Adventures in Non-Recipe Juicing

Non-Recipe Juicing?

As a kid I recall infommercials for juicers, with the actors claiming that you can cram just any ingredients into the apparatus, and get wonderful tasting juice. Jack Lillane, fitness guru-extraordinaire, would stuff nearly entire fruits and vegetables into his juicer, and out would come some impressive looking concoctions.

This memory has produced a favorable impression of juicing. As a vegetarian, all the produce I purchase could be included in cooking recipes, salads, and now juice. I now have more ways to use my vegetables, and can extend my range. If I’m especially lazy, or I’m worried some food will go to waste, I can make some juice. If I have a surplus of greens, or carrots, or other veggies, I can simply juice them. Some lament the amount of pulp created, that would be otherwise eaten, but surely this is better than letting all of it go to waste.

But beyond more variety, more options, decreased waste, and so on, it might be the healthiest way to consume natural nutrients, in large portions. Many people swear by juicing, and I can confirm that much of what they say is true.

But why non-recipe juicing?