Green juice and other veggie juices. Green juice, made with fresh organic greens and other veggies, is nutrient dense and can be a powerful addition to your spring diet. Just be sure that all of your ingredients are organic. Juicing is like giving yourself an IV of nutrition--you do not want any chemical contaminants included. Also, especially if you are new to juicing, take it slow. Drink only a small amount--an ounce or 2-- to see how your body responds. Allow time to acclimate to the increased nutrition. If it doesn't feel right, defer to eating fresh whole vegetables until you can comfortably work up to juicing. Caution: If you are on blood thinners, please check with your doctor first.
Which juicer to use?
So, let's get started. What is the best juicer to use? Start with whatever juicer you already have. But, if you don't own a juicer and are interested in buying one, a Champion juicer is a great brand that is local to Cleveland. However, any juicer that presses the juice, which is referred to as masticating, rather than extracting juice by centrifugal action is best. The centrifugal juicer is both difficult to clean as well as oxidizes the juice through its action, which is not desirable. The juice will not remain fresh as long as a result. Good juicers are at least $100.
Don't have a juicer or time to juice?
Quality fresh veggie juices are popping up in the refrigerated cases at the healthy food stores. Be sure to choose a brand that is pure, organic juice, not from concentrate, with no added sugars. My new favorite juices are from BluePrint which makes their raw, organic juices by cold pressing. My two favorites are their Green: Kale, Apple, Ginger, Romaine, Spinach, Cucumber, Celery, Parsley, Lemon and their Red: Beet, Apple, Carrot, Lemon, Ginger. You can buy these at Whole Foods Market.
First, I wash all of my produce and trim anything I would not eat. I prefer to remove the peel from citrus. I juice my veggies in a batch and then drink only a few ounces at a time.