I AM: A Juicer

Healthy green smoothieLet me be clear here, I am new to the juicing game. I don’t mean steroids, though I should have been more clear about that before announcing it to my co-workers. I had seen and ignored those late night commercials about juicing for your health for years. My tipping point came one day at boot camp class. Some people were doing a cleanse as part of a boot camp promotion. The participants had to buy the juices which were $4-5 per bottle, 6 bottles per day for 10 days. I did the math, that’s a max of $300 for this. I said to myself I can make the juice myself. Light bulb! I can make the juice myself.

I bought a few books on juicing for techniques and recipes. I quickly discovered there are only so many different recipes out there – mainly the ratios of each vegetable changes. One thing I learned is you shouldn’t juice fruits and vegetables in the same drink because the body breaks them down differently. Apparently the body can only focus on efficiently harvesting the nutrients from one or the other. Frankly, I don’t get that.

I haven’t found too much on technique. Call me a perfectionist but there has to be method to maximize juice output. So far the best tip is to juice soft foods first, then hard to push the softer foods through the juicer.

My first juicer lasted all of 2 months before it broke down. It was a Magic Bullet Juice Bullet 8-piece juicer, not sure of the model. My research kept coming back to Breville. More experienced juicers swore by this machine. I made an investment (not cheap) in a Breville 800JEXL Juice Fountain Elite 1000.

I still struggle with the recipes, does it really matter if I do one leaf of spinach or two? Does the effect of the drink really change based on the ratio of one vegetable to another? I haven’t found an answer to that one way or another. I did start coming up with my own recipes based on what I want to address in my body. For example, alfalfa sprouts are great for hair because they look like hair. Check out Foods that Fix. I use the word “recipe” loosely. I always use cucumber or celery as a base given their high water content. If I’m sick I put in a good dose of garlic or ginger (not both, it’s gross). Need some energy I throw in some beets. The important thing is that I’m getting my daily dose of micronutrients by juicing more fruits and vegetables than I would ever eat in a day. And I didn’t pay $300 for 10 days worth of juice.


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