Hubby and I are pretty ambitious grocery shoppers. We buy way more than we actually consume and before you know it, expiry dates creep up on us and we’re left with a 2 pound bag of carrots. To solve this problem, we decided to invest in an Omega VRT350 Juicer.
Now the great thing about juicing is that you can pretty much clean out your fridge and cleanse your system at the same time. There are no hard rules to what can or can’t be added to your juice so it’s always a healthy and fun experiment for your tastebuds.
I’ve been juicing for 8 months now and here are a few tips to help you get the most out of your juices:
- When deciding which juicer to purchase, go for the cold-pressed one – they extract juice by crushing and then pressing. Since this type of juicer produces very minimal heat, they keep more of the fresh ingredients’ nutrients intact.
- Cucumbers, apples, watermelon, pineapple and Asian pears have the highest yield (produces the most liquid).
- Apples and carrots make a delicious base.
- If you like your juice to taste a bit salty, add celery.
- A bit of red beet adds a pretty colour to your juice. Plus it’s an excellent natural sweetener.
- Throw in some spinach, kale or even beet leaves. There are tons of vitamins, folates and antioxidants in leafy greens but be warned that the taste can be quit strong and overwhelming so add no more than a small handful.
- Lemon is a great neutralizer. Did you know outside the body, lemon juice is acidic but when consumed, it becomes alkaline in your body?
- Pay the extra few bucks and buy organic. Avoid the “dirty dozen” which include strawberries, cucumbers, celery, bell peppers, blueberries, spinach, grapes, nectarines, peaches, potatoes, apples and kale/collard greens <– these 12 fruits and vegetables have the most pesticides and neurotoxins.
- Use fresh spices such as ginger, mint or cayenne pepper for that added zing.
- Juice is best stored in the fridge in a glass container (mason jars are perfect) and should be consumed within 48 hours.