30 Sunday Territorian. Sunday, June 2, 2013. www.sundayterritorian.com.au

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body+soulsundayterritorian.com.au SUNDAY LIFESTYLE

www.bodyandsoul.com.au

There’s juice, and then there’s

cold-pressed juice. This new

darling of the healthy set

is wreaking all sorts of changes

on kitchen benchtops and juice

shops as people update their

appliances. So what’s so great

about this kind of juice?

According to the cold-pressed

converted, these juices contain

more vitamins, minerals and

enzymes than those made with

a traditional centrifugal machine.

It’s all in the method, apparently, as

the fresh fruit and vegetables are,

as the name suggests, “pressed”

so the maximum amount of nectar

is extracted from the pulp and

fi bre, leaving a raw and fresh juice.

WHAT’S THE DIFFERENCE?

Heidy Jameel, of Sydney’s Lucky

You Juice Cleanse, says: “When

fruit and veg is put through a cold-

pressed juicer, the juice retains the

maximum amount of nutrients.”

She says that the other style

of juicing, involving fruit and veg

being sliced by spinning blades,

can overheat and oxidise the

juice, resulting in nutrient loss

– and a less palatable end result.

“Centrifugal juicers make juices

that are frothy and even chunky,”

Jameel adds. “Cold-pressed

juices are the beautiful raw and

refi ned nectar without the fi bre.”

IT’S EASY GOING GREEN

Jameel says that for many of

us, green cold-pressed juices are

the nutrient boost our bodies need

because they’re packed with “live,

whole ingredients, so it’s an instant

health-hit to the bloodstream”.

“It would be extremely diffi cult

to eat enough greens to get the

same nutrient impact,” she adds.

“The chlorophyll contained in

green juices helps keep your

blood healthy. Green juices are

Not all juices are created equal, according to a new health trend sweeping the US and Australia. By Nicola Conville

COLD-PRESSED: THE NEW TREND

very oxygenating and give you

clear skin and bright eyes.”

Jameel’s own recipe contains

a whopping 1.5 kilograms of

green vegies, so drinking it is a

lot easier than sitting down to eat

the same quantity of raw vegies.

Another benefi t of drinking

green juices, she says, is that

you eventually start to retrain

your tastebuds and ultimately

lose the craving for hot chips

and other fatty foods.

“If you’re new to juicing,

a blend of cucumber, celery,

spinach and lemon is a nice,

easy way to start,” she says.

“A green smoothie with banana,

mango, spinach and kale is great

if you like a sweeter drink.”

DIY COLD-PRESSED JUICES

Although the craze is growing in

Australia, not every juice bar is

selling the cold-pressed variety.

The best way to get your

hands on one is to make your

own, and the juicers are available

from homewares outlets.

MIRANDA’S

POWER

SMOOTHIE

SERVES: 1

INGREDIENTS:The water of a young,

fresh coconut1/2 glass almond or goat’s milk

1 tbs acai powder

1 tbs goji berries

1 tbs spirulina

1 tbs raw cacao powder

1 tbs maca powder

1 tbs chia seeds

1 tbs raw, vegan protein p owder

METHOD:Combine all the

ingredients in a blender.

Serve and enjoy.

OF AUSTRALIANS’ VITAMIN C COMES FROM VEGETABLES, 19% IS FROM FRUIT

40%MIRANDA SAYS I try to have fresh, cold-

pressed organic green

juices daily. They assist

in alkalising my body

and are rejuvenating.

When I’m in Sydney,

my schedule is back

to back and I don’t have

time to make them

myself, so juices from

luckyyoucleanse.com.

au and orchardstreet.

com.au are on high

rotation in my fridge

“

POWER

SMOOTHIE

WE’RE FOR

CHEFS

WITHOUT

HATS