If you don’t really follow or are a part of the juicing community, blending into the subject might seem a bit overwhelming. With so many fruits and veggies out there for our juicing pleasure, combinations can be endless. It’s possible you may just want to stick to liquefying bananas and kale forever.
Hey, throw all of those juicing-related stresses right into your juicer, and look at it this way: endless juicing choices means endless possibilities for making some bomb drinks!
Some juicers have really taken the idea of “endless possibilities” to heart have even begun exploring the capabilities of unorthodox juicing ingredients. Here are some not-so-Jamba-friendly foods that have actually been juiced, and you can decide for yourself whether you’ll throw ‘em into your next blend or n0t.
If you thought sauce was the only way to get a fix of horseradish, think again. Think... juice. The perennial plant is often mixed with beet and parsley.
No, you are not in a Shrek movie…(yet). Onions are sometimes experimented with in more vegetable-centric juices. With a variety of types to use — purple, red, yellow, white — the whole rainbow makes for curious combinations with various veggies.
Before you get ahead of yourself and start plucking weeds from your front lawn (which isn’t recommended due to pesticides), note that those who juice dandelion greens do not juice the entire yellow flower. When used for juicing, the weed’s green leaves alone are plucked and ultimately digested for health benefits including detoxification, allergy relief, and blood sugar normalization. You can pick them up at local health food grocery stores.
Coming soon to your local juice bar: fungi juice? Mushrooms are used in juices for their high levels of protein, low calorie count, and various medicinal properties. The method usually consists of steaming them and the pressing them into a sieve to extract the juice. Organic grown ones are preferred, as they’re less likely to have traces of pesticides and/or chemical fertilizers.
Varieties of ocean-grown algae (aka seaweed) are no strangers to the Green Smoothie. The most popularly used are kelp, nori, dulse, wakame, kombu, and hijiki, and many a times are juiced in powder form.