Set­ting the juice loose the cold-pressed way

The Irish Times - Friday - The Ticket - - SEVEN DAYS - Aoife McEl­wain

In the ap­pro­pri­ately leafy Dublin sub­urb of Ranelagh lies a juicery com­mit­ted to max­imis­ing the nutri­ents of leafy greens. Green Beards is a juice and salad com­pany spe­cial­is­ing in cold-pressed juic­ing, founded by Ray O’Hara and Kevin John­ston. Three years ago, they opened up their juicery on Dunville Av­enue. “It started off re­ally well,” says Ray. “We couldn’t make enough juice to keep up with the de­mand and had to close early some­times when we were out of juice.” But what’s so cool about a cold-press?

There’s a video on the Green Beards web­site that ex­plains the dif­fer­ences, but I also get a les­son in juic­ing nutri­ents when I visit the Green Beards store on Dunville Av­enue. The ben­e­fits of cold-pressed are writ­ten in chalk on the walls of this café/ juicery, in­clud­ing the prom­ise that these juices hold five times the nutri­ents and en­zymes than tra­di­tional juicers.

This idea of ad­di­tional nutri­ents is based on the dif­fer­ences be­tween the three com­mon types of juic­ing ma­chines: the cen­trifu­gal, the mas­ti­cat­ing juicer and the cold-pressed juicer. The hy­draulic cold-pressed sys­tem claims to have a slower speed and min­i­mum ox­i­da­tion, lead­ing to a juice with a much higher nu­tri­ent den­sity and a longer shelf-life. There are claims that the cen­trifu­gal and mas­ti­cat­ing juicers cre­ate heat that can kill off en­zymes in the juice, though some ar­gue that this is a myth sup­ported by the sales teams of cold-pressed juice man­u­fac­tur­ers .

Green Beards use a Nor­walk cold-pressed juicer for juic­ing their turmeric and mint, and Ray sends me a link to the com­pany’s web­site where the re­sults of lab­o­ra­tory tests shows their juicer cre­ates more nu­tri­ent-dense juice than those of two other com­mon juicer types. Most of Green Beards’ juice is made on the larger Good Na­ture juicer, who have also con­ducted their own re­search and tests to iden­tify the nu­tri­ent shelf-life, which you can read on­line at good­na­ “The claim of five times is an av­er­age as it de­pends on what is be­ing juiced,” says Ray, when I ask him to clar­ify. “Cer­tain fruits and veg­eta­bles ox­i­dise faster depend­ing on the ex­trac­tion method and also the level of pulp left in the juice.”

The Green Beards Ranelagh head­quar­ters is a work­ing juicery with a cou­ple of seats, and you can see their cold-pressed juicer in ac­tion. There’s a small, dry goods pantry store with jars Katie San­der­son’s peanut rayu and Pukka tea bags, and large tubs of al­mond but­ter for sale. In the fridge, there are glass bot­tles of freshly pressed juices, such as Beets by Ray (¤4.50/¤6.50), a sun­set-coloured juice made from car­rots, beet­root, ginger and lemon, sweet­ened with pineap­ple, or­ange and ap­ple. It tastes great, and it’s easy to drink.

Also in the fridge are sal­ads, break­fast and pro­tein pots sup­plied by Black­sheep Foods. A tub of Viet­namese Cour­getti Salad (¤6.50) fea­tures spi­ralised cour­gettes and car­rots, cashews and spring onions, all brought to­gether with a re­ally good dress­ing of rice wine vine­gar and sesame oil.

It’s been a good cou­ple of years for Green Beards and they opened a se­cond shop in Don­ny­brook six months ago. They sup­ply cafés around Dublin such as Avoca, Bibi’s and Fal­lon & Byrne. Along­side their ve­gan nut-based smooth­ies, they’re de­vel­op­ing their range of pro­bi­otic drinks, such as their lacto-fer­mented ginger bug. They’re ex­per­i­ment­ing with drinks with a longer shelf-life that will al­low them to move be­yond the Pale.

Nutri­ents aside, Green Beards make juic­ing very palat­able and the thought of a juic­ing com­pany mov­ing to­wards fer­mented drinks re­ally piques my in­ter­est.

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