Juicing vs. Blending: How to Avoid Accidentally Making Applesauce
A few weeks ago, CGH founder Lisa was just getting over a nasty stomach bug. During our daily text check-ins, she enthusiastically told me that she’d discovered a surprise remedy for gastrointestinal troubles – juicing! I’m a juicing novice, but I decided to give it a shot – partly as sort of a yay-you’re-better celebration with Lisa, and also to see if it would be possible to juice without, you know, an actual juicer.
Bounding into the kitchen, I found an apple, chopped it up, put it in the blender, and turned it on.
Bam! Twenty seconds later, I had . . . a few tablespoons of applesauce. Not quite what I’d imagined. Man, I thought, how many apples would I need in order to actually make a glass of juice? The answer was definitely “not enough.”
Personally, when life hands me applesauce, I make my favorite chocolate chip cookies. So I wasn’t too concerned. But it did make me want to learn more about blending vs. juicing, and discover what each method brings to the table.
Guess who knows a lot about juicing and blending? That’s right: the internet. Below are some of CGH’s favorite infographics about juicing, blending, what they have to offer, and how they’re different.
Here’s a quick breakdown from Kris Carr (I love her receipes in general, by the way):
Did I miss anything? Please share your favorite blending or juicing tips in the comments!