Juicing

Celery juice is a good vegetable juice, not a miracle. Every popular claim graded honestly, how much celery to use, eating vs. juicing, and five recipes that taste good.

Scrub it, trim the dry ends, snap off a thumb-sized piece, and feed it between harder ingredients. No peeling needed. How much ginger to use, young vs. old, and how to store it.

Beet juice is one of the few juices with real evidence: nitrates lower blood pressure modestly and improve endurance. Benefits graded, how much to drink, who should be careful, and five recipes.

Scrub hard, trim, peel for a cleaner taste, cut into one-inch wedges, and feed slowly between softer ingredients. How to prep raw beets for juicing, greens and all, without staining everything.

Valencias are the best oranges for juicing: juiciest, balanced, and the juice keeps. Navels are fine only if you drink right away. Eight varieties compared, plus how many you need.

Crisp, juicy apples juice best: Fuji and Gala for sweet, Granny Smith and Pink Lady for tart. Ten varieties compared, how many you need per glass, and how to stop the browning.

Nine grocery-store staples make a hundred juices for under $20 a week. The best fruits and vegetables for juicing, ranked by yield, cost, and sugar, and what to skip.

Rinse under cold water, scrub roots, peel citrus and beets, cut to chute size, and feed soft things between hard ones. The full prep method, plus a 10-minute Sunday routine for the whole week.

Do not throw away juicing pulp. It is almost pure fiber. Here are 25 ways to use it, sorted by effort, from a two-minute oatmeal stir-in to crackers, broth, and compost.

Fresh juice keeps 24 hours from a centrifugal juicer and up to 72 hours from a cold-press, sealed in glass and filled to the top. Here is the full storage table and how to stretch it.