This is a guide to help you squeeze the most possible deliciousness
out of your juicer, even without using recipes. We'll talk flavor
balance, texture, and tips for getting the most out of your equipment
and ingredients. First things first: juices and smoothies are different beasts. That
may seem obvious
lots of juicer-less folks have asked whether they
can whiz up a juice recipe's ingredients in their blender and get a
similar but thicker result. The answer, unfortunately, is a definitive
no. First, texture is critical in smoothies and requires some attention
that's absent from juicing guidelines. And equally important, juicing
extracts a relatively small amount of liquid and flavor from certain
ingredients, especially leafy greens and herbs. Blending an equal amount
of those ingredients could seriously overpower your earnest attempts at
a mellow smoothie. So it's best to consider juices and smoothies in
their own separate ways.
Juice: A Question of Taste
Since texture doesn't become an issue in juicing unless something's
gone fairly horribly wrong, flavor balance is where it's at in creating
delightful juices. Custom-making your own fresh juices gives you
ultimate control over how sweet and how complex you like your flavors.
You'll find your own optimal balance with experimentation and practice,
but there are a few overarching principles to guide you in your search.
1. A formula for tasty juice
I've found that a really good juice contains the following: something
sweet, something tart, something high-yield (which produces a lot of
juice for its size), something earthy, and maybe something herbaceous or
spicy. Earthy flavors include root vegetables as well as greens like
kale, spinach, and beet greens. With a general formula like this one,
the variations are endless; but here are some of my favorite ingredients
from each category.
- Sweet: apples, pears, grapes, melons, pineapples, oranges, kiwis, mangoes, berries, grapes
- Tart: lemons, limes
- Roots: beets, carrots, turnips, parsnips
- Greens: Kale, spinach, lettuce, chard, arugula, mustard greens, beet greens, dandelion, sorrel, broccoli
- Herbs: Basil, parsley, cilantro, mint
- High-yield: Cucumbers, celery, fennel, tomatoes, melons
- Spicy: Ginger, hot peppers (use judiciously)
2. Juice things together that you would want to eat together.
That sounds like common sense, but for some reason it isn't always. I
think a lot of people consider juicing to be a whole different realm,
but remember, a juicer is just another appliance in your much-loved
kitchen. If it makes a good salad, chances are it makes a pretty
good-tasting juice, too. Just keep in mind that you'll likely have to
alter the quantities and add a high-yield ingredient like cucumber or
celery to fill your glass.
3. Balance high-yield ingredients with high-potency ingredients.
Cucumbers, celery, and apples are juicing tsunamis; but a little bit
of ginger or mint goes a long way. Be aware of the behavior of each
ingredient in the juicer (which will be immediately apparent when you've
juiced it once), and try to maintain a reasonable balance between flexible, mellow ingredients and more intense ones.
4. Taste as you go and adjust accordingly.
Just as with a soup or a stew, you've got the flexibility to add and
adjust as you juice. Stir up the juice you've got and sip. Need a little
more lemon? Go for it. Or balance out too much lemon with an extra
chunk of apple. It's all good.
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5. To peel or not to peel?
In many cases, leaving the skin on the produce you juice is just
fine—even pineapple skin can roll just fine through most decent juicers.
Especially if you're using the skin, do be sure to buy produce grown
with organic practices when possible. A few exceptions, where you should
peel:
- Kiwis
- Produce that's been waxed*
- Citrus fruits, if you want the pure taste of the juice without the
skin's oil and the pith's bitterness (it's fine to juice the whole
thing, but it really does change the flavor)
- Any other ingredient where you're concerned the skin will affect
the taste (for example, you might do a taste test with melons, though
it's technically fine to juice the skins)
- And, if you're visually astute or serving to a crowd, any peel that
might negatively affect the color of the final juice (say, cucumber
skin in a cucumber watermelon juice)
* Hairy kiwis and produce that's been waxed sort of sound like opposites, but you know what I mean.
6. A special note on leafy greens
Where juicing is concerned, there are essentially three flavors of
leafy greens. Neutral ones like lettuce; earthy ones like kale, beet
greens , and chard; and peppery ones like dandelion, mustard, and
arugula. Neutral ones are easy to work with. Peppery ones are nearly
impossible to hide, so you should make them one of the stars of the show
(or avoid them if you don't enjoy them). Earthy greens require a little
more cajoling.
Whether or not you think kale is a four-letter word for a reason,
you'll find it and other earthy greens in many a juice (and smoothie).
The bad news is that too much or too lonely liquid kale can taste like
the wrath of an angry mob. The good news is that, used judiciously and
paired intelligently, kale can be as good for your recipes as they say
it is for your bod. All you need to know is that acid and herbs (or
spice) are kale's friends. Use lemon. Use cilantro. It's the juicing
equivalent of an "assertive dressing" on a raw kale salad. It works
wonders, and you'll never look back.
7. Finally, consider color.
The way food looks affects our perception of the way it tastes. The
same applies at least equally to juices (and smoothies). Don't make a
grey juice or a brown one unless you have an opaque cup with a lid or a
penchant for the grotesque. Pair intelligently. In a green juice, for
example, apples and pears make better sweeteners than strawberries. If
you're really stuck, just juice a beet. It's the ultimate color trump
card and will override almost anything.
A Word on Juice Equipment
Centrifugal vs. Masticating Juicers
There are several types of juicers out there, some of which run in
the thousands of dollars. For those of us in the earthly realm, there
are basically two choices: centrifugal and masticating juicers. Everyone
and their sister-in-law has something to say about which juicer you
should buy, but here's my 30-second view:
Centrifugal juicers shred ingredients with a rapidly spinning disk of
blades and then strain the bits through a very fine strainer. They tend
to be less expensive and, if you're 12 at heart like me, are much less
awkward to talk about than their masticating counterpart. On the
downside, they tend to extract a little less juice, especially from
leafy greens; and the juice oxidizes more quickly, so it doesn't stay
fresh as long.
Masticating juicers essentially chew up the ingredients and spit out
the juice. Since their extraction process doesn't cause as much
oxidation, optimal taste can last more like a day compared to the
centrifugal juicer's 30 minutes. Masticating juicers can also be used
for a wider variety of kitchen needs, from juicing wheatgrass to
grinding grains and nuts.
For what it's worth, I still have a centrifugal juicer even though I
make juice almost daily, and honestly it's been working out perfectly
well. When we eventually move back to the States and need a new juicer
anyway, I'll probably invest in a masticating one for the increased
flexibility with timing and the possibility of retaining more nutrients.
I'll just have to grow up a little about the price tag—and the name.
