After posting Kiwi Wheatgrass Juice a couple weeks ago, I realized some quick tips would have been helpful for the newbies—when it comes to juice ingredients, wheatgrass is somewhere between Lea Michele and Naomi Campbell on the diva scale. These don’t really apply to wheatgrass shots (an oz of pure wheatgrass taken in one gulp), but are good to keep in mind when adding the superfood to your vegetable and fruit juices.
Pair it with a sweet fruit.
Wheatgrass tastes like, well, grass. It’s a little bitter which is why most people usually take it straight as a shot. If you’re adding it to a juice and sipping rather than shooting, make sure to add fruit to it to mask the sharp flavor of the wheatgrass. Apples, grapes, watermelon and pineapple are some of my favorites, and I find they compliment the taste better than citrus fruits.
Twist it up into a clumpy knot before sending through the juicer.
Small stray blades of wheatgrass are going to fly right into the pulp bucket without being juiced if you try sending them down your juicer chute as-is. Twist the clump of wheatgrass into a ball—the larger and more solid it is, the bigger juice yield you’ll get from it.
Sandwich the wheatgrass between two harder pieces of produce when you send it down.
This, too, will help maximize your juice yield. I’ll put something like a cucumber down the juicer chute first, followed by my knot of wheatgrass and an apple on top, and push it all through together. This will help you get the most out of your wheatgrass.
Use a dime-width clump of wheatgrass.
For an 8 to 12-oz glass of juice, I’ve found this is a good amount. Any more and the juice will taste too much like lawn clippings. 🙂
You can grow your own little plot of wheatgrass if you’re feeling ambitious (and obnoxiously trendy), but I usually just buy a container of it at Whole Foods.
Do you have any wheatgrass juicing tips to add?