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By Sarah Lemon MailTribune.com By Sarah Lemon Posted Aug. 6, 2014 @ 2:00 am Updated Aug 8, 2014 at 9:48 AM By Sarah Lemon Posted Aug. 6, 2014 @ 2:00 am Updated Aug 8, 2014 at 9:48 AM Five fresh-picked books on juicing --> Want more info on juicing? Here are a few books that debuted this year. "The Juice Generation: 100 Recipes for Fresh Juices and Superfood Smoothies," by Eric Helms with Amely Greeven (Touch... » Read more X Five fresh-picked books on juicing Want more info on juicing? Here are a few books that debuted this year. "The Juice Generation: 100 Recipes for Fresh Juices and Superfood Smoothies," by Eric Helms with Amely Greeven (Touchstone 2014) — This comprehensive book is loaded with beautiful photos of fruit and vegetables, in-depth nutrition info and tons of recipes that helped the Juice Generation solidify its reputation as one of the most successful juice bar chains in New York City. "The Reboot With Joe Juice Diet: Lose Weight, Get Healthy and Feel Amazing," by Joe Cross (Greenleaf Book Group Press 2014) — In this book, part autobiography, part health book, the Australian entrepreneur behind the 2010 documentary "Fat, Sick and Nearly Dead" shares his story along with recipes, tips and insight into the emotional and physical side of adopting healthier habits. "Superfood Juices: 100 Delicious, Energizing & Nutrient-Dense Recipes," by Julie Morris (Sterling 2014) — In this colorful and recipe-heavy book, natural food chef Julie Morris incorporates "superfood" ingredients such as spirulina powder, sea buckthorn berry juice and hemp seeds into juices, smoothies, granita and ice cream. "Juice: Recipes for Juicing, Cleansing and Living Well," by Carly de Castro, Hedi Gores and Hayden Slater (Ten Speed Press 2014) — In this newly released book, the founders of Pressed Juicery in Los Angeles outline the health benefits of juicing and share tips that help anyone incorporate juicing into a healthy lifestyle. There are also 75 recipes inspired by Pressed Juicery's best-selling drinks. "Best 100 Juices for Kids: Totally Yummy, Awesomely Healthy & Naturally Sweetened Homemade Alternatives to Soda Pop, Sports Drinks & Expensive Bottled Juices," by Jessica Fisher (Harvard Common Press 2014) — Kids and kale juice don't always mix, so this book is a good pick for parents who want to ease their children into the idea of drinking something other than apple juice. Source: McClatchy News Service » Social News Since they began serving raw juice, the operators of a Gold Hill farm have been squeezing more income from their organic produce. Wandering Roots Farm grows more than 40 types of vegetables and fruits. But imperfect specimens — scarred beets and gnarled carrots — can be at risk of going to waste. Juicing them not only boosts the veggies' appeal but also gives customers a nutritional boost, says farmer Anna Boesch. "We were just brainstorming how to use more of the vegetable," says Boesch, 29. "We were juicing what we had overwintered." A juice bar has augmented Wandering Roots' farmers market stall Tuesdays in Ashland since April. With a Green Star juicer, touted for extracting enzyme-rich liquid without heating, Boesch prepares a pitcher of the day's special juice. Changing with the growing season, Boesch's recipes rely on the 50-acre farm's abundance. "It makes a lot of sense to combine the two because we're growing the food." Patrons also can select their own juice ingredients from Wandering Roots' inventory, which includes locally grown apples, when available, and ginger cultivated at Rogue River's Runnymede Farm, which planned some of this year's crop around Wandering Roots juice, says Boesch. "More often than not, people are requesting their own juice," she says. "They take a sip, and their eyes get all big." Carrot, apple, beet, kale and lemon form one of the most popular formulas, says Boesch. She personally likes apple, lemon and kale in "more of a green juice" with herbs. Strawberries, blackberries and melons harvested from the farm soon will join the lineup, she adds. "We now have, like, celery and cilantro and cucumbers." Juicing helped Boesch's 32-year-old husband, Jeff, overcome health issues that cropped up after the couple moved to the Rogue Valley two years ago from Southern California. Although they always ate to safeguard their health, says Boesch, they found daily doses of raw juice soothed Jeff's gut. "It's a really good way to get the nutrients "¦ without your digestion having to work so hard." Raw juices are welcome additions to the roster of prepared foods at Rogue Valley Growers & Crafters Market, says market manager Mary Ellen DeLuca. NW Raw, an Ashland restaurant, sells raw juices in glass bottles during Tuesday markets at the Ashland Armory, as well as Thursdays and Saturdays during Medford markets at the Armory and downtown Commons, she says. NW Raw's menu lists 16-ounce juices for $8 to $9.50, including a dollar deposit on the bottle. Served in clear, plastic cups with lids, Wandering Roots juices are priced at $4 for 7 ounces, $5.50 for 12 ounces and $7 for 16 ounces. Even Daddy's Donuts, best known for just-fried, sugar-coated doughnuts at Ashland and Medford markets, sells a fresh-squeezed watermelon juice, says DeLuca. "Juices are really becoming popular," she says. "People are really realizing the benefits; it's loaded with great nutrition." Amid the popularity of juice-cleanse regimens, some nutrition experts warn against overconsumption. Juicing multiple fruits into one serving concentrates the sugars but omits healthful fiber. Yet a rainbow of juice recipes can be found in how-to books about juicing. Minty Melons is a refreshing juice that tastes like summer in a glass. Fairly sweet, it's a great pick for kids and anyone new to juicing. Avid juicers will love Celery Greens, a veggie-heavy green juice. Sweeten it for more sensitive palates with an apple. Reach freelance writer Sarah Lemon at [email protected]. Wake-Up Juice Ingredients: 1 large raw red beet 2 Golden Delicious apples 1/2-inch piece fresh ginger Directions: Process all the ingredients in a juicer and drink immediately. Makes 1 serving. Recipe from "The Medicinal Chef: Eat Your Way to Better Health" (Sterling 2013) Minty Melons Ingredients: 2 cups cubed honeydew melon 2 cups cubed cantaloupe 2 or 3 sprigs fresh mint Directions: Juice the honeydew, cantaloupe and mint according to directions on juicing machine. Whisk to combine. Add water to taste if a milder juice is preferred. Makes 2 servings Recipe from "Best 100 Juices for Kids" (Harvard Common Press 2014) Celery Greens Ingredients: 10 celery stalks 1 romaine lettuce heart 3 large kale leaves 1/2 bunch fresh parsley 1/2 lemon, juiced Directions: Juice the celery, romaine, kale and parsley according to directions on juicing machine; stir in the lemon juice. Makes 2 servings. Recipe from "Superfood Juices: 100 Delicious, Energizing & Nutrient-Dense Recipes" (Sterling 2014). By Sarah Lemon MailTribune.com By Sarah Lemon Posted Aug. 6, 2014 @ 2:00 am Updated Aug 8, 2014 at 9:48 AM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. calendar Connect with MailTribune.com Facebook Twitter RSS Back to top Reader Services Reader Services Home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Announcements Obituaries Story ideas Since you asked Alerts Email Alerts RSS Feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs Stay Informed Email newsletter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Your privacy is important, read our privacy policy. © Copyright 2014 Local Media Group, Inc. 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