A Lesson in Juicing

I inherited a professional juicer, juiced everything in sight, and learned some things in the process.

A Lesson in Juicing

Let's take a deep dive into all things juicing. I quite like my juicer(!), and I love the possibilities it lends to expanding the culinary palette. I enjoy the way it makes me think about ingredients in new ways. Fresh juice is invigorating - straight up, blended, or as part of whatever I'm making. That said, I've learned somethings over the years and will share some of that here.
A waring centrifugal juicer on a counter

My dad gave me this centrifugal juicer forever ago. It's a workhorse and although I've had my eye on one of the macerating juicers for a while now - I haven't made the move (yet!). We'll talk about the different types of juices down below.

The Foundation of Good Juicing

There are a couple keys to getting great juice out of your kitchen. The first (and 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. If that's not happening, wash it gently, but thoroughly. The second is to get your hands on a decent juicer. We'll get into the different types and considerations down below.

And while were on the topic, 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. In both cases beyond fruits and vegetables, you can experiment with grains and nuts (see below).

My perception is that nearly 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 better than no juice.
A kitchen counter after a juicing session with jars filled with different juices

A Juicer Can Work With Lots of Ingredients!

Before I dive into all the things I've used my juicer for, one thing I'll add is this: read your 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.
Lessons in Juicing

Juicing Nuts & Seeds

  • 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 un-hulled seeds never broke down in the juicer.

Lessons in Juicing Ingredients in the process of being juiced

Juicing Fruits  & Vegetables

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

Celery: Lob off the root end and use the rest. And I didn't bother stringing. 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. 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 A rainbow of juices in jars

Ginger: 8 ounces unpeeled 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.

Sidebar: Pomegranate Juicing Tips

In the comments Elise weighed in about juicing pomegranates, “…regarding pomegranate juicing, my parents have a huge pomegranate tree which produces a gazillion poms every fall. My mom juices most of them. The fastest way is to cut them in half horizontally, and put them in an orange press. This is what we do when we are overwhelmed with the number of pomegranates to juice. What my mom usually does however, is to carefully extract the seeds from the pomegranate, and place them in a blender. Pulse a couple times, just enough to break through the arils, but not enough to pulverize the hard tips of them. Those harder pieces tend to sink to the bottom of the blender. She pours out the juice through a strainer to catch any remaining hard bits. Works great!” Thanks Elise!

Jane also has this insight, “Gently squeeze and massage the whole pom until it feels softened. Avoid breaking the skin. Cut a 1″ hole in the blossom end and just suck out the juice. I grew up in Florida also doing this with oranges.”

Juice Combinations

Here are a few juice combinations I love. I'm also going to include a bunch of the amazing juicing recipes you posted to the comments. I'll put those in the recipe section down below. 

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.

More Juicing Recipes

What To Do With Juicing Pulp?

Juicing leaves you with a lot of pulpy, fiber-rich, by product. A lot of people like to mix this into their muffin and quick bread batter. I'll add that you can freeze it until you're ready to use it. There were also some great suggestions in the comments.

  • Rita shares,”…I was also wary of the waste of all the pulp. But you can use it as a filling for wraps, etc. if you add a little nut mayo and seasonings. You can wrap it in a raw cabbage or collard leaf. It’s delicious!”
  • Jonc says,” I use the pulp from the Omega 8006 to make baby food.”
  • My sister has an actual juicer and saves all her “pulp” to make to most amazing veggie burger patties! they are sooo good and nothing goes to waste. I guess if you have chickens or a great compost those are perfect uses for the pulp too.” Love these ideas shared by Kari.

What Kind of Juicer To Buy?

Broadly speaking. There are a number of considerations when deciding which juicer to buy. There are juicers that are centrifugal (like mine, pictured at the top) and others that are macerating. And then there are the high-powered blenders (for example: Vitamix). Blenders turn whole fruits and vegetables into milks and smoothies - different thing from the juicers altogether. The macerating juicers are able to really get an amazing amount of juice from ingredients, leaving you with a dry-ish pulp. Each option comes with a range of price points, but broadly speaking masticating juicers seem to be larger and more spendy. A lot of you have juicing opinions -here's a list of some that might be helpful.

  • A lot of people love the Brevile. Brittany cites, “I’m obsessed with my breville juicer.” Julia weighs in with, “ received a Breville as an engagement gift and fell in love! The clean up is easy peasy and the combo of pink grapefruit, lemon, lime and orange is heaven in the winter.”
  • Daniella weighs in, “I love our juicer! We just got the Breville one over the holidays and we’re obsessed. Ours is really quite easy to clean up as well. I don’t mind it at all! I’m really liking juice better than smoothies… no seeds and no jammed blender anymore!”
  • A counter point from Jonc, ”I have an Omega 8006 juicer. Love it to death. We also have a Vitamix 5200. Love it to death. Had a breville. Don’t use it anymore.”
  • Then there is the Vitamix camp. This is a bit of a different beast because you’re blending, not really juicing perse. Eadie states, “I’m in the vitamix camp, love my vitamix for all the nutritional reasons (fibre, extra nutrients otherwise lost in the pulp) and generally begin my day with a veggie based smoothie.”
  • Angela says, “After spending some time with my VitaMix, I “moved up” to an Omega juicer and really love it – love making nut milks as well as fruit and vegetable juices. I mostly use it for green juices to drink, but have made some really exquisite compound vegetable sauces by cooking any particularly succulent, seasonal vegetable in it’s own juice and then pureeing.”
  • Sun mentions the Nutri-bullet, “Nutri-bullet, which creates ‘smoothies’ – not “juice” specifically. This gadget is about 1/2 the size & we use about 1/3 of the quantity of fruits/veggies. I still miss some of our “juice” blends but for those wanting a quicker option, here ya go.”
  • Jack LaLane represent in the comments as well. Julie shares,”I have a Jack LaLane juicer that will juice a “rock” Love it!”
  • Ellen says, “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.”
  • Rita, “I have an Omega VRT and I love it. It’s very much like the Hurom juicer. Super easy to clean, I leave it on the counter and use it at least once or twice a day.”
  • Related, Josh G says, “My wife and I use the Hurom slow juicer and it is amazing. It has approximately 5 parts and is super easy to clean. From chopping to cleaning its altogether 15-20 mins. It has become part of our day and a great energy shot in the mornings.”
  • I love this note from SA, “…next time you’re in Turkey, or anywhere in the Middle East, find a hand cranked heavy duty juicer at the flea markets. They work absolutely best with pomegranates. By the way, by juicing only the seeds of a pomegranate, you lose most of the nutrition they carry. Like an orange, all the good stuff is in the bitter peel. So actually juicing like an orange is the way to go anyway.”

So, as you can see, people are passionate about their juicers! If you’re in the market really dive in and research how you imagine using it. I've read good things about the Nama J2. If I was looking to purchase something on a budget, I'd have a closer look at the Tribest Shine. I've also noticed the Hurom Slow Juicer has a new "easy clean" model (2023). So, set a budget, think about how it will work within your lifestyle, and go from there! You can keep en eye out for refurbished models at a discount or wait for sales that seem to come around a few times per year.

Lastly. if you're a juicer, this is a plea to let me know what you use yours for the most. You've already proven to me that a good chunk of you don't allow your juicer to collect dust! Adding a note here (years after the initial post!) - your hundreds of suggestions in the comments are amazing. I've threaded some back up into the post, but keep them coming!

101 Cookbooks Membership

Premium Ad-Free membership includes:
-Ad-free content
-Print-friendly recipes
-Spice / Herb / Flower / Zest recipe collection PDF
-Weeknight Express recipe collection PDF
-Surprise bonuses throughout the year

spice herb flower zest
weeknight express

Ten Juicing Recipes from The Community

5 from 1 vote

  • 1 assortment of fresh fresh fruits, vegetables, and spices
  1. Sandy says, “I use a Breville every morning. 4 carrots, 1/2 bunch kale, 1/2 lemon, 1 nub ginger, two small beets or whte turnips, 1 apple. I clean juicer before drinking, and my 10- oz glass of juice is my reward.”
  2. Julia mentioned, “…I also have used it for a detox post holiday and actually loved a red cabbage and apply + ginger cocktail (which sounds scary but is such a beautiful purple). “ Similar in spirit, Stine’s personal favorite is, “…1 part carrots, 1 part apples and 1 part red cabbage. The color is stunning and it is a true energizer.”
  3. Maxine has a go-to that is in line with one of my favorites, “I use 2 ruby red grapefruit, 2-3 carrots, and an inch of ginger. When I first heard of this combo, I wasn’t at all intrigued, but honestly, it is a wakeup call for your tastebuds.“
  4. Chaya-Ryvka, “Yesterday I made an Orange/Parsley combination that was pure HEAVEN. I’m not talking mostly orange with a dash of parsley, but mainly parsley juice with orange to sweeten. It was aromatic, fresh, tart and really energizing not to mention delicious. A new favorite for me and my 2.5 year old son. He doesn’t love all my green juice combo’s but this one he did!”

  5. Ann steps in with the first mention I’ve read here about juicing melon, “I’ve been into juicing for about 3 months and right now my favorite juice combo is carrot, orange, cantaloupe. I use 3-4 carrots depending on size, 1 large orange, and 1/4 of a cantaloupe. Bright orange goodness!” Sounds amazing.
  6. And then this one from Jen M, “…my favorite is Melonaide – juice watermelon and lemons. Usually 1/4 watermelon with a few lemons is good. To me it tastes just like lemonade without all the white sugar.”
  7. Terri says, “My dad and I have been “juicing” for the past couple of months. We make two cups every morning. We usually use about 7 carrots (peeled), 5 pieces of celery, 2 applies, 2-3 oranges, and a couple pieces of pineapple. It tastes great, and along with a simple breakfast keeps us really full all morning.”
  8. This is a fantastic idea mentioned by Nicole,”Have you tried replacing the water component in homemade bread with fresh juice? Jim Lahey has a fantastic recipe in “My Bread” for a Carrot Cumin bread using fresh carrot juice. I believe he’s adapted it to make a Fennel Anise bread as well.”
  9. Benjamin shows up with this gem, “One of my favorite uses for my juicer is juicing mire poix, then cooking lentils in that juice.”
  10. And let’s finish this section off with an enthusiastic recipe from Tamara, “…my personal fave. I call it a digestive cocktail. It tastes like heaven.

    – Half pineapple – peeled and chopped

    – 1 Fennel bulb – cut into large pieces

    – 1 organic green apple – large pieces

    – 1 handful mint (from my garden)

    – 1 bag of spinach or 3-4 large handfuls

    – 2 large cucumbers (organic & unpeeled)

    Makes 32 ounces of emerald-green deliciousness.”

Prep Time
15 mins
If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

Post Your Comment

Recipe Rating


personally, I LOVE fruit juice. Here are some of my favorites: 3 mandarins, 1/2 a lime (unpeeled), 2 peeled carrots, 1/4 of a beet, 1 fuji apple 1/2 a pineapple (peeled, not cored), 1/2 a mango (peeled), 1 pink lady apple, 1/2 a lime (unpeeled), 1" piece of ginger 1 pint blackberries, 1 granny apple, 1 fuiji/gala/braeburn apple, 1/2 meyer lemon 1/4 of a honeydew melon, 1 granny smith apple, 1/4 of a bunch of mint (VERY cooling!)


Thank you so much for this post! I too just inherited a juicer through my parent's cleaning binge. Excited to have it but where to start? Now I have a whole list of tips... happy juicing {oh and new year}

Andrea @ LetLooseLittell

Whoa. Never thought to make nut milks with the juicer. Amazing!! I hope my is up to it! Absolutely beautiful photos. I just love the jars all lined up + labeled.


I wonder if you couldn't whizz the sesame seeds in the food processor, soak them, and then juice them?


We got our juicer about a year ago. Like you, we juiced damn near everything in our kitchen as soon as we got it. We were serious about it for a good month or more ... and then it sat on the counter, staring me down. But now we use it a couple mornings a week and our stand by is an orange, apple, carrot and kale blend - mostly because we usually have these things on hand. We often take out a glassful of it for the kiddo before the kale, although I love it most when it's heavy on the kale and bright, bright green.


This looks like the beginning of the next cookbook of yours on my shelf. I'm not an appliance person, but this encourages me to rethink a juicer.


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!


Heidi, this is awesome! I had a juicing phase, but after juicing up some really gnarly concoctions, I couldn't stomach it. You've definitely rekindled my interest. Love the idea of pistachio milk.

Brandon @ Kitchen Konfidence

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! :)


What an awesome post and thanks for the report on what you tried and what worked and didnt. I just recently sold one juicer (still have 2 others!) because of said P.I.T.A. cleanup issues. Just takes me forever compared to Vita or even my food processor. But seeing your juice makes me want to start juicing again! Mainlining the essences. YES! that's a perfect way of saying it!

Averie @ Averie Cooks

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.


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!


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...


I got a juicer for a wedding present 13 years ago and have used it consistently/ish since. I just recently got a Breville and laid my old juicer to rest. And boy I'm lovin it. I juice for my family of 4 most morning I try yo make enough for 8oz each every morning for a couple days worth .I call it it our multi vitamin. I've learned a bit about combinations, its important to juice melons by themselves due to how our body processes them. Drink the fresh juice on an empty stomach so all those vitamins and minerals can bypass the digestive system and go straight into your blood stream. Also juice mainly veggies (organic local preferred) and eat fruit whole with the fiber. My go to morning 8 oz vitamin shot juice is carrot, celery, beet, kale, swiss chard, lemon, apple and ginger. supper delicious. I 30 min or so later have a green smoothy for breakfast I believe in having a juicer for instant energy (don't drink them to late at night or it will keep you up) and a fantastic blender for everything else.

Kim Moffet

I am addicted to juicing. I've even worn a juicer out. My favorite juice is... Two large handfuls of spinach, handful of parsley, kale stalks, cucumber, 1-2 apples (love a Fuji) and 1-2 limes (best peeled). You can increase greens, apple, lime to taste. Yum!


I bought a juicer about 6 months ago. I thought I had juiced everything but never thought of nut milks. I like fresh juice but don't have the time to juice every day. The past couple of weeks I have experimented with freezing juice in ice cube trays. I have a pretty good assortment of fruit and veg cubes. In the morning I fill my insulated cup with a combination of cubes, a splash of lite coconut milk and some crushed ice. The combinations are endless. I'm going to give the nut milk a try as an alternative to the coconut milk.


What are you labeling your jars with? I found some wonderful dissolving labels one time at Target, but they haven't carried them since the fall, and I'm looking for a replacement (other than post-its). :)

HS: I've been using Japanese washi tape Jenn - easy on, easy off.


Long-time reader here. Yes, yes YES I adore my juicer. I have a Hurom and the cleanup is really quite simple. This morning I did a cucumber/asian pear/celery/ginger and it was just lovely-cooling, green, uplifting. I have Nigel Slater's book "Thirst" and it's proven to be wonderful inspiration, without too much power-juicer-hardcore-health-overzealousness.

HS: Brilliant suggestion - I have Nigel's book from when I visited the UK.


This is such a helpful post!! I've done a bit of juicing before, but I stuck to traditional combinations (carrot-ginger), etc. LOVE the idea of making almond and oat milk in the juicer - cannot wait to make that at home!

Anjali @ The Picky Eater

You've given me some wonderful new things to try with my juicer. Personally, I love to make a liver detox juice, particularly after the hefty overindulgence of the holidays - beet, carrot, celery, ginger and parsley. Great first thing in the morning. Sometimes I add an orange or an apple as well for another layer. Zingy and deliciously refreshing and the beet adds a lovely earthy-sweet undertone.


More Recipes

101cookbooks social icon
Join my newsletter!
Weekly recipes and inspirations.

Popular Ingredients

Use of this site constitutes acceptance of its User Agreement and Privacy Policy.

101 Cookbooks is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Any clickable link to amazon.com on the site is an affiliate link.