I got into juicing a few years ago after watching the documentary ‘Fat Sick and Nearly Dead’ from Joe Cross. I found it so inspiring. If you haven’t watched it I think it’s available on YouTube. For me though, juicing isn’t about losing weight or healing myself from a sickness; instead I love the nutrient dense quick and portable meal.
If you own a juicer, I reckon, like me, you’ve had it for quite some time and go through stages of using it. Am I right? I bought mine in 2015, used it for maybe 4 months, then it went into storage for approximately 4 years. Now it sits on my kitchen counter and gets used every week.
If you are new to juicing, here are my top tips:
-Use fresh ingredients to get the maximum nutrients and flavour (I recently used a questionable lemon, beetroot and cucumber and the juice tasted absolutely awful)
-Give the produce a good wash
-Make sure to remove any produce stickers
-No need to peel or remove any bruises, unless you want to
-Cut up bigger fruits and veggies so they fit down the juicer spout
-Juicing can get messy (certainly my machine spits small bits of fruit and veggie pulp all over my kitchen), have a wet and dry cloth standing by
-Time hack by making juice for more than just one meal, I like to make approximately 5 days worth in one juicing sesh
-Store the juice in an airtight glass container in the fridge (up to 5 days) or freezer (up to a month)
-As soon as you are done juicing, rinse every piece of the juicer whilst the pulp is still wet. If left to clean up later when the pulp has hardened, it makes it so much harder to clean, so take a few minute to rinse everything
Here is a short YouTube video where I take you through my Sunday meal prep, making my lunch time juice for the week.
Disclaimer – This video is provided for information and education, and is not a substitute for a medical diagnosis. Please consult your health care professional if you have any questions on whether juicing is right for you.
Running, Nutrition & Mindset Coaching
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