Sustainable Juicing 101

BY: MICHELE RUSINKO, INTEGRATIVE NUTRITION HEALTH COACH

The Sustainable Juicing Workshop is one of the many culinary classes that allows guests to take home culinary tools for better living once they return home. In this class guests learn how to reduce food waste utilizing the fiber from a freshly pressed juice to whip up delicious baked goods and tapenades found at Cafe Meto and Terras. Here are some of our favorite recipes that you can try at home using the pulp fiber that remains from juicing.

Benefits of Juicing

Juicing is another way to up your intake of fruits and vegetables squeezing out many vitamins, minerals and phytonutrients. However, you lose the fiber that adds to satiety and helps to improve digestive health. You also get more sugar without the fiber slowing the absorption, so we focus on juicing veggies, and we don’t waste the fiber by creating delicious and nutritious ways to utilize it. The juice used in these recipes actually replaces the oil that is found in many pestos and marinade, which make for a lighter and refreshing end result.

To get started with your own juicing practice, we recommend investing in a high-speed blender. At CIVANA we use a Breville Juicer which is a simple and affordable option for home use. For pestos and tapenades, we recommend using a high-speed blender or food processor. Once you have the equipment, all you need is fresh ingredients. Focus on using seasonally fresh ingredients sourced from your home garden, Farmer’s Market or local grocer. Using local, organic produce will allow you to capture the healthiest, most flavorful ingredients.

Juicing Instructions

Place the ingredients in a juicer of your choice, in the order listed. Each recipe yields approximately eight cups of juice.

Pesto / Marinade Instructions

Start by blending the first ingredient listed followed by the rest of the ingredients listed in order. For hard items such as nuts, start with those first and then add in the corresponding juice. Blend all of the ingredients in a food processor, or pulse in a blender, until desired consistency. Each recipe makes approximately 3 cups. Pestos make for wonderful marinades and toppings for flatbreads or a new sauce for pasta dishes. Enjoy as a dip with fresh sliced cucumbers, assorted veggies or with your favorite corn chip.

Electrolyte Elixir & Fresh Guacamole

CIVANA Wellness Resort Juicing 101

Electrolyte Juice Ingredients

4 C. Arugula
2 C. Parsley
4 C. Cucumber
2 C. Granny Smith Apples, cored
3 Lemons, peeled and deseeded
1 T. Turmeric Root

Guacamole Ingredients

2 C. Electrolyte Elixir Juice Fiber
1/2 C. Electrolyte Elixir Juice
2 full Avocados, pitted
1/2 C. Red Onion
1 Jalapeño
1 clove Garlic
1 Lime, juiced
Pinch Salt & Pepper

Beet Detox Cocktail & Pepita Pesto

CIVANA WellnessResort Juicing 101

Beet Detox Juice Ingredients

2 C. Arugula
4 C. Celery
2 C. Red Beets
2 C. Golden Beets
2 C. Granny Smith Apples, cored
2 T. Ginger Root

Pesto Ingredients

1/2 C. Pepitas
1 C. Beet Detox Juice
2 C. Beet Detox Juice Fiber
1 C. Basil Leaves
1 Lemon, peeled and deseeded
1 Clove Garlic
1 T. Turmeric Root
Pinch Salt & Pepper

Fennel Fresh Juice & Pecan Pesto

CIVANA Wellness Resort Juicing 101

Fennel Juice Ingredients

3 C. Fennel (fronds and/or bulbs)
2 C. Baby Spinach
2 C. Cucumber
3 C. Golden Beets
3 C. Green Apple, cored
1/2 C. Lemon, peeled and deseeded
1 T. Turmeric

Pesto Ingredients

1 C. Pecans
1 C. Fennel Juice
2 C. Fennel Juice Fiber
1 Lemon, peeled and deseeded
1 Clove Garlic
Pinch Salt & Pepper

Wellness Boost + Salsa + Classic Tapenade

CIVANA Wellness Resort Juicing 101

Wellness Boost Juice Ingredients

4 C. Spinach
2 C. Cilantro
4 C. Cucumber
3 Orange, peeled and deseeded
3 Lime
1 Jalapeno

Salsa Ingredients

2 C. Wellness Boost Juice Fiber
1 C. Wellness Boost Juice
1 C. Tomato or Tomatillo
1/2 C. Red Onion
1 clove Garlic
1 Shishito Peppers
Pinch Salt & Pepper

Classic Tapenade Ingredients

2 C. Wellness Boost Juice Fiber
1/4 C. Wellness Boost Juice
1 C. Kalamata Olives
3 cloves garlic
Pinch Salt & Pepper

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