Juices
Mild green juices for beginners: three that don’t taste too green
Three gentle green juices for anyone who has been put off by grassy, bitter green juice: cucumber, pear and spinach; pineapple, cos and cucumber with mint; and green apple, cos and celery with lime. Plus which greens are mildest and how to work up to stronger ones.
Beetroot juice combinations: apple and ginger, orange and carrot, berries and lime
Three beetroot juices beyond our everyday foundation recipe: beetroot, apple and ginger; beetroot, orange and carrot; and beetroot, cucumber, berries and lime. With a guide to how much beetroot to use and a tip for taming the earthy taste.
Fiery juice shots: horseradish, chilli and garlic in small amounts
Three small, fiery shots for people who like heat: beetroot, apple and horseradish; pineapple, lime and chilli; and lemon, garlic and honey, with how much to use, how to dilute them and who should go carefully.
Lemon and ginger shots with cayenne, and how to make a week of them
A sharp lemon and ginger shot with a pinch of cayenne stirred in, and a simple plan for juicing a week of shots in one session and freezing them in ice-cube trays or small bottles.
Fresh Herbs in Juice: Mint, Parsley, Coriander and Basil
A small handful of mint, parsley, coriander or basil changes a juice completely. How to get herbs through a slow juicer, how much to use, three of our favourite pairings, and keeping a herb pot going through a South African summer.
Juicing on a budget in South Africa
How to keep fresh juice affordable in a South African kitchen: a carrot base, cheap fillers, seasonal and second-grade produce, better storage, home-grown greens, and a simple way to work out what each glass costs.
Summer coolers for the holidays: watermelon, pineapple and citrus
Three alcohol-free summer coolers for December gatherings, a big-batch party jug on the Sana 878, and how to time the juicing so the drinks are cold, bright and never watery.
Savoury and spicy juices: tomato, pepper, watercress and more
Vegetable-led juices for anyone who finds fruit juice too sweet: a garden tomato juice, a peppery watercress and lime, and a butternut and carrot with cinnamon, plus two bolder ideas and how to handle chilli, garlic and horseradish.
Batch juicing: how to juice for the week and keep it fresh
How to juice once and drink well for days: how long fresh juice really keeps, how to store it, what freezes well, and a Sunday batch of carrot, apple, orange and ginger.
Wheatgrass at home: growing a tray and juicing it
A practical guide to growing a tray of wheatgrass in a South African kitchen and juicing it on a horizontal slow juicer, with a wheatgrass and apple shot, storage tips and a clear look at what the research does and doesn't show.
