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Juicing 101 - Plus Recipes


Cleanse. Glow. Detox. These are just a handful of the buzzwords that make juicing a trend that’s here to stay.

Of course, whether juicing actually provides those benefits is debatable – but there’s no question that juicing can get lots of nutrient-packed fruits and vegetables in your body. And just about all of us need more of those: According to the Centers for Disease Control, 87 percent of Americans don’t meet the federal dietary guidelines for fruit (1.5-2 cups) and 91 percent don’t meet the guidelines for veggies (2-3 cups). 

Juicing isn’t always healthy, though. Watch out for sugar-loaded, high-calorie concoctions at the store. And drink your juice soon after you make it, as bacteria can develop quickly.

Here’s what else you should know about drinking your fruits and vegetables:

If you have a juicer: The pulp is left behind in the machine, which makes for a smooth drink but leaves out the fiber. To maximize the nutrition, add some of the pulp back in. Try this sweet, tart, and slightly spicy glowing green juice or this cilantro-celery punch.

If you have a blender: Blenders make quick work of liquefying fruits and veggies, plus you keep all the fiber-rich pulp. If you don’t like the pulpy texture, however, strain your juice and discard the solids, as you do with this vitamin-C-packed strawberry-kiwi juice.   

If you’re serving a crowd: This blueberry-ginger juice takes a little time but wows with flavor. It’s great for a special occasion, like a bridal shower or a brunch.

If you’re hitting the grocery store or juice bar: Cold-pressed juices – as their name implies – are pressed, not blended. They also use a heat-free alternative to pasteurization, which may mean more nutrients in your drink. If you get the bottled variety, always remember to check for serving size and calories. 

Author: Hope Cristol, MyRecipes