While standing in line at a juice bar, I noticed that every time someone ordered a concoction, an employee would pull out a container with just the right amount and combination of ingredients for one drink. What a time saver! I've started doing this at home, too: prepping and portioning individual bags of fruits and vegetables, which makes juicing a snap in the morning or any time of day. If you're like me, you might be more likely to use and enjoy your home juicer if everything's ready to go. No need to hunt around the kitchen for ingredients and wash and chop them on the spot. Kale, spinach, carrots, cucumbers, celery, ginger, lemon, herbs – all of these can be prepared ahead of time and refrigerated in airtight containers or reusable zip-top bags.
When prepping more than a day in advance, it's best to store fruits like apples and pears separately so they don't brown or degrade the vegetables. I put labels on my containers, like "add 1 apple."
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network.
Read more from Emily »