I’ve been thinking about writing this post for almost a year now…so this is quite an exciting day! My hesitations have been around wanting to “make it just right,” having the “perfect pictures” or wanting to make sure everything I say is completely fact-based. The more I learn–the more I realize that in the world of food & nutrition, one person’s statistic may be another person’s speculation! With that said, here’s how I feel about juicing:
There was a time when I was intimidated by “juicing” (as I’m sure most of us are or have been at one point). I had been planning to do a cleanse from one of my favorite resources, The Seasonal Detox Diet by Carrie L’Esperance, so I bit the bullet and purchased a basic juicer. Honestly, right from the start it felt empowering and adventurous–I mean I was making juice from scratch, people! After doing the cleanse (which was of course challenging but oh-so-rewarding), I started experimenting with my own juice recipes: what tasted good, what ratios were best, and frankly which combos wouldn’t turn out brown (because no one wants to drink brown juice).
For a while there–depending on who you ask–some might have said that I was getting obsessed with juicing. At one point last year I remember packing up my juicer (it’s not light) when we were only going to be away for a 2-night trip, and on a separate occasion I recall a friend asking me if I had been using a self-tanner! (thank you carrots). It had become a part of my morning ritual and I loved starting my day off with freshly pressed fruit & veggie juice. My skin felt more radiant, I felt lively and charged with nutrients!
I’ve since scaled back a bit–I juice about every other day–but still fully enjoy the benefits of juicing. Some are listed below:
- immunity boosting
- cleansing to the organs
- nutrients go directly to the bloodstream–don’t have to go through digestive system
- energizing
- soluble fiber-packed–great for the intestinal tract
- hydrating–especially great after you’ve been traveling and/or dehydrated
- alkaline-forming (helps balance out the acidic condition of your body)
So hopefully this has encouraged you to try juicing for yourself! Here are some of my thoughts and pointers on how to juice as well as my “Everyday Juice” recipe:
- It’s best to juice first thing in the morning on an empty stomach. Drink up, then wait 20 minutes or so before breakfast, coffee, etc.
- Watch out for sugar-heavy fruits & veggies; try using green apples as the base of your juice(they have less sugar than carrots or beets!) If you do use oranges, use 1/2 orange at most for 2 servings.
- I know it’s hard, but drink slowly! Let each sip sit in your mouth for a few seconds so the digestive enzymes in your saliva (mmm…) can dilute the juice before it hits your system.
OK, you’re ready.
JUICING FOR TWO PEOPLE:
- green apples (cored), 2
- carrots, 3
- beet, 1/2 medium sized
- lemon or lime, 1/2 (peeled)
- ginger root, 1/2 inch slice
- parsley and/or mint, 1-2 small handfuls
- greens, 3 big handfuls (examples listed below)
- spinach
- chard
- kale (dino, curly, red)
- lettuces
*note: if you save some of the juice for later, be sure it’s in airtight container and drink within a few hours
A beautiful juice picture and inspirational thoughts! I’m almost convinced that I need to use the wonderful juicer my daughter bought me. Makes me want to get up one half hour earlier. Question…Is it really okay to bypass all the great fiber nature gave us in those carrots, beets and green apples?
From “Lazy in Indiana”
I happen to think that if you have been making your own juice, you aren’t allowed to call yourself Lazy:) Regarding the “lack of fiber” in juice: juicing shouldn’t replace the whole fruits and vegetables you need in your diet. Think of juicing as a supplement or a booster. You are giving yourself a boost of ready-to-use vitamins, enzymes and minerals that don’t need to be digested through your GI tract because the juice goes rather quickly into your blood stream and delivers the cleansing power of juice throughout your body. You certainly DO need to eat plenty of fiber each day, so don’t think of your juice as “bypassing great fiber,” but as an “added bonus” instead.
I’ve never put too much thought into juicing- not because I’m against it (I actually enjoy drinking them when out), more due to the fact that my mornings are so compactly scheduled to maximize the amount of Zzz’s.
Your pictures look delicious, and now being a San Franciscan I can always use some color (I’d even settle for orange!)- I may just give it a whirl. Perhaps I can convince a friend with a juicer to let me join her before making the investment :) Great post!
Jeanne, I always hear of adding green apple but never red? There are all the yummy red varietals out there right now. Is that because of flavor or nutrients?? Ps, Love your voice on the web!
Thanks for the apple question! In fruit in general, each different color means your getting different antioxidants and slightly different vitamin content. I’ve always mixed my apple varieties–no matter the recipe–but I will say that if someone is recommending using just green apples it is probably due to their lower sugar content .