About Juicing

Since sharing on Instagram pictures of my juice drinks, made with my new juicer, I've gotten a couple questions about it. Like, "How is it better than mixing in a blender?" and "What does it taste like? Good?" So, I thought I'd address one of the questions with pictures.

If you're like I was about three weeks ago, not knowing a thing about juicing, or even what a juicer looks like, you might find this interesting.

This is what our kitchen counter looks like every morning now. I use a wide variety of vegetables in my morning juices. In this one are: carrots, Granny Smith apples, cucumbers, lemon (leave on the pith; it's good for you), celery, kale, ginger root, and turmeric (purported to prevent cancers).

None of the veggies need to be peeled (except lemon), and not much cutting-up is needed. However, the Omega Vert 350 stops if carrots are too large. The reverse button takes care of the problem, but I'm now careful about cutting carrots in smaller bits than other veggies.

I usually start feeding vegetables into the juicer beginning with leafy stuff, like kale. Then, I alternate the rest of the vegetables. Juice comes out on the right; pulp comes out on the left.

This particular batch was heavy on the carrots, so the juice color isn't quite as pretty as the all-green juice (the Dr. Oz Green Smoothie).

Pulp.

Juice. The foam on top is typical. Just stir it back into the juice.

This is a larger-than-usual batch for me. I generally aim for 16 ounces. But honestly, I have no problem drinking 20 ounces. Truly. It tastes very good. Kinda like V8 without the tomato.

Notable benefits of juicing have been:  feeling really good while maintaining a recently-achieved lower weight (less than on our wedding day 40 years ago) ; and the unexpected benefit of longer, stronger fingernails - a first for me.

It was suggested that I try a great-tasting combination of watermelon, cucumber, and lime. How apropos. We live in watermelon country. The land our house is on was once a watermelon farm! Linda