Green Juice, Foam, Spinach Butter, and Purslane Video…

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I’ve been meaning to post about this for months! It’s about how my juicer juices the softer greens. I posted about my great juicer and how it produces pure, clear juice, even with the most soft leaves. Here is an example of the power of the Super Angel Juice Extractor: When I juice baby leaves of spinach, it actually creams it. It’s spinach butter!Photobucket - Video and Image Hosting

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The amazing thing is there is no pulp in that — none. Zero. Zip. Nada. At first, I was peeved when I saw these chunks! I was about to go off on the Angel folks; however, I quickly realized this is simply the way it works — it’s merely the texture. The Angel has only one function for all jobs. It is a very (very) tight mesh; so nothin’ gets past it. This buttering seems to happen with the soft leaves only; the hardier leaves are clear juice (with some foam, of course — more on foam below). I strained this stuff in a tight-mesh jersey cloth and there was not a speck on it — completely clean! A thorough jucing, indeedy.ย  No matter what goes in, pure juice comes out! Hmmm…spinach butter…the possibilities…
Like, say… avocado-spinach ice cream?ย  ๐Ÿ˜‰

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I alsoย  wrote about the first purslane of the season; I was quite excited as purslane (a.k.a. verdolaga and “a weed”!) is very nutritious (see links ^ ). I also have learned from reading about it, that the stems are extremely nutritious, as well. Normally, I would have made the effort to simply pull off the leaves; but now, I strip the leaves and get their stems too. I do not juice the stalks (or thicker stems) though; I’m referring to the small stems which attach the little leaves to the stalk ๐Ÿ™‚ . I tried to grow some myself; however, for some reason, it didn’t grow ๐Ÿ˜ฆ .

But look what I found at the Farmer’s market on a lovely California summer evening — A gorgeous, quite large, bunch of fresh Purslane:

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Now, since we’re on the topic of juicing and textures, you will find this very interesting — try juicing purslane! It’s a viscousy, mucilaginous green (think okra, aloe vera, etc.) — very hard to juice! Here is the Angel working hard on the job:

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Yep, see the thick goopiness?!! It’s like that thick goop you get from blending flaxseeds for flax “eggs.” Best way to deal with it (if your juicer can even handle it!) is to juice your purslane first, then follow it with hardier, stemmier greens, such as collards, kale, and parsley. Those will clean out the goop and get all that sticky purslane “sludge” from the juicer gears. Saves you clean up AND, of course, you get all that you should from the purslane, wasting none of it! ๐Ÿ™‚ . You can also alternate — purslane, kale, purslane, kale/collard, purslane, etc; butin my Angel anyway — it works better the former: If you alternate, you will lose too much purslane goop because too much will remain stuck on the juicer gears, you see ๐Ÿ˜‰ . The same clear juice resulted as above with the spinach, by the way ๐Ÿ™‚ .

* :^) *


Want to see it in video? Watch it here! (Note: The sound of the juicer is loud because I have the camera right up against the machine; as well, the stress sound it is making is because it is working very hard on that purslane. It otherwise makes a steady (lower) humming sound):

* video removed*

* :^) *



************* GREEN-JUICE FOAM***********



Okay, now that we’ve tackled the buttery, chunky spinach and gloopidy glop of purslane, let us discuss the issue of juice foam, shall we? ๐Ÿ˜€

So, what to do with it? Well, I’m assuming most just drink it. I used to; but I find it to harbor the most bitterish-ness of green juices (not so bad in smoothies) — reminds me of skimming the “scum,” as my Mom used to call it, from soups or beans.

One issue with foam is that it contributes to gas and bloating and some interesting belching ๐Ÿ˜€ . No-o-o-o-ot sa-good, eh? But, if one likes it, there’s nothing wrong with it — somewhat like a whole-foodie’s answer to cappuccino Photobucket - Video and Image Hosting .

Anyway, straining helps, but what I found to work better is a fat separator (a.k.a gravy separator)!! Yep, break out that baby, you CAN use it again ๐Ÿ™‚ .

I find some greens to produce more foam than others. The type of juicer matters to degree only; as far as I know, all juicers produce some foam. The Angel is the better of those I’ve tried; however, I still get some. Then, if you’re blending the juice, you’re whipping in even more air into it. So this can cause a lot of undesirable air in the tummy,you can imagine.

So here is the best solution I’ve found so far (if you have any strategies of your own, feel free to comment!): The the glass Catamount Bennington Gravy Separator, purchased at William Sonoma:

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Top product. Besides separating, another great thing about it is you can always use it as a nice measuring cup, right? No waste. And to make this even more irresistible, it’s made of borosilicate glass; it’s microwave safe, dishwasher safe; oven-safe and — get this —ย  STOVE-TOP safe! Is that incredible or what? I am surprised by the stove-top safety; but that’s what the box reads…Okay, I’m skeptical, to be honest… I will have to try it one day. Who knows what stove-top safety means, anyway? Hmmm…I believe the oven-safety claim because boroscillate glass is well-known for that; will see about the stove-top! It is not “unbreakable.”

Okay, so I figure if it can separate fats, why not foam?!

Check it out: Some fresh-squeezed leafy greens juice and the separator with screen:

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I poured in the juice…

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Lotsa foamy-foam-foam…

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Let ‘er drip!

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Tilt and shake, gently to …

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…get every last drop ๐Ÿ˜‰ …

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Not bad …

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Now pouring…wow look at that GORGEOUS PURE GREEEEEEEEEEN_nessssssss!

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Pure, and CLEAR…

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What’s left….

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Only because I (greedily) let it go a bit too much at the end did I get this tiny bit of foam…

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I could have avoided even that little bit had I had a bit more control at the end ;^) Otherwise, expect it to be as clear as the above shots of the pure juice. It’s the same when separating fat — you will get some of the fat in if you don’t watch it carefully enough. But…


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Eden in a glass! Photobucket - Video and Image Hosting


An internet friend of mine, June, recently reminded me of watermelon rind juice! Very refreshing; so summer’s the perfect time, right? Right ๐Ÿ˜€ .In a recipe known, net-wide, called, The Niagara Falls Cleanser,ย  The Freedom You folks claim (as I’ve read elsewhere) that…

“Watermelon rind has chlorophyll, vitamin A, protein, potassium, zinc, iodine, nucleic acids and enzymes which aid digestion. Ninety-five percent of the nutritional content in watermelon is in the rind.”

Wow, 95% ??!! I don’t know if that’s fact, but it sure sounds good ๐Ÿ˜€ . Imagine — I’ve (We’ve) been throwing out ALL the nutrients and downing the sugar! Yikes. Makes it seem like eating a processed food, doesn’t it?! Cr_A-zy. :^)

Of course the flesh of the watermelon juiced has many nice benefits aside from great taste ๐Ÿ˜‰

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Makes a nice green juice :). A very good juice for “cleansing,” if you want to see it that way.

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I like to add pure watermelon rind juice to my Green Juicie Green Smoothies; but during the summer, it makes a nice refreshing drink on it’s own with a little help from some citrus, stevia, and/or ginger.

To conclude, I leave you with a look at a recent GJGS — little bit of foam included with the blending of whole leafies ๐Ÿ˜‰

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Mmmm…Now, what could be better? ;^)


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  1. Tom Coghill said,

    September 24, 2008 at 5:36 pm

    Hi Pox,
    Thanks for the link. I used your article for on the front page.
    I am sure you won’t mind.

  2. poxacuatl said,

    September 28, 2008 at 8:49 am

    Don’t mind at all, Tom :^). Welcome.
    I will now peruse your site.

  3. October 3, 2008 at 11:10 pm

    […] Green Juice, Foam, Spinach Butter, and Purslaneย Videoโ€ฆ […]

  4. bebe said,

    October 15, 2008 at 8:24 am

    excellent site! mmmmm, is the avocado spinach ice cream recipe on the site somewhere?
    delicious! thks for the foam info too.!

  5. poxacuatl said,

    October 17, 2008 at 7:31 am

    Hi, bebe ๐Ÿ™‚

    No, haven’t put up a recipe…yet! I’ll have to look to see if I even wrote it down! Yikes. I’m really (really) bad at that.
    Thanks for visiting!
    Geesh, I’ve GOT to update! It’s been months, haha. ;^)

  6. Josephine said,

    June 13, 2010 at 2:56 am

    Hello (: interesting article! i came across it via google while trying to research for my science project. If you do not mind, may i ask you why is there foam? How does the foam come about? you did talk about that there will be foam, not matter how you juice it, but why is there foam?

    i’m from singapore btw. hehe

    • poxacuatl said,

      June 13, 2010 at 11:30 am

      Hello Josephine from Singapore! ๐Ÿ™‚
      Hm. Well, foam usually comes about because air is being incorporated somehow. It must be the rolling motion of the gears while the leaves are being crushed.

      That’s the only way I can think of!

  7. Heros Libertinus said,

    November 12, 2010 at 9:38 am

    Hello, Iยดm spanish. I was looking up some information about the foam on the green-leafy vegetables juice. With my experimentation with this I have realized that the most producer of foam is the spinach. And I am really sure that it is caused by saponins, these are phytonutrients which produce foam in liquid solution. Curiously spinach is one of the vegetables which have more saponins.
    I usually remove it from the top because is possibly toxic.
    I have experimented with swiss chard, endive, onion greens, lettuce types , cabbage types, turnip top and spinach, so I cannot tell about others, above all because I have not been able to find other green-leafed vegetables in my city.

  8. Heros Libertinus said,

    November 12, 2010 at 10:07 am

    I think I was wrong about toxicity of saponins. It seems to be beneficial.
    I have also experimented with escarole, celery, lamb lettuce and arugula/rocket. Here you have very interesting information about saponins.

    • Strix said,

      November 13, 2010 at 7:46 am

      Hi, Heros ๐Ÿ™‚
      Yes, saponins is what it used in soaps! There are Soap nuts for example, which are technically fruit, but were used for centuries to clean. I use them for cleaning everything. You can re-use them, and make a liquid soap out of them too, etc.

      Saponins can be but not always are toxic. The soap nuts, for example, can be bad for fish, but in large amounts. But what wouldn’t be?? Like all the trash we dump into our precious waters — it’s 1000X times worse than any saponion or lowly soap nut!

      I think I notice saponins most when I clean mushrooms! They give lots of bubbles ;^)

      Thanks for stopping by ๐Ÿ˜€

  9. Click Here said,

    June 6, 2013 at 7:00 pm

    My brother recommended I might like this blog.
    He was totally right. This post actually made my
    day. You cann’t imagine just how much time I had spent for this information! Thanks!

    • Strix said,

      June 14, 2013 at 5:43 pm

      You’re welcome! Thanks for taking the time to comment. It means a lot, haha.
      Say, “hey” to your brother! Have a great day :^)

  10. Ralph Myers said,

    November 6, 2015 at 12:28 pm

    I put the Purslane in a blender with a cup of distilled water, and whipped it up for 2 minutes. Then I froze the whole mix. Then I set the frozen chunk on a coffee filter in a colander and allowed it to thaw. The juice was pure clear with a red color. (no pulp)

    • Strix said,

      April 22, 2016 at 9:24 am

      Interesting! I’ll have to try it. I’ve found purslane cant get nauseous real fast if not carefully monitoring the amounts added. It’s mostly a texture/sensation thing, though; it’s not a bad flavor or literal “sickening.”

  11. R Myers said,

    November 6, 2015 at 12:33 pm

    Put the Purslane in a blender with a cup of distilled water, whip it up for 2 minutes. Then I freeze the whole mix. Then set the frozen chunk on a coffee filter in a colander and allowed it to thaw. The juice should be pure clear with a red color. (no pulp)

    • Strix said,

      August 6, 2016 at 11:04 am

      Well, that’s an interesting way to make juice!

      • Ralph Myers said,

        August 6, 2016 at 12:59 pm

        I did the same again this year and I have 6 bottles of pure clear red purslane juice in my freezer. I drink about 2 ounces a shot for my Vitamin A

        The juicing process works also with crabapples.

        • Strix said,

          August 15, 2016 at 4:13 pm

          It’s high in -A? Good to know! Natural, food sourced -A are best, as I understand the synthetic forms (found in most vitamins) are really bad news.

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