Q & A On Juices <3

2

March 22, 2013 by Living Girl Living Foods

Every so often I try to change things up here on my site by doing a video, review or sharing a Q & A post 😀 The questions I select are typically based on e-mails, comments, and the top searches that lead people to my site. Please do not be shy, drop me a few lines! Sometimes I end up learning a lot from these questions or am amazed that I haven’t written up a post on this topic before because it’s that crucial or awesome.

Q: How do you get calcium from juices?

A: This has been the top question leading people to my site the past two days. Collard Greens, Spinach, Oranges, Broccoli, Celery, Mustard Greens, Chard, Cabbage, Turnip Greens, Romaine Lettuce, Bok Choy & Kale are a few goodies that are loaded with calcium. It’s actually very easy to get more then enough calcium on a vegan or raw vegan lifestyle. Almost every juice or meal I have has at least one of these in them. Dark leafy greens as packed with them along with protein 😉 Another hot topic in the vegan community.

Q: Can I make a beet smoothie?

A: From my experience beets do not do well in a blender unless you want a chunky dip, the fiber and root strength they have is extremely difficult on blenders. As long as you are not doing a smoothie cleanse or care too much about texture then please go for it. Sometimes what works for one body does not work well for another body.

Q: What juicer do you own? What juicer do you recommend? Which ones have you tried out before?

A: I’ve gone over this several times on my site and also have it listed in my “About Me” section. I use an Omega 8005 Juicer. The pulp comes out super dry like a dread, there is no heat created, the produce is literally been squeezed and crushed instead of being pressed against a blade. I find the juicer to be easy to wash, travel with, and it even has attachments to make ice cream, dough and noodles. There is usually a 10-15 year warranty on the Juicer depending what model you purchase.

Typically I recommend beginners to buy a Juicer that they can afford, $100 or less is my guess. My first Juicer was a Jack LaLanne, I wanted to make sure that I would actually make juicing a habit before spending more money and making it an investment. Brevilles also make wonderful juicers but the pulp can be strained or run through the juicer again because it is still extremely moist.

I have used an Omega Vert and Green Star at peoples homes before. I found both of these machines to be a pain in the caboose to use. The vert makes a mess and isn’t very great with handling greens but does an amazing job with root vegetables like beets. From my experience the pulp was not all that dry either.

The Green Star takes up a lot of counter space and for most people it is not affordable. It takes a lot of time for the juice to be prepared, it’s messy and I did not find the pulp to be as dry as what I am left with with my Omega Juicer.

Q: How do you recommend storing juices?

Depending on what machine you have, ideally a juice should be consumed as soon as it is made. Vital nutrients are dying off, it’s just part of the natural process! If you need to make juices the night before or early in the morning for the day store your juices in air tight containers. Also keep them in dark jars or cover them with heavy dark towels. Air, light and heat are all factors in loosing nutrients and enzymes. If you freeze your juices nutrients are still lost and actually it kills off tons of living goodies in your food.

Q: How do you personally store your citrus fruits? How can I pick good citrus fruits? How do I store left overs, especially when I’ve already removed the rind?

A: This is another super hot question that I’ve been getting lately. Everyone seems to be hearing something different and it can get extremely overwhelming to figure out what to do. A while back on LGLF’s FaceBook Page I posted a link from Raw on $10 a Day on this topic (amazing site please take the time to check it out). I totally agree with Lisa from Raw on $10 a Day on how to store citrus goodies.

As Lisa mentions on her site, citrus fruits tend to get dry inside especially once the rind is removed. When buying citrus fruits try to pick ones that have healthy firm skins with no bruises, cuts, or mold.

Just like avocados, dates, and figs, pick citrus fruits with the crown still on them. The crown is the nipple discolored looking once stem part of a fruit. It protects bacteria from entering the fruit, it keeps it clean and I suppose royally delicious 😉 So yes please start using the word “crown,” I have noticed almost all of my clients call this bit a “nipple.” There actually is a fruit that is called the Nipple Fruit for short, Solanum mammosum. Go on, be fancy now 😉 say crown and put that pinkie up!

Pick fruit that is not wet, sometimes at the grocery store or Farmer’s Market water can accidentally get on these fruits. Water can create mold so please dry them off and the counter or shelf you store your citrus fruit.

I found this lovely chart with the citrus fruit seasons, mangoes and avocados in Florida (I’ve noticed this is typically where most of these fruits come from originally at my grocery store).

If you have peeled a citrus fruit or have cut a lemon in half and aren’t sure what to do with the remaining fruit wrap it in plastic wrap, put it in an air tight container or cover it in a moist paper towel or tea towel and also cover it in a container or with plastic wrap. This last way mentioned has given me the most success personally. I’ve noticed even once it is covered up, the rind being removed can only keep the fruit juicy still for may be four days depending on how dry it already was. I’ve also seen people dip their grapefruit or oranges in lemon water to keep them protected for longer. This helps a little but not I haven’t found it to be beneficial enough for me to personally make this a habit.

Anything to keep these yummy treats from becoming dry is the key. So keeping them in the fridge instead on your counter where they will deal with lots of heat and light is a great idea.

You will notice a trend here with your produce and their sensitivity to heat, light and air. You may already have some fantastic tips or tricks of your own 😀 If so, I welcome you to share them! If you want to send in photos I will of course post it on here and give you the credit you deserve.

Thank you all for taking the time to stop by my site and for asking me these wonderful questions. No question is a “bad” question, the only “bad” question is the one never asked. I honestly appreciate that people consider asking me these questions too, I am grateful for this opportunity  Please keep the questions coming! Much love ❤ and raw power 😉

Jess

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2 thoughts on “Q & A On Juices <3

  1. […] the leaves, stems, crown, if it is wet, the rind, and etc. Pull moldy berries out, check that your citrus fruits aren’t wet and so on. This way you are protecting the rest of your food, those moldy or wet […]

  2. […] the past I have shared tips on how to store citrus, I have shared a link just in case! I hope this helps […]

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