We’ve put together some of our favorite tips on flavors, nutrition and juicing
how–to’s. We’ll update this page with new information often, so check back!






To Juice or Blend?
Juicing extracts liquid from fresh produce to yield juice that you drink and pulp that you can compost or reuse (see below). Expect 8 ounces of juice per pound of produce used.
Blending uses the entire fruit or
vegetable—seeds, skin, stems and all. So you'll need to add liquids like ice, dairy or nut milk to create a drinkable consistency.
Less is More
If losing weight is your goal, use fruit sparingly since it's high in sugar. Follow a ratio of one fruit per two veggies in your juices. (This also minimizes the high—and inevitable sugar
low—you'll feel.)
Juice Gingerly
We’ve heard this from many juicing experts over the years—you can’t go wrong with ginger. If your juice tastes just so–so, adding up to an inch of ginger root creates a big boost in flavor.
Now or Later?
Fresh juice is considered to be at its most nutritious right after it’s been juiced, so you should drink it right away. But it can be stored in the fridge for up to 24 hours with little change—just give it a stir to recombine.







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