Homemade Vegetable Juice Question

Discussion in 'Fitness & Nutrition' started by Daria, Apr 28, 2009.

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  1. Daria

    Daria New Member

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    I have a magic bullet and an endless supply of frozen vegetables. Is it possible to make a tasty vegetable juice with frozen vegetables (at least for part of the juice), or should I stick to fresh vegetables only?

    I would like to use my frozen vegetables, but if the juice is going to taste horrendous, I'll just stick to fresh vegetables.

    Has anyone had any success making any drinkable juice with frozen vegetables?

    Any suggestions appreciated. Thanks.
     
  2. Abomb

    Abomb New Member

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    well if you were going for maximum nutrient goodness i would assume to use fresh and that fresh > frozen


    taste wise? well i dont think frozen would taste bad by anymeans unless they were hella old or freezer burned... but fresh has always been better in my experiences
     
  3. Thomas Crenshaw

    Thomas Crenshaw New Member

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    thaw them out?
     
  4. Daria

    Daria New Member

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    Update: I made a juice from fresh tomatoe, a little bit of onion and mrs. dash for flavour, frozen spinach, snow peas, and red pepper (from a frozen mixed vegetable bag).

    Result: Couldn't down it.

    I think it may have been the onion, not sure.
     
  5. MaineSucks

    MaineSucks OT Supporter

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    OR it could have been the fact you threw a whole fucking salad into a juicer and expected it to taste good
     
  6. Abomb

    Abomb New Member

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    this. u need a good amount of tasty fruits as well :rofl:
     
  7. Thoth

    Thoth OT Supporter

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    most vegetable juices are based on carrot, apple and tomato for the majority, and sometimes citrus fruits. you cant just mash up dinner vegetables in the blender and expect it to taste decent
     
  8. Daria

    Daria New Member

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    I was expecting it to taste like what it was. Mashed up dinner vegetables. I thought the spices and onion would help.

    I'm pretty sure I'll find some kind of vegetable-only combination that is palatable without having to add excessive amounts of salt/tomatoe juice.

    Any suggestions appreciated.

    I saw one site that suggested just adding a few seedless grapes. I might give that a shot too. I don't want to overdo it on the fruit.
     
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