Juicing Tips, Techniques & Recipes

When you're new to the juicing game, it can be overwhelming with the seemingly endless options. So here are some tips and recipes to help get you started.

Purchasing and Storing Fruits and Vegetables:

• Always wash fruits and vegetables before juicing

• Always use fresh fruits and vegetables for juicing (organic when possible)

• To save money and obtain fresher produce, purchase fruits and vegetables that are in season

• Keep your fruits and vegetables ready for juicing by washing them before storing

Preparing Fruits and Vegetables:

• All fruits with pits and large seeds such as mangos, nectarines, peaches, apricots, plums and cherries MUST be pitted before juicing.

• It is recommended that fruits or vegetables such as oranges, melons, mangoes are peeled before placing in Juice Extractor to minimize impact on juice flavor. HINT: When using a juice extractor it can make invigorating, frothy orange juice. Simply peel the oranges and juice. For best results, refrigerate oranges before juicing.

Using the Pulp:

• The remaining pulp left after juicing fruits or vegetables is mostly fiber and cellulose which, like the juice, contain vital nutrients necessary for the daily diet and can be used in many ways. However, like the juice, pulp should be used the same day to avoid loss of nutrients - or you can freeze it and use it later.

• There are a number of recipes that use pulp - you can also use pulp to thicken casseroles or soups.

• Pulp is great used in the garden for compost.

Recipes:

Eye-Opener:

2 carrots 1 apple 1 tangerine, peeled Winter Blue Zing: 2 apples 1/4 cup blueberries 1 orange, peeled Orchard Blend:

2 apples 2 pears Liquid Fire:

1 medium tomato 1/2 jalapeno pepper 1 handful parsley 1/2 cucumber Vineyard Pop:

1 cup grapes 1 pear The Health Club:

1/2 of a 6-ounce bag spinach 3 carrots Sour grapes:

1 lime, peeled 2 cups red grapes