Post: #326

Sometimes you just need to basically juice a whole pineapple. Yeah you got to have balls to do it but YOLO, right?

I eyed a 5-pounder beauty in the supermarket today (on sale too), a perfectly ripe Del Monte gold, and I knew what I had to do. I juiced pretty much the whole thing, that's a lot of juice for those keeping score at home. You juice it skin and all (wash first). Then -- this is what really separates the men from the boyz -- I generously poured some pricey Italian forest honey into my huge juicing glass and stirred that shit in. Then I guzzled the whole viscous nectarish and maddeningly delicious mix. That's pretty much my supper for tonight.

It's been mentioned before but worth saying again that if you're planning to squirt into a honey's mouth this will make it thick and sweet.

Post: #327

(09-22-2013 06:05 PM)The Lizard of Oz Wrote:  Sometimes you just need to basically juice a whole pineapple. Yeah you got to have balls to do it but YOLO, right?

I eyed a 5-pounder beauty in the supermarket today (on sale too), a perfectly ripe Del Monte gold, and I knew what I had to do. I juiced pretty much the whole thing, that's a lot of juice for those keeping score at home. You juice it skin and all (wash first). Then -- this is what really separates the men from the boyz -- I generously poured some pricey Italian forest honey into my huge juicing glass and stirred that shit in. Then I guzzled the whole viscous nectarish and maddeningly delicious mix. That's pretty much my supper for tonight.

It's been mentioned before but worth saying again that if you're planning to squirt into a honey's mouth this will make it thick and sweet.

It's like a dessert drink.

Actually, even if you skip putting in the honey, juicing a pineapple, skin and all, would still taste somewhat sweet, with fructose, no?

Post: #328

(09-22-2013 06:15 PM)JayJuanGee Wrote:  

(09-22-2013 06:05 PM)The Lizard of Oz Wrote:  Sometimes you just need to basically juice a whole pineapple. Yeah you got to have balls to do it but YOLO, right?

I eyed a 5-pounder beauty in the supermarket today (on sale too), a perfectly ripe Del Monte gold, and I knew what I had to do. I juiced pretty much the whole thing, that's a lot of juice for those keeping score at home. You juice it skin and all (wash first). Then -- this is what really separates the men from the boyz -- I generously poured some pricey Italian forest honey into my huge juicing glass and stirred that shit in. Then I guzzled the whole viscous nectarish and maddeningly delicious mix. That's pretty much my supper for tonight.

It's been mentioned before but worth saying again that if you're planning to squirt into a honey's mouth this will make it thick and sweet.

It's like a dessert drink.

Actually, even if you skip putting in the honey, juicing a pineapple, skin and all, would still taste somewhat sweet, with fructose, no?

Sure, pure pineapple juice is sweet, but the honey takes it to that next level that you need to go to sometimes...

Post: #329

Juiced purple kale the other day. What are ure guys thoughts? How does it compare nutritionally to green kale. Green has a slightly more neutral profile, but meh, my green juices taste kind of gross anyways.

Post: #330

Anyone a fan of eating guacamole?

Lately twice a week for one of my meals I just eat homemade guacamole with some hot sauce and no chips. Like juicing great way to get alot of vitamins and minerals from uncooked food.

Post: #331

^^^^how do you eat the guacamole, with a spoon?

Post: #332

Problem with guacamole is what to eat it on. Too many carbs in chips. I used to eat it on french bread but too many carbs. Now I make tacos with one tortilla, some meat and a pile of guac on top.

Post: #333

(09-25-2013 07:04 AM)Bolthouse Wrote:  ^^^^how do you eat the guacamole, with a spoon?

yea

Post: #334

Add guac into a salad. Delish

Post: #335

I hate the texture of Guacamole. It's good but I'd have to put it on a steak or something, couldn't do just the spoon.

Post: #336

^^^Try guac on a slice of crispy bacon.

Post: #337

(09-25-2013 08:22 AM)JimNortonFan Wrote:  Problem with guacamole is what to eat it on. Too many carbs in chips. I used to eat it on french bread but too many carbs. Now I make tacos with one tortilla, some meat and a pile of guac on top.

Flaxseed crackers.

I like mine on top of chili or just paired with some black beans.

Post: #338

(09-24-2013 10:26 PM)bacon Wrote:  Anyone a fan of eating guacamole?

Lately twice a week for one of my meals I just eat homemade guacamole with some hot sauce and no chips. Like juicing great way to get alot of vitamins and minerals from uncooked food.

Salsa is another quick and easy way to load up on veggies. Costco sells huge jars of organic salsa at a very low price.

I throw some salsa in with some black beans, pinto beans, or a chili bean combination.

Or throw a bunch of salsa over brown rice.

Salsa over egg whites, etc.

It's best to use a slotted spoon to scoop out the salsa. Otherwise the water in it will make your eggs runny.

Just read the label to make sure the salsa isn't load with sugar. (Most with have a tiny amount, like 1 gram or so per serving, and that's fine.)

Post: #339

How much do you guys juice on average per week? I get about 3-4 l per week. And what is your typical schedule? I do twice a week and make some extra to put in the fridge for next 2 days.

Post: #340

I find that if you store the juice in the fridge it goes bad quickly, and tastes flat out bad after about 36 hours. I would recommend instead pouring the juice into an ice tray and freezing the cubes, then storing in a gallon freezer bag if you want to make a big batch and store some. But your best bet is drinking it immediately. Things of value take time.

Post: #341

(10-31-2013 03:48 PM)LowerCaseG Wrote:  I find that if you store the juice in the fridge it goes bad quickly, and tastes flat out bad after about 36 hours. I would recommend instead pouring the juice into an ice tray and freezing the cubes, then storing in a gallon freezer bag if you want to make a big batch and store some. But your best bet is drinking it immediately. Things of value take time.

Fresh juice is really perishable its not meant to be stored for long periods. Overnight at most and that is even pushing it. You can add natural preservatives like lemon juice or orange juice (Vitamin C/Absorbic Acid) and it will slow down it turning foul.

Post: #342

(10-31-2013 04:02 PM)kosko Wrote:  

(10-31-2013 03:48 PM)LowerCaseG Wrote:  I find that if you store the juice in the fridge it goes bad quickly, and tastes flat out bad after about 36 hours. I would recommend instead pouring the juice into an ice tray and freezing the cubes, then storing in a gallon freezer bag if you want to make a big batch and store some. But your best bet is drinking it immediately. Things of value take time.

Fresh juice is really perishable its not meant to be stored for long periods. Overnight at most and that is even pushing it. You can add natural preservatives like lemon juice or orange juice (Vitamin C/Absorbic Acid) and it will slow down it turning foul.

You think it goes bad in 24 hours?

Post: #343

Not "bad" as in rotten but there is a significant difference in taste.

Post: #344

Your juice starts to oxidize and lose nutrients as soon as you make it, especially with your typical centrifugal juicers. My rule of thumb is I drink juice at home as soon as I make it and take chia or yogurt shakes to go with me when I leave, that way I'm maximizing the nutrient content in the juice. It just tastes better that way too. For me, I just make it the first thing I put in my body in the morning, and the first thing I have when I get home.

If you want a basic rundown of the different types of juicers, you can find one here and another one here.

Personally, I've never found a need to upgrade from a centrifugal juicer, but if you want your juice to store better it might be worth spending a little bit more money to get a masticating juicer. And if you want to juice kale, spinach, wheatgrass and other stuff like that, you really have to have a masticating juicer because with those types of juices, the juicer will pay for itself with increased yield. I like my centrifugal juicer because it does what I want it to do, well and quickly.

Post: #345

^ It's a myth by "raw foodists" and people in the Juicing "scene" that you can't store juices.

It's bogus and based on no evidence. I have asked many to support their claim that juice "oxidizes" and "loses its nutrients" overnight.

No support.

Here's a sensible take on the question: Does Juice Oxidize?

Post: #346

I don't have any real science behind what i do concerning juice, and maybe in this case I am practicing a form of Bro-Science.

Nonetheless, in the last couple years, I have worked my method of juicing to use a vitamix. I do NOT believe in the juicers that separate the pulp from the juice b/c I do NOT want to throw anything out and personally, I believe the pulp is necessary to eat with the juice.

I grind up whatever I am juicing in the vitamix, but keep it a little chunky so that I chew portions of it. My theory is that chewing portions of the ingredients releases nutrients, but juicing whatever i am making allows portability and consumption of items that i would otherwise NOT consume those items.


My most common ingredients, in recent times, has been to include coconut, Cocoa, lemon and any random vegetable items that I have around the house that may be in need of consumption. I do NOT like to waste anything, but I stress that in recent times (about the past year) whole coconuts seem to be staple ingredients of any juices that I make. I may throw in other items that i bought, such as nuts or spirilina or whey powder or even onions. Oh, the last batch of juice that I made, a couple of weeks ago, I threw in a bunch of homemade fermented vegetables (mostly cabbage) that had been sitting in a gallon jar in the fridge for about a year and I was beginning to worry about it sitting so long so I added it to my juice concoction, in order to use it up.

Accordingly, I may make a batch of one or two gallons of juice in any sitting, and it may take me a couple of weeks to drink my concoction. If I place items that convert to sugar, then it will expand and change texture and go through a sort of fermentation during the weeks - accordingly, i minimize those items (that is usually fruits and sugary items).

I find that one advantage of my current method of juicing is that I do NOT have to worry about anyone, except me, wanting to drink my beverage.

I also admit that I tend to like the taste better during the first few days after I made it, yet i am NOT really turned off by the juice changing its flavor over the days.

I have my doubts about whether the juice is more nutritious if it is fresh as compared to sitting around for a week or two. There also may be more probiotics in any kind of drink that has been sitting around for a week or more. I have never gotten sick from my juices, and i have been doing this kind of juicing for more than two years, and I have nothing against delaying in drinking my concoction for weeks.. b/c the extra sits in the fridge.

If my juice starts to get thick or to change its form, i shake it up, and add water, and it is good to go and filling.. and comes out differently every time..

I used to juice fruits and other sugar containing foods, but I found that when I add sugar containing foods, the beverage becomes much less stable and seems to ferment a lot more, and accordingly, I have mostly lessen my adding of fruits and sugar converting ingredients these days except maybe some lemons and limes to add a smoother flavor to whatever i am making.

Post: #347

^ Yeah man, the taste changes for sure.

It's probably not optimal to store juice for more than a day or two.

But people who have gone on extensive juice fasts, almost to a person (exception being cancer patients who make juices each day), store the juice. Otherwise your whole life is juicing.

And when you look at those people....It's not as if they seem to have missed out on the benefits of juicing.

So it's like debating "good" v. "best."

How much do you lose by being good instead of the best?

I say not much. Maybe 5%. Maybe 10%.

Even if you lose 20%, you're still ahead of the game.

Guys who worry too much about this stuff do what?

They do nothing. They let the best be the enemy of the good.

I'm a practical person. Let's all be good. Let's not agonize over whether we can be the best since that shit takes to long for someone living in the real world.

Post: #348

(10-31-2013 10:29 PM)MikeCF Wrote:  I'm a practical person. Let's all be good. Let's not agonize over whether we can be the best since that shit takes to long for someone living in the real world.

If i did NOT juice, then I would NOT consume some of the nutritious products that I do, and probably, I would be tempted to drink sodas or some other retail carbonated beverages.

My crappy mixture of a concoction is much better than drinking sodas and also in my calculations much more nutritious.

Also, my concoction is likely much more nutritious than drinking any of those juices that a guy would buy off the shelf that say "healthy" or "energy" drink. Those retail drinks are generally sugar and caffeine and a variety of unpronounceable ingredients that likely were NOT intended for human consumption.

BTW, sometimes, I will add whole coffee beans to my concoction for a little variety (and/or kick), though sometimes, i worry that the caffeine may in those beans keep me awake at the wrong times.

Post: #349

(10-31-2013 10:40 PM)JayJuanGee Wrote:  If i did NOT juice, then I would NOT consume some of the nutritious products that I do, and probably, I would be tempted to drink sodas or some other retail carbonated beverages.

This. Good point.

Today my only veggies came from juicing. I ate a lot of oatmeal and protein powder and some hemp seeds and fish oil. Good, quality foods but no greens at all.

I would not have eaten any vegetables today - let alone the several pounds I ended up juicing...were it not for juicing.

That is what we gotta focus on - not just in juicing, but in life.

Post: #350

After some motivation from this thread, I've finally ordered myself a juicer. It just came in, I got the Hamilton Beach Big Mouth mentioned here.

I'm going to look over the thread again for your guys' recipes and try them out.

I'm coming from literally no experience with vegetables and fruits. I can probably count the amount of times I've had half the daily recommended serving in my life on one hand. I think I can benefit a lot from this.

One thing I haven't seen in this thread yet and has come to my mind: What should you avoid juicing? As of right now I feel any vegetable or fruit can be pushed in. Are there any specific vegetables such as broccoli or fruits like bananas you should avoid juicing, or is everything good and it's just a matter of experimenting for taste?

Are there any specific vegetables or fruits I should avoid juicing, to avoid damaging the machine? From what I read here some things are better than others in terms of the machine's ability to handle it.