I’ve long enjoyed a vegetable based juice when I’m on the run. It fuels me up and leaves me feeling sufficiently full long enough to distract me from the nasty yet convenient junk food options when I’m on the road. Juice as I knew it has always come from a blender that saw every ingredient thrown in and spat out immediately the other end in a pulpy consistency, the residue would separate over time and there was always a little chewing required that admittedly helped to trick my mind into thinking I was filling up on a meal.
It wasn’t however until a recent trip to LA that I opened my eyes to Cold Pressed juice and discovered a completely different juice experience.
Admittedly cold pressed juice is not for the time conscious, it does require a little more patience but the result is well worth the wait. Like using a mortar and pestle, a cold press juicer creates a liquid that retains the nutrients and enzymes in both fruit and vegetables and keeps them alive for up to 48 hours.
By squeezing and compressing the vegetable/fruit in a slower process you ensure the motor doesn’t heat up and tamper with the enzymes, the juice produced has more of the vitamins, minerals and fibre than the regular blending process that cuts, grinds and over processes fruit/vegetable.
The result is a nice cloudy juice that doesn’t have chunks of juice, rather a smooth and bold flavour of all the ingredients.
Want to make this yummy juice, here’s my recipe (makes 2 serves so you can chill the second glass for later. Hint: keep it in an air tight glass bottle and it will last 48hrs):
4 granny smith apples
1 stalk of celery
1 bunch of spinach leaves
1 bunch of kale
1 small to medium size knob of ginger
Be sure to rotate between leafy and hard items whilst juicing.
The cold press juicer I have and love is the Vitality 4 Life Oscar Neo find it here.