusiasts encouraging you not to mix fruits and veggies has to do with food combining. This goes for regular food too. Your stomach uses different enzymes for digesting both fruits and vegetables. When you eat fruit, you should eat it alone and on an empty stomach because it digests faster than other foods. When you cram a lot of different fruits, veggies, and other foods into your stomach, it combines and can cause gas, because each take a different amount of time to be digested. The same type of thing happens with juice and it can cause flatulence.

Digestion is your stomach breaking down the solid foods into chyme, a liquid form, before it passes into the small intestines. This is where most of the nutrients are absorbed by the body.

It doesn’t mean that you can’t mix fruits and vegetables. Many people do. You might be happy to know that apples and carrots are an exception to the rule. Apples can be combined with all veggie juices, and carrots can be mixed with fruits.

Q: Can I use non-organic fruits and vegetables for juicing?

A: Yes, you can use any fresh fruits and vegetables for juicing. However, it’s not recommended to use non-organic because the produce is not as pure, has more pesticides, and could be genetically modified. I believe these can be detrimental to our long-term health. Organic produce also has more nutrients than non-organic produce.

If you are using non-organic produce, you might want to peel the skin to remove some of the outer pesticides. This will not remove them completely as they are in the actual vegetable or fruit, but it will remove some. This works for produce like cucumbers and melon rinds. When produce cannot be peeled, just be sure to wash it well.

Some conventionally grown produce is perfectly fine. Here’s a handy chart of the dirty dozen and clean fifteen for the United States. Use this chart to make wise decisions and save some bucks.

The Dirty Dozen

Food grown with the most pesticides, ranked from worst to bad. Try to get these organic, if possible.

1. Peach2. Apple3. Bell pepper4. Celery5. Nectarine6. Strawberries7. Cherries8. Kale9. Lettuce10. Grapes11. Carrot12. Pear

The Clean FifteenFood grown with the least pesticides, ranked best to not great.

If buying non-organic these are your best choices.

1. Onion2. Avocado3. Sweet corn (be careful, these are often GMO)4. Pineapple5. Mango6. Asparagus7. Sweet peas8. Kiwi9. Cabbage10. Eggplant11. Papaya12. Watermelon13. Broccoli14. Tomato15. Sweet potato

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Q: Are bottled juices at the grocery store the same as my fresh juice?

A: No, commercially prepared juices are required to be pasteurized (heated) to meet government standards and prolong shelf life. This causes nutrient loss. The fresher the juice, the more nutritional value it will have.

Q: Why juice if you are throwing away the fiber. Isn’t the fiber important?

A: Yes, the fiber is very important in a daily diet. And you should always eat a diet high in fiber, too. Your body takes 1 and a 1/2 days to digest your food, from ingesting to elimination. The body only extracts a small amount of the juice from the fiber. Most of the juice is expelled from the body. When you drink juice, the highly concentrated nutrients enter your bloodstream quickly because your body does not need to extract the juice from the fiber. You should eat and juice to support a healthy body.

Q: Can vitamin pills give me the same nutrients as juicing?

A: Nutrients from fresh fruits and vegetables are more potent than anything that could come in a bottle. Nutrients work together to create working reactions in the body. When they are combined naturally in food, it’s more effective and more efficiently absorbed than in pill form. Keep in mind, too, that nutrients are always being discovered. Who knows what nutrients modern science hasn’t found yet. Food is always the best source of getting nutrients.

Q: Is there anything I shouldn’t juice?

A: Yes, there are some things you should not juice. As a general rule, anything poisonous or anything that you cannot eat should not be juiced. There are so many varieties of produce out there, that it would be difficult to cover them all, especially since we all live in different states, countries, etc. where we have various types of

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fruits and vegetables. I can, however, list out some common ones in the USA that we all should be aware of:

citrus rinds (Oranges, Grapefruits, Tangerines): Not the end of the world if you do, but citrus peels like oranges and grapefruits contain an indigestible oil that’s hard on our stomachs. Lemons and limes are excluded from this list as they are fine to juice whole.

carrot/rhubarb greens: These tops are not edible. They are toxic and should notbe eaten or juiced.

papaya & mango peels: These will tear up your juicer, are not edible, and cannot be juiced.

apple & pear seeds/ fruit pits: While many people like the convenience of just throwing a whole apple into the juicer, I do not for this reason: The seeds contain a small amount of cyanide and should not be juiced. Peach and cherry pits do as well. I think its better not to juice them (it’s also easier on your juicer!).

wild parsnips: Cultivated parsnips are fine, but wild ones are not, as they contain several poisons.

A good rule of thumb in wondering if you can juice something or not is to ask yourself if it’s edible. If it is, then most times you can juice it. If it isn’t, then stay clear.

Some produce that people do not realize that you can juice are potatoes, strawberry caps, melon rinds (watermelon is a good example, there are nutrients in the green and white), and grape stems. Many also juice pineapple rinds, but I do not because they are hard on your juicer.

Q: Can I add protein powder to my juice?

A: You can do this in smoothies; however, protein powder and fruit don’t mix well in our digestive systems. Fruit digests most quickly in our systems (veggies are the

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second quickest to digest) and should be eaten on an empty stomach or with leafy greens. If you are going to mix protein powder in a smoothie, use a banana (they digest slowly). It is not recommended that you combine powders with fruit-based drinks and juices because the combination could result in fermentation within your body due to improper digestion.

Q: I heard that it’s possible to lose weight by juicing. How can I do this?

A: Many people lose a significant amount of weight by juicing daily. This happens for a few reasons. By simply feeding your body nutrition it has not gotten for years, it helps your body to function better, speed up metabolism, get rid of waste, and in turn, lose weight. Many people have a lot of water weight and juicing is a quick way to release this weight and puffiness by just incorporating a glass of juice a day into their diet.

Replacing one meal a day with 12-16 ounces of juice is also a helpful aid in losing weight. This low cal, high nutrition meal will jumpstart weight loss and is an easy way for most people to lose a few pounds. Breakfast is a popular time for most people to replace their meals, but making a nice juice for a quick lunch is also a great idea.

Juice fasting is also used as a more serious method to lose weight. Juice fasting allows your body to cleanse and heal while still getting great nutrition for your body. The process of juice fasting helps your body to get rid of waste more quickly than it would if you were eating. Also, typically a person who is juice fasting consumes less calories than they would on their typical diet. This cleansing process, combined with good clean nutrition is a great healthy way to shed the pounds. There are many variations of juice fasts but a good rule of thumb is to drink 8-16 ounces every 2-4 hours that you are awake. 1 to 3 day cleanses do wonders for people just wanting to lose a few pounds and get back into their skinny jeans.

juicingjuicingrecipesrecipes

Here are some great recipes to get you

started preparing juice that tastes good

and makes you feel great. They are simple

and easy. Don’t get bogged down on mak-

ing complicated juices. Most of the best

juices are very simplistic. Try making some

of these first and when you’re ready, switch

up an ingredient or add something extra.

Many of these recipe ingredients are com-

monly known. If you don’t have one of the

ingredients on hand, use the substitution

chart, keeping in mind that you might have

to experiment. Most of these recipes serve

2, which is about 12-20 ounces of juice. If

you want to make less or only one glass of

juice, cut the recipe ingredients in half.

Remember that you can share your juice or

save it in a glass jar to drink in a few hours.

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FRUIT JUICES

pineapple blush fruit juice serves 2

Ingredients½ of a pineapple ½ of a cantaloupe

MethodCut a pineapple in half and cut that half into spears or chunks. It’s okay to juice the rind. Cut the cantaloupe in half and into wedges. This rind is also okay to juice. Juice together and serve over ice.

tart lemonade (sans sugar) fruit juice makes one pitcher

Ingredients4 apples4 lemons, peeled1 lemon, unpeeled4 cups of spring water

MethodCut the apples and lemons so that they fit into your juicers chute. Juice the apples & lemons. Pour the juice into a pitcher and add the spring water. Serve.

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apple strawberry punch fruit juice serves 2

Ingredients3 apples1-2 cups of strawberries (5-10 strawberries)1 orange, peeled

MethodPeel the orange, and core the apples. Juice the apples, orange, and strawberries (juicing the green tops of the strawberries is okay). Serve over ice.

citrus smash fruit juice serves 2

Ingredients½ pineapple1 orange, peeled1 sweet potato

MethodPeel the orange and cut in half. Cut ½ of the pineapple into spears. Cut the sweet potato into 2 inch pieces. Juice the pineapple spears, sweet potato, and orange together. Serve immediately.

pom punch fruit juice serves 2

Ingredients4 apples1 pomegranate

MethodCut the apples into wedges. Peel the pomegranate and cut it into narrow wedges. Juice them together. Serve over ice.

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cran apple crush fruit juice serves 2

Ingredients4 apples1 cup of cranberries2 small bunches of red or green grapes

MethodCut the apples into wedges. Juice the cranberries, grapes, and apples together. Serve immediately.

persimmon tang fruit juice serves 2

Ingredients2 persimmons4 oranges, peeled

MethodPeel the persimmons and cut the peel off of the oranges. Cut them into smaller pieces. Juice the oranges and the persimmons together. Serve.

grapefruit kiss fruit juice serves 2

Ingredients4 apples2 grapefruits, peeled

MethodCut the apples into wedges. Peel the grapefruits and cut into smaller wedges. Juice together and serve.

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apricot aces fruit juice serves 2

Ingredients6 apricots2 bunches of green or red grapes (stems ok)2 pears

MethodCut the apricots in half and remove the pit. Cut the pears into wedges. Juice the grapes, apricots, and pears together. Serve immediately.

jazzy pear plush fruit juice serves 2

Ingredients4 pears6 apples

MethodCut the pears and apples into wedges. Juice them together. Serve immediately.

berry blast fruit juice serves 2

Ingredients1 pint of blueberries4 cups of red or green grapes

MethodJuice the blueberries and red grapes together. Serve.

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peachy punch fruit juice serves 2

4 peaches2 cups of red grapes1 lemon, peeled

MethodCut the peaches in half and remove the pit. Peel the lemon. Juice the peaches, red grapes, and lemon. Serve.

morning craze fruit juice serves 2

Ingredients 1 grapefruit, peeled2 oranges, peeled2 cups of strawberries

MethodPeel the grapefruit and oranges. Cut them into wedges. Juice the strawberries, oranges, and grapefruit. Serve.

honeydew flip fruit juice serves 2

Ingredients½ honeydew2 limes, unpeeled

MethodCut the honeydew into small chunks or wedges (rind is okay to juice). Cut the limes in half. Juice the limes with the honeydew. Serve.

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cherry cooler fruit juice serves 2

Ingredients1/2 pineapple 1 lime, unpeeled10 cherries, pitted

MethodCut ½ a pineapple into spears. Cut the lime in half. Pit the cherries. Juice the pineapple, lime, and cherries. Serve over ice.

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VEGETABLE JUICES

carrot cocktail vegetable juice serves 2

Ingredients2 apples8 carrots1 lemon, peeled

MethodCut the apples and carrots into smaller pieces. Cut the lemon in half, and peel, if you like a less tart juice. Juicing the peel is okay. Juice everything together and serve.

veggie sunshine vegetable juice serves 2

Ingredients4 carrots2 celery stalks2 apples1 beet4 parsley sprigs

MethodCut the carrots, apples, beet, and celery into smaller pieces. Juice all ingredients together, alternating produce. Serve immediately.

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carrot beet sunrise vegetable juice serves 2

Ingredients5 carrots1 beet½ lemon, peel okay½ cucumber

MethodCut the lemon, beet, cucumber, and carrots. Juice everything together. Serve immediately.

veg 5 vegetable juice serves 2

Ingredients2 tomatoes1 radish1 small handful of spinach1 celery stalk7 carrots

MethodCut the celery, carrots, and tomatoes. Juice the radish, spinach, carrots, celery, and tomatoes together, alternating. Serve immediately.

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apple carrot mixer vegetable juice serves 2

Ingredients3 apples7 carrots1 inch of ginger root

MethodCore the apples and cut the carrots. Juice the carrots, apple, and ginger. Serve.

beet breeze vegetable juice serves 2

Ingredients1 beet3 apples6 carrots

MethodCut the beet, apples, and carrots into smaller pieces to easily fit into the juicer. Juice all ingredients together. Serve immediately.

spicy tomato tonic vegetable juice serves 2

Ingredients5 tomatoes5 celery stalks1 clove of garlic

MethodCut the tomato into wedges. Cut the celery into 2-3 inch pieces. Juice the tomatoes, celery, and garlic. Serve.

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veg crush vegetable juice serves 2

Ingredients8 carrots1 orange or red bell pepper1-2 small broccoli florets3 sprigs of parsley

MethodCut the bell pepper, carrots, broccoli, and parsley. Juice all ingredients, alternating the produce. Serve immediately.

orange tomato zinger vegetable juice serves 2

Ingredients4 oranges, peeled2 tomatoes4 stalks of celery

MethodPeel the oranges and cut the tomatoes and celery into smaller pieces. Juice everything together. Serve immediately.

sweet starlet vegetable juice serves 2

Ingredients2 sweet potatoes6 carrots

MethodCut the sweet potatoes and carrots into 3 inch pieces. Juice together and serve.

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cucumberade vegetable juice serves 2

Ingredients2 cucumbers2 lemons, peeled1 inch of ginger root

MethodCut the cucumbers into 2 inch pieces. Peel and cut the lemons. Juice the cucumber, lemons, and ginger. Serve.

waldorf tonic vegetable juice serves 2

Ingredients8 apples4 stalks of celery

MethodCut the apples into wedges. Cut the celery into smaller pieces. Juice the apple and celery together in the juicer. Serve immediately.

carrot celery crunch vegetable juice serves 2

Ingredients8 carrots3 stalks of asparagus2 stalks of celery

MethodCut the carrots, celery and asparagus into 3 inch pieces. Juice the vegetables together. Serve immediately.

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energy cocktail vegetable juice serves 2

Ingredients2 inch slice of potato8 carrots2 apples1 small handful of parsley

MethodCut off a 2-inch slice from a potato. Cut the apple into wedges and the carrots into smaller pieces. Juice the carrots, potato, apples, and parsley. Serve.

flaming fennel vegetable juice serves 2

Ingredients1 medium fennel bulb4 apples1 beet with greens (greens optional)

MethodCut the apples and fennel bulb into wedges. Cut the beet into smaller pieces. Juice the apple, fennel, and beet together. Serve.

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GREEN JUICES

green Colada green juice serves 2

Ingredients¼ to ½ a pineapplea few kale leaves (3-4)1 orange, peeled¼ cup coconut water

MethodCut ¼ to ½ of the pineapple into long spears or chunks (rind can be juiced if your juicer can handle it). Peel the orange. Juice the pineapple, kale, and orange, alternating. Pour the coconut water in with the juice, mix and serve.

minty limeade green juice serves 2

Ingredients5 green apples2 limes, peeled8 mint leaves

Core the apples and cut the limes in half. Juice the apples, limes, and mint, alternating. Serve over ice.

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cool cuke cooler green juice serves 2

Ingredients3 apples1 cucumber1 celery stalkA few leaves of romaine lettuce

MethodCut the apples, cucumber, and celery into smaller pieces to fit your juicer. Juice the apples, cucumber, celery, and lettuce, alternating. Serve.

green sunrise green juice serves 2

Ingredients3 green apples3 oranges, peeled5 handfuls of leafy greens (kale, spinach, chard, or romaine lettuce)

MethodCore the apples. Peel the oranges and cut in half. Juice the apples, oranges, and leafy greens together, alternating the ingredients. Serve immediately.

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green pear punch green juice serves 2

Ingredients5 celery stalks3 pears1 handful of watercress or romaine lettuce

MethodCut the pears and celery stalks into smaller pieces. Juice the pears, celery, and leafy green of your choice. Serve immediately.

green breakfastini green juice serves 2

Ingredients½ of a pineapple4 radishes2 handfuls of dandelion greens

MethodCut half of a pineapple into spears (rind is okay to juice). Juice the radishes, pineapple, and dandelion greens. Serve.

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spinach hot spot green juice serves 2

1 cup of spinach 1 cucumber 4 stalks of celery 6 carrots 2 apples, cored

MethodCut the cucumber into 2 inch pieces. Cut the celery and carrots into smaller pieces. Cut the apple into wedges. Juice the spinach, cucumber, celery, carrots, and apples. Serve.

green beauty juice green juice serves 2

Ingredients1 cucumber1 cup of kale (2 large leaves)1 cup of spinach1 cup of romaine lettuce (2 large leaves)4 celery stalks1 cup of coconut water

MethodCut half a cucumber into 1-2 inch pieces. Cut the celery into 2 inch pieces. Cut the spinach, kale, and romaine into smaller pieces. Juice the cucumber, kale, celery, spinach, and romaine lettuce together, alternating.

After you have juiced, add the coconut water to the juice. Mix it together and serve immediately.

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kale kraze green juice serves 2

Ingredients10 carrotsHandful of kale2 cups of cranberries2 apples

MethodCut the carrots into 2-3 inch pieces. Cut the apples into wedges. Juice the carrots, kale, cranberries, and apples together. Serve immediately.

greenade green juice serves 2

Ingredients2 apples1 large cucumber2 handfuls of spinach6 kale leaves2 celery stalks1 lemon, peel okay

MethodCut the apples into wedges. Cut the cucumber and celery into 3 inch pieces. Cut the lemon in half. Juice all of the ingredients together. Serve.

THE JUICE ON ALL ABOUT JUICING

All About Juicing will help you juice your way to radical wellness through a straw. If you’re a juicer or juicer-to-be, you have found your all-in-one resource for becoming a high-energy, healthy, glowing, nutrition-absorbing machine.

At All About Juicing you’ll find:

Fabulous-tasting recipes you can juice every day. What to juice for what ailment. What combinations of juices work the best. How to fast and lose weight safely with juicing. The drinkable route to flawless skin, nonstop energy, a slim figure, and a sharp mind. How to get the most benefit-bang for your juicing buck. Guidance from someone who’s been around the juicing block.

Whether you find yourself undernourished or want to start clean eating, All About Juicing can help you add this habit into your daily life and love it at the same time. Are you in? Let’s start the juicer.

about vanessa Vanessa Simkins, The Juicing Mixologist™, is the founder of all-about-juicing.com: a website and newsletter serving up fresh, tested juicing advice for getting a hot body, glowing skin, and lifelong health through a straw.

A juicing trendsetter known for her inventive and tasty juice recipes, Vanessa has an undying thirst for connecting people back to what makes them healthy, one drink at a time.

VISIT US ONLINE FOR MORE RECIPES, TIPS, AND INSPIRATION.

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