If you juice or blend vegetables regularly, you can consume up to half your foods raw, says dietician Dr Suna Kassier. Use these tips to get the most out of your juicing.
Wash the vegetables and fruit.
Juicing tends to extract the juice and leave behind fibre-rich pulp. Add the pulp back in after juicing or reserve to use for another meal.
Make sure you add enough (purified) water for blending. This usually means that most food is covered with water. If you don’t use enough water, the produce won’t blend as well.
Blend long enough so your food will be really smooth, but not so long that it gets warm.
You could warm up soups or drinks by blending for a few minutes.
When raw foodies want something a little creamier than the usual veggie juice, Cape Town nutritional therapist Andrea Jenkins recommends using frozen banana to give smoothies a “milk-like consistency”. Another option would be to use almond or hemp milk or unpasteurised yoghurt.