My adventures in juicing continue. I had the Detox juice for four days last week, as my afternoon “snack,” and I liked it a lot. Though, I did notice that …uh… well, I could possibly have used the fiber that juicing removes (ahem). I looked up the differences in fiber for a few of the key ingredients I’ve been juicing, so here are some apple stats, to give you an idea of how much fiber you lose.
- whole apple, skin on: 4.4 grams of fiber
- whole apple, no skin: 2.2 grams of fiber
- 1 cup of 100% apple juice: 0.5 grams of fiber
This is sort of funny to me, because I’ve heard many of my friends have the opposite experience with juicing. “I’ve never been more regular in my life,” they said. Hm, well I have no idea why that was true, but I’m not going to delve into my friends’ bowel histories to try to figure it out. 😉 So what I thought I’d try was putting some of the pulp back into the juice, after the veggies were shredded up. Add some of the fiber back, you know? I made up this recipe, using what I thought sounded good. I’m going to call it a Green Cooler.
- 1/4 cucumber
- 1 apple
- 1-inch cube of ginger
- 1 cup of spinach
- 2 stalks of rhubarb
See how it separates when you let it sit? That vague pink layer is the rhubarb juice; not so appetizing. It tasted pretty good though. The rhubarb adds a really nice tartness. I definitely recommend juicing rhubarb. I did not, however, care for the extra pulp. Just imagine adding apple sauce to your juice. It’s not bad, but it’d be better without it. Now I’m considering adding some Metamucil to my juice instead. What do you think?