As part of a new protocol I’m following, I’m doing a whole lot of serious juicing. Soon after starting SCD I did some juicing (see here for info about juicing on SCD) because I couldn’t tolerate many vegetables or fruit. It was nice to have a refreshing raw vegetable taste after all the soups and stews. I was only drinking about 4-6 ounces at a time and not every day. The GAPS diet recommends juicing a few cups every day right from the intro stages. I never really adopted this practice since by the time I found GAPS I was already feeling quite a lot better and could tolerate some vegetables. Now, in order to get as many nutrients as possible I’m trying to drink a lot of juice.
Since I’m at work all week and can’t possibly go through the process of juicing and cleaning up multiple times a day, I’m preparing all my juices on Sundays. Freshly pressed juice does not last that long, even in the fridge, without a bit of help. I have been storing the juice in mason jars that are vacuum sealed, which removes the air and keeps the juice fresh longer. This way the juice will keep for a week or more. I prepare the juices in one day and all week I can just grab a jar out of the fridge and bring some with me to work.
Step 1 – Grind Vegetables & Fruit
I use my KitchenAid Stand Mixer with the Food Grinder attachment to grind up vegetables and fruit to a wet pulp. Any food grinder or even a blender like the Vitamix can be used for this step. I keep a juicing or nut milk bag and large measuring cup underneath to catch the pulp & juice.
Step 2 – Press out the Juice
I place the bag into a juice press and the measuring cup below to catch the juice. The hydraulic press gets a lot more juice out of the pulp than any juicer will.
Step 3 – Vacuum Sealing
The juice is poured into 250ml mason jars and then vacuum sealed. I use the FoodSaver Vacuum Sealer with the Jar Sealer attachment. This step removes all the air from the jar so that the juice will stay fresh for up to a week in the fridge if unopened.
And after a few hours of that, I have all my juice ready for the week!
Ann Marie of Cheeseslave.com said she used to ferment her fresh juices to help keep them longer when she was doing GAPS. Just put a bit of kefir of whey and leave it to sit out for a few hours before transferring to the fridge.
This technique certainly helps make juicing easier!