Tuesday, May 20, 2014

Raw: Green Juice For Beginners

So, Matt and I juice. A lot. I've decided to start sharing some recipes of 
our "go to juices". Honestly, it's only just now that we've started creating
 recipes; we usually just toss all the left over veggies/fruit of our fridge into the juicer.

We use a masticating juicer. This type of juicer allows for all of your greens
 to be properly juiced. It is also a slower process because it's pressing the
 juice out instead of using heat and a blade (as a centrifugal juicer will).

This is a great green juice. It makes 3 cups, enough for two.
- 1 1/2 C Kale
- 1 1/2 C Collard Greens 
- 1 C Spinach 
- 2 head Broccoli 
- 4 large Carrots 
- 1 small Granny Smith Apple
- 1 Orange- skin off
- 1 Grapefruit- skin off
- 1 lime- skin on

And juice!

- With juicing you don't need to take out seeds, skin (unless it's oranges and grapefruit- 
you can leave them on but your juice will be very bitter), stems, etc.
- Juice leafy ingredients first and citrus last- the citrus pushes the greens through.
- Clean your juicer asap after.
- If you have a masticating juicer you can leave the juice in the fridge for about 
30 hours. We juice at night and then grab it for breakfast the next morning. 
If you have a centrifugal juicer, drink immediately.
- We use a strainer (provided with our juicer) to prevent excess foam and pulp.
- Don't know what to do with your pulp???? Try making veggie stalk, putting it in 
breads, or composting!


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