Smoothy Slim
Smoothy Slim
Photo: Karolina Grabowska
“More importantly, the pulp contains all the fibre, which is essential for blood sugar control, weight management and overall health,” says Kotsopoulos. That's why many nutrition experts are recommending we incorporate some of the juicer pulp into our meals, instead of just tossing it in the green bin.
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This effective juice jolts the metabolism, boosts energy and burns fat all day.
Learn More »We’ve all seen snaps of celebrities strutting around L.A. with fashionable little bottles of green juice. But juicing isn’t just de rigueur for celebs; juice bars have been popping up across the country and sales of at-home juicers have gone through the roof. If you haven’t hopped on the trend yet, here’s what the buzz is about: “Juicing gives you an instant, concentrated surge of nutrients,” says Peggy Kotsopoulos, a Canadian holistic nutritionist now based in New York. The nutrients are absorbed more quickly and completely in liquid form because they require less digesting, she says. Plus it stands to reason that you can drink more good stuff than you could ever eat. (A 12-oz glass of juice can easily pack in four leaves of kale, three celery stalks, a handful of spinach, half a cucumber and half an apple). Leslie Beck: The right mix for longevity: three vegetable and two fruit servings a day But even the most efficient juicing machine can’t eke out every vitamin and mineral; some is left behind in the pulp. “More importantly, the pulp contains all the fibre, which is essential for blood sugar control, weight management and overall health,” says Kotsopoulos. That’s why many nutrition experts are recommending we incorporate some of the juicer pulp into our meals, instead of just tossing it in the green bin.
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Learn More »“It sounds a bit backward but you might need to add some moisture back in before you use it.” Reserve a few tablespoons of juice, or bump up the amount of milk, oil or broth called for in the recipe to compensate. Following the 80/20 of juicing? You might need to spice up the pulp If you’re following the 80/20 golden rule of juicing, where you grind up mostly vegetables with just a bit of fruit for flavour, the majority of your pulp might be a bit bland, or even bitter. Adding more spices or flavoured oils in savoury dishes, or fresh berries, dried fruit or chopped nuts in baking, will help to disguise all the extra fibre. Vegetables with naturally strong flavours or colours, such as beets, will retain both in their pulp and carry through to your foods. Marni Wasserman, a culinary nutritionist in Toronto, recommends using this to enhance your recipes. “I like pairing beet pulp with fresh raspberries in baking,” she says. Most kids won’t turn down bright pink muffins, even if they are stuffed with beet fibre.
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This effective juice jolts the metabolism, boosts energy and burns fat all day.
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