What Parts Of Produce Should I Be Juicing?
One of the best things about juicing produce is that you can use parts of the produce that you wouldn’t have considered using before. This reduces the amount of waste thrown away from each piece of produce you purchase. Juicing produce is a completely different process than cooking them or eating them raw, so they are often prepared in a different way. Many beginning juicers are unsure of what parts of their produce they should be juicing and which parts they should be throwing away. If unsure and unable to find a reference to use, as a rule you should only juice the parts of the produce that you would normally eat to be safe.
Here are some exceptions to the aforementioned rule:
While you would typically remove the leaves and stems of most vegetables before cooking them or consuming them raw, these items can be juiced with the rest of the vegetable to increase the nutritional content of your juice. Before you juice the stems or leaves of a particular vegetable, you should check to make sure that they are not toxic to humans. For example, an entire beet can be juiced, but the leaves of carrots, rhubarbs, and eggplants are toxic when consumed.
Many people throw away the core of the pineapple because they believe there is no value in the hard center of the fruit. However, pineapple cores contain valuable enzymes that can aid in digestion and help your stomach break down the foods you eat. Your juicer should be able to handle juicing the core of the pineapple with no problems at all. The cores of apples contain seeds that are toxic, so they should not be juiced. Fruit pits can also be toxic, so they should be discarded before the rest of the fruit is juiced.
Beets And Treats Juice Recipe
Beet – 1 beet
Cabbage (red) – 2 leaves
Carrots – 3 medium
Lemon – 1/2 fruit
Orange – 1 fruit peeled
Pineapple – 1/4 fruit
Spinach – 2 handfuls
Process all ingredients in a juicer, shake or stir and serve.