Health Heroes! 🦸‍♀️

I don’t know about you but this hot weather has me wanting to nourish my body with light foods and fresh juice. 

This has been one of my favorite juices to make! I got it from Fully Raw Kristina. If you haven’t checked her out, she’s pretty awesome! Her App has over 400+ Raw Vegan Recipes. 

It’s sweet, delicious and good for your gut! 

Not to mention… It’s pink and beautiful! 😊

6-7 apples (I like pink lady for this recipe) If you are staying away from sugar I like to use Cucumber or Celery. 

1-2 Limes (try one, taste, if you like it more tart add another!)  

½ Purple Cabbage 

Juice is a slow masticating juicer. Your juicer matters! This is why:

Masticating juicers are also known as slow juicers or cold-press juicers. These use an auger (picture a large corkscrew) to slowly ‘chew’ and crush the fruit and vegetables, and squeeze the results against a strainer to separate the juice from the pulp. It’s a slow process, operating at 40 to 100 rpm on average, but it produces a high quality of juice in terms of flavor and nutrition. 

Less foaming and oxidation occurs using this method and it produces roughly 30% higher yield than centrifugal juicers. These juicers generally take more time and effort to use and they’re more expensive too — for this reason they’re best serious juicers and those who don’t mind waiting. 

Reasons to buy a masticating juicer

• Works well on hard and soft fruit and vegetables, including leafy greens such as spinach or kale. 
• As they’re slow to process, these juicers don’t heat up, so they better preserve nutrients including enzymes and antioxidants. 
• Produces a higher quality of juice that’s thicker, less foamy and has a more intense flavor.  
• Produces a higher juice yield, so you get more out of your fruit and vegetables.   
• The juice produced will last longer. It can take a few days for the juice to deteriorate from a masticating juicer, so you can make a batch and store it in the fridge for later.
• Horizontal designs are more versatile and can be used as a processor or grinder to make baby food, nut butters and even pasta. 
• Because these are slow, they’re much quieter than centrifugal juicers as well, operating at a low hum.  

Centrifugal juicers, which are sometimes known as fast juicers, use a spinning blade to shred  fruit and vegetables into pulp. Via centrifugal force, the juice is then pressed through a surrounding mesh screen and separated from the pulp. These are the most popular kind of juicer as they’re more affordable and convenient to use, producing juice much faster than other types of juicer. 

However, this method induces oxidation as it operates at 10,000+ revolutions per minute. This means the resulting juice is more foamy and separates easily. For this reason, they’re not the best for producing high quality juice

Reasons to avoid a centrifugal juicer

• Doesn’t handle leafy greens as well and can also struggle with berries.  
• Because of its speed, oxidation occurs, which causes more foam and ultimately a lower quality of juice. 
• The oxidation also means the juice separates faster, so it needs to be consumed as soon as it’s produced and can’t be stored.  
• Produce less juice yield vs masticating.
• The juice is also heated from the speed of the rotation, which again reduces its quality and any enzymes and vitamins will break down much faster.   
• Some solids or pulp can also filter into the juice, including skins, seeds and stems.
• Because of the power, centrifugal is the most noisy juicer to operate.   

I hope you enjoy this recipe as much as I do! ❤️

~Coach Rebecca Wolf