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Best Green Juicing Barista Tips
Greens are the most nutrient-dense foods on the planet, full of energizing nutrients like potassium and beta-carotene, plus detoxifying enzymes, antioxidants and chlorophyll that benefit your overall health. Juicing your greens is a great way to get more veggies – sometimes 5 pounds per serving – and green juice should be part of your daily or weekly routine to enhance your well-being.
But not all green juices is created equal. Some commercially-available green juices undergo processing and pasteurization (with temperature or pressure) that lowers the nutritional value of the juice.
We talked to the founders of Guelph-based juicery, [RE]Fresh Juice Co., for tips on how to make the freshest, tastiest green juice blends at home.
1) Choose Your Juicer
Unless you want to shell out big bucks for industrial cold-pressed juicers, you have two at-home options – centrifugal juicers and masticating juicers. Centrifugal juicers offer a more budget-friendly option, but heat and oxidation means your juice starts to lose nutritional value immediately after juicing. Masticating juicers cost a little more, but you’ll get a better yield, which will save you money over time, and your juice will stay fresh for up to 48 hours.
2) Create Balanced Blends
The best-tasting green juices have a mix of savory and sweet, earthy and acidic flavours, which you can adjust to suit your taste. Juice sweeter green veggies, like bok choy, cucumber and baby spinach, with more bitter-tasting greens, like kale, and use add-ins like lemon and ginger to offset grassy or earthy notes. Celery adds savoury flavour, while cucumber’s mellow taste makes your blend more refreshing. Keep the sugar low by letting your veggies make up most or all of your blend. If you want to add fruit, try a granny smith apple for natural sweetness without too much sugar.
3) Get the Best Yield
One of the biggest challenges with at-home juicing is getting a good yield from your greens. Choose the fresh, locally-grown greens possible for the most juice, and wrap your leafy greens around juicier produce — like chunks of cucumber or apple — to help them juice more efficiently. Run a piece of cucumber or apple through your juicer at the end to flush out as much green juice as possible.
Add In Healthy Extras
Experiment with add-ins to give your juice and extra healthy kick. A spoonful of spirulina boosts your juice’s iron, copper and protein content, while a wheatgrass shot adds chlorophyll. Turmeric and lemon adds earthy flavour and antioxidants, while a pinch of sea salt provides electrolytes.
If you’re craving more of a meal, stir a spoonful of chia seeds into your juice. In addition to filling healthy omega-3 fats, chia’s high fibre content makes your juice more satiating.
There’s no one-size-fits-all approach to green juicing! Experiment with different blends and seasonal veggies for delicious juice that boosts your health all year.
“Get Up" Green Juice
5 large kale leaves, ribs discarded, roughly chopped
1 lemon, remove zest and pith
1 large apple, chopped
1 small piece of fresh ginger (2.5 cm)
1 stalk of fresh mint
Citrusy Green Juice
3 handfuls of fresh spinach leaves
2 lemons, remove zest and pith
1 lime, remove zest and pith
2 oranges, remove zest and pith
1 celery stalk
Detoxifying Green Juice
3 stalks of celery
2 dinosaur kale (black kale) leaves
2 chard leaves
1/2 small fennel bulb
1 small lemon, peeled
a large handful of parsley (including leaves and stalks)
a small handful of cilantro (including leaves and stalks)
[RE]Fresh Juice Co. is Guelph’s first and only cold-pressed juicery, offering 100% raw, organic juices, superfood smoothies and cleanse packages. Visit in-person at 33 Quebec St. in downtown Guelph, or visit: www.refreshjuiceco.com Sylvie Tremblay, MSc, is a copywriter, blogger and green juice fan based in Guelph. She specializes in health and wellness writing. Learn more at: www.sylvietremblay.com