I love the intense freshness of just-made juices. The flavors are bright, and the colors are vibrant. It is so alive that the nutrients seem to leap off a glass. What’s not to love?
As I delight in my juice, however, my brain’s left hemisphere kicks in. (You know, that calculating, lists-making part of our brain.) I think about the enormous amount of fruits and veggies that goes into one cup of juice. Or about the fibers and nutrients that go to waste. Not to mention the considerable cost. I have to say, juicing is delicious and wholesome, but it’s quite wasteful.
There’s a solution: Use your blender to juice. This way you’ll get much more of the veggies. If nothing else, you’re much more likely to make juice if you don’t have to clean your juicer. Or to buy one.
All you need to do is to pulverize your fruits and veggies until they are down to their molecules. Then, strain it through a cheesecloth or a nut milk bag.
Nut milk bag is a cloth bag that’s used to make nut milk at home. Here’s how you re-purpose it to a juicer.
1. Combine the ingredients in a blender.
2. Pulse the blender a few times to break up fruits and veggies. Blend continuously for two minutes (in a regular blender) or 40 second (in a power blender).
3. Line a strainer with an opened nut bag or cheesecloth, and place over a bowl.
4. Pour the pureed mixture into the strainer. Gather the nut bag or cheese cloth around the puree and twist close.
5. Squeeze and press to extract as much juice as possible.
6. Taste the juice. Add sweetener to taste. I’d go for pomegranate molasses or date syrup, aka seelan. They are available at gourmet and grocery stores.
7. Drink as is or add something sparkling to make mimosa/soda.
Tip: For supreme frugality, use the pulp in recipes that call for grated veggies, such as zucchini muffins.
- • 1/2 cup cranberry juice or filtered water
- • One teaspoon grated orange zest
- • One large cucumber diced small
- • 1 1/2 organic celery stalks, quartered
- • Two generous Granny Smith apples seeded and cut into quarters
- • 2 cups loosely packed baby kale leaves
- • 1-inch square piece ginger root
- 1. Place all ingredients into the blender container in the order listed and secure lid.
- 2. Turn the machine on and slowly increase speed to High.
- 3. Blend for 30-45 seconds, using the tamper to press the ingredients into the blades (if using a power blender). Longer if using a regular blender.
- 4. You might need to let the regular blender rest to avoid overheating.
- 5. Strain through a nut milk bag (see instructions above). Store in refrigerator.