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

Let's dive into the wide range of nuts and seeds you can turn into different milks!

  • 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

Some fruits and vegetables are easier to juice than others. Here's a breakdown of a range of them.

  • 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!

    Lessons in JuicingA rainbow of juices in jars
  • 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.
  • 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.

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!

More Juicing Recipes

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Ten Juicing Recipes from The Community

5 from 1 vote

Ingredients
  • 1 assortment of fresh fresh fruits, vegetables, and spices
Instructions
  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!

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Recipe Rating




Comments

I love your blog, have read it for a few years and enjoyed trying some of your recipes at home..you got me back into quinoa after bad experiences with both overcooked and uncooked quinoa which put me off this fantastic grain for quite a while. Could not live without it now! Like some other comments, I have a juicer and I never thought about making nut butters and milks with it, I am dairy-intolerant so I am buying these non-dairy milks all the time! Like a lot of others I don't use my juicer fully. I have an all singing, all dancing monster of a juicer, a Matstone 6-in-1, that not only juices but also has attachments that make pasta, gnocchi, can grind flour and can puree instead of juice and barring I think the grinding attachment, I have not tried any of the other attachments! The clean up is one thing definitely but as we now have a dishwasher and all the parts clean very well in the dishwasher, I can no longer use this excuse. Personally, I make veggie juices with my juicer. Beetroot, carrot and kale..quite hardcore, but sugar is also a no-no for me, so I need to be careful with the amount of fructose I consume as well as other processed and unprocessed sugars. I tend to use vacuum-packed pre-roasted beetroot, as it is easier and slightly sweeter. Carrot and ginger with a small apple, or beetroot neat (love beetroot!). Some things like berries and kiwi, it is a shame to juice as you get very little juice out of them, you are better blending or pureeing them separately and adding them into a prepared juice I have found. Juiced herbs are interesting, and have found tomato juice (usually blended rather than juiced unless I have lots of leftover and squishy tomatoes which I somehow do not need for a tomato pasta sauce--which never happens!) with juiced herbs is quite nice, especially with a good pinch of salt, pepper and paprika or any other savoury spice you would like. One thing that is a nightmare in the juicer is anything that is both sticky and high water content..do not, whatever you do juice watermelon..nightmare to clean, messy and sticky and the watermelon bits stuck in all the hard to reach places! Also it does not really taste of much, the flavour is in the flesh, the juice does not taste as much like watermelon as you might think. I would imagine sharon fruit and any other melons would be the same. I am now inspired, thanks! Plan to try hazelnut milk, which is divine and may also try coconut milk as cannot at present find one on the market that has not been sweetened-not for cooking but for consuming in the same way as you would almond milk.

stacy

My fiance makes the mean green juice as a meal replacement during the week; I join him on weekend lunches. It's 1 cucumbers, 2 celery stalks, 2 green apples, a thumb of ginger, 1/2 a lemon and 2-4 leaves of kale. It's really good; I also add half a serrano pepper for a kick. This recipe was featured on Fat, Sick & Nearly Dead, and I'm going to join the clamoring commenters in urging you to watch it right away! :)

Vegas girl

I have been juicing for a few months and I mainly stick to a simple green juice: green apples, cucumber, Kale, and Celery. I never enjoyed eating Kale and this combination is pretty tasty and hides the kale flavor. I sometime leave out the apples altogether and let the cucumber take over the flavor.

Jeff

Great post! I bought a juicer a couple of months ago - use it every day but never considered the milks you made - have only done veg. Thanks for the ideas!

rachelfaye

I just use my 30 year-old blender and add coconut water to make it east to drink. That way I get all the fibre too!

Cathy

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.

Tamara

I like to add lemon to fruit/vegetable juice combos, adding an entire quarter, rind and all into the juicer. You get the delicious zesty lemon oil in addition to the tart juice of the flesh.

Molly

oh definitely a new cookbook from you on this! I love my juicer but don't bring it out often enough. My favorite thing to make is green lemonade-- lemons, romaine lettuce, kale, apples & ginger. YUM and refreshing.

sk

I have a Jack LaLane juicer that will juice a "rock" Love it! Favorite am juice: fresh spinach, carrot, oranges, apple or pineapple. When i juice out mixed fruits I save and freeze the pulp to put in cakes or muffins.

julie Scherbarth

I am a big fan of the kale, spinach, pineapple, cilantro and lime combo as a drink.

Andrea

I have a juicer too. There aren't any "juice bars" where I live so I use it, but not too regularly. Its pretty expensive to juice veggies and I feel like I throw away ALOT when I do—I'd love to see you incorporate some juice pulp in future recipes :) I like it for wheatgrass once in a while. It's not usually happy with the wheat grass. I love carrot grapefruit with a bit of ginger. I never thought about the nuts and grains, guess I'll actually have to read the manual :) I use my Vitamix daily for green smoothies, and sometimes to make nut butters, puree soups, make fresh coconut milk.

Shayna

If you take a day to batch individual juices like this do you fully clean the juicer between? I would think the flavors would mix into each other if you don't. But it would be much easier to just clean at the end :)

Maura

You have many comments here and I'll admit to not reading them before making my own a out the sesame seeds being difficult. As kitchen savvy as you are I hesitate to even say this (as you may have tried it & it may have been suggested) but : would a brief pulse in the food processor be enough to create an "in" to the seeds and render them juice-able? Or an old fashioned crank handled nut grinder? Mine was my grandmother's, screws onto small jar as its lid. Simply ideas- helpful, I hope.

pateberry

Most interesting to read all the comments on your post. After being diagnosed with advanced breast cancer nearly nine years ago, went on a juice diet for three months, then another three months mainly juice until I was eating three meals a day again. Best cancer fighter beetroot, carrot, green apple and ginger. I had this twice a day, a green juice and a fruit juice. We still have our favourite beetroot, carrot, green apple and ginger every day. My husband likes garlic as well. If I am having this as a complete meal now, I will whisk in a good glug of coconut cream and an egg. Make sure you don't discard the froth when juicing, as this also has heaps of nutrients. To stop gout in its tracks juice potato and green apple - twice the quantity of potato to apple. Had never thought to make nut milk, will try it out. Usually use my Froothie. By the way, the cancer is gone, no surgery or modern medicine, only detox, good nutrition and supplements.

Jen Beattie

Yay for Juicing. I had my favorite cleansing Green Juice this AM (Celery, Kale, Parsley, Lemon, Cucumber, and Pear). Its so good for you. A few tricks I've learned, if you wrap you greens around the fruit it helps get more fluid from the greens. Also, Juice should be drunk soon after processing. As the juice sits, the raw enzyemes start to break down and turn to sugar.

Meghan

Heidi, that looks amazing. I got your lovely newsletter about Juicing just the same week when I started gluten/dairy free diet and intend on juicing. I am looking for a juicer and your recipes really excite me and I cannot wait to get one now!! Just a question, do you use a centrifugal juicer (it looks like it) or a masticating one? Thanks for all your great posts!

Aneta

I wonder if anyone can advise about the best kind of sturdy juicer to buy. I read an article about the differences between a centrifugal juicer and a masticating juicer. Do you all have the more expensive masticating juicers? My goal is to drink more vegetables, and I want something sturdy. I'm so confused by all the brands and makes on the market. Any information would help. Thanks for the GREAT recipe ideas.

Carol Spencer

Really interested in the fact that you are doing single ingredient juices and then thinking about how to use that juice in cooking. I am more inclined to drink the juice immediately. Currently favorite is fennel, green apple, 1/2 lemon (peeled), 1/2 cucumber - very detoxifying. You MUST try juicing beets. Stunning color, would be great in a soup. Also mix with celery, green apple and lemon juice. Zingy and great for the morning after. Supports liver cleansing.

Alice Dishes

I've gone through juicing phases, but currently favoring a high speed blender as it retains the fiber from fruits/veges. Still, apple-lemon-kale-romaine-ginger juice makes me really happy:-). I have one of those crank down citrus juicers and find that the best for pomegranate (so amazing). Glad you're having fun!

tea_austen

I have a Vitamix and I find myself using it every day, multiple times per day. Thanks for the ideas ... here are a few of my faves: Strawberry banana smoothie: 1 cup frozen organic strawberries 1 banana 2 cups milk or almond milk Orange carrot smoothie: 2 carrots 2 oranges (or 4 clementines) 2 cups of water ice Cucumber melon juice: 2 cups sliced melon 1/2 cucumber 2 T flax seeds 2 cups water ice

Scott @ The Healthy Eating Guide

love your blog. love juicing. love this post. so interesting. so creative. so innovative. [a combination i like: 1 carrot + 1 celery + 1/4 fennel + 1 or 2 kale leaves + ginger, cilantro & lemon according to your taste]

anne

THANK YOU THANK YOU! what a fantastic article! Seriously, juice combinations are such a tricky thing to get good at, takes lots of trial and error for sure! Any and all help is greatly appreciated! xx

Jillian

I like the juicer, don't use it all that often. When I do, I make muffins or a quick bread out of the juiced veggie matter. I don't have the most high quality juicer so this stuff comes out still pretty wet and brings a nice moistness to the breads. Carrot orange ginger juice pulp makes great muffins.

Silvia

I like the juicer! And like you said, it's something to be made in batches. I do a big batch on a Sunday afternoon with the rest of my food prep for the week. I have had the best luck with beets in the juicer. They yeild so much juice. And a couple people mention the fiber issue.. I'll juice some veggies (beets, carrots, cucumbers, wheat grass) and mix it in the blender with berries or other fruits and add spinach or kale and take a couple spoonfuls of the pulp from the juicer. This will make a thicker smoothie, which is great first thing in the morning.

kelly

Yaayyy. I got a juicer in September after a few months of using my mums (the test to see if I'd use it consistently or if it was just a fad). I use mine a few times a week and it always appears to be the same combo: 1/4 beetroot 2 stalks kale 1 apple 2 stalks celery 1 carrot 1 x whatever other fruit I have in the house - yesterday it was kiwi fruit

Robyn

I mostly use my juicer to make carrot/celery juice to use as a base for my vegetable soup. It always receives raves, and I think the fresh juice is the reason. The 'broth' is made with 2 cups of carrot/celery juice plus water, plus a can of crushed tomatoes. Of course the onions sauteed in EVOO with lots of garlic doesn't hurt this dish at all. Add shredded cabbage, carrot rounds, celery chunks and anything else in the fridge, like broccoli, brussels spouts, string beans, squash... Add a cup of cooked navy beans... To thicken, I throw in some millet or quinoa. When serving, top it with a heavy sprinkle of parmigiano.

Deborah-Miriam

I own a small cafe and we do a lot of juicing. Some of the more medicinal veggies we juice are Burdock root and fresh turmeric. The Burdock is a mineral rich blood cleanser and adds an earthy taste. The turmeric has a strong pine flavor and vibrant color, as I'm sure you can imagine. A fun fact about fennel is that it increases endorphins to the brain and actually elevates your mood! Happy juicing!

Roxanne

I have a pint of grapefruit every morning and like to add a half of lime and pomegranate as well I do not use my juicer for this recipe however. Just my electric orange juicer.. so wish I had a orange juice press... how cool that would be... thanks so much for the great tips... I am so happy you have found this great tool... been juicing for years.. It is so refreshing

Jane Scales

A favorite juice blend is cherries, plums, apple and a little pineapple. Thank you for this post! So inspiring.

Nadia

Want celery flavour in your red/yellow/orange soup but don't want to muddy the colour? Try adding the juice of a celeraic root

jan

I am so jealous Heidi! :) You know what, I have been wanting a real juicer kind of like yours for long time but my husband job doesn't really let us stay at one place. we stay in rented apartments so we think it will be a headache when we move. Though I am so super excited for you :)

ami@naivecookcooks

Love juicing! I feed the pulp to my dogs,pigs,and chickens. All love it.

AW Firestone

Wow. I can't believe you juiced all those things. Looks like a lot of work. I have made almond milk in my vitamin but not a juice before. Interesting.

Kieran

Really liking all the new suggestions here. Have mainly been an apple/carrot/ginger juicer myself, but this post (and the comments) are likely to inspire some new attempts! Thanks!

Dirty Hippie

We've had our juicer for about 4 months. Similar to others, it was fascinating at first, but I got tired of the clean up. But my favourite was always carrot, apple, and ginger. Surprisingly, raw beets also make great juice! If you don't too much earthy flavour, just use 1/2 a small raw beet, a carrot, and maybe 2 apples, and a bit of ginger.

Sylvia

Well, that's got me deciding to get the juicer out again after leaving it fallow for a while. Some great ideas there. Thanks!

Catherine Scott

Hi Heidi, Great post! 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!

Elise

glad you've got a juicer to hand and are loving it! don't you just love the photos in nigel slater's "thirst"? amazing, strong and brave imagery. do you ever braise bulbs of fennel? with that juice you mention up above, add some of it to the braising liquid...unbelieveable fennel-y deliciousness. mind you, i am something of a fennel freak. aaand, i am sure that molly of orangette has a soup of carrot juice blended with avocadoes in her archive (apologies if these ideas have already been mentioned - so many comments!!)

lucy

I LOVE my juicer. Here are some of my favorites.... Pear, Granny Smith Apple, Lemon, Lime and Cilantro. Carrot, Apple, Ginger, Lemon. Beet, Carrot, Apple, Lemon, Ginger, Cucumber, Thai Basil. Granny Smith Apple and Lemon (goes great with my homemade Vegan Pho)

Lori

Clean up : place a small plastic bag in the container where the pulp/fiber goes. when u are done juicing, simply remove this bag and vualá, no messy clean up!

ashley

OMG you are a juicing Queen! I just started the Clean program and have been on the fence about getting a juicer or a Vitamix. You have convinced me to invest in the juicer, especially for making my own nut milk--how neat is that. Wish I had asked Santa to bring me one. Officiall day one on the Clean and I am so excited--twenty more days to go!

thefolia

great post! i can't believe i never thought of any of those grains in a juicer- will definitely have to try that in mine. we have an omega brand juicer (looks quite different from yours) that we bought last summer to help use up excess produce from our csa. it was great- our standard juice is something like this: carrot, beet, spinach/kale, apple, ginger. if you're not into bitter juices (which i am not at all), i find a little bit of apple or pear goes a long way. over the summer, we made a killer cucumber/apple/lemon/parsley for the most refreshing, cooling juice i've ever had. can't wait to try the almond and oat milk idea!

julia

I don't have a juicer, but my mom does and loves it very much. So we drink plenty when visiting their house. She has mentioned a couple of things that perhaps someone else has mentioned in the comments. She learned that juices should be drank within 15 minutes or they lose a lot of their nutritional value and vitality. Also, she juices her fruits, then stirs the remaining pulp into her oats when cooking them in the morning. Good luck!

Sarah

Great to see you covering juices. As a cancer health educationist and nutritionist with a major cancer charity I do juicing workshops with patients as a way of showing how to get extra nutrients in when appetite, digestion and nutrient metabolism are disrupted. And for those who have to completely avoid fibre due to their cancer or obstructed bowel disease, juicing is fabulous, with juicing of herbs really great to add flavour to all the pasta, rice etc that that diet entails. Just a word though, no matter how much juice you have it only can count as one serving a day because of the lack of fibre, and in the case of fruits and starchy veg, the mainlined sugar. But those nutrients sure are welcome for many. Lovely variety of produce and grains you have been experimenting with. Inspiring to many as I see from the comments. PS i use carrot juice to cook oatmeal sometimes, adding pureed date to sweeten further and a dod of almond butter for extra creamy goodness.

kellie@foodtoglow

Never thouhgt to make almond milk with juice maker. My favorite comination is melon with red globe grapes in the summer times

Devletsah

Do you know if your juicer is macerating or centrifugal? Makes a huge difference as to how much of the actual nutrients you get from your fruit/veg. If it is macerating, you can also make things like date paste by passing whole pitted dates through the juicer or frozen banana "yogurt"by passing frozen bananas through. My macerating juicer even makes pasta! Coconut butter can be made by passing coconut pieces through! I have a whole post on juicing on Butter&Yolk if you are interested. Great post! HS: Hi Jenna - Mine is centrifugal. Thanks for the tips, maybe I can borrow someones macerating version...

Jenna

Juicing is the best. I start every morning with some sort of apple + veggie combination (I don't have much of a taste for just plain veggie juice, so I always throw in an apple). I've been drinking at least one juice every morning for a few months, and the thing I noticed the most is how much better my skin looks. I never had severe skin problems or anything, but now I never even get so much as a single breakout! It's awesome. A great way to start the day. Can't wait to try the nut milk! I always make mine in a blender.

Sarah

I have a question for you regarding the oat and almond milks: When you say drain, then add water, do you mean drain the soaking water out and just add the almonds to the juicer with fresh water? I can't wait to try it out and am a little embarrassed that I don't "get" it, but want to be clear before I start. Thanks!! HS: Exactly Kimberly...Drain the soaking water, replace with fresh.

Kimberly

I have a very old commercial grade Champion Juicer. It has various attachments that make it possible to strain out the fiber or keep it all in. I've used it for veggie juices as you've all suggested, but it's a fixture on the counter in the summer for our favorite cool treat. I freeze fresh fruit and berries every summer and we feed them directly into the juicer to make amazing frozen desserts. No sugar, just pure decadent creamy frozen fruit. We love it! Best to include bananas or pineapples with your other fruits to give it a good texture. I freeze all kinds of berries, peaches, melons, etc. and let people make their own dessert by feeding in what they want. It's a fun, healthy, and delicious novelty. Everyone (all ages) loves it and can't believe it's so delicious and healthy! The key is having the ability to keep the solids in the end product. We also use the machine to process ice. We make our own fruit or coffee flavored icees. My kids had awesome snow cone stands in the summer using this juicer!

Jeanne

Whoa! Did not even think about making nut milk in the juicer...what a great idea! It took me a while to find a good combo that I liked for green juice but once I did we now drink it everyday. I was able to find a juicer on craigslist that was practically never used for only $50! Great deal, and totally worth it! Thanks for sharing all this awesome info!

Suzanne @ RollWithIt

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