Love Your Liver Juice
As you can see I’m on a bit of a juicing kick right now…Spring is a great time of year for juicing as the warmer weather allows us to tolerate cooler foods without creating imbalance in the body. Juicing also helps to cleanse and recharge the body which is needed after the winter season. But before I jump into the recipe I wanted to take a moment to answer a couple of questions that I frequently get asked about juicing.
What Type of Juicer Should I Buy?
There are 2 main types of juicers and they both have pros and cons. The first type I’ll mention is called a centrifugal juicer, which has a shredding plate that spins and separates the juice from the pulp. The first juicer I owned was a centrifugal juicer (made by Breville) and the benefits of this juicer were that it was easy to clean, it’s great for juicing hard vegetables like beets and carrots, it requires very little prep (you can put the veggies in whole), and it has a lower price point than masticating (slow) juicers. Some of the downsides to this type of juicer are that they are very loud, they make less juice (wetter pulp), and they oxidize the juice meaning you have to drink the juice right away or at least within a day. I was really happy with that juicer though, I used it for 3 years and passed it along to a friend a couple years ago who I believe is still using it so I think Breville is a good brand to go with if you decide on this type of juicer.
The other type of juicer is called a masticating juicer, often referred to as a slow juicer. The masticating juicer works by chewing or you could say squishing the juice out of the produce by an auger that spins slowly in the centre of the unit. Because this juicer works more slowly it doesn’t oxidize the juice which means more of the nutrients are retained and the juice can be kept in the fridge for up to 3 days. Other benefits of this type of juicer are that they’re much quieter, they yield more juice which is a huge plus if you’re spending money on organic produce, the juice has less foam and doesn’t separate, and they’re great for juicing leafy greens and herbs. The main downside with the masticating juicers is the higher price point, most starting at around $500. Another downside if you’re strapped for time is that they are slower and the veggies require more prep because they need to be chopped into small pieces so the total time to make juice is longer than with a centrifugal juicer. However because the juice can be kept in the fridge for up to 3 days you can make large batches fewer times a week and store the juice in the fridge. I upgraded to a masticating juicer a few years ago for this reason and I really like that i can make juice twice in a week and still have juice every day. I purchased a Kuvings Whole Slow Juicer but other brands that are good and make this type of juicer are Omega, Hurom, and I believe Breville also makes a masticating juicer now as well.
But What About The Fiber?
Yes it’s true that juicing removes most of the insoluble fiber from the fruits and vegetables, but this can actually have some benefits. The absence of insoluble fiber allows for easier assimilation and absorption of the vitamins, minerals, and phytonutrients which is really beneficial in cases of illness, or fatigue as it requires much less energy from the body. Juicing is especially beneficial in cases of digestive issues such as Crohn’s disease or other digestive issues where the ability to absorb nutrients from food and the ability to digest fiber is impaired. So when people ask which is healthier juicing or blending? I say neither, they offer different benefits. Having said that, there are certain individuals who might benefit more from one or the other. For example people with diabetes or blood sugar issues will do better with smoothies with a healthy dose of fat such as coconut milk because the fat and fiber will slow the release of sugar in the fruits and vegetables. And as mentioned above in cases of severely impaired digestion juicing might be more beneficial because it allows the absorption of tonnes of great nutrients without asking a lot from your digestive system.
Now for the recipe, this beet and burdock root juice provides antioxidants and phytonutrients, is anti-inflammatory, cleanses the liver and blood, and promotes healthy clear skin.
Love Your Liver Juice
- 2 granny smith apples
- 4 large beets
- 2 inch piece of burdock root
- 2 limes or lemons
Wash all produce and if you’re using a masticating juicer you will want to chop them into small pieces before juicing. I like to strain my juice but this step is totally optional.
When I make juice, I make large batches and store in glass mason jars so I have juice throughout the week. If you do this make sure you fill the jar all the way to the top as air will oxidize the juice. If you don’t have enough juice to fill the jar all the way just pour in some filtered water to make up the difference.
Local Health’s Holistic Nutritionist