Posted by Amy Andrews

Categories Beverages, Smoothies, Juices & Nut Milks, Veggies

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Juicing 101

This morning, after pilates and before sitting down to write, I drank some juice.  Not because I was on a “cleanse” or a juice fast, but because my body wanted it.  (And because my daughter and I had made a batch the day before and it only lasts a day or two.)  I shook the jar and poured a glass.  The colors were so vibrant and beautiful…they begged for a photo.  So I took this one.  And then, I drank the juice.  The green one is sweet with spinach and pineapple, slightly tart and spicy thanks to grapefruit and jalapeño.  The ruby one is beet, carrot, apple and ginger, a pretty standard combo.  Both are cool, lively and delicious.


I hope you’ll make yourself some juice real soon!  I use a Breville juicer but you can make juice without a juicer by using a blender then squeezing the pulp through a fine mesh strainer or a few layers of cheesecloth — check out Dana’s post at Minimalist Baker.


A few juicing guidelines:

  • fresh fruits and veggies are best
  • best enjoyed the day it is made but it will keep a couple days in glass, in refrigerator
  • lemons, limes, grapefruit, oranges:  no peels (cut away and discard prior to juicing)
  • ginger:  a quick peel with the side of a spoon makes things easier on your juicer
  • more about ginger:  I like to make a pure ginger juice and keep a jar in the refrigerator for adding a tablespoon or two to juice, tea, or water  (ginger juice is longer lived that others, I store it for up to a week)
  • parsley is excellent in juices, add some to any green juice and see if you like it
  • ratios of the fruits and veggies determine the flavor outcome, but you can wing it and experiment—lots of recipes out on the web, and some coming up next…
  • Carrot Cucumber Apple Pear:  carrots (6), cucumber (3), apple (3), pear (3), lemon (1)
  • Chard Carrot Apple/Pear:  1 bunch of chard or kale, carrots (2), celery (2), cucumber (2), apple or pear (2), lemon (1), 2″ ginger, + a few mint leaves if you have them
  • “Viya’s Spicy Juice”:  carrots (3), celery (2), apple (2), beet (1) or 3 leaves kale or chard, lemon (1), cucumber (½ ), 2″ ginger



Beet, Carrot, Apple & Ginger Juice

makes about a quart


  • 6 beets scrubbed clean under water
  • 4 carrots
  • 2 apples small
  • 2 inches ginger


  1. Send through a juicer and enjoy! 


Morning Green Juice from Nourish Kitchen Table, NYC

makes about 16 oz.


  • 1/3 pineapple rind removed
  • 1 grapefruit rind removed
  • 5 handfuls spinach
  • 1/2 celery stalk
  • 6 mint leaves
  • ½ - 1 teaspoon jalapeño finely diced


  1. Send through juicer and enjoy! 

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