My health-conscious vegetarian friend has long espoused the benefits of juicing.
She makes a blend of apples, carrots, kale and ginger. Or beets and cucumbers. Or the stems of broccoli. Really, most fruits and veggies — especially the ones you don’t actually like — can be juiced.
Since I’m not the biggest fan of hearty greens, I decided I’d try this route. I mean, isn’t it easier to drink a head of Swiss chard than actually eat it?
I started with a lot of kale and a bit of an apple. But it tasted like drinking blended grass from the backyard. So I added some carrots and a spritz of lemon. Still, barely drinkable.
After a couple of tries, I figured out I like a lot of apples — they overwhelm the taste — and the end result needs to be strained. Otherwise, you’ll eat the foam that’s produced from the juicer. Not appetizing at all.
I wonder how beneficial this is, especially compared to just eating these veggies. You definitely don’t get the fiber — that’s left in the juicer’s reservoir — and the taste can’t be masked by sauces and herbs.
But if you hate veggies, this is a quick way to get those all-important nutrients.
My advice? Just chug it.