BA50 TalkersTips and Tricks to Juice Correctly by Daniel Winer.
Sarah harrington email has pic
There are definitely some do’s for juicing that will make it easier and good for you. Below are some of my tips and tricks:
- Think outside the ‘typical’ juicing box:
- There are many healthy foods that can be juiced and many people have never heard of them. People often juice the trendy vegetables and fruits, however I recommend trying Aronia Berry, Celeriac, Holy Basil, Peppadew Peppers and sunchokes.
- There are perfect times to juice:
- Studies show that drinking juice in the morning (on an empty stomach and alone – at least half an hour before a meal) is the most beneficial time of day to have fresh juice. This is when your stomach is empty and hungers for food, Since pressed juice has no fiber, there is nothing standing in the way of the pure nutrients being absorbed directly through the stomach and entering the bloodstream. As a general rule, keep fruit juices in the first half of the day, or at the start of your day as it provides the complex carbohydrates to fuel energy. For the later part of the day, drink juices that are less sweet, like partial or full green juices to avoid a potential sugar crash. Drinking juice in the evening or anytime is still beneficial.My favorite morning juice has zingy taste really wakes up your senses and gets you going!The Sunrise Surprise
1 medium pink grapefruit, peeled
1 small apple
3 carrots
1/2 inch fresh ginger
1/2 small lemon (peeled)
This juice is a nutrition dream. It contains Vitamins A and C, and in plentiful amounts. There are about 225 calories in this recipe and it contains over 100% RDA of both vita A and C.
- You are juicing too sweet
- Often times when juicing people tend to juice a lot of fruit, which can lead to juices that are high in sugar. The best juicing recipes for overall health should always include cruciferous vegetables. These give your body the tools it needs to fight against xenoestrogens. Pushing detoxification in the right direction and helping with hormonal balance, cruciferous vegetables are the key to help you lose weight.
- Knowing what fruit to juice for your body/ juice for aliments:
- Deciding what to juice can be a difficult decision. You want to ensure that what you are juicing is best for your health and nutritional goals and that it tastes good enough to keep you juicing.
The newest trend in juicing is to juice for ailments. This means juicing fruits or vegetables that can target and help heal many health issues or concerns. Of course, leafy greens and the most nutritionally dense vegetables but if something doesn’t taste good, your liable to juice it less. So, mix it up.
- Bananas
Sports enthusiasts appreciate the potassium-power delivered by this high-energy fruit. Bananas may help to prevent high blood pressure and protect against atherosclerosis. They have long been recognized for their anti-acid effects that protect against stomach ulcers and ulcer damage.
- Apples
Apples are high in soluble fiber and have a high water content, which makes them great for constipation and digestive issues. The peel is high in antioxidants and the phytonutrients found in apples help regulate blood sugar.
- Blueberries
Blueberries have one of the highest antioxidant capacities of any fruit or vegetable there is. They have a low glycemic index, which is great for people with diabetes and studies show blueberries can improve memory. They are also a very good source of Vitamin C, Vitamin K and Manganese.
- Lemons
Low in calories, zero fat or cholesterol, lemons are rich in dietary fiber. An excellent source of vitamin C, one lemon provides 88% of the daily-recommended intake. Vitamin C also helps the human body develop resistance against infectious agents and harmful, pro-inflammatory free radicals in the blood.
- Spinach
Among the World’s Healthiest vegetables, spinach is at the top of the list for nutrient richness. High in vitamins and minerals, it is also concentrated in health-promoting phytonutrients such as carotenoids (beta-carotene, lutein, and zeaxanthin) and flavonoids to provide you with powerful antioxidant protection. Spinach may also help protect against inflammatory problems, oxidative stress-related problems, cardiovascular problems, bone problems, and cancers.
- Tomatoes
Tomatoes are widely known for their outstanding antioxidant content, including, of course, their rich concentration of lycopene. Researchers have recently found an important connection between lycopene, its antioxidant properties, and bone health. Fresh tomatoes have also been shown to help lower total cholesterol, LDL cholesterol, and triglycerides.
- Carrots
Carrots are perhaps best known for their rich supply of the antioxidant nutrient beta-carotene. Abundant and grown throughout the year, they also offer a wide variety of antioxidants and other health-supporting nutrients. Studies have shown carrots protect against cardiovascular disease and offer many anti-cancer benefits.
- Bell Peppers
Bell peppers are a very good source of vitamin E at about 1.45 milligrams per cup, and they contain more than 30 different carotenoids, including excellent amounts of beta-carotene and zeaxanthin. Both of these carotenoids provide antioxidant and anti-inflammatory health benefits. They are also excellent source of vitamin C at 117 milligrams per cup. That’s more than twice the amount of vitamin C found in a typical orange.
- The key to juicing is to do it consistently/ avoid juice cleanses
- One juice once in a while is not going to be your silver bullet to health. If a juice is delicious, you’ll find you are much more likely to drink it again. My solution, pick one fruit you love and mix it with a solid base of green vegetables. The fruit will sweeten the taste and cut the “green” flavor of your juice. I recommend keeping the ratio of greens you juice much higher than the fruit. Or keep it entirely green especially if weigh loss is a goal. Instead of juice cleansing make juicing just a part of your lifestyle.
- Cold-pressed juicers vs. centrifugal juicer vs. store bought juice
- Store bought: juice can get expensive, with bottle often costing upwards to $10 a bottle. The biggest difference between store bought juices and juicing at home is pasteurization. Most conventional store-bought juices take six to 12 months from ‘juicing’ to pasteurization, then storage, juices can sit on a shelf for weeks which they lose all nutritional value.
- Centrifugal Juicers: use such high speed to extract their juice that the heat from the juicer often kills the enzyemes and vitamins in your fruit and veggies. They use sharp blades (that can be dangerous) and mesh that is often a pain to clean and has many parts.
- Cold-press juicers, extract juice by first crushing and then pressing fruit and vegetables for the highest juice yield up to 40% more juice. Because they don’t produce as much heat, they keep more of the fresh ingredients’ nutrients intact and keep juice fresh for up to three days.
- Save your pulp!
- Juicing creates a lot of pulp but you don’t need to throw it away. There are great recipes from cream cheese, sorbets, sauces, soup and much more. My favorite is the unique twist to cream cheese:
Makes 1 serving
1/4 cup plain cream cheese
Pick your flavor!
Blueberry Cream Cheese
10 blueberries for 1 tbsp. blueberry pulp
Basil Cream Cheese
¼ cup fresh basil for 1 tbsp. basil pulp
Orange Almond Cream Cheese
½ large orange for 1 tbsp. orange pulp
1tbsp. crushed almonds
Strawberry Cream Cheese
5 Strawberries for 1 tbsp. strawberry pulp
Directions:
- Remove cream cheese from the refrigerator and allow it to warm to room temperature.
- Choose which cream cheese flavor you’d like, press the ingredients and gather the pulp. (Juice may be discarded or store in an airtight container for future use).
- Whip cream cheese until it becomes soft and pliable. Stir in pulp and any additional ingredients.
- Top your bagel and serve!
Tip
Juice basil with a bit of water to allow easier pressing and quicker clean up.