Re: Budget juicing

Hi OCD,

This is also my first post to this forum. I was actually searching for something when I discovered your message. I have a champion juicer as well, and thoroughly enjoy it. I use it mostly for homogenizing and raw food preparation as opposed to juicing though.

For the best nutrition wise, juice your vegetables only when you are ready to consume them, in 8 oz portions. The vitality of the juice becomes comprimised the longer it sits. Carrots and apples are cheap, however they are loaded with sugar, albeit natural, Sugar nonetheless. Dark greens are the way to go. If you are looking to add water content to the juicing process, cucumbers, celery, and lettuce, are some good options. Also for optimum nutrition, I encourage blending. With blending, you retain all of the fiber and vital contents of the vegetable and/or fruit. Therefor, the body does not have to add anything to the consumed product to assist in the digestion prosess. Palatably different, it certainly is, but healthier indeed.

There are also many things, apart from composting, that you can use the fruit and veggie pulp for. Often, raw food dishes include the pulp of previoulsy juiced fruits and veggies. Then you will be getting full use of the money you spent. I hope this helps.

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