Juicing Green for Beginners

Juicing

The basics of ‘how to juice’ are in every manual and at every keyboard; what is harder to find is real advice on how to convert.  Chunky jungle juice is NOT a necessary evil on the path to better health.  I found this out the hard way.  Of course, my definition of “chunky jungle juice” has changed now too.

There is a big emphasis on green veggie juice.  While juicing citrus is the best alternative to buying citrus juice, it is not exactly a giant leap in the right direction.  Juicing carrots, with apple and ginger – the top combo at many juice bars – is a start, but unfortunately, some people never move past this, and if you’re like me, it can quickly turn you off of carrots.

When I started juicing, the greens were an accessory or a garnish; now, they’re the main ingredient, and of all the juices out there, I like the green ones the best.

Why is green juice so important?  Besides the nutritional benefits that soar above most other foods out there, the simple fact is, people don’t get enough green.  Everyone likes carrots or peppers; some people love squash; others are suckers for beets.  But if you asked everyone in your circle of influence their favourite vegetable, how many would say collards or beet greens?  (Some people don’t even know you can eat beet greens!)  Then there are those who would say eating them is one thing; drinking them is something else.

If the idea of drinking greens makes you green then ponder the following:

1. Red and green make brown. As anyone who has experimented with juicing knows, it is easy to get overly enthused and juice everything in the fridge at once; but Salad-in-a-Glass! can often end up looking like compost tea.  It may even taste fabulous, but the kids are still going to fertilize the plants with it.  For example, I’ve learned to save rainbow chard for the salad bowl; if I choose to juice it, the ribs must be white.
2. Strain it. Ideally, we should be chewing our liquids, otherwise we’re not getting the full benefit of the ingredients.  But if the texture is a wee bit fuzzy for you, try filtering through cheesecloth or a coffee filter.  Once you start juicing regularly, and enjoying it, you’ll skip this step out of convenience.
3. A little goes a long way. Most recipes serve 1 to 2 people, and should be consumed immediately.  But if you’re not used to the ‘green taste’, then your body is probably not ready for the ‘green power’, so drink just a few ounces at a time.  Make smaller batches, or share a glass with someone.  Keep any unfinished juice in a sealed jar in the fridge.
4. Waste nothing. If a new recipe tastes a little too much like jungle juice, DO NOT dump it; the nutrients (and your dollars) are too precious!  Make it a fun challenge; do it one shot at a time – like Jagermeister, but without the hangover.
5. Easy on the root juice. Carrots are a popular veg for beginner juicers, but once you go GREEN baby you’ll never go back.  Many juicing enthusiasts avoid carrots and beets altogether because they are very high in sugar; once juiced, there is little fibre to keep the sugar in check.  I personally prefer to chew the root, and I won’t mix them with greens anymore, because orange and green make brown too. . .

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