Easy Juicing

If at least one ready-made juice always make its way onto your weekly shop, then why spend £3+ a pop when you could just make them fresh yourself?

Easy Juicing

If you have an old juicer lurking in the cupboard, dig it out, give it a deep clean and you'll be ready to go. It just goes to show that you don't need any of those polished new and expensive juicers to get the job done.

So, now you're no longer perusing the juice aisles, you can head to the fresh fruit and vegetable section and try to find which vegetables are the cheapest and which have the most water content (cucumber, by the way). Never before will you buy so many carrots and apples in one go. Our go-to recipe is three carrots, one apple and a 2cm chunk of fresh ginger. It makes a brilliant, bright juice with a zingy ginger kick.

Other ingredients that are perfect for juicing are celery, iceberg lettuce, spinach, watermelon, strawberries, melon, kale, parsnips, beetroot, pears, radishes and broccoli, as well as fresh herbs and squeezes of oranges, lemons and limes. Just mix up your favourites and enjoy.

Juicing is great for using up fruit and veg when it's on the way out but let us warn you, it can go wrong. One hungover morning we decided to clear out the contents of the fridge drawer. We juiced celery, cucumber, spinach, chilli and ginger until a beautiful deep green juice filled our glass. Pretty it might have been, tasty it definitely was not. It had way too much chilli; we had to give it our all to get that one down.

Another learning curve in our recent juice craze is don't be scared about the colour of the juice. Most of the time they are a vibrant orange or green but murky browns are a common occurrence too. One of our best throw-it-together recipes was a pear, apple, carrot, celery, cucumber, ginger and mint juice, which looked like pond water but tasted great.

The only downside of juicing is that you're missing out on all the fibre from the fruit that is thrown away. We've made it our mission to see what we can do with all that leftover mush. Some have suggested layering it in a lasagne, others eat theirs in a sandwich.

Do you have a juicer? What's your favourite juice recipe or combination? What do you do with the leftover pulp?