|
Here's my 2 cents
I really like the Champion juicer -- for it's simplicity and strength and hardiness and versatility (in being able to homogenize with the "blank" screen to make raw ice cream, etc.).
Since the Champion is not the very best to use for greens because it leaves a bit too much of the green juice in the pulp, what I usually do is just make the juice with everything except the greens -- and then pour the juice into the blender, add the greens to the blender and blend at the highest speed. That way I am getting every single drop of the greens.
It is was a green like say wheatgrass, I would blended the wheatgrass with say pineapple juice or whatever and then strain through a fine sieve, such as a sprout bag. (Actually what I use is nylon knee-hi hose, heh.)
You can get a new Champion for a couple hundred or less -- and a new commercial Champion for around $400. Since so many people are buying newer juicers and/or have a Champion but never use it, it's pretty easy to find them used for a BIG discount.
It's tricky to tell the difference between a commercial and household Champion juicer, though, because they look exactly the same, and unless you are an electricity expert it's hard to deciper the difference on the label. I have a note on my computer about how to tell the difference and will try to find that if you want. (Basically it is recommended that you use a commercial Champion if you are going to be juicing more than 1 gallon a day -- and I don't do that, but just would like the extra strength!)
|
(60)
Linear Mode
