juicers
A juicer extracts the liquid from vegetables and fruits, leaving the pulp behind whereas a blender purees vegetables and fruits retaining the fiber of the produce. There are two standard types of juicers for the home, a centrifugal juicer and a masticating juicer. Centrifugal juicers spin at high speeds, during the spinning motion, the vegetables that you put down the chute are ground to a pulp. The spinning motion then forces the juice away from the pulp. Affordable. Masticating juicers grind the vegetables and squeezes out the juice. A masticating juicer works at low speeds without spinning action, thus juicing vegetables more efficiently. Pricey.
If you’re just getting started in the world of juicing, and cannot go for the $400++ masticating juicer, there is nothing wrong with a centrifugal juicer, just do your homework to find out which one will stand up to the rigors of constant juicing.
recipes
We eat and drink with our sense of sight and smell, and a ruddy colored juice is a tough one to get past. To make vegetable juicing more exciting than the standard, kale-tomato-cucumber juice, I’ve created some great tasting juices inspired by some of the most extraordinary culinary corners of the world, Italy, France, Asia, and Mexico. Perhaps you'll find them equally as juice rousing.
A Taste of Mexico: South of the Border Jugo Juice
tomato
cucumber
tomatillo
cilantro [leaves and stems]
lime (peeled) [use as much as you want]
jalapeno pepper [with or without seeds]
A Taste of Italy: Italian Countryside Juice
escarole
tomato
zucchini
basil
vidalia onion (sweet)
garlic
A Taste of Provence: Ratatouille Juice
yellow squash
zucchini
tomatoes
eggplant
red pepper
green pepper
garlic
vidalia onion (sweet)
A Taste of Thai: Asian Spice Juice
bok choy
celery
eggplant
Thai basil (if unavailable use 1/2 Italian basil, 1/2 mint)
kaffir lime leaves (if unavailable use lime zest)
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