a note on autoimmune deficiencies to prepare produce for juicing
If you or your loved one have an autoimmune disorder where consuming raw fruits and vegetables poses a risk to your health, please consult with your doctor before juicing. In addition, it’s important to peel any root vegetables to rid of any surface bacteria before juicing.
Do you know the quickest way to wasting your money and getting mad at juice that tastes like crap?
Not prepping the produce correctly before juicing it.
Knowing how to properly prepare produce for juicing will make or break your juice. Yup, that’s step one. Because the final product – your juice – is a direct result of its primary stage.
You’re making raw unpasteurized juice that not only breaks down the pulverizing process but is also subject to spoiling if additional dirt and bacteria are left on its surface.
Also, there are parts of veggies you really don’t want to juice because it will end up making juice that tastes like broccoli and ice-cream had a baby‒yuck. Or so bitter to where your skin hairs stand up in protest (been there before).
When it comes to juicing, I’m super particular on three things and you should be too:
- The way produce is prepped.
- The amount of juice mixed together to create a flavorful blend.
- Using the right variety of produce to make juice.
We’ll follow the processes we had at the juice bar, and the same guide I use at home today. I promise it’s not ridiculous!
This guide lists all the main vegetables one would use at home for basic recipes. It’s simple, effective, and creates a longer-lasting juice, saving you a little more time and a lot more money. After following these tips to properly prepare produce for juicing, you’ll be creating and making the best tasting juice in your neighborhood!
PREPARING VEGETABLES
BEETS
- The same color beet juice goes in, the same color it comes out! Don’t be alarmed if within 12 hours of consuming beet juice, you head to the potty and see #1 or #2 with a red tint. It’s natural!
- No need to peel (unless note above)—chop them up to the correct chute size.
- Juice the greens for extra boost, or chop at the top and saute the leaves in butter! yum!
CELERY
- Makes so much juice!!! A few stalks are all you need.
- Tear and clean stalks from the bottom up.
- Juice it – so simple too!
KALE | This is the one I messed up on when first juicing it.
- Wash whole leaves first to remove any bugs and dirt.
- Next, make sure to de-stem the kale. Rip the leaves from the stem, and juice the leaves, toss the stems. The stem is the most bitter part.
CARROTS
- It’s best to peel whole carrots due to the number of surface bacteria. I’ve been noticing when the carrots are only scrubbed, not peel them, my juice tends to go bad faster when it should last me another 2-3 days.
- You can keep the tops on and juice them for an extra boost or cut them off.
- pro tip: purchase baby carrots instead 🙂 no need to peel! woohoo!
SPINACH
- For spinach bunches, rinse through the leaves thoroughly. It’s incredible the amount of dirt stored between the leaves. I remember washing away clumps of dirt! Clumps!
- For container baby spinach just grab and juice since it’s all pre-washed.
PREPARING HERBS
PARSLEY
- Use Curly Parsley for juicing. Italian flat-leaf parsley is mainly used for garnishing entree dishes.
GINGER + TURMERIC
- Scrub ginger or turmeric with a clean scouring pad or brush.
- No need to peel unless there are yucky parts.
- An inch goes a long way!! Start small, then add more to taste mixed between hard veggies such as carrots, apples, or beets to extract the most juice.
- Ginger packs natural heat. Turmeric packs a powerful taste.
- Turmeric will likely turn your juicer, hands and washing utensils yellow and sticky – do not use hot water to wash turmeric. It makes it worse. Use cold water and soap.
HERBS
- Herbs such as basil, mint, and even lavender can add some delicious taste to juices.
- Tear mint and lavender leaves from the stalk. These plants stalk and stems are too hard and can damage your juicer.
- Basil is much softer so it’s not necessary to de-stem unless you want to.
- Start with a small handful and go from there.
- Juice in between hard produce such as carrots, beets, or apples.
PREPARING FRUITS + CITRUS
APPLES
- Wash the apples in Dr. Bronners to remove any wax and sediment.
- Cut any bad parts of the apple – not bruises – but bad parts
- No need to core the apples. The seeds will either not pass the blades, juicing cloth, or later be strained when pouring.
- Use Granny Smith Apples for juicing. Will sweeten your juice while adding the lowest amount of sugars compared to other apples. You’re using apples for sweetness, not SWEETNESS!
BERRIES
- No need to take any leaves off strawberries, or do anything to the other berries.
- They will not produce a lot of juice in centrifugal or masticating juicers. You need a lot to make an oz of puree – it doesn’t make berry juice.
- Unless you’re using a cold-press, it’s better to blend up the berries you want in some coconut water and then add it to your juice that way.
- They will make your juice pulpy.
ORANGES
- peel the skin off the oranges for centrifugal and masticating juicers.
- For cold-press juicers, cut a small x on the top and bottom of the orange. Wrap in the cloth and press the whole thing. This enhances juice extraction
LEMONS + LIMES
- I honestly don’t like juicing either of these. It makes juice taste awful. Personally I think this is why so many juices (even in juice bars) fail at executing a blend because they want the zest, kick, and detoxing benefits of the two, but do it wrong.
- pro tip: use a citrus press like this one to separately extract the juice. Then add it to your juice 1TB at a time.
ADDITIONAL PREP TIPS
- Juice squishy and soft fruits in the middle of harder ones.
- Wrap kale and spinach around carrot sticks, or do a handful of kale and then carrots, beets, or apples on top. The harder produce will help push the softer ones through the blades.
- Use ice! Yes, I said it. Use ice to keep the blades cold and reduce the heat that breaks down the cell wall.
- We’ve been using these reusable bags to store produce in the fridge and they are amazing!
HOW TO PROPERLY STORE JUICE IN THE FRIDGE
Store your juices in the coldest part of your fridge. This tends to be in the way back, not in the doors.
Centrifugal + Masticating juices can last up to 24-32 hours in the fridge.
Afterward, they begin to lose their potency as the cellular walls of the produce begin to break down due to oxygen. Some people say it’s pointless due to the oxygenation, but I say that juice still contains a slew of benefits and tastes better than anything you can get at a local grocery!
Cold press juices may last up to 2-4 days in the fridge.
You can also freeze some juice for later in Ball Mason jars, be sure to leave 1-2in of room at the top for expansion to happen.
GET THE DOWNLOAD
We’ve put all that information on one sheet as you prepare produce for juicing! Simply enter your info below and you’ll be directed to the download immediately.
As always, if any questions arise at any time please contact us and we’ll be happy to help. Happy juicing!
