Over Christmas I (as I am sure we all were) very naughty when it came to food. Lots of carbs and meat, all my rules went out the window.
But I was very lucky that Santa brought me a beautiful Oscar cold press juicer. And I have been juicing ever since.
The difference with a cold press juicer as compared to a conventional juicer, other than your juice tasting and looking nicer, is that there are no blades. The heat that comes off the motor warms the juice, damaging the nutrients, while the air coming from the mechanism further oxidises the juice. The high speed blades and the friction caused by these machines destroys the delicate enzymes found in raw veggies. Because of this, juice made with conventional juicers is no longer alive, which sort of defeats the purpose of raw juicing…
Your best option is investing in a good quality cold press juicer. After much researching, I settled on the Oscar Neo 1000. It is the new progression of the Oscar 900, the main difference being that the inside is black, so no more beetroot staining, and it is now made with Ultem, a mix of polycarbonate and melamine, which is meant to be much stronger.
The action of the juicer is similar to a mortar and pestle, grinding and squishing the vegetables to extract 15-20% more juice than other cold press juicers. It also juices grasses and sprouts, which is why we chose it.
But the fun does not stop there! On Christmas day I may Mango sorbet by passing through 5 or 6 frozen mango pieces I had in the freezer. It was magic. I kept eating it and thinking “what could I add to this to make it more delicious?” The answer?
It was perfect, clean, healthy mango goodness.
The Oscar 1000 also comes with attachments for pasta and you can purchase additional attachments for making mince meat.