Juices

Juices

By
David Frenkiel, Luise Vindahl Andersen
Contains
5 recipes
Published by
Hardie Grant Books
ISBN
978 1784880460

My grandma always kept a bottle of carrot juice in the fridge. As a kid, I remember tasting it once and immediately spitting it back into the glass, thinking it was the most disgusting drink I had ever tasted. Luise and I got our first juicer twenty years later. Until then, I had stayed far away from all types of carrot juices, and in the beginning, I just focussed on making fruit juices (with heaps of ginger) with our juicer. When Luise finally convinced me to try mixing carrots with oranges (and after that using purely carrots), I couldn’t believe how good it was. A completely different flavour from the pasteurized bottle my grandma used to buy.

I can’t emphasize enough how much the flavour differs between freshly pressed juice and store-bought pasteurized juice. Not to mention how much healthier it is when all the vitamins and enzymes are still intact.

Nowadays, we have a much higher vegetable-to-fruit ratio in our juices. Some drinks in this chapter are even made purely with vegetables: Cleansing Chlorophyll, Deeply Rooted and Virgin Mary are all worth trying!

Flip back to the Tools & Equipment section if you want to read our thoughts on which juicer to choose.

David

Recipes in this Chapter

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