If you aren’t already juicing, you are truly missing out on the powerhouse of nutrients that even just one glass of fresh vegetable juice has to offer. I am not talking about buying some pre-made concoction at the grocery store that claims to be all-natural – I am talking about making organic, whole vegetable juice in the comfort of your own kitchen!
Juicing is key to vitality and an overall sense of well-being, as well as being a great part of any good cleansing regime. Even if it is just as simple as cucumber juice, juices are a great addition to any diet and I strongly encourage you to make them.
One reason why people like to juice is to be able to rapidly absorb an array of nutrients. This is great when you are cleansing, feeling under the weather or just need a nutritional energy boost. Juices don’t have fibre like smoothies and that is why they are good in moderation, depending on what you put into them.
My suggestion is to keep your juices as green as possible. Always add in some kale, collards, chard or other leafy greens to balance out the sugars from other vegetables and fruits. Choose from a variety of fruits and vegetables and come up with different combinations by including things like lemon, ginger, green apples, celery and cucumber for added flavour.
Choosing a juicer
When buying a juicer you can go as basic as you like, as there is a wide price range from $150–$500, so choose what works for your lifestyle and budget. Just remember, the more expensive juicers give you more juice and more nutrients and enzymes due to the way the juice is extracted from the vegetables.
Check out online resources and other places in your area that may sell juicers and ask around to see what other people use and if they like it. However, if you are not ready for a juicer yet, at the very least start your day by making a glass of lemon juice. Just squeeze half of a lemon into some warm or cool water and drink on an empty stomach. This is an excellent way to cleanse your body, flush your kidneys, and get your metabolism going for the day.
If you have a good blender you can make all kinds of concoctions and pour your juice through a sieve to capture all the pulp, which you can then use to make a vegetable smoothie. You can also leave all the fibre in your smoothie and make a delicious green smoothie.
Smoothies are also super healthy and delicious, they just happen to contain more fibre and bulk which can take your body a little longer to absorb all the nutrients. So depending on your goals, choose juice or smoothies, or enjoy both!
In conclusion, I don’t believe in choosing one over the other when it comes to juices vs. smoothies. Both are part of a balanced wholesome diet. I am simply providing you with the info on why juicing can beneficial in addition to making smoothies.
Revitalizing (Salad) Juice
I call this a salad juice because instead of making a salad for lunch you can juice it! Just don’t do this all the time as you will miss out on the beneficial fibre from the vegetables. However, this is a great recipe for days when you don’t really feel like eating much or when you are cleansing.
2 large carrots
1 large handful of sunflower sprouts or another variety
1-2 beets (depending on their size)
1 or 2 apples (Granny Smith work nicely)
2 stalks of celery
1 inch piece of ginger
1 large handful or bunch of collard green or kale
Place everything into your juicer according to the instructions. It is best to do this one vegetable at a time and finish off with lemons because it cleans the juicer at the end. Enjoy!
Juicing tip: Run your pulp through the juicer again to get more yield and the most out of your veggies. You can also add fresh water after your last vegetable to clean it out and add a bit more liquid to your juice.
Marni Wasserman is a culinary nutritionist in Toronto whose philosophy is stemmed around whole foods. She is dedicated to providing balanced lifestyle choices through natural foods. Using passion and experience, she strives to educate individuals on how everyday eating can be simple and delicious.