How to Make Your Own Juice Video

Jeannette Bessinger, author and nutrition educator, explains how to make your own juice.
Read the full transcript »

I’m Jeanette with Balance for Life and we’re making healthy breakfast. Right now, we’re going to do a little juicing with fruits and with vegetables. This is a juicer and it’s somewhat different from actually using a blender. It separates the rind and the pulp from the juice of the fruit or the vegetable, whatever you’re using. If you were to use a blender, everything would stay together and you get a thicker consistency. So for now, this is a good way to get a large volume of vegetable. The nutrients from a large volume of vegetables in a small amount of liquid, it’s a high-powered drink for the morning. So let’s start with the vegetable version, very, very easy. We take two stalks of celery. You want to wash them pretty well but you can leave if there are any leafs or anything you can leave them on and then you can come right down to the stalk if you wish. We’re going to put some parsley in here. Now parsley can be a little bit dirty. Any of the fresh herbs that you get can have soil in them so you want to rinse them in a sink and its okay if you leave a little water on them or you can hold them by the stems and dunk them like this remove some of that soil. I’m going to take a little bit of the stem off just to make it easier to put in there. The stems are fully juicable and then we’re going to take one pretty good sized carrot. Now the carrot, the skin of the carrot is a little bit bitter. I personally don’t mind it but if you wanted to take the skin off of it, you might get a little bit of a sweeter flavor to your juice. So here we go. If you combine these three vegetables, this is going to be a tonifier for your liver. It’s very relaxing, it’s very energizing, it’s wonderful if you had a night imbibing the night before. Okay here we go. Put our juicer on, you can see it is flowing nicely. Never put your fingers inside of the juicing area that’s why we have this little toothpick. And then we’re going to twist the parsley into a tight bunch and press it in there. And watch the color now. Dark green, full of chlorophyll. Okay we want that last bit come out. So you can see, this is not a lot of juice. This is a small amount, would be good for one person. Give it a little stir. It’s not the world’s most appetizing color but the taste is very sweet from the carrot and you wan to start with a smaller amount until your digestion gets used to handling in simulating a pure juice like this. This is loaded with vitamins and minerals. If you want to try a second option that’s a little sweeter. Get a good size apple, cut it into pieces. You can remove the core but you really don’t have to if you don’t want to and a carrot or two, a good size carrot or two and here’s the kicker, a nice chunk of fresh ginger. This is very spicy. It has a bite. If you like that kind of a strong flavor, you can use a big piece or you can use a smaller piece. It’ll be spicy hot on your tongue. So when you juice these all together, it smells delicious. It’s very rich and invigorating. And that is how we make fresh juices for breakfast.

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