- Always serve juice immediately. Juice is at its peak when freshly squeezed. After seconds, it starts to lose vitamin potency. So juice, stir and drink up! When juicing for a group do it just before serving.
- Always turn the juice machine on before inserting fruits and vegetables.
- When juicing a mix of fruit and vegetables, juice the softer items first, then follow up with a firmer one. For example, juice tomato first, then celery; juice papaya, the apple.
- Bananas cannot be juice in any juicer. To enjoy their taste and benefit, add them to your juices in a blender. The consistency of banana will turn juice in a smoothie.
- Use apples to sweeten vegetable juices.
- The sweet taste of carrots blends well with fruit juices.
- When you find juices you like you can try variations, adding other fruits or vegetables for a change of pace and added nutrients.
- Juice the vegetable of your choice and stir sour cream or yogurt to thicken. If you want to watch your weight use non-fat sour cream or yogurt.
- Orange and grapefruit peel is bitter in taste and it should be removed. When peeling, leave the pith on (white soft layer between peel and fruit) and juice it to get all the vitamins.
- Lemons and limes are used to flavor dishes and may be left on for more flavors when juicing. Keep the pulp and add it to spice up Caribbean and South-of-the border style dishes as well as lemon or lime bars, cookies and pies.
- Drink Juice before meals can help to curb appetite
- Adding vegetables and fruits pulp to cooked dishes aide the digestive tract, as well as providing additional vitamins and minerals.
- Caffeine junky? Replace that morning cup with a glass of juice for energy and a boost that your body will appreciate.
Vitamin and mineral Health
Fruits and vegetables contain a wealth of nutrients. Get them naturally by fitting more of them into your diet through joys of juicing. Identify the properties which suit your lifestyle and health needs and drink up.
APPLE: boron, cellulose and pectin
CHERY: calcium, vitamin C, iron and potassium
CRANBERRY: antibiotic and anti-viral elements
ORANGE: natural aspirin and boron
PAPAYA: vitamin A and potassium
PEACH: boron, antioxidants, vitamin C and beta carotene
PINEAPPLE: bromelain, manganese and vitamin C
PRUNE: sorbitol, natural aspirin (sorbitol is a natural laxative)
BEET: folic acid, iron, calcium and potassium
BROCOLI: beta carotene, vitamin C, calcium, iron, folic acid and chromium
CABBAGE: antioxidants, calcium and potassium
CARROT: beta carotene, vitamin A and C, pectin, fluorine and potassium
KALE: antioxidants, calcium, iron, vitamin A and C
PARSLEY: antioxidants, folic acid, iron, vitamin A and C
TOMATO: beta carotene and vitamin C
SPINACH: antioxidants, potassium, iron, calcium and vitamin C