BEST JUICING TIPS – PART II
This is a continuation of our blog series on the best juicing tips. Also see Best Juicing Tips – Part I
LOOK FOR THE FOUR BASIC TASTES
The four basic tastes are sweet, sour, salty and hot so you can always add a little lemon for sour, seaweed for salty and cayenne pepper or garlic and ginger for a little bit of what is hot.
DILUTE WITH VEGETABLE JUICE WITH WATER
Juices gives us highly concentrated nutrition and its quite all right to dilute your juice. I will generally make one quart jar of pure juice and then dilute it with 1-1/2 more jars of water. Here’s is a great tip. Run your pulp through a second time and pour in a quart or more of water. Add your resulting mix to dilute the first juice batch and ultimately create 2-3 quarts.
DILUTE YOUR CITRIC JUICE
I do the same with my citric juicer. It pour water over the pulp that is left at the top of the juicer, and after having put the rinds into
the compost. This really gives me twice as much juice and cleanse the juicer at the same time!
USING THE JUICE PULP
If there is quite a bit of pulp left, we either put it in the compost or in the blender. If you add some sprouted lentils and ground flax meal – plus other taste-enhancing ingredients – suddenly you have a few veggie burgers ready for the dehydrator! For more instructions, see our Recipe for Simple Raw Veggie Burgers blog post.
POURING YOUR JUICE
I always pour the juice from the juicer into quart-size glass canning bottles. I pour them half-full and then add the diluting mix as described above. I do this over a one-foot wide stainless steel bowl so that if there is any spillage it is captured in the bowl. The juice is like gold, so it is too valuable to waste.
Try drinking the first quart of juice immediately or within 15 minutes to get the maximum health benefit – before the juice starts to oxidate. The rest of our consciousness-connected universe is quite hungry for the very same energy that you want in your body – so get it before it expires via what we call “oxidation.” Sip the juice and don’t just slug it down. It it mix the juice with your mouth’s digestive enzymes. While drinking, take the time to be grateful for that moment, for what you have. Meditate and reaffirm your healing goals.
It is important to use glass canning jars because they can be tightly closed. Fill them to the top to further discourage oxidation. Add some citric juice or vitamin C sources, like rosehips and maca, when filling to the top.
MORE ON WHEN AND HOW TO DRINK
The stored drinks can then be called upon throughout the day. You can have them between meals and with meals. If with meals, drink less like a cup or two rather than a quart – and so as not to dilute your enzymes in eating a large meal. If you drink a small amount of juice with a large and bulky meal (say live-sprouted grain bread or cooked rice and beans) the non-living food will becomes a carrier to help slowly release the more powerful and far more vital living ingredients of the juice.
TAPPING INTO NATURE’S POWER
Always drink with reverence and gratitude for what you have. The living universe made us who we are and here we have a “green-golden” opportunity to serve that universe back when we have the vitality to directly tap into the life force that all around us.