Juice

Honestly, at this time in my life, I'm just not ready to shell out hundreds of dollars or give up precious counter space in my tiny kitchen for a massive juicing machine. But that doesn't mean I'll never get to enjoy a glass of freshly pressed orange or grapefruit juice from the comfort of my breakfast table. I swear by the manual citrus juicer that was passed down to me from my grandmother. It's a solid piece of equipment that is incredibly easy to use, store, and clean. And if you're a fan of pulp like I am, then you'll really appreciate the juice that this little contraption produces. To find out the benefits and drawbacks of this affordable juicer, keep reading.

I've never been much of a juicer. Perhaps it's the intimidation factor of learning to use a new appliance or the ugh factor of sticky, pulpy cleanup when I'm done, but I've resisted the juice movement despite the amazing health benefits its proponents espouse. So when we received a Hurom Slow Juicer as a Christmas gift from my in-laws, I was awfully skeptical about its future as a kitchen fixture. After some balking on my part, my gadget-loving, juice-guzzling husband convinced me to give it a try. Would I become a juicing convert? Find out when you keep reading.

For times when I can't get through my entire CSA box, I turn to my juicer to help me out. It's a great way to get much-needed nutrients when produce is on the verge of being overripe. Given that Winter has little in the way of produce (when compared to the rest of the year), I was shocked at how tasty this recipe turned out to be. Sweet and spicy all at once, this juice also has a beautiful deep red color from the beets.

Get the Winter juice recipe after the break!

During the wintertime many leafy greens look wilted and pitiful, but that doesn't mean you should stop juicing. Make the most of Winter's abundant root veggies by making this vegetable juice high in vitamins C and A, iron, and antioxidants. The beets give it a deep red hue; celeriac, or celery root, looks like a knobby bulb but tastes similar to celery and is high in potassium and vitamin C; fennel has inflammation-reducing nutrients, is high in vitamin C, and aids in digestion. The stems, fronds, and bulb can also be juiced. Are you ready to juice your way to Winter health?

See the juice recipe after the break.

After all that speculation, we've finally received confirmation that it's true: Starbucks is entering the juice market.

The coffee behemoth announced today that it's acquired the Evolution Fresh chain and plans to open up a string of juice bars. The juice and health foods retail concept will open next year.

Apparently, we aren't the only ones who think fresh-pressed juice is America's obsession right now. What do you think of the move?

This could be more evidence that bottled fresh juice is the biggest thing since sliced bread: rumor has it that Starbucks is getting into the juice bar biz.

Coffee chain CEO Howard Schultz has reportedly hired the longtime manager of Manhattan juice bar Liquiteria to train staffers on the art of juice in Starbucks's Seattle headquarters. This all makes sense, considering Schultz hinted at Starbucks entering "entirely new categories" earlier this season.

With offerings like green juice setting back sippers anywhere from $8 to $11, this rumored venture, if true, could prove to be even more lucrative for the company. Would you buy freshly squeezed fruit and vegetable juices from a chain like Starbucks?

Pork belly, short ribs, and chocolate are all expected to make an appearance at a food festival, but this time I was astounded to find another item added to the regular rotation of palate-pleasing foods: green juice.

These freshly pressed and bottled juices showed up everywhere at the weekend's events, from the grand tasting, where festivalgoers checked out the Blueprint Cleanse booth and the Cooler Cleanse table, to Carts in the Parc, where The Juice Press was passing out free juice samples.

Although the umbrella term "green juice" can refer to any mix of bitter green vegetables, many of these concoctions were a mishmash of kale, parsley, spinach, lemon, cucumber, and celery. And it's not just being targeted to health-conscious diners: the folks at Blueprint told me their cleanse was "targeted toward foodies" with its gourmet lineup of juices, salads, and raw dessert bars.

After days of eating everything but vegetables, I rode the green juice wave like everybody else. Do you think this trend will catch on near you?