Cold Press Juice Bible: 300 Delicious, Nutritious, All-Natural Recipes for Your Masticating Juicer by Lisa Sussman, 2014, Ulysses Press, $14.95, softbound, 192 pages. Cover: colourful. Genre: cookbook. Where we got it: publisher. Where you can get it: Amazon, Barnes and Noble, Books-A-Million.
This is a cookery book, but it also has loads of information on why and how one should juice. There are lots of useful tips on buying a juicer, as well.
The ideal four parts vegetable, one part fruit ratio of your juices may be unpalatable at first, so Sussman suggests counteracting the strong flavour with lemon, salt, carrots, ginger, apples, or cucumbers (among other things). She has a section on how to mesh flavours, too. And you might want to add watery fruits and veg or a splash of liquid to prevent your juice looking and tasting like so much green sludge.
Sussman also has a section dedicated to keeping your juice safe (some veg can be eaten raw, but some need to be cooked first).
The recipes are divided into seven 'mealtimes,' and there are four categories of juices (green, root vegetable, fruit, and milky juices). Each recipe lists the ingredients and three other ways to try it. For example, 'Peanut Butter Cup' is made with spinach, chia seeds, chocolate protein powder, peanut butter, and honey – but you can make it rooty by adding a sweet potato; or milky by adding banilla-infused almond milk; or fruity by adding fresh cherries.
If you like this one, try: The Green Teen Cookbook, edited by Laurane Marchive and Pam McElroy.