I wanted to get some thoughts/opinions about preparing food for juicing, mostly regarding time efficiency.
This is for general health, using a single-auger juicer (Hurom). I don't really want to get into specific models and such, fueling juicer envy and all - just preparation techniques! Though I realize that the mechanics of the juicer affect what you can input.
I just finished making a bunch of juice and it took me 2 hours. This is going to happen like, once a year, unless I can get my times down. (I can forget having a "morning routine" at this rate!)
The thing that get's me is the big leafy greens: kale or spinach and such. I'm washing the kale, peeling it from the stalks, and then putting through a food processor "slicer" to get it into thinner pieces. Is this a time waster? I figure the stalks are so tough that they will clog the juicer. Should I just chop it up, wash it, and put it in the juicer?
Also, I had been trying to experiment with recipes, which are cool and all, but I feel like portions are a waste of time. Instead of having half-bunches of various vegetables sitting around in my fridge, I just threw it all in. No such things as half a moon landing, no such thing as half a fennel stalk in my fridge.
And what's the deal with wheatgrass? I chop it up small and it still clogs up the machine. Will I ever be able to juice enough of it to get the 'benefits'?
Do I have to peel whole carrots? I've been buying baby carrots so I can just throw 'em in...
What are the gong-fu secrets of all you juicing masters out there? Actually, anti-gong-fu. Ends-justify-the-means Juicing tips is what I want.