Tips on Getting the Most Out of Your Green Juice

TIPS FOR JUICING GREENS

So you've finally decided to go green. Awesome! Here are some tips on making the journey fun, tasty, and healthy!

Green Juicing Tip #1. Keep it Clean

It can be hard to thoroughly clean leafy greens, since there are so many little nooks and crannies for dirt to hide. But have you ever peeped inside a head of lettuce? Yea, it looks pretty "earthy" down there with all that dirt and...bugs. 'Though I hear those tiny insects are rich in protein and low in calories, I'm guessing you're not eager to juice them.

But it's not just the bugs - leafy greens are ranked pretty high on EWG's list of most pesticide-d (if that a word?) produce, plus they don't have peels to shield them. And you definitely don't want to be consuming pesticides, herbicides, fungicides or any other kind of -cides in your green juices. (Some people say that the pesticides stay in the residual pulp when juiced, but it's still best to be safe). So before we begin juicing, let’s make sure to get all that gross stuff off our leafy greens first, yes?

Leafy greens are among the vegetables with the most pesticides.

how to wash leafy greens

To wash leafy greens - give them a vinegar soak. Fill up a basin with cold water and pour a half cup of vinegar in it. Soak your leafy greens in the mixture for 5 to 10 minutes, swirling them around to loosen dirt and insects caught in the leaves. Then transfer your leafy greens to a colander and rinse under cold water, making sure the water hits every part of every leaf.

Green Juicing Tip #2. STAY FRESH

Greens are fickle, sensitive things. They seem to wilt if you so much as glare at them. And nobody wants to be juicing lifeless, wilt-y greens.

One of the best investment you'll make as a green juicer is for fresh storage containers to make sure your greens stay fresh and crisp until you have time to get to them. I use Progressive International’s Keepers and the $10 bucks they cost quickly repays itself in leafy-green-lives saved. They’re a godsend. Get some.

FOR LEAFY GREENS

how to store greens

FOR HERBS

how to store fresh herbs

Oh, they also cut down on prep time since the containers double as colanders so you basically wash, chop and store in bulk and then skip the produce prep part whenever you juice throughout the week.

Green Juicing Tip #3. Go for the bitter ones

juicing collard greens

Those dark, brooding, bitter greens can be a bit intimidating at first bite, but mixed in with some sweet fruits and watery base veggies - you'll hardly notice the taste.

Plus, it's the darker, bitter ones that are richest in nutrients.

Which makes it easy to understand why they're called bitter greens...they're probably bitter 'cause they're the best greens around but everybody's too busy consuming the same old lettuce and spinach to give them a chance 🙂

Green Juicing Tip #4. Rotate your greens

But don't just stick to bitter greens - always, always rotate your greens!

This helps you get the widest array of beneficial phytochemicals and avoid the risk of eating too much of one thing.

You see, the different between a medicine and a poison is in the dose. And Mother Nature has her own way of reminding us of that very importance distinction. Most vegetables contain small amounts of alkaloids and other phytotoxins like oxalates, goitrogens, and even arsenic and opium.

This isn't something to worry about - the amounts are minute and won't be harmful - unless you are consuming them in mass doses. So please don't overdo it with any one leafy green? There are a lot out there - check out this list of delicious leafy greens to choose from and vary it up!

Green Juicing Tip #5. drink empty and soon

You get the most nutrients (and benefits) by drinking fresh juice within 20 minutes of juicing it. That’s ’cause when you juice fresh produce, you are essentially breaking open the cell walls of these nutrient-rich fruits and veggies and activating the nutrients – the vitamins, enzymes, minerals, phytonutrients, chlorophyll, etc. – found in the produce. (Also, green juices are best when ingested on an empty stomach - find out why :)​)

Keep in mind that how long fresh juice lasts depends on the juicer that you’re using. Centrifugal juicers – such as the Jack LaLanne juicer and most of the Breville juicers – produce heat and friction when juicing which cause oxidation in the juicing process itself and compromise the freshness of the juice. Juices made with these juicers really should be consumed immediately - at the longest, within a few hours.

On the other hand, slow juicers like masticating or triturating juicers produce little-to-no-heat, which means less oxidation in the juicing process. Juices made with these slow juicers are the highest quality and can retain their nutrient potency for up to 72 hours after juicing. 

So if you're planning on juicing in bulk and then storing and taking the juice to go - a slow juicer like a masticating or twin gear juicer is a worthwhile investment. 

Here are our top recommendations...​

OMEGA J8006

omega 8006 for leafy greens

HUROM HU 100

Green Juicing Tip #6. Start slow

It's easy to become super enthusiastic when you start juicing greens and jump the gun but trust us on this - go slow. Juicing greens is a little different than juicing other veggies or fruits.

Greens are very, very nutrient dense and have detoxifying effects, especially when taken in large doses (which juicing easily allows you to do).

Sure, green juice is crazy good for you, but suddenly giving your body an overload of strong, cleansing greens could lead to an intense detox that can make you feel dizzy and nauseous - which is not fun at all.

This is especially something to watch out for if you haven't been eating all too healthy in the recent past. If you suddenly go from eating fried, processed foods to feeding your body powerful live nutrients - it's likely to freak out a bit 🙂

So you need to watch yourself and listen to your body. Start light and easy, with the gentlest green veggies to give your body a chance to get used to green juice. Juice light, water-y greens like cucumber, celery, lettuce, endives, and even a water-y herb like fennel. And then move up the ladder to the stronger greens like dandelion greens, kale, and mustard greens for a little later.

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