Now that you have read The Beginner’s Guide to Juicing (Part 1), you now have your kitchen cleaned out and ready to get prepared to ‘ADD’ the great foods into your kitchen that are going to bring you ‘ENERGY’ and ‘VITALITY’ and ‘ENDURANCE’ and ‘SUPERIOR HEALTH’.
Find a good organic Farmer’s Market, or an Asian Market to purchase your local produce.
Here’s the BASICS to purchase for your new Juicing Regime:
1. 25 pounds of carrots
2. 15 pounds to 20 pounds of various varieties of apples
3. 2 pounds of parsley (six bunches)
4. 2 pounds of spinach (six bunches)
5. 6 lemons and 6 limes ( you can juice the skins of these)
6. 1 large bunch of chard or kale, depending on the season
7. 2 large celery stalks
8. 1 large bunch of beets with greens
9. 1/2 green cabbage
10. large fresh ginger root (3 inches round)
11. 5 pounds of oranges (never, ever juice these skins!)
12. 1 pound of dark grapes
13. 1 pineapple
14. melons in season (your choice, but never mix them in juice with other fruits or veggies)
15. grape fruits (red, white or yellow) (never juice the skins of these, ever!)
These are your BASICS for a good week for a family of 4-6.
If you are alone, cut in by 75%, or if it’s just for two people, cut it by 50%.
When you get home from the Market, take all your greens and fill your sink up with cold water, and add pesticide remover (even if they are organic). soak for 5 minutes and then dry them well with a salad spinner and then coat the lining of zip lock plastic bags with paper towels, and then put the greens inside the plastic bag. They will last a good WEEK preserved this way.
Another good tip: Take a half of a lemon and squeeze it into the fresh water where your greens are, and the greens will taste fresher after 5 days, but never let your greens stay in the fridge more than 7 days, except for parsley. It’s actually an herb, not considered a green like spinach or lettuce.
Regarding your carrots. Take your 25 pound bag (you should be able to buy them organically for about $15.00) and take all the carrots out of the bag and fill your sink up. Soak in pesticide wash as well, and then cut off each end of the carrots, and then store in the fridge for future use. We put our carrots into our produce bins in the fridge without any bags. Just set them inside, row by row, so that when you are juicing, it is easy to just reach in and take what you want out.
Lemons and limes and apples we also refrigerate, because colder apples JUICE MUCH BETTER, no matter if you have a greenstar or a pulp ejector or a press. It’s just a fact.
Beets, celery, cabbage, grapes, pineapples all need to be refrigerated as well, but don’t cut off your greens from the beets until you are ready to juice. Your beet greens will last longer this way, and PLEASE make sure to trim your beets, as they can grow mold and ugly spots on them. So before you buy the beets, make sure to check to see if they are in good shape, as sometimes beets are so dark, that the mold spots and dirty spots are hard to detect.
We do not refrigerate our melons. When you are ready to juice your melons and pineapples, make sure you also soak them in a good organic wash as well, and when you decide to juice them, juice their SKINS….these skins have a lot of nutrients right under their skin. If these melons or pineapples are not organic, do not use the skins, even if you soak them. Pineapples are very prickly, and even if you soak them, a lot of dirt and/or pesticde residues are on them, so it’s best not to juice the pineapple skins.
Our new book: LIVE FOODS/LIVE BODIES is a book all of you should have that shows you the foods and juices, super juices and super smoothies, including fantastic basic vegan foods to add to your diet. This book took two years for Linda and I to write and is packed with information everybody should have. You can go to our website to get a sneak peak.
Here’s to “FRESH” JUICE EVERYBODY!
Best, Jay Kordich