Since investing in a slow-juicer, I try to make cold-pressed juice as often as possible. Realistically, the best I can do is two to three times a week. My modus operandi is make enough to last a few days before juicing again. Having spent many hundreds on this appliance, I told myself “It will not be left lonely in my kitchen!”.
Adamant to ensure that the machine is a worthy buy, I devised many ways to make juicing as simple as possible so I’ll be more inclined to make it. Keeping my fridge organised is one way (Read: How to organise your fridge for a healthier lifestyle). When I’m really busy, I resort to my no-peel lazy-tangy juice.
No peel juice?
There are never ending juicing combination. If you look in juicing books, most target conditions e.g reduce fats (Read: Juice to reduce fats and cellulite) or help detox (Read: Green recipe detox juice). This time, I just want a combination that is both convenient and tasty.
As I have a wide-mouth juicer, I already eliminate the need to cut fruits into small pieces. On top of not having to peel my produce, I choose fruits and vegetables that don’t require peeling e.g carrots, apples, celery, kai lan. No chopping. No peeling. It’s really just washing produce and throwing them into the machine.
I love the carrot- green apple-and ginger combo. Sweet carrot is balanced with sour green apples, while ginger gives a little spicy and peppery taste. As I like tangy drinks such as Lime & Sour Plum, I put quite a lot of green apples. If you like it sweeter have more carrots. You can omit ginger entirely if you don’t like it. Juicing is really flexible!
How about pesticide content?
You might be worried about pesticide content in the fruits and would prefer to remove the skin. Yes, if you feel better that way and have the time, please do it. Alternatively, you could also buy organic. I don’t at the moment but I always soak it in salt and vinegar (Read: Homemade fruits and vegetable wash) which helps get rid of pesticide residue.
Carrots x 8 – 10
Green apple x 5 – 6
Ginger x 1 knob
- Soak carrots, apples and ginger in a vegetable wash for 20 minutes. Scrub them clean and rinse.
- Feed the produce through your juicer.
- I keep my juice in a 300 ml glass container which I fill to the brim to minimize oxidation.
- The amount shown below could make about 3 to 4 servings. I transfer into two bottles, and drink the remaining.
- Sometimes, I add stem or stalks of green vegetables which are too fibrous to cook e.g broccoli stem.
Do you have a juicer at home which you’re not using? What’s your ‘lazy’ juice?