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Are You a Juice Lover but Don’t Have a Juicer?
Maybe you have considered acquiring a juicer but are not sure if the cleanup and loss of kitchen space are worth it. So, before you commit, check out this oldie-but-goodie piece on how to juice with ingredients you already have in your kitchen.
A blender, a spatula, a fine mesh strainer, and a bowl—preferably one that your strainer fits beautifully on top of—are all required. The next step is to decide what you want to juice. Please keep in mind that this is not the time to develop a parsnip, carrot, and ginger combination. Your blender is not going to be able to do the task. If you don’t want to wing it, start with a juice recipe meant to be blended, or try our beet and citrus combination. But do not be scared to experiment with your mixes; we have got fast remedies if your mix gets stuck.
Clean your materials thoroughly and chop them into big parts. When working with citrus, remove the peel and pith first, but there is no need to dig to get to the seeds. Beets, carrots, and ginger just require a good scrub—no peeling required; simply lop off the tops and particularly hairy-looking bottoms. In fact, whether you’re concerned about non-organic food or just want to, there is no need to peel most components. (There are several exceptions.) (Peel your pineapple, please.)
Put your chopped fruit in the blender, and yes, the order is important. Place juicier things (such as citrus, pears, tomatoes, or cucumbers) towards the bottom of the container before adding greens and sturdier vegetables.
Now, combine! It is fine if your blender needs some coaxing. Sometimes all it takes is a short swirl (when the blender is turned off!) to start things flowing again. Sometimes you’ll need to add extra liquid to get it to combine, such as a dash of water, juice, or another piece or two of extremely juicy vegetables. Pep speeches are also beneficial.
Pour the mixture into the mesh strainer (which is positioned over a bowl), push it with a spatula to remove the juice, and set it aside for a few minutes to allow more to fall out. You may then pour it into a glass or return for a last forceful press with the spatula—unless you’re anti-pulp in your juice.
It is finally time to clean your mesh strainer. Right now, yes. Before all of the pulpy bits become lodged and difficult to dislodge. Scrape out the pulp and either compost it or save it for another purpose. Sprinkler system over the stainer in the reverse way you poured the juice will aid in the removal of the little particles. In emergency situations, use a stiff-bristled brush.
Return to your juice and sip away. Our citrus-beet mixture is delicious on its own or mixed with sparkling water, but it belongs in a margarita. Is this a detriment to the health advantages of juicing? We sincerely hope not. (Don’t worry if you do not have a blender or a juicer. The Mason Jar Shaker’s inventors demonstrate that you can even juice using a muddler.)
How Many Types of Juicers are There?
There are four different types of juicers.
- Centrifugal juicer
- Slow juicer
- Hydraulic Press or Twin Gear Juicer
- Cold Press Juicer or Juice Press
A Deadly Vegetable Combination
At the moment, my favorite combination is beetroot, carrot, and kale (plus an apple if you want it a bit sweeter) – but to really improve the flavor and kick it up a level, I add some fresh lemon juice, ginger, and mint. This results in a zesty, delectable juice that is both healthful and flavorful – the ideal refreshing beverage to enjoy when the weather warms up in the summer.
Method To Prepare Delish, Organic Smoothie Without A Juicer
To filter the juice, I believe that nut bags work best since they enable you to squeeze out more liquid, but if you do not have one, you can use cheesecloth or strain it through a fine-mesh sieve, pressing down with a spatula to get out as much liquid as possible. This juice will keep in the fridge for a day or two, but it is best consumed fresh on the day it is made.
- 1 medium beetroot
- three carrots
- 2 kale leaves, huge
- 2 lemons, freshly squeezed
- 2 ginger slices
- 4 to 5 mint leaves
- a single apple (optional, for sweeter juice)
- 1.5 quarts water
Instructions to Follow
- In a blender, combine all of the ingredients and blend until smooth – the duration may vary depending on your blender. At this stage, it should resemble a thick smoothie.
- Pour half of the juice mixture into a nut bag while holding it in a big dish or jug.
- Squeeze out as much liquid as possible, then remove the dry(ish) pulp, and repeat with the other half of the mixture.
- Serve immediately, or store in an airtight jar in the fridge for a day or two.
Frequently Asked Questions
Q1:Is it important to go for organic fruits and veggies for juicing?
Ans: Do not overthink about it. Whatever is easily available to you, use it. Usually, organic green leafy vegetables are easily available whereas, organic fruits are not that easily available. So, whatever can be easily arranged go for it.
Q2:How long can we keep our juice?
Ans: Juices are meant to be drunk as soon as they are made. With the passage of time, they lose their nutrients. It is recommended not to keep your juice for more than 8 hours if wanted to enjoy its nutrients. Otherwise, juices can be preserved for 72 hours as well but not with the nutrients that a fresh juice contain. So, always try fresh juices as they are more nutritious and good to drink
The Bottom Line
Return to your juice and sip away. Our citrus-beet combination is delicious on its own or with sparkling water, but it belongs in a margarita