So after several rather unsuccessful attempts to extract some wheatgrass juice using my blender (which I wouldn't really recommend), I purchased this little beauty:
It's on the low end as wheatgrass juicers go, but it had decent reviews, and I didn't want to break the bank. So far, it's been working just fine, and it's really easy to clean. Plus, the kids think it's super fun to turn the handle.
So, armed with my juicer and my pot of wheatgrass (which has had lots of Lego cars driven in it the last few days),
I started juicing. The wheatgrass got a haircut,
and I started running small amounts of wheatgrass through the juicer.
A little cranking, a little dripping of juice, and I got a lovely sip of green gold. Yeah, just a sip.
Now, to be perfectly honest, I don't know if I'll ever be a wheatgrass juicing fanatic. It takes a whole lot of grass to make a tiny bit of juice, and at my growing rate, with two little pots growing at once, I only have enough to juice every 5-10 days. But it's so easy and cheap (10 minutes and the cost of a handful of wheat) that I think it could be a part of my life indefinitely.
I've heard from one person that wheatgrass juice is best fermented because of the oxalic acid it contains. I'll be doing a little more digging into this: the why's and how's, and if I find anything significant, I'll be sure to pass the information along. But for now, it seems roughly equivalent to juice from any other raw green leafy, so I'm not going to lose sleep about oxalic acid right now. It's green, tasty (if you like the taste of grass:), and fresh.
Posted at Tempt My Tummy Tuesday and Real Food Wednesday at Kelly the Kitchen Kop, and Simple Lives Thursday at GNOWFGLINSPin It