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BEFORE JUICING

1. All fruits and vegetables should be juiced raw. Always choose fruits and vegetables that are ripe but firm. Very ripe fruits may clog the juicer so use a blender instead.
2. Choose only the freshest produce for juicing. Rubbery vegetables, bruised fruits, wilted greens and over or under-ripe fruits will produce juices that are neither tasty nor healthy.
3. Make sure that all the fruits and vegetables are cleaned thoroughly as they are to be consumed raw.
4. For maximum freshness, flavour and nutrients, cut or chop the fruits and vegetables just before you are ready to juice them, as nutrients like vitamin C are lost as soon as the cut fruit is exposed to the atmosphere. Also fruits like apple and banana do oxidize as soon as they are exposed to air.
5. Do not peel or core the fruits and vegetables as most of the fibre lies just beneath the skin. All leafy vegetables (spinach, lettuce, celery etc.), carrots, apples and citrus fruits (outer peel removed) can be easily passed through the juicer. A word of caution here, apple seeds are toxic and hence should be discarded, so should the top and eaves of carrots.

WHILE JUICING

1. You’ll need a juice machine (Juicer / Hopper) or a food processor (Mixer / Blender). See section Getting Equipped.
2. Cut the fruits or vegetables into small sized pieces that will fit into the mouth of the juice machine. Turn it on and push the pieces through the mouth of the juicer.
3. Put the ingredients through the juicer in manageable quantities and at a steady pace and alternate them if possible to ensure that the juices mix well. If you push too many pieces of fruit or vegetable in one go, the machine will clog up.
4. Put a hard ingredient like carrot after softer ingredients like celery, parsley etc. This will keep the juice flowing freely and prevent blockages.

AFTER JUICING

1. It is best to drink the juice within 5 minutes of making to avoid the loss of nutrients.
2. While it is definitely best to serve juices when they are just freshly made, you may want to store them for one reason or another. The best option would be to make juicy ice cubes as shown in the section Serving and Decorating Juices.
3. The one and only dreary thing about juicing is cleaning the equipment. It is important that the juicer or blender is cleaned thoroughly (or at least soaked) as soon as the juice is made. If this is not done, the pulp will stick to the grater and it will be really difficult to clean. It would then become a haven for bacteria multiplication and then pollute the juice as well.