Catherine here with my first blog for J. Oulton and Associates.  I have been working for JO and A for five years now as a clinical RD and educator/trainer for dietitians and interns.  Education, specifically nutrition education, is my passion.  I love to learn and love to share my knowledge with others.

When it came to writing my very first blog ever, choosing a topic was difficult as there are so many things that interest me.  So as I sat contemplating, I decided I would talk about something new to me – Juicing.

I’ve always been an avid smoothie drinker.  They are my go-to when I just can’t seem to eat all my fruit and vegetables or when I’m rushed in the morning and need a meal replacement (adding some protein and chia seeds to bulk it up).  Smoothies offer a quick convenient way to drink your calories, fibre and micronutrients.  However, this week I have delved into the world of juicing.  Why juicing you ask?  Maybe I’ve jumped on the latest bandwagon to see what all the fuss is about.  Or, maybe I just wanted to try something new.  As much as I love smoothies, harder vegetables like carrots, celery and beets just don’t blend well – unless you like drinking and spitting out bits of vegetables.  Not my favorite!

So, I attempted my first “juice” today – spinach, cucumber and pineapple.  My first thoughts, “so much vegetable and fruit to produce such a small amount of juice” (approximately 4 cups spinach, 1/2 a cucumber and 1 1/2 cups fresh pineapple to make 16 oz/500 ml of juice).  But boy, was it delicious!!  Even my husband enjoyed some and he really dislikes cucumber.  Despite how good it tasted, I observed that juicing seems to produce as much pulp as juice.  Unlike making smoothies, juicing removes all the fibre from the fruits and vegetables being juiced.  But, don’t fret. It will not go to waste.  But that’s a topic for another blog.

So, if you, an avid smoothie drinker, like myself and a million others want to experiment, try juicing. Happy juicing and enjoy your delectable creations!