National Fresh Juice Day and Fresh Squeezed Juice Week

January 15th National Fresh Juice Day
January 17 to 23 National Fresh Squeezed Juice Week

A glass of fresh squeezed juice is a great way to meet your fruit and vegetable needs. There are numerous combinations to create a variety of flavors and packed with a lot of vitamins and minerals.

Fruits and Veggies Matter has a calculator to determine your your required servings of fruits and vegetables.

Review of Juicers

From Consumer Search Ratings

Best juice extractor

Breville Juice Fountain Elite 800JEXL

Best budget juicer

Hamilton Beach Big Mouth Pro 67650
Simple electric citrus juicer
Black and Decker CitrusMate Plus CJ625
Manual citrus juicer
Amco Houseworks Enameled Citrus Squeezer

Consumer Report Ratings
Top Three Juicers
Juiceman Pro JM503
Hamilton Beach Big Mouth Pro 67650
West Bend Performance 7010  

Juicer Recipes

Note that not all juicers produce the same amount of liquid. Consider buying extra ingredients if your juicer produces a low output. To avoid pesticides and other chemicals, use organic fruits and vegetables and be sure to wash everything thoroughly. Some juicers heat juice slightly, so chill your ingredients before juicing them.

Carrot, Granny Smith, and Ginger Juice

yield: Makes about 7-1/2 cups, 1 serving (3/4 cup)

Calories (kcal) 69.7; Carbohydrates (g) 16.8; Fat (g) 0; Saturated Fat (g) 0;
Trans Fatty Acid (g) 0; Cholesterol (mg) 0; Vitamin A (IU) 12250 (245.0%);
Vitamin C (mg) 5.3 (8.9%); Potassium (mg) 114.7; Sodium (mg) 56.7

Ingredients

4 to 5 pounds Granny Smith apples

3 to 4 pounds carrots, peeled and trimmed

1 (6-inch) piece peeled fresh ginger

Special equipment: a juicer (see cooks' note, below)

Preparation
Slice apples. Process enough slices in juicer, skimming and discarding any foam, to measure 4 cups juice, then transfer juice to a pitcher. Process enough carrots, skimming and discarding any foam, to measure 3 1/2 cups juice, then add to pitcher with apple juice. Process ginger, then stir 2 1/2 tablespoons ginger juice into pitcher. Chill until cold, about 2 hours.  Serve over ice, if desired. 
 

Spa Juice

yield: Makes 1 (1-cup) serving

Calories (kcal) 90; Carbohydrates (g) 21; Fat (g) 0; Trans Fatty Acid (g) 0;
Cholesterol (mg) 0; Vitamin A - IU (IU) 4988 (99.8%); Vitamin C (mg) 51 (84.6%);
Iron (mg) 0.6 (3.2%) ; Sodium (mg) 67 (2.8%)

In addition, the recipe contains Vitamin B1; B2; B6; Folate;
Calcium; Phosphorus; and Potassium

Editor's note: This juice is fruity but not overly sweet. It gets its green color from parsley and spinach, but neither ingredient overwhelms the flavors of the pineapple, grapefruit, and carrots. The recipe is part of a spa menu developed exclusively for Epicurious by Chris Miller, executive chef at Como Shambhala Estate at Begawan Giri in Bali.

Use an electric juice extractor or heavy-duty juicer that can process stems, skin, and seeds.

Ingredients
5 ounces fresh pineapple (about 1 cup or 1/8 large pineapple), peeled, cored, cut into large chunks, and chilled

4 ounces pear (about 1 cup or 1/2 medium pear), unpeeled, cut into large chunks and chilled

2 cups (packed) spinach with stems (about 4 ounces), chilled

1 (2-ounce) bunch fresh flat-leaf parsley with stems, chilled

1/2 medium carrot, peeled and chilled

1/4 cup freshly squeezed grapefruit juice (from 1/2 small grapefruit), chilled

Preparation

In juice extractor, process pineapple, pear, spinach, parsley, and carrot, skimming foam if necessary. Stir in grapefruit juice, chill if desired, and serve. Juice is best served immediately but will keep, refrigerated, in airtight container up to two days.

Jack LaLanne Sings His Theme Song

as I conclude this Blog on Juicers.

In this clip from the Power Juicer infomercial,
Jack LaLanne sings the closing song from his old TV show
as a duet with an old video of himself.