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In Reply to: Getting the most from juicers posted by Oldtimer on February 23, 2006 at 20:26:14:
Even though I live on a fairly tight budget, I still "splurge" on organic fruit and vegetables. Mostly to avoid the pesticides and fertilizers, but also because there is so much more flavor. I stick to the cheapest stuff I can find and treat myself occasionally on pricier stuff like strawberries or blueberries. If you haven't tried an organic strawberry or banana recently, try it and it might blow your mind. Organic bananas have a longer shelf life than regulars too. The organic mandarin oranges I had at christmas were the best I've ever eaten, and organic kiwi fruit are only a few cents more than the regular ones. I'm pretty fortunate as far as availability goes.
I think I was mistaken to include swiss chard as a crucifer, but it's a great green leaf. I prefer it to spinach because it's hardier. It's marvelous in an omellete, with organic eggs of course. They taste better, imo, but it might just be a matter of taste. I can't eat regular eggs after seeing one too many chicken factories.
Back to the juicing. Organic Cabbage, carrots and celery are really not too expensive, at least where I live, so even if you use a combination of green and purple cabbage with some celery, a carrot, maybe an apple, you'd have a pretty delicious nutritious drink. Variety is good though, so once a week I get a basket of whatever's available specifically to juice. Oh ya, lettuce is good too, especially romaine, but any of the dark lettuces are good to throw in the mix. The only limits are availability, budget, imagination.
Now that my saliva glands are juiced up I gotta go eat.
