Tips for Making Your Fresh Juice as Nice as Possible!
- Use only fresh, clean ingredients. Cut off bruises and discard mouldy items
- Remove the most bitter parts. For example, cut off the orange skins (leave some of the white bit), and cut off celery leaves
- If keeping juice for the next day, include citrus or acidic items, i.e. oranges, lemons, tomatoes, etc., as the citrus will help preserve the fresh taste and prevent discolouration
- Most fresh juices are best used within 24 hours
- Juice the best-tasting bits first! The items juiced first will help flavour everything else that passes through
- Include ‘flavour enhancers.’ Strawberries, ginger, mango are just some fruits that really add a delicious flavour to fruit juice. Tomato and garlic can help make vege juice more exciting
- If juicing for kids and you want to hide veges in the fruit juice, start with small amounts and gradually increase it. Try to match the colours – eg., carrots in orange juice, or a bit of beetroot with strawberry
- Be aware of combinations that just don’t work. Dr. Sandra Cabot’s book ‘Raw Juices Can Save Your Life’ is an excellent juicing book to start with. She doesn’t recommend certain combinations, such as grapes and carrots (it causes flatulence). Be cautious when trying new combinations and try not to mix too many roots with fruits, or things that are extremely acidic with things that are not – for example potato and orange juice (yuck!)
- Keep it balanced and be aware of safety. Potato juice should always be made from totally fresh potatoes without even a hint of green, as green potatoes in a large quantity are poisonous. Rubarb leaves are also toxic. Be informed about your ingredients.
- Use a good juicer.
- If you don’t like pulp, strain it before drinking.
- Try mixing your fresh juice with sparkling grape or ginger for something different