Juicing Greens

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The more you juice, the more you’re likely to appreciate the process. New recipes will get you excited, and you may even begin to covet the newest, flashiest juicers as they’re introduced to the public. But before you get to this point, it’s important to learn the basics. One of the fundamental steps involved with juicing is making sure that you get the most out of your ingredients. Today, we’re focusing on maximizing the potential of greens.

Juicing Greens Is all About Speed

If you’re a big fan of green juices, buying a masticating juicer is probably a smart move. Rendering the maximum amount of juice out of produce is dependent on your ability to juice ingredients at the proper speed. Greens are best juiced at a low speed, and that’s why it’s best to juice them using a masticating juicer. Masticating juicers do well with greens. But the downside is that their cost and slow juicing speed turns many people off.

Centrifugal juicers are not well known for juicing greens. This is because the spinning blade used to render juicer often spins too fast to get the most out of greens. Although there isn’t a clear-cut way around this, there are a couple things you can do to maximize output. First off, make sure your juicer is on its lowest speed setting. If your juicer only has one speed, consider investing in one with speed control – this helpful for more than just greens. Additionally, be sure that you clump up greens before feeding them into the machine. If possible, stuff them into the feeding chute with a piece of celery or cucumber – this will help with juice yield.

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