CUISINE
JUICING FOR BEGINNERS
Ready to get started juicing? The best experts from the Williams-Sonoma test kitchen share their top
juicing tips. Keep reading to learn how to plan, prep, flavor and even clean up like a pro.
Simplify prep time
It’s best to prep everything before you start juicing. Start by washing ingredients thoroughly. Large pits
and tough skins of fruits and vegetables should be removed, but stems, peels and even some seeds can
go through a juicer with no problem. If you have a juicer with a wide mouth, you can juice many things
whole, making your job even easier.
Speed up (or down)
If your juicer has more than one speed, don’t forget to shift down from high to low for softer fruits.
Most juicers come with a chart in the instruction manual to help guide you on speeds. Hard produce like
apples and beets are processed on high, and soft ones like spinach and cabbage are processed on low.
Pair earthy with sweet
Dark leafy greens like kale and chard are the healthiest ingredients around, but not everyone loves their
flavor. The big secret? An apple or two will almost completely disguise the taste of the greens. Adding
one or two sweeter elements (apples, pears, and carrots all work well) can make even the healthiest
green juice feel like a sweet, indulgent smoothie. Also delicious - a little fresh lemon juice.
Spice it up
Adding a pinch of a spice to a juice recipe can not only kick up the flavor, but also provide additional
health benefits. For example, numerous studies show turmeric has significant anti-inflammatory
properties, and ground black pepper is thought to aid in the absorption of other nutrients. Cinnamon
can pack a powerful punch, with several studies suggesting that it can have a regulatory effect on blood
sugar. Start with small additions of a spice that strikes you as being interesting – a pinch here and there
until you find the right balance for your palate.
Work ahead
You can store fresh juice in air tight containers in the fridge for a day or so without losing much flavor
or nutritional value, so they can be a great make-ahead snack. Mason jars or any other airtight container
you have on hand will work.
Waste not
Use the leftover pulp from juicing fruits and vegetables for compost, which will enhance the next
harvest from your home gardens. Alternatively, the pulp can also be incorporated into a variety of
dishes such as vegetable soups, veggie patties, muffins or even meatballs.
Clean smarter. Line the refuse bin (or whatever catches the fibrous bits on your juicer of choice) with the
bag your produce came in, and juicers are a breeze to clean.
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