My favorite fruits to juice are pineapples, apples, and oranges. The juicing process usually produces a thin layer of foam on top of the juice and it is heavenly. My favorite vegetables to juice are spinach and carrots. You have to be more careful when juicing vegetables though because too many ingredients (in any juice) can throw the flavor off, and vegetable juices usually benefit from the addition of a sweetener. I usually add an apple to my veggie juices, but you can
add lemon or lime juice too. I’ve found that with veggie juice you have to do some experimenting. My favorite veggie juices thus far are a half bag (about 8) long carrots and one apple and this same combination with the addition of a half bag/container of baby spinach.
Juicers can run you anywhere from $30-$200 depending on the type you want. I would wager that the more expensive ones are a little higher quality, but buy what you can afford. After I juice, I usually have to strain the mixture through a coffee filter to get all of the pulp and “leftovers” out. I don’t imagine I would have to do this with a more expensive one. You can of course use a hand juicer which are less expensive. My only issue with the hand juicer (when it comes to making a larger quantity of juice) is that it takes longer and there is a lot of wasted produce. With a juicer you can chop and throw most things in as is (excluding seeds and skins from certain fruits and veggies). With apples I just quarter them and remove the seeds, then throw them in with their skins on (that’s where most of the nutrients are). Store bought apple juice is very light in color because skins are removed and the juice is pasteurized. Fresh apple juice will be darker in color if you leave the skins on and my oh my is it divine in taste. I peel oranges and break them into quarters and juice them. The white on the orange is abundant in nutrients and with a hand juicer you would be discarding that part.
Homemade whole wheat bread toast
with sunflower seed butter and fresh orange juice