Eating a plant-based diet is linked to lower risk of heart disease, stroke and some cancers. But only one in 10 Americans gets their daily recommended 5-7 servings of vegetables and fruit. Juicing is a fun and easy way to add more fresh produce to your diet. Juicing floods the body with micronutrients that are easily digestible, so your body will get more of what it needs with less food.
Juicing a variety of vegetables and fruit can also provide more vitamins and nutrients than eating one type of produce. A juice diet can also lead to significant weight loss. Not sure how to start? These resources will help jumpstart your health.
Drinking juice immediately after it has been made is the most ideal way to consume your juice, but making it ahead of time can be a huge time saver for many of us. Being prepared can make any regular juice consumption more attainable.
So what happens when we make them ahead of time? We store them! Storing juice can be a juicers saving grace.
Work commitments, travel, personal situations and a busy schedule are all hindrances to consuming freshly made juices immediately.
The more color you add to your plate from fruits and vegetables, the more micronutrients you’ll consume. Fruit and vegetables fall into different color categories: green, red, purple, blue, orange, yellow, and white. Each color carries its own set of unique disease fighting chemicals called phytonutrients.
It is these phytonutrients that give fruits and vegetables their vibrant color and of course some of their healthy properties. Plants with natural colors of the rainbow, grown from the earth, nourished by sunlight and water, not tainted in a lab or dyed unnatural colors, are the healthiest foods on the planet.
We recommend keeping your juices about 80% vegetables and 20% fruit. Natural sugars in produce are not the same as added refined sugars, and are vastly healthier. If you are managing your sugar intake due to a medical condition, it is always best to consult a doctor regarding any changes to your diet.
It’s really hard to overdo your vegetable and fruit intake, but remember to listen to your body. If you’re hungry, drink more juice. When you’re full, take a break and save your juice for later.
If you can’t find the fruits or vegetables you want to juice in season, you can use frozen, but stick with the organic variety. Remember to defrost the produce before you juice it.
Have a lot of extra pulp and don’t want to waste it? Use it to make some healthy soups, broths, muffins, veggie burgers and other recipes. Pulp is also great as garden compost. If you don’t have a garden yourself, donate it to someone who does, or take it to a recycling center that has composting facilities.
Fresh juice can keep for up to 72 hours as long as it’s stored in an airtight container and kept refrigerated, but we think they taste best when consumed within 24 hours.
We like to use glass mason jars to store our juices, but any glass or BPA-free plastic container with a lid should work fine. Aluminum bottles are not recommended as the juice can react with the metal.
Stems—juice them! It will yield more fluid. Peels—it’s a question of personal preference. The peel contains important phytonutrients, but can impart a bitter flavor to juice. If you juice the peel, use organic produce and wash well.