The myriad benefits of juicing are becoming well known — the body can easily absorb the nutrients and it’s a convenient way to get multiple vegetable servings — but the practice still isn’t as common as you might think. For those who are interested in giving juicing a try, celery, carrots, potatoes and onions are ideal to begin experimenting with. These staples are nutritious and have mild flavors, so they pair well with countless other fruits and vegetables.
Celery
1
Buy celery stalks that are firm with dark green leaves, as this is an indicator of freshness. When you get home, wash the celery thoroughly to remove any soil. It can usually be stored for up to two weeks.
2
Cut the stalk into pieces about 3 inches long.
3
Feed the stalk vertically into the juicer’s chute. If you find the machine getting clogged, try using a peeler to skin the outside of the celery stalk, which will remove the stringy fibers that can get stuck.
Celery has a mild taste so can be added to any juice recipe.
Carrots
1
Clean your carrots — you can use the entire carrot including the top or the packaged baby ones — with water.
2
Cut into 2- to 3-inch sections if needed.
3
Feed the carrots one at a time into the hopper. One pound will make roughly 6 to 8 ounces of juice, which because of its sweetness pairs well with orange and other fruit flavors.
Potatoes
1
Purchase any kind of potato you prefer, although round, waxy potatoes — white, gold or red — tend to have a higher water concentration than do the sweet versions. Make sure the spud isn’t bruised and doesn’t have any sprouts.
2
Scrub the potato under water, but do not peel them. Most of the nutrients, such as potassium, are found in the skin.
3
Cut the potatoes into pieces small enough to easily feed into the chute, and then slide the pieces through. Potatoes and carrots pair well or try adding an apple to the mix.
