Juice Anyone?

urbanriot

I was just wondering if any one else here uses a juicing machine.

Late reply to your post but many years ago I purchased an expensive Breville juicer and realized that my ideas on the topic were flawed
.....................................................Edited for unnecessary and improper racial comment

Honestly, the amount of time it took to create a small amount of juice from my ingredients coupled with the amount of waste, it's definitely not my thing. If I had more idle time I might consider it but I don't expect to ever have enough free time in my life to do it again. This expensive juicer has sat in my cupboard unused for probably a decade.

That doesn't mean I don't blend though, I do make shakes and all that with a random assortment of fun stuff that I won't share because it's not really a recipe, it's just me taking whatever is in the fridge, blending it with some yogurt, and gulping it down.

broknsymetry

Well I’ve been remiss in my juicing, I’ve had other projects going on, but I had ripe cantaloupe and kiwi in the fridge.

½ Cantaloupe (seeds and skin removed)
3 kiwi (skin removed)

That’s it, plain and simple. Makes 25oz. You may wonder why I like to make 25 oz every time - It’s because that is the size of my repurposed Classico pasta sauce jars.

As for the pulp, I added about 1 tbs of granulated sugar and I’m eating it now. The other half of the cantaloupe and a couple of kiwi have been cut and saved for a desert tonight with some whipped cream. 😋

Kathy_9

Pulp good. . . sugar bad. 😄

broknsymetry

Kathy_9 Kiwi sour

broknsymetry

Kathy_9 In my defense I did have a banana & mango soy milk smoothie this morning. 🙂

Kathy_9

I put a lemon in my smoothie. Sour - good. 🙃

Kathy_9

broknsymetry I had coconut milk, banana, blueberries, cacao nibs with protein powder for lunch. No lemon today as they go into my green tea smoothies.

broknsymetry

Made a fruit salad this afternoon.

½ fresh pineapple
3 Cuties®mandarin oranges
2 honey crisp apples
¼ cantaloupe (leftover from the other day)
2 kiwis
½ nectarine

I juiced the other half pineapple, a bunch of mandarins that had dried out to about half size, apple slices, a few leftover grapes, the other half of the nectarine, a little fresh ginger and the kiwi skins. I will use some of this with the fruit salad (along with some whipped cream).

[edit] Made a dressing with the juice, honey and lemon zest.

broknsymetry

Haven’t juiced in a week and started having some apples going bad. Only one completely bad and two half gone but still usable. I also had some beets that needed using up.

3 beets (1 large and 2 medium)
1 Granny Smith apple
2 Envy apples (1 whole and two halves)
a bunch of leftover broccoli stems from an earlier dinner prep
1 small lemon that I had zested for the fruit salad dressing and was starting to dry out.

“Waste not, want not.”

I think I will be juicing most of the rest of the apples this afternoon before they degrade too. They are fine for now but I need to make room for April produce anyway.

broknsymetry

In addition to my fresh juices I also drink V8 Deliciously Green, V8 Original and my favorite - V8 Spicy Hot. I’ve got several bottles of each in my pantry.

broknsymetry

Two batches of apple/carrot juice today. I needed to get rid of some apples before they went South and I need to make room for more. First batch was with 6 Galas, 1 Granny Smith, 2 large carrots and 1 lemon. Second batch was the same except used Fujis. I wanted to taste the difference. I’ll do green and citrus batches tomorrow. I have a Jicama I want to check out, never had one before.

broknsymetry

Trying the Jicama. PITA to peel owing to its waxy skin, but easy to cut and yields lots of juice.

1 large? Jicama (peeled)
2 medium carrots
2 celery stalks
2 Cosmic Crisp apples
1 inch ginger (peeled)

Tasted kinda bland so added 1 tsp vanilla flavoring and 3 packs of aspartame (@Kathy_9 will scold me.)

Kathy_9

broknsymetry @Kathy_9 will scold me.)

You’re not wrong. How about Stevia instead.😉

broknsymetry

Three batches today (making room for May)…

Pure Orange Juice from Mandarins and Navels.
Apple/Carrot Juice from Honeycrisps, Granny Smiths, Organic Carrots and a Lemon.
Pure Pineapple Juice from 1 fresh whole Pineapple. Will be making a Pineapple Upside-Down Cake today and adding pulp to batter.

broknsymetry

Kathy_9 How about Stevia instead

Ahh, no thank you. No to Stevia, Splenda, Monk Fruit in the Raw, Truvia or Sweet-n-Low. I’ve tried them all and can only tolerate the taste and aftertaste of Equal (aspartame). It could be that I drank Diet Coke for many years though now I can’t stand it either and prefer “zero sugar” sodas (still aspartame but also contains acesulfame potassium.)

Somewhat-Reticent

Testing insulin reaction to different sweeteners is educational.

broknsymetry

I’ve been busy this morning. Made two batches of juice.

#1 Apple/Carrot

6 Galas
1 Granny Smith
1 large and 3 small organic carrots.

#2 Mango/Kiwi/Cantaloupe

3 ripe mangoes
4 Kiwi
¼ Cantaloupe.

I found out that mangoes and kiwis don’t produce a lot of juice, but do produce a lot of “wet” pulp, So I made a tropical smoothie with half the pulp by adding in some unsweetened coconut milk. I decided to experiment a little and made a second smoothie and added some sweetener to freeze for an “ice cream” treat later.

egeezer

broknsymetry
My way of saving vegetables is to make a batch of vegetable soup, divide the batch into used cottage cheese and other containers and put into the freezer. Carrots, celery, peas, green beans etc. go well in vegetable beefsoup. Potatoes and cabbage make a great soup.

Those plastic containers for cole slaw are great for storage. The Kroger ones are heavier than the storage containers you buy in stores.

As for restaurant food, it’s tasty but has too much sodium. Campbell’s and other canned soups taste way too salty for me. Eating out or carryout is good occasionally, but I prefer making my own meals since I know and can control what’s in them. Bagged salads are too often recalled for contamination to suit me.

Sparkchaser

egeezer Bagged salads are too often recalled for contamination to suit me.

Where do you get your salad? I’m asking because all I see are boxes of mixed salads. I combine that with some iceberg lettuce.

I guess I could try to find the different “greens”.

broknsymetry

egeezer My way of saving vegetables is to make a batch of vegetable soup,

I’m a soup fiend too, but I haven’t too much room left in my freezer. I also repurpose containers for storage.

broknsymetry

Sparkchaser I like to use bagged chopped salad kits (from Kroger or WM) and add leftover rotisserie chicken, canned chicken or canned tuna, jalapenos, shredded cheese and extra dressing, then make wraps with steamed flour tortillas.

egeezer

Sparkchaser Where do you get your salad? I’m asking because all I see are boxes of mixed salads

My chopping board gets used regularly. I buy a head of lettuce or two, and dice carrots, chop broccoli, chop walnuts or pecans, and toss all with shredded cheddar and a few crumbs of blue cheese with the salad dressing of choice. I also dice some ham or cooked chicken breast when I want a little protein in it.

My personal preference for dressing is vinegar and oil based Italian. I use the WMT envelope mixes and extra vinegar and olive oil. I don’t care for the bottled versions.

Marzetti makes a nice slaw dressing, I occasionally like that and blue cheese bottled.

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