A Lesson in Juicing

A Lesson in Juicing Recipe

So, I quite like my juicer(!), and I love the possibilities it lends to expanding my overall ingredient/culinary palette. Fresh juice is invigorating - straight up, blended, or as part of whatever I'm making. The most important thing is to use vibrant, healthy produce. Use the best quality produce you can get. It's important to seek out organic or sustainably grown fruits and vegetables, but if that's not happening, wash it gently, but thoroughly.

A few observations: A blender and a juicer are entirely different beasts. I know this seems obvious, but the blender does chop-chop, and the juicer separates all the fibers and solids from the juices. The juicer produces essences that are incredibly intense, alive, and bright. The flavor is main-lined. Beyond fruits and vegetables, I experiment with grains and nuts (see below).

Everyone seems to think using a juicer is a royal pain. Primarily the clean-up part. And that is partially true. It seems most convenient to juice in batches, set aside what you might use in the immediate future as well as the forthcoming day or two, and then freeze any juice beyond that immediately. Not as perfect as freshly juiced, but still ok.

Lessons in Juicing Lessons in Juicing

One thing I'll add here, read you juicer's instructions before diving in. What works in mine might not work in your model. There are a range of different types of juicers, and a range of ways they extract juice.

Almond Milk: Soak 1 cup / 5 oz almonds overnight, covered, in filtered water. Drain. Add three cups water, and ladle into juicer. This produces a full-bodied almond milk. If you like it a bit thinner, go with 4 cups water. The flavor really sings when you season it with a touch of salt and sugar. Just go with your taste buds, until it tastes good to you. Makes about 3 1/2 cups. Also, be sure to keep the meaty by-product of making the almond milk, just scrape it out of the juicer. Salt it a bit, and it's a great homemade almond butter.

Oat Milk: Soak 1 cup / 3 oz rolled oats (not instant) overnight, covered, in filtered water. Drain, add 3 cups water, and ladle into juicer. Makes about 4 cups. Note to self to try a version with toasted oats. I could imagine experimenting with it as and ingredient in custards, puddings, french toast, and the like.

Pistachio Milk: Soak 1 cup pistachios / 5 oz overnight, covered, in filtered water. Drain, combine with 3 cups water, and ladle into juicer. This was my favorite non-fruit juice by a stretch. Really nice. I kept trying to combine it with little accents like orange blossom water, or citrus zest, but in the end I liked it best straight. Makes about 3 1/2 - 4 cups. And like the almond milk be sure to keep the meaty by-product of making the pistachio milk, just scrape it out of the juicer. Salt it a bit, and it's a great pistachio butter.

Sesame Milk: Had high hopes for this one but it really didn't work. The unhulled seeds never broke down in the juicer.

Lessons in Juicing Lessons in Juicing

Fennel Juice: Trim the root end, but use all the rest of it. 1 large bulb = ~1 cup juice.

Celery: Lob off the root end and use the rest. And I didn't bother restringing. 1 medium bunch = 1 1/2 - 2 cups juice. I'm enjoying using the celery juice as a component in all things brothy. The fennel juice as well, but to a lesser extent.

Cucumber: Juice it all. And leave the skin on, it lends a nice color. 1 large (8 oz) cucumber yields about 1 cup of juice. Not really the season for cucumber juice at the moment, but I juiced it anyway. Super cooling.

Cilantro:1 big bunch, leaves and stems = 1/3 cup juice. I threw a couple serranos (deveined and deseeded) into the juicer here as well for a spicy version. You just know it's going to be good swirled into yogurt or creme fraiche and spooned into a bowl of roasted tomato soup!

Dill: 1 large bunch (stems and fronds) yields about 3 tablespoons juice. Equal parts dill juice + olive oil and a pinch of salt has been great over greens, savory pancakes, and eggs this week. I imagine like the other intense herb juices, it would be welcome as a vinaigrette component, drizzled over gratins, and tarts as well.

Lessons in Juicing Lessons in Juicing

Ginger: 8 ounces unreeled yields about 3/4 cup ginger juice. Freezes quite well. I've been using in teas, broths, citrus juice (grapefruit-ginger is my favorite), dipping sauces, etc.

Grapefruit: 1 large = 1 cup juice. I could live on this during the winter.

Pomegranate: I'm not sure I'd recommend using a juicer here. Mine definitely wasn't happy. That said, the resulting juice is electric - straight-up incredible. Juice the seeds only, but review your juicer's guidelines before an attempt. 1 large pomegranate = ~ 1 cup of seeds = 1/3 cup fresh juice.

Carrots: 1 lb = 1 cup juice. You know, it's just occurring to me as I'm typing this to try a carrot soup with pure juiced carrot. Use it to make the silkiest carrot soup ever.

If you're a juicer, here's my plea to let me know what you use yours most for. Or is it the sort of thing that just collects dust in everyone's pantry for most of the year?

Juice Combinations

A few combinations I tried:

Pistachio Milk: 1/2 cup pistachio milk, 3/4 teaspoon honey or sugar, 1/8 teaspoon sea salt, tiny pinch of ground clove. But like I said up above, this is really good straight.

Spicy Carrot: 1/4 cup carrot juice + 1/4 cup almond milk + 1/16 teaspoon cayenne + 1/2 teaspoon ginger juice + 1/8 teaspoon fine grain sea salt + 2 tablespoons celery juice.

Pomegranate Almond: 1/4 cup pomegranate juice + 1/4 cup almond juice + 2 drop rose water + pinch of salt, 1 teaspoon lemon juice + sweeten to taste.

Cucumber Celery: 1/4 cup cucumber + 1/4 cup celery + 1/16 cayenne + pinch of salt.

Apologies, comments are closed.

Comments

  • I had a juicer... and then I got a Vitamix. So much better! You don't loose any of the fiber. And cleanup is beyond easy. Would highly recommend going that route instead for anyone looking to invest in juicing equipment.

    Monika J.
  • I make a green juice everyday: All organic: 1 cucumber 1 green apple Handful of spinach Handful of kale 1 carrot Handful of blueberries Piece of ginger 1/4-1/6 of a lemon (depending on size) DELICIOUS! and HEALTHY! * I also sometimes add a tablespoon of chia powder and goji powder at the end.

    T. Phillips
  • I love my Hurom Slow Juicer. It does an excellent job of extracting juice from fruits and veggies, leaving behind very dry pulp, especially compared to the Jack LaLanne juicer that I had prior to investing in the Hurom. One of the best things is that nothing ever goes to waste in my produce drawer. I use everything now! Thanks for sharing! And please keep up the juice combos - nice to have some new ideas.

    Ellen Allard (Gluten Free Diva)
  • I actually work on the juicebar at a vegetarian restaurant and while I LOVE juice (and can drink all i want for free at work!) I try to balance it by using the juice in smoothies where I blend whole pieces of fruit/veggies - it's true that juice is great for you, but you're also losing a ton of the fibre and other nutritional content, and it becomes kind of just like sugar water in the end. So I try to blend some stuff as well! Probably the most popular juice at our restaurant is kale, celery, parsley, and apple, blended with spinach. I'm also partial to carrot and orange blended with a banana. Yum!

    Liz
  • i always try my damdest to make our juices heavy on the veggies, but here's my fave combos: (1) apple, (1) beet, (1) 2" nub of ginger, (1) lemon or (1) bunch spinach, (1) bunch kale, (2) green apples, (1) lemon, (6) kiwis, (1) 3" nub of ginger

    alana @ the food
  • I never even thought of juicing nuts and grains! I have a juicer just like yours that has been sitting on top of my refrigerator unused for months (or years, maybe!). Now I'll have to get it down and try making some almond milk.

    Rachel
  • Haven't tried it myself, but I seem to remember that quite a few juicing recipes included sweet potatoes. FYI.

    jhm
  • I've always wanted a juicer and now I want one even more! These photos are stunning and the juices are such beautiful colors. LOVE that you made ginger juice!

    Sues
  • I love juicing. I've been using my mom's juicer which she has neglected for the past couple years and although it is a hassle co clean, I love how simple and fun it is. it's so much easier to just juice an entire kale than cook them and eat less than half. I love how it really fills you up and there's tons of different ways to make your juice. I once added onion bc I was being brave and it was so horrible. I had onion breath the entire day and it burned!

    caroline
  • Heidi, have you seen Michel Nischan's 2003 cookbook "Taste Pure and Simple"? He makes extensive use of root vegetable juices for his sauces. The idea is to juice sweet potatoes, butternut etc, in the morning / night before and let stand so that they thicken in time for dinner. When I had the book, I didn't have a juicer, and now that I've got the juicer, I no longer have the book, so I haven't been able to test-drive his approach, but it was intriguing. Happy experimenting!

    HS: Thanks for the tip Jocelyn, I'll have to dig it out - I know I have it somewhere!

    Jocelyn
  • Yes, I have a juicer - a cheap model that can at least process a carrot. I have heard great things about the vitamix blender though and I would recommend anything that leaves more of the plant fibers in the juice. Also jealous of the posters above who own Brevills. From reading many-a product reviews, I hear this is worth every penny. Nonetheless, because I work with bare-bones staples in a teeny, tiny kitchen, here are some of my favorites (all 3-ingredients) -Parsley, apple, cucumber (1 apple, 1/2 large cucumber, 1/2 bunch parsley or to your liking - SO refreshing!) -apple, carrot, ginger (2, 1, 1/4 inch or to your taste for spicy-ness) -carrot, apple, beet -carrot, cucumber, ginger I use apples often because once they go meal-y, I don't want to eat them so they're great for juicing. Also, I prefer those small, short cucumbers for salads, but the large ones I think are perfect for juicing. Apples and cucumbers give a great "base" because of their high water content. I also want to add, I use mine to juice grapefruit to make your delicious grapefruit-gin rosemary cocktail - Heidi, it's just AWESOME! :)

    Mila
  • I can't possible picture my life without a juicer. Everyday I make myself at least a green juice and a grape + beetroot juice. The cleaning part is painful, I know. On top of that, I find wasting all those fibers daily a bit upsetting. In a an ideal world I would like to have a few chickens/hens to feed all those juice scraps!

    Mike
  • 1 cucumber, 1 large red bell, 1 pint cherry tomatoes, 2 large handfuls of spinach and/or 1/2 a bunch kale, 1 stalk celery, 1/4 of a lemon. I actually make 1 or sometimes 2 quarts of this at a time, and drink it as a meal - so deeply delicious! The Hurom is my juicer of choice, after using virtually every type of juicer out there. Expensive - they all are - but the quality of the juice is noticeable and the clean-up and ease of use is so much better for a daily juicer.

    tunie
  • i just did an 8 day juice fast, i tried lots of different things during the fast, purple cabbage in a veggies juice was great, such a good colour and a bit of a tang to the taste. also kiwi, parsley, spinach, pineapple, lime, , even potatoe!

    christine
  • Pineapple - grapefruit - mint: instant breeze! Also - one of the favorites here so it seems - carrots, celery, grapefruit/mandarin/orange, lemon, ginger, beets, kale/parsley: instant detox! Endless combinations :) Nuts: I'll have to think about that, not sure if my juicer would be up to it...

    Anouk
  • You can do nut milks in a juicer? Interesting. I have a feeling mine isn't quite robust enough to handle that. My juicer came to much the same way as yours - my aunt was moving, had a barely used juicer, and I said I would take it. I use it every so often. My favourite juice combinations are apple/carrot/beet/cranberry, and cucumber/celery/apple/lime/kale or spinach.

    Marianne
  • I don't use my juicer much, but I do love freshly-made apple and carrot juice, and maybe peach juice in season.

    Annabel
  • This is perfect timing (for me) and so great. I was just thinking tonight I'd love to break out the juicer a friend gave me months ago. Thanks for your tips.

    Jessica
  • Comments are closed.

    Apologies, comments are closed.

    More Recipes

    Popular Ingredients