Juicing Tips

Ready to get started juicing? We tapped our best experts — from the Williams-Sonoma Test Kitchen to Joe Cross of Reboot Your Life — for their top juicing tips. Keep reading to learn how to plan, prep, flavor and even clean up like a pro.

 

Simplify prep time. Start by washing your ingredients thoroughly. Large pits and tough skins of fruits and vegetables should be removed, but stems, peels and even some seeds can go through a juicer with no problem. If you have a juicer with a wide mouth, you can juice many things whole, making your job even easier. It’s best to prep everything before you start juicing.

 

Speed up (or down). If your juicer has more than one speed, don’t forget to shift down from high to low for softer fruits. Most juicers come with a chart in the instruction manual to help guide you on speeds. Hard produce like apples and beets are processed on high and soft ones like spinach and cabbage are processed on low.

 

Pair earthy with sweet. Dark leafy greens like kale and chard are the healthiest ingredients around, but not everyone loves their flavor. The big secret? An apple or two will almost completely disguise the taste of the greens. Adding one or two sweeter elements (apples, pears, and carrots all work well) can make even the healthiest green juice feel like a sweet, indulgent smoothie. Also delicious? A little fresh lemon juice.

 

Spice it up. Adding a pinch of a spice to a juice recipe can not only kick up the flavor, but also provide additional health benefits. For example, numerous studies show turmeric has significant anti-inflammatory properties, and ground black pepper is thought to aid in the absorption of other nutrients. Cinnamon can pack a powerful punch, with several studies suggesting that it can have a regulatory effect on blood sugar. Start with small additions of a spice that strikes you as being interesting – a pinch here and there until you find the right balance for your palate.

 

Work ahead. You can store fresh juice in air tight containers in the fridge for a day or so without losing much flavor or nutritional value, so they can be a great make ahead snack. Mason jars or any other air tight container you have on hand will work. Try making a large batch in the morning and bringing it to work in a Aria Thermal Tumbler. They are great for both coffee and juice!

 

Waste not. Use the leftover pulp from juicing fruits and vegetables for compost, which will enhance the next harvest from your home gardens. Alternatively, the pulp can also be incorporated into a variety of dishes such as vegetable soups, veggie patties, muffins or even meatballs.

 

Clean smarter. Line the refuse bin (or whatever catches the fibrous bits on your juicer of choice) with the bag your produce came in, and juicers are a breeze to clean.