Oh, how I love new kitchen toys!
Although my general food philosophy is that we should cook more, eat whole foods, and embrace our inner great-great-grandma, there are some gadgets that make life so much easier. My food processor and Kitchen Aid mixer come to mind.
I’ve been ignoring juicing. It seemed so … trendy. And definitely not something that great-great grandma used to do. I’ve been perfectly content (slightly obsessed, even) with making green smoothies and other blended nutrient-dense drinks which gives you the vitamin-goodness and also the whole-food fiber.
But then my friend Kate said something that changed my mind. She referred to her juicer her “medicine maker.” And suddenly juicing made a lot more sense.
I believe that health is our natural state, and that our bodies want to heal themselves, if you just provide the right building blocks.
With our busy lifestyles, it can be hard to get enough nutrients every single day. And if you’re feeling run-down or sick, you might need an extra nutrient boost that is gentle on your digestive system. Juicing can do all of this. Plus, fresh juice tastes amazing. And ultimately, buying a juicer and juicing your own is way less expensive than going to a juice bar. I was convinced.
But in this post, rather than teaching you something, I’m full of questions! Juice-lovers out there, please read on, because I clearly have a lot to learn…
I bought a Matstone 6-in-1 masticating juicer, because after doing lots of research, it seemed like it would extract the most juice most gently, while not being too noisy, and still being easy to clean. I put together my juicer (easy!) and decided to make carrot, beet and ginger juice which is one of my juice bar favorites.
The thing I forgot to check before buying was how big the feeding hole is …
Immediately I got a carrot stuck in the feeding tube. Really, super duper, wouldn’t budge, proper stuck. I had to disassemble the whole thing and really force the carrot through while miraculously not breaking the juicer itself. Yikes. Not off to a good start.
It was AMAZING watching the juice come out though. My little Matstone just chomps up the carrot gently and quietly, but then creates all this yummy juice (and lots of pulp.)
In the end, I juiced 1 beetroot, 3 carrots and a small piece of ginger, and got…
…not very much juice at all!
Then I realized, if I’m going to juice everday, I’m going to go through a LOT of produce. A lot. Like, “I’ll need to go to the market at the end of the day and buy the excess produce” amounts of produce.
The other thing I can’t figure out is what to do with all that nice vegetable pulp left over? There was a lot of it, from just a few vegetables. I tasted it, and it’s fine, just a bit dry … could I use it in baking? Or puree into a soup? What would you do?
The last thing I found really curious was this advice from the user guide which says that you can extract the juice from pine needles:
Pine needles? Does anyone do this? Why? I know pine is beneficial in aromatherapy – but drinking it?
Juice lovers, I need your advice! What do you do with the leftover pulp? What are your favorite recipes/resources? And, have you ever juiced pine needles??
Let's Trace the Roots of You
(Re)discover the foods, places, traditions, and rituals that make you, YOU.
Sign up for weekly insights to get unstuck + create a life of meaning!