Juiced up: Couple skip dinner and opt for drinking juice instead

Juicing is the process of extracting juice from plant tissues such as fruit or vegetables. There are many methods of juicing, from squeezing fruit by hand to widescale extraction via industrial equipment. Juicing by individuals is often completed with a household appliance called a juicer, which may be as simple as a cone upon which fruit is mashed or as sophisticated as a variable-speed, motor-driven device. It may also refer to the act of extracting and then drinking juice or those who extract the juice.

Juicing has become popular in niche markets, such as those interested in alternative medicine, fad diets, or gourmet foods, due to word-of-mouth, mainstream celebrity marketing, a heavy internet presence, and a documentary film entitled Fat, Sick and Nearly Dead. Juicing proponents claim that juicing can maximize nutrient intake, fight disease, strengthen cellular defense against free radicals, alleviate pain, encourage weight-loss, and decrease the need for medication. They also claim that juicing can reduce the risk of cardiovascular disease, strokes, diabetes, certain types of cancers, mental illness, metabolic syndrome, and may result in longer lifespans.

CARROT-APPLE-BEET-JUICE

A straightforward favorite, this juice is sweet and tasty. The beet turns the juice a cool purple color that kids love.

1 small apple, cored

4 carrots

1/2 (1 cup) medium young beet, cut into wedges

Scrub the produce well. Juice the apple first, then alternate juicing the carrots and the beet. Serve chilled or over ice. Makes 1 serving.

SUPER GREEN JUICE

1 (about 1/4 cup) small handful fresh parsley

1 cup pineapple chunks

6 cups spinach leaves

1 celery stalk

1 medium orange or
tangerine, peeled, seeded

Wash veggies. Bunch up the parsley, and push it through the feed tube with the pineapple, spinach, celery, and orange. Cover and chill 30 to 60 minutes or until well chilled. Stir and pour into an ice-filled serving glass. Makes 1 serving.

VEGGIE SMOOTHIE

2 cups lightly packed spinach

1 large green apple, cored

1 large banana, peeled cut into chunks, placed in a food-safe bag and frozen

1/2 cup milk

1 tablespoon peanut butter

Wash spinach and apple well. Juice the spinach and apple. Pour into a blender. Add frozen banana chunks, milk, and peanut butter. Cover and blend. Serve immediately. Makes 2 servings.

GINGER ALE

2 medium parsnips

2 medium pears, cored

1-inch thick slice of fresh ginger

16 ounces carbonated water, chilled

Juice the parsnips, pears, and ginger. Divide among 4 serving glasses. Add carbonated water. Stir right before serving. Makes 4 to 6 servings.

RECIPES FOR ADULTS

GOOD MORNING JUICE

5 carrots (about 13 ounces)

1 large cucumber

1/4 cup mint leaves or ginger mint leaves

1-inch slice of ginger

Dash of salt

Scrub produce, slice into pieces, and feed into juicer. Season with salt. Cover and chill if desired. Stir before serving. Serve over ice. Makes 2 servings.

SUPER TOMATO JUICE

2 medium carrots

4 medium vine-ripened tomatoes, quartered

1 large red or yellow sweet pepper, stemmed, seeded and cut up

1/2 medium cucumber, peeled (about 6 ounces)

1/4 teaspoon salt

Few dashes bottled hot pepper sauce (optional)

Kalamata olives (optional)

Lime wedges (optional)

Cracked pepper (optional)

Juice carrots, tomatoes, sweet pepper and cucumber. Stir in salt and hot pepper sauce. Chill or serve over ice. Stir well before serving. Skewer kalamata olives and lime wedges on long wooden toothpicks. Top juice with skewers and cracked pepper. Makes 4 servings.

SUNSHINE IN A GLASS

4 carrots (10 ounces)

1 medium sweet potato (12 ounces)

1/2 cup packed parsley sprigs

Dash salt

Dash pepper

Scrub produce well and cut into small chunks. Feed into juicer. Add salt and pepper. Serve over ice. Makes 1 serving.

CALMING JUICE

5 carrots

2 stalks of celery

Large handful of parsley

Wash vegetables. Juice all ingredients. Makes about 8-10 ounces of juice.

DAILY JUICE

4 carrots

1 apple

1 kiwi

1 handfull of spinach

Easy to keep these ingredients on hand year around and can be used as a daily juice base. Should make about 8 ounces of juice.

VEGGIE/FRUIT JUICE

4 carrots

1/4-inch ginger root (this will be strong)

1 apple

1 kiwi

2 celery stalks

1/4 beet

1/4 stalk broccoli

1/4 cucumber

Wash vegetables and fruits. Juice all ingredients. This should make about 12 ounces of juice

Recipes from Better Homes and Garden

Recipes for juicing with Bill & Sheila

If you require a high quality printout of this article, just click on the printer symbol next to ’Share and enjoy’, and we will do the rest.

Get the best website builder available anywhere –SBI! Click here for more information

Return from juice to Home Page

If you want to increase your site popularity and gain thousands of visitors – check out these sites THEY ARE FREE. Spanishchef more than doubled its ‘New Visitors’ last month simply by signing up to these sites: