Foodie Swellness: Juicepresso review

beet ginger carrot lemon green apple juice

You may have noticed I’m a fan of cold-pressed juices (they make an appearance now and again on my Instagram). But, wow, do they cost a chunk of change! And so I decided that I wanted a juicer. I tested out a friend’s to see how I liked it and how fussy it was to clean (not so bad, no more work than cleaning my blender), and decided it was a worthy buy. And then I was asked if I wanted to test out the Juicepresso juicer (Was it my mere wishes of wanting a juicer that brought this about? If so, I’d really, really like to escape the rest of winter and be on a beach, SVP).

The Juicepresso (silly name, but I guess it tell you what it does…) is what’s known as a slow juicer, or masticating juicer. Masticating juicers feature a lower RPM compared to centrifugal juicers (the Juicepresso is a very low 40 RPM) and this cuts down on the oxidation of the juice (you don’t want your juice to be oxidized — this reduces the nutrition level of it). Masticating juicers also apparently produce more yield (I don’t have a ton to compare it to, but this is what I’ve read).

Juicepresso unpacked, I loaded up on veggies and fruit. I gravitate towards juices with ginger in them, so I started with a recipe for a beet, apple, ginger, carrot and lemon juice that I got from GOOP. And it was delicious, and cost a fraction of what a single bottle of the same would cost at a juice bar.


With a few months of use, here are the pros and cons I’ve experienced with the Juicepresso:


  • juicing at home costs a fraction of buying cold-pressed juices (yes, there’s the initial cost of the juicer, of course!)
  • Juicepresso takes up much less room than other juicers I’ve seen, which is important when you have a small kitchen like I do
  • Juicepresso is quiet, important when you decide you want to make juice at 2 a.m.
  • the pulp comes out pretty dry, so it does seem to extract juice well
  • because the juice is being masticated instead of being whirred up in a centrifugal juicer, the juice comes out at a regular temperature (it can be a bit warm when you use a centrifugal juicer)
  • Clean up is fairly simple. I often hear people saying how juicers are a pain to clean, but I don’t find it any different than having to clean a blender.


  • when I juice leafy veggies, they sometimes get stuck and clog up the spout
  • the tube where you enter your produce is narrow (this is typical of masticating juicers) so you do have to chop your veggies smaller than you would for a centrifugal juicer
  • There are two small rubber pieces that you must remove and clean. They’re about the size of a nickel and I promptly lost them about a week after using the Juicepresso and had to have them replaced (I was sent replacements, but if you lose yours, they’ll cost $5 to replace). I think I placed them on the cutting board and then ditched them when I threw out the veggie peels and such. Doh!

All in all, I’m super pleased with the Juicepresso and my new juicing habit. It makes me happy to make a juice…there’s something oddly satisfying of feeding the veggies and fruit into it and watching the juice emerge.

Now, to do something with all that pulp. Such a waste for it to go in the bin. I’m going to need to start baking with it or something.


Leave a Comment February 25, 2015

Foodie Swellness: Calypso shrimp with Florida grapefruit and avocado salad

calypso shrimp salad

Alright, if you’re like me you’ve just about had it with this winter. It’s been a tough one. One saving grace is that grapefruit is at its best right now. And although I’ve been enjoying sweeties, I’ve always got grapefruits in my fridge in the winter. How can you not love that juicy sweet tartness and the incredible hue of its flesh? And let’s not forget about its health benefits: half of a Florida grapefruit provides at least 100 percent of your RDA of vitamin C (so important for a healthy immune system) and it also boasts vitamin A, potassium and fibre.

Ruby Watchco

I usually enjoy my grapefruit plain, but last week at a lunch with Florida Grapefruit, I was treated to delicious recipes developed by the lovely chef Lynn Crawford that incorporated this citrus fruit (which we enjoyed in the lovely upstairs space at Lynn’s restaurant Ruby Watchco). They were all delicious but my favourite by far was the appetizer: Calypso Shrimp with Florida Grapefruit and Avocado Salad. I’ll definitely be making this soon (recipe is below!). I also got tips on how to shop for a grapefruit, here are some pointers:

  • The grapefruit should feel heavy (this means it’s full of juice!)
  • It should feel firm and be round or slightly flat on the top and bottom.
  • Don’t be put off by a less than pretty exterior; when grapefruit grows in subtropical climates such as  Florida, this means that wind, rain and humidity can blemish it on the outside, but inside it’s juicy and delicious.

Craving a grapefruit right now? Me, too! Here’s that salad recipe (I”ll be sure to Instagram it once I make it on my own at home). It’s so refreshing and the grapefruit gives it a tropical taste that’ll have you dreaming you’re eating it with your toes in the sand and with a view of the ocean, which plenty of us living through -40 Celsius temperatures could really use right about now.


Calypso Shrimp with Florida Grapefruit and Avocado Salad


  • 1 tsp grapefruit zest
  • 3 Tbsp grapefruit juice
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp lime juice
  • salt and fresh ground pepper, to taste
  • 2 Florida Ruby Red grapefruits, segmented
  • 1 ripe avocado, diced
  • 3 cups fresh watercress, tough stems removed
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup fresh mint leaves
  • 2 Tbsp chopped roasted cashews

Calypso Shrimp

  • 3 green onions, chopped
  • 1 habanero pepper, seeded
  • 1 Tbsp fresh thyme leaves
  • 2 tsp grapefruit zest
  • 2 tsp kosher salt
  • 1 tsp each brown sugar and ground allspice
  • 1/2 tsp ground cumin
  • 1 tsp fresh ground pepper
  • 2 Tbsp vegetable oil (approx)
  • 1 lb raw jumbo shrimp, peeled and deveined


Calypso Shrimp: Pulse together onions, habenero, thyme, grapefruit zest, salt, sugar, allspice, cumin and pepper in small food processor. Drizzle in enough oil to form a paste. Coat shrimp with paste and let marinate for 20 minutes.

Grill shrimp over medium-high grill, turning once until cooked through, about 5 minutes; keep warm.

Whisk together grapefruit zest and juice, oil, lime juice and season with salt and pepper. Toss grapefruit and avocado with 1 Tbsp of the dressing.

Toss remaining dressing with watercress, cilantro,  mint and cashews.

Divide shrimp among 4 plates. Spoon grapefruit mixture over top and place watercress mixture on top to serve.

Makes 4 servings.


Leave a Comment February 24, 2015

Healthy Swellness: #BreakUpAndMove

BUAM Invite

Student life can be hard, what with challenging classes, studying, working and trying to fit in a social life, am I right? Take some time this Thursday, February 12, 2015, to decompress in a yoga class (it’s FREE — that fits your student budget!). Think of it as breaking up with the stress in your life.

After savasana, there’ll be health and relationship experts having a frank chat about break-ups (see the theme here??). Not just the relationship variety, but anything in your life you have broken up with, or things you should or want to break up with. Binge-watching the Kardashians, for example, or texting that ex when you know you shouldn’t.

You in? The details:

  • It’s only open to Ryerson students.
  • Thursday, February 12, 2015, and doors open at noon at RAC, Ryerson University (40 Gould St.)
  • To hold a spot, email ASAP:

Not a Ryerson student? There’s a series of #BreakUpandMove events in campuses across the country. Check  the tumblr regularly to learn more about other events at a campus near you!

(sponsored post)

Leave a Comment February 11, 2015

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