The purpose of pulling out your cold pressed juicer is to expose your body to ingredients that you don't eat enough of. Typically, these are medicinal grade vegetables that you're palate doesn't make enough time for.
Top 5 Ingredients to Cold Pressed Juice
I've been cold pressing since 2010 and my top five ingredients to cold press juice are:
The infamous anti-inflammatory has been used in natural medicine since Jesus was touring. I rarely find a way to eat this powerhouse (I need to make more curries) so I juice turmeric to extract it's immense superfood properties. The flavour is actually quite mild, which directly contrasts it's medicinal and food colouring capabilities. Turmeric will turn your skin, clothes and colon (I assume) bright orange.
The obvious green leaf and as much as I wanted to be more provocative / less bandwagon, kale deserves all the accolades it gets. Calcium, vitamin K, vitamin A, vitamin C, lutein, folate. The list is endless. A true multi-vitamin. And despite that, I still prefer my salads to have spinach, rocket, broccoli or any other green vegetable. Kale's such a tough flavour to chew on that I prefer to blend it in a smoothie or turn it into a cold pressed juice where it's flavour is overshadowed, but it's nutrients aren't.
3. Beetroot (or Beets)
I hated beetroots as an ignorant youngster but I've started to appreciate their subtle sweetness, particularly now that I know how good they are for me. Beetroots are medically respected for relieving blood pressure but I'll worry about the health of my heart in another decade or two. I'm interested in the energising nitrate which is why beetroot juice is great before you workout. Additionally, beetroot juice is a dense source of betaine, providing tremendous disease fighting properties, even against cancer.
The red richness dominates anything else in the glass, confirmation of it's nutritional integrity. Don't be alarmed when you see it re-appear during your next bathroom break. You're not not bleeding internally, you're actually healthy.
Ginger brings the bang. So much potent flavour from one little root. Green pressed juices can be a little flat and grasslike, but rather than add fruit for sweetness, go the heated route. Brilliant for any digestive discomfort it "decreases the risk of obesity, diabetes, heart disease and overall mortality." See that. It even decreases the risk of death!
I ignorantly use ginger tolerance as a way to gauge someone's palate too. There's absolutely no depth to this assumption but if you utter "I hate ginger" to me in conversation I will assume you do your food shopping at 7-Eleven.
Probably a surprise number one but someone has to stick up for the carrot since Dr Norman Walker, the raw foodist who pioneered juicing and lived to 99, is no longer around. In his book, Fresh Vegetable and Fruit Juices: What's Missing in Your Body?, Dr Walker prescribes two juices for cancer:
- straight organic carrot
- organic carrot and organic spinach
"Raw carrot juice is a natural solvent for ulcerous and cancerous conditions. It is resistant to infections, doing most efficient work in conjunction with the adrenal glands. It is also known for improving the eyesight."
Tremendously nutritious, it's also naturally sweet and full of water content. One of the few really dense vegetables that actually fills up the cup when making pressed juices.
Pictured above: Norwalk Juicer, invented by Dr Walker. The original cold pressed juicer extracts 3-5 times the nutrients of conventional machines. We brought ours in Manhattan, then carried it home through four airports as a 30kg carry on!
feature image credit: Vital Proteins