Let’s talk about juicing. But before you do that thing where you’re like, “Juicing? Not for me, no thanks,” just put that away and let’s talk. Juicing is a little earthy-crunchy, sure, but it’s also delicious and really absurdly good for you. You can pack the nutrients from some real powerhouse fruits and veggies into a glass and suck it down on the way to work/school/wherever you’re going, which is pretty cool! I hear you out there with your juice concerns, but stick with me. We’re gonna talk about three different juices that I think serve three different purposes. Also, basic info: all three are best served over ice and with a straw.
The first juice we’re making is Beet-Carrot-Apple-Orange-Lemon. That’s one small beet, three carrots, one green apple, one peeled orange, and one meyer lemon, cut in half. This juice is rich, velvety, and really great for breakfast. It’ll keep you full until lunch, no problem. It will also make you feel really, really good. I know that sounds like juicing mumbo-jumbo-hocus-pocus, but I’m for real. It’s easier to concentrate with this juice under your belt.
There are also a lot of substitutes available here. I usually add ginger to this one (just an inch of raw, un-peeled ginger), but I didn’t have any on hand today. You could add grapefruit, other kinds of apples, or even some spinach or kale to sneak in some other veggies. Also, herbs are good for juicing, and I say mint might be nice addition to this juice.
We should stop here and talk about beet people. You either are a beet person or you’re totally not a beet person. If you are a beet person, you get it. Beets are wonderful. They’re earthy and sweet. They’re velvety and the most lovely color you’ve ever seen. I am a beet person. If you are also a beet person, you need to know about juicing beets. It’s a beet in a whole new way. A beet in a glass! Really, though, you should make this happen in your lives, beet people. (As for you non-beeters, I don’t know what to tell you.)
Up next, Kale-Cucumber-Apple-Lime-Parsley-Celery. This juice is a classic green juice. Vegetable-heavy with apple for sweetness, and parsley and lime to impart some flavor to otherwise water-heavy veggies like celery and cucumber. I like to drink this one after lunch during my three o’clock slump. It’s hydrating with a little extra kick of green-goodness.
The substitutions here are endless. For the greens: spinach, mixed greens, arugula, swiss chard, romaine. Consider also cilantro, fennel, or even ginger. The parsley in this juice is really nice, but if cilantro is a big thing for you, it’s perfect here, too.
Last one: Apple-Blueberry-Blackberry-Lime. This one is just for fun. It’s delicious mixed with seltzer water and served over ice. Due to the blackberries, this juice is a little thicker than the others, and obviously sweeter. It’s a good treat after dinner, or maybe while you cook dinner. It’s best in smaller doses (lots of sugar) and can also be made with plenty of other fruits.
Strawberries? Pears? Really any fruit-heavy juice is good for this kind of juice. Also, don’t try to juice a banana. It’s not a thing. I mean, have you ever seen banana juice? Take a hint. It’ll just make a gommy mess in your juicer.
Okay, last thing. Juicers are really expensive. I’m currently using my mom’s, but I totally wouldn’t be able to buy one for myself. I’d try to borrow one or find a gently used one for cheaper before you took the big leap. It’s good to know what you like before you commit. Play around with lots of different things–even things you don’t think will be good together. I’ve made plenty of mistakes–the other day I tried some grapefruit/kale concoction that was truly revolting. You’ll get the hang of how to balance fruits and vegetables, and then you’ll be unstoppable!