The Art of Juicing

Disclaimer:  I am not a doctor or nutritionist.  I just do my best to keep myself well.  These comments have not been approved by the FDA or any other politically-driven board that tells us what we should or should not consume 🙂

I drink a green juice every. single. morning.  Why?  Well, I originally started because I had a tumor blocking 90% of the circumference of my colon, and I wanted to get some bangin’ nutrients in my body without stressing out my digestive system.  And without getting fiber stuck in my pipes.

Then I started to read some stuff, like Crazy Sexy Cancer and Crazy Sexy Diet, and I hopped on the train.  Juicing right away in the morning, before eating anything, is supposed to jump start your system.  It basically shoots nutrients into your body, including tons of oxygen (which cancer cells do not like), without taxing your system.  It is supposed to help cleanse the liver (well, depending on what you juice) and do some other cool stuff that I don’t really remember.

I do know that when I try to be lazy and NOT juice, my body craves it.  Bad.

So, I feel like it is an important part to my health-conscious regimen.

I use a Samson juicer, gifted to me by my friends Ryan and Kara, about 2 and a half years ago.  I have only needed to replace one part since then.  There are lots of different kinds of juicers (like this Jack Lalanne one, which my MIL let me borrow for awhile), but Samson’s my guy.  Mostly because it has an auger, which works better for juicing greens like spinach.  This kind of juicer also breaks the cells down differently so the juice is fresher for longer.  Apparently with some juicers, you should drink the juice immediately in order to consume the highest amount of vitamins and nutrients and stuff, as they break down after time.  Anyhoo.

I suppose you could juice just about anything.  But my juices are low in sugar (therefore not much fruit) and high in green things.  So really, it is an art.  And I promise, the juices are usually good, and your body gets used to them not being sweet.

Step ONE:  Pick some greens.  For example:
Swiss chard
Dandelion greens
Beet greens, etc.

Step TWO:  Fruit or sweet veggies (not a lot.  I promise.  And some fruits are lower in sugars than others.)
Green apple
Sweet potatoes, etc.

Step THREE:  Interesting elements, like fresh ginger.

Step FOUR: Filler.  So, juicy veggies.  Firm ones work better.  For example:
Celery, etc.

I juice the items in the order listed above.  It just works better with my juicer.  And then you end up with something like this:


I usually get two jars (12-16 ounces) of juice, and one container of pulp.  You can compost the pulp, freeze it to make veggie broth later, or get super-creative, like use carrot/beet/celery pulp to make little veggie ball patty things for sandwiches and wraps.  I’m over-worked (or lazy), so usually I compost or throw it in the freezer.

And I drink one jar per morning.

Juicing is not for the faint-hearted.  It takes about 20 minutes to chop the veggies, juice them, and clean up.  But if it makes me feel good, I’m not stopping.

Some go-to combos:

  1. Cucumbers, celery, green apple (or pear!), lemon, ginger, spinach (or sub any leafy green)
  2. Dandelion greens, grapefruit, cucumbers
  3. Zucchini, nectarine (or peach), celery, swiss chard (or any green)
  4. Beets, carrots, celery, cucumber (this one is sweeter so I don’t do it often – but people usually like it.  Goes well with cinnamon, too.)

And honestly, some days I just use whatever the heck is in my fridge or garden.

And there you have it.





3 thoughts on “The Art of Juicing

Add yours

  1. So helpful! I make shakes but haven’t gotten into juicing yet…although I really should for all my auto-immune nonsense. Thanks for the breakdown, Babe!


  2. Love a morning smoothie and my Vitamix, but you’ve peaked my interest with juicing. Certainly enough veggies and fruit from the CSA to give it a whirl…. off to browse juicers on Amazon.


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