Post: #601

(02-26-2015 02:29 PM)MMX2010 Wrote:  

(02-23-2015 10:45 PM)Bear Hands Wrote:  How strong of a juice does cilantro make? I enjoy cilantro but it's a rather strong flavor to me. Can you give me an idea of the proportion you're using it in compared to the rest of the juice?

Cilantro and parsley are very strong. I feel that celery juice, cucumber juice, and carrot juice are 3x stronger than eating raw celery, cucumber, or carrots. But cilantro and parsley are like 10x stronger.

The cilantro juice in my drinks is always less than 2% of the total volume, but the cilantro is the first thing you smell and taste when you drink.

You were not kidding about parsley juice being strong. I was wary of trying out cilantro since I find it so strong to begin with, so I tested out some parsley in my personal V8 recipe. I thought I barely used any but it was enough to give the whole thing a grassy taste. I finished it off for the nutritional benefits but I will be much more sparing with the parsley if I do that again. I think I put in 5 stalks with the leaves on and I'll be cutting that to 1 or 2.

Post: #602

(03-02-2015 10:57 AM)Bear Hands Wrote:  

(02-26-2015 02:29 PM)MMX2010 Wrote:  

(02-23-2015 10:45 PM)Bear Hands Wrote:  How strong of a juice does cilantro make? I enjoy cilantro but it's a rather strong flavor to me. Can you give me an idea of the proportion you're using it in compared to the rest of the juice?

Cilantro and parsley are very strong. I feel that celery juice, cucumber juice, and carrot juice are 3x stronger than eating raw celery, cucumber, or carrots. But cilantro and parsley are like 10x stronger.

The cilantro juice in my drinks is always less than 2% of the total volume, but the cilantro is the first thing you smell and taste when you drink.

You were not kidding about parsley juice being strong. I was wary of trying out cilantro since I find it so strong to begin with, so I tested out some parsley in my personal V8 recipe. I thought I barely used any but it was enough to give the whole thing a grassy taste. I finished it off for the nutritional benefits but I will be much more sparing with the parsley if I do that again. I think I put in 5 stalks with the leaves on and I'll be cutting that to 1 or 2.

LOL. I warned you, didn't I?

When I juice carrots and celery, I can see this large volume of juice go into the container. But with parsley and cilantro, I get these small droplets that don't even influence the color of the final mixture.

Then I taste it, and am like, "WTF!?!?"



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Also: I don't know whether you drink sake, but some Japanese restaurants will put sliced cucumbers in it to enhance the flavor. I can't wait to try freshly juiced cucumbers in sake: it's probably amazing.

Post: #603

Today I made a juice from a beet, 3 collard green leaves with stems, a carrot, a stalk of celery, half an apple, a lime, a pint jar of tomatoes (from my own garden last summer), and a single piece of parsley. The whole thing nearly filled the juice container for the Omega J8004, and that one piece of parsley was just enough to give the whole thing an extra refreshing character.

I think I found the balance.

Post: #604

Keep in mind that the herbs are the most nutritious of the components you're using from a density standpoint. A little bit can go a long way Try tempering the taste, should you not care for it, with neutral tasting cucumbers and celery. That should tone it down and keeps you from having too much sugar in your juice.

Post: #605

I appreciate the advice. I like the parsley right where it's at for now but I will give cucumber a try. I avoided it so far because raw cucumber usually gives me digestive issues, though I haven't eaten any in a couple years now.

I would estimate the recipe I gave before for my V8 juice was about 40 grams and currently juice is my only source of sugar each day since I'm restricting myself to 1500 calories or less 6 days a week (2500 on Saturdays to maintain sanity). I have my juice and I eat some lean meat for dinner, and that's it for most days. I'm trying to lose at least 30 pounds this year, and I've already managed 17 since I started juicing a month ago. I probably would benefit from lowering the sugar some more but it seems reasonable for now.

For my non-workout days I'm juicing 6 to 8 collard green leaves, a lime or lemon, 2 carrots, and some ginger. I leave out a lot of the sugar sources for that one since I don't need the energy as much on a rest day. That recipe seems like a good candidate to add some cucumber and parsley since the ginger should ease my stomach if I continue to have any issue with cucumber.

Post: #606

Veloce can kick my ass for this post if anything is wrong.

1. The most important thing I've learned about juicing (so far) is that bitter vegetables are essential to creating well-balanced, flavorful juice. The five flavors are acid, sweet, salty, bitter, and umami (soy sauce), and a blend of acid and sweet (lime juice and carrot juice) is simply not as balance as a blend of acid, sweet, and bitter.

2. My favorite bitter vegetable is escarole. It has the same flavor component as the much more expensive endive and radicchio, so don't juice those. Also quite good are spinach, red cabbage, kale, and collard greens. (So don't think that, just because you hated those vegetables as a kid, you'll also hate them in your juice.)

3. Juicing mint leaves is quite good, and they're not nearly as potent as parsley and cilantro. Just be careful not to add too many.

Post: #607

The worst thing I ever juiced was radish. God. I drank it down as part of a mixed juice and my stomach burned afterwards. Stay away.

Post: #608

I got the wrong beets once. They were white and purple on the inside. I tried to juice them anyway and it was a terrible mistake.

Post: #609

I just made my first juice with my new juicer.

Carrots, beets, celery and ginger. Tasted a lot better than expected.

Thanks MikeCF.

Post: #610

(03-07-2015 08:48 PM)MMX2010 Wrote:  Veloce can kick my ass for this post if anything is wrong.

1. The most important thing I've learned about juicing (so far) is that bitter vegetables are essential to creating well-balanced, flavorful juice. The five flavors are acid, sweet, salty, bitter, and umami (soy sauce), and a blend of acid and sweet (lime juice and carrot juice) is simply not as balance as a blend of acid, sweet, and bitter.

2. My favorite bitter vegetable is escarole. It has the same flavor component as the much more expensive endive and radicchio, so don't juice those. Also quite good are spinach, red cabbage, kale, and collard greens. (So don't think that, just because you hated those vegetables as a kid, you'll also hate them in your juice.)

3. Juicing mint leaves is quite good, and they're not nearly as potent as parsley and cilantro. Just be careful not to add too many.

I ran out of apples today and I did not have a chance to get any before lunch, so I modified my usual lunch juice based on your about the balancing of the 5 flavor types.

1 beet with leaves
3 tomatoes
2 carrots
1 stalk of celery
3 collard green leaves
1 lime
2 cloves of garlic
1 piece of ginger about equal to the size of the garlic cloves together
1 sprig of parsley
1 Tbsp. hot sauce

I like this combination more than the one I used before with half an apple or pear in it. It's not as sweet but the added garlic and ginger balance everything out, so it tastes better without needing to be as sweet.

Post: #611

Shoutout to all my beet juicers out there.

Post: #612

Does anyone juice scallions in their recipes? I'm thinking it will be a good addition to what I have posted above since I took MMX2010's advice about balancing flavors.

I lost another 8 pounds since the last time I said anything, putting me at 25 of 30 pounds lost for my goal for the year. Hopefully I'll be setting a new goal before the midway point of the year at this pace.

Post: #613

(04-13-2015 11:10 PM)Bear Hands Wrote:  Does anyone juice scallions in their recipes? I'm thinking it will be a good addition to what I have posted above since I took MMX2010's advice about balancing flavors.

I lost another 8 pounds since the last time I said anything, putting me at 25 of 30 pounds lost for my goal for the year. Hopefully I'll be setting a new goal before the midway point of the year at this pace.

Relevant, and hopefully funny. In The Witcher 2 video game, a troll offers the main character some elf and onion stew. To reject him, you select the "I don't like onions" dialog tree.

I just tried it now, with my usual beets, chicory, parsley, cilantro, carrots, and bitter-celery mix. (Darker green celery is much more bitter than its lighter green counterpart.) And it's not bad. I only used three stalks in my Omega juicer, for fear it would take over the entire damn juice - but it didn't.

Congrats on the weight loss. I +1 repped you for it.

Post: #614

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Post: #616

(Sorry for the last 2 posts - I entered text, but it came out "Undefined" for some reason)

I'm about to buy a new juicer and I stumbled across the korean Hurom brand. They are not mentioned on this forum at all because they seem to make their products only for the korean and european market.

The reason they caught my eye is because they have the option to go even slower than Omega's 80 RPM - the HUROM HH-SBF11 can do 40 RPM: http://www.amazon.com/HH-SBF11-Squeezing...m+HH-DBE11

I have no experience with juicers this slow, but wouldn't 40 RPM be an advantage?

Post: #617

They also sell the Hurom juicers in Australia and New Zealand. I actually bought one but only got to use it a couple of times before I went overseas, so can't give much feedback. Seemed to work great, but I've never actually used any other juicer before.

Post: #618

MMX2010 reminded me of this in Forum Lounge.

Another month, another 4 pounds off with juicing and yoga. The weight loss is slowing down but the fat loss still seems pretty significant. My traps, triceps, quads, and calves are getting bigger and probably offsetting some of the fat loss in the total weight number.

I have added green onions into my juicing blend on an everyday basis now and I'm enjoying that a lot. I started adding in a spoonful of unrefined coconut oil to help with absorption of the fat soluble vitamins, and increased the amount of carrots. I have seen an improvement in my skin tone over the last month or so, and I was outside for several hours in the sun on Sunday without burning. I'm not pasty white anymore and people coming into my office are noticing it.

Post: #619

I just started juicing today as well.

3 carrots
3 Celery Stalks
1 large Beet
1 Lemon
1 Apple

Next time I'll add in some Kale and Tomatoes.

It went down pretty smoothly and tasted pretty good actually.
I'm definitely going to see if I could keep the juicing habit up.

Anyone recommend a good hangover prevention cocktail that I can brew up before going to sleep?

Thanks.

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I found this recipe on a website: http://pumpsandiron.com/2013/12/29/sunda...er-remedy/

Quote:1/2 bunch spinach
1 green apple
2 kiwis, skin peeled
5 stalks asparagus
1 small tomato
1 small lemon
1/2" ginger

Here’s a synopsis of why each ingredient is a hangover helper:
Ginger reduces nausea and eases indigestion.
Apple (and any fruit) juice has lots of fructose, which gives the body instant energy. Its water content is high to help hydrate the body, and it’s packed with vitamins.
Kiwi and spinach are packed with potassium, which is typically depleted after a night of drinking.
Tomatoes contain lycopene, which reduces inflammation.
Asparagus boosts levels of enzymes that break down alcohol.
Lemon helps sooth your stomach and adds vitamin C to the mix.

Any suggestions?

Post: #620

Kale
collard greens
spinach
green swiss chards
cilantro
red onions and leeks(probiotics)
green apples of the granny smith variety
fresh lemons
bell peppers
pomegranates(raises testosterone levels)
tomatoes

The only veggies you need for your juicing.

I feel wired, energetic, satisfied and I see the fat and toxins literally getting the fuck out of my body, when I take shits. I take ACV Braggs with filtered water alongside with green tea+lemon too. Just feel great all around. Its great to be healthy.

Post: #621

(03-08-2015 11:07 PM)redbeard Wrote:  I got the wrong beets once. They were white and purple on the inside. I tried to juice them anyway and it was a terrible mistake.

Yeah, sugar beets. They are disgusting and full of sugar.

Post: #622

By the way, MikeCF's juicing book is on amazon kindle now. I enjoyed the read. Not sure when I'll start juicing, but it gives a great background for the newbie.

Post: #623

How come so few of you use fresh tomatoes. To me, they are a core part of juicing and absolutely delicious. Give 'em a try in place of (or with) your carrots - lower super too.

Post: #624

(06-10-2015 07:52 PM)Global Entry Wrote:  How come so few of you use fresh tomatoes. To me, they are a core part of juicing and absolutely delicious. Give 'em a try in place of (or with) your carrots - lower super too.

Tomatoes do not have the density of nutritional content of carrots or leafy greens. Tomatoes are not without nutritional value, they taste good when in season, and they add a lot of volume to juice. These 3 qualities make them fantastic for weight loss because they will allow you to fill up on low calorie juice and eat less throughout the day. While tomato juice is lower in sugar than carrot juice, a large carrot should have less than 4g of sugar. Use them together because they both have nutrients the other does not. Cut apples or other fruits from your juice recipes before carrots if you need to reduce sugar.

I suspect most men here are not trying to lose lots of fat, so tomatoes do not benefit them as much. If you are trying to lose a lot of fat or just like the taste, use them. I am spoiled by growing my own tomatoes, so I am going without them until they're back in season. Every grocery store tomato tastes completely bland in comparison.

Post: #625

I started with juicing last week. I got a juicer from amazon and Fit Juice from Mike.

I tried a few recipes from the book, however at the end I modified it and mixed a few of the recipes for my own juice.

Today I tried the following (inspired by Mike):

• 6 bok choi leaves
• 3 small lemons
• 0.5 inch ginger
• 6 carrots
  

Quite tasty if you ask me and it gives about 24 oz of juices.

Anything to criticize on that recipe? My main goal of juicing is to improve my immune system right now.