(click through here to watch the film if you are reading this on The Daily Email or on a mobile device)
I’d never really engaged with the whole juicing movement until I did the Raw Fairies five day juice delivery. I really enjoyed it, didn’t feel at all hungry and appreciated the break from big meals. Then last fashion week Radiance Cleanse sent me taster pack of six juices as an on-the-go nutritional boost, and I found them a much better option than mainlining Haribo, as is my usual wont, on the front row and in the back of the car.
I was lucky enough to be offered a press trial of both regimes, but if you want to make juicing part of your daily routine, then delivery is a pretty wallet emptying régime. So I bought myself a juicer. And I’ve made a little film about it below. If you don’t want to watch, there’s more info below the video box.
To sum up: There are two main types of juicer: centrifugal and cold-press.
After much research I decided to invest in the cold press (sometimes referred to as masticating) Matstone 6 in 1 Juicer. My main criticism of the pre-made juices I had delivered was that they were way too sweet for me. I don’t have a sweet tooth, and I prefer the slow glycaemic burn of vegetable juices. However the juicers generally on sale in department stores are centrifugal versions and they aren’t equipped to juice leaves.
That’s because they work by extracting the juice using a sharp spinning blade which chops and spins against a metal strainer. The juice is separated from the flesh by the centrifugal force generated by the blade and pressed through the strainer. If you put leaves in this juicer they would simply be whizzed into tiny pieces, without having their juice extracted.
Cold-press juicers work by using a heavy metal borer to slowly mash and press fruit, leaves and vegetables to extract the juice. That means you can put through kale and spinach as well as seeds and pithy fruits. There’s also no need to peel or core fruits as everything gets pressed by the borer. It’s a doddle to clean too, taking under 30 seconds to rinse the moving parts, and is incredibly quiet to operate.
There is also a theory that the heat generated by the spinning blade in the centrifugal juicer destroys beneficial enzymes in the fruit. It’s a real workhorse of a machine because it doesn’t just juice, it can grind nuts and seeds, make purees and sauces, and nut butters.
GREEN JUICE: This is a great everyday recipe for a cold press juicer, and provides enough for a sensible glassful each two people.
1 x apple
half a bunch of kale (I used red kale for extra nutrition points)
1 x Kiwi Fruit
2 big handfuls spinach
five or so stalks of flat leaf parsley
coconut water to dilute to preferred thickness
Optional nutritional extras to be whisked in at the end:
1 level teaspoon of wheatgrass powder
1/2 sachet Baobab powder (I used Aduna)
1/2 teaspoon powdered ginger (I used Wakaya Perfection Organic Ginger Powder from SpaceNK)
Do go easy on the powdered nutrients that you can add in. I got a little over-excited in Whole Foods, not really thinking about what taste and texture these supplements would add to the finished juice, and bought lots of wonderful sounding packets of health, including Spirulina and Wheatgrass.
Well, having added a heaping teaspoon of wheatgrass powder to a juice serving for two people, I have one word for you: pondwater. Of course you’ll want to experiment with quantities yourself for, after all, one person’s pondwater cocktail is another’s delightful green juice but, in general, remember the sensible maxim: you can always add more, but you can’t take it away.