Comparing Affordable Juicers

I believe everyone should have a juicer. Anything missing from your diet, a slow, cold press, or masticating juicer will fill in the gaps. So I thought I’d share a video of juicing.

I did have a fight with my Omega MMV700 yesterday. I juiced celery and other things. I didn’t cut the celery small enough so the strings got stuck then the pulp got backed up. I took off the lid to take out the pulp then put the lid back on. Well that made it difficult to get the lid unscrewed after three juices. Don’t do what I did. Make sure you cut the celery in small pieces like John does in the video.

Listen to your intuition. If you are feeling dehydrated or tired get your juicer out and try a new recipe. Always keep fruits and veggies handy. Right now I’ve got celery, kale, spinach, cucumbers, carrots, apples, ginger, turmeric, an aloe vera stem, white peaches, a tiny watermelon, and non-GMO pineapple to play around with. The poor new cashiers have to learn all the numbers on the produce when I come through. Cashiers are heroes/heroines these days.

John from Discount Juicers suggests to try black grapes. He says the red ones are second and the green ones are last in nutrition. Also juice the ones with seeds for more nutrition. You can listen to him at minute 36:45.

On June 13, 2020, John said Omega was having issues with customer service. You can listen to him at minute 20:50. I’ve only talked to two ladies in Florida. The website says, “Dear Valued Customers: Our system maintenance is now complete, and we are able to accept orders. Due to increased order volume, orders may take up to 48 hours to process. We thank you for your business and for your continued patience as we work to better serve you.” Sounds like they fixed their issues now that we are in the beginning of July 2020.

After checking out Omega look at Discount Juicers and Hurom. Hurom is having a 30% off summer sale plus free 3-day shipping in the U.S. Our friends have had a Hurom as long as we have had our Omega juicer and they are doing better with their health.

I really enjoy watching John juice in these negative times especially when he is outside in his garden.

Happy Juicing!

Copyright 2020 Melissa Crismon

CAL Gal Juice

CAL Gal Juice. Pic by M.C.

CAL Gal stands for carrot, apple, lemon, and ginger—basically my go to carrot juice.

I always use Meyer lemons because they are sweet and then I use whatever I can get if I can’t find them. The lemons are native to China crossed with citron and a mandarin/pomelo hybrid. As I’ve mentioned before a lemon provides 30 to 56 milligrams of vitamin C. Lemons are great for boosting your immune system and mood, which we all need now. Lemon can even help lower your blood pressure. Almost all my juices have fresh ginger root in them, which combats inflammation, helps with arthritis and osteoarthritis, relieves nausea and pain, prevents cancer, and aids digestion.

Carrots are known for improving eyesight due to the vitamin A content. A lady wearing glasses told me she takes a vitamin A pill of 25,000 International Units. According to an article written by Serena Styles for SFGate, five 8-inch carrots make an eight-ounce glass of juice, which equates to 60,142 IU of vitamin A.

With the Saharan sandstorm hitting the U.S. to Canada use ginger to improve respiratory conditions and lemons to hydrate. If you don’t have a juicer you can always grate some ginger and juice a lemon to make a hot tea. Don’t add any kind of sugar if you can handle the taste.

CAL Gal Juice
5 or 6 carrots
1 apple
1 lemon
1 inch ginger

Yield: 12 – 15 ounces

Wash produce, but don’t over wash so you get more minerals. Chop fruits, veggies, and root into small pieces. This week I tried juicing some of the pulp like John from recommended. The pulp just seemed to sit on the auger until I threw in a fresh apple wedge and used the pusher. I almost never need to use the pusher to help the produce down the feeder tube. I also juiced some of the lemon wedges at the end to help clean out more pulp like John suggests.

Happy Juicing!

Recipe from blog of

Copyright 2020 Melissa Crismon