Juicing Tips from Williams-Sonoma

19 Jan

http://www.williams-sonoma.com/recipe/tip/juicing-tips.html

Juicing Tips

 

Start slow. When you first start juicing, don’t add many leafy greens or other “earthy” vegetables, and when you do, combine them with sweeter flavors you like, such as apples and carrots. The deep color gives green juices a stigma, even though their flavors can be sweet and balanced — and can even be kid-friendly. Gradually increase the amount of greens over your first couple of weeks to introduce and get used to the new flavors.

 

 

Brighten up. Fresh lemon juice is a key ingredient in homemade juices, punching up the flavors of almost any combination. Lemon juice can also help balance the acid levels in the body and reduce inflammation. Don’t actually run the lemon through the juicer; instead, squeeze it into the finished juice and stir to mix the contents Similarly, fresh ginger will bring out the natural flavors of the fruits and vegetables you use. Start with a very small amount (about a half-inch knob), adding more as desired.

 

 

Be adventurous. You may be surprised which vegetables take well to juicing — like sweet potatoes! The root vegetables take on a velvety texture and rich flavor, giving your juice body and structure. Also, hearty, starchy veggies like these will keep you full longer. Fennel also has a clean taste that works well with other flavors, such as apple and lemon.

 

 

Prep matters. Wash and roughly chop all of the produce you’re planning to use in your juice. The chunks do not have to be small or fancy, just able to pass through the juicer easily; in fact, most juicers don’t require you to peel or seed ingredients before juicing. To get the most juice from your greens, roll them tightly into a ball before passing through the juicer. For easy cleanup, line the refuse bin of your juicer with the produce bag your ingredients came in.

 

 

Make the most. Some fruits and vegetables contain naturally higher water content than others, thus producing more juice. For greater juice volume, try cucumber, celery and sweet potatoes, which yield a surprising amount of liquid.

 

 

Drink up. You’ll get the maximum nutritional benefits from your juice if you enjoy it immediately after making it. If you must store it, do so in a tightly sealed jar in the refrigerator for up to 24 hours. The juice may separate since different ingredients have varying densities, so shake well before drinking

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