We’re always being told to up our fruit and vegetable intake. First, it was five a day: then, it was 30 plants a week. The number keeps getting bigger, and it’s getting harder to think of nutritious, delicious recipes to feed the family.
I like to use a juicer to keep things interesting and squeeze all the goodness out of my fresh produce. There are two main types of juicer: centrifugal and slow. Where centrifugal juicers use spinning blades to slice fruits and vegetables into chunky juices, leaving a layer of foam up top, slow juicers use rotating augers to crush and press fresh produce, preserving nutrients and minimising froth (and I just love the smooth result).
The best juicer can turn soft fruits, firm veg, leafy greens and fibrous ginger into smooth juice. From my time in our test kitchen, I know that nobody makes better slow juicers than Kuvings.
