Tried and Tested Vegetable and Fruit Juices, Recipes for Juice Pulp
Browse our collection of juice recipes we tried over the years. We mostly selected those recipes which have
What to Juice?
Except for some fruits and veggies that aren’t made for juicing (e.g. avocado, banana, aubergine) you can juice all produce you like (and the ones you don’t can be smuggled in the juice in small portions without ruining the taste but giving you the nutritional benefits you would otherwise miss out on).
More Tips on What and How to Juice:
Juicer Recipe for Beginners and/or for Veggie-Hating Kids
If you don’t like vegetables and greens start with the following basic recipe. I make most often for my family.
Scrub and wash carrots, cut of the green end and the tails, cut into smaller pieces (depending on the feed chute size of your juicer). Wash apple, remove core, cut it into quarters. If you ad ginger wash it and peel thinly or scrape the skin off. Juice carrot, apple pieces and the ginger.
If you have a masticating juicer alternate apple pieces and ginger with carrots to prevent clogging from too much pulp.
This Juice is Good for You Because….
Carrots are very popular to juice and are a powerhouse of vitamins: A, B, C, D, E and K and minerals: calcium, phosphorus, potassium, sodium as well as trace minerals. Due to its sugar content carrot sweetens green juices making them more appealing for kids and picky grown ups. Carrots juice well with almost all kind of fruits: apple, pear oranges, pineapple allowing you to make endless variety of juice combos.
Apples are widely available in all season, affordable, taste great and juice well with vegetables, including leafy greens, herbs, and other fruits and contain several vitamins (A, B-complex vitamins, some C vitamin), minerals (calcium, potassium), trace minerals (zinc, selenium) , pectin – soluble fiber that is beneficial to digestion and helps prevent constipation.
Apples are good to sweeten harsh/bitter tasting green juices making them more palatable. Apple and its juice have countless health benefits:
Always uncore apples before juicing to put less stress on your juicer (although some machines with wide feet chute can juice whole smaller apples if you want your juicer to last long it is best to remove harder, less juice able parts of the produce). Leave the skin on because it's packed with antioxidants and minerals (.e.g. its particularly high in selenium).
Ginger goes well with apple adding a nice, fresh zest and a host of antioxidants, minerals (rich in potassium), vitamins (mainly vitamin C) to the juice. It has countless health benefits:
Beet Delight Juice – Beet-Apple-Orange Combo
This recipe is also a favorite in my family, especially in winter when there is less choice in vegetables and fruits in the farmers’ market but beets are available until spring.
Beet is a root vegetable but the green leaves and the stem are also edible and high in nutrients. If I manage to get young beets with the stem and leaves still on I juice them together with the root.
Wash beets well or peel them thinly. Cut it into thinner chunks. Wash and uncore apples (leave the skin on), cut into wedges. Peel orange, cut into wedges. Juice everything alternating the softer orange and apple pieces with harder beet. Stir and enjoy!
For maximum nutrition and health benefits juice also the greens of the beet if you manage to buy the root with the stem and leaves.
This Juice is Good for You Because..
Beetroot: the root is rich in phytochemicals (betaine), antioxidants, vitamins (folates, vitamin C, B-complex vitamins: niacin, pantothenic acid (B-5), pyridoxine (B-6) minerals (iron, potassium, magnesium, manganese, copper).
Beet greens: contain more vitamin C than the root, are rich in carotenoids, vitamin A, folate, iron, potassium.
Beet is a strong blood cleanser (beet juice is highly recommended in a detox program), and regular consumption of raw beet juice is proven to prevent cancer, reduce tumor size in cancer patients, lower blood pressure.
Oranges: Oranges are not only good tasting, juicy fruits but contain more than 150 phytonutrients, and more than 50 flavonoids, a series of vitamins, (C, B1, B2, B3, E, A, folate), beta-carotene, pectin, and minerals (potassium, calcium, magnesium, phosphorus, some iron, trace minerals (selenium, zinc, copper, manganese).
The pith (the white part under the peel) is packed with minerals and bio flavonoids – powerful anti-cancer agents – (naringenin is one such flavonoid), too.