It’s August and the city’s farmer’s markets have never been more bountiful, or your CSA produce delivery more impossible to squeeze into the drawers of your fridge. Now is the perfect time to buckle down and crack the seal on the juicing habit you meant to kickstart way back in January.
For help on how to get started juicing at home, we tapped Allison Stark, MD, who’s known for carrying a mason jar filled with her homemade green juice throughout her shifts at Mt. Sinai.
“Most of my colleagues seem interested and a little amused,” admits Dr. Stark (aka Dr. Juicy). But they hesitate to make their own, like a lot of New Yorkers, because of the mystery surrounding the juicer or the shopping required. “Juicing doesn’t have to be an overwhelming task or super expensive,” she says.
Want to how to incorporate juicing into your life? She has her shopping routine and prepping down to a, well, science. Here is your juicing RX from Dr. Stark—in five easy tips—for juicing at home. —Jenna Holt
1. Juicer (Dr. Stark recommends the Champion Juicer)
2. Sharp knife for chopping produce
3. Reusable grocery bags (for carting those heavy veggies)
4. Cutting board
5. Large bowl for mixing ingredients
6. Mason jars
7. Stiff brush to clean juicer
8. Stainless steel mesh strainer to extract unnecessary pulp
9. Juice Press
What are your basic juicing ingredients? Kale, cucumbers, celery, and parsley are my basics, and I sometimes use collard greens, spinach, ginger, lemon, apple, lime, and pears.
Where do you shop? I shop where I get a good deal on key ingredients: bunches of kale and collard greens as well as large cucumbers are a lot cheaper at some local bodega-style shops versus Whole Foods.
How important is organic to you? I’m a big fan of farmer’s markets and enjoy buying local produce when I can. I’m not wedded to organic. I personally look for the best-looking produce I can find and make sure to wash it really well.
Dr. Stark makes enough juice every week for one 16 oz. drink a day. Compared to Liquiteria’s pressed juices, which cost $8.50, Dr. Juicy ends up spending about $3.50 a drink, or $25 a week.
For this price, Dr. Juicy purchases “a BIG batch of kale, a batch of collard greens, a bunch of celery, 5-6 large cucumbers, 5 granny smith apples, 5 lemons, a nice piece of ginger root, and a bunch of curly parsley.”
Photo: Dr. Stark’s weekly bounty and kitchen set-up
“I’d say about an hour: it’s a lot of produce and it just takes time. It’s a multi-step process: washing, cutting, setting up the juicers, then putting all the greens through the Champion juicer a few pieces at a time, changing the attachment, and putting the rest of the produce through.
Simultaneously, I use a hydraulic press on the small batches of pulp that come out of the Champion Juicer.
This might sound like overkill, but I extract about 20-30 percent more juice this way.
Also, pressing the juice increases their shelf life. My juices can be stored in the fridge for 3-4 days, so I don’t have to juice as often.
I probably do about 10 batches in the press, then squeeze the lemons separately, running all the juice through my strainer as I put it into all the jars.”
Note: It’s not necessary to have a juicer and a press. She’s just a little thorough.
Pineapple and Mint
1 large pineapple
Generous handful of mint
Green Juice (makes 100–120 ounces)
1 bunch of green kale
1 bunch of collard greens (or dandelion greens)
1 bunch of celery
1 bunch of parsley (I like to use the curly leaf parsley because it goes through my juicer better)
5 granny smith apples (can replace some or all with pears, if preferred)
5 large cucumbers (or 3 English cucumbers)
2-3 inches of ginger root
Put all ingredients thorough the juicer (except the lemons which I squeeze separately) and put the pulp through the juice press, if available. Note that I use a leafy greens attachment on my Champion juicer for all the greens and then switch to the regular attachment for the rest of the ingredients.
Need more ideas? Here are 4 delish green juice recipes from Cooler Cleanse