Drink your Vegetables. From Garden to Glass. Making a Fresh Picked Green Juice.


Alright, this is John Kohler with growingyourgreens.com.
Today it’s a beautiful April day, and I have a special treat for you. A question I get
a lot is, ‘John, how do you use all that food that you’re growing, and what do you do with
it all?’ you know, ‘make some recipes for us.’ Alright, today I’m going to show you
one of the primary ways actually I use a lot of my greens and things I grow here. I make
fresh juices. So, fresh vegetables juices primarily. So, what we’re going to do is walk
around the yard today, walk around my garden today and we’re going to pick some produce
and then we’re going to juice it for you. So, let’s see. Right now we’re coming out
of the winter garden and right now I like to use all my Bok choi. The Bok choi is actually
one of the staples or one of the main components of my juice right now, and that’s mainly because
of the stalks. Bok choi stalks are basically greats sources of liquid. So, I’m harvesting
one here. So, yea, these stalks are amazing. They’re, you know, nice and they’re really
good and in juice they make a nice real good juice and also the greens contain a lot of
chlorophyll. So, let’s go ahead and pick a couple of these leaves here. So, if you’re
not growing Bok choi you could also use celery as a base to the juice, and in summer time
I’ll often like to use cucumbers as a base. So, celery, Bok choi, or cucumbers are used
in a base. You could also use carrots as well. My carrots are really small right now, and
Bok choi’s a lot easier to grow because it’s much faster. Alright, so here’s my greens
bed. In my greens bed I have things like kale, collards, cauliflower, broccoli and chard
growing, and different varieties, and one of my favorite things to juice us the greens
and that; show you could really use greens a lot faster than you could normally eat them.
So, I think of a juice as a, you know, produce multiplier, producer consumption multiplier
basically it let’s you eat more fresh fruits and vegetables and how many of you have eaten
your 5-9 servings a day? I know I get my 5-9 servings every single day thanks to my garden
here, but so, juicing and using the greens in your juice allow you to basically take
more of this good stuff, because there’s a lot of fiber and some people don’t like the
taste, you know, of eating straight greens. I mean some of my baby greens, I like picking
the baby greens for my salad, and I mean, this stuff tastes sweeter than lettuce to
me and actually I prefer it over lettuce. It’s a lot more nutrient dense as well. So,
let’s go back and pick one of these big leaves and one of the question is, you know, ‘John,
what do I juice?’ You know, I come down and I pick off the leaves near the bottom, and
these are some of the biggest leaves and these are the leaves that I juice and the reason
for that is number one is because, you know, hen you cut a leaf off, you know, now the
plants going to be like, ‘oh, I got a leaf cut. I better put more energy into growing.’
That’s one reason. The other reason is, you know, what the heck are you going to do with
these leaves anyway? The bigger leaves tend to have more fibrous, and, you know, so the
smaller leaves are good for eating out of hand, eating fresh. I guess if you did cook
them, you know, the cooking process would break down the fibers, but I want to eat foods
that are rich in enzymes and once you cook your foods, they’re devoid of enzymes and
as we know also, the nutrition goes down. So, by juicing your big leaves you’re going
to basically break up the fiber, get all the liquid. You know, it’s the juice of the fiber
that feeds you. The juice is, you know, the nutrients of the plant except for the fiber,
and when we take it away and separate it form the fiber, then it’s a lot easier for our
body to absorb. Imagine that big thanksgiving dinner you had last thanksgiving, you know,
and you usually after the big thanksgiving dinner you kind of get tired, you now, and
you want to go to sleep, and that’s because, you know, our body takes energy to extract
the energy our of the foods we eat and thanksgiving dinner is probably the extreme example of
taking the most energy because we’re filling up on turkey and, you know, pie, pumpkin pies,
and all kinds of stuff and usually people probably overeat a little a little bit, too,
but then you feel tired afterwards, and opposite end of the spectrum, juice is the easiest,
one of the easiest foods to digest, and it’s one of the easiest foods for you to eat that
you’re body can easily get the energy out of. So, it’s almost like, you know, you drink
the juice and then you have instant energy and you don’t get tired, because, you know,
it’s just instant energy your body can extract the energy out of. Let’s go ahead, and I’m
going t pick a couple more greens and we’ll be juicing these up in just one moment. Juicing
is another way to actually use some of your, you know, damaged leaves. So, this has some
damage around the edge, so I’m just pulling this edge. We’re going t compost the bad parts.
You now what? Now we’re going to juice the good parts, and the stalk is actually a really
good part to juice, so that’s how I use a lot of the produce that have major big bug
holes or, you know, damage but some it is still good. They’re excellent to juice. Alright,
so dino kale is one of my favorite kales and look at this nice long kale, dino or lacticino
kale. Kale is actually one of the most nutritious foods on earth. Probably the second in my
book of, you know, pants of vegetables on earth. The first is actually being Egyptian
spinach, but kale is definitely good to juice, really rich in nutrition, but, you know, how
any people like eating their kale? So, juicing is another way to slip it in and when we’re
going to juice we’re going to juice with kale and other things that you pretty much won’t
be able to taste the flavor of the kale. We’re going to doctor it up with some apples, which
will give it some sweetness and some lemon, which really adds flavor to the juice. Alright,
so now I picked all the produce and now we’re going to juice the produce in one of my favorite
juices, called the Omega Vert juicer. Really easy to use. You’re just going to go ahead
and turn it on. We’re going to take our beautiful Bok choi and put it in to the juicer. Now,
I’ve go tot give you the disclaimer here. My real job, and actually people have always
wondered about my real job, actually I sell juicers for a living so that you can eat more
fresh fruits and vegetables in your diet. It think it’s very important to eat a lot
of fruits and vegetables, because definitely most people don’t eat enough, and we have
a society full of overweight people who aren’t eating their fruits and vegetables and I bet
if everybody ate their fruits and vegetables and whole foods and minimally processed foods,
you know, we as a nation would be a lot healthier. So, that’s some Bok choi. Now, when you’re
juicing the carrots, I just dug these carrots up, when you’re juicing the carrots, you want
to remove the top. You can juice the carrots but not the tops. On the beet greens, you
can juice actually the beet greens. So, here’s that beautiful dino kale or lacticino kale,
going into the juicer. Now, green juices is where it’s at. You really want to juice your
dark leafy greens because most people don’t eat enough. Now, lemons. Lemons are great
to juice. They add a nice lemon flavor to the juice, and you could also, you know, put
the skin in with your lemons as long as it sides. Just dump that in there and it’ll juice,
skin and all. Check out this nice heirloom yellow carrot, and I encourage people to juice
a wide variety of colors in their juice, whether it’s yellow carrots or whatever, and growing
heirloom things. Throw that in there. Another little small carrot here, and there’s a beet
that I just dug up. Really nice beet there. Now, it’s really important when you’re juicing
beets, you know, be cautious, because if you juice too many beets, one time I thought I
would be cool and drank straight beet juice, and guess what? About a half hour later, I
threw it all up because beet juice can be very detoxifying if you’re not used to it.
So, use only a little bit of beet. So, my generally guideline is, you know, ¾ of your
juice should be a nice rich watery green. S, by that I mean something like Bok choi
or celery or cucumbers or even like lettuce. Lettuce could be a nice ¾ of your glass of
juice, or even carrots could also be really well because they’re pretty neutral, and then
¾ of you glass is one of those tings and then the last ¼ could be basically the dark
leafy greens. SO, like the kale and collards, the broccoli leaves, and other things that
are a little bit strong. Go ahead and use the pusher to push that in. Here goes the
apple. One of the things I didn’t grow. I have 2 apple trees but they haven’t been producing
and we’ll just go ahead and put the apple in there, and check out this leaf. This is
a cool leaf. Now to feed it into the juicer the best things I’ve found is that if you
just take it ant you roll it up, it’s going to work a lot better. I’ll feed the leaf in
first. Look at that. What a way to use your greens. So, as you can see, I mean, leaves
go really fast, an they don’t create a lot of juice, so you need a lot of leaves to make
just a little bit of juice. Alright, even things like spinach. This fresh picked spinach,
definitely Popeye would approve, and don’t forget about you herbs. So, some people would
consider parsley and herb. I consider it a vegetable, and parsley’s excellent to juice.
Really nutritious. One of my favorites. I’m going to put that in the juicer, and, you
know, I do want to mention there are different kinds of juicers out here, and, you know,
some juicers are better at juicing some things than others. So, you know, if you saw the
Jack Loraine commercial on TV, that’s style of juicer is called the centripetal ejection
style of juicer, and that style of juicer’s good fro juicing like apples and carrots and
lemons and harder things, but it really sucks and it’s not good at juicing leafy greens,
which is what I think we should be juicing the most of. So, leafy greens have a special
texture when you juice them in the centripetal ejection. Basically it’ll shred it and then
kick out whole chunks of leaves without getting them juiced, whereas this is called the single
auger style of juicer, and it’s much more efficient at juicing the leafy greens. So,
it’s a much higher yield so you’re not going to waste as much produce As you can see here,
this pulp coming out, this is just some green juice pulp, and its pretty dang fry. So, let’s
see, we’re about full here on the juice coming out. We’re going to go ahead and turn the
juicer off. Move that over there, and here’s my green juice. Let’s see, and I’ll stir it
up, and, you know, all juicer won’t create a foam and you could either drink the foam
or pour it off. Doesn’t really matter. You could use a sieve to strain it out or actually
gravy separators another useful kitchen tool that that’ll work on. Fresh green juice. It’s
so good for you, and I encourage everybody to eat more fresh fruits and vegetables. So,
this is John Kohler with growingyourgreens.com. Hope you’ve enjoyed this juicing recipe and
one of the ways I use some of my produce. We’ll see you next time.