Tips for juicing for the first time or any time

1. CHEW YOUR JUICE!
   • Chewing stimulates the digestive tract to prepare it to do its job
2. If at all possible, use organic produce.
   • The raw produce can contain high levels of pesticides or be genetically-modified.
3. Add fruit and lots of greens.
   • Add a piece of fruit or a sweet veggie to your juice, such as an apple or carrot. It will sweeten up the flavor and be more desirable for new-to-juicing palates.
   • Always add greens! Juicing greens is an excellent way to consume more veggies throughout the day.
4. Drink your juice through a straw and brush and floss your teeth regularly.
5. Chill it!
   • Let your juice chill in the freezer for three to five minutes before sipping.
   • Cold juice tends to be more desirable than room temperature juice.
6. If you make too much to drink it all at once, store your juice in an airtight container like a thermos or mason jar.
   • Fill to the top and make sure it’s sealed.
   • Light destroys enzymes so if using a glass jar, wrap the glass jar in aluminum foil to block out the light.
   • Refrigerate right away. Fresh juice will keep for up to 24 hours, but best to drink within 30 minutes for optimal nutrition.
7. Drink juice on an empty stomach.
   • That way all the nutrients are absorbed right away and they don’t have to fight with other foods your body is trying to digest at the same time.

The nutrients are most concentrated just beneath the skin, so leave them on whenever possible. If using conventional produce, I would remove the skins.

• Cantaloupe
  • Don’t juice the rind as it may alter the taste.
• Celeriac (celery root)
  • The skin of a celeriac root is very rough, pitted, holds dirt in the crevices, and is hard to wash. I recommend removing the skin.
• Leafy greens
  • Roll leaves into tight pods before pushing them through the food chute.
  • When juicing greens with other produce, do so in this order: leafy greens –> soft fruits and veggies –> hard fruits and veggies. The harder fruits and vegetables help to push through any bits of leafy greens that are stuck in the feeding tube of your juicer.
  • Juice the steams of broccoli, chard, kale, etc.
  • DO NOT juice carrot tops and the leaves on rhubarb and eggplant – those are toxic.
• Lemons and limes
  • Go ahead and juice with their peels for their bioflavonoids that super-boost any nutrients in juices.
• Mangos
  • Remove the skin as it contains a phytochemical called urushiol that may cause an itchy rash and an allergic reaction in some people.
• Orange and Grapefruit
  • I would remove the skin since they can taste bitter and may cause stomach upset.
• Pineapple
  • Remove the skins before juicing.
• Pomegranate
  • The skin should be removed, but the arils may be put through your juicer to be juiced.
• Root Veggies
  • Just wash them using a vegetable brush under running water, and cut out any stubborn dirt, or bruises.
  • No need to peel, unless they are conventional.
• Stone Fruits and Seeds
  • Remove seeds from stone fruits, pumpkin, cherries, mangos, and guava fruit.
• Watermelon
  • The rind and skin can be juiced along with the flesh; it provides chlorophyll and improves juice yield.
  • The seeds can also be juiced as they are rich in zinc and magnesium.